Ingredients
(doses for a 20 cm diameter springform pan)
- 100 g of Ruggeri Rice Flour Laboratorio Italiano Flour
- 125 g of amaretti biscuits
- 1 generous teaspoon of baking powder
- 100 g of icing cane sugar
- 2 tablespoons of bitter cocoa powder
- 80 g corn oil
- 2 large eggs
- 50 ml skimmed milk
- 1 small glass of Moscato di Scanzo DOCG
Shell the eggs, separate the yolks from the whites and transfer the egg yolks into a bowl together with the powdered sugar. Whip the mixture until you obtain a smooth cream without lumps.
Add the seed oil in a thin stream, continuing to whisk, and the skimmed milk. Add the bitter cocoa, the Moscato di Scanzo DOCG, the rice flour, the baking powder and the crumbled amaretti.
Beat the egg whites until stiff and fold them into the mixture using bottom-up movements.
Butter and flour the springform pan and pour in the mixture. Level the mixture well and bake in a preheated oven at 180° for 30 minutes. Check the cooking of the Amaretti and Cocoa Cake with Moscato di Scanzo using the classic toothpick test .
Once the cake is baked, let it cool, transfer it to a serving dish and sprinkle the surface with cocoa powder.
recipe from https://cookinggrace-graceinthekitchen.blogspot.com/
