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Mini torturi de ciocolata

l Mini torturi de ciocolata Scroll down for English version

Scroll down for English version

Soacra mea, Letitia, implineste astazi o frumoasa varsta si pentru ca nu putem fi langa dumneai, i- am pregatit un mic cadou virtual, dulce si bun ca ea.

La multi Ani, mama !! Sa fii sanatoasa, fericita si sa ai o zi minunata ca tine!!

Te iubim mult !!

Ingrediente pt 6 mini torturi de 10 cm diametru

Blat

6 oua

6

oua

180 gr zahar

180

gr zahar

150 gr faina

150

gr faina

30 gr cacao

30

gr cacao

2 plicuri zahar vanilat

2

plicuri zahar vanilat

Crema ganache

200 gr frisca lichida

200

gr frisca lichida

200 gr ciocolata amara

200

gr ciocolata amara

25 gr unt

25

gr unt

2 linguri rom alb

2

linguri rom alb

Sirop

200 gr apa

200

gr apa

100 gr fructoza/150 gr zahar

100

gr fructoza/150 gr zahar

2 linguri esenta vanilie naturala

2

linguri esenta vanilie naturala

3-4 linguri brandy/marsala

3-4 linguri brandy/marsala

Glazura

100 gr unt

100

gr unt

10 linguri rase zahar

10

linguri rase zahar

10 linguri rase cacao

10

linguri rase cacao

12 linguri lapte

12

linguri lapte

1 foaie gelatina (2 gr)

1

foaie gelatina (2 gr)

In plus

250 gr martipan

250

gr martipan

100 gr ciocolata amara ( minim 60% continut cacao)

100

gr ciocolata amara ( minim 60% continut cacao)

inimioare de zahar pentru decor

inimioare de zahar pentru decor

150 gr fulgi de ciocolata

150

gr fulgi de ciocolata

Preparare blat

Mixam ouale intregi cu zaharul si zaharul vanilat pana cand se deschid la culoare iar volumul lor s-a triplicat.Amestecam faina cu cacaoua si le dam prin sita.Adaugam treptat mixul de faina si cacao peste mixul de oua si zahar si amestecam cu mare grija de jos in sus.

Tapetam, cu unt si faina, o forma dreptunghiulara de 28X20 cm si adaugam aluatul.

Coacem pandispanul la 170°C, cuptor preincalzit, pentru 20-25 minute.

Accesand urmatorul link, veti gasi cateva sfaturi importante despre un pandispan reusit.

Scoatem pandispanul din cuptor, il lasam putin sa se raceasca in tava, apoi il rasturnam pe un gratar si il lasam sa se raceasca complet.

Preparare ganache

Punem frisca lichida si untul intr-o craticioara pe foc foarte mic.Avem mare grija sa nu fiarba!! Cand este foarte fierbinte, stingem focul si adaugam ciocolata taiata in bucatele mici si romul.

Amestecam bine pana cand ciocolata este complet dizolvata apoi lasam crema sa se racesaca pentru cca 10 minute.

Dupa 10 minute, incepem sa o mixam pana cand se transforma in crema si se deschide la culoare. O sa aveti nevoie de cca 10-15 minute pana cand crema se va intari.

Dupa ce se raceste suficient, o lasam pe masa din bucatarie pana cand ne apucam de asamblat tortuletele.

Preparare sirop Punem pe foc mic, intr-o craticioara, apa amestecata cu fructoza.Cand aceasta din urma

Preparare sirop

Punem pe foc mic, intr-o craticioara, apa amestecata cu fructoza.Cand aceasta din urma s-a topit complet, stingem focul, adaugam brandy-ul si esenta de vanilie si acoperim craticioara cu un capac.

Lasam siropul sa se raceasca.

Preparare glazura

Glazura se prepara dupa ce ati asamblat tortuletele.

Punem intr-o craticioara pe foc foarte mic, untul taiat in bucatele, zaharul, laptele si cacaoua.

Cand unntu si zahrul sunt complet topite, stingem focul si adaugam 1 foaie de gelatina bine stoarsa pe care am tinut-o la inmuiat in apa rece cu 10 minute inainte.

Aveti mare grija ca glazura sa nu fiarba in nici un caz!!

Amestecam glazura cu un tel in forma de para pentru 3-4 minute.Cu cat o amestecam mai repede

si

mai mult, cu atat va fi mai lucioasa.

O

lasam apoi sa se raceasca.

Martipan

De data aceasta am folosit martipan cumparat pentru ca nu am avut deloc timp sa il fac.

