Acest tort minunat, care se prepar\u0103 u\u0219or \u0219i rapid, are un<\/p>\n\n\n\n
gust intens de ciocolat\u0103: este preg\u0103tit din blat fin de ciocolat\u0103,<\/p>\n\n\n\n
crem\u0103 de br\u00e2nz\u0103 \u0219i ciocolat\u0103, fiind acoperit la sf\u00e2r\u0219it cu glazur\u0103 de<\/p>\n\n\n\n
ciocolat\u0103. El este \u00eenalt, aspectuos \u0219i delicios!<\/p>\n\n\n\n
INGREDIENTE: Pentru blat:
-4 ou\u0103 (235 g +\/- 15 g);
-120 g de zah\u0103r (6 linguri);<\/p>\n\n\n\n
-80 g de sm\u00e2nt\u00e2n\u0103 fermentat\u0103 (3 linguri);
-100 ml de ulei rafinat de floarea-soarelui (\u00bd pahar de 200 ml);
-175 g de f\u0103in\u0103 (9 linguri);<\/p>\n\n\n\n
-55 g de pudr\u0103 de cacao (5 linguri);
-12 g de praf de copt (2.5 linguri\u021be);
-2 g de sare (\u00bc linguri\u021b\u0103).<\/p>\n\n\n\n
Pentru crem\u0103:
-400 g de crem\u0103 de br\u00e2nz\u0103 (Philadelphia, mascarpone);
-100 g de sm\u00e2nt\u00e2n\u0103 fermentat\u0103;<\/p>\n\n\n\n
-250 g de lapte condensat;
-55 g de pudr\u0103 de cacao (5 linguri).<\/p>\n\n\n\n
Densitatea cremei poate fi reglat\u0103, \u00een func\u021bie de sm\u00e2nt\u00e2na fermentat\u0103 utilizat\u0103. Dac\u0103 aceasta este mai lichid\u0103, folosi\u021bi 100 g de sm\u00e2nt\u00e2n\u0103 la 400 g de crem\u0103 de br\u00e2nz\u0103. Dac\u0103 ea este gras\u0103 \u0219i dens\u0103, pute\u021bi s\u0103 ad\u0103uga\u021bi 200 g de sm\u00e2nt\u00e2n\u0103 \u0219i 300 g de crem\u0103 de br\u00e2nz\u0103.<\/p>\n\n\n\n
Pentru sirop:
-100 ml de ap\u0103;
-50 g de zah\u0103r (2.5 linguri);
-20 ml de coniac sau brandy (op\u021bional).<\/p>\n\n\n\n
Pentru glazur\u0103:
-100 g de ciocolat\u0103 neagr\u0103 50%;
-40 ml de lapte (4 linguri);
-60 g de unt.
Din aceste ingrediente ve\u021bi ob\u021bine un tort cu dimensiunile de 15 x 18 cm, \u00een\u0103l\u021bimea de 9 cm \u0219i greutatea de 1700 g.<\/p>\n\n\n\n
MOD DE PREPARARE: 1.Preg\u0103ti\u021bi aluatul: sparge\u021bi ou\u0103le \u00eentr-un bol ad\u00e2nc. Ad\u0103uga\u021bi zah\u0103rul, sm\u00e2nt\u00e2na fermentat\u0103 \u0219i uleiul. Amesteca\u021bi cu mixerul p\u00e2n\u0103 la omogenizare.<\/p>\n\n\n\n
2.Ad\u0103uga\u021bi f\u0103ina cernut\u0103 \u00eempreun\u0103 cu pudra de cacao, praful de copt \u0219i sarea. Amesteca\u021bi cu mixerul pornit la vitez\u0103 mic\u0103 p\u00e2n\u0103 ve\u021bi ob\u021bine un aluat omogen, destul de lichid, care se scurge u\u0219or de pe spatul\u0103.<\/p>\n\n\n\n
3.Transfera\u021bi aluatul pe tava standard a cuptorului (32 x 39 cm), tapetat\u0103 cu h\u00e2rtie de copt. R\u0103sp\u00e2ndi\u021bi-l uniform. 4.Coace\u021bi blatul timp de 12-15 minute \u00een cuptorul pre\u00eenc\u0103lzit p\u00e2n\u0103 la 200\u00b0C. Verifica\u021bi dac\u0103 este gata prin testul cu scobitoarea. Timpul de coacere depinde de grosimea blatului \u0219i de caracteristicile cuptorului dumneavoastr\u0103.<\/p>\n\n\n\n
5.L\u0103sa\u021bi blatul s\u0103 se r\u0103ceasc\u0103 pe gr\u0103tar. Apoi r\u0103sturna\u021bi-l pe o alt\u0103 bucat\u0103 de h\u00e2rtie de copt \u0219i \u00eendep\u0103rta\u021bi h\u00e2rtia, pe care el s-a copt, de pe suprafa\u021ba lui.<\/p>\n\n\n\n
