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http___gastro.vijesti.me_recepti_choco-meringue-kolac-5017_1.xml
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This recipe is originally by James Martin, it was a favourite of my mums and after discovering she had a wheat intolerance we experimented to see if we could make a gluten free version. It is every bit as good as the regular one! Preheat oven to 180C/350F/Gas4. Melt the butter and cola gently in a pan and leave to cool slightly as you prepare the dry ingredients. Sieve the flour, sugar, cocoa and bicarbonate of soda and Xantham gum into a large bowl. Add the cooled butter and cola mix to the dry ingredients, along with the milk, eggs and vanilla extract. Mix gently, but thouroughly, ensuring there are no pockets of flour at the bottom of the bowl and as few lumps as possible. Prepare a cake tin or suitable dish by lightly buttering or lining with greaseproof paper. Pour the mixture into the dish and cook for 40 minutes - 1hour or until you can skewer the centre of the cake and have it come out clean. Remove the cake from the oven and allow it to cool. As the cake is cooling, prepare the icing by melting the rest of the butter, cola and cocoa powder in a pan. Bring the melted mixture to the boil then add to the icing sugar. Mix thouroughly until you have a smooth mixture that can easily be spread on the cake. While the cake is still warm, spread on the icing and leave to cool completely. You can add the melted butter and cola mix hot, but it may increase the amount of lumps you get in the mixture. The mixture can get quite lumpy, mix it as best you can by hand or use a food processor on a low setting to try and smooth the mixture out. You can experiment with the amount of Xantham gum you add to get a firmer or gooier sponge. The less you add the less the cake mixture will firm up. The cake will last 3-4 days stored in the fridge. Try warming the cake up in the microwave and serving with cream or ice cream for a delicious pudding or serve cold and enjoy any time! Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.
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Priprema 1 Zagrijati rernu na 160C. Okrugli kalup prečnika 24-25cm premazati sa malo margarina a na dno staviti pek papir. Izlomiti čokoladu i otopiti je na pari zajedno sa maslacem. Smjesu ostaviti da se malo prohladi. 2 Pjenasto umutiti cijela jaja, žumanca i šećer.Dodati prohlađenu smjesu čokolade i maslaca, mljevene bademe i brašno prosijano sa praškom za pecivo. Smjesu uliti u pripremljen kalup i peći 30-40 minuta. Kolač izvaditi iz rerne i povećati temperaturu na 180C. 3 Bjelanca umutiti u mekan snijeg. Mutiti i dalje uz postepeno dodavanje šećera. Dodati sirće i mutiti dok se ne dobije čvrst, sjajan snijeg. Ručno, silikonskom špatlom umiješati gustin i kakao koji ste prije toga pomijesali i prosijali. Smjesu preliti preko kolača, poravnati i staviti ponovo u rernu. Peći jos 20-25min. 4 Kolač izvaditi iz rerne i nakon 15-tak minuta proći nožem između stranica kolača i kalupa a zatim skinuti obruč. Kolač ostaviti na sobnoj temperaturi da se hladi a zatim prebaciti u frižider na 2 sata. Izvaditi kolač iz frižidera pola sata prije služenja.