http___www.kodnene.com_2011_07_coko-torta__1.xml
1.1 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 2.10 2.11 2.12 2.13 2.14 2.15 2.16 2.17 2.18 2.19 2.20 2.21 2.22 2.23 2.24 2.25 2.26 2.27
Sacher revisited the scent of orange INGREDIENTS for a mold of 24 cm: 6 medium eggs 130 g of sugar 20 g of honey orange 100 g dark chocolate 60% 50 g dark chocolate 99% 150 g of soft butter cream 150 g flour 00 A pinch of salt 10 slices of candied orange peel 1 teaspoon baking powder INGREDIENTS FOR THE DRIPPING WET: 50 g of water 50 g of sugar 10 g of orange liqueur INGREDIENTS FOR THE GLAZE: 200 g of dark chocolate 200 g of cream 35 g of glucose syrup INGREDIENTS FOR THE FINISHING: 150 g of jam jam berries (or orange) PROCEDURE: Combine and dissolve, in a water bath, the two types of chocolate. Do it to cool off the heat, leaving a water bath. Separate the yolks from the whites. Pour the butter into a bowl and begin to assemble with their whips. Combine remaining sugar and the honey leaving mount for 5 minutes. Combine the egg yolks one by one, by inserting the following after the former was totally absorbed. Chop the orange peel with a knife and add them to the dough. Combine the flour, in two stages, continuing to mount. Pour the melted chocolate lukewarm now mounted in the butter, stirring with a spatula from top to bottom. In another bowl combine the egg whites and remaining sugar, you must obtain a mass of frothy and shiny. Combine one part of egg whites to the butter mixture, stirring with a spoon to soften a little the compound, instead join the second part mixing from top to bottom with a spatula, this time to incorporate air. Strain the mixture into the pan with a spoon just leveling. Place in the middle of the oven, preheated at 170 ° for 45-50 minutes. Take out the cake from the oven and allow to cool completely for at least half an hour. Prepare for the bathes syrup: In a saucepan combine the water and sugar, without stirring, and bring the syrup to a boil. Remove from heat, let it cool and add the liqueur. Cut the cake with a serrated knife, turning on itself, resulting in two discs. Soak the inside but not too much of the disks with the syrup. Spread the center of a disc jam spreading it with a spatula. Close the cake and place it on a grill, leaning over a bowl or a large baking pan. Prepare the glaze: Chop the chocolate finely with a knife. In a saucepan, pour the cream and glucose syrup, melt it and add the chocolate and stir the fire is out, until the chocolate to melt completely. Pour the icing on the cake making particular with the help of a long blade, trim the edges well. Pour the glaze made in a pastry bag or a cone of parchment paper to make the classic text "Sacher". Garnish with orange peel. Store the cake at room temperature up to 3 days. Recipe taken from the blog "Dolcemente-salato" di Ylenia Vitale
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 17.2 18.1 19.1 20.1 21.1 21.2 21.3 21.4 22.1 23.1 23.2 24.1 25.1 25.2 26.1 26.2 27.1 27.2 27.3 28.1 29.1
za kalup promjera 26 cm treba: Tijesto: 7 jaja 200 g šećera 100 g tamne čokolade (52%) 1 vanilin burbon šećer (10 g) 60 g maslaca 200 g brašna 1 vrećica praška za pecivo (12 g) 3 žlice vode Krema: 700 ml slatkog vrhnja 150 g čokolade 1 vrećica instant želatine mješavina od oko 3 žlice vode i 3 žlice ruma za vlaženje tijesta rastopljena čokolada za ukrase Kalup obložite papirom za pečenje. Da se papir bolje drži kalup prvo mjestimično premažite maslacem. Na pari otopite čokoladu i maslac, sklonite i pustite da se malo hladi. Odvojite žutanjke i bjelanjke. Uključite pećnicu na 180°C Žutanjke tucite sa šećerom i burbon vanilin šećerom dok dobijete rahlu svijetložutu smjesu, pred kraj dodajte i vodu. Nakon toga uz miješanje dodajte ohlač‘enu smjesu čokolade i maslaca, a zatim brašno pomiješano s praškom za pecivo. Na kraju lagano, bez miksera umiješajte snijeg od bjelanjaka.Dobivenu smjesu izlijte u kalup i pecite oko 40 minuta. Ako niste sigurni da li je tijesto pečeno u sredinu zabodite drveni štapić koji kad se izvadi iz tijesta mora biti čist. Pečeno tijesto izvadite iz kalupa i ostavite da se ohladi, najbolje na rešetku, a kada se malo ohladi uklonite papir za pečenje. Potpuno ohlađeno tijesto dva puta vodoravno prerežite tako da dobijete tri lista. Poškropite ih mješavinom vode i ruma (po potrebi povećajte količinu) Za kremu na pari otopite čokoladu. Slatko vrhnje malo istucite, dodajte želatinu, tucite dalje i pred kraj polako dodajte ohlač‘enu rastopljenu čokoladu. Koristila sam želatinu zbog sigurnosti da se u ove nesnosno tople dane krema ipak održi. Trećinom kreme premažite prvi list tijesta, položite na nju drugi list, premažite kremom, položite treći list tijesta, blago pritisnite da se sve sljubi. Ostatkom kreme premažite tortu izvana pa stavite u hladnjak. Rastopite još malo čokolade, stavite je u vrećicu za zamrzavanje, malo odrežite vrh vrećice, stisnite i na papiru za pečenje napišite ili nacrtajte što želite. Stavite na hladno da se stegne. Ukrasite tortu. Poslužite dobro ohlađeno. Fotografije nisu neke, ali okus torte je jaaako dobar, iskreno preporučam.