http___loveaffair29.blogspot.ae_2012_04_ta-divna-cokoladna-torta-chocolate-cake.html_1.xml
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Potato Ice Cream on Crumbled Chocolate Potato Cake Ingredients: Ingredients: Chocolate Potato Cake - 5 Idaho® Russet Potatoes - 300 grams flour, sifted - 3 tablespoons cocoa powder - 3 teaspoons baking powder - 1/2 teaspoon salt - 1/8 teaspoon nutmeg - 1/8 teaspoon cinnamon - 50 grams almond flour - 90 grams dark chocolate, grated - 225 grams butter - 450 grams sugar - 4 eggs, separated and whites whipped until stiff - 150 milliliters milk - 150 grams riced potato, cold Ingredients: Potato Ice Cream - 5 reserved baked potato skins - 9 egg yolks - 3/4 cup sugar - 2 cups whole milk - 2 cups heavy cream Ingredients: Smoked Hot Fudge - 3/4 cup butter - 12 ounces dark chocolate - 1 1/2 cups heavy cream - 1 cup corn syrup - 1/2 cup brown sugar - 1/2 cup cocoa powder - 1/2 teaspoon salt - Seeds from 1 vanilla bean, scraped Ingredients: Assembly - Chocolate Potato Cake (see recipe) - Potato Ice Cream (see recipe) - Smoked Hot Fudge (see recipe) - Coarse salt for garnish - Potato chips for garnish Directions: Directions: Chocolate Potato Cake - Preheat oven to 400°F. Bake the potatoes until tender, about 45 minutes. Scoop potato flesh out of the skins. Rice potato flesh and refrigerate. Save skins for use in ice cream. - In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, nutmeg and cinnamon. Mix in the almond flour and grated chocolate - In a large bowl, cream the butter, then add the sugar and egg yolks and mix thoroughly until combined. - Mix the dry ingredients into the butter mixture, then add the milk and riced potato. Fold in the egg whites. - Preheat oven to 350°F. Pour the batter into a 9-in. x 12-in. cake pan and bake until a toothpick comes out clean and cake has a little spring to the touch, 1 to 1 1/2 hours. Let cool. Directions: Potato Ice Cream - Preheat oven to 350°F. Roast reserved potato skins until just crispy and dry, about 10 minutes. - Mix the yolks and sugar in a medium bowl and set aside. - Simmer the milk, cream and roasted potato skins in a saucepot over low heat until infused, 30 minutes. - Strain the milk and potato-skin mixture over the yolks and sugar mixture. Transfer back to saucepot, return to low heat and stir until mixture coats the back of a spoon (crème anglaise), 6 to 10 minutes. - Chill for 3 to 4 hours, then churn in an ice-cream maker. Directions: Smoked Hot Fudge - Use a smoke gun to infuse the butter with a strong smoke flavor, about 4 minutes. - In a pot over low heat, stir the smoked butter with the remaining ingredients until melted and shiny, 6 to 10 minutes. Use immediately or let cool. Directions: Assembly - Crumble some of the cake into a serving bowl. Add a quenelle of ice cream, then spoon over some hot fudge. Sprinkle with coarse salt, garnish with potato chips and serve. Source: Erick Harcey Upton 43 Minneapolis, MN
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Ako ste bili u potrazi za savrsenom cokoladnom tortom, nasli ste ju. Vec duze vremena strpljivo ceka svoj red da bude isprobana. Definitivno treba biti radjena za neku prigodu.Taaako je ukusna ali i prebogata da bih ju napravila samo za nas dvoje. Jedan komad i secer u krvi vec skace.. Kako B nije ljubitelj cokolade, probao je jedan komad a ostatak su prijatelji sa zadovoljstvom smazali. I naravno , moja malenkost :) Torta s pravom nosi naziv Ta divna Cokoladna Torta. Zao mi je sto vise ne mogu uzivati u novim receptima blogerice Sweet Green. U potpunosti se pronalazim u njenom imenu. Moja strast prema slatkom i prema zdravoj prehrani cini cudnu kombinaciju. Mogla bih zivjeti samo na zelenilu i neizostavnim, mojim najdrazim slasticama.. Ovaj recept takodjer mozete pronaci i na kutiji Hershey's kakaa za kolace te na nekoliko stranih blogova. Svi ga vole.. Biskvit u ovoj torti izuzetno je ukusan i socan. I bez natapanja sirupom. Ovo je americki tip torte gdje nema odvajanja bjelanjaka od zumanjaka i posebnog izradjivanja nego se sve smucka zajedno. Brzo, prakticno i sa odlicnim rezulatom. Kremu mozete napraviti na dva nacina. Mozete ju ostaviti kao ganache, gdje ce vam krema biti kremastije teksture i tamnije boje ili hladnu kremu mozete izmiksati mikserom gdje cete dobiti malo drugaciju teksturu. Biti ce rahlija i svijetlije boje i dobiti cete malo vise na kolicini. U svakom slucaju jednako je ukusna. Ovaj puta kremu sam izradila, no draza mi je u ganache verziji. Čokoladna Torta Biskvit: - 2 salice secera - 1 3/4 salice brasna - 3/4 salice kakaa - 1 zlicica soli - 3 zlicice praska za pecivo - 2 jaja - 1/2 salice ulja - 1 salica mlijeka - 1 salica vruce vode Krema: - 1 i 1/4 salice secera - 1 salica slatkog vrhnja - 150 g tamne cokolade - 125 g maslaca - 1 vanila secer ili 1 zlica vanila ekstrakta .... 