PANDORO DI SARACENO AL CIOCCOLATO
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Pandoro di saraceno al cioccolato
Ingredienti
- 350 g farina di grano saraceno
- 100 g noci tritate finemente
- 200 g cioccolato fondente
- 100 g zucchero
- 180 g margarina vegetale o130 ml olio di semi
- 8 g bicarbonato
- 8 g cremor tartaro
- 3 g sale
- 7 g farina buccia di psillio
- 7 uova
- 200 ml latte di mandorle
- 200 g uva passa e canditi(cedro, zenzero)
- 2 limone scorza
- 50 ml rum
Procedura
-
1. Mettete l'uvetta in ammollo con il rum e lasciate per 20 minuti,poi strizzate bene e tenete da parte.
2. Sciogliete il cioccolato a bagnomaria , unite la margarina o l'olio , mescolate e lasciate raffreddare.
3. Montate i tuorli con lo zucchero per 4 minuti.
4. Unite il cioccolato,il latte,la farina miscelata al bicarbonato, al cremor, al sale, allo psillio e mescolate bene.
5. Montate gli albumi a neve (circa 4 minuti) e incorporate poco alla volta al composto, con movimenti dall basso verso l'alto.
6. Unite la scorza, i canditi,l'uvetta ed amalgamate delicatamente.
7. Versate il composto nello stampo di pandoro (800g),oliato ed infarinato bene.potete rivestire lo stampo con la carta forno bagnata e strizzata.
4. Infornate a 180 gradi per 1 ora ( mettete lo stampo al primo livello in basso i primi 40 minuti, poi spostate al secondo livello )
5. Sfornate e lasciate raffreddare completamente prima di togliere il pandoro dallo stampo.
In questa ricetta potete sostituire la farina di saraceno con quinoa.
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