Servings:
8
Prep time:
45
Cooking time:
30
INGREDIENTS
- For the filling:
- - 600 g of black grapes
- - 150 g of dark chocolate
- - 100 g of whole yoghurt
- For the pastry:
- - 220 g wheat flour 0
- - 80 g of black rice flour
- - 160 g of butter
- - 150 g of sugar
- - 6 yolk
- - Raw dried beans -borlotti
INSTRUCTIONS
- Form the classical fountain with white flour mixed with rice flour and sugar. Pour in the center the yolks and the butter cut into chunks. Knead until the dough is smooth, then form a ball, wrap it in a plastic wrap and let it rest for 30 minutes in the refrigerator.
- Roll out the pastry with a rolling pin and arrange it in a greased and floured baking sheet of 24 cm of diameter. Cover the base with baking paper, sprinkle with dried beans and bake at 180 ° C for 25-30 minutes. Once cooled but still a little warm, remove it from the mold.
- Take the grapes from the bunches and remmove the seeds cutting on one side only
- Grate the chocolate in a small saucepan over low heat and stir in the yogurt until the mixture becomes smooth and shiny
- stuff the base of pastry with the lukewarm cream and then arrange the grapes arranging them with the cut side down. Place the cake in the refrigerator for 2 hours before serving
