Ingredients for a 16cm square cake pan

70 g of Mulino Marello natural cake flour mix

14 g of bitter cocoa powder

20 g of almond flour

40 g of erythritol (or sugar)

½ sachet of baking powder

Natural vanilla essence

50 g of rice oil

2 large eggs

70 g of vegetable drink (almonds or soy)

To fill:

apricot jam to taste

For the crumble

50 g of Mulino Marello natural cake flour mix

10 g of almond flour

30 g of rice oil

25 g of maple syrup (or honey)

25 g of dark chocolate

Procedure

Prepare the crumble: pour the flour mixture into a bowl, add the almond flour, rice oil and maple syrup and work with your fingertips until crumbs form. Store in the fridge.

Chop the dark chocolate and set it aside. 

Prepare the cocoa base: shell the eggs in a bowl, add the erythritol and mix with a hand whisk to combine. Add the oil and vanilla and mix again, then the Mulino Marello flour mixture, the cocoa sifted with the yeast and the almond flour, alternating them with the vegetable drink. Obtain a thick mixture.

Turn on the oven and let it preheat to 170 degrees.

Line the mold with baking paper and cover the base with half the quantity of dough. Cook for 12 minutes. Remove the pan and check that the cake is cooked on the surface. Fill with a layer of jam, keeping at least 1 centimeter away from the edges, cover with the rest of the dough, with the crumble crumbs and with the dark chocolate flakes.

Bake again and leave to cook for another 12-15 minutes.

It's worth the toothpick test.

Once cold, arrange the dessert on a plate and cut into squares.

Store in a cake holder and consume within 3-4 days.

Recipe created for Mulino Marello by Letizia of the Senza è buon blog https://www.senzaebuono.it/