For the frolla

250 g Blend of natural fares for Crostate and Cookie Mill Marello

20 g amaro cocoa powder

100 g semolate sugar

1 average egg

1 tablespoon of yeast powder for sweet

For the stuffre

500 g ricotta

180 g semolate sugar

4 average eggs

50 g amaro cocoa powder

100 g droplets of dark chocolate

Scoreel peel of orange

Proceedings

Put a mixture of gluten-free flours for croasted and Mulino Marello cookies along with cold butter.

Start working with the impastatrice (or by hand). Add the egg, sugar and yeast. Stir up to create a homogeneous compound.

Wrap the panetto in food film.

 Prepare the stuffing by putting the ricotta together with the sugar in a large bowl.

Mix well and add the eggs and the rub of orange peel.

Add the cocoa powder and for last the chocolate droplets.

Stall the frolla with a thickness of an inch.

Buttered and infarcts a mold from the crust and coat with the frolla.

Fill in with the filling.

With the remaining frolla create stripes with width of 1cm and thickness 1 cm and put them above as decoration.

Cook at 160 degrees for about 50.

Make cool and remove from the mold .

Recipe made for Mulino Marello by Stefania Fracasso di Nuvole di Sapori

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