RICCI MICHELE
70 grammi di ceci da mettere in ammollo per 12 ore quindi bollirli salando a fine cottura. Fare una mousse aggiungere 40 grammi di cacao amaro, 3 uova, 100 grammi di zucchero di canna, 70 grammi di cioccolato fondente tagliato a coltello, un pizzico di vanillina, un pizzico di bicarbonato e 40 grammi di olio , buccia di arancio secca. Dopo aver mischiato il tutto mettere il ricavato negli stampi in silicone e infornare a 180 gradi per circa 30 minuti.
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