http___www.torterecepti.rs__start_60_1.xml
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Tuesday, March 13, 2012 Chocolate Crumble Cake Laden with chocolate and a crumbly, oaty topping, this gorgeous cake doubles as a dessert, particularly if you lavish it with cream. Serves : 10 Preparation time : 20 minutes Cooking time : 50 minutes 300 g/10 oz Cadbury’s Bournville chocolate 250 g/8 oz firm unsalted butter 400 g/13 oz plain flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 125 g/4 oz caster sugar 1 egg 25 g/1 oz porridge oats 3 tablespoons demerara sugar Grease a 20 cm/8 inch springform cake tin. Break 200 g/7 oz of the chocolate into pieces. Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Add 25 g/1 oz of the butter and stir until smooth. Put the flour baking bowder and cinnamon in a food processor. Add the remaining buttr and blend until the mixture resembles coarse breadcrumbs. Blend in the caster sugar. Reserve 250 g/8 oz of the crumble mixture. Add the egg to the remainder and mix to a firm paste. Press the paste into the base of the prepared tin. Spoon the melted chocolate mixture over the base to within 1 cm/ ½ inch of the edge. Chop the remaining chocolate and mix it with the reserved crumble mixture, the oats and demerara sugar. Sprinkle it over the chocolate layer in the tin. Bake in a preheated oven, 180oC(350oF), Gas Mark 4, for 45 minutes or until golden. Monday, March 12, 2012 Red Fruit Pavlovas with Chocolate Sauce These individual pavlovas should be crisp on the outside and marshmallowy inside. The chocolate sauce, which asn be served either warm or cold, can be spooned over just before serving. Serves : 8 Preparation time : 20 minutes Cooking time : 50 – 35 minutes 3 Cadbury’s Flake 4 egg whites 200 g/7 oz caster sugar 1 teaspoon cornflour 1 teaspoon white wine vinegar 350 g/11 ½ oz stawberries or raspberries 150 ml/ ¼ pint double cream SAUCE 200 g/7 oz Cadbury’s Bournville chocolate, broken into pieces 4 tablespoons milk 3 tablespoons golden syrup ½ teaspoon vanilla essence 25 g/1 oz unsalted butter Line a large baking sheet with nonstic paper. Cozrsely crumble the Flake. Whisk the egg whites in a large bowl until suiff. Gradually whisk in the dugar, 1 tablespoonful at a time, until the meringue is stiff and glossy. Stir in the cornflour, vinegar and two-thirds of the crumbled Flake. Divide the mixture into 8 mounds on the baking sheet, spreading each one to about 7 cm/3 inches in diameter and making a sip in the centre. Bake in a preheared oven, 140oC (275oF), Gas Mark 1, for 45-50 minutes until crisp Loave to cool. For the sauce, put the chocolate, milk, golden syryp and vanilla essence into a small heavy-based saucepan and heat gently, stirring frequently until the chocolate has melted. Stir in the butter. Continue stirring until the sauce is smooth, then pour it into a jug. Slice the strawberries, if using. Whip the cream, fold in the fruit and spoon the mixture on to the meringues. Decorate with the remaining crumbled Flake and serve with the sauce. Posted by Kati - Thai at 8:29 AM No comments: Sunday, March 11, 2012 Chocolate and Banana Creams Muscovado sugar dissolves into cream and yogurt to make a lovely, treacly syrup. This simple dessert is great for both family meals and entertaining. Serves : 4 Preparation time : 10 minutes, plus chilling Cooking time : 5 minutes 200 g/7 oz Cadbury’s Dairy Milk chocolate, broken into pieces 150 ml/ ¼ pint double cream 2 ripe bananas Finely grated rind and juice of ½ lemon 200 g/7 oz