Minelva Velba Cogiendo

Torta al Cioccolato
powered by Nigella

Settembre è stato il mese della gallina Vivi, per questa occasione come ogni anno preparo la mia torta -bomba -calorica al cioccolato. Tagliata, divisa e mangiata rigorosamente in più persone visto la notevole quantità di calorie.
Non chiamatela Sacher, si potrebbe offendere, la sua origine è inglese così come la sua amichetta "copertura" firmata by Nigella.

250g farina autolievitante
6 cucchiai di cacao in polvere
2 cucchiaini di lievito in polvere
250g di margarina a temperatura ambiente
250g di zucchero di canna
2 cucchiaini of essence of vanilla or berry

oil 6 eggs

for the icing 175g dark chocolate 70%
250g butter at room temperature
275g icing sugar 1 teaspoon vanilla

Take paper oven and cut a disc the size of the base of your container, I use the bowl porcelain top and great for the souffle, and then spennelate the base with oil and lay the paper disk.
In a bowl sift the flour, cocoa and baking powder.
Take another large bowl, place the margarine and sugar mix until you get a smooth cream, add vanilla, stir.
Now break an egg at a time and incorporate the liquid mixture and stir We add a tablespoon of the solid compound (ie, the flour and cocoa), continue until the eggs is that the flour / cocoa will be terminated.
Put everything in a porcelain dish at 170 degrees oven for 50 minutes plus 10 minutes in oven off.
When the cake is ready let it rest for five minutes then scaravoltatela on a grid to complete cooling.
For the frosting, melt chocolate in water bath in a bowl, stir until the butter will be soft and creamy, add sifted icing sugar, stirring constantly, and finally the vanilla.
Remove from heat and add to the chocolate to be creamy be soft, shiny and smooth.
Divide the cake into two parts (or if you prefer in three parts), spread on the chocolate cake, with chocolate and ricomponetela that there is "dressed up the cake, use a spatula to create motion blur.