venerdì 29 aprile 2022

Torta Castella al cioccolato

Buongiorno, quando ho visto questa torta sul profilo IG di Federica (dolci senza burro) non ho potuto resistere e mi sono lanciata in cucina a prepararla. 
Ma che cos'è questa torta Castella? E' un dolce giapponese simile al pan di spagna, infatti è senza lievito, ma con una consistenza più soffice anche se compatta, spugnosa che si scioglie letteralmente in bocca e quasi per nulla sbriciolosa. La differenza sta nella lavorazione e nella cottura del dolce che viene fatta in forno ma a bagnomaria.
Federica ne ha fatto una versione più golosa unendo il cacao e devo dire che è strepitosa!!! 
Può essere anche farcita ma a dirvela tutta io l'ho preferita così. 
A differenza di Federica non ho aggiunto le gocce di cioccolato sulla superficie perché non ne avevo in casa e quei pezzetti di cioccolato che vedete nella fetta non li aggiunti io, ma si sono creati in cottura. 
Vi consiglio di provarla, vi farà letteralmente impazzire!

Torta Castella al cioccolato

Ingr.: (per uno stampo diam. cm. 20)
5 uova
gr. 80 di farina di farro bio
gr. 25 di cacao amaro
gr. 130 di bevanda di avena bio
gr. 65 di olio di semi di mais
gr. 90 di zucchero di canna

Preparazione:
In un pentolino scaldate l'olio a fiamma bassa per 1 minuto.
Togliete dal fuoco e unite la farina setacciata con il cacao, mescolando con una frusta.
Aggiungete i tuorli, lo zucchero e mescolate sempre con la frusta.
Versate la bevanda di avena e mescolate per ottenere un composto liscio e senza grumi.
Montate in una ciotola gli albumi a neve ben ferma e uniteli al composto a cucchiaiate mescolando con una spatola dal basso verso l'alto per non farli smontare.
Versate in uno stampo foderato alla base con carta forno e foderato anche ai lati facendo salire la carta forno oltre lo stampo di cm. 5.
Adagiate lo stampo in uno stampo più grande (anche una teglia o la lastra forno a bordi alti) e versate acqua fino ad arrivare a circa poco più della metà dello stampo del dolce.
Cuocete in forno già caldo, funzione statico a 160° per circa 50/55 minuti.
Appena cotta, facendo attenzione a non bruciarvi le mani, toglietela dallo stampo e fatela freddare su un piatto da portata.

Prova una mia ricetta e taggami su Instagram.. usando il tag #myricettarium.. così vedrò cosa hai realizzato!

42 commenti:

  1. Ha un aspetto super goloso e la lista ingredienti è perfettamente nelle mie corde! Grazie della condivisione Claudia e felice settimana <3

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    Risposte
    1. Grazie a te di essere passata!! Felice ti sia piaciuta. Un 😘

      Elimina
  2. Ciao Clà, ma che bella torta tutta cioccolosaaaaaaa, mi fa gola è come piace a me. 😋😋😋 Buon proseguimento giornata. Un abbraccio super. 💖🌻

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  3. Mi hai molto incuriosito, è troppo un bel vedere!!!

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  4. Perfetta anche per essere farcita questa golosa torta!!!

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  5. Claudia, questa torta è stupenda, una nuvola di dolcezza! la provo sicuramente

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  6. mi piace proprio tanto! E' da provare presto! Buona serata!

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