{"id":4401,"date":"2018-11-25T15:12:44","date_gmt":"2018-11-25T13:12:44","guid":{"rendered":"http:\/\/www.pasticciando.it\/?p=4401"},"modified":"2018-11-25T16:47:57","modified_gmt":"2018-11-25T14:47:57","slug":"chiffon-cake-al-cocco-e-cioccolato","status":"publish","type":"post","link":"https:\/\/www.pasticciando.it\/?p=4401","title":{"rendered":"Chiffon cake al Cocco e Cioccolato"},"content":{"rendered":"\n<p>Dopo il grande successo della mia primissima Chiffon cake al caff\u00e8 ecco un&#8217;altra strepitosa versione al cocco con copertura di ganache al cioccolato fondente. Che dire&#8230; cocco e cioccolato \u00e8 sempre stata un&#8217;accoppiata vincente e devo ammettere che questa ricetta personalizzata \u00e8 davvero super. Difatti non \u00e8 sempre facile trovare ricette ben calibrate in base alle uova e al tipo di stampo in possesso (dimensione). Pertanto mi sono messo a scrivere questa ricetta, dosando gli ingredienti in maniera tale da ottenere una chiffon cake degna del suo nome, una fluffosa bella alta e spugnosa.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredienti per uno stampo per Chiffon del diametro di 24 cm<br><\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>7 uova intere<\/li><li>200 gr di farina 00<\/li><li>60 gr di farina di cocco<\/li><li>150 gr di zucchero bianco semolato<\/li><li>100 gr di zucchero a velo vaniglinato<\/li><li>80 gr di fecola di patate<\/li><li>130 ml di olio di girasole<\/li><li>220 ml di acqua (oppure 150 ml di acqua e 70 ml di latte di cocco)<br><\/li><li>1 cucchiaino di estratto aroma vaniglia (liquido)<\/li><li>mezza bustina di lievito per dolci<\/li><li>8 gr di cremor tartaro (una bustina)<\/li><\/ul>\n\n\n\n<p><strong>Per la copertura:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gr di cioccolato fondente di buona qualit\u00e0<\/li><li>200 ml di panna da montare liquida<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Preparazione:<\/h4>\n\n\n\n<p>Per prima cosa bisogna separare i rossi dai bianchi.&nbsp;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"195\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_1.jpg\" alt=\"\" class=\"wp-image-4405\"\/><\/figure><\/div>\n\n\n\n<p>In una ciotola capiente versate la farina, la farina di cocco, il lievito, lo zucchero bianco e quello a velo e la fecola di patate. Mescolate.&nbsp;<\/p>\n\n\n\n<p>Ora versateci lolio di girasole ed amalgamate. Incorporate i tuorli uno alla volta. Aggiungeteci l&#8217;aroma alla vaniglia e mescolate.<\/p>\n\n\n\n<ul class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"189\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_2.jpg\" alt=\"\" data-id=\"4406\" data-link=\"http:\/\/www.pasticciando.it\/?attachment_id=4406\" class=\"wp-image-4406\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"196\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_3.jpg\" alt=\"\" data-id=\"4407\" data-link=\"http:\/\/www.pasticciando.it\/?attachment_id=4407\" class=\"wp-image-4407\"\/><\/figure><\/li><\/ul>\n\n\n\n<p>In una planetaria con il gancio frusta iniziate a montare gli albumi a velocit\u00e0 media per 20 secondi. Poi spegnete la macchina ed aggiungeteci il cremor tartaro e portate a velocit\u00e0 elevata fino ad ottenere una montatura a neve ben ferma. Potete fare la prova del beccuccio.<\/p>\n\n\n\n<p>Versate gli albumi montati poco per volta sul composto precedente e con la frusta a mano o con una spatola incorporatelo delicatamente con un movimento dal basso verso l&#8217;alto e ad &#8220;S&#8221; evitando di smontarlo troppo.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"196\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_4.jpg\" alt=\"\" class=\"wp-image-4408\"\/><\/figure><\/div>\n\n\n\n<p>Nel frattempo accendete il forno statico a 160\u00b0 C. Prendete lo stampo da Chiffon (regola fondamentale: NON IMBURRATELO NE INFARINATELO!!!). Versateci all&#8217;interno il composto, distribuendolo e livellandolo per bene.