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[/vc_column_text][vc_empty_space height=”22px”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”11839″ img_size=”full” css=”.vc_custom_1557156135311{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 width=”1/2″ 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=”Ingredienti per l’impasto bianco” use_theme_fonts=”yes” el_id=”panoramica”][vc_row_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=”180 gr di farina 00″ font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”80 gr di zucchero” 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=”40 ml olio di semi di girasole” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”80 ml di latte” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Mezza bustina di lievito per dolci” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][/vc_row_inner][vc_custom_heading text=”Ingredienti per l’impasto al cacao” use_theme_fonts=”yes”][vc_row_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=”220 gr di farina 00″ font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”40 gr cacao amaro” 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=”120 gr zucchero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”100 ml latte” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Mezza bustina di lievito per dolci” 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_column width=”1/2″][vc_custom_heading text=”Prodotti” use_theme_fonts=”yes”]
[/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=”11839″ img_size=”full” css=”.vc_custom_1557156334647{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 chiara: in un contenitore, sbatti le uova con lo zucchero, poi aggiungi l’olio ed incorpora la farina poco per volta, il lievito e il latte a filo, fino a formare un composto omogeneo e liscio. Qualora l’impasto dovesse essere troppo denso, aggiungi un po’ di latte.
Versa il composto su di una teglia per biscotti, rivestita di carta forno e livella l’impasto ad un’altezza di circa 7/8 millimetri. Cuoci in forno statico a 180° C per circa 15 minuti, finché non sarà ben dorato. Togli dal forno e lascia raffreddare.
Intanto prepara l’impasto al cacao sbattendo, in un contenitore, le uova con lo zucchero. Aggiungi il cacao, l’olio, la farina con il lievito ed il latte, fino a fare diventare il composto omogeneo e liscio.
Con il tagliapasta Decora, ritaglia l’impasto bianco in tante piccole zucche. Imburra lo stampo e spolverizzalo con della farina. Versa metà impasto al cacao e disponi a fila indiana le zucche, abbastanza vicine, ma lasciando qualche millimetro di spazio in modo che, lievitando, l’impasto nero possa passare nelle fessure. Ricopri con il restante impasto.
Cuoci il dolce di Halloween, in forno statico a 180° C per circa 30 minuti. Sforna e delizia i tuoi piccoli e grandi ospiti con un plumcake dal cuore terrificante![/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=”ricette” max_items=”8″ element_width=”3″ gap=”15″ orderby=”rand” order=”ASC” item=”6194″ grid_id=”vc_gid:1559653189912-2f1ca6d9-d9f7-2″][/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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