For the pastry

• 180 g of a blend of natural flours for tarts and biscuits by Mulino Marello
• 1 large egg
• 50 g of rice oil
• 40 g of coconut or brown sugar
• 40 g of mocha coffee

To fill:

• 120 g of egg whites
• 20 g of hazelnut flour
• 30 g of coconut or brown sugar
• 30 g of bitter cocoa powder
• 50 g of dark chocolate

Procedure

Sift the mixture into a bowl. In another small bowl, beat the egg with the sugar and add the mixture to the powders. Also add the oil and start working. Add the coffee little by little (it is possible that the whole dose may not be necessary), until you obtain a soft and non-sticky dough. Spread 2/3 of the pastry on the baking tray lined with baking paper. Place in the fridge.

Prepare the filling: pour the egg whites at room temperature into a bowl, add the sugar and whip them until stiff with the help of an electric whisk or a planetary mixer. Also add the bitter cocoa and hazelnut flour with a spoon, moving from top to bottom so as not to dismantle the mixture. Add the chopped dark chocolate and pour over the pastry.

Take the leftover shortcrust pastry and decorate as desired.

Bake at 180 degrees in a hot oven for 20 minutes. 

Recipe created for Mulino Marello by Letizia di Without it it's good

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