Cheesecake tropicale con cavolfiore
by
12 recipes
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
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A crisp slice that encloses a soft and velvety filling. A cake to say the least exquisite and super light!
preparation
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.
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.
step 3
Quickly mix the ingredients with a fork and then, when the liquids are well absorbed, mix briefly.
step 4
Put the dough in the fridge for at least one hour. Meanwhile, we prepare the filling
step 5
Dissolve 100 grams of dark chocolate (or milk) in marijuana or microwave. Add the melted chocolate to apple puree and mix.
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.
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!
step 8
When the door is cold, place it on a sheet of baking sheet with a thickness of 3-5 mm.
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.
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.
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.
step 12
After 25 minutes I covered the surface of the cake with the foil paper to prevent it from burning.
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!
