INGREDIENTS
- – Unsalted Butter/Butter 200 g.
- – Frequent white sugar 120 g.
- – Yolks 2 models.
- – Vanilla essence 1 cdita.
- – Flour 0000 340 g (or essentially the most refined and with out leavening agent that yow will discover).
- – Bitter cacao 40 g.
- Stuffed:
- – Cream cheese 600 g.
- – Dulce de leche 400 g.
- -Zest of 1 orange.
- – Unflavored gelatin 10 g.
- – Water to hydrate the gelatica 50 cc.
- Further:
- – Espresso (teaches methods to make with a filter)
- – Chocolate.
- – Espresso Liqueur.
A spectacular CHOCOTORTA comes out with all of the elements in order that it has a mega taste
PROCEDURE:
1. Preheat the oven to 170°C.
2. Put together a plate with a silicone plate, parchment paper or greased and floured.
3. Place the butter and white sugar in a bowl.
4. Beat till creamy.
5. Add the yolks one by one, beating after every addition.
6. Add the vanilla essence. To combine.
7. Sift the flour and cocoa and add to the preparation. Combine nicely.
8. Stretch the dough with a rolling pin between two items of plastic wrap, parchment paper or silicone sheets. Stretch till you receive a dough of three mm.
9. Place the dough on a plate and place it within the fridge for 1 hour.
10. Earlier than reducing the dough, take it out of the fridge to chill it a bit of.
11. Minimize the dough with a cutter or knife to an approximate measurement of 6×3 cm.
12. Place the cookies on the plate.
13. Bake for 8 minutes or till your fingerprint is not seen once you contact them together with your finger.
14. Retailer the cookies in an hermetic container.
Stuffed:
1. In a bowl, combine the cream cheese with the dulce de leche and the orange zest.
2. Hydrate the gelatin, equalize the densities and blend every little thing.
Armed:
1. Soak the cookies with the espresso, place them within the mildew making a layer of cookies, then add the filling and so forth till the mildew is full, being the final layer of filling.
