[vc_row css=”.vc_custom_1552934628190{margin-top: 30px !important;}”][vc_column][vc_column_text]
[/vc_column_text][vc_empty_space height=”22px”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”67297″ img_size=”full” css=”.vc_custom_1624281369065{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][/vc_column][/vc_row][vc_row css=”.vc_custom_1554865897378{margin-bottom: 0px !important;border-bottom-width: 1px !important;border-bottom-color: #ededed !important;border-bottom-style: solid !important;}” el_id=”sticky-ricetta-bar”][vc_column][vc_row_inner el_class=”container”][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1554865860831{margin-bottom: 0px !important;padding-top: 10px !important;}”]
[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_raw_js]JTNDc2NyaXB0JTIwdHlwZSUzRCUyMnRleHQlMkZqYXZhc2NyaXB0JTIyJTIwc3JjJTNEJTIyJTJGJTJGczcuYWRkdGhpcy5jb20lMkZqcyUyRjMwMCUyRmFkZHRoaXNfd2lkZ2V0LmpzJTIzcHViaWQlM0RyYS01YzhiODljZmQyZjA5M2E3JTIyJTNFJTNDJTJGc2NyaXB0JTNFJTBBJTNDJTIxLS0lMjBHbyUyMHRvJTIwd3d3LmFkZHRoaXMuY29tJTJGZGFzaGJvYXJkJTIwdG8lMjBjdXN0b21pemUlMjB5b3VyJTIwdG9vbHMlMjAtLSUzRSUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIyYWRkdGhpc19pbmxpbmVfc2hhcmVfdG9vbGJveCUyMiUzRSUzQyUyRmRpdiUzRQ==[/vc_raw_js][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”panoramica”][vc_column css=”.vc_custom_1553169510360{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;}”][vc_custom_heading text=”Prodotti” use_theme_fonts=”yes”]
[vc_custom_heading text=”Ingredienti” use_theme_fonts=”yes” el_id=”panoramica”][vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”• 150 g di farina 00″ font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 30 g di cacao amaro in polvere” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 165 g di zucchero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 120 ml di latticello” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• estratto vaniglia Decora” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• un pizzico di sale” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 100 g di formaggio spalmabile” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 40 g di zucchero a velo Decora” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”• 2 uova” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 80 ml di olio di semi” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 120 g di cioccolato fondente in dischetti fuso Decora” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 8 g di lievito per dolci” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• ¼ di cucchiaino di bicarbonato” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 220 ml di panna” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• Gel colorante fucsia Decora q.b.” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• Perle di zucchero rosa Decora” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”steps”][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 1[/vc_column_text][vc_single_image image=”67298″ img_size=”full” css=”.vc_custom_1624282447232{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]- Prepara la base della torta: in una ciotola metti le uova con lo zucchero, poi monta con lo sbattitore elettrico (o planetaria) fino a ottenere un composto bianco e spumoso.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 2[/vc_column_text][vc_single_image image=”67299″ img_size=”full” css=”.vc_custom_1624282519568{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]
- Aggiungi l’olio a filo e il cioccolato fuso freddo, l’aroma.
- Successivamente, unisci delicatamente a mano le polveri setacciate: la farina, il cacao amaro in polvere, il lievito e il bicarbonato alternando con il latticello.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 3[/vc_column_text][vc_single_image image=”67300″ img_size=”full” css=”.vc_custom_1624282578496{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]
- Versa il composto nello stampo, unto con lo staccante e la base foderata con carta da forno.
- Cuoci nel forno caldo a 180° C per circa 45/50 minuti, o fino a quando facendo la prova stecchino non ne uscirà pulito.
- Sforna la base della torta e poni su gratella a raffreddare. Togli la base dallo stampo, taglia la calotta superiore e posizionala capovolta sull’alzata.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 4[/vc_column_text][vc_single_image image=”67302″ img_size=”full” css=”.vc_custom_1624282732924{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]
- Prepara la glassa al cioccolato: in un pentolino versa la panna liquida porta a sfiorare il bollore.
- In aggiunta, unisci i dischetti di cioccolato fondente, spegni e continua a mescolare finché si sarà fuso completamente.
- Al termine si otterrà una crema lucida da lasciare intiepidire. Inoltre, distribuisci la glassa sulla superficie della torta con una spatola angolare, lascia rapprendere.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 5[/vc_column_text][vc_single_image image=”67301″ img_size=”full” css=”.vc_custom_1624282651661{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]
- Nel frattempo prepara il frosting al formaggio: in una ciotola mescola con la frusta il formaggio spalmabile e lo zucchero a velo (lasciandone da parte un cucchiaio che servirà per montare la panna) aggiungi il gel colorante fucsia.
- A parte, monta la panna con il cucchiaio di zucchero a velo e uniscila poco per volta al composto di formaggio spalmabile e zucchero a velo, delicatamente per non smontare il tutto.
- Successivamente, a piacere, intensifica il colore aggiungendo altro colorante.
- Infine, versa il frosting in una sac à poche munita di bocchetta a stella, lasciandone da parte quanto basta per distribuirne un leggero strato su tutta la torta.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 6[/vc_column_text][vc_single_image image=”67303″ img_size=”full” css=”.vc_custom_1624282853068{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]
- Dopo aver coperto la torta, forma con la sac à poche delle roselline, premendo al centro e con un movimento circolatorio realizzale una al fianco dell’altra, fino a coprire l’intera superficie. Infine, rifinisci i lati con piccoli ciuffi.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 7[/vc_column_text][vc_single_image image=”67304″ img_size=”full” css=”.vc_custom_1624282968691{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]
- Infine, Decora con le perle di zucchero rosa e trasferisci in frigorifero per compattare prima di servire.
[/vc_column_text][/vc_column][/vc_row][vc_row el_id=”altrericette”][vc_column][vc_custom_heading text=”Scopri le altre ricette” use_theme_fonts=”yes” el_id=”altre-ricette”][vc_masonry_grid post_type=”ricetta” max_items=”8″ element_width=”3″ gap=”15″ orderby=”rand” order=”ASC” item=”6194″ grid_id=”vc_gid:1655711005376-289d08da-0fb7-9″][/vc_column][/vc_row][vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1551794431150{padding-top: 12px !important;}”][vc_column css_animation=”fadeInUp”][vc_column_text]
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