Torte per colazione e merenda

Torta all’ Aglianico del Vulture e cioccolato fondente

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Cioccolato fondente e vino rosso, accoppiata perfetta. Meglio se il vino rosso è un Aglianico del Vulture, il mio preferito. L’Aglianico del Vulture è un vino DOP e si produce proprio in quella zona, esattamente nei comuni di Rionero in Vulture, Barile, Rapolla, Ripacandida, Ginestra, Maschito, Forenza, Acerenza, Melfi, Atella, Venosa, Lavello, Palazzo San Gervasio, Banzi, Genzano di Lucania e Montemilone. Questo meraviglioso vino, fiore all’occhiello della mia bella Lucania, si ottiene dalla vinificazione in purezza delle uve coltivate nei vitigni ai piedi del Monte Vulture, un vulcano ormai spento da millenni. Ha un colore rosso rubino ed è veramente buonissimo. È un vino magico, come magica è la sua storia! Lo avete mai bevuto? Io per non far dispiacere nessuno, non dirò qual’è la mia cantina preferita! Ma se volete mi farò degustatrice ufficiale dell’Aglianico del Vulture e ad una ad una vi racconterò tutte le cantine? Lo faccio per voi, che sia chiaro! Che ne dite?

Realizzare questa torta è veramente semplicissimo e veloce. Il risultato non vi deluderà. Soffice, umida e profumata. I pezzettini di cioccolato tagliati al coltello la rendono “divertente” fin dal primo morso. Il sapore del vino si sente, ma è delicato. Adatta per finire un pasto in bellezza o per una merenda con le amiche di sempre! Ovviamente potete sostituire Aglianico con qualsiasi altro vino rosso, a patto che sia di ottima qualità.

Siete pronti? 3, 2, 1, torta in fornoooooo!!!




4 uova bio

250g di zucchero semolato

150g di farina 00

50g di cacao amaro in polvere

160ml di olio di semi

1/2 cucchiaino di cannella

150ml di vino Aglianico

16g di lievito per dolci

100g di cioccolato fondente al 70%


zucchero a velo vanigliato per decorare



Preriscaldate il forno a 180°, modalità statica. Riunite le uova in una terrina capiente assieme allo zucchero e lavorate con le fruste elettriche fino ad ottenere un composto gonfio, chiaro e spumoso. Ci vorranno circa 5 minuti. Aggiungete il vino a filo mentre continuate a lavorare, successivamente aggiungete l’olio di semi a filo. Continuate a lavorare fino ad amalgamare i liquidi alle uova.

Setacciate la farina insieme al lievito, il cacao amaro in polvere e la cannella e aggiungete il mix di polveri al composto di uova. Unite il tutto con le fruste elettriche alla velocità minima fino ad ottenere un impasto perfettamente liscio ed omogeneo. Tritate il cioccolato fondente grossolanamente e aggiungetelo al composto. Amalgamante con una spatola con movimenti dal basso verso l’alto.

Rivestite uno stampo (22cm) con carta da forno. Versate l’impasto nello stampo e infornate nel forno già caldo per circa 40 minuti. Prima di sfornare fate la prova dello stecchino. Una volta cotta, sfornatela e lasciatela intiepidire. Toglietela dallo stampo e decoratela con zucchero a velo prima di servirla.



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