BURRO & SALVIA

Italian cuisine for alternative foodies


Regional, traditional and contemporary recipes for Italian-food lovers that have allergies, food sensitivities or just want to be healthier. Also reviews and childhood stories: I'm Italian, I talk food.

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Ricette regionali, tradizionali e contemporanee, alternative sane per chi ha allergie o intolleranze alimentari. E poi anche recensioni e storie d'infanzia: sono un'italiana che discorre di cibo.

INDEX:

♣ = yeast-free
♥ = sugar-free
♠ = gluten-free
♦ = vegan

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TORTA DI CIOCCOLATO E BARBABIETOLA ROSSA

Chocolate and beetroot cake. 

When I buy beets, I buy a lot of them. I bake them al cartoccio (wrapped in tinfoil)  with a little water inside for one hour, and then I use them in different recipes throughout the week: salads, desserts, cookies, gnocchi, just name it! This recipe is very fast, delicious of course, and healthy. It makes a great breakfast treat. 

INGREDIENTS:

- 10oz cooked beets

- 2 eggs

- 1/2 cup butter at room temperature

- 3 oz Muscovado brown sugar

- 3 oz dark chocolate - melted in bain-marie

- 2oz unsweetened cocoa powder

- 7oz flour (I have used Kamut flour, but you can also use whole wheat flour)

- 2 tsp baking powder

- 1 tsp baking soda

INSTRUCTIONS:

- beat butter with sugar until creamy, then beat in the eggs, one per time.

- in a food processor reduce the beets to a cream and add them to the previous mixture of butter and eggs.

- stir in the melted chocolate (it need to be at room temperature, not hot) and then stir in all the other ingredients.

- prepare a 9inch round pan (or smaller if you like) and bake in a preheated oven at 350F for 30 minutes.

ORA, IN ITALIANO

INGREDIENTI:

- 300gr barbabietola cotta 

- 2 uova

- pizzico sale

- 100gr burro a temperature ambiente 

- 80 gr zucchero di canna grezzo Muscovado

- 80 gr cioccolato fondente sciolto a bagnomaria

- 60 gr cacao in polvere

- 200gr farina (io uso quella di Kamut, ma voi potete usare anche quella di grano integrale)

- 1 bustina lievito per dolci

COME PROCEDERE:

- montare il burro con lo zucchero a crema e aggiungere le uova una ad una

- in un mixer tritare le barbabietole e unirle al composto di burro e uova

- unire il cioccolato precedentemente sciolto a bagnomaria e intiepidito, poi unire tutti gli altri ingredienti.

- preparare una teglia da forno (io ho utilizzato una tonda da 22cm) e infornare in forno preriscaldato a 180° per 30minuti

Notes

  1. burroesalvia posted this

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