TORTA CIOCCOLATO FONDENTE CON MANDORLE NOCCIOLE E FRAGOLE
TORTA CIOCCOLATO FONDENTE CON MANDORLE E NOCCIOLE E FRAGOLE:
INGREDIENTI PER BASE:
150 g cioccolato
fondente
200 g burro morbido , meglio olio di cocco
170 g zucchero di canna o meglio zucchero di cocco
4 uova
100 farina o meglio farina di grano saraceno
2 cucchiai da minestra di lievito
125 g mandorle tritate
1) Preriscaldate il forno
a 180°C
2) Sciogliete a bagno
maria il cioccolato.
3) Mescolate burro e
zucchero in modo da avere un composto schiumoso.
4) Aggiungete uno alla
volta le uova.
5) Poi farina, lievito,
mandorle ed il cioccolato.
6) Mescolate bene e
distribuite il composto sulla forma da forno ed appiattite per bene.
7) Cuocete nel forno
preriscaldato con carta da forno per circa 20 minuti a 180°C.
8) Fate raffreddare e
ponete in frigo per 2/3 ore.
x RIPIENO:
6 fogli di Tortagel (meglio agar agar), 250
di ricotta magra (Magerquark) io questa volta ho usato yogurt greco total si
avvicina molto al Magerquark, 150 grammi di zucchero di canna (meglio zucchero di cocco), succo e zest di limone non trattato, 500 ml di panna
X IL TOP:
2 kili di fragole
fresche, 2 cucchiai da minestra di zucchero di canna; 1 pacchetto di glassa;
250 ml di succo di mele
1) Preriscaldate il forno a 180°C
2) Per la base:
1) Preriscaldate il forno a 180°C
2) Per la base:
tagliate il cioccolato a
scaglie o sciogliete a bagno maria (come preferite) ; montate il burro con lo
zucchero a neve; lentamente aggiungete le uova subito dopo.
Mescolate farina, lievito, mandorle e cioccolato ed aggiungete al burro ed allo
zucchero montati a neve.
Distribuite l'impasto su una placca da forno fornita di carta forno ed appiattite.
Cuocete circa 20 minuti la base a 180°C e fate raffreddare.
3) PER IL RIPIENO:
Distribuite l'impasto su una placca da forno fornita di carta forno ed appiattite.
Cuocete circa 20 minuti la base a 180°C e fate raffreddare.
3) PER IL RIPIENO:
ammorbidite la gelatina in acqua fredda;
mescolate la ricotta o yogurt greco con zucchero e succo e scorza di limone.
Riscaldate la gelatina con attenzione fino a quando si scioglie. Fate
raffreddare un pochino e mescolate con un po' di ricotta o yogurt greco.
Unite tutta la ricotta/yogurt greco con la panna e la gelatina e montate tutto a neve fino a quando e' duro e compatto. Distribuite la crema di ricotta e panna sulla base raffreddata. Conservate in frigo per 2/3 ore.
4) PER LA FARCITURA:
Unite tutta la ricotta/yogurt greco con la panna e la gelatina e montate tutto a neve fino a quando e' duro e compatto. Distribuite la crema di ricotta e panna sulla base raffreddata. Conservate in frigo per 2/3 ore.
4) PER LA FARCITURA:
lavate bene le fragole; asciugate bene e
rimuovete le foglioline. Tagliate in quarti le fragole e distribuite sulla
crema. Mescolate la glassa con lo zucchero in una ciotola, e poi anche con
succo di mele, mescolando portate ad ebollizzione. Fate cuocere per poco e poi
subito versate la glassa con un cucchiaio sulla frutta. Fate raffreddare.
DARK CHOCOLATE CAKE WITH ALMOND NUTS AND STRAWBERRIES:
INGREDIENTS FOR BASE:
5.29 oz of dark chocolate
7.05 oz of soft butter or better coconut oil
170g brown sugar or better coconut sugar
4 eggs
3.53 oz of all purpose flour or better buckwheat flour
2 tablespoons yeast soup
4.41 oz of minced almonds
1) Preheat oven to 356 F
2) Melt the chocolate in a double boiler.
3) Mix the butter and sugar to get a foamy mixture.
4) Add the eggs one at a time.
5) Then flour, baking powder, almonds and chocolate.
6) Mix well and spread the mixture on the baking form and flatten.
