TORTA TARTUFO AL COCCO SOFFICISSIMA

* INGREDIENTS *
FOR THE DOUGH:
300 g flour
100 g sugar
25 g bitter or sweetened cocoa
300 g coconut or white yogurt
130 ml sunflower or corn oil
50-100 ml  milk
1 sachet of yeast for baking cakes
optional vanilla

FOR THE FILLING
250 g ricotta
4 tablespoons coconut flour
2 tablespoons white sugar
2 tablespoons milk

FOR THE DECORATION:
chocolate flakes
30 g apricot jam
coconut flour

Combine Flour with cocoa and sugar and mix with a whisk.  Combine yogurt, oil and a little milk to form a homogeneous and not too liquid mixture. It is very important that the dough remains firm, in this way when we do it with the coconut cream, the latter will not sink in cooking. Finally, combine baking powder and vanilla (it is optional).

 In a bowl combine ricotta cheese, sugar, coconut flour and a little milk. Mix well to form a cream. Oil and flour a round mold (diameter 18-20cm) and make a first layer with half of the dough.  Add the filling to the coconut, level it well and cover with half the dough. Bake at 375 degrees about 35 minutes.
When the cake is well cooked, let it cool completely before removing it from the mold and transfer it to a serving dish or a riser.
Brush the cake with apricot jam and sprinkle to cover the cake with coconut flour and decorate with chocolate chips!

Video from youtube courtesy of Life & Chiara