%20--%3e%3csvg%20version='1.1'%20id='Layer_1'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20x='0px'%20y='0px'%20viewBox='0%200%20100.6%2073.7'%20style='enable-background:new%200%200%20100.6%2073.7;'%20xml:space='preserve'%3e%3cstyle%20type='text/css'%3e%20.st0{fill:%23AF001E;}%20.st1{fill:%23FFFFFF;}%20%3c/style%3e%3cg%3e%3crect%20class='st0'%20width='100.6'%20height='73.7'/%3e%3cpath%20class='st1'%20d='M25.2,36.3l-0.5,2.3c-0.2,0.7-0.2,1-0.2,1.2c0,0.5,0.2,1,0.5,1.6L31.5,53c0.5,0.9,1,1.3,2.3,1.3h5.9%20c0.8,0,1.7-0.5,0.8-1.8l-7.9-13.1c2.7-1.7,5.6-4.1,5.6-9.3c0-6.8-3.8-10.6-12.2-10.6H13.9c-1.1,0-1.4,0.4-1.4,1.5v32%20c0,1.1,0.3,1.5,1.4,1.5h5c1.1,0,1.4-0.4,1.4-1.5V26h5.2c3.3,0,4.8,1.2,4.8,4.2c0,2.8-1.2,3.6-2.5,4.2C26.3,35,25.7,34.3,25.2,36.3z%20'/%3e%3cpath%20class='st1'%20d='M45.9,48.8L45.3,53c-0.1,0.8,0.3,1.1,1,1.2c1.6,0.2,5.5,0.5,9.4,0.5c8.6,0,14.9-2.8,14.9-10.9%20c0-4.7-2.1-8.3-9.2-10.1l-4-1c-2.7-0.7-4-1.6-4-3.6c0-2.8,2.6-3.4,5.1-3.4c3.4,0,6.8,0.3,8.1,0.4c1.4,0.1,1.8-0.1,2-1.2l0.7-4.1%20c0.1-0.8-0.3-1.1-1-1.2c-1.6-0.2-5-0.5-9.4-0.5c-9,0-13.3,3.9-13.3,10.1c0,5.6,3,8.9,8.3,10.3l4,1c3.3,0.9,4.7,1.8,4.7,3.9%20c0,3-2.1,3.6-7.1,3.6c-2.3,0-6.2-0.3-7.6-0.4C46.5,47.4,46.1,47.6,45.9,48.8z'/%3e%3cpath%20class='st1'%20d='M79.4,52.9c0,1.1,0.3,1.5,1.4,1.5h5c1.1,0,1.4-0.4,1.4-1.5v-32c0-1.1-0.3-1.5-1.4-1.5h-5%20c-1.1,0-1.4,0.4-1.4,1.5V52.9z'/%3e%3c/g%3e%3c/svg%3e)
Di: Simone Bianchi
Per la preparazione della base al cioccolato: ammorbidire a temperatura ambiente 200 g di burro e con l’ausilio di una frusta elettrica, lavorarlo per 4 minuti unitamente a 200 g di zucchero. Nel frattempo sciogliere a bagnomaria 200 g di cioccolato fondente al 70%, unirlo al burro e allo zucchero e continuare a lavorare l’impasto. Separare da 6 uova i tuorli dagli albumi e unire singolarmente i tuorli all’impasto. Montare a neve ferma i 6 albumi, incorporandoli delicatamente al composto. Ungere con 10 g di burro ed infarinare una tortiera apribile. Dividere il composto in due parti ed in uno di questi sbriciolare 3 savoiardi, utilizzandolo per ricoprire il fondo della tortiera. Preriscaldare il forno a 170°. Cuocere la torta per 30 minuti. Per la preparazione delle foglie di cioccolato: in 2 ciotole sciogliere separatamente a bagnomaria 50 g di cioccolato bianco e 50 g di cioccolato fondente. Intingere ogni singola foglia a piacere nella fonduta di cioccolato, immergendola da un solo lato. Riporre in frigorifero a solidificare sia le foglie di cioccolato bianco sia quelle di cioccolato fondente Per la preparazione della torta: togliere la torta dal forno e lasciarla raffreddare. Sulla base al cioccolato versare l’altra metà dell’impasto, coprire il tutto con pellicola trasparente e riporre in frigorifero per 48 ore. Trascorso il tempo sformare la torta, decorarla con le foglie al cioccolato e servirla con del buon vino moscato.
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