[kc_row use_container=”yes” _id=”935784″][kc_column width=”12/12″ video_mute=”no” _id=”789733″][kc_divider style=”3″ _id=”938914″ line_text=”Una torta con glassa al cioccolato e granella di nocciole….” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”374717″][kc_column width=”15.92%” _id=”977279″][kc_box_alert title=”NDAgbWlu” icon=”et-clock” _id=”680345″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”5135″][kc_box_alert title=”ZmFjaWxl” icon=”fa-hand-pointer-o” _id=”36522″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”281520″][kc_box_alert title=”RG9zaSBwZXIgMTAgcGVyc29uZQ==” icon=”et-profile-male” _id=”47930″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”699660″][kc_spacing height=”6px” _id=”680860″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”515131″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”667160″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”994339″][kc_spacing height=”10px” _id=”480973″][kc_single_image image_size=”400×200″ _id=”551111″ image_source=”media_library” image=”1800″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”962353″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”931343″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
150 g di cioccolato al latte o fondente
3 uova
110 g di zucchero
70 g di farina
1/2 bustina di lievito per dolci
85 g di burro
55 g di nocciole in polvere
Per la copertura:
150 g di cioccolato al latte o fondente
100 g di zucchero a velo
20 g di burro
Per decorare :
100 g di granella di nocciole tostate
[/kc_column_text][kc_single_image image_size=”__empty__” _id=”323287″ image_source=”media_library” image=”860″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`left`,`width|img`:`120px`}}}}” caption=”di Giusy Pietrangeli” on_click_action=”open_custom_link” custom_link=”http://blog.iltimo.it/lo-staff/||”][/kc_column][kc_column width=”60.49%” _id=”245118″][kc_divider style=”3″ _id=”552195″ line_text=”PREPARAZIONE” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”880205″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Sciogliere il cioccolato nel forno a microonde o a bagnomaria.
In una ciotola sbattete le uova e lo zucchero. Aggiungere la farina e il lievito setacciati. Aggiungere il burro sciolto e le nocciole in polvere, mescolare bene.
Aggiungere il cioccolato e mescolare.
Versare il composto in una tortiera imburrata e infarinata.
Cuocere a 180° per 30 minuti.
Nel frattempo prepariamo la copertura:
sciogliere il cioccolato a bagnomaria aggiungere lo zucchero a velo e il burro ammorbidito togliendo il cioccolato dal fuoco.
Sformare la torta, cospargerla con la copertura al cioccolato e sopra le nocciole.
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[/kc_column_text][/kc_column][/kc_row][kc_row use_container=”yes” _id=”130685″ cols_gap=”{`kc-css`:{}}” force=”__empty__”][kc_column width=”12/12″ video_mute=”no” _id=”279918″][/kc_column][/kc_row][kc_row _id=”129975″][kc_column width=”12/12″ video_mute=”no” _id=”752462″][/kc_column][kc_column _id=”26756″][kc_divider style=”3″ _id=”716482″ line_text=”LE VARIANTI DEL TIMO” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”254314″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
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