Chocolate tart and light berries without cooking
Desserts from Australia
translated by Italian with
Dolcetti simply made of sponge cake covered in a chocolate icing and coconut flakes.
Pre riscladare the oven to 180 degrees. In a bowl combine the dry ingredients: flour, baking powder, almonds and mix well. In another bowl put oil, syrup, 300g of milk and vanilla.
Combine the liquid ingredients to dry ones and stir gently with a wooden spoon.
Pour the mixture into a baking dish and cook for about 25 minutes. Allow to cool in the pan and then cut into cubes.
For the icing, put the chocolate with 100gr of milk in a pan from the narrow bottom and cook over low heat, stirring occasionally until the chocolate has dissolved completely.
If too thick, add a little 'milk.
Dip each sponge cake in chocolate cube for a few seconds, making sure that you soak well on all sides and pull it out with a fork.
Do not rush in to get them out, the sponge should be wet and soak well.
With the help of a fork past each cube in coconut making sure it adheres evenly to the frosting. Allow to cool before you enjoy them! Enjoy your meal!