Ingredienti per uno stampo da 24cm
400gr di farina di farro (o preferita)
90 gr di cacao amaro in polvere
150 gr di zucchero grezzo di barbabietola
1 bustina di lievito per dolci
450 ml di acqua
30 gr gocce di cioccolato fondente
Procedimento:
Mescolare in una ciotola il cacao con lo zucchero, la farina, e lievito.
Versare poco per volta l’acqua nelle polveri mescolando continuamente con una frusta a mano.
Trasferire tutto in una tortiera imburrata e infarinata e distribuire sopra le gocce di cioccolato.
Cuocere in forno a 160/170 gradi per circa 40 minuti.
Fate raffreddare e cospargete di zucchero al velo di canna.
Ricetta di: Maria La Cava, founder di “Light con gusto” https://www.instagram.com/lightcongusto/
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