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Brownie tart

ingredients

servings

8

Type 00 wheat flour

50 grams

Baking powder for desserts

10 grams

Brown sugar

80 grams

Sunflower oil

60 grams

Hazelnuts

70 grams

Apples

200 grams

Dark chocolate chips, vegan

30 grams

Dark chocolate, with milk

100 grams

Water

50 grams

Wholewheat flour

50 grams

Spelled flour

100 grams

Desserts from Italy

Brownie tart

Brownie tart

vegetarian with gluten with lactose with nuts with good fats

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Brownie tart

A crisp slice that encloses a soft and velvety filling. A cake to say the least exquisite and super light!

Brownie tart step 1

step 1

Put in a pot of 40gr of cane sugar and 50gr of water, then put it on a very low heat until the sugar is dissolved. It will take only a minute.

Brownie tart step 2

step 2

In another bowl, combine flours (whole and spelled), 1 tablespoon of yeast, and 30 grams of seed oil, then add the water into which you will loose the sugar.

Brownie tart step 3

step 3

Quickly mix the ingredients with a fork and then, when the liquids are well absorbed, mix briefly.

Brownie tart step 4

step 4

Put the dough in the fridge for at least one hour. Meanwhile, we prepare the filling

Brownie tart step 5

step 5

Dissolve 100 grams of dark chocolate (or milk) in marijuana or microwave. Add the melted chocolate to apple puree and mix.

Brownie tart step 6

step 6

If you have hazelnut flour, add it to the compound. If you have whole hazelnuts, blend them for a few seconds with a blender, then add them to the compound.

Brownie tart step 7

step 7

Also combine 40gr of sugar, 50gr flour, 30gr of seed oil and chocolate drops. Mix everything and here the brownie stuffing is ready!

Brownie tart step 8

step 8

When the door is cold, place it on a sheet of baking sheet with a thickness of 3-5 mm.

Brownie tart step 9

step 9

Put it in your 16cm cake and drill with a fork on the bottom. Pour the filling over the bottom, then level the edges.

Brownie tart step 10

step 10

It will have to stay about 1cm of free skip because then, during cooking, the filling grows. Cook at 160 ° for about 45 minutes, static oven.

Brownie tart step 11

step 11

It will have to stay about 1cm of free skip because then, during cooking, the filling grows. Cook at 160 ° for about 45 minutes, static oven.

Brownie tart step 12

step 12

After 25 minutes I covered the surface of the cake with the foil paper to prevent it from burning.

Brownie tart step 13

step 13

In this case, you will not be able to test the needle because the heart of the cake remains soft and creamy. And here's the cake ready to be tasted!

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