🍫 Torta de chocolate gelada com nibs açucarados | Rita Lobo | Cozinha Prática

Rita Lobo teaches you how to make FROZEN CHOCOLATE CAKE. You are about to prepare the easiest chocolate cake in the world. Besides being practical, it also looks beautiful in its presentation and combination of flavors (cassava flour, cashew nuts and lots and lots of chocolate). #NhacGNT #RitaLobo #PracticalCooking Ingredients: For the dough: ¾ cup (tea) of finely toasted cassava flour ⅓ cup (tea) of unsalted roasted cashew nuts (about 50 g) 100 g of butter 2 tablespoons of sugar 1 pinch of salt For the sugared nibs: ⅓ cup (tea) of cocoa nibs ¼ cup (tea) of sugar 1 ½ tablespoons of water For the filling: 2 cups (tea) of 55% cocoa chocolate in callets (340 g) 1 cup (tea) of fresh cream 4 tablespoons of softened butter Preparation Method: For the dough: In a food processor, place the cassava flour, cashews, sugar, and salt. Beat for about 1 minute until a fine flour forms. Cut the butter into pieces, transfer to a medium skillet and melt over low heat, stirring occasionally with a spatula — besides melting faster and more evenly, the cut butter won't burn. Once the butter has melted, turn off the heat and add the beaten flour. Mix well with the spatula until it has the texture of wet sand — this is the pie crust. Transfer all the dough to a fluted tart pan with a removable bottom, 22 cm in diameter at the base and 24 cm in diameter at the opening. Reserve some dough to cover the sides and, with a spoon, spread the rest over the entire bottom of the pan. Using the base of a round measuring cup (or a smooth glass), firmly press the dough against the bottom and sides of the pan to form a compact, smooth, and even base about 0.5 cm thick — this ensures the dough stays firm and doesn't break when unmolding after it cools. With your fingertips, press the reserved dough against the side of the pan and level the surface of the edge — it should be about 3 cm high. Refrigerate the pan for 30 minutes before filling with the filling. Meanwhile, prepare the sugar nibs and gather the ganache ingredients. NOTE: You can blend the dough ingredients in a blender, using the pulse setting and mixing with a spoon between each step to ensure even blending. For the sugar nibs: In a small saucepan, combine the nibs with the sugar and water. Bring to a boil over medium heat and stir with a silicone spatula until it begins to simmer. Once it boils, reduce the heat and continue stirring for about 5 minutes, until the syrup crystallizes and the nibs are dry and covered with a layer of sugar. Transfer to a plate and let cool completely before using or storing. For the filling: Place the chocolate in a large bowl (if you are not using chocolate callets (or drops), chop the bar into small pieces). If your butter is cold, microwave it for a few seconds until it reaches a spreadable consistency—note: it should not melt, only become soft. In a small saucepan, place the heavy cream and heat over medium heat just to warm, stirring occasionally with a spatula to prevent a skin from forming. Caution: if the cream boils, the ganache may curdle, as the fats, both from the chocolate and the cream, may separate. When the first bubbles begin to appear, pour the hot cream over the chocolate and don't stir for 2 minutes—this allows the chocolate to heat evenly. Gently mix with a silicone spatula until the chocolate is completely melted. Add the butter and mix again until the ganache is shiny. Carefully pour the ganache over the cooled pie crust. Using the back of a spoon (or pastry spatula), level the surface to make the pie perfectly even. Decorate with some sugar nibs and return the pan to the refrigerator for at least another hour, or until the ganache is firm. To serve: remove the pie from the refrigerator and carefully detach the bottom from the sides of the pan. Using the tip of a small knife, loosen the base of the pie and transfer it to a plate. Serve with whipped cream and the remaining sugar nibs. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay +Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br