{"id":1941,"date":"2011-02-16T12:47:38","date_gmt":"2011-02-16T10:47:38","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1941"},"modified":"2011-12-20T17:35:53","modified_gmt":"2011-12-20T16:35:53","slug":"fondant-al-cioccolato-con-salsa-di-fragole","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2011\/02\/fondant-al-cioccolato-con-salsa-di-fragole\/","title":{"rendered":"fondant al cioccolato con salsa di fragole"},"content":{"rendered":"ngg_shortcode_0_placeholder\n<p><strong>ingredienti per 4 fondant:<\/strong><\/p>\n<ul>\n<li>80 gr di cioccolato nero o fondente (+4 quadratini);<\/li>\n<li>30 gr di burro;<\/li>\n<li>20 gr di farina;<\/li>\n<li>20 gr di zucchero;<\/li>\n<li>2 uova.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><\/p>\n<p>Preriscaldo il forno a 180\u00b0.\u00a0 In un pentolino sciolgo il burro insieme alla cioccolata fino ad ottenere una crema liscia. In una ciotola prima sbatto le uova con lo zucchero poi aggiungo la farina ed il cioccolato appena fuso. Imburro 4 stampini riempio inizialmente a met\u00e0 con il composto appena preparato, inserisco nel mezzo un quadretto di cioccolato, e quindi riempio lo stampino fino a tre quarti. Metto in forno per 8 minuti&#8230; et voil\u00e0 facile e golosissimo! Io l&rsquo;ho\u00a0 servito con una salsa di fragole molto semplice da realizzare, ma \u00e8\u00a0 ottimo anche accompagnato da una crema inglese. Potete inoltre sostituire il quadretto di cioccolato nero con del cioccolato bianco.<\/p>\n<p><strong>Salsa di fragole:<\/strong><\/p>\n<ul>\n<li>250 gr di fragole;<\/li>\n<li>50 gr di zucchero;<\/li>\n<li>succo di mezzo limone.<\/li>\n<\/ul>\n<p>In un pentolino metto le fragole tagliate a pezzi, lo zucchero ed il limone. Faccio cuocere a fiamma bassa mescolando sempre e per circa 10 minuti. Lascio raffreddare e quindi\u00a0 frullo fino ad ottenere una salsina vellutata e liscia. Potete usare questa ricetta con qualsiasi tipo di frutta.<\/p>\nngg_shortcode_1_placeholder\n<div class=\"ngg-related-gallery\">\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta_mering1.JPG\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9a8f6c254f7bdfdcc893f9e979b5f4bd\" data-image-id=\"56\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/torta_mering1.JPG\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_torta_mering1.JPG\" data-title=\"torta_mering1.JPG\" data-description=\" \">\n\t\t\t<img title=\"torta_mering1.JPG\"\n\t\t\t\talt=\"torta_mering1.JPG\"\n\t\t\t\tdata-image-id=\"56\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9a8f6c254f7bdfdcc893f9e979b5f4bd\" data-image-id=\"78\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/cakemed.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_cakemed.jpg\" data-title=\"cakemed.jpg\" data-description=\" \">\n\t\t\t<img title=\"cakemed.jpg\"\n\t\t\t\talt=\"cakemed.jpg\"\n\t\t\t\tdata-image-id=\"78\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/patatealforno.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9a8f6c254f7bdfdcc893f9e979b5f4bd\" data-image-id=\"87\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/patatealforno.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_patatealforno.jpg\" data-title=\"patatealforno.jpg\" data-description=\" \">\n\t\t\t<img title=\"patatealforno.jpg\"\n\t\t\t\talt=\"patatealforno.jpg\"\n\t\t\t\tdata-image-id=\"87\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/casadizenzero1.jpg\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9a8f6c254f7bdfdcc893f9e979b5f4bd\" data-image-id=\"88\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/casadizenzero1.jpg\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_casadizenzero1.jpg\" data-title=\"casadizenzero1.jpg\" data-description=\" \">\n\t\t\t<img title=\"casadizenzero1.jpg\"\n\t\t\t\talt=\"casadizenzero1.jpg\"\n\t\t\t\tdata-image-id=\"88\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pommesdeterrepaillasson.jpg?t=1564930456\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9a8f6c254f7bdfdcc893f9e979b5f4bd\" data-image-id=\"95\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/pommesdeterrepaillasson.jpg?t=1564930456\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_pommesdeterrepaillasson.jpg?t=1564930456\" data-title=\"pommesdeterrepaillasson.jpg\" data-description=\" \">\n\t\t\t<img title=\"pommesdeterrepaillasson.jpg\"\n\t\t\t\talt=\"pommesdeterrepaillasson.jpg\"\n\t\t\t\tdata-image-id=\"95\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasalatafunghi.jpg?t=1564926975\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_9a8f6c254f7bdfdcc893f9e979b5f4bd\" data-image-id=\"97\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasalatafunghi.jpg?t=1564926975\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_tortasalatafunghi.jpg?t=1564926975\" data-title=\"tortasalatafunghi.jpg\" data-description=\" \">\n\t\t\t<img title=\"tortasalatafunghi.jpg\"\n\t\t\t\talt=\"tortasalatafunghi.jpg\"\n\t\t\t\tdata-image-id=\"97\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>ingredienti per 4 fondant: 80 gr di cioccolato nero o fondente (+4 quadratini); 30 gr di burro; 20 gr di farina; 20 gr di zucchero; 2 uova. Preparazione a modo mio: Preriscaldo il forno a 180\u00b0.\u00a0 In un pentolino sciolgo il burro insieme alla cioccolata fino ad ottenere una crema liscia. In una ciotola prima&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2011\/02\/fondant-al-cioccolato-con-salsa-di-fragole\/\">Continue reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1356,3,4],"tags":[1833,1099,2000,1100,1098,1997,1096,1918,1102,1996,1101,1852,1904,1999,1097,1839,1902],"class_list":["post-1941","post","type-post","status-publish","format-standard","hentry","category-dolci","category-la-prima","category-ricette","tag-burro","tag-cioccolata","tag-cioccolato","tag-cioccolato-nero","tag-crema-inglese","tag-dolce-al-cioccolato","tag-dolce-francese","tag-farina","tag-fondant","tag-fondant-al-cioccolato","tag-fondente","tag-fragole","tag-limone","tag-moelleux-al-cioccolato","tag-salsa-di-fragole","tag-uova","tag-zucchero"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- 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