{"id":72325,"date":"2013-10-21T21:50:28","date_gmt":"2013-10-21T19:50:28","guid":{"rendered":"https:\/\/gastronomicament.cat\/recepta\/coca-de-carabassa-i-xocolata"},"modified":"2022-04-09T11:51:13","modified_gmt":"2022-04-09T09:51:13","slug":"coca-de-carabassa-i-xocolata","status":"publish","type":"recepta","link":"https:\/\/web2025.gastronomicament.cat\/en\/recepta\/coca-de-carabassa-i-xocolata","title":{"rendered":"COCA DE CARABASSA I XOCOLATA"},"content":{"rendered":"

Ingredients<\/strong>
-550 g de carabassa torrada i triturada
\n-5 ous
\n-250-275 g de sucre*
\n-500 g de farina
\n-100 ml d\u2019oli de gira-sol
\n-1 sobret blanc i un blau de gasificant (dels de gasosa)
\n-1 sobre de llevat qu\u00edmic
\n-175 g de xocolata de postres o de perletes de xocolata
\n-Sucre per a empolvorar per sobre
\n *Quantitat de sucre: dependr\u00e0 de com n’\u00e9s de dol\u00e7a la carabassa<\/p>\n

Estris: sed\u00e0s, TMX\/ m\u00e0quina de muntar les clares, motle forn de 35×25 cm
\n
Elaboració<\/strong>
Si no tens la carabassa torrada, torra-la i deixa refredar. Jo normalment quan torre carabassa, la triture, la pese i la congele en bossetes de pl\u00e0stic (de les de cremallera). La deixe descongelar el dia d\u2019abans a dins de la nevera i aix\u00ed estalvie bastant temps. (Si la fas al microones, t\u2019arrisques que deixe anar massa aig\u00fceta).<\/p>\n

1.- Escalfa el forn a 180\u00ba funci\u00f3 ventilador.<\/p>\n

2.- En un bol barreja la farina i els llevats. \u00c9s recomanable passar-los pel sed\u00e0s. D\u2019aquesta manera aconseguirem un pa de pessic molt flonjo i ens evitarem els petits terrossos del llevat. Reserva. <\/p>\n

Si ho fas amb TMX:
\n3.- Bat els ous i el sucre en la TMX programant 5 minuts temperatura 37\u00ba velocitat 3,5.<\/p>\n

4.- Agrega l’oli i la carabassa triturada i barreja uns segons a velocitat 6.<\/p>\n

5.- Finalment posa la farina i els llevats i barreja uns segons a velocitat 6. Acaba de barrejar amb l’esp\u00e0tula i segueix en el punt 6. (El vas estar\u00e0 completament ple).<\/p>\n

Si ho fas de manera tradicional: <\/p>\n

3.- Si no ho fas amb TMX, puja per separat les clares i els rovells. <\/p>\n

4.- Afegeix la carabassa torrada i l\u2019oli als rovells. <\/p>\n

5.- Junta amb la farina fins que es barrege b\u00e9 i finalment agrega les clares muntades. Barreja-ho de forma envolvent, formant \u201cvuits\u201d ajudant-te d’\u2019una esp\u00e0tula. <\/p>\n

6.- Fon la xocolata al microones uns 2-3 minuts a 360 de pot\u00e8ncia. Si no s’ha desfet en este temps, torna a programar de minut en minut obrint de tant en tant per vigilar que no es creme. Barreja b\u00e9 amb una esp\u00e0tula.<\/p>\n

7.- Mentre es fon la xocolata, v\u00e9s folrant el motlle. (Si \u00e9s de silicona, no cal). <\/p>\n

8.- Posa la massa en un motlle gran. \u00c9s una massa molt densa per tant, escampa-la b\u00e9 amb una esp\u00e0tula de m\u00e0 perqu\u00e8 puge igual per totes bandes. <\/p>\n

9.- Posa la xocolata fosa a dins d\u2019una bossa i fes-li un foradet. Reparteix la xocolata per sobre de la coca i acaba-la de barrejar amb una forquilla per tal que no nom\u00e9s quede xocolata a la superf\u00edcie. Empolvora la coca amb sucre.<\/p>\n

10.- Fica el bescuit al forn (pr\u00e8viament escalfat) durant uns 35-40 minuts a 180\u00ba funci\u00f3 ventilador o fins que punxant-la amb un pal de broqueta aquest isca net. <\/p>\n

Nota: Si no t\u2019has recordat d’encendre el forn abans, mentres es calfa fica la massa en el frigor\u00edfic. Aix\u00f2 tamb\u00e9 far\u00e0 que el bescuit quede m\u00e9s esponj\u00f3s i puge. Ix una coca prou gran, si en sobra, la pots congelar perfectament, fins i tot pots congelar trossets menuts embolicats en film perqu\u00e8 els nanos la tinguen llesta per dur-se-la al cole.<\/p>\n

Cuinar amb carabassa pot resultar arriscat ja que de vegades has d\u2019ajustar les quantitats dels ingredients depenent de si aquesta fa m\u00e9s aigua o menys. Aix\u00f2 no hi ha problema si estem fent una crema o un pur\u00e9 per\u00f2 s\u00ed que ens influir\u00e0 en una coca o un past\u00eds. Si et passa que la carabassa tendeix a treure bastant aigua (normalment s\u00f3n les que trobes poc dolces despr\u00e8s de traure-les del forn), tritura-la i posa-la en un colador perqu\u00e8 la deixe anar. <\/p>\n

Temps total: 1 hora carabassa + 10 preparaci\u00f3 + 40 minuts de forn <\/p>\n","protected":false},"excerpt":{"rendered":"

Si no tens la carabassa torrada, torra-la i deixa refredar. Jo normalment quan torre carabassa, la…<\/p>\n","protected":false},"author":47,"featured_media":50313,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1499],"concurs-mossegades":[771],"dificultat":[1503],"ingredient":[],"plat":[],"preu-per-racio":[],"receptes-tematiques":[],"temps-de-preparacio":[1504],"coauthors":[],"class_list":["post-72325","recepta","type-recepta","status-publish","format-gallery","has-post-thumbnail","hentry","category-receptes-en","concurs_receptes_mossegades-concurs-receptes-octubre-2013","dificultat-baixa-en","temps_de_preparacio-entre-30-i-60-minutes-en"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"\nCOCA DE CARABASSA I XOCOLATA - Gastron\u00f2micament<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/web2025.gastronomicament.cat\/ca\/recepta\/coca-de-carabassa-i-xocolata\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COCA DE CARABASSA I XOCOLATA - Gastron\u00f2micament\" \/>\n<meta property=\"og:description\" content=\"Si no tens la carabassa torrada, torra-la i deixa refredar. 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