Torta Versata Cocco e Cioccolato
Serves 1
Directions
- 1In a saucepan, put the sugar, cornstarch, and vanillin.
- 2Mix with a whisk to avoid lumps.
- 3Add the hot milk and mix.
- 4Continue stirring over the heat until the cream thickens.
- 5Add the coconut flour and mix.
- 6Cover with plastic wrap and set aside.
- 7In a bowl, break the eggs and start mixing.
- 8Add the sugar and mix.
- 9Add the sunflower oil and mix.
- 10Add the milk and mix.
- 11Add the flour, a little at a time, and mix.
- 12Add the cocoa and mix.
- 13Add the baking powder and mix.
- 14Pour half of the batter into a baking pan lined with parchment paper.
- 15Bake in a convection oven at 170°C for 20 minutes.
- 16Remove the cake from the oven.
- 17Cover with coconut cream, leaving one centimeter of space from the edge.
- 18Pour the rest of the batter on top.
- 19Bake in a convection oven at 170°C for 25 minutes.
Ingredients
- 50 gr zucchero
- 20 gr amido di mais
- 1 bustina vanillina
- 250 ml latte caldo
- 30 gr farina di cocco
- 4 uova
- 180 gr zucchero
- 100 ml olio di semi di girasole
- 100 ml latte
- 170 gr farina
- 30 gr cacao amaro
- 16 gr lievito per dolci
Equipment
saucepanwhiskglass bowlelectric mixerspatula24cm baking pan
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