"Buon pomeriggio, amici! Da ieri che ho pensato di preparare una delizia al cioccolato ??ovviamente con Zoe al mio fianco!? Come avete già visto su #stories , non mi mola mai.. soprattutto quando sente il gusto di cioccolato!? Con una base morbida di impasto al cioccolato e #ganache?
Che dire, buona merenda e buon inizio settimana a tutti?
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Ricetta in commenti!??
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#feedfeed @thefeedfeed #thebakefeed #f52grams #foodstyling #thesugarfiles #cupcakeproject #marthafood #thekitchn#foodandwine #tastingtable#foods4thought#cookcl
@food #heresmyfood
#cuisinesworld #healthycuisines #sweetcuisines"
Double Chocolate Tart
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Crust:
150 gr flour
100 gr dark chocolate (dissolve with 30gr of milk)
75 gr sugar
2 whole eggs
50 ml oil
Rum essence
1/2 packet of yeast for desserts
Melt the dark chocolate with milk. Remove and allow to cool for a few minutes. In another container, put eggs, sugar, essence plus salt. Mix for 10 minutes to make the cream. Then add the oil ... mix for another 2 minutes, then blend the flour with the yeast. In the end, add the dissolved chocolate, then pour the dough into a baking tray. Cook at 180 gr for 30 minutes.
Once cooked, leave for about 4/5 hours .. then take the dough already cooked)and with the hands we crumble very finely. Pour the mixture into the pie, level it with the spoon. Put in the fridge for about an hour. Meanwhile, we prepare the dark chocolate ganache
Filling:
400gr dark chocolate
120 ml fresh pana for sweets
1 teaspoon of rum essence
Pour fresh liquid into a hot pan and wait for a few minutes then add the dark chocolate to pieces. Turn off the fire, mix it with a whip until it dissolves it completely. Eventually the essence is added. Pour the ganache on the soft base and put in the fridge at least 3/4 hours.