Crostata al cioccolato, con i biscotti inglesi

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Come fare, ingredienti, trucchi e consigli per preparare Crostata di cioccolato

Ingredienti: Crostata di cioccolato

    • 200 grammi di biscotti Digestive;

 

    • 60 grammi di cioccolato fondente;

 

    • 40 grammi di mandorle pralinate;

 

    • 80 grammi di burro;

 

    • 450 grammi di ricotta;

 

    • 3 uova;

 

    • 10 cl di panna fresca;

 

    • 100 grammi di zucchero;

 

    • 50 grammi di farina;

 

    • latte

 

    • sale

 

    • zucchero a velo

 

    • scorza di limone o cedro grattugiata.

 

 

Presentazione Ricetta Crostata di cioccolato

  • 0 PORZIONI
  • PREPARAZIONE: 0
  • COTTURA: 0 MINUTI
  • DIFFICOLTA’: Facile
  • STAGIONE: Inverno
  • COSTO: Basso

Vuoi sapere come preparare Crostata di cioccolato?

La base di pasta di questa torta è composta da biscotti Digestive, i tipici biscotti inglesi che ben si adattano all’ora del te.

Per essere sicuri di fare un figurone, vi consigliamo di affiancare a questo dolce la crostata di marmellata: non tutti amano la cioccolata… e in ogni caso vi troverete ad aver già preparato la pasta frolla, perché non sfruttare l’occasione?

Tra le ultime ricette pubblicate da Mezzokilo, vi consigliamo di dare un’occhiata (e perché no, di provarli con mano!) agli ultimi piatti che vi abbiamo consigliato, ad esempio gli involtini primavera, piatto tipico della tradizione orientale, e i canederli al formaggio, ricetta originaria dell’Alto Adige. Un’altra gustosa alternativa per il dolce?

Come preparare Crostata di cioccolato

Sciogliete il burro in un pentolino a fiamma bassa senza che arrivi a friggere e lasciatelo raffreddare. Tritate nel mixer i biscotti con delle mandorle pralinate, 30 g di cioccolato fondente e un pizzico di sale. Unite il burro fuso e frullate ancora per pochi secondi.
Rivestite con un foglio di carta da forno uno stampo quadrato di 18 centimetri di lato, versateci il trito di biscotti e, con il dorso di un cucchiaio, fatelo aderire al fondo e alle pareti. Mescolate in una ciotola la ricotta con lo zucchero, le uova, la panna, la farina setacciata e la scorza di cedro. Versate il composto sulla base di biscotti e livellatelo.
Cuocete la torta in forno a 180 gradi per circa 40 minuti. Spezzettate il cioccolato rimasto, scioglietelo con il latte in un pentolino a bagnomaria e versatelo sulla torta calda. Livellate e fate raffreddare. Mettete in frigorifero per almeno un’ora e servite, decorando i bordi con poco zucchero a velo.

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