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Torta veloce al cioccolato con ragnatela

La torta veloce al cioccolato con ragnatela è un dolce super soffice, simpatico e golosissimo, perfetto per festeggiare Halloween. Anche se non siete grandi amanti di questa festa, potete utilizzarla come scusa per preparare una delle torte al cioccolato più buone e veloci che io abbia mai realizzato. E' una ricetta che prende spunto dalla classica torta 5 minuti. Vi basteranno davvero pochissimi minuti per preparare questa ricetta ricca di cioccolato e forse ancora meno per gustarla fetta dopo fetta.

La particolarità di questa torta sta nel simpatico disegno sulla superficie che richiama una spaventosa ed enorme ragnatela. Chi non ama pazzamente i ragni come la sottoscritta, potrà facilmente capire quanto questa torta possa risultare spaventosa. Il disegno si realizza facilmente con una "glassatura" di base preparata con cioccolato fondente, o al latte, da stendere su tutta la superficie del dolce. Non sarà necessario distribuirla anche lungo i lati, potrete semplicemente farne cadere un po' qua e là senza dedicargli troppa importanza. Per realizzare poi la ragnatela vi basterà fondere del cioccolato bianco e realizzare dei cerchi, partendo da un punto centrale che dovrà essere il cerchio più piccolo e procedendo poi man mano ingrandendo i cerchi fino ad arrivare al bordo del dolce. Vi consiglio di lasciare che il cioccolato si rapprenda leggermente prima di utilizzarlo in modo da poter realizzare la decorazione con più facilità e senza troppe sbavature. Fatelo fondere e poi lasciate che si intiepidisca, senza però diventare troppo duro. Una volta realizzati tutti i cerchi partite da quello più piccolo e con uno stecchino realizzare delle lievi incisioni nella glassa "tirando" verso l'esterno. Ecco quindi l'effetto ragnatela.

Potete arricchire questo dolce con altre decorazioni di Halloween o gustarlo nella sua semplicità. Vi assicuro che sarà apprezzato da grandi e piccini. Nonostante il tema di questa torta sia chiaramente Halloween vi consiglio di tenervi appuntata questa semplice e veloce ricetta per avere sempre a portata di mano una squisita torta al cioccolato! Per una torta da 18 cm (per uno stampo da 22 cm vi consiglio invece di raddoppiare le quantità)



Ingredienti
110 g di farina 00
20 g di cacao amaro
80 g di zucchero semolato
1 bustina di lievito per dolci
100 ml di latte
40 ml di olio di semi
1 uovo
1 cucchiaino di estratto di vaniglia
Per decorare:
80 g di cioccolato fondente
50 g di cioccolato bianco

Preparazione
In una ciotola setacciate la farina, il cacao, lo zucchero e il lievito. In un'ulteriore ciotola lavorate brevemente gli ingredienti liquidi: uova, latte, olio di semi e un cucchiaio di estratto di vaniglia.
Qualora non abbiate a disposizione l'estratto potete utilizzare i semini prelevati dalla bacca di vaniglia.
Unite gli ingredienti liquidi al mix di farina e mescolate velocemente con una spatola fino ad ottenere un composto liscio ed omogeneo. Non sarà necessario lavorare a lungo l'impasto.
Imburrate e infarinate (al posto della farina potete utilizzare il cacao) leggermente uno stampo da 18 cm e versate l'impasto livellandolo delicatamente.
Fate cuocere in forno statico già caldo a 180°C per circa 35 minuti circa controllando il grado di cottura con uno stecchino.
Sfornate e lasciate raffreddare completamente la torta prima di sformare e decorarla.
Fate fondere il cioccolato fondente a bagnomaria e distribuitelo delicatamente sulla superficie del dolce.
Fate fondere a bagnomaria anche il cioccolato bianco e trasferitelo in una sacca da pasticcere munita di un beccuccio sottile (io ho utilizzato il n°3 Wilton). Disegnate dei cerchi che vanno man mano ad allargarsi sulla superficie della torta.
Prendete quindi uno stecchino e, partendo dal cerchio più piccolo, tracciate delle linee nella glassa al cioccolato per ottenere l'effetto ragnatela.

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