Crostata con Farina Manitoba, Ricotta e Cioccolato

  Per la pasta frolla: 150 g di farina Manitoba 150 g di farina 00 130 g di zucchero di canna 130 g di burro a pezzetti ammorbidito a temperatura ambiente 1 uovo intero la scorza grattugiata di mezzo limone Per decorare: Ricotta, zucchero e scaglie di cioccolato fondente.

Torta al Cioccolato con Farina di Cocco e Farro

1 busta di lievito
150g di farina di farro
150g di farina di cocco
3 uova
120g di zucchero di canna
70g di olio di semi
130g di acqua
Scaglie di cioccolato fondente

Cuocete in forno caldo (180 gradi) per circa 45 minuti =)

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