6.Uniformiza\u021bi marginile blatului, dup\u0103 care t\u0103ia\u021bi-l \u00een 4 p\u0103r\u021bi egale. Dac\u0103 dori\u021bi, pute\u021bi s\u0103 m\u0103cina\u021bi buc\u0103\u021belele r\u0103mase dup\u0103 uniformizarea marginilor blatului \u0219i s\u0103 le utiliza\u021bi pentru decorarea marginilor tortului. Dac\u0103 nu planifica\u021bi s\u0103 proceda\u021bi astfel, pur \u0219i simplu m\u00e2nca\u021bi-le: sunt delicioase.<\/p>\n\n\n\n
7.Preg\u0103ti\u021bi siropul: fierbe\u021bi apa \u0219i zah\u0103rul timp de 2 minute din momentul clocotirii. 8.Transfera\u021bi siropul ob\u021binut \u00eentr-un bol curat \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 p\u00e2n\u0103 la temperatura camerei. Apoi, dac\u0103 dori\u021bi, pute\u021bi s\u0103 ad\u0103uga\u021bi coniacul \u00een el. 9.\u00censiropa\u021bi blaturile cu siropul ob\u021binut, folosind pensula de silicon.<\/p>\n\n\n\n
10.Preg\u0103ti\u021bi crema: pune\u021bi sm\u00e2nt\u00e2na fermentat\u0103, crema de br\u00e2nz\u0103, pudra de cacao (cernut\u0103) \u0219i laptele condensat \u00eentr-un bol ad\u00e2nc. Ini\u021bial amesteca\u021bi cu spatula, ca s\u0103 combina\u021bi toate aceste ingrediente. Apoi bate\u021bi-le cu mixerul pornit la vitez\u0103 mic\u0103, ca s\u0103 se transforme \u00eentr-o crem\u0103 omogen\u0103 \u0219i pufoas\u0103.<\/p>\n\n\n\n
11.Asambla\u021bi tortul: suprapune\u021bi blaturile \u00eensiropate pe un platou (preferabil, \u00een interiorul unei forme reglabile, tapetate cu folie acetat), pres\u00e2ndu-le u\u0219or \u0219i ung\u00e2ndu-le cu c\u00e2te 1\/3 din crema preg\u0103tit\u0103.<\/p>\n\n\n\n
Blatul superior nu trebuie uns cu crem\u0103. 12.Preg\u0103ti\u021bi glazura: \u00eenc\u0103lzi\u021bi untul \u0219i laptele pe foc sau \u00een cuptorul cu microunde p\u00e2n\u0103 vor ajunge aproape de punctul de fierbere.<\/p>\n\n\n\n
13.Ad\u0103uga\u021bi ciocolata rupt\u0103 \u00een buc\u0103\u021bele, astfel \u00eenc\u00e2t s\u0103 fie acoperit\u0103 complet de solu\u021bia fierbinte. L\u0103sa\u021bi-le s\u0103 interac\u021bioneze pe parcursul a 1-2 minute, dup\u0103 care amesteca\u021bi-le cu telul p\u00e2n\u0103 la omogenizare.<\/p>\n\n\n\n
14.R\u0103sp\u00e2ndi\u021bi uniform glazura de ciocolat\u0103 pe suprafa\u021ba tortului. 15.Da\u021bi-l la frigider p\u00e2n\u0103 c\u00e2nd glazura se va \u00eenchega. Apoi \u00eendep\u0103rta\u021bi forma reglabil\u0103 \u0219i folia acetat din jurul lui. 16.Por\u021biona\u021bi \u0219i servi\u021bi tortul mega ciocolatos! V\u0103 dorim poft\u0103 bun\u0103 al\u0103turi de cei dragi! \u201dDac\u0103 \u0219i tu iube\u0219ti m\u00e2ncarea, distribuie aceast\u0103 re\u021bet\u0103\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
Acest tort minunat, care se prepar\u0103 u\u0219or \u0219i rapid, are un gust intens de ciocolat\u0103: este preg\u0103tit din blat fin de ciocolat\u0103, crem\u0103 de br\u00e2nz\u0103<\/p>\n","protected":false},"author":1,"featured_media":37828,"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\/37827"}],"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=37827"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/37827\/revisions"}],"predecessor-version":[{"id":37829,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/37827\/revisions\/37829"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/37828"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}