TORTA TENERINA FREE OF BUTTER
Creative | Dairy Free | Institutional

TORTA TENERINA FREE OF BUTTER

Ingredients:

TORTA TENERINA FREE OF BUTTER

  • 100 g cannellini beans cooked and puréed
  • 200 g dark chocolate
  • 80 g of brown sugar
  • 50 g of spelt flour
  • 2 eggs
  • Icing sugar
  1. Melt the chocolate in a bain-marie and when it has melted add the bean puree.
  2. Separate the yolks from the egg whites.
  3. Whip the egg whites with half the sugar to stiff peaks and whip the yolks with the remaining sugar.
  4. Add the chocolate to the yolks and finally the egg whites, but mix carefully from top to bottom.
  5. Add the flour and transfer the mixture into a 20 cm diameter cake tin covered with baking paper.
  6. Bake at 180 degrees for about 30 minutes.

By @glicerinia

Dessert
Creative, Dairy Free, Institutional

Method:

TORTA TENERINA FREE OF BUTTER

  • 100 g cannellini beans cooked and puréed
  • 200 g dark chocolate
  • 80 g of brown sugar
  • 50 g of spelt flour
  • 2 eggs
  • Icing sugar
  1. Melt the chocolate in a bain-marie and when it has melted add the bean puree.
  2. Separate the yolks from the egg whites.
  3. Whip the egg whites with half the sugar to stiff peaks and whip the yolks with the remaining sugar.
  4. Add the chocolate to the yolks and finally the egg whites, but mix carefully from top to bottom.
  5. Add the flour and transfer the mixture into a 20 cm diameter cake tin covered with baking paper.
  6. Bake at 180 degrees for about 30 minutes.

By @glicerinia

Dessert
Creative, Dairy Free, Institutional

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