Ciambellone al Farro e Cioccolato
Try this Ciambellone al Farro e cioccolato recipe, or contribute your own.
Try this Ciambellone al Farro e cioccolato recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 - 10 (106g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Rompi le uova in una terrina e montale con lo zucchero di canna finché non saranno chiare e spumose.
- Stempera il mascarpone mescolandolo con un cucchiaio e aggiungilo all'impasto, mescolando quel tanto che basta ad eliminare tutti i grumi.
- Aggiungi adesso la scorza di arancia grattata e i semini di mezza bacca di vaniglia.
- Setaccia la farina di farro con il sale e il lievito per dolci e incorporali delicatamente all'impasto.
- Finisci con il cioccolato spezzettato grossolanamente: aggiungilo all'impasto, mescola e poi mettilo a riposare in frigo finché il forno non sarà caldo.
- Scalda il forno a 180°C e ungi con il burro uno stampo da ciambellone rotondo, poi cospargilo di farina.
- Quando il forno è caldo togli l'impasto dal frigo e trasferiscilo con una spatola nello stampo già unto e infarinato.
- Cuoci il ciambellone in forno caldo per circa 45 minuti, poi toglilo e fallo raffreddare completamente prima di cospargerlo con un po' di zucchero a velo prima di affettarlo.
Mascarpone does the heaviest lifting in this ring cake, bringing high milk-fat content that coats the protein strands in the flour to inhibit excessive gluten development. This high fat content creates a fine, tender crumb while compensating for the natural dryness often found in spelt flour. Integrating whole eggs at room temperature is critical; cold eggs will shock the emulsion when combined with the sugar and fat, leading to a dense center rather than an even rise. Whisk those eggs with the cane sugar until the mixture reaches the ribbon stage, meaning the beaters leave a thick trail that holds its shape for several seconds before sinking.
When folding in the dry ingredients, over-mixing is the single most common error that ruins the texture by developing too much gluten and trapping large air pockets. Sifting the spelt flour, salt, and chemical leavener together ensures the raising agent distributes evenly without leaving bitter pockets in the finished crumb. Incorporate the dry components using a wide spatula, moving from the bottom of the bowl upward until just combined. Fold in the chopped dark chocolate at the very end.
Chilling the batter in the refrigerator while the oven preheats to 180 degrees Celsius serves a specific structural purpose. This brief rest firms the fats, helping the cake maintain its distinct ring shape during the initial minutes of baking before the chemical leavener fully activates. Grease the bundt pan thoroughly with butter and dust it with flour to guarantee clean release after the 45-minute bake time. Cool the cake completely on a wire rack before dusting with powdered sugar to prevent the sugar from melting into the surface.