Framantam putin martipanul ca sa se inmoaie, apoi il intindem intr-o foaie de 1,5 cm pe planul de lucru usor pudrat cu zahar pudra.Decupam cu cercul, 6 cerculete.

Semicercuri ciocolata

Imbracam un facalet in hartie de copt.Topim ciocolata la bain marie sau microunde, o lasam sa se racesca putin ( cca 5 minute), apoi o punem intr-un sac à poche si formam pe facalet, dungulite de ciocolata.Bagam facaletul la congelator pentru 10-15 minute, apoi desperindem cu grija

semicercurile de ciocolata.

Asamblare

Taiem pandispanul folosind o forma circulara,

Asamblare Taiem pandispanul folosind o forma circulara, Taiem fiecare tortulet in 3 foi.Fixam o foaie in

Taiem fiecare tortulet in 3 foi.Fixam o foaie in cerc, o insiropam cu 1-2 linguri de sirop rece, formam un strat de ganache, adaugam o a doua foaie de blat pe care o insiropam, apoi adaugam cercul de martipan si inchidem tortuletele cu ultima foaie pe care o insiropam putin.

Bagam torturile la frigider si ne apucam de pregatit glazura asa cum am explicat mai

Bagam torturile la frigider si ne apucam de pregatit glazura asa cum am explicat mai sus.

Cand glazura este rece, scoatem torturile din forme, le asezam pe un gratar sub care asezam o tava mare, si turnam glazura cu ajutorul unui polonic peste torturi.

Avem grija ca glazura sa imbrace perfect si marginile torturilor.

Le lasam sa se scurga bine ( cca 30 minute) apoi le imbracam marginile in fulgi de ciocolata si le decoram cu semicerculete de ciocolata si inimioare de zahar.

Le putem servi imediat sau le bagam la frigider.In cazul in care doriti sa le serviti mai tarziu, le scoateti cu 30 minute inainte din frigider.

Mini chocolate cakes Print Recipe type:Dessert Author:Laura Adamache Prep time:1 hour

Mini chocolate cakes

Print

Recipe type:Dessert

Author:Laura Adamache

Prep time:1 hour

Mini chocolate cakes Print Recipe type:Dessert Author:Laura Adamache Prep time:1 hour

Cook time:1 hour

Total time:2 hours

Serving:6

My mother in law, Letitia, celebrates her anniversary today and because we can’t be with her, I have prepared a small virtual gift, as sweet and good as her.Happy birthday, Mom! We wish you health, happiness and a day as lovely as you are! We love you very much!

Ingredients

Ingredients for 6 mini cakes with a diameter of 10 centimeters:day as lovely as you are! We love you very much! Ingredients Layers • 6 eggs

Layersfor 6 mini cakes with a diameter of 10 centimeters: • 6 eggs 180 grams of

for 6 mini cakes with a diameter of 10 centimeters: Layers • 6 eggs 180 grams

• 6 eggs

180 grams of caster sugarcakes with a diameter of 10 centimeters: Layers • 6 eggs 150 grams of plain flour

150 grams of plain flour10 centimeters: Layers • 6 eggs 180 grams of caster sugar 30 grams of cocoa powder

30 grams of cocoa powder6 eggs 180 grams of caster sugar 150 grams of plain flour 2 bags of vanilla

2 bags of vanilla sugarsugar 150 grams of plain flour 30 grams of cocoa powder Ganache filling 200 ml double

Ganache fillingplain flour 30 grams of cocoa powder 2 bags of vanilla sugar 200 ml double cream

200 ml double creamof cocoa powder 2 bags of vanilla sugar Ganache filling 200 grams dark chocolate 25 grams

200 grams dark chocolate2 bags of vanilla sugar Ganache filling 200 ml double cream 25 grams unsalted butter 2

25 grams unsalted butterGanache filling 200 ml double cream 200 grams dark chocolate 2 tablespoons of white rum Syrup

2 tablespoons of white rumcream 200 grams dark chocolate 25 grams unsalted butter Syrup 200 ml water 100 grams fructose/150

Syrup25 grams unsalted butter 2 tablespoons of white rum 200 ml water 100 grams fructose/150 grams

200 ml water25 grams unsalted butter 2 tablespoons of white rum Syrup 100 grams fructose/150 grams caster sugar

100 grams fructose/150 grams caster sugarbutter 2 tablespoons of white rum Syrup 200 ml water 2 tablespoons natural vanilla extract 3-4

2 tablespoons natural vanilla extractSyrup 200 ml water 100 grams fructose/150 grams caster sugar 3-4 tablespoons of Brandy or Marsala

