Black cake Reggio
Courtesy of the Badessa restaurant
Ingredients
300 g of our pastry
300 g of dried fruit
300 g of sugar beet
A cup of liquor
A pinch of baking powder
4 whole eggs
2 teaspoons of coffee
20 grams of cocoa
1 cup of espresso
How to do
Roll out the pastry and line a mold of 28 cm, then chop the nuts in a mortar and mix in a bowl the eggs, one at a time and dried fruit, add the remaining ingredients and mix until blended. Pour the mixture over the pastry and bake at 170 ° C for 40 minutes.
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