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"196\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_5.jpg\" alt=\"\" class=\"wp-image-4409\"\/><\/figure><\/div>\n\n\n\n<p>Infornate la Chiffon e cuocetela nel piano pi\u00f9 basso del forno per circa per circa 50 minuti o cmq fino a quando non sar\u00e0 cotto dentro (prova dello stecchino). Se durante gli ultimi minuti di cottura notate che la superficie della torta tende a bruciarsi potete posizionarci sopra un foglio di alluminio. Ad ogni modo non aprite assolutamente il forno durante i primi 35 minuti di cottura.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"199\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_6.jpg\" alt=\"\" class=\"wp-image-4410\"\/><\/figure><\/div>\n\n\n\n<p>Una volta cotta, togliete lo stampo dal forno e lasciatelo raffreddare capovolto per almeno 2-3 ore, meglio se tutta notte. Pu\u00f2 succedere che gi\u00e0 dopo mezz&#8217;ora la torta tende a staccarsi da sola. Se cos\u00ec fosse consiglio la rimozione dello stampo in maniera tale da farla asciugare per bene. Se poi qualche parte dovesse rimanere attaccata allo stampo potete aiutarvi con un coltello liscio.<\/p>\n\n\n\n<ul class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"177\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_7.jpg\" alt=\"\" data-id=\"4411\" data-link=\"http:\/\/www.pasticciando.it\/?attachment_id=4411\" class=\"wp-image-4411\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"196\" src=\"http:\/\/www.pasticciando.it\/wp-content\/uploads\/2018\/11\/Chiffon-al-cocco-e-cioccolato-by-Charles_8.jpg\" alt=\"\" data-id=\"4412\" data-link=\"http:\/\/www.pasticciando.it\/?attachment_id=4412\" class=\"wp-image-4412\"\/><\/figure><\/li><\/ul>\n\n\n\n<p>Preparate la copertura nonappena la chiffon cake si \u00e8 raffreddata.<br>In un padellino portate ad ebollizione la panna a fuoco medio e girandola di tanto in tanto. Appena iniziare a bollire va subito tolta dal fuoco e versata sul cioccolato fondente ridotto a pezzettini. Lasciate agire la panna calda sul cioccolato e dopo qualche minuto iniziate a mescolare la ganache con un cucchiaio o frustino.<br>Lasciate intiepidire la ganache dopodich\u00e8 mettetela in una sac a poche ed iniziate a versarla sulla Chiffon cake.<\/p>\n\n\n\n<figure class=\"wp-block-embed-instagram wp-block-embed is-type-rich is-provider-instagram\"><div class=\"wp-block-embed__wrapper\">\n<blockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https:\/\/www.instagram.com\/p\/Bqm2jZPhFnn\/?utm_source=ig_embed&amp;utm_medium=loading\" data-instgrm-version=\"12\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; min-width:326px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\"><div style=\"padding:16px;\"> <a href=\"https:\/\/www.instagram.com\/p\/Bqm2jZPhFnn\/?utm_source=ig_embed&amp;utm_medium=loading\" style=\" background:#FFFFFF; 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font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:550; line-height:18px;\"> View this post on Instagram<\/div><\/div><div style=\"padding: 12.5% 0;\"><\/div> <div style=\"display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;\"><div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);\"><\/div> <div style=\"background-color: #F4F4F4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;\"><\/div> <div style=\"background-color: #F4F4F4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);\"><\/div><\/div><div style=\"margin-left: 8px;\"> <div style=\" background-color: #F4F4F4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;\"><\/div> <div style=\" width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg)\"><\/div><\/div><div style=\"margin-left: auto;\"> <div style=\" width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);\"><\/div> <div style=\" background-color: #F4F4F4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);\"><\/div> <div style=\" width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);\"><\/div><\/div><\/div><\/a> <p style=\" margin:8px 0 0 0; padding:0 4px;\"> <a href=\"https:\/\/www.instagram.com\/p\/Bqm2jZPhFnn\/?utm_source=ig_embed&amp;utm_medium=loading\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">&#34;Chiffon cake al cocco e ganache al cioccolato fondente&#34; Per la ricetta consulta il sito www.pasticciando.it #chiffoncake #cake #cocco #coconut #coccoecioccolato #chocolate #cioccolato #chocolateganache<\/a><\/p> <p