{"id":829,"date":"2022-03-17T09:25:14","date_gmt":"2022-03-17T08:25:14","guid":{"rendered":"https:\/\/blog.ristofast.com\/?p=829"},"modified":"2026-09-18T09:20:19","modified_gmt":"2026-09-18T07:20:19","slug":"torta-cioccolatina","status":"publish","type":"post","link":"https:\/\/blog.ristofast.com\/it\/torta-cioccolatina\/","title":{"rendered":"TORTA CIOCCOLATINA"},"content":{"rendered":"\r\n<p class=\"wp-block-paragraph\"><strong>INGREDIENTI<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">200 gr di cioccolato fondente (75%)<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">150 gr di burro<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">200 gr di zucchero bianco<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">4 uova<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">25 gr di farina 00<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Un po&#8217; di burro e farina per lo stampo<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Zucchero a velo per la decorazione<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp;<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Strumento indispensabile la planetaria<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">&nbsp;<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\"><strong>PROCEDIMENTO<\/strong><\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Iniziamo spezzettando il cioccolato fondente. Mettere da parte.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Prendere il burro e tagliarlo a cubetti. Mettere da parte.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Mettere cioccolato e burro in una pentola e far sciogliere lentamente mescolando a bagnomaria.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Spegnere il fuoco e lasciare raffreddare.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Nel frattempo prendere le uova, precedentemente lavate, e dividere gli albumi dai tuorli in due ciotole diverse.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Inserire i tuorli nella planetaria e iniziare a montare con il gancio frusta per due minuti.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Quando i tuorli saranno leggermente montanti inserire lo zucchero e continuare a sbattere fino a che il composto non risulta bianco e spumoso.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Inserire in planetaria gli albumi e montare a neve ben ferma.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">A questo punto inseriamo la farina setacciata nel composto di tuorli e zucchero e aggiungere anche il cioccolato fuso con il burro.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Questi due procedimenti possono essere sempre fatti con la planetaria semplicemente dovete cambiare il gancio e mettere quello a foglia, che permette di impastare in modo omogeneo gli impasti semi liquido come in questo caso.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Il prossimo procedimento invece deve essere fatto a mano ossia incorporare gli albumi a neve al composto. Utilizzate un cucchiaio di legno e mescolate con movimenti dal basso verso l\u2019alto per non smontare il composto.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">La tortiera dovrebbe gi\u00e0 essere imburrato e infarinata e cos\u00ec pronta per poter versare il composto che andr\u00e0 livellato bene prima di infornare a 180\u00b0c per i primi 25 minuti; gli ultimi 10 minuti abbassate la temperatura a 160\u00b0c. Forno ventilato.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Una volta cotta fare raffreddare a temperatura ambiente e poi mettere in frigorifero fino al momento di servire. Potete tagliare a fette oppure a quadrotti che andrete a spolverare con una\u00a0 generosa quantit\u00e0 di zucchero a velo.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Questa torta deve rimanere bassa ed \u00e8 quindi importante scegliere una tortiera che abbia le giuste dimensioni.<\/p>\r\n\r\n\r\n\r\n<p class=\"wp-block-paragraph\">Se volete dare un tocco di sapore in pi\u00f9, potete inserire nell\u2019impasto, prima di aggiungere la farina, un pochino di rum.<\/p>\r\n\r\n\r\n","protected":false},"excerpt":{"rendered":"<p>Piccola, intensa e molto cioccolatosa.<br \/>\nPochi ingredienti e tanto gusto per una torta dal cuore morbido.<\/p>\n","protected":false},"author":2,"featured_media":839,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10],"tags":[158,156,223,222,221],"class_list":["post-829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-blog","tag-cioccolato","tag-pasticceria","tag-ricette-dolci","tag-torta-al-cioccolato","tag-torta-cioccolatina"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Torta Cioccolatina: ricetta al cioccolato | Ristofast<\/title>\n<meta name=\"description\" content=\"Scopri la ricetta della Torta Cioccolatina: un dolce goloso al cioccolato, semplice da preparare e perfetto per concludere un pasto.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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