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Per preparare i brownies: in un pentolino sciogliere a bagnomaria il cioccolato insieme all’olio extravergine di cocco. In una terrina amalgamare bene la farina integrale di farro, lo zucchero di cocco, il cocco grattugiato, il lievito e infine il latte di soia e la miscela di olio di cocco e cioccolato. Aggiungere i gherigli di noce tagliati grossolanamente, amalgamare e versare il composto in una teglia quadrata di circa 23 cm di lato precedentemente unta e infarinata, e infornare a 180° in modalità forno statico per circa 20-25 minuti.Trascorso il tempo, sfornare la torta, farla intiepidire e tirarla fuori dallo stampo.
Per preparare la ganache vegetale: in un pentolino versare il latte e portare a ebollizione. Togliere dal fuoco e versare immediatamente sul cioccolato fondente precedentemente tritato finemente con il mixer. Con l’aiuto di un frustino amalgamare bene fino a far sciogliere del tutto il cioccolato. Versare la ganache ottenuta sulla torta fino a ricoprirla.
Per comporre il piatto: tagliare la torta ricavando i classici quadratini e decorare ciascun brownie con le scaglie di cocco, un lampone fresco e una fogliolina di menta.
Ricetta breve - Brownies al cocco
RSI New Articles 15.11.2016, 09:30
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