Greek yogurt 40 g/1 ½ oz dark muscovado sugar Chocolate curls, to decorate (see page 8) Melt the chocolate with 4 tablespoons of the cream, then stir gently until smooth. Mash the bananas by hand with the lemon juice. Stir in the yogurt. Stir the remaining cream into the chocolate mixture, Divide one-third of the mixture among 4 serving glasses and sprinkle with a little of the sugar. Divide half the banana mixture some sugar over the top. Repeat the layers, finishing with a chocolate layer. Chill for at least 30 minutes until the sugar has dissolved. Decorate with chocolate curls before serving. Saturday, March 10, 2012 Chocolate and Raspberry Brulee Mascarpone cheese has a smooth and creamy texture that goes so well with chocolate. Use Cadbury’s Bournville or Cadbury’s Daily Milk chocolate and fresh or frozen raspberries. Serves : 4 Preparation time : 2 minutes, plus chilling Cooking time : 8 – 10 minutes 250 g/8 oz mascarpone cheese 1 teaspoon vanilla essence 100 g/3 ½ oz Cabury’s Dairy Milk chocolate 4 tablaspoons single cream 200 g/7 oz raspbcrries, thawed if frozen 75 g/3 oz caster sugar Beat the mascarpone cheese with the vanilla essence until smooth. Grate half the chocolate and add to the mixture. Melt the remaining chocolate with the cream. Spoon half the mascarpone mixture into 4 small ramekin dishes. Scatter two-thirds of the raspbees in the dishes, then spoon in the melted chocolate and cream mixture. Cover with the remaining mascarpone mixture and raspberries. Smooth the surface. Sprinkle with an even layer of caster sugar. Preheat the grill to moderately not and grill for 3-4 minutes, watching closely, until lightly caramelized. Chill for about 30 minutes until ready to serve. Friday, March 9, 2012 The Best Chocolate Mousse There are countless recipes for chocolate mousse, some very rich, some bitter, others too sweet and sickly. This one strikes the perfect balance. Serves : 6 Preparation time : 15 minutes, plus chilling Cooking time : 5 minutes 200 g/7 oz Cadbury's Bournville chocolate, broken into pieces 25 g/1 oz unsalted butter, melted 3 tablespoons orange-flavoured liqueur, brandy or rum 150 ml/ 1/4 pint double cream 3 egg whites 2 tablespoons caster sugar cocoa powder, for dusting Melt the chocolate, then stir in the butter until melted and the liqueur, brandy or rum. Stir gently until smooth. Lightly whip the cream. Whisk the egg whites in a separate bowl until peaking. Whisk in the sugar. Fold the cream, then the egg whites into the melted chocolate mixture, using a large metal spoon, until evenly combined. Turn the mousse into small ramekin dishes or glasses and chill for at least 2 hours until set. Serve dusted with cocoa powder. Thursday, March 8, 2012 Chocolate Marble Cheesecake When baked, the centre of this cheesecake should still feel slightly soft in the middle. Avoid overbaking or the texture will be dry. Serves : 8 - 10 Preparation time : 20 minutes, plus chilling Cooking time : 40 - 45 minutes 125 g/4 oz gingersnap biscuits 2 tablespoons cocoa powder 40 g/1 1/2 oz unsalted butter FILLNG 400g/13 oz cream cheese 150 g/5 oz caster sugar 3 eggs 2 teaspoons vanilla essence 150 ml/ 1/4 pint double cream 200 g/7 oz Cadbury's Bournville chocolate, broken into pieces pouring cream, to serve Put the biscuits in a polythene bag and crush them with a rolling pin. Mix the crushed biscuits With the cocoa powder. Melt the butter in a small saucepan and stir in the biscuit mixture until combined. Press the mixture into the base of a 20 cm/8 inch