{"id":35863,"date":"2024-11-21T07:42:26","date_gmt":"2024-11-21T07:42:26","guid":{"rendered":"https:\/\/calatorinromania.com\/?p=35863"},"modified":"2025-04-08T08:38:44","modified_gmt":"2025-04-08T08:38:44","slug":"negresa-de-post-cu-gem-si-glazura-de-ciocolata","status":"publish","type":"post","link":"https:\/\/calatorinromania.com\/?p=35863","title":{"rendered":"Negres\u0103 de Post cu Gem \u0219i Glazur\u0103 de Ciocolat\u0103"},"content":{"rendered":"\n<h3><\/h3>\n\n\n\n<p>Aceast\u0103 re\u021bet\u0103 de negres\u0103 este ideal\u0103 pentru zilele de post sau pentru momentele c\u00e2nd dore\u0219ti ceva dulce, rapid \u0219i f\u0103r\u0103 ingrediente de origine animal\u0103. <strong>Blatul pufos, gemul acri\u0219or \u0219i glazura lucioas\u0103 de ciocolat\u0103<\/strong> o fac irezistibil\u0103!<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3><strong>Ingrediente<\/strong><\/h3>\n\n\n\n<h4><strong>Pentru blat<\/strong>:<\/h4>\n\n\n\n<ul>\n<li>250 g f\u0103in\u0103<\/li>\n\n\n\n<li>200 g zah\u0103r<\/li>\n\n\n\n<li>50 g cacao<\/li>\n\n\n\n<li>1 plic praf de copt (10 g)<\/li>\n\n\n\n<li>1 linguri\u021b\u0103 bicarbonat de sodiu<\/li>\n\n\n\n<li>250 ml ap\u0103 mineral\u0103 carbogazoas\u0103<\/li>\n\n\n\n<li>100 ml ulei<\/li>\n\n\n\n<li>1 lingur\u0103 o\u021bet<\/li>\n\n\n\n<li>1 linguri\u021b\u0103 esen\u021b\u0103 de vanilie<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4><strong>Pentru asamblare<\/strong>:<\/h4>\n\n\n\n<ul>\n<li>200 g gem de prune sau fructe de p\u0103dure (sau alt gem acri\u0219or, dup\u0103 preferin\u021b\u0103)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4><strong>Pentru glazur\u0103<\/strong>:<\/h4>\n\n\n\n<ul>\n<li>3 linguri zah\u0103r pudr\u0103<\/li>\n\n\n\n<li>2 linguri cacao<\/li>\n\n\n\n<li>50 ml ap\u0103<\/li>\n\n\n\n<li>2 linguri ulei<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3><strong>Mod de preparare<\/strong><\/h3>\n\n\n\n<h4><strong>1. Preg\u0103tirea blatului<\/strong>:<\/h4>\n\n\n\n<ol>\n<li><strong>Pre\u00eenc\u0103lzire:<\/strong> Seteaz\u0103 cuptorul la <strong>180\u00b0C<\/strong>. Tapeteaz\u0103 o tav\u0103 de aproximativ <strong>20\u00d730 cm<\/strong> cu h\u00e2rtie de copt.<\/li>\n\n\n\n<li><strong>Amestec\u0103 ingredientele uscate:<\/strong> \u00centr-un bol mare, combin\u0103 f\u0103ina, zah\u0103rul, cacaoa, praful de copt \u0219i bicarbonatul de sodiu.<\/li>\n\n\n\n<li><strong>Preg\u0103te\u0219te lichidele:<\/strong> \u00centr-un alt bol, amestec\u0103 apa mineral\u0103, uleiul, o\u021betul \u0219i esen\u021ba de vanilie.<\/li>\n\n\n\n<li><strong>Combin\u0103:<\/strong> Toarn\u0103 treptat lichidele peste ingredientele uscate. Amestec\u0103 bine cu un tel p\u00e2n\u0103 ob\u021bii o compozi\u021bie omogen\u0103, f\u0103r\u0103 cocoloa\u0219e.<\/li>\n\n\n\n<li><strong>Coace:<\/strong> Toarn\u0103 compozi\u021bia \u00een tava preg\u0103tit\u0103 \u0219i coace timp de <strong>30-35 de minute<\/strong>. Verific\u0103 dac\u0103 este gata folosind testul scobitorii.<\/li>\n\n\n\n<li><strong>R\u0103ce\u0219te:<\/strong> Las\u0103 blatul s\u0103 se r\u0103ceasc\u0103 complet \u00eenainte de a-l asambla.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<h4><strong>2. Asamblarea<\/strong>:<\/h4>\n\n\n\n<ol>\n<li><strong>Stratul de gem:<\/strong> \u00centinde un strat generos de gem acri\u0219or pe toat\u0103 suprafa\u021ba blatului r\u0103cit.