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Mini torturi de ciocolata
Retete culinare tort Mini torturi de ciocolata
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Soacra mea, Letitia, implineste astazi o f rumoasa varsta si pentru ca nu putem f i langa ea, i-am pregatit un
mic cadou virtual, dulce si bun.
La multi Ani, mama !! Sa fii sanatoasa, fericita si sa ai o zi minunata ca tine!! Te iubim mult !!
Ingrediente pt 6 mini torturi cu ciocolata de 10 cm diametru
Blat
6 oua
180 g zahar
150 g f aina
30 g cacao
2 plicuri zahar vanilat
Crema ganache
200 g f risca lichida
200 g ciocolata amara
25 g unt
2 linguri rom alb
Sirop
200 g apa
100 g f ructoza/150 g zahar
2 linguri esenta vanilie naturala
3-4 linguri brandy/marsala
Glazura
100 gr unt
10 linguri rase zahar
10 linguri rase cacao
12 linguri lapte
1 f oaie gelatina (2 gr)
In plus
250 g martipan
100 g ciocolata amara ( minim 60% continut cacao)
inimioare de zahar pentru decor
150 g f ulgi de ciocolata
Preparare blat
Mixam ouale intregi cu zaharul si zaharul vanilat pana cand se deschid la culoare iar volumul lor s-a
triplat. Amestecam f aina cu cacao si le dam prin sita. Adaugam treptat mixul de f aina si cacao peste
mixul de oua si zahar si amestecam cu mare grija de jos in sus.
Tapetam, cu unt si f aina, o f orma dreptunghiulara de 28X20 cm si adaugam aluatul.
Coacem pandispanul la 170C, 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 f risca lichida si untul intr-o craticioara pe f oc f oarte mic. Avem mare grija sa nu f iarba!! Cand
este f oarte f ierbinte, stingem f ocul si adaugam ciocolata taiata in bucatele mici si romul.
Amestecam bine pana cand ciocolata este complet topita apoi lasam crema sa se racesaca pentru
cca 10 minute.
Dupa 10 minute, incepem sa o mixam pana cand se transf orma 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 suf icient, o lasam pe masa din bucatarie pana cand ne apucam de asamblat
tortuletele.
Preparare sirop
Punem pe f oc mic, intr-o craticioara, apa amestecata cu f ructoza. Cand aceasta din urma s-a topit
complet, stingem f ocul, 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 f oc f oarte mic, untul taiat in bucatele, zaharul, laptele si cacaua.
Cand untul si zaharul sunt complet topite, stingem f ocul si adaugam 1 f oaie 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 niciun caz!!
Amestecam glazura cu un tel in f orma de para pentru 3-4 minute. Cu cat o amestecam mai repede si
mai mult, cu atat va f i mai lucioasa.
O lasam apoi sa se raceasca.
Martipan
De data aceasta am f olosit martipan cumparat pentru ca nu am avut deloc timp sa il f ac.
Framantam putin martipanul ca sa se inmoaie, apoi il intindem intr-o f oaie de 1,5 cm pe planul de lucru
usor pudrat cu zahar pudra. Decupam cu cercul, 6 cerculete.
Semicercuri ciocolata
Imbracam un f acalet 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 poche si f ormam pe f acalet, dungulite de
ciocolata. Bagam f acaletul la congelator pentru 10-15 minute, apoi desperindem cu grija semicercurile
de ciocolata.
Asamblare
Taiem pandispanul f olosind o f orma circulara.
Taiem f iecare tortulet in 3 f oi. Fixam o f oaie in cerc, o insiropam cu 1-2 linguri de sirop rece, f ormam
un strat de ganache, adaugam o a doua f oaie de blat pe care o insiropam, apoi adaugam cercul de
martipan si inchidem tortuletele cu ultima f oaie pe care o insiropam putin.
Bagam torturile la f rigider si ne apucam de pregatit glazura asa cum am explicat mai sus.
Cand glazura este rece, scoatem torturile din f orme, 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 perf ect si marginile torturilor.
