El chocolate es lo más deseado en el mundo de los postres, por eso hoy les traigo una receta de torta húmeda de chocolate, es verdaderamente, riquísima. Aquí se las dejo, pónganla en práctica y disfruten de su extraordinario sabor.
Ingredientes:
250 gr de Harina Leudante
½ taza de cacao puro
1 taza de azúcar
1 crdita de canela
1 crdita de polvo para hornear
1 crdita de bicarbonato
1 huevo
1 crdita de vinagre
1 taza de café caliente
1 pizca de Sal.
Preparación:
- Integrar todo los ingredientes secos cernidos (pasar por un colador): harina, cacao azúcar, polvo h, canela, bicarbonato, sal.
- Luego agregar los ingredientes líquidos: aceite, yema de huevo el café caliente, vinagre. Luego de agregarlos es que comenzamos a mezclar con paleta hasta que quede todo bien integrado, sin grumos.
- Por último la clara de huevo aparte, se bate a batidora , cuando esté levantada se le agrega a la mezcla, poco a poco para que no se pierda el aire.
Deja enfriar para desmoldar, preferiblemente desmóldala al día siguiente, quedará más firme, nunca desmoldes una torta de chocolate caliente, se te vendrá en pedazo, agarra dato.
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saludos.
ENGLISH
Chocolate is the most desired in the world of desserts, so today I bring you a recipe for a wet chocolate cake, it is truly delicious. Here I leave them, put it into practice and enjoy its extraordinary flavor.
Ingredients:
250 gr of self-rising flour
½ cup of pure cocoa
1 cup of sugar
1 credit of cinnamon
1 credit of baking powder
1 credit of baking soda
1 egg
1 credit of vinegar
1 cup of hot coffee
1 pinch of salt.
preparation:
- Integrate all the sifted dry ingredients (pass through a strainer): flour, cocoa sugar, powder h, cinnamon, bicarbonate, salt.
- Then add the liquid ingredients: oil, egg yolk, hot coffee, vinegar. After adding them, we begin to mix with a paddle until everything is well integrated, without lumps, finally the egg white is beaten in a separate blender, when it is raised it is added to the mixture, little by little so that it is not lost the air.
- The mold where you are going to pour it must grease it very very well with margarine and then flour so that there is no risk of it sticking. The oven is preheated to 180º and cooks for approximately 1 hour, first over high heat and then lowers it to 150 to finish cooking. With a tall toothpick you can verify that it is ready, that is, you put it in the center if it comes out dry. the cake is ready.
Let it cool to unmold, preferably unmold it the next day, it will be firmer, you never unmold a hot chocolate cake, it will come to you in pieces, take data.
Decorate with chocolate and then Italian meringue to your liking, here I leave you a beautiful model. Any questions about the recipe I am at your service to clarify. Thanks for reading me.
Note: If you want a large cake, quadruple this recipe.
Tips: If you want a tall cake, make it in a high mold, full or with a finger less than the edge, do not expect a tall cake if you make it in a very wide mold or if you do not fill it.
Greetings.
Mmm buenisimos uno de mis postres preferido. Te quedó muy bien.
Gracias, me alegra que te haya gustado.
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