Sunteți pe pagina 1din 2

Ca sa obtineti un blat de tort pandispan rotund cu inaltimea de 4-5 cm aveti nevoie

de:

Pentru o forma rotunda de 18 cm � blat din 4 oua (200 g) + 100 g zahar tos + 75 g
faina + 25 g cacao (+ vanilie + sare)

Pentru o forma rotunda de 20 cm � blat din 5 oua (250 g) + 125 g zahar tos + 93 g
faina + 32 g cacao (+ vanilie + sare)

Pentru o forma rotunda de 22 cm � blat din 6 oua (300 g) + 150 g zahar tos + 112 g
faina + 38 g cacao (+ vanilie + sare)

Pentru o forma rotunda de 24 cm � blat din 7 oua (350 g) + 175 g zahar tos + 131 g
faina + 44 g cacao (+ vanilie + sare)

Pentru o forma rotunda de 26 cm � blat din 8 oua (400 g) + 200 g zahar tos + 150 g
faina + 50 g cacao (+ vanilie + sare)

Pentru o forma rotunda de 28 cm � blat din 9 oua (450 g) + 225 g zahar tos + 169 g
faina + 56 g cacao (+ vanilie + sare)
Pentru tavi dreptunghiulare (acestea nu au pereti atat de inalti)

In cazul tavilor patrate sau dreptunghiulare blaturile nu voi iesi atat de inalte
dar pot fi taiate pe lung (sau pe lat) si se pot suprapune ulterior.

Pentru tava de 30 x 40 cm � inaltime 2,5 � 3 cm � blat din 9 oua (450 g) + 225 g


zahar tos + 169 g faina + 56 g cacao (+ vanilie + sare) � blatul se poate taia pe
lung obtinand 2 dreptunghiuri inguste de 15 x 40 cm sau pe lat, obtinand 2
dreptunghiuri de 30 x 20 cm. Fiecare dreptunghi se va taia in grosime obtinand 2
foi groase de 1-1,5 cm. In total rezulta 4 foi pentru tort.

Pentru tava de 20 x 30 cm � inaltime 2,5- 3 cm � blat din 5 oua (250 g) + 125 g


zahar tos + 93 g faina + 32 g cacao (+ vanilie + sare). Prin taierea in grosime se
obtin 2 foi pentru tort. Daca aveti nevoie de mai multe foi va trebui sa coaceti
separat 2 sau 3 blaturi.

Ingredients

Chocolate Custard:

4 Cups Milk --- 960 ml lapte


4 1/3 Cups. Heavy Cream ---1040 ml smantana grasa
2 Tbs. +1 Tsp. Vanilla Extract --- 35 ml esenta vanilie
3 Whole Eggs
5 Egg Yolks 5 galbenusuri
1 1/3 Cup Sugar --- 270 g
� Cup All Purpose Flour --- 96 g
1 Cup Corn Starch ---- 128 g
14oz Bittersweet Chocolate ---- 392 g

24 Layer Chocolate Cake (makes one 12 inch cake, recipe suggests four 12 inch
cakes)

1 � lbs. Butter, softened --- 800 g


4 lbs. Granulated Sugar ---- 1.9 kg
13 Whole Eggs at room temperature
� lb. Cocoa Powder ----340 g cacao
2 1/8 lbs. Cake Flour ---- 965 g faina
1 Tb. Fine Salt ----- 15 g
2 Tbs. Baking Soda ---- 30 g bicarbonat
� Tsp. Baking Powder ---- 3.75 g praf copt
2 1/3 cup Cold Coffee --- 560 ml cafea rece
2 1/3 cup Milk ---- 560 ml lapte
2 1/3 Tbs. Vanilla Extract ---- 34.25 ml

Steps for the 24 Layer Cake

Sift together all of they dry ingredients and reserve


Combine the coffee, milk and extract and reserve chilled
In a mixing bowl at medium speed, cream the butter and sugar together. Once
creamed, add the eggs one at a time (still at medium speed).
Once all the eggs have been incorporated, starting and ending with the dry
ingredients, alternately mix in at slow speed the dry and wet ingredients.
Remember to end with a final amount of the dry ingredients.
Well spray two 12inch in diameter /3 inches deep cake pans. Cut a circle of
parchment paper to cover the bottom of the cake pan and then well spray the visible
surface. Divide the batter between the two cake pans.
Bake at 325 degrees for about 55 minutes or until the cake is done.
Allow cake to cool in the refrigerator until cold.
Cut six layers out of each cake
Save the top layer of cake to make crumbs
Once layers are cut, place thickest layer in the pan
Smooth on thin layer of chocolate custard to act as glue
Stack next cake layer on top
Repeat for following 12 layers to complete the first half of the cake
Repeat for second 12 layers for next half of cake in the second pan
Once two bases are complete, cover with chocolate ganache
Put both halves in the freezer to set for one hour
Defrost with blowtorch
Make sure custard is soft so two bases stick together
Use spatula to smooth custard on outside of cake
Spread cake crumbs on custard
Enjoy!
There you have it! The insider�s guide to mastering this decedent and complex
chocolate masterpiece!

Steps for the Chocolate Custard:

Mix eggs together and reserve in a mixing bowl


Mix flour and sugar together, reserve
Mix one cup of cold milk with the corn starch, reserve
Bring all the cream and three cups milk to a boil in a sturdy pot
Temper the eggs by slowly whisking in about half of the boiling milk mixture
Add the vanilla extract and then pour the tempered eggs back into the remaining
milk mixture
While simmering, add the sugar/flour mix
Add the cornstarch slurry, stirring constantly until thickened
Add the chocolate, remove from heat
With a hand mixer, burr the custard for a couple of minutes and chill in an ice
bath