{"id":1585,"date":"2012-09-19T11:11:42","date_gmt":"2012-09-19T11:11:42","guid":{"rendered":"http:\/\/marialunarillos.com\/?p=1585"},"modified":"2024-04-17T09:39:10","modified_gmt":"2024-04-17T07:39:10","slug":"tarta-chocolate-caramelo-rosas-2","status":"publish","type":"post","link":"https:\/\/www.marialunarillos.com\/blog\/tarta-chocolate-caramelo-rosas-2.html","title":{"rendered":"Tarta de chocolate y caramelo con rosas"},"content":{"rendered":"<p><\/p>\n<p style=\"text-align: justify;\">El miedo paraliza. Y yo lo sufro cada vez que me enfrento a una nueva receta. Me da mucha pereza pensar que algo en lo que voy a invertir mucho tiempo va a salir mal. Y a veces ese motivo basta para no intentarlo. Sin embargo, la mayor\u00eda de las veces que me pongo manos a la obra acabo descubriendo que las cosas suelen ser m\u00e1s f\u00e1ciles de lo que parecen. Es el caso de esta tarta. No soy la primera que hace esta decoraci\u00f3n ni tampoco ser\u00e9 la \u00faltima. Creo que origen est\u00e1 en <strong><a href=\"http:\/\/iambaker.net\/rose-cake-tutorial\/\">I am baker y su famoso Rose Cake<\/a><\/strong>, v\u00eddeo incluido, y ella le siguieron no pocas personas, hasta ocupar p\u00e1gina en blogs que admiro mucho como <a href=\"http:\/\/www.objetivocupcake.com\/2011\/03\/el-dia-que-andrew-queria-tarta.html\"><strong>Objetivo: cupcake perfecto<\/strong><\/a> o <a href=\"http:\/\/www.larecetadelafelicidad.com\/2011\/02\/rose-cake.html\"><strong>La receta de la felicidad<\/strong><\/a>.<\/p>\n<p style=\"text-align: justify;\">No miento si digo que la decoraci\u00f3n es sumamente sencilla. <a href=\"http:\/\/iambaker.net\/patriotic-rose-cake-video-tutorial\/\"><strong>I am baker muestra en un v\u00eddeo<\/strong><\/a> c\u00f3mo la decora ella en <strong>tan solo cuatro minutos.<\/strong> Y es cierto que no se necesita m\u00e1s tiempo. El secreto de la decoraci\u00f3n es solo uno: la <strong><a href=\"https:\/\/www.marialunarillos.com\/31-boquilla-wilton-n-1m-2110.html\">boquilla 1M de Wilton<\/a><\/strong>, que hace rosas<strong> con la misma facilidad que los churreros hacen churros<\/strong>. \ud83d\ude00<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-16757\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2012\/09\/Tarta-de-chocolate-y-caramelo-2.jpg\" alt=\"Tarta-de-chocolate-y-caramelo-2\" width=\"600\" height=\"399\" \/><\/p>\n<p style=\"text-align: justify;\">El resultado que obtendr\u00e9is si segu\u00eds esta receta es un <strong>bizcocho de chocolate jugoso, suave y a la vez denso<\/strong>, como a m\u00ed me gusta. Y un <strong>buttercream de caramelo <\/strong>con una<strong> consistencia perfecta para hacer rosas<\/strong>. \u00a1Os animo a probarlo!<\/p>\n<div id=\"mc_embed_signup\">\n<form class=\"validate\" action=\"http:\/\/marialunarillos.us4.list-manage.com\/subscribe\/post?u=d6b7de001730dd557d6ec61cc&amp;id=9d169680f4\" method=\"post\" name=\"mc-embedded-subscribe-form\" target=\"_blank\"><\/form>\n<form class=\"validate\" action=\"http:\/\/marialunarillos.us4.list-manage.com\/subscribe\/post?u=d6b7de001730dd557d6ec61cc&amp;id=9d169680f4\" method=\"post\" name=\"mc-embedded-subscribe-form\" target=\"_blank\"><\/form>\n<\/div>\n<p>&nbsp;<\/p>\n<blockquote>\n<p style=\"text-align: justify;\"><strong>TARTA DE CHOCOLATE Y CARAMELO CON ROSAS<\/strong><\/p>\n<h4 style=\"text-align: justify;\">INGREDIENTES<\/h4>\n<p style=\"text-align: justify;\"><strong>Para el bizcocho <strong>de chocolate<\/strong>:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>230 g de <a href=\"https:\/\/www.marialunarillos.com\/5079-callebaut-callets-chocolate-negro-1-kg.html\">chocolate<\/a> (yo he usado Nestle Postres)<\/li>\n<li>170 g de mantequilla sin sal<\/li>\n<li>350 g de az\u00facar moreno<\/li>\n<li>3 huevos XL<\/li>\n<li>1 y 1\/2 cucharadita de <a href=\"https:\/\/www.marialunarillos.com\/4727-levadura-en-polvo.html\">levadura<\/a><\/li>\n<li>1 y 1\/2 cucharadita de <a href=\"https:\/\/www.marialunarillos.com\/4726-bicarbonato-sodico.html\">bicarbonato<\/a><\/li>\n<li>1\/2 cucharadita de sal<\/li>\n<li>370 g de <a href=\"https:\/\/www.marialunarillos.com\/harina-de-reposteria-1-kg.html\">harina<\/a><\/li>\n<li>500 ml de leche a temperatura ambiente<\/li>\n<li>1\/3 cucharadita de <strong><a href=\"https:\/\/www.marialunarillos.com\/109-cremor-tartaro.html\">cremor t\u00e1rtaro<\/a>\u00a0<\/strong>(opcional)<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Para el buttercream de caramelo:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>500 g de mantequilla sin sal a temperatura ambiente<\/li>\n<li>800 g de <a href=\"https:\/\/www.marialunarillos.com\/icing-sugar-maria-lunarillos-1-kg.html\"><strong>icing