Chocolate Bars with Spelt Flour
Source: https://www.meranermuehle.it/rcp_recipe/chocolate-bars-with-spelt-flour
Total time
20 Minutes
Baking/cooking time
25-30 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 baking tray 30×40 cm
| 200 | g | soft butter |
| 200 | g | sugar |
| 5 | eggs, at room temperature | |
| 1 | tablespoons | cocoa |
| 1 | tablespoons | rum |
| 100 | g | grated chocolate |
| 200 | g | grated almonds |
| 200 | g | dark couverture chocolate |
| 80 | g | White spelt flour |
| 20 | g | coconut fat |
Preparation
- Chop the couverture chocolate finely and melt it together with the coconut fat over a water bath at about 35 °C. Stir well and set aside.
- Preheat the oven to 170 °C (convection) and grease a deep baking tray.
- Beat the butter until creamy, gradually add sugar and eggs, then mix in the rum and grated chocolate. Combine the flour, cocoa, and almonds, sift them over the mixture, and gently fold in.
- Spread the batter evenly on the baking tray and bake in the preheated oven for about 25–30 minutes.
- Let the cake cool slightly, spread the prepared couverture evenly on top, and optionally decorate with white chocolate. Allow to cool completely, then cut into small pieces.
White spelt flour
La farina di farro fine, di colore chiaro, può essere utilizzata in molti modi. È particolarmente adatta per la produzione di pani leggeri, torte, basi per pizza e pasta. Il farro ha una nota di nocciola ed è molto digeribile. Già nel XII secolo Hildegard von Bingen ne apprezzava le proprietà particolarmente preziose. Provate a usare la farina di farro biologica nella vostra prossima torta di farro o pasta per pizza!
1000 g
€2.55
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