Un tort foarte fin si delicios cu un ingredient de calitate: ciocolata!

Secretul acestui tort este sa aveti totul pregatit la indemana si sa va miscati repede in toate etapele prepararii lui.

Ingrediente (organice) – pentru 6 persoane:

– 310 g ciocolata neagra (70-85% cacao) rupta in bucati
– 180 g ciocolata neagra pentru topping
– 10 oua

Mod de preparare:

Captusiti un vas rotund cu hartie de copt. Preincalziti  cuptorul la 200 grade Celsius.

Topiti ciocolata ciocolata rupta in bucati in bain-marie. Amestecati frecvent si  nu lasati sa dea in clocot ciocolata.

Puneti albusurile intr-un bol si bateti pana devin spuma.
Frecati galbenusurile pana devin o crema spumoasa (da, este posibil sa obtineti o crema spumoasa de galbenusuri fara sa adaugati zahar!)

Dupa ce s-a topit ciocolata, adaugati galbenusurile batute in ciocolata amestecand continuu, pana devine o crema omogena.  Compozitia se va intari destul de repede insa nu renuntati. Si daca e nevoie, implicati si sotul.

Adaugati apoi albusurile batute spuma in compozitie amestecand incet pana ce amestecul capata consistenta unui sufleu sau a unei creme spumoase.

Turnati apoi amestecul in vasul de copt si dati la cuptor exact 8 min.
Scoateti din cuptor si lasati sa se raceasca apoi dati la frigider pentru 12 ore.
Scoateti tortul din frigider si asezati-l pe tava. Topiti ciocolata dupa procedura de mai sus si apoi turnati o pelicula fina deasupra tortului. Dati la frigider tortul pentru 15 minute.

Inainte de servire treceti cutitul prin apa fierbinte pentru a putea felia mai usor.
Se poate servi cu capsuni proaspete si de ce nu, cu un pahar de sampanie sau vin spumos. Si mai puteti adauga si melodia preferata ca sa fie meniul complet. Sa va faca placere !

Celtic woman – You raise me up

(Sursa retetei – cartea ‘Mananca de placere, mentine-te in forma’ de Michel Montignac)

——————————————————————————————————–

Chocolate cake

A very fine and delicious cake with a quality ingredient: chocolate!

The secret of this cake is to have everything ready at hand in order to move quickly in all stages of its preparation.

Ingredients (organics) – for six persons:

• 310 g dark chocolate (70-85% cocoa), broken into pieces
• 180 g dark chocolate for topping
• 10 eggs

Directions:

Line a round dish with baking paper. Preheat the oven to 200 degrees Celsius.

Melt the chocolate broken into pieces in a bain-marie. Stir frequently and do not let the chocolate boil.

Place the egg whites in a bowl and beat until foamy.
Rub the yolks until they become a foamy cream (yes, it is possible to get a foamy cream of the yolks without adding sugar!)

After the chocolate has melted, add the egg yolks beaten into the chocolate, stirring continuously, until it becomes a homogeneous cream. The composition will harden quite quickly, but don’t give up. And if necessary, involve the husband as well to help you.

Then add the beaten egg whites to the mixture, mixing slowly until the mixture has the consistency of a souffle or a foamy cream.

Then pour the mixture into the baking dish and put in the oven for exactly 8 minutes.
Remove from the oven and let it cool, then put it in the fridge for 12 hours.
Take the cake out of the fridge and place it on the tray. Melt the chocolate according to the procedure above and then pour a thin film over the cake. Refrigerate the cake for 15 minutes.

Before serving, run the knife through hot water to be able to slice more easily.
It can be served with fresh strawberries and why not, with a glass of champagne or sparkling wine. And you can also add your favorite song to make the menu complete. Enjoy!

Categories: Deserturi, Fara gluten, Fara lactoza, Vegetarian

Tags: chocolate, Ciocolata, egg, Ou