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Torta de chocolate rellena de fruta (tecnica)

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En realidad esta torta es para mostrarle una nueva tecnica de rellenado de torta. Aparte tambien decoraremos una torta en un santiamen, sin tener que saber nada de nada.

Esta vez hice esta rica torta alemana con peras, pero puede ser con compota de manzanas, duraznos o melocotones en almibar, o con la fruta que mas les guste, con mousse, etc.

Pueden utilizar la mezcla prelista que ya viene en cajas o bolsas tambien para hacer la torta base.


Estos son los ingredientes, yo hice la mitad de la receta

* 230 g de harina
* 35 g de cacao
* 3 cucharaditas de polvo de hornear
* 160 g de azúcar glas
* 5 huevos
* 185 g de mantequilla
* 240 g de yogur natural
* 1 lata (s) de las peras (480 g)
* 40 g de maizena
* 250 ml de jugo de fruta
* 30 g de azúcar
* 2 cl de brandy de pera
* 900 g de nata

tambien estabilizador de nata, pero como no tenia, utilice gelatina sin sabor

Tampoco tenia azucar impalpable o glas, así que procese azucar comun hasta que me quedo un polvo muy volatil





agrego los demas ingredientes secos y mezclo




luego la mantequilla derretida y el yofur, y la esencia de vainilla 1 cdita. Mezclo




por ultimo añado los huevos para completar la preparacion. Bato hasta que todo este bien unido




lo coloco en un molde bien enmantecado y enharinado




cocino a 170º por 40 minutos




Ahora viene la parte interesante, con un cuchillo cortamos alrededor de la torta, dejando un espesor y sin llegar hasta el fondo de la torta




Luego clavo un cuchillo bien derechito a 1 cm de la base de la torta







y lo hago girar, para cortar por dentro, pero manteniendolo siempre en el mismo agujero




saco el cuchillo, lo doy vuelta para que el filo este del otro lado y repito la operacion para el otro lado



Repito esto de los agujeros en 3 lugares mas de la torta , de modo que, si nos imaginamos un reloj esten a cuartos horarios.




Una vez completados los cuatro cortes, procedemos a retirar la mini torta del centro. Esta mini torta, la podemos utilizar tambien como un segundo piso de una torta, pero hoy la vamos a utilizar de forma diferente, asi que la reservamos.






escurrimos y cortamos la fruta en cubos



y la colocamos en el hueco de la torta





por otro lado, mezclamos el jugo de la lata con el brandy o licor y 4 cdas de azucar




diluimos la maizena en un poco de agua fria




se la incorporamos


y llevamos a hervor hasta que espese




sacamos del fuego, y le agrego 1/2 sobre de gelatina sin sabor en forma de lluvia, revolviendo energicamente para que no se formen grumos. Si no te animas a hacerlo así, te recomiendo que primero la hidrates en un poco de agua fria y la agregues



nos queda este jarabe espeso



Aun apenas tibio, ponemos la mitad sobre las peras, para que hagan de agluinante



llevamos a enfriar




mientras, batimos la crema con 9 cdas de azucar y esencia de vanilla




cuando tomo punto le incorporamos el preparado de maizena con gelatina, mas o menos unas 6 cdas. Esto lo hice para que la nata tome cuerpo, si tienes estabilizador de nata, agregale 9 cditas, en vez de la gelatina.




Ahora vamos con el centro que quitamos

Desmenuzamos la mitad, hasta convertirlo en migas



sobre las peras ponemos abundante crema




y formamos como una cupula



ahora le colocamos las migas que hicimos antes





y espolvoreamos con cacao amargo



decoramos a gusto.

NOTA: este liquido que nos sobro con gelatina, es un excelente abrillantador de frutas, por lo que pasamos las frutas por este liquido y nos quedan espectaculares, igualmente para abrillantar tartas de frutas.






Esta y mas recetas dulces en mi blog http://decoraciondemabel.blogspot.com

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15 comentarios

  1. Se ve muy rica! Me recuerda a la torta de frutas de mi abuela...
    Gracias por tu receta Ile
    Cariños

    ResponderEliminar
  2. esta super, pero tengo una duda: ¿que es la nata y donde la puedo conseguir?
    gracias de antemano!!!!

    ResponderEliminar
  3. Hola anonimo

    La nata es la crema de leche. Es la que se usa para batir y hacer la crema chantilly.

    Gracias por la consulta!

    ResponderEliminar
  4. Felicidades, que receta, absolutamente deliciosa. Acabo de descubrirte y ha sido de lo mejor, solo tengo una duda. como hago para que la crema blanca no se caiga de la torta sera el tipo de molde?, de todas maneras quedo muy rica.
    Abrazos y gracias de antemano.

    ResponderEliminar
  5. Hola Anónimo

    Seguramente le faltó un poco mas de batido a la crema. Se venden unos estabilizadores de nata tambien con este fin, y otra posibilidad es agregar una cucharadita de gelatina sin sabor hidratada en 5 cdas de agua fría, y disuelta a bañomaría. Se lo agregas a la crema y te da mas consistencia

    Muchas gracias por comentar!!!

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  6. Gracias por el consejo creo q la proxima le pondre el estabilizador de natas. Ahora hare tu receta de torta de manzana y te negro jajaja creo me has animado bastante, un gran abrazo.
    Gracias

    ResponderEliminar
  7. HOLAS
    BENDICIONES,
    SE VE RICQUISIMA LA TORTA DE CHOCOLATE, ME PREGUNTO SI EN VES DE LA CREMA DE LECHE SE PUEDE SUSTITUIR POR MERENGUE ITALIANO
    GRACIAS

    ResponderEliminar
  8. Hola Anonimo!

    Claro!!! solo es la muestra de la técnica de como hacerlo, puedes rellenarlo con lo que mas te guste y utilizar el merengue o cualquier cobertura que se te ocurra. Muy buena tu idea.

    Muchas gracias por escribir!!

    ResponderEliminar
  9. la creme o nata es crema entera o la nata de la leche cundo hierve o puede ser media crema de la que enden en el super? gracias tus recetas son buenismas

    ResponderEliminar
  10. Hola Anonimo!

    En España se dice nata a lo que en Argentina, por ejemplo, se llama a la crema de leche, la que usas para batir, y se compra en potes.

    Gracias por lo que nos dices!!! Aqui estamos para lo que necesites.

    ResponderEliminar
  11. La hice por mi cumpleaños y volveré a hacerla para Nochebuena. Estaba buenísima

    ResponderEliminar
  12. uy y con frutos rojos debe quedar buenisma!! otra opcion es rellenarla con una crema de menta, que es crema chantilly con 2 cucharadas de licor de menta, el chocolate queda muy bueno c la menta( para los amantes de la menta).

    ResponderEliminar
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