Cold Chocolate Cake
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Cheesecake with hazelnut cream gluten and eggs
ingredients
servings
8
Iodized salt
1 pinch
Baking powder for desserts
2 grams
Water
to taste
Yellow corn flour
70 grams
Butter
200 grams
White sugar
90 grams
Rice flour
170 grams
Nutella
2 spoons
Lactosefree whipping cream
1 cup
Mascarpone cheese
200 grams
Chopped hazelnuts
25 grams
Desserts from Italy
Cheesecake with hazelnut cream gluten and eggs
Cheesecake with hazelnut cream gluten and eggs
ready in
7 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The recipe for today lho prepared with the cookie leftovers that I had given her and kept for tasting. But then I made us a cheesecake!
preparation
step 1
Cut the butter into small pieces and then let it melt over low heat in a thick-bottomed pan.
step 2
In a large bowl, mix the flour, sugar and baking powder, add a pinch of salt away the leaven (otherwise you do die for!).
step 3
Mix everything with your hands and then pour the butter and cold water, a little at a time.
step 4
Knead until you obtain a nice compact and hard dough, wrap in plastic wrap, then refrigerate for 30 minutes.
step 5
Preheat the oven to 180 degrees.
step 6
Take the pastry from the refrigerator and place it on a board. Roll it out and create the molds with pasta bowl (remember dinfarinare the countertop!), You are going to put in a pan covered with parchment paper.
step 7
After finishing all the dough, bake cookies and cook until it will not be colored below. Let cool for good.
step 8
With a food processor, reduce biscuits similar to flour, but slightly grainy. Melt the butter in a pan thick-bottomed and then mix it with cookies.
step 9
On the bottom of the pan hinge, roll out the baking paper and let it adhere well to the bottom, closing the pan so as to hold it steady.
step 10
Place the cookies on the bottom of the pan and press them lightly with the back of his hand, so that they adhere well to each other in a compact way. Place the pan in the fridge and start making the cream.
step 11
Whip the cream with an electric mixer and then add the mascarpone and two tablespoons of hazelnut cream. Work it all until the cream will not take a beautiful complexion brown.
step 12
Taste and season to your taste with other hazelnut cream.
step 13
Take the pan from the refrigerator and roll out the mixture with a slightly wet spoon dallacqua and create a homogeneous background.
step 14
Put another cookie sheet and let compacting for a few minutes in the fridge.
step 15
Finally, put the remaining cream and decorated the surface with the hazelnuts. Let stand in the refrigerator for at least 6 hours.
step 16
You can put cheesecake for an hour in the freezer and make it similar to an ice cream! (Recommended in the summer XD)
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