- 200 gr. of butter
- 100 gr. of dark chocolate
- 150 gr. of Nero Beppino Rice Flour
- 250 gr. of sugar
- 150 gr. of Valpolicella Classico wine
- 4 eggs
- 1 packet instant yeast for cake
- 1 pinch of salt
In a pot heat up butter, sugar, Valpolicella wine and chocolate until they boil and still cooking for 10 minutes. Take in a part 150 gr. of the sauce and let it cool. Put the dough in a ball and mix adding 1 eggs at a time, then flour, yeast and salt. Butter and flour the mold and pour the mixture. Cook in oven at 180°C for 35-40 minutes, static mode.Then draw from the oven and let it cool. Before to serve the sweet pie incise the surface and pour the souce previously saved. Wait half an hour before eat the sweet pie with red wine.
Mamma Rosetta