springform cake tin. Beat the cream cheese to soften, then beat in the sugar, eggs, vanilla essence and cream. Melt the chocolate. Spoon about one-third of the cream cheese mixture into a separate bowl and beat in the chocolate. Pour the cream cheese mixture into the tin, then place spoonfuls of the cream cheese and chocolate mixture over it Using a knife, swirl the mixtures together lightly to create a marbled effect. Bake in a preheated oven, 160C (350F), Gas Mark 3, for 35 - 40 minutes or until the centre of the cheesecake feels only just set. Turn off the oven and leave the cheesecake to cool in it, then transfer to the refrigerator. Serve chilled with pouring cream. Subscribe to: Posts (Atom)
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Panama torta Potrebno je: Testo: 14 dag šećera, 7 žumanjceta, 2 rebra čokolade, razmekšane u pećnici, 14 dag samlevenih oraha, 3 rebra čokolade, izribane, 7 belanceta, istučenih u čvrsti sneg Nadev:14 dag šećera, 14 dag maslaca, 12 rebro čokolade, razmekšane u pećnici, 2 jaja Priprema: Šećer, žumanjce i rastopljenu čokoladu mešajte oko 25 minuta da dobijete lepu, penastu masu. Postepeno dodajte orahe i ribanu čokoladu, a na kraju u masu umešajte sneg od belanjaka. Kalup za tortu namažite maslacem i pospite brašnom, te u njega stavite priredjenu masu. Pecite u pećnici na srednje laganoj vatri (150 C) dok bude pečeno. Pečeno izvadite iz kalupa, sasvim ohladite, te razrežite na 3 dela. Tortu nadevajte nadevom, a spolja premažite ostatkom nadeva. Nadev: Šećer i maslac mešajte 25 minuta, dodajte postepeno razmekšanu čokoladu i jaja, te mešajte tako dugo dok dobijete čvrstu masu. Ukoliko vas interesiraju drugi kolači možete ih potražiti na stranici kolači. To je naša početna stranica gdje se nalazi velik broj recepata za kolače, a torte potražite na našoj drugoj stranici. Carigradska torta Potrebno je: za testo: 12 belanaca, 15 kašika šećera, šest kašika brašna, 200 gr oraha za fil: 8 kašika brašna, 5 kesica vanilin šećera, 10 kašika šećera u prahu, 500 ml mleka, 250 gr putera, 300 gr oraha Priprema: Kora: umutiti 6 belanaca sa 7,5 kašika sećera, 3 kašike brašna, u to dodati ručno mešajući 100 grama oraha i ispeći koru u plehu od električnog šporeta, na papiru za pečenje. Na isti način ispeći i drugu koru. Kad su kore pečene i ohladjene podeliti ih po dužini tako da dobijete 4 iste kore. Fil: 8 kašika brašna, 5 kesica vanilin šećera, 10 kašika prah-šećera razmutiti u malo mleka, prethodno staviti 500ml mleka da prokuva i skuvati kao puding. Umutiti puter sa 4 kašike prah-šećera, i u to dodavati jedno po jedno žumance muteći mikserom. Ohladjeni fil sastaviti sa umućenim maslacem, ručno muteći i na kraju dodati 300 grama oraha. Ovim filom filovati kore i sastaviti u tortu. Premazati tortu i spolja i posuti krupno mlevenim orasima. Ukrasiti je po želji.Izvor Bela pita Potrebno je: 500g brašna, 200g šećera, 250g masti, 2 jajeta, pola praška za pecivo, vanil šećer Fil: 3dcl mleka, 200g šećera 5 kašika griza, 250g putera, vanil šećer, malo limunova soka Priprema kore: Mast dobro izmutiti mikserom,dodati jaja,šećer te brašno,prašak za pecivo i vanil šećer.Dobro umesiti.Podeliti na tri dela.Razvući oklagijom, peći na prevrnutom plehu. Fil: U mleko zakuvati šećer pa potom zakuvati griz.Dodati vanil šećer i malo limunovog soka.Kada se prohladi dodati puter. Filovati.Najbolje su kada se naprave dan ranije. Torta Margareta Potrebno je : 9 jaja, 9 kašike šećera, 9 kašike oraha, 3 kašike brašna, pola praška za pecivo, Krema za roladu: 30 g oraha, 