Non è la solita torta di mele 😉😋
Ecco una torta veloce e facile da preparare. E’ adatta sia per la colazione dei vostri bambini ma anche da servire alle feste di compleanno.
La torta mele e cioccolato si conserva coperta con una campana di vetro per 2-3 giorni.

Ingredienti per uno stampo da 24 cm di diametro

Mele Golden 700 g
Gocciole di cioccolato fondente 100 g
Farina 00 450 g
Zucchero 250 g
Uova (circa 4) a temperatura ambiente 220 g
Succo di mela 100 g
Burro 80 g
Lievito in polvere per dolci 8 g
Sale fino 1 pizzico


1. scogliere il burro a bagnomaria o microonde, e lasciatelo intiepidire.
2. sbucciate le mele e tagliatele a spicchi dello spessore di mezzo centimetro circa, mettetele in una ciotola con l’aggiunta di 50 g di zucchero per non farle annerire, mescolate e tenetele da parte mentre proseguite la preparazione.
3. versate le uova a temperatura ambiente e lo zucchero restante, un pizzico di sale e con le fruste elettriche montate il composto per 5-6 minuti fino ad ottenere un impasto omogeneo, liscio e senza grumi.
4. Setacciate la farina e il lievito.
5. Aggiungete le polveri setacciate, un cucchiaio alla volta, all’impasto, amalgamando sempre con le fruste elettriche.
6. Una volta che l’impasto avrà assorbito le polveri, versate il succo di mela a temperatura ambiente sempre mantenendo in azione le fruste a velocità bassa.
7. Per ultimo unite il burro fuso intiepidito.
8. Montate con le fruste fino ad ottenere un composto denso e omogeneo.
9. Imburrate e infarinate uno stampo a cerniera da 24 cm di diametro, versate metà dell’impasto sul fondo, livellate con una spatola la superficie, quindi adagiate le fettine di mele partendo dal bordo seguendo un motivo a raggera, una volta realizzato il cerchio più esterno adagiate le fettine di mele anche al centro;
10. ricoprite con il cioccolato tritato, quindi versate la restante metà dell’impasto, livellate la superficie con una spatola e adagiate le fettine di mela rimanenti sempre seguendo lo stesso motivo a raggi.
11. spolverizzate la superficie della torta con lo zucchero a velo e cuocete in forno statico preriscaldato a 180° per 80 minuti circa, per regolarvi al meglio fate la prova dello stecchino.
12. Nel caso in cui la torta dovesse scurirsi troppo in superficie prima del termine della cottura, copritela con un foglio di alluminio.



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