Coconut flour is rich in fiber and is made from dried chopped coconut pulp. It’s a great substitute for regular flour, придающий легкий кокосовый привкус. 
Time: 2 час.Difficulty: easy. Quantity: one 6 cakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. butter, plus for greasing foil
- 1.5 tbsp. coconut flour
- 1/3 Art. cocoa powder
- 1/2 tsp fine salt
- 110 gr. semisweet or bittersweet chocolate, slice
- 2 tbsp. Sahara
- 4 large eggs, beat lightly
Recipes with similar ingredients: semi-sweet chocolate, flour, eggs, cocoa, coconut flour
Recipe preparation:
- Preheat the oven to 180 ° C. Baking dish (23 x 33 cm) cover with foil, leaving an extra 5 cm. of foil with at least two parties. Lubricate the foil with butter. In a medium-sized bowl whisk together coconut flour, cocoa powder and salt. On moderate in a small saucepan, melt the butter with chocolate, stirring often. Allow to cool slightly. Stir in sugar and eggs. Add the flour mixture and mix everything.
- Pour the dough into the prepared pan and bake for 30-35 minutes. – until the toothpick with which you pierce the pie only a few crumbs will remain. Let the cake cool completely on the grill without removing from the mold. Remove the cake by lifting it by the protruding edges of the foil. Cut into 16 squares. Do not store more than 3 days in a hermetically sealed container at room temperature.