style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by <a href=\"https:\/\/www.instagram.com\/pasticciando.it\/?utm_source=ig_embed&amp;utm_medium=loading\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Pasticciando con Charles<\/a> (@pasticciando.it) on <time style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2018-11-25T14:45:47+00:00\">Nov 25, 2018 at 6:45am PST<\/time><\/p><\/div><\/blockquote><script async src=\"\/\/www.instagram.com\/embed.js\"><\/script>\n<\/div><\/figure>\n\n\n\n<p>Torta ultimata e&#8230; buon appetito! \ud83d\ude42<br><em>Charles<\/em><br><\/p>\n<div class=\"pvc_clear\"><\/div><p id=\"pvc_stats_4401\" class=\"pvc_stats all  \" data-element-id=\"4401\" style=\"\"><i class=\"pvc-stats-icon small\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/www.pasticciando.it\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=0 \/><\/p><div class=\"pvc_clear\"><\/div><div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-bottom-right\"><a href=\"https:\/\/www.pasticciando.it\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F4401&print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img decoding=\"async\" src=\"https:\/\/www.pasticciando.it\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"Visualizza PDF\" \/><\/a><a href=\"https:\/\/www.pasticciando.it\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F4401&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img decoding=\"async\" src=\"https:\/\/www.pasticciando.it\/wp-content\/plugins\/pdf-print\/images\/print.png\" alt=\"image_print\" title=\"Stampa contenuto\" \/><\/a><\/div>","protected":false},"excerpt":{"rendered":"<p>Dopo il grande successo della mia primissima Chiffon cake al caff\u00e8 ecco un&#8217;altra strepitosa versione al cocco con copertura di ganache al cioccolato fondente. Che dire&#8230; cocco e cioccolato \u00e8 sempre stata un&#8217;accoppiata vincente e devo ammettere che questa ricetta personalizzata \u00e8 davvero super. Difatti non \u00e8 sempre facile trovare ricette ben calibrate in base&nbsp;&hellip;<\/p>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_4401\" class=\"pvc_stats all  \" data-element-id=\"4401\" style=\"\"><i class=\"pvc-stats-icon small\" aria-hidden=\"true\"><svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"far\" data-icon=\"chart-bar\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 512 512\" class=\"svg-inline--fa fa-chart-bar fa-w-16 fa-2x\"><path fill=\"currentColor\" d=\"M396.8 352h22.4c6.4 0 12.8-6.4 12.8-12.8V108.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v230.4c0 6.4 6.4 12.8 12.8 12.8zm-192 0h22.4c6.4 0 12.8-6.4 12.8-12.8V140.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v198.4c0 6.4 6.4 12.8 12.8 12.8zm96 0h22.4c6.4 0 12.8-6.4 12.8-12.8V204.8c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v134.4c0 6.4 6.4 12.8 12.8 12.8zM496 400H48V80c0-8.84-7.16-16-16-16H16C7.16 64 0 71.16 0 80v336c0 17.67 14.33 32 32 32h464c8.84 0 16-7.16 16-16v-16c0-8.84-7.16-16-16-16zm-387.2-48h22.4c6.4 0 12.8-6.4 12.8-12.8v-70.4c0-6.4-6.4-12.8-12.8-12.8h-22.4c-6.4 0-12.8 6.4-12.8 12.8v70.4c0 6.4 6.4 12.8 12.8 12.8z\" class=\"\"><\/path><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/www.pasticciando.it\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=0 \/><\/p>\n<div class=\"pvc_clear\"><\/div>\n","protected":false},"author":1,"featured_media":4404,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-4401","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricettario"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chiffon cake al Cocco e Cioccolato - PASTICCIANDO.IT<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pasticciando.it\/?p=4401\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chiffon cake al Cocco e Cioccolato - PASTICCIANDO.IT\" \/>\n<meta property=\"og:description\" content=\"Dopo il grande successo della mia primissima Chiffon cake al caff\u00e8 ecco un&#8217;altra strepitosa versione al cocco con copertura di ganache al cioccolato fondente. Che dire&#8230; cocco e cioccolato \u00e8 sempre stata un&#8217;accoppiata vincente e devo ammettere che questa ricetta personalizzata \u00e8 davvero super. 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