Torta Versata Cocco e Cioccolato

Serves 1
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Directions

  1. 1In a saucepan, put the sugar, cornstarch, and vanillin.
  2. 2In a saucepan, put the sugar, cornstarch, and vanillin.
  3. 3In a saucepan, put the sugar, cornstarch, and vanillin.
  4. 4Mix with a whisk to avoid lumps.
  5. 5Mix with a whisk to avoid lumps.
  6. 6Mix with a whisk to avoid lumps.
  7. 7Add the hot milk and mix.
  8. 8Add the hot milk and mix.
  9. 9Add the hot milk and mix.
  10. 10Continue stirring over the heat until the cream thickens.
  11. 11Continue stirring over the heat until the cream thickens.
  12. 12Continue stirring over the heat until the cream thickens.
  13. 13Add the coconut flour and mix.
  14. 14Add the coconut flour and mix.
  15. 15Add the coconut flour and mix.
  16. 16Cover with plastic wrap and set aside.
  17. 17Cover with plastic wrap and set aside.
  18. 18Cover with plastic wrap and set aside.
  19. 19In a bowl, break the eggs and start mixing.
  20. 20In a bowl, break the eggs and start mixing.
  21. 21In a bowl, break the eggs and start mixing.
  22. 22Add the sugar and mix.
  23. 23Add the sugar and mix.
  24. 24Add the sugar and mix.
  25. 25Add the sunflower oil and mix.
  26. 26Add the sunflower oil and mix.
  27. 27Add the sunflower oil and mix.
  28. 28Add the milk and mix.
  29. 29Add the milk and mix.
  30. 30Add the milk and mix.
  31. 31Add the flour, a little at a time, and mix.
  32. 32Add the flour, a little at a time, and mix.
  33. 33Add the flour, a little at a time, and mix.
  34. 34Add the cocoa and mix.
  35. 35Add the cocoa and mix.
  36. 36Add the cocoa and mix.
  37. 37Add the baking powder and mix.
  38. 38Add the baking powder and mix.
  39. 39Add the baking powder and mix.
  40. 40Pour half of the batter into a baking pan lined with parchment paper.
  41. 41Pour half of the batter into a baking pan lined with parchment paper.
  42. 42Pour half of the batter into a baking pan lined with parchment paper.
  43. 43Bake in a convection oven at 170°C for 20 minutes.
  44. 44Bake in a convection oven at 170°C for 20 minutes.
  45. 45Bake in a convection oven at 170°C for 20 minutes.
  46. 46Remove the cake from the oven.
  47. 47Remove the cake from the oven.
  48. 48Remove the cake from the oven.
  49. 49Cover with coconut cream, leaving one centimeter of space from the edge.
  50. 50Cover with coconut cream, leaving one centimeter of space from the edge.
  51. 51Cover with coconut cream, leaving one centimeter of space from the edge.
  52. 52Pour the rest of the batter on top.
  53. 53Pour the rest of the batter on top.
  54. 54Pour the rest of the batter on top.
  55. 55Bake in a convection oven at 170°C for 25 minutes.
  56. 56Bake in a convection oven at 170°C for 25 minutes.
  57. 57Bake in a convection oven at 170°C for 25 minutes.

Ingredients

  • 50 gr zucchero
  • 50 gr zucchero
  • 50 gr zucchero
  • 20 gr amido di mais
  • 20 gr amido di mais
  • 20 gr amido di mais
  • 1 bustina vanillina
  • 1 bustina vanillina
  • 1 bustina vanillina
  • 250 ml latte caldo
  • 250 ml latte caldo
  • 250 ml latte caldo
  • 30 gr farina di cocco
  • 30 gr farina di cocco
  • 30 gr farina di cocco
  • 4 uova
  • 4 uova
  • 4 uova
  • 180 gr zucchero
  • 180 gr zucchero
  • 180 gr zucchero
  • 100 ml olio di semi di girasole
  • 100 ml olio di semi di girasole
  • 100 ml olio di semi di girasole
  • 100 ml latte
  • 100 ml latte
  • 100 ml latte
  • 170 gr farina
  • 170 gr farina
  • 170 gr farina
  • 30 gr cacao amaro
  • 30 gr cacao amaro
  • 30 gr cacao amaro
  • 16 gr lievito per dolci
  • 16 gr lievito per dolci
  • 16 gr lievito per dolci

Equipment

saucepanwhiskglass bowlelectric mixerspatula24cm baking pan