3-4 tablespoons of Brandy or Marsala liqueurgrams caster sugar 2 tablespoons natural vanilla extract Icing 100 grams unsalted butter 10 tablespoons sugar

Icingvanilla extract 3-4 tablespoons of Brandy or Marsala liqueur 100 grams unsalted butter 10 tablespoons sugar

100 grams unsalted butterextract 3-4 tablespoons of Brandy or Marsala liqueur Icing 10 tablespoons sugar 10 tablespoons cocoa powder

10 tablespoons sugarof Brandy or Marsala liqueur Icing 100 grams unsalted butter 10 tablespoons cocoa powder 12 tablespoons

10 tablespoons cocoa powderliqueur Icing 100 grams unsalted butter 10 tablespoons sugar 12 tablespoons milk • • • •

12 tablespoons milkbutter 10 tablespoons sugar 10 tablespoons cocoa powder • • • • • • • •

• 1 gelatin sheet (2 grams)

1 gelatin sheet (2 grams)

Decoration

Decoration

• 250 grams marzipan

• 250 grams marzipan

• 100 grams dark chocolate (min 60% cocoa content)

• 100 grams dark chocolate (min 60% cocoa content)

• Sugar hearts for decorating

• Sugar hearts for decorating

• 150 grams chocolate flakes

• 150 grams chocolate flakes

Instructions

How to make the layers

1. Whip the whole eggs with the sugar and the vanilla sugar until they change color and their volume triples.Sift together the flour and the cocoa powder.Gradually add the flour and cocoa mix to the egg batter and gently fold them in, from bottom to top.

2. Butter and flour a rectangular pan (28x20cm) and pour the batter in.Bake the sponge cake in the preheated oven at a temperature of 170°C for about 20-25 minutes.

3. Click on this link to get some useful tips for a successful sponge cake.

4. Remove the sponge cake from the oven, let it cool for a bit in the pan, then flip it over on a rack and let it cool for completely.

How to make the ganache filling

1. Pour the double cream in a saucepan and add the butter.Simmer on very low heat and make sure it doesn’t get to a boil! When the mixture gets very hot, remove from heat and add the chocolate cut into very small pieces and the rum.Stir until the chocolate is completely melted then let the mixture cool down for about 10 minutes.After 10 minutes, start to whip it until it turns into a lightly colored frosting.You will need approximately 10 to 15 minutes until it thickens.After it is cool enough, leave it on the counter until you start putting the cakes together.

How to make the syrup

1. In a small saucepan, mix the water and the fructose and simmer on low heat.When the fructose is completely dissolved, put out the heat, add the brandy and the vanilla extract and cover the saucepan with a lid.Let the syrup cool down.

How to make the icing

heat.When the butter and the sugar are completely melted, put out the heat and add one sheet of gelatin which you’ve previously soaked in cold water for about ten minutes.The gelatin should be well drained before added into the icing.

2. Please be careful not to let the icing reach to a boil!

3. Whisk the icing for about 3 or 4 minutes.The more you whisk it, the shinier it will be.Let it cool.

The marzipan

1. Iused ready-made marzipan this time because Ididn’t have any time to prepare it myself. Knead the marzipan for a bit to soften it, then roll it out in a sheet with a thickness of 1,5 cm on a surface lightly powdered with icing sugar.Cut out 6 circles with a large cookie cutter.

Chocolate crescents

1. Wrap some baking paper around a rolling pin.Melt the chocolate in a double boiler or in the microwave, let it cool for a bit (about 5 minutes), then pour it in a piping bag and pipe strands of chocolate on the rolling pin.Put the rolling pin in the freezer for 10-15 minutes, then gently peel off the chocolate crescents.

How to assembly the cakes

1.

Cut the sponge cake into circles using cake ring.Cut each cake into three layers.Place the first sponge cake layer in the cake ring, moisten it with 1 or 2 tablespoons of syrup, add some ganache filling, place the second sponge cake layer, moisten it, add the marzipan sheet and then the last sponge cake layer which should be very lightly moistened.

2.

Put the cakes in the oven and start making the icing as mentioned above.

3.

When the icing is cold, remove the cakes from the rings and place them on a rack.Don’t forget to protect your working area by placing a tray underneath the rack.Ladle the icing onto the cakes and make sure it perfectly covers the sides of the cakes.Let them set for about 30 minutes then dress the sides in chocolate flakes and decorate with chocolate crescents and sugar hearts.

4.

You can serve them immediately or keep them in the fridge.If you want to serve them later, make sure to take them out of the fridge 30 minutes before serving.

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Mini torturi de ciocolata,