{"id":1981,"date":"2011-02-26T11:43:24","date_gmt":"2011-02-26T09:43:24","guid":{"rendered":"http:\/\/www.virginie.it\/blog\/?p=1981"},"modified":"2011-12-20T17:16:14","modified_gmt":"2011-12-20T16:16:14","slug":"fondente-al-cioccolato","status":"publish","type":"post","link":"https:\/\/www.virginie.it\/blog\/2011\/02\/fondente-al-cioccolato\/","title":{"rendered":"fondente al cioccolato"},"content":{"rendered":"<p><strong>ngg_shortcode_0_placeholder<br \/>\n<\/strong><\/p>\n<p><strong>Ingredienti:<\/strong><\/p>\n<ul>\n<li>200 gr di cioccolato nero;<\/li>\n<li>200 gr di burro;<\/li>\n<li>150 gr di zucchero;<\/li>\n<li>4 uova;<\/li>\n<li>40 gr di farina.<\/li>\n<\/ul>\n<p><strong>Preparazione a modo mio:<\/strong><\/p>\n<p>Mentre separo i tuorli dagli albumi, faccio fondere la cioccolata\u00a0 insieme al burro a bagnomaria; quando il composto diventa liscio e ben amalgamato lo tolgo dal fuoco, incorporo lo zucchero con i tuorli d&rsquo;uovo e mescolo fino a quando l&rsquo;impasto risulter\u00e0\u00a0 omogeneo. A questo punto aggiungo la farina e con dolcezza gli albumi montati a neve. Verso il composto in uno stampo (meglio se a cerniera) imburrato, fodero il fondo con della carta da forno la quale mi servir\u00e0 per staccare il dolce senza romperlo. Inforno a 180\u00b0 per circa 30 minuti. Lascio raffreddare, lo sformo e lo decoro spolverandoci sopra dello zucchero a velo. Potete accompagnarlo con una pallina di gelato o con dei frutti di bosco.<\/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\/fondentchoco.jpg?t=1565050923\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_2845981b353bef803456cb038dd251bf\" data-image-id=\"182\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/fondentchoco.jpg?t=1565050923\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_fondentchoco.jpg?t=1565050923\" data-title=\"fondentchoco\" data-description=\" \">\n\t\t\t<img title=\"fondentchoco\"\n\t\t\t\talt=\"fondentchoco\"\n\t\t\t\tdata-image-id=\"182\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/fondentchocolat.jpg?t=1565050924\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_2845981b353bef803456cb038dd251bf\" data-image-id=\"183\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/fondentchocolat.jpg?t=1565050924\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_fondentchocolat.jpg?t=1565050924\" data-title=\"fondentchocolat\" data-description=\" \">\n\t\t\t<img title=\"fondentchocolat\"\n\t\t\t\talt=\"fondentchocolat\"\n\t\t\t\tdata-image-id=\"183\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/impastofondant.jpg?t=1565133949\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_2845981b353bef803456cb038dd251bf\" data-image-id=\"197\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/impastofondant.jpg?t=1565133949\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_impastofondant.jpg?t=1565133949\" data-title=\"impastofondant\" data-description=\" \">\n\t\t\t<img title=\"impastofondant\"\n\t\t\t\talt=\"impastofondant\"\n\t\t\t\tdata-image-id=\"197\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t\t\t<a href=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasenzafarina.jpg?t=1564926192\"\n\t\t\ttitle=\" \"\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tclass=\"shutterset_2845981b353bef803456cb038dd251bf\" data-image-id=\"329\" data-src=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/tortasenzafarina.jpg?t=1564926192\" data-thumbnail=\"https:\/\/www.virginie.it\/blog\/wp-content\/gallery\/ricette\/thumbs\/thumbs_tortasenzafarina.jpg?t=1564926192\" data-title=\"tortasenzafarina\" data-description=\" \">\n\t\t\t<img title=\"tortasenzafarina\"\n\t\t\t\talt=\"tortasenzafarina\"\n\t\t\t\tdata-image-id=\"329\"\n\t\t\t\tsrc=\"\"\/>\n\t\t<\/a>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti: 200 gr di cioccolato nero; 200 gr di burro; 150 gr di zucchero; 4 uova; 40 gr di farina. Preparazione a modo mio: Mentre separo i tuorli dagli albumi, faccio fondere la cioccolata\u00a0 insieme al burro a bagnomaria; quando il composto diventa liscio e ben amalgamato lo tolgo dal fuoco, incorporo lo zucchero con&hellip; <a class=\"more-link\" href=\"https:\/\/www.virginie.it\/blog\/2011\/02\/fondente-al-cioccolato\/\">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":[752,2000,1100,1996,1101],"class_list":["post-1981","post","type-post","status-publish","format-standard","hentry","category-dolci","category-la-prima","category-ricette","tag-caffe","tag-cioccolato","tag-cioccolato-nero","tag-fondant-al-cioccolato","tag-fondente"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.9 - aioseo.com -->\n\t<meta name=\"description\" content=\"Forte, nero, nobile... un dolce ricco amaro e profumato! 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