Lo ammetto, la torta non l’ho fatta io ma mia mamma Wilma. Come sempre, le è venuta buonissima 🙂
Ingredienti
200 gr di zucchero
200 gr di burro
200 gr di biscotti tipo “petite”
200 gr di noci sgusciate
75 gr di cacao amaro in polvere
Un pizzico di sale
Procedimento
In una ciotola capiente mettete il burro tagliato a pezzetti con lo zucchero ed il sale e mescolate bene fino ad ottenere una crema. Prendete i biscotti e sbriciolateli (potete farlo mettendo i biscotti in un asciughino e poi batterli col pesta-bistecche. Non usate il frullatore, diventerebbero farina). Unite i biscotti sbriciolati al burro e zucchero, sbriciolate le noci (come fatto per i biscotti) ed unitele all’impasto. Versate il cacao setacciandolo e mescolando bene: deve diventare un impasto morbido ma compatto. Prendete un foglio di carta forno, stendetelo sul tavolo, infarinatelo e versate l’impasto. Lavoratelo bene con le mani fino a formare un salame, infarinatelo bene e chiudetelo con la carta forno.
NB: gli intolleranti al lattosio possono sostituire il burro con quello senza lattosio, il gusto non cambia.
ENGLISH VERSION
I admit, the cake hasn’t been made by me but my mom Wilma. As always, it was excellent 🙂
Ingredients
200 grams sugar
200 grams butter
200 grams “petite” variety biscuits
200 grams shelled walnuts
75 grams cocoa powder
A pinch of salt
Proceedings
In a large bowl put the butter cut into small pieces with the sugar and salt and mix well until the ingredients will be creamy. Crumble the biscuits (you can do this by putting the biscuits in a clean napkin and then beat them with a tenderiser. Do not use the blender, otherwhise the biscuits will become flour). Add the crushed biscuits to butter and sugar, crushed nuts (as done for cookies) and add them to the mixture. Pour the cocoa sifting and mix well: the pastry has to become soft but firm. Take a sheet of parchment paper, roll it out on the table, pour floor and then pour the mixture. Knead well the dough with your hands and create a sort of salami, dust it with flour and close it with parchment paper.
Put it in the freezer for at least three / four hours. Take it out of the freezer a quarter of an hour before serving, cut it into slices just as you would with a salami.
NB: those who are lactose intolerant can replace the butter with the one w/o lactose, the taste does not change.