Brazil

Milk

Butter

Xylitol

Almond flour

Coconut Flour

Processed walnuts

Chopped walnuts

Whole walnuts

Salt

Yeast (1/2 tbsp)

Semisweet Chocolate

Sour cream

Vanilla Extract

Low-carb walnut and chocolate pie

Em um bowl, misture 150ml de leite, a manteiga derretida em temperatura ambiente, o xilitol e os ovos. Adicione as farinhas, o sal e o fermento e leve para assar em uma forma com fundo falso untada, em forno pré-aquecido a 180 graus.

In a bowl, mix 150ml of milk, melted butter at room temperature, xylitol and eggs. Add the flour, salt and yeast and bake in a greased mold with a false bottom, in a preheated oven at 180 degrees.

Em uma panela, misture o creme de leite com o chocolate e leve para o fogo baixo, mexendo sem parar, até formar uma ganache brilhosa. 

In a saucepan, mix the cream with the chocolate and place over low heat, stirring constantly, until a glossy ganache forms.

Depois do bolo assado, molhe a massa com a mistura de 100ml de leite e baunilha. Cubra com a calda e leve para a geladeira por 4 horas. Decore com as nozes e mantenha na geladeira atá a hora de servir.

After the cake is baked, wet the dough with a mixture of 100ml of milk and vanilla. Cover with the syrup and take it to the fridge for 4 hours. Decorate with the nuts and keep in the fridge until serving time.

DeliRec em parceria com o chefe Leo Santos.

DeliRec in partnership with chef Leo Santos.

Low-carb walnut and chocolate pie

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