Paneangeli torta cacao (425g)

Cakes with a unique taste and extraordinarily soft consistency, in delicious contrast with the rustic crunchiness of the surface, sprinkled with icing sugar.

Ingredients: sugar, soft wheat 00, chocolate powder 14% (sugar, cocoa), starch, common dark chocolate powder 9% (sugar, low fat cocoa), glucose syrup, wheat starch , raising agents: gluconedeltalattone, sodium hydrogen carbonate, monocalcium phosphate; emulsifiers: lactic and acetic esters of mono- and diglycerides of fatty acids; milk proteins, skimmed milk powder, lactose, thickener: xanthan gum, flavors.

Method: Pour the mixture into the bowl, 3 eggs, 200ml of cream and whisk with the mixer at maximum speed for 3 minutes. Distribute and level the dough in an opening circle mold, with only the bottom lined with baking paper. Sprinkle the surface of the icing sugar mixture, distributing it with a strainer. Cook for 50 minutes on the low shelf of the electric oven, checking the cooking with the toothpick. Cooking temperature: preheated 150 ° C electric oven, preheated convection oven 140 ° C, gas oven 160 ° C. Bake the cake, let it cool for 10 minutes, then gently move a small knife along the edge and remove the opening circle. When the cake is completely cooled, remove the bottom of the mold and gently remove the baking paper.

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