7) Bake in preheated oven with baking paper for approx 20 minutes at 356 F.
8) Allow to cool and place in the fridge for 2-3 hours.
PROCEDURE FOR FILLING:
6 sheets of cakegel (better agar ager), 8.81 oz of lean cottage cheese (Magerquark) I used this time greek yogurt total which is similar to Magerquark, 5.29 oz of brown sugar (better coconut sugar), juice and zest of an untreated lemon , 500 ml (1.13 gallon) of fresh cream
FOR THE TOP:
2 pounds of fresh strawberries
2 tablespoons of brown sugar
1 packet of glaze
250 ml (0.066 gallon) of apple juice
1) Preheat oven to 356F
2) For the base:
cut or melt the chocolate chips in a double boiler (as you prefer); whisk the butter with the sugar until stiff; slowly add the eggs immediately after.
Mix flour, baking powder, almonds and chocolate and add to the butter, sugar and whites whisk until fluffy.
Pour the dough over the baking sheet with oven paper and flatten.
Bake approx 20 minutes at 356 F the base and allow to cool.
3) FOR THE FILLING:
soften gelatin or agar agar in cold water; mix the cottage cheese or greek yogurt with sugar and juice and lemon zest. Heat the gelatin carefully until it melts. Allow to cool a little and mix with some of the greek yogurt or cottage cheese.
Join all the ricotta / greek yogurt with cream and jelly and whisk until fluffy and compact. Add the cream cheese and cream on the cooled base. Store in fridge for 2-3 hours.
4) FOR THE FILLING:
Wash well the strawberries; dry well and remove the leaves. Cut the strawberries into quarters and distribuite on the cream. Mix the glaze with the sugar in a bowl, and then also with apple juice, bring stirring to boiling temperature. Cook for sometime and then pour the glaze over the fruit with a spoon. Allow to cool.
DARK CHOCOLATE CAKE WITH ALMOND NUTS AND STRAWBERRIES:
INGREDIENTS FOR BASE:
5.29 oz of dark chocolate
7.05 oz of soft butter or better coconut oil
170g brown sugar or better coconut sugar
4 eggs
3.53 oz of all purpose flour or better buckwheat flour
2 tablespoons yeast soup
4.41 oz of minced almonds
1) Preheat oven to 356 F
2) Melt the chocolate in a double boiler.
3) Mix the butter and sugar to get a foamy mixture.
4) Add the eggs one at a time.
5) Then flour, baking powder, almonds and chocolate.
6) Mix well and spread the mixture on the baking form and flatten.
7) Bake in preheated oven with baking paper for approx 20 minutes at 356 F.
8) Allow to cool and place in the fridge for 2-3 hours.
PROCEDURE FOR FILLING:
6 sheets of cakegel (better agar ager), 8.81 oz of lean cottage cheese (Magerquark) I used this time greek yogurt total which is similar to Magerquark, 5.29 oz of brown sugar (better coconut sugar), juice and zest of an untreated lemon , 500 ml (1.13 gallon) of fresh cream
FOR THE TOP:
2 pounds of fresh strawberries
2 tablespoons of brown sugar
1 packet of glaze
250 ml (0.066 gallon) of apple juice
1) Preheat oven to 356F
2) For the base:
cut or melt the chocolate chips in a double boiler (as you prefer); whisk the butter with the sugar until stiff; slowly add the eggs immediately after.
Mix flour, baking powder, almonds and chocolate and add to the butter, sugar and whites whisk until fluffy.
Pour the dough over the baking sheet with oven paper and flatten.
Bake approx 20 minutes at 356 F the base and allow to cool.
3) FOR THE FILLING:
soften gelatin or agar agar in cold water; mix the cottage cheese or greek yogurt with sugar and juice and lemon zest. Heat the gelatin carefully until it melts. Allow to cool a little and mix with some of the greek yogurt or cottage cheese.
Join all the ricotta / greek yogurt with cream and jelly and whisk until fluffy and compact. Add the cream cheese and cream on the cooled base. Store in fridge for 2-3 hours.
4) FOR THE FILLING:
Wash well the strawberries; dry well and remove the leaves. Cut the strawberries into quarters and distribuite on the cream. Mix the glaze with the sugar in a bowl, and then also with apple juice, bring stirring to boiling temperature. Cook for sometime and then pour the glaze over the fruit with a spoon. Allow to cool.
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