1 salica mjera je za 240 ml tekucine i 240 g suhih sastojaka. Dekoracija: - 50 g tamne cokolade - i jos dodatno pola mjere za Kremu (za ruze na torti) Postupak: Prvo napravite kremu. Njoj treba duze da se ohladi. Secer i vrhnje zagrijte do vrenja, smanjite vatru i kuhajte 6 min ( iskreno,ne znam tocno zasto bas 6 min, no tako stoji u receptu). Zatim dodajte maslac i cokoladu i mijesajte dok se sve ne sjedini u jednolicnu smjesu. Dodajte vaniliju i prebacite u drugu plastiku da se ohladi. Dok se krema hladi, napravite biskvit. Pomijesajte sve suhe sastojke u jednoj zdjeli a u drugoj zdjeli pomijesajte jaja,ulje i mlijeko. Vrelu vodu dodajete na kraju. Promijesajte sve, suhe i tekuce sastojke i mijesajte mikserom oko 2 min. Zatim dodajte vrelu vodu. Da vas ne zbuni, tijesto treba biti poprilicno rijetko. Pecite u dvije kore na 175 C, 30 min. Ako nemate dva ista kalupa, pecite jedan za drugim. Probala sam ispeci i kao jedan biskvit pa ga prerezati po pola. Mozete i to ali ce vam se biskvit malo runiti. Predlazem da ga pecete u dva dijela. Kalup obavezno oblozite papirom kako vam smjesa nebi iscurila. Ja sam za svaki slucaj stavila i aluminijsku foliju sa vanjske strane. Nisam htjela riskirati da mi koja kap procuri i zadimi cijelu pecnicu.. Kada se sve ohladi,slozite tortu. Kremu mozete ostaviti kao ganache ili ju mozete izraditit mikserom. Meni je osobno draza kao ganache. Prvi biskvit premazite sa 2/3 kreme,prekrijte sa drugim biskvitom i zavrsite sa ostatkom kreme. Za dekoraciju sa ruzama napravila sam dodatno jos pola mjere za kremu. Postupak za pravljenje ogradice mozete naci ovdje. Dobar tek! THE Chocolate Cake If you have been looking for a perfect chocolate cake, you found one. This cake needs to be made for an occasion. It is delicious and sooo rich. Way to rich to be made just for B and me. One piece of this cake and your sugar level will rise. B is not a big chocoholic. He tried one piece and the rest was finished by our friends and myself :) Well..mostly myself. The Chocolate Cake The cake: - 2 cups sugar - 1 3/4 cups flour - 3/4 cup cocoa - 1 teaspoon salt - 3 teaspoons baking powder - 2 eggs - 1/2 cup sunflower oil - 1 cup milk - 1 cup hot water In one bowl mix all the dry ingredients and in other one eggs,milk and oil. Mix everything together and whip with the mixer for about 2 min. Then add the hot water and mix everything together until combined. The mixture is supposed to be more liquid. Don"t let that confuse you. Just make sure you put the baking paper so that it doesn"t leak out. Just in case, I did the aluminium foil from the outside too. Did not want to risk that couple of drops cause all that smoke in the oven.. Bake in two pans on 175C for 30 min. The filling: - 1 1/4 cup sugar - 1 cup heavy cream - 150 g dark chocolate - 125 g butter - 1 tablespoon vanilla extract In a medium pan bring cream and the sugar to a boil. Lower the heat and let it boil for 6 min. Then add the chocolate and butter and stir until chocolate is melted and everything combined. Add the vanilla and place in another bowl. Let it cool. You can use the filling in two ways. You can leave it like a ganache and have a filling creamy and of darker color, or you can whip it with the mixer and get a filling not as creamy and lighter. Like the one I used on the picture. I have to say I prefer the ganache. Both taste the same, delicious. To assemble the cake: Spread 2/3 of the filling over the first cake layer. Cover with another layer and top with the rest of the filling. The amount of the filling is enough to finish the cake with the thin layer of filling. For the roses decoration I made, I used extra half of filling recipe. The instructions for the chocolate fence decoration you can find here .