{"id":3441,"date":"2013-01-30T10:13:00","date_gmt":"2013-01-30T10:13:00","guid":{"rendered":"https:\/\/lacasalforno.com\/?p=3441"},"modified":"2022-12-12T09:39:02","modified_gmt":"2022-12-12T09:39:02","slug":"tarta-de-chocolate-para-nochevieja-chocolate-cake-for-new-years-eve","status":"publish","type":"post","link":"https:\/\/lacasalforno.com\/?p=3441","title":{"rendered":"Tarta de Chocolate para Nochevieja \/ Chocolate cake for New Year\u00b4s Eve"},"content":{"rendered":"

(English version below)<\/b><\/i><\/div>\n
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Hola a tod@s!<\/div>\n<\/div>\n
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Hoy seguimos con la ‘serie’ de postres para la \u00e9poca de Navidad. Una tarta de chocolate sencilla, elegante y perfecta como guinda a la cena de Nochevieja.<\/div>\n<\/div>\n
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Hmmm. hmmm..hmmm, ojo! querr\u00e9is repetir!!! \ud83d\ude42<\/p>\n
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Empezamos!<\/div>\n
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Ingredientes para el bizcocho:<\/span><\/div>\n
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175 g de mantequilla a temperatura ambiente<\/div>\n
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175 g de az\u00facar<\/div>\n
175 g de harina<\/div>\n
3 huevos<\/div>\n
3 cucharadas de caramelo l\u00edquido<\/div>\n
40 g de almedras molidas<\/div>\n
1\/2 sobre de levadura en polvo<\/div>\n
40 g de cacao<\/div>\n
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1 pizca de sal<\/p>\n
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Ingredientes para la cobertura y el relleno:<\/span><\/div>\n
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225 g de chocolate puro<\/div>\n
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225 g de mantequilla<\/div>\n
55 g de az\u00facar moreno<\/div>\n
5 cucharadas de leche condensada<\/div>\n
1\/2 cucharadita de az\u00facar avainillado<\/div>\n
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1\u00ba) El primer paso es mezclar todos los ingredientes para la cobertura en un cazo y lo ponemos a fuego lento, mezclando bien, hasta que todo se haya derretido.<\/div>\n
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A continuaci\u00f3n vertemos la mezcla en otro recipiente y dejamos que se enfr\u00ede. Tapar y meter en la nevera por 1 hora.<\/p>\n
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2\u00ba) Precalentamos el horno a 180\u00ba C y forramos el molde (el m\u00edo es de 22 cm ) con papel de horno.<\/div>\n
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3\u00ba) Para la mezcla del bizcocho, primero batimos la mantequilla y el az\u00facar; una vez que est\u00e9n bien integrados, a\u00f1adimos poco a poco los huevos batidos, despu\u00e9s el caramelo liquido y la almendra molida.<\/div>\n
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4\u00ba) En un bol a parte, tamizamos la harina, el cacao y la pizca de sal y las a\u00f1adimos a la mezcla anterior. Si la mezcla est\u00e1 demasiado espesa podemos a\u00f1adir un poco de agua.<\/div>\n
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5\u00ba) Ponemos la mezcla en el molde y dejamos en el horno a 180 \u00baC durante aproximadamente 35 minutos.<\/div>\n
Despu\u00e9s sacamos el molde del horno y dejamos enfriar el bizcocho durante 5 minutos. A continuaci\u00f3n, retiramos el molde y dejar que se enfr\u00ede del todo.<\/div>\n
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En este caso yo he hecho dos bizcochos ya que quer\u00eda un pastel alto (pod\u00e9\u00eds repartir la masa en dos moldes o hacer otra mezcla para otro bizcocho con los mismos ingredientes)<\/p>\n
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6\u00ba) Por \u00faltimo rellenamos el bizcocho con el relleno de chocolate (lo cort\u00e1is a la mitad si s\u00f3lo hab\u00e9is horneado un bizcocho o si ten\u00e9is dos, pon\u00e9is uno encima del otro despu\u00e9s de haberlo rellenado).<\/div>\n
Tambi\u00e9n usamos el relleno para cubrir el resto de la tarta. Al final, a modo de decoraci\u00f3n, yo he puesto por los laterales dados de almendra, creo que queda un resultado muy elegante, acorde con la Nochevieja.
\nPara acompa\u00f1ar el pastel, he hecho un vino caliente especiado casero, muy t\u00edpico de Alemania y de los pa\u00edses del norte de Europa que se toma durante el peri\u00f3do de Adviento; una buena manera de combatir el fr\u00edo.<\/div>\n
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El vino caliente especiado es una buena opci\u00f3n para acompa\u00f1ar un trozo de tarta<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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Ya est\u00e1! no me dig\u00e1is que no es una receta sencilla, adem\u00e1s pod\u00e9is usar vuestra imaginaci\u00f3n a la hora de decorar.<\/p>\n
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Espero que teng\u00e1is una buena semana y disfrut\u00e9is todos los d\u00edas \ud83d\ude42<\/div>\n
Hasta pronto,<\/div>\n
Bea.<\/div>\n
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English version here:<\/span><\/span><\/b><\/div>\n
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Hi everyone!<\/div>\n
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I would like to continue with the ‘Christmas time dessert\u00b4s series’. A good chocolate cake, simple, elegant and perfect to finish the New Year\u00b4s Eve dinner and start de New Year\u00b4s celebration.<\/p>\n<\/div>\n
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Hmmm…hmmm… hmmm! careful! you will want more than one piece!! \ud83d\ude09<\/p>\n
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Let\u00b4s start!<\/div>\n
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Ingredients for the cake:<\/span>
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175 g of butter (room temp.)<\/span><\/div>\n
175 g of sugar<\/span><\/div>\n
175 g of flour<\/span><\/div>\n
3 tablespoons of liquid caramel<\/span><\/div>\n
40 g of ground almonds<\/span><\/div>\n
2 teaspoons and half of baking powder<\/span><\/div>\n
40 g of cocoa<\/span><\/div>\n
1 pinch of salt<\/span><\/div>\n

