Ingredients for a 22 cm tart diameter cake pan
For the pastry
- 180 g of natural flour mixture for tarts and Marello mill biscuits
- 1 large egg
- 50 g of rice oil
- 40 g of coconut sugar or integral cane
- 40 g of moka coffee
- 120 g of egg whites
- 20 g of hazelnut flour
- 30 g of coconut sugar or integral cane
- 30 g of bitter cocoa powder
- 50 g of dark chocolate
Sift the mixture in a bowl. In another small bowl beat the egg with sugar and join the powder mixture. Add oil and start working. Add coffee shortly at a time (the dose may not be needed) until you get a soft and unficked dough. Spread 2/3 shortbread on the baking paper baking pan. Refrigerate.
Prepare the filling: pour the egg whites to room temperature in a bowl, add the sugar and mount them at snow firmly with the help of electric whisk or planetary. Also add the bitter cocoa and hazelnut flour with a spoon, with movements from top to bottom so as not to disassemble the mixture. Join the chopped dark chocolate and pour on the pastry.
Resume the advanced pastry and decorate to taste.
Cook at 180 degrees in a hot oven for 20 minutes.
Recipe created for Mill Marello from Letizia di Without it is good
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