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<h4><strong>3. Prepararea glazurii<\/strong>:<\/h4>\n\n\n\n<ol>\n<li><strong>Combin\u0103:<\/strong> \u00centr-o cr\u0103ticioar\u0103 mic\u0103, amestec\u0103 zah\u0103rul pudr\u0103 cu cacaoa \u0219i apa.<\/li>\n\n\n\n<li><strong>\u00cenc\u0103lze\u0219te:<\/strong> Pune crati\u021ba pe foc mic \u0219i amestec\u0103 continuu p\u00e2n\u0103 ce zah\u0103rul se dizolv\u0103 complet, iar compozi\u021bia \u00eencepe s\u0103 se \u00eengroa\u0219e u\u0219or.<\/li>\n\n\n\n<li><strong>Adaug\u0103 uleiul:<\/strong> Ia crati\u021ba de pe foc \u0219i \u00eencorporeaz\u0103 cele 2 linguri de ulei. Amestec\u0103 bine p\u00e2n\u0103 ob\u021bii o glazur\u0103 lucioas\u0103.<\/li>\n\n\n\n<li><strong>Toarn\u0103:<\/strong> Distribuie glazura uniform peste stratul de gem, folosind o spatul\u0103.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<h4><strong>4. Servirea<\/strong>:<\/h4>\n\n\n\n<ul>\n<li>Las\u0103 pr\u0103jitura s\u0103 se r\u0103ceasc\u0103 complet \u0219i glazura s\u0103 se \u00eent\u0103reasc\u0103. Taie \u00een p\u0103trate \u0219i savureaz\u0103! \ud83c\udf74<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3><strong>Sfaturi utile<\/strong>:<\/h3>\n\n\n\n<ul>\n<li><strong>Pentru o not\u0103 diferit\u0103:<\/strong> Po\u021bi ad\u0103uga \u00een aluat nuci tocate, migdale sau stafide.<\/li>\n\n\n\n<li><strong>Textur\u0103 extra:<\/strong> Dac\u0103 \u00ee\u021bi place o glazur\u0103 mai crocant\u0103, adaug\u0103 1 lingur\u0103 de ciocolat\u0103 neagr\u0103 (de post) topit\u0103 \u00een glazur\u0103.<\/li>\n\n\n\n<li><strong>Gemul perfect:<\/strong> Alege gemuri cu un gust u\u0219or acri\u0219or, cum ar fi de vi\u0219ine, coac\u0103ze sau prune, pentru un contrast delicios.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h3><strong>De ce este special\u0103 aceast\u0103 negres\u0103 de post?<\/strong><\/h3>\n\n\n\n<ul>\n<li>Este <strong>u\u0219or de preparat<\/strong> cu ingrediente simple, disponibile oric\u00e2nd.<\/li>\n\n\n\n<li>Are o <strong>textur\u0103 pufoas\u0103 \u0219i bogat\u0103<\/strong>, f\u0103r\u0103 a folosi lapte sau ou\u0103.<\/li>\n\n\n\n<li>Este <strong>versatil\u0103<\/strong> \u0219i poate fi personalizat\u0103 \u00een func\u021bie de gusturi.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Aceast\u0103 negres\u0103 delicioas\u0103 combin\u0103 <strong>aromele clasice de ciocolat\u0103 cu dulcea\u021ba gemului<\/strong>, oferind o experien\u021b\u0103 culinar\u0103 complet\u0103! <strong>Poft\u0103 bun\u0103!<\/strong> \ud83d\ude0a<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aceast\u0103 re\u021bet\u0103 de negres\u0103 este ideal\u0103 pentru zilele de post sau pentru momentele c\u00e2nd dore\u0219ti ceva dulce, rapid \u0219i f\u0103r\u0103 ingrediente de origine animal\u0103. Blatul<\/p>\n","protected":false},"author":1,"featured_media":35864,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/35863"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35863"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/35863\/revisions"}],"predecessor-version":[{"id":35865,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/35863\/revisions\/35865"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/35864"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}