ApriChoco cake / Torta AlbiCiocca

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Hello everyone!

New day, new cake! πŸ˜‚

This time I wanna share with you this chocolate and apricot cake, sooo yummy! πŸ˜‹

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As always it’s a gluten, oil and yeast-free recipe, and there’s no sugar into the mixture, just that one in the chocolate topping. I hope you’ll like it!

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Ingredients (for a 24 cm diameter cake mold):

160 gr dried apricots

120 gr rice flour

80 gr buckwheat

50 gr tapioca starch

60 gr cocoa powder

110/120 ml maple syrup

210 gr soy milk (or other gluten free vegetable milk)

1,5 tsp baking soda

2,5 tsp lemon juice

100 gr dark chocolate (71%) for the topping

Method:

Soak the apricots for about 20/30′.

Sift flour, starch, cocoa and baking soda in a bowl then blend with a wooden spoon.

Halve the apricots, then add them little by little into the bowl stirring to coat them with flour.

Pour maple syrup and milk and blend.

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Line the cake mold with parchment paper, preheat the oven to 180* and just at the end pour the lemon juice (it’s supposed to react with the soda into the oven, to replace the yeast), quickly blend and pour the mixture into the mold.

Bake to 180* for about 30′.

Let the cake cool down before covering it with chocolate.

Melt the chocolate in a bain-marie, then use it to coat the cake. Let it cool down, then put it into the fridge to let the chocolate solidify.

Enjoy!


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Ciao a tutti!

Altro giorno, altra torta! πŸ˜‚

Questa volta voglio condividere con voi questa torta cioccolato e albicocche, golosissima! πŸ˜‹

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E’ sempre una ricetta senza glutine, senza olio nΓ© lievito, e non c’Γ¨ zucchero nell’impasto, solo quello della cioccolata di copertura. Spero vi piaccia!

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Ingredienti (per una tortiera da 24 cm di diametro):

160 gr albicocche secche

120 gr farina di riso

80 gr farina di grano saraceno

50 gr amido di tapioca

60 gr cacao in polvere

110/120 ml sciroppo d’acero

210 gr latte di soia (o altro latte vegetale senza glutine)

1,5 cucchiaini bicarbonato

2,5 cucchiaini succo di limone

100 gr cioccolata fondente (71%) per la copertura

Procedimento:

Ammollate le albicocche per circa 20/30′.

Setacciate farine, amido, cacao e bicarbonato in una terrina, poi mescolate con un cucchiaio di legno.

Tagliate a metΓ  le albicocche, poi aggiungetele poco a poco nella terrina mescolando per infarinarle.

Versate sciroppo d’acero e latte e mescolate.

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Foderate la tortiera con carta forno, preriscaldate il forno a 180* e solo alla fine aggiungete il succo di limone (deve reagire col bicarbonato in forno, per sostituire il lievito), mescolate velocemente e versate il composto nello stampo.

Cuocete a 180* per circa 30′.

Lasciate raffreddare la torta prima di rivestirla col cioccolato.

Sciogliete il cioccolato a bagnomaria, poi usatelo per ricoprire la torta. Lasciate intiepidire, poi mettete in frigo per far solidificare il cioccolato.

Buon appetito!

 

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4 thoughts on “ApriChoco cake / Torta AlbiCiocca

  1. It must be chocolate cake day! I’m sitting here eating mini chocolate muffins… chocolate apricot sounds lovely though and I do have a bag of apricots waiting to be eaten! I don’t have buckwheat though? Have you tried anything else in place of it?

    Liked by 1 person

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