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![👻](https://static.xx.fbcdn.net/images/emoji.php/v9/td7/1/16/1f47b.png)
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![👉](https://static.xx.fbcdn.net/images/emoji.php/v9/t51/1/16/1f449.png)
![✅](https://static.xx.fbcdn.net/images/emoji.php/v9/t33/1/16/2705.png)
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![👉](https://static.xx.fbcdn.net/images/emoji.php/v9/t51/1/16/1f449.png)
Versate la Riccotta Valcolatte in una ciotola e stemperatela aiutandovi con una spatola.
Unite le uova e lo zucchero e amalgamate il tutto.
Aggiungete 40 ml di Caffè Segafredo e incorporate la fecola di patate.
Foderate uno stampo con un foglio di carta forno, bagnato e strizzato, e versate all’interno il composto.
Cospargete la superficie con scaglie di cioccolato Nero 85% Perugina e infornate in forno già caldo a 160 °C ventilato per circa 45/50 minuti (la cottura può variare in base al forno).
Lasciate raffreddare, spolverate con lo zucchero e servite.