Torta di nocciole
silvana63
Preparation time
10 minutiDifficulty
FacileCooking time
25 minutiServings
8Torta senza glutine con farina di sorgo e farina di nocciole con copertura di cioccolato fondente
Ingredients
- Sorghum flour150 g
- Hazelnut flour150 g
- Butter140 g
- Granulated sugar130 g
- Semi-skimmed milk100 ml
- Dark chocolate50 g
- Baking powder16 g
Procedure
0. Melt the butter in a double boiler. Use an electric mixer or simply stir with a wooden spoon. Mix the eggs and sugar until creamy.
1. Gradually add the sorghum and hazelnut flour mixed together, the butter melted in a bain-marie, a pinch of vanilla and finally a sachet of baking powder.
2. Add half a glass of milk to obtain a creamy mixture. Pour it into a greased or parchment-lined cake pan and bake in a preheated oven at 170°C (340°F) for 25 minutes.
3. Melt the dark chocolate in a bain-marie with a little water or milk to prevent it from burning. Pour it over the cake and smooth it out with a knife.
Did you enjoy this recipe? Show your appreciation by giving the author some Gourmet Coins!
Creation date Jan 31, 2025
Report recipe
Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.