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Dificuldade |
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Médio |
Tempo de Preparação |
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30 min |
Bolo de Chocolate:
Bater bem os ovos com Dark Brown Sugar até duplicar o volume e ficar um creme foto e esbranquiçado. À parte, derreter o chocolate e a manteiga. Depois, envolver as duas misturas e, por fim, adicionar a amêndoa em pó (ou frutos secos) e incorporar tudo. Levar ao forno com a temperatura a 170º graus, durante sensivelmente 16 minutos. Após tirar do forno, deixar arrefecer por completo e tirar da forma.
Ganache:
Levar ao lume e derreter o chocolate negro, a manteiga e as natas líquidas. Com a ganache morna, colocar por cima do bolo. Se pretender pode utilizar uma espátula para espalhar a ganache, contudo perderá o brilho, caso seja pretendido.
Iogurte e Doce de Morangos Casa de Mateus:
Para o creme de iogurte grego, basta misturar o iogurte grego com o Doce de Morangos e deixar no frigorífico até servir.
Empratamento:
Corte uma fatia de bolo ou cubo. No prato, coloque uma pequena porção de Doce de Morangos e uma porção do iogurte misturado com o Doce de Morangos da Casa de Mateus (utilize uma colher de sopa). Para o creme de iogurte grego, basta misturar o iogurte grego com o Doce de Morangos e deixar no frigorífico até servir.
Para 8 pessoas
Bolo de Chocolate: 400gr de chocolate; 200gr Dark brown sugar; 200gr Açúcar; 300gr Ovos (6 ovos); 300gr Manteiga; 75gr Farinha; 25gr Amêndoa em pó; 1 colher chá de Fermento em pó royal; sal fino.
Ganache: 200gr de chocolate negro; 100ml de natas; 30gr de manteiga.
Empratamento: 2 iogurtes gregos naturais; 4 colheres de sopa de iogurte de Doce de Morangos Temporada.
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