Stickey glutinous choco cake – tortina glutinosa al cioccolato

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Chinese hubbie gave the verdict: “it is perfect, the taste is great”. So without wanting i made a glutinous stickey cake, authentic flavor and authentic texture. really delicious. I cant guarantee you will have the same traditional results, maybe was the steamy weather or the rain or the rice flour or the electric oven we hold, i dont now. Anyway the result is sublime despite of her almost shapeless aspect when coming to cut in pieces (work with your hands better than the knife).

  • 2 cup rice flour ~ 2 tazze di farina riso
  • 1 cup olive oil ~ 1 tazza olio d’oliva
  • 3/4 cup pinoli peanuts ~ 3/4 tazza pinoli
  • half cup dried cherries ~ mezza tazza ciliege secche disidratate
  • half cup cocoa powder ~ mezza tazza ciocco in polvere
  • 1 teaspoon baking soda ~ 1 cucchiaino baking soda
  • 1/3 sugar ~ un terzo di zucchero
  • 1 pinch salt ~ pizzico sale

Blend everything except for the cherries which you will add at the last few sec. of blending. Oil a plumcake stamp up and pour the quite liquid compote in it. At the oven for 40 minuts, 150 degrees.

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Processare tutti gli ingredienti ed aggiungere le ciliege solo verso gli ultimi secondi. Risulta un composto davvero liquido e viscoso da infornare per 40 minuti a 150 gradi in uno stampo oleato in forno preriscaldato a 200 gradi.

Un risultato molto inaspettato, avendo aggiunto baking soda mi aspettavo che la torta crescesse ma qui in HK, un po il clima da sauna o la pioggia o la farina di riso di ottima qualita o il fornetto (forno) elettrico producono questo tipo di lievitazione appiccicosa che si traduce in torta tradizionale Cinese, testata e approvata in casa dal buongustaio Cinese doc. Mr Jeff, un marito dal palato fine. E’ diventata la nostra colazione gustosa in questi ultimi 2/3 giorni.

 

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