Le lasam sa se scurga bine ( cca 30 minute) apoi le imbracam marginile in f ulgi de ciocolata si le
decoram cu semicerculete de ciocolata si inimioare de zahar.
Le putem servi imediat sau le bagam la f rigider. In cazul in care doriti sa le serviti mai tarziu, le
scoateti cu 30 minute inainte din f rigider.
Mini chocolate cakes
Recipe Type: Dessert
Author: Laura Adamache
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Serves: 6
My mother in law, Letitia, celebrates her anniversary today and because we cant be with her, I have
prepared a small virtual gif t, 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 f or 6 mini cakes with a diameter of 10 centimeters:
Layers
6 eggs
180 grams of caster sugar
150 grams of plain f lour
30 grams of cocoa powder
2 bags of vanilla sugar
Ganache f illing
200 ml double cream
200 grams dark chocolate
25 grams unsalted butter
2 tablespoons of white rum
Syrup
200 ml water
100 grams f ructose/150 grams caster sugar
2 tablespoons natural vanilla extract
3-4 tablespoons of Brandy or Marsala liqueur
Icing
100 grams unsalted butter
10 tablespoons sugar
10 tablespoons cocoa powder
12 tablespoons milk
1 gelatin sheet (2 grams)
Decoration
250 grams marzipan
100 grams dark chocolate (min 60% cocoa content)
Sugar hearts f or decorating
150 grams chocolate f lakes
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. Sif t together the f lour and the cocoa powder. Gradually add the f lour and cocoa mix to the
egg batter and gently f old them in, f rom bottom to top.
2. Butter and f lour a rectangular pan (28x20cm) and pour the batter in. Bake the sponge cake in the
preheated oven at a temperature of 170C f or about 20-25 minutes.
3. Click on this link to get some usef ul tips f or a successf ul sponge cake.
4. Remove the sponge cake f rom the oven, let it cool f or a bit in the pan, then f lip it over on a rack and
let it cool f or completely.
How to make the ganache f illing
1. Pour the double cream in a saucepan and add the butter. Simmer on very low heat and make sure it
doesnt get to a boil! When the mixture gets very hot, remove f rom 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 f or about 10 minutes. Af ter 10 minutes, start to whip it until it turns into a lightly colored
f rosting. You will need approximately 10 to 15 minutes until it thickens. Af ter 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 f ructose and simmer on low heat. When the f ructose 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
1. Make sure to prepare the icing af ter you have assembled the cakes. In a small saucepan add the
butter cut into pieces, the sugar, the milk and the cocoa powder. Simmer on very low heat. When the
butter and the sugar are completely melted, put out the heat and add one sheet of gelatin which
youve previously soaked in cold water f or about ten minutes. The gelatin should be well drained
bef ore added into the icing.
2. Please be caref ul not to let the icing reach to a boil!
3. Whisk the icing f or about 3 or 4 minutes. The more you whisk it, the shinier it will be. Let it cool.
The marzipan
1. I used ready-made marzipan this time because I didnt have any time to prepare it myself . Knead the
marzipan f or a bit to sof ten it, then roll it out in a sheet with a thickness of 1,5 cm on a surf ace
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 f or 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 f reezer f or 10-15 minutes, then gently peel of f
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 f irst
sponge cake layer in the cake ring, moisten it with 1 or 2 tablespoons of syrup, add some ganache
f illing, 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 f rom the rings and place them on a rack. Dont f orget to
protect your working area by placing a tray underneath the rack. Ladle the icing onto the cakes and
make sure it perf ectly covers the sides of the cakes. Let them set f or about 30 minutes then dress
the sides in chocolate f lakes and decorate with chocolate crescents and sugar hearts.
4. You can serve them immediately or keep them in the f ridge. If you want to serve them later, make sure
to take them out of the f ridge 30 minutes bef ore serving.
2.2.8
Sumar
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Nume Reteta:
Mini torturi de ciocolata
Publicata:
2012-03-07
Timp preparare:
2H
Timp coacere:
1H
Timp total preparare:
3H
Voturi
4 Based on 9 Review(s)
Retete culinare Laura Adamache Copyright 2014.
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