Tired of the usual sweets? Then here is a recipe for
you that is really easy to replicate, but with a guaranteed 'wow' effect!
If you like the combination of orange and chocolate,
this sbriciolata is just right for you.
Sbriciolata cocoa and clementines is a great dessert
for breakfast and perfect to present as a dessert at the end of a meal to
impress your guests.
Check if you have everything you need in your pantry
and turn on the oven... You will immediately want to taste it!
INGREDIENTS FOR A 28 CM MOULD
1 whole egg + 1 yolk
380 g flour 00
100 g brown sugar
120 ml sunflower oil or 150 g soft butter
40 g bitter cocoa
1 teaspoon baking powder
1 pinch of salt
grated rind of 2 clementines
1 jar of Valle del Crati Extra Clementine
Mix eggs and sugar in a bowl; then add the pinch of
salt, the zest of the clementines, the oil and finally the sifted cocoa.
We mix well and begin to incorporate the flour to
which we have added the baking powder; we do this a little at a time to better
adjust the consistency of the mixture.
With our hands we try to create a "crumbly"
mixture: once our crumbs are ready we place them on a baking tray lined well
with baking paper.
We compact the base well with our hands. Pour in the
jam, level the mixture with the back of a spoon, distributing it well, and
cover with the remaining dough crumbs, leaving a little space for the filling
to show through. Bake at 180° in a preheated, static oven for about 40 min.
TIPS: Let it cool well before cutting and sprinkle
with icing sugar.