TORTA DI ALBUMI E QUINOA AL CAFFÈ DI CICORIA E FONDENTE
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Torta di albumi e quinoa al caffè di cicoria e fondente
Tempi di Preparazione 10 minuti
Tempo di Cottura 45 minuti
Tempo totale 55 minuti
Ingredienti
- 6 Albumi
- 100 g Farina di quinoa
- 20 Ml Olio di vinacciolo
- 2 Cucchiaini Caffè di cicoria solubile
- 1 Pizzico Sale
- 100 G Fondente a pezzetti
- 40 Ml Sciroppo d'acero
- 1 Cucchiaino Lievito istantaneo
Procedura
-
1. Montate gli albumi a neve con un pizzico di sale, poi unite lo sciroppo d'acero e montate per altri 3 minuti
2. Unite la farina miscelata al lievito e al caffe ed amalgamate con movimenti dal basso verso l'alto
3. Unite l'olio, poco alla volta e fatelo incorporare
4. Versate il composto nella tortiera foderata con la carta da forno
5. Distribuite il cioccolato
6. Infornate a 180 gradi per 45 minuti
Si conserva in frigo per 3-4 giorni
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