High in calories, but it adapts very well to gluten-free cooking by simply replacing the ladyfingers. I usually prepare the dough with the Bimby, but a regular food processor is sufficient.
Powder the ladyfingers and set aside. Melt the chocolate and butter.
Combine the sugar and ladyfingers.
In the food processor, add the eggs one at a time with the blades running.
Pour into a baking pan lined with parchment paper or use a silicone mold.
Bake in a preheated static oven at 170 degrees for 35-40 minutes.
Double boiler saucepan
26 cm mold
Food processor
It keeps for a few days under a glass dome.
Great enjoyed on its own for breakfast; if you wish to serve it as a dessert, it is ideal accompanied with a scoop of ice cream or whipped cream.
Italy
