{"id":7646,"date":"2023-11-24T11:58:09","date_gmt":"2023-11-24T14:58:09","guid":{"rendered":"https:\/\/laorquideapasteleria.cl\/?p=7646"},"modified":"2023-11-24T12:00:35","modified_gmt":"2023-11-24T15:00:35","slug":"secretos-de-reposteria-revelados-la-torta-de-chocolate-que-marca-la-diferencia","status":"publish","type":"post","link":"https:\/\/laorquideapasteleria.cl\/index.php\/secretos-de-reposteria-revelados-la-torta-de-chocolate-que-marca-la-diferencia\/","title":{"rendered":"Secretos de Reposter\u00eda Revelados: La Torta de Chocolate que Marca la Diferencia"},"content":{"rendered":"<p><span>Ingredientes:<\/span><\/p>\n<p><span>Para la torta:<\/span><\/p>\n<ul>\n<li><span>1 y 3\/4 tazas de harina de todo uso<\/span><\/li>\n<li><span>3\/4 taza de cacao en polvo sin az\u00facar<\/span><\/li>\n<li><span>1 y 3\/4 cucharaditas de polvo de hornear<\/span><\/li>\n<li><span>1 y 3\/4 cucharaditas de bicarbonato de sodio<\/span><\/li>\n<li><span>1\/2 cucharadita de sal<\/span><\/li>\n<li><span>2 tazas de az\u00facar<\/span><\/li>\n<li><span>2 huevos<\/span><\/li>\n<li><span>1 taza de leche<\/span><\/li>\n<li><span>1\/2 taza de aceite vegetal<\/span><\/li>\n<li><span>2 cucharaditas de extracto de vainilla<\/span><\/li>\n<li><span>1 taza de agua caliente<\/span><\/li>\n<li><span>Para el glaseado (opcional):<\/span><\/li>\n<li><span>200 g de chocolate semidulce<\/span><\/li>\n<li><span>1 taza de crema para batir<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><span>Instrucciones:<\/span><\/p>\n<p><span><b>1.-<\/b><\/span><span> Precalienta el horno a 180\u00b0C. Engrasa y enharina dos moldes para pasteles de 9 pulgadas.<\/span><\/p>\n<p><span><b>2.-<\/b><\/span><span> En un taz\u00f3n grande, tamiza la harina, el cacao en polvo, el polvo de hornear, el bicarbonato de sodio y la sal. Reserva.<\/span><\/p>\n<p><span><b>3.- <\/b><\/span><span>En otro taz\u00f3n grande, bate el az\u00facar y los huevos hasta que la mezcla est\u00e9 suave.<\/span><\/p>\n<p><span><b>4.-<\/b><\/span><span> Agrega la leche, el aceite vegetal y el extracto de vainilla a la mezcla de az\u00facar y huevos. Mezcla bien.<\/span><\/p>\n<p><span><b>5.-<\/b><\/span><span> Agrega los ingredientes secos a los ingredientes h\u00famedos en dos o tres partes, alternando con la taza de agua caliente. Comienza y termina con los ingredientes secos. Mezcla bien despu\u00e9s de cada adici\u00f3n, pero no sobre mezcles.<\/span><\/p>\n<p><span><b>6.-<\/b><\/span><span> Vierte la masa en los moldes preparados y hornea en el horno precalentado durante 30-35 minutos o hasta que, al insertar un palillo en el centro, este salga limpio.<\/span><\/p>\n<p><span><b>7.-<\/b><\/span><span> Deja enfriar los pasteles en los moldes durante 10 minutos, luego transfi\u00e9relos a una rejilla para que se enfr\u00eden por completo.<\/span><\/p>\n<p><span><b>8.-<\/b><\/span><span> Para hacer el glaseado (opcional): Derrite el chocolate semidulce en un taz\u00f3n. Calienta la crema para batir en una cacerola hasta que est\u00e9 a punto de hervir y luego vi\u00e9rtela sobre el chocolate derretido. Mezcla hasta obtener una mezcla suave y brillante. Deja enfriar hasta que tenga una consistencia para esparcir.<\/span><\/p>\n<p><span><b>9.-<\/b><\/span><span> Una vez que los pasteles est\u00e9n completamente fr\u00edos, puedes extender el glaseado entre las capas y sobre la parte superior de la torta.<\/span><\/p>\n<div id='divtags'>\n<h1>Torta de chocolate<\/h1>\n<h1>Torta bizcocho chocolate<\/h1>\n<h1>Tortas<\/h1>\n<h1>Torta de chocolate receta f\u00e1cil<\/h1>\n<h1>Torta de chocolate casera<\/h1>\n<h1>Torta de chocolate con cacao<\/h1>\n<h1>Torta de chocolate ingredientes<\/h1>\n<h1>Torta de chocolate esponjosa y h\u00fameda<\/h1>\n<h1>Torta de chocolate f\u00e1cil y econ\u00f3mica<\/h1>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes: Para la torta: 1 y 3\/4 tazas de harina de todo uso 3\/4 taza de cacao en polvo sin az\u00facar 1 y 3\/4 cucharaditas de polvo de hornear 1 y 3\/4 cucharaditas de bicarbonato de sodio 1\/2 cucharadita de sal 2 tazas de az\u00facar 2 huevos 1 taza de leche 1\/2 taza de aceite [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":5967,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[110],"tags":[],"class_list":["post-7646","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Secretos de Reposter\u00eda Revelados: La Torta de Chocolate que Marca la Diferencia - La Orqu\u00eddea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laorquideapasteleria.cl\/index.php\/secretos-de-reposteria-revelados-la-torta-de-chocolate-que-marca-la-diferencia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta 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