“Obrnuta” čokoladna torta
Biskvit:
1 šalica bijelog šećera
1 šalica smedjeg šećera
1 i 3/4 šalica brašna
1 šalica tamnog kakaa
2 čajne žl sode bikarbone
1 čajna žl praška za pecivo
1/2 čajne žl soli
2 cijela jaja L
1 žumanjak
1 šalica milerama (punonasno kiselo vrhnje)
1/2 šalice punomasnog mlijeka
1/2 šalice ulja
1 žl vanilin extracta
1 šalica svježe kuhane instant kave
(Mjere su u šalicama “cups” dakle 1 šalica = 240 ml.)
Sjediniti najprije sve suhe sastojke. Izmješati i dodavati jaja, ulje, mileram i sve mokre sastojke. Izmješati pa na samom kraju dodati svježe napravljenu vruću instant kavu.
Smjesu rasporediti u 2 jednaka kalupa fi 24 koja ste prethodno premazali maslacem i posuli oštrim brašnom. Peći u prethodno zagrijanoj pećnici na 180* 20 min. Provjeriti čačkalicom. Ovaj biskvit je izuzetno sočan.
Ohladiti. U medjuvremenu napraviti ganache.
Ganache:
400 ml vrhnja za šlag
400 ml kvalitetne čokolade za kuhanje
50 g hladnog maslaca
U zagrijano vrhnje dodati na kockice izlomljenu čokoladu. Ostaviti malo da čokolada omekša i sve izmješati u glatku homogenu smjesu. Dodati na kraju maslac. Sjediniti. Ohladiti. Svaku koru rezati na pola kako biste dobili 4 tanje korice. Tortu slagati u obruč. Ostaviti da se ohladi preko noći. Na kraju na vrh izliti ganache od 100 ml vrhnja i 100 g čokolade. Dekorirati po želi… ja sam ovu ostavila “golu”
Ovo je osnova na koju možete nadogradjivati još puno toga, dodati karamel, lješnjake, voćni sloj… čokolada se ljubi sa malinama pa bi one izvrsno išle u ovu kombinaciju. Pustite mašti na volju i igrajte se 😘
Cijeli video recept potražite na @youtube @just.katebake
Tamo vam otkrivam neke tips&tricks 😉
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#justkatebake #recept #cokolada
"Inverted" chocolate cake
Biscuit:
1 cup of white sugar
1 cup of brown sugar
1 and 3/4 cups of flour
1 cup of dark cocoa
2 teaspoons of baking soda
1 teaspoon baking powder
1/2 teaspoon of salt
2 whole eggs L
1 yolk
1 cup Milleram (full-fat sour cream)
1/2 cup whole milk
1/2 cup oil
1 tsp vanillin extract
1 cup of freshly brewed instant coffee (Measurements are in cups, so 1 cup = 240 ml.) Combine all dry ingredients first.
Mix and add eggs, oil, milleram and all wet ingredients.
Mix and at the very end add freshly made hot instant coffee.
Distribute the mixture in 2 equal molds fi 24, which you previously coated with butter and sprinkled with sharp flour.
Bake in a preheated oven at 180* for 20 min.
Check with a toothpick.
This biscuit is extremely juicy. Cool down.
In the meantime, make the ganache.
Ganache:
400 ml of whipping cream
400 ml of quality cooking chocolate
50 g of cold butter
Add the chopped chocolate into the heated cream. Leave the chocolate for a while to soften and mix everything into a smooth homogeneous mixture. Add butter at the end. Unite. Cool down.
Cut each crust in half to get 4 thinner crusts. Arrange the cake in a ring. Leave to cool overnight. Finally, pour a ganache of 100 ml of cream and 100 g of chocolate on top.
Decorate as desired... I left this one "bare"
This is the base on which you can build a lot more, add caramel, hazelnuts, a fruit layer... chocolate loves raspberries, so they would go great in this combination. Let your imagination run wild and play 😘
. . #justkatebake #recipe #chocolate
Негізгі бет “Obrnuta” ČOKOLADA 🤎 - lako i jednostavno do najčokoladnije torte‼️
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