{"id":26630,"date":"2014-05-13T08:51:29","date_gmt":"2014-05-13T08:51:29","guid":{"rendered":"https:\/\/www.senoriosderelleu.com\/chocolate-cake\/"},"modified":"2021-02-22T17:31:46","modified_gmt":"2021-02-22T17:31:46","slug":"chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.senoriosderelleu.com\/fr\/chocolate-cake\/","title":{"rendered":"Chocolate Cake"},"content":{"rendered":"

Ingredientes para la ganache:<\/strong><\/p>\n

\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0250 gr. \u00a0\u00a0\u00a0Chocolate (a trocitos).
\n200 ml. \u00a0\u00a0\u00a0Nata de avena.
\n75 ml. \u00a0\u00a0\u00a0Ron dulce Amazona.<\/p>\n

Ingredientes para el bizcocho:<\/strong><\/p>\n

\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0450 gr. \u00a0\u00a0\u00a0Chocolate (a trocitos).
\n125 ml. \u00a0\u00a0 Ron dulce Amazona.
\n4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Huevos grandes (separar las yemas de las claras).
\n125 gr. \u00a0\u00a0\u00a0AOVE Se\u00f1or\u00edos\u00a0de Relleu Delicate Coupage<\/a><\/b>
\n80 gr. \u00a0\u00a0\u00a0Harina de espelta blanca tamizada.
\n75 gr. \u00a0\u00a0\u00a0Az\u00facar.<\/p>\n

Coco rallado y fresas para decorar (opcional).<\/p>\n

\n

Chocolate.- Si tuviera que contar una historia relaciona con el chocolate no podr\u00eda; no tengo ninguna. En cambio si tuviera que contar la relaci\u00f3n que tiene el chocolate con mi vida podr\u00eda hacerlo. La primera sonrisa que se nos dibuja en la cara suele ser despu\u00e9s de tomar un cacao, la marca que nos deja en la cara siempre ha sido divertida, m\u00e1s marcada si es chocolate a la taza. Y esas meriendas con pan y chocolate?, unas veces nos com\u00edamos primero el pan para terminar con el chocolate al final y otras era al rev\u00e9s pues nos gustaba empezar por lo mejor de la merienda (aunque a mi me gustaba m\u00e1s comerme el pan y despu\u00e9s el chocolate).<\/p>\n

Mis primeros bombones fueron los que ven\u00edan con el “Rosari” que me regalaba mi madrina. Y el chocolate con ensaimadas que cada domingo desayunaba en casa. Mi polo o paleta preferido era el de chocolate. Y mi tarta de cumplea\u00f1os; tambi\u00e9n. Y est\u00e1 muy bien regalar flores, pero yo prefiero que me regalen chocolate. As\u00ed que s\u00ed, detr\u00e1s de estos rituales, historias o vivencias se esconde siempre una gran sonrisa si hay chocolate de por medio. Por eso y porqu\u00e9 llegaste al tercer aniversario, mi #cocinaunasonrisa es de chocolate.<\/p>\n

Le di muchas vueltas antes de llegar a ello, no creas que ha sido f\u00e1cil, pens\u00e9 en algo dulce, despu\u00e9s salado para terminar con dulce otra vez. Y en el proceso sonre\u00ed mucho, pues cada receta iba acompa\u00f1ada de una historia que me hac\u00eda sonre\u00edr (una historia con el patchouli y mi abuela, o la historia de la “ca\u00f1a 69” en vez del licor ca\u00f1a 65 y la cara de alucine de mi padre, o c\u00f3mo hablando con mi madre entendi\u00f3 “el palau d’es porcs” en vez de “el palau d’esports”) ya ves!, sonre\u00edr s\u00ed he sonre\u00eddo.<\/p>\n

Pero adem\u00e1s, esta receta va acompa\u00f1ada de un nota de sabor muy mallorquina (que s\u00e9 que eso te hace sonre\u00edr). Todos los mallorquines conocemos el\u00a0ron dulce Amazona<\/em>, aunque a todos nos de por llamarlo Amazonas (y no s\u00e9 por qu\u00e9), qui\u00e9n no conoce a alguien que haya tomado un carajillo con ese ron?, pues yo lo uso en la cocina y te puedo asegurar que si lo usas en la ganache de chocolate est\u00e1s perdido. Es adem\u00e1s un bizcocho con poca harina y eso le da ligereza, pero tienes que dejar que se enfr\u00ede en el horno, pues si lo sacamos probablemente menguar\u00e1, aunque est\u00e1 igual muy rico.<\/p>\n

Proceso de Elaboraci\u00f3n<\/p>\n

Para la ganache<\/strong>, derretimos todos los ingredientes en un cazo, a fuego lento y con cuidado de no quemarlo, retiramos del fuego y reservamos.<\/p>\n

Para el bizcocho,<\/strong> precalentamos el horno a 180\u00ba C.
\nDerretimos en un cazo el chocolate con el ron, con cuidado de no quemarlo y mientras lo dejamos enfriar, batimos las claras a punto de nieve, a\u00f1adi\u00e9ndole al final el az\u00facar.
\nEn otro cuenco, batimos las yemas, el Aceite de Oliva V\u00edrgen Extra Se\u00f1or\u00edos de Relleu<\/strong> y la harina. Una vez mezclado le a\u00f1adimos, y sin dejar de remover, el chocolate derretido.
\nFinalmente mezclamos las claras con el preparado anterior asegur\u00e1ndonos que se mezcle bien.
\nPreparamos un molde con spray antiadherente y vertemos dentro la masa.
\nHorneamos durante 25 minutos. Dejamos enfriar en el horno y despu\u00e9s lo desmoldamos y pasamos encima de la rejilla para que se enfr\u00ede totalmente.
\nUna vez fr\u00edo lo cubrimos con la ganache.
\nLo decoramos con coco y fresas, o a nuestro gusto.<\/p>\n

\"\"<\/p>\n

Feliz tercer aniversario, Manu Catman! que las sonrisas sigan m\u00e1s all\u00e1 de las recetas y que los buenos momentos compartidos nos hagan sonre\u00edr siempre que nos acordemos de ellos. Qu\u00e9 seas muy feliz!<\/p>\n

Platos elaborados por:<\/strong> Caty de http:\/\/circusday.blogspot.com.es<\/a><\/strong><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredientes para la ganache: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0250 gr. \u00a0\u00a0\u00a0Chocolate (a trocitos). 200 ml. \u00a0\u00a0\u00a0Nata de avena. 75 ml. \u00a0\u00a0\u00a0Ron dulce Amazona. Ingredientes para el bizcocho: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0450 gr. \u00a0\u00a0\u00a0Chocolate (a trocitos). 125 ml. \u00a0\u00a0 Ron dulce Amazona. 4 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Huevos grandes (separar las yemas de las claras). 125 gr….<\/p>\n","protected":false},"author":1,"featured_media":26763,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1037,1036],"tags":[1385,1138],"class_list":["post-26630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-coupage-delicat","category-recettes-fr","tag-chocolate-cake-fr","tag-delicate-coupage-fr"],"yoast_head":"\nChocolate Cake - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet<\/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.senoriosderelleu.com\/fr\/chocolate-cake\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Chocolate Cake - Se\u00f1orios de Relleu | Aceite de Oliva Virgen Extra Gourmet\" \/>\n<meta name=\"twitter:description\" content=\"Ingredientes para la ganache: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0250 gr. \u00a0\u00a0\u00a0Chocolate (a trocitos). 200 ml. \u00a0\u00a0\u00a0Nata de avena. 75 ml. \u00a0\u00a0\u00a0Ron dulce Amazona. 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