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sweet black Grandma Irma

when I look at the transmission Chef for a day and broadcast on La7, becomes a celebrity chef for a day and just made up a full menu and kitchen in a small restaurant where you can find between Guests also professionals (food critics, chefs) who taste the dishes and finally give a final

in particular I are having too much fun to watch the episode in which chef was Irene Grandi . was too strong and talented, took 5 stars, the best!

so I started looking for the recipe that I found on the blog (and I did not know that I liked very much) and the chef de ant Sergio (the cook and the ant) \u200b\u200bis one of the chefs (veri! !) to help the chef for a day in transmission

back to the point where the protagonist was Irene, I was very impressed that this cake was always my grandmother Irene, grandmother Irma, hence the name

so thanks to Irene for having brought the recipe and for Sergio publication!

I was a bit 'long but I wanted to explain well, now move on to the recipe!

sweet black Grandma Irma

for the pastry: 400g of flour

200 g sugar 3 eggs

100 grams of butter for the filling

1 packet of baking powder
1 pound of chopped almonds

50 g cocoa powder 50 grams of ground coffee to
750 g plum jam
4 eggs

for the base:
prepare-like pastry by combining flour and sugar, add soft butter, and as for the crust, chalk butter into the flour and sugar, add eggs and mix everything
the mixture is much softer than a pastry in the fridge classicamettere twenty minutes
for the filling:
beat eggs and add jam, mix
add cocoa, coffee powder, chopped almonds and the rising but will get a fluid mixture consisting
coat a baking pan of 24 cm in diameter with the ' mixture of basic (it is difficult to pull it with a rolling pin, pull it in part and then manually to help cover the pan)
pour the filling in the center turning over the edges
sull'impasto
bake at 160 degrees for about 30'-40 '(I changed the cooking time compared to the original recipe, with the 25' set was not cooked)
still control the "color" of the base
baked the stuffing will be inflated, the lower cooling

ready here is the sweet, peculiar taste, great! the base is soft, creamy filling

serve warm

for the recipe step by step, click here