Chocolate cake with common wheat flour type 1

  • Torta al cioccolato con farina di grano tenero tipo 1

INGREDIENTI

250 g of stoneground common wheat flour type 1 Molino Rossetto
4 eggs
250 g of sugar
200 g of dark chocolate
200 g of butter
1 vanilla-flavored baking powder gluten-free Molino Rossetto
a pince of salt

PRODOTTI USATI

  • FLOUR TYPE 1 - 17,64 OZ (500 G)
  • VANILLA-FLAVORED BAKING POWDER GLUTEN-FREE- 3 CASES X 0.56 OZ (16 G) -

PREPARAZIONE

Dissolve butter and chocolate in a pot. Then stiffen the eggs with sugar and add flour ì, yeast and salt. Mix the two compounds in a pan (of 26 centimeters of diameter) with some butter and some flour cevered by oven paper. Put in thepreheated oven at 160°C for about 30 minutes.