Ingredients for 1 chrome from 22 cm
For the frolla
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
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