Torta alle pere e cioccolato

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Torta alle pere e cioccolato - Picture of Osteria La Grotta, Brescia

torta alle pere e cioccolato

Ecco una una deliziosa torta di pere e cioccolato, dolce e golosa. Una bigusto leggera per una perfetta colazione o merenda.

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Ciao a tutti e ben ritrovati! Con il primo freddo ecco che inizia a venirmi voglia di dolci al cioccolato. Una crema morbida e golosa con delle pere profumate al vino bianco racchiusi in guscio delizioso. Per il vino ho utilizzato ISELDO Ancestrale col fondo , un vino dai sentori floreali e fruttati, affiancati da note di agrumi, lievito e crosta di pane, semplicemete strepitoso e ideale per questa crostata. Un vino che nasce nel territorio della Gambellara, imbottigliato a mano come faceva Nonno Iseldo e seguendo il vecchio metodo Ancestrale. Coprite il panetto con una ciotola capovolta e fatelo riposare a temperatura ambiente per circa 30 min. Nel frattempo preparate il ripieno: Fate fondere a bagnomaria il cioccolato, una volta fuso fatelo intiepidire e unite la ricotta, la cannella e mescolate con una frusta sino quando non otterrete una crema omogenea.

Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. When the mixture comes to a boil and thickens, remove from the heat. Stir in the vanilla and whisk in the dark chocolate until melted.

Chocolate and pears: a classic mix for a soft and delicious cake. Easy to make, excellent for a snack and for breakfast, with a cup of tea or milk. Wash the pears, peel it and cut into slices. In a planetary mixer, add the butter at room temperature with the sugar. Mix the two ingredients and add the eggs one at the time. Meanwhile, cut the dark chocolate into very small pieces.

Grease a 24cm round cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper, then lightly butter over the baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the butter in flour on the base and sides of the cake pan. Place the sugar, water and cinnamon in a saucepan over medium heat. Stir until the sugar has dissolved, then add the pears. Allow the pears to simmer in the liquid for 20 minutes or until tender.

I love to cook and eat seasonal fruits and vegetables, which is the reason why today I want to share with you the recipe for a very indulgent yet guilt-free cake, made with pears and very dark chocolate. Dark chocolate is a very good source of fiber and important minerals, such as: iron, magnesium, manganese and zinc. Start by pre heating the oven at C. Next peel the pears and cut them into medium sized chunks. Next, place the pears in a saucepan with boiling water, rosemary and maple syrup. Let them cook until nice and soft, for about minutes.



Torta di pere e cioccolato bigusto

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Crostata con ricotta, pere e cioccolato

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Torta di pera e cioccolato (pear and chocolate)

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