Una semplice torta farcita al cioccolato
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A simple chocolate cake
What you need to 6/8 people
For four bases from 15 cm:250 g butter at room temperature 250 grams of sugar 200 g of flour 25 grams of cocoa powder 25 g of potato starch 4 eggs at room temperature 8 grams of baking powder
For the chocolate cream:500 g extra dark chocolate 250 g butter at room temperature 80 grams of powdered sugar Butter for the mold
How to proceedMake cakes: turn on the oven to 180°C.Four lining cake tins with baking paper hinge and a layer of butter on both sides on that basis.In mounting the planetary butter with sugar until creamy and frothy homogeneous.Add one egg at a time, stirring until the dough is mixed, do the same thing with the other eggs.Add the flour, cocoa, starch and yeast, stir gently to combine ingredients.Divide the dough in the cake tins and distribute evenly.Bake for 25 minutes, if you check out the cake tins from oven wait a few minutes before opening the hinges.Let cool on a wire rack, at this point you can also freeze the cakes and use them on another occasion, leave them at room temperature before fill.Level the surface of the cake with a long knife.Prepare the chocolate cream: melt the chocolate in a double boiler and let cool.In a bowl fitted butter with icing sugar and add the melted chocolate, stirring to combine.Leave to cool.Cover with a piece of parchment paper the surface of the platter you will use to serve the cake, so that once you've finished decorating it simply remove the paper and the pot will be clean.Place a base of cake with the cut surface in contact on wax paper and spread over a couple of tablespoons of cream to chocolate.Proceed in the same manner by aligning the other bases to the first and leaving the cut surface always down.Stop the cake with a center stick and cover completely with a very thin layer of chocolate cream, smoothing fine with a tarot deck or a flat spatula.Put the cake in the refrigerator for at least 15 minutes.Prepare a pastry bag with large plain nozzle and fill with chocolate cream remained, not store it in the fridge otherwise it hardens too much.Form with a row of cream on the cake upright tufts.With the spatula, press and drag a dollop of cream at a time making a move from left to right.Clean well the spatula and repeat with the other clumps.Create a new row of tufts of a few cm by moving the strips created and repeat the process until you finish the cake and the cream, the last row will be one that will remain on the back.Keep the cake to cool to room temperature.