1,5 dl mleka, 200 g šećera, 200 g margarina, 3 banane, krema za tortu: 5 žumanjaka, 5 kašika oštrog brašna, 2 kašika glatkog brašna, 5 dl mlijeka, 200 g margarina, 200 g sećera u prahu. Penasto izmiksajte žumanjke sa šećerom, dodajte ostale sastojke i na kraju sneg od belanjaka. Ispecite biskvite u namašćenom i papirom za pečenje, obloženom, četvrtastom, kalupu.Vrući biskvit savijte u roladu. Priprema: Zakipite mleko i prelijte preko oraha. U hladno dodajte margarin, izradjen sa šećerom. Na biskvit namažite kremu,u sredinu složite cele banane i savijte u roladu. Ohladite u hladnjaku 2 – 3 sata i izrežite na 21 komad.U mleko izradite žumanjke s brašnom i zakuvajte u preostalom mleku. U ohladjenu kremu dodajte margarin izradjen sa šećerom. Na veći pladanj složite red od 7 rolada, namažite kremom, pa drugi red i treći. Za ukrašavanje: Na pari istucite 5 belanjaka i 250 g šećera dok ne postane gusto. Krem torta Potrebno je: 150 g posnog keksa, 100 g badema, 75 g posnog margarina, 6 listova želatina, 175 g posne crne čokolade, 400 g biljne pavlake, 150 ml sojinog jogurta, 400 g posnog krem sira, 75 g meda, 2 kašike šećera, kesica vanilin šećera i 3 kašike listića badema. Priprema: Keks stavite u plastičnu kesu i izmrvite oklagijom. Na umerenoj temperaturi zagrejte margarin, dodajte izdrobljen keks, promešajte, stavite u kalup obložen masnim papirom, pritisnite kašikom i ohladite 60 minuta. Bademe krupno iseckajte i ispržite u teflonskom tiganju. Želatin otopite u hladnoj vodi. Mikserom umutite pavlaku, umešajte krem sir, jogurt, med, šećer, vanilu, oceđene listove želatina i promešajte, a zatim dodajte 100 g krupno seckane čokolade. Kremom nafilujte koru i ostavite da odstoji tokom noći u frižideru. Ostatak čokolade otopite na pari, malo ohladite, ukrasite tortu i pospite listićima badema. Posna torta sa malinama Potrebno je: Za koru: (x3), 150g brašna,5 kašika šećera,2 kašike kakaa, 1/2 kesice prašak za pecivo, 1.5dl kisele vode,0.5dl ulja, 25 g posne čokolade, Za fil:I. 1.lit gustog soka od malina, 15 kašika šećera, 4 kesice pudinga od maline, 250 g margarin, 50 g šećera u prahu, 300 g malina, Za fil:II. 500 ml posne slatke pavlake, 100 g prah šećera, Za ukrasavanje: 600 g posnog šlaga 200 ml kisele vode, boja za kolače par kapi Priprema: Kora: U činiju staviti kiselu vodu i šećer i umutiti mikserom dok se šećer ne istopi. Dodati brašno pomešano sa praškom za pecivo i kakaom. Izrendati čokoladu i lagano promešati žicom za mućenje. Kada se masa sjedini izliti u pleh (30x20 cm) obložen paprom za pečenje. Peći na 200 C, oko 15 minuta. Ispeći tri kore. Torta Semifreddo Semifreddo - tradicionalni Apeninski desert koji podseća na meki sladoled . Karakteristika Semifredo je da se sastoji od raznih nadeva , od keksa,oraha i čokolade i raznih plodova sa bobicama . Potrebno je: 2 jaja, 30 g šećera, 250 ml 35 % pavlake, 70 g kandirane narandže, Šaka svežeg ili zamrznutog jagodičastog voća, 50g pistaći, malo vanile Priprema: Odvojite žumanca od belanca. Umutiti žumanca sa šećerom do statusa svetlo mase. Belanca odvojeno umutiti dok ne postane čvrsta masa . Takodje umutite odvojeno pavlaku . Pažljivo pomešati sve tri mase . Dodajte tome pistaće, kandirano voće i jagodičasto voće i ponovo dobro izmešati. Dobijenu smesu sipati u silikonski kalup i ostavite pet sati u zamrzivaču. Ako nemate silikonski kalup, uzmite bilo koju posudu, podmažite sa margarinom i pokrijte folijom.Nakon zamrzavanje Semifreddo okrenite posudu i pospite bobicama, ili prelijte slatkim sosom.Zahvaljujući neobičnoj