sugar<\/strong><\/a> (o az\u00facar glass en su defecto)<\/li>\n<li>60 g de leche semidesnatada<\/li>\n<li>100 g de caramelo l\u00edquido<\/li>\n<\/ul>\n<h4 style=\"text-align: justify;\">ELABORACI\u00d3N<\/h4>\n<p style=\"text-align: justify;\"><strong>Para el bizcocho de chocolate:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Se precalienta el horno a 175\u00ba y se engrasan con <strong><a href=\"https:\/\/www.marialunarillos.com\/1199-spray-antiadherente-dubor.html\">spray antiadherente<\/a><\/strong> tres <a href=\"https:\/\/www.marialunarillos.com\/1252-molde-para-layer-cake-18-cm.html\"><strong>moldes para layer cake de 18 cm<\/strong><\/a>, cubriendo tambi\u00e9n con papel de hornear la base.<\/li>\n<li>Se derrite el chocolate en el microondas y se deja enfriar.<\/li>\n<li>Se tamiza la harina con la levadura, el bicarbonato y la sal. Se reserva.<\/li>\n<li>Se montan las claras a punto de nieve, a\u00f1adiendo el cremor t\u00e1rtaro cuando empiecen a espumar. Se reservan.<\/li>\n<li>Se baten las yemas hasta que espumen. Se reservan.<\/li>\n<li>Se bate la mantequilla con el az\u00facar (con la pala, si usamos la <a href=\"https:\/\/www.marialunarillos.com\/kitchenaid.html\"><strong>KitchenAid<\/strong><\/a>) durante unos 3 minutos, a velocidad media.<\/li>\n<li>Se a\u00f1aden las yemas y se bate a velocidad baja hasta que se integren bien.<\/li>\n<li>Se a\u00f1ade el chocolate derretido y se bate hasta que se integre bien.<\/li>\n<li>Se a\u00f1ade un tercio de la harina con un tercio de la leche y se bate justo hasta que se incorpore. Se repite esta operaci\u00f3n con el resto de la leche y la harina. Hay que intentar no batir en exceso, sino solo lo justo para que se integren.<\/li>\n<li>Se incorporan las claras a punto de nieve suavemente y a mano, con movimiento envolventes ayud\u00e1ndonos con una esp\u00e1tula de silicona.<\/li>\n<li>Se reparte esta masa en los tres moldes, 530 gramos de masa por molde, y se hornean hasta que el <a href=\"https:\/\/www.marialunarillos.com\/termometros-y-temporizadores.html\"><strong>cake tester<\/strong><\/a> salga seco. En mi horno han tardado 40 minutos.<\/li>\n<li>Se dejan templar durante 10 minutos antes de desmoldar. Se dejan enfriar boca abajo sobre una rejilla.<\/li>\n<li>Cuando est\u00e9n totalmente fr\u00edos, se envuelven en papel film y se meten en la nevera hasta el d\u00eda siguiente, para que la miga se asiente.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Para el buttercream\u00a0<strong>de caramelo<\/strong>:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Se tamiza el az\u00facar glass.<\/li>\n<li>Se disuelve el caramelo en la leche.<\/li>\n<li>Se ponen todos los ingredientes en un bol y se bate a velocidad baja durante un minuto (en KitchenAid, Thermomix con mariposa o batidora de varillas).<\/li>\n<li>Despu\u00e9s se bate durante 4-5 minutos a velocidad media.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Montaje:<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>Se nivelan los bizcochos con una <a href=\"https:\/\/www.marialunarillos.com\/2431-lira-confort.html\"><strong>lira o cortador de tartas<\/strong><\/a>.<\/li>\n<li>Se alternan capas de bizcocho y capas de buttercream y se cubre toda la tarta tambi\u00e9n con buttercream.<\/li>\n<li>El buttercream sobrante se mete en una manga pastelera con la <a href=\"https:\/\/www.marialunarillos.com\/31-boquilla-wilton-n-1m-2110.html\"><strong>boquilla 1M de Wilton<\/strong><\/a> y se deja en la nevera durante 4-5 minutos, para que coja cuerpo.<\/li>\n<li>Se hacen rosetones sobre la tarta, con la manga perpendicular al bizcocho y comenzando cada roset\u00f3n desde el centro y hacia afuera.<\/li>\n<li>La tarta se conserva en la nevera.<span style=\"line-height: 1.5em;\">\u00a0<\/span><\/li>\n<\/ul>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Receta de tarta de capas, o layer cake, de chocolate y caramelo, decorada con rosas de buttercream.<\/p>\n","protected":false},"author":4,"featured_media":67019,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[20,9],"tags":[16,17],"class_list":["post-1585","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-layer-cakes","category-reposteria","tag-buttercream","tag-chocolate"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - aioseo.com -->\n\t<meta name=\"description\" content=\"Receta de tarta de capas, o layer cake, de chocolate y caramelo, decorada con rosas de buttercream.\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Mar\u00eda\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.marialunarillos.com\/blog\/tarta-chocolate-caramelo-rosas-2.html\" \/>\n\t<meta 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