coccodrillesco After mourning for a series of commitments went to the mountain because of influence smartass, I decided to take advantage of this beautiful day di convalescenza e cimentarmi con le supercioccolatose nigelliane . Naturalmente ho cominciato dalla più semplice: Torta di cioccolato all'arancia . Questa torta ha alcuni vantaggi: niente farina, ideale per gli amici celiaci, niente grassi (ma tante uova), insomma, una modaiola gluten and dairy-free. Infine, per non rinunciare a un mio tocco personale, ho spalmato la parte superiore con della gelatina di mandarino che mi era venuta troppo liquida e avevo in frigo.
Ingredienti:
2 arance piccole con buccia sottile non trattate
200 gr. di farina di mandorle (o mandorle finely chopped) 6 eggs
50 gr. cocoa
250 gr. sugar
1 / 2 teaspoon baking soda
1 heaping tablespoon baking powder
some strip of orange peel and a bit 'of gelatin or mandarin oranges to decorate
Boil for two hours oranges in plenty of water (after an hour I turned the water).
Meanwhile, prepare an oiled or buttered mold opening 20 cm. (It is important, not bigger with these doses) and turn the oven on 170 ° (180 ° if not ventilated). When the oranges have cooled completely place them in a food processor and reduce them to pulp (everything, including peel). Add eggs, sugar, cocoa, and finally, when everything is ready to bake, baking powder and baking soda. Mix and pour into the mold. Bake for 45-60 minutes (depending on your oven, check with toothpick), possibly after covering the first half hour. Cool on a grill, brush with jelly and decorate with the strips of peel.
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