kompoziciji , ovaj italijanski desert se neće zamrznuti u zamrzivaču za dugo vremena i još uvek će ostati mek i nežan. Ovaj desert može da se dopuni sa voćem ili čokoladnim prelivom, i proces izrade ovog italijanskog specijaliteta je veoma jednostavan. Fanta keks torta bez pečenja Potrebno je: 1l mleko, 3 kesice puding od vanile, 2 kašike brašna, 9 kašike šećer, 500 gr margarin, 250 gr šećer u prahu, 400 gr mleveni plazma keks, 1 velika kutija piškota, 2 kutije jafa keks, 1.5 l fanta sok, 100 gr bela čokolada, 200 gr šlag pena, 2 kesice vanilin šećer Priprema: Skuvati puding pomešan sa brašnom, vanilin šećer i 9 kašike šečer u 1l mleka i ostavi da se hladi , Penasto umutiti margarin sa šećer u prahu i podeliti na dva dela.U mleveni plazma keks dodati 2 čaše fanta sok.Za prvu koru pomešati keks sa fantom i jedan deo umoćenog margarina.Kad se puding ohladi pomešati sa drugi deo umućenog margarina, dodati izrendana bela čokolada, fil podeliti na tri dela.Prethodno na tacni posipati mleveni keks pa rasporedi masu za prvi deo kore, pa 1/3 fil.Za drugu koru rasporediti potopljene piškote u šolju soka od fante pa opet fil.Za treću koru rasporediti jafa keks isto potopljen u šolju soka od fante i preostalu trećinu fila.Preko naneti šlag penu sa kojom je i ukrašena torta. Vanil bajadera Potrebno je: 100g putera,50g šećera, 2 kašike kakaa, 250g, mlevenog keksa, 100g, iseckanih lešnika, 50g, soka od pomorandže, 400ml obranog mleka, 1kesica, pudinga od vanile, 2kašike, šećera, 50g putera, 100g čokolade, 30g putera, malo vode. Priprema: Penasto umutiti puter sa šećerom. Dodati keks, lešnike, kakao i sok od pomorandže, a zatim sve promešati. Kalup obložiti sa papirom za pečenje i staviti smesu od keksa. Puding razmutiti sa malo mleka i skuvati u ostatku mleka sa šećerom. U prohlađen puding dodati puter i dobro umutiti. Puding premazati preko keksa i preliti glazurom od čokolade (na pari rastopiti čokoladu, puter i malo vode). Bajaderu ohladiti i iseći na kocke.Kao i sve poslastice za čiju pripremu se koriste puter i čokolada i ova sadrži znatno veću količinu kako ukupnih masti, tako i zasićenih masnih kiselina koje ubrzavaju proces ateroskleroze.Izvor Housewife torta Potrebno je: za biskvit: 4 bjelanjka, 8 žlica šećera, 5 žlica mljevenih oraha, 2 žlice brašna, 1/2 praška za pecivo fil 1: 4 žumanjka, 100 g šećera, 200 g margarina, 40 g čokolade za kuhanje, 250 g mljevene plazme (ili nekog drugog keksa), oko 150 ml soka od naranče fil 2: 350 ml vrhnja za šlag, 200 g sitno sjeckanog keksa “Domaćica”, 5 g instant želatine fix krema: 200 ml mlijeka, 60 g čokolade za kuhanje, 125 g šlag pjene/prah dekoracija: šlag pjena, krema ili vrhnje za šlag Priprema: Biskvit: Umutiti bjelanjke i šećer u čvrst snijeg. Dodati mljevene orahe, brašno i prašak za pecivo, i staviti u kalup obložen papirom za pečenje. Peći na 180 ºC. Pečen biskvit ostaviti da se ohladi, pa odstraniti papir za pečenje. Fil 1: Na pari umutiti žumanjke i šećer, pa dodati čokoladu. Kad se čokolada otopi, maknuti sa vatre i dodati margarin. Dobro pomiješati i ostaviti da se hladi. Pomiješati mljeveni keks i sok od naranče, pa dodati u fil sa žumancima. Sve zajedno dobro pomiješati i staviti preko hladnog biskvita. Fil 2: Vrhnje umutiti u čvrst šlag, pa dodati želatinu fix. Izmiksati. Dodati sitno sjeckan keks “Domaćica”, pa promiješati. Sipati preko fila 1, pa ostaviti u hladnjak da se stegne (dva- tri sata). Zatim maknuti ivicu kalupa. Krema: Kuhati mlijeko i čokoladu 3-4 minute. Ohladiti, pa dodati prah šlag pjene. Izvor