Torta cioccolato, cocco e olio EVO al limone.
Torta cioccolato, cocco e olio EVO al limone Ingredienti:
Torta cioccolato, cocco e olio EVO al limone procedimento:
Chocolate, coconut and EVO oil cake with lemon Ingredients:
130 g of flour
100 g of coconut flour
220 g of sugar
130 g of lemon EVO oil
120 g of water at room temperature
1 sachet of baking powder
100 g of white chocolate
Chocolate cake, coconut and EVO oil with lemon process:
Melt the coarsely chopped chocolate in a bain-marie. You can also use the microwave and let it melt at maximum power for 30 seconds, then extract and turn, then another 30 seconds and turn. Continue this way 3-4 times until the chocolate is completely melted.
Personally I prefer to use the defrost function to defrost even if it takes a little ‘more time.
With your usual food processor (I use the Thermomix) whisk the eggs whole with the sugar until you get a swollen and fluffy mixture.
Lower the speed to the minimum and add the oil, water, the two flours with baking powder and the melted and slightly cooled chocolate.
Continue to mix with the whips until the mixture is smooth and also quite liquid.