I have tasted these delicious pastries for the first time in Tropea, are made from a base of sponge cake covered with chocolate cream and coconut.
In the original version, was the liquor but they are good without it.
Ingredients
For the sponge cake:
6 Italian coffee cups of flour
4 Italian coffee cups of sugar
2 Italian coffee cups of oil
2 Italian coffee cups of milk
2 yeggs
0, 88 oz. (25gr) baking powder
Coverage for:
10, 1 fl. oz (300ml) milk
10, 5 oz. (300gr) dark chocolate
7 / 8 cup (200gr) butter
coconut flour
In a food processor put all the ingredients for the cake and work it well, bake at 356 F° (180°) for about 25 minutes.
In a saucepan melt the chocolate with the butter and milk.
Cut the cake into small squares and dip them in chocolate sauce.
Pass one at a time in the coconut flour and place them into the molds of paper. Store in a refrigerator
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