Ricetta di Maurizio Santin, scovata sul blog di Ornella .
EASY CHIC
Easy Chic è la prima linea di stampi da forno che unisce all’ampiezza di gamma ed alla qualità dei materiali, uno style and class that only Guardini is able to offer, starting from the pack, nice and elegant, the contrasts and bright with sinuous lines.
style that replicates in the absolute uniqueness of the gift pack that includes a tin roof, a flat under-cake melamine and a coordinated palette: gift idea for those who are attentive to detail, even in the kitchen.
Made of steel with Hi-Top Before DuPont Teflon non-stick coating monolayer, the line guarantees perfect results Easy Chic and non-stick cooking.
Ingredients (for 2 pastry shells - tin of 30 cm in diameter):
500 gr di farina 00
250 gr di burro morbido
125 gr di zucchero a velo
3 uova
1/4 di una bustina di lievito per torte
1 bustina di vanillina
un pizzico di sale sciolto in pochissimo succo di limone
Ingredienti per la crema al cioccolato fondente:
400 gr di cioccolato fondente al 55%
300 ml di panna fresca
100 ml di latte
2 uova
1/2 bicchierino di rhum
Procedimento:
Preparate la frolla come di consueto impastando velocemente tutti gli ingredienti, dividetela in 2 parti, avvolgetela con la pellicola e mettetela in frigo per circa 30 minuti (ricordatevi di congelare la parte che non userete). Stendete col matterello la pastry (to help you with this operation, two sheets of parchment paper) lined a tart mold about 30 cm in diameter, just prick the bottom with a fork and place the pan in refrigerator for at least 15 minutes. Before baking, place in a pastry shell with parchment paper and on Lie down an 'another empty tin that has a diameter a little smaller, so that it leaves in shape and weight of the shell during cooking. It bakes for about 10 minutes at 180 ° -200 °, then remove the pan empty, the wax paper and let it cook for at least another 5 -6 minutes.
For the cream, it should melt the chocolate in a double boiler and heat the cream with the milk, bring to boil. It keeps the chocolate from heat and pour over the hot liquid gradually, stirring with a whisk in hand, taking care not to incorporate air into the mixture. Lastly, add the eggs, one at a time, always working with the whip the cream (do not worry if you appear "lumpy", may depend on the temperature of the chocolate, stirring constantly but will settle everything). Then put the pan with the nuts on a baking sheet, fill it with chocolate sauce and bake at 110 ° -120 ° for about 45 minutes. When cooked, the cream should have the consistency of a pudding, let cool and set the cake for at least an hour.
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