{"id":5267,"date":"2024-05-30T15:31:39","date_gmt":"2024-05-30T15:31:39","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=5267"},"modified":"2024-05-30T15:31:40","modified_gmt":"2024-05-30T15:31:40","slug":"la-tarta-de-chocolate-mas-deliciosa-del-mundo","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=5267","title":{"rendered":"LA TARTA DE CHOCOLATE M\u00c1S DELICIOSA DEL MUNDO"},"content":{"rendered":"\n

INGREDIENTES<\/strong><\/h4>\n\n\n\n
\u00bfPesa m\u00e1s de 80 kg? \u00a1Alcanzar\u00e1s los 56 kg! Anota la receta
3 dl de az\u00facar
5 dl de harina de trigo duro Podravka
2 cucharadas de cacao amargo en polvo<\/h5>\n\n\n\n
2 cucharaditas de az\u00facar de vainilla Dolcela
1 cucharadita de bicarbonato de sodio Dolcela
2 huevos
2 dl de yogur espeso (si lo encuentras)<\/h5>\n\n\n\n
2,25 dl de leche
150 g de mantequilla derretida
2 dl de nata dulce entera (aprox. 30% de grasa)
400g de chocolate negro de buena calidad (al menos 50% de cacao, preferiblemente 70%)
100g de mantequilla<\/h5>\n\n\n\n

Preparaci\u00f3n<\/strong><\/h4>\n\n\n\n
corteza
(24 cm)
3 dl de az\u00facar
5 dl de harina<\/h5>\n\n\n\n
2 cucharadas de cacao amargo
2 cucharaditas de az\u00facar de vainilla
1 cucharadita de bicarbonato de sodio<\/h5>\n\n\n\n
Mezclar todo junto.<\/strong><\/h5>\n\n\n\n
2 huevos
2 dl de yogur espeso (mucho mejor que el yogur si encuentras \u201cquark\u201d)
2,25 dcl de leche
Mezcla.<\/h5>\n\n\n\n
150g de mantequilla derretida (puedes usar aceite o margarina, pero la mantequilla queda m\u00e1s sabrosa)<\/h5>\n\n\n\n
Ahora mezcla todos los ingredientes y vierte en un molde para tarta de 24 cm de di\u00e1metro.
Colocar en un horno precalentado y hornear a 180 grados durante aproximadamente una hora. Pincha el centro con un palillo para ver si est\u00e1 hecho.<\/h5>\n\n\n\n
Phil
2 dcl de nata dulce entera (aprox. 30 % de grasa)
400 g de chocolate negro de buena calidad (al menos 50 % de cacao, mejor 70 %)
100 g de mantequilla (aqu\u00ed tambi\u00e9n se puede utilizar margarina, pero no aceite)<\/h5>\n\n\n\n
Calentar la nata hasta el punto de ebullici\u00f3n y retirar inmediatamente del fuego. Agrega el chocolate picado y revuelve suavemente para derretir el chocolate y obtener una masa suave (ganache). Ni siquiera mezcles.<\/h5>\n\n\n\n
Dejar enfriar a temperatura ambiente. (Puedes preparar la ganache con anticipaci\u00f3n. Puedes guardarla a temperatura ambiente hasta por 7 d\u00edas o m\u00e1s en el refrigerador. De lo contrario, puedes usarla para rellenar macarons, galletas variadas y como material para glaseado de chocolate).<\/h5>\n\n\n\n
Cuando la ganache se haya enfriado por completo, reserva de 3 a 4 cucharadas para la cobertura.
Batir el resto con una batidora hasta que quede espumoso, luego agregar poco a poco la mantequilla de una en una, batiendo todo el tiempo.<\/h5>\n\n\n\n
Ahora corta la base enfriada en tres o cuatro partes (tantas o tantas como quieras. Yo la cort\u00e9 en cinco partes pero solo us\u00e9 tres porque quer\u00eda un pastel m\u00e1s peque\u00f1o. Us\u00e9 el resto como base para un pastel de Oreo con mantequilla de man\u00ed y un poco de tarta de queso) .
Ahora vuelve a colocar una capa de piel en el molde. C\u00fabrelo con un poco del relleno (divide el relleno para que tengas aproximadamente la misma cantidad para cubrir cada corteza).<\/h5>\n\n\n\n
Yo uso un taz\u00f3n m\u00e1s peque\u00f1o y divido el relleno uniformemente dependiendo de cu\u00e1ntas capas quiero hacer). Cubrir con otra costra, extender y repetir el proceso hasta utilizar todo el relleno y las costras.<\/h5>\n\n\n\n
Aseg\u00farate de dejar la corteza inferior para el final, luego dale la vuelta para que la corteza inferior quede arriba. Aunque har\u00e1n algo incorrecto, el resultado es genial porque esa superficie es la m\u00e1s plana y luce hermosa. No cubra la corteza superior.
D\u00e9jalo en la nevera unas horas para que el bizcocho endurezca.<\/h5>\n\n\n\n
Calentar la ganache reservada para la cobertura, pero con cuidado de que no hierva. Retira el bizcocho enfriado del molde y transfi\u00e9relo al plato donde lo servir\u00e1s.<\/h5>\n\n\n\n
Vierta toda la ganache en el centro del pastel y d\u00e9jela escurrir libremente por los bordes. Si el bizcocho a\u00fan est\u00e1 desigual y la ganache queda en el medio, utiliza un cuchillo para \u201cayudar\u201d a que se extienda por los bordes. Tienes que hacer esto r\u00e1pido porque la ganache cuaja r\u00e1pidamente.<\/h5>\n\n\n\n
Espolvorea el bizcocho con nueces picadas, avellanas, almendras, chocolate troceado\u2026 \u00a1y a disfrutar!<\/h5>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTES \u00bfPesa m\u00e1s de 80 kg? \u00a1Alcanzar\u00e1s los 56 kg! Anota la receta3 dl de az\u00facar5 dl de harina de trigo duro Podravka2 cucharadas de cacao amargo en polvo 2 […]<\/p>\n","protected":false},"author":4,"featured_media":5268,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-5267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"\nLA TARTA DE CHOCOLATE M\u00c1S DELICIOSA DEL MUNDO - Rspecetas en espa\u00f1ol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spainrecipes.top\/?p=5267\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LA TARTA DE CHOCOLATE M\u00c1S DELICIOSA DEL MUNDO - Rspecetas en espa\u00f1ol\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTES \u00bfPesa m\u00e1s de 80 kg? \u00a1Alcanzar\u00e1s los 56 kg! 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