South Park Fishsticks Streaming

Delirio soft dark chocolate

This is one of the most delicious chocolate cakes I've ever tasted.

And to think that chocolate does not make me mad ....

not stop eating. Really good, scioglievole, gorgeous.

course it's a real attack on the line. With a slice of this cake you've played the dinner (and maybe even breakfast del giorno dopo....).

La frolla al cioccolato è ottima per i biscottini ed è una delle frolle al cioccolato che mi è piaciuta di più.

Penso di utilizzarla anche per altre preparazioni.

Ho usato sia la polvere di cacao che il cioccolato Van Houten, a mio parere la qualità del cioccolato è determinante per la buona riuscita del dolce.

Vi riporto la ricetta così come l'ha scritta Giuliana di Coquinaria, che non smetterò mai di ringraziare!

DELIRIO MORBIDO AL CIOCCOLATO FONDENTE

(da Cioccolata&C.)

ingredients:

for the base: 300 gr flour

50 grams of good quality cocoa

220 gr butter 160 gr sugar 2 egg

teaspoon vanilla extract


a pinch of salt For the filling :

140 g dark chocolate 240 gr
gianduiotti

6 dl cream 4 large eggs 120 g sugar


leave to soften the butter from the fridge.
in a bowl, then place the butter and sugar, two egg yolks, salt, vanilla and begin to write a blended, then sift in the flour mixed with cocoa.
then mix slowly until everything is homogeneous and form a ball that will be kept in the fridge for half an hour.
Heat oven to 180 degrees.
Prepare the filling.
Break up the chocolate and melt gianduiotti and do everything in a water bath. Heat the cream almost to boil, and once melted add the chocolate, stirring until it all becomes a smooth cream. Add sugar and mix well so it dissolves completely. Apart
lightly beat the eggs, then, using a whisk quickly to incorporate ganache.
Roll out the dough thin enough.
Line the bottom of a pan opening 26 cm. with greaseproof paper, then butter or grease the bottom of that paper the walls.
Transfer in Mold the dough by cutting the excess.
Pour the ganache into pastry shell. Liquidina will, but do not worry, rightly so.
With the remaining dough to create decorations that will be applied along the edge.
Bake in hot oven now and cook for about 35 minutes (I have held 40 minutes).
The filling will be shaky and seem normal but it is liquid, then cooling the cream will compact well. To taste
assignable cold!