{"id":13055,"date":"2018-03-27T17:21:05","date_gmt":"2018-03-27T15:21:05","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=13055"},"modified":"2018-03-27T17:21:05","modified_gmt":"2018-03-27T15:21:05","slug":"torta-de-la-selva-negra","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/torta-de-la-selva-negra\/","title":{"rendered":"Torta de la selva negra"},"content":{"rendered":"<p><strong>Ingredientes para el genoise de chocolate:<\/strong><\/p>\n<ul>\n<li>6 huevos<\/li>\n<li>180 g de az\u00facar<\/li>\n<li>140 g de harina 0000<\/li>\n<li>40 g de cacao amargo<\/li>\n<li>50 g de manteca<\/li>\n<\/ul>\n<p><strong>Ingredientes para el relleno 1:<\/strong><\/p>\n<ul>\n<li>200 g de guindas o cerezas al natural sin carozos<\/li>\n<li>100 cc de alm\u00edbar de las guindas<\/li>\n<li>50 cc de kirsch<\/li>\n<li>1 cucharada de almid\u00f3n de ma\u00edz<\/li>\n<li>360 g de crema de leche<\/li>\n<li>40 g de az\u00facar<\/li>\n<\/ul>\n<p><strong>Ingredientes para el relleno 2:<\/strong><\/p>\n<ul>\n<li>500 g de crema de leche<\/li>\n<li>200 g de chocolate semiamargo<\/li>\n<\/ul>\n<p><strong>Armado:<\/strong><\/p>\n<ul>\n<li>Alm\u00edbar al kirsch<\/li>\n<li>Virutas de chocolate<\/li>\n<li>Guindas o cerezas para decorar<\/li>\n<li>40 g de az\u00facar<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3n para el genoise de chocolate:<\/strong><\/p>\n<p>Batir los huevos con el az\u00facar sobre bano Maria hasta entibiar, a unos 45\u00b0C aproximadamente.Retirar del calor y batir hasta llegar a punto letra. Agregar la harina tamizada con el cacao con movimientos envolventes con esp\u00e1tula de goma. Finalmente anadir la manteca derretida. Volcar la masa en tres moldes de 22 cm empapelados y enmantecados. Hornear a 180\u00b0C durante 15 a 18 minutos.<\/p>\n<p><strong>Preparaci\u00f3n del relleno 1:<\/strong><\/p>\n<p>Colocar el alm\u00edbar con el kirsch y el almid\u00f3n en una cacerola y cocinar hasta espesar, luego un minuto m\u00e1s. Incorporar r\u00e1pidamente las guindas y dejar enfriar. Batir la crema fr\u00eda con el az\u00facar hasta lograr una crema tipo Chantilly.<\/p>\n<p><strong>Preparaci\u00f3n del relleno 2:<\/strong><\/p>\n<p>Fundir el chocolate con 100 g de crema caliente. Entibiar y agregar el resto de la crema batida a medio punto.<\/p>\n<p><strong>Preparaci\u00f3n del armado:<\/strong><\/p>\n<p>Colocar en la base un genoise y cubrir con la crema chantilly y la compota de guindas fr\u00eda. Poner otro genoise y cubrir con el relleno de chocolate. Enfriar. Cubrir las paredes y la superficie con crema. Decorar con las virutas de chocolate u las guindas o las cerezas.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para el genoise de chocolate: 6 huevos 180 g de az\u00facar 140 g de harina 0000 40 g de cacao amargo 50 g de manteca Ingredientes para el relleno 1: 200 g de guindas o cerezas al natural sin carozos 100 cc de alm\u00edbar de las guindas 50 cc de kirsch 1 cucharada de&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/torta-de-la-selva-negra\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":13056,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[6811,4972,2904,6812,4969,6810,6817],"class_list":["post-13055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-con-el-genoise-de-chocolate","tag-recetas-con-el-licor","tag-recetas-con-la-fruta","tag-recetas-con-las-rellenos","tag-recetas-de-tortas","tag-torta-de-la-selva-negra","tag-virutas-de-chocolate"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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