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Ingredients for the filling:<\/span><\/span><\/div>\n

\n<\/span>225 g pure chocolate<\/span><\/div>\n
225 g of butter<\/span><\/div>\n
55 g of brown sugar<\/span><\/div>\n
5 tablespoons of condensed milk<\/span><\/div>\n
1\/2 teaspoon of vanilla sugar<\/span><\/div>\n
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1\u00ba) First we mix all the ingredients for the filling in a pan; low heat until everything is well melted.<\/div>\n
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Then, pour the mixture into another bowl and let cool down, cover and place in the refrigerator during 1 hour.<\/p>\n
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2\u00ba) Preheat the oven at 180 \u00baC and cover the mold with baking paper.<\/div>\n
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3\u00ba) For the cake mixture, first we mix the butter and sugar, once they are well integrated, gradually add the beaten eggs, then the liquid caramel and the ground almonds.<\/div>\n
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4\u00ba) In a separate bowl, sift the flour, cocoa and pinch of salt and add to the previous mixture.<\/div>\n
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5\u00ba) Put the mixture into the mold and leave in the oven at 180\u00ba C for about 35 minutes. Then, take the cake out from the oven and let cool down for 5 minutes. Then, remove the mold and let cool down completely.<\/div>\n
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In this case I\u00b4ve made two cakes, you can divide the dough in two or make another separate cake with same ingredients and measures, so the cake will be taller (that is what I wanted).<\/p>\n
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6\u00ba) Finally we fill the cake with the chocolate (which you will cut thorugh the middle if you have made just one cake. If you have made two cakes, put one on top of the other after filled).<\/div>\n
We also use the filling to cover the rest of the cake.<\/div>\n
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For the decoration, I used almond cubes, I think it looks pretty elegant, just ready to enjoy during New Years\u00b4s Eve.
\nWe need something to drink with the cake!! I made mulled wine or Gluhwein, <\/b>a traditional drink from Germany and northern countries of Europe, especially around Christmas.<\/p>\n
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Mulled wine it\u00b4s a nice option to drink while enjoying the cake<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
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That\u00b4s it! I think it is a simple recipe and you can also use your imagination when you are decorating it.<\/div>\n
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I hope you try it at home; and really really hope you have a veeery nice week ahead and enjoy every day \ud83d\ude42<\/div>\n
Cheers!<\/div>\n
Bea.<\/div>\n
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(English version below) Hola a tod@s! Hoy seguimos con la ‘serie’ de postres para la \u00e9poca de Navidad. Una tarta de chocolate sencilla, elegante y perfecta como guinda a la cena de Nochevieja. Hmmm. hmmm..hmmm, ojo! querr\u00e9is repetir!!! \ud83d\ude42 Empezamos! Ingredientes para el bizcocho: 175 g de mantequilla a temperatura ambiente 175 g […]<\/p>\n","protected":false},"author":1,"featured_media":71,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3441"}],"version-history":[{"count":2,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3441\/revisions"}],"predecessor-version":[{"id":5162,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3441\/revisions\/5162"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/media\/71"}],"wp:attachment":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}