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Mini torturi de ciocolata

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Soacra mea, Let it ia, implineste astazi o f rumoasa varsta si pentru ca nu putem f i langa dumneai, i-am pregat it un mic cadou virtual, dulce si bun ca ea.

La mult i Ani, mama !! Sa f ii sanatoasa, fericita si sa ai o zi minunata ca t ine!!

Te iubim mult !!

Ingrediente pt 6 mini torturi de 10 cm diametru

Blat

6 oua

180 gr zahar

150 gr faina

30 gr cacao

2 plicuri zahar vanilat

Crema ganache

200 gr f risca lichida

200 gr ciocolata amara

25 gr unt

2 linguri rom alb

Sirop

200 gr apa

100 gr f ructoza/150 gr 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 foaie gelat ina (2 gr)

In plus

250 gr mart ipan

100 gr ciocolata amara ( minim 60% cont inut cacao)

inimioare de zahar pentru decor

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-atriplicat . Amestecam faina cu cacaoua si le dam prin sita. Adaugam treptat mixul de faina si cacaopeste 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 put in sa se raceasca in tava, apoi il rasturnam pe ungratar si il lasam sa se raceasca complet .

Preparare ganache

Punem frisca lichida si untul intr-o crat icioara pe foc foarte mic. Avem mare grija sa nu f iarba!! Candeste foarte f ierbinte, st ingem focul si adaugam ciocolata taiata in bucatele mici si romul.

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

Dupa 10 minute, incepem sa o mixam pana cand se transforma in crema si se deschide la culoare.O sa avet i 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 asamblattortuletele.

Preparare sirop

Punem pe foc mic, intr-o crat icioara, apa amestecata cu fructoza. Cand aceasta din urma s-a topitcomplet , st ingem focul, adaugam brandy-ul si esenta de vanilie si acoperim crat icioara cu un capac.

Lasam siropul sa se raceasca.

Preparare glazura

Glazura se prepara dupa ce at i asamblat tortuletele.

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

Cand unntu si zahrul sunt complet topite, st ingem focul si adaugam 1 foaie de gelat ina binestoarsa pe care am t inut-o la inmuiat in apa rece cu 10 minute inainte.

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

Amestecam glazura cu un tel in forma de para pentru 3-4 minute. Cu cat o amestecam mai repedesi mai mult , cu atat va f i mai lucioasa.

O lasam apoi sa se raceasca.

Mart ipan

De data aceasta am folosit mart ipan cumparat pentru ca nu am avut deloc t imp sa il fac.

Framantam put in mart ipanul ca sa se inmoaie, apoi il int indem intr-o foaie de 1,5 cm pe planul delucru usor pudrat cu zahar pudra. Decupam cu cercul, 6 cerculete.

Semicercuri ciocolata

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

semicercurile de ciocolata.

Asamblare

Taiem pandispanul folosind o forma circulara,

Taiem f iecare tortulet in 3 foi. Fixam o foaie in cerc, o insiropam cu 1-2 linguri de sirop rece, formamun strat de ganache, adaugam o a doua foaie de blat pe care o insiropam, apoi adaugam cercul demart ipan si inchidem tortuletele cu ult ima foaie pe care o insiropam put in.

Bagam torturile la f rigider si ne apucam de pregat it glazura asa cum am explicat mai sus.

Cand glazura este rece, scoatem torturile din forme, le asezam pe un gratar sub care asezam otava 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 ledecoram cu semicerculete de ciocolata si inimioare de zahar.

Le putem servi imediat sau le bagam la f rigider. In cazul in care dorit i sa le servit i mai tarziu, lescoatet i cu 30 minute inainte din f rigider.

Mini chocolate cakes Print

Recipe type: Dessert

Author: Laura Adamache

Prep t ime: 1 hour

Cook t ime: 1 hour

Total t ime: 2 hours

Serving: 6

My mother in law, Let it ia, celebrates her anniversary today and because we can’t be with her, Ihave prepared a small virtual gif t , as sweet and good as her. Happy birthday, Mom! We wish youhealth, 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 cent imeters:

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 fructose/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 gelat in sheet (2 grams)

Decorat ion

• 250 grams marzipan

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

• Sugar hearts for decorat ing

• 150 grams chocolate f lakes

Instruct ions

How to make the layers

1. Whip the whole eggs with the sugar and the vanilla sugar unt il they change color and theirvolume triples. Sif t together the f lour and the cocoa powder. Gradually add the f lour andcocoa mix to the egg batter and gent ly fold 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 inthe preheated oven at a temperature of 170°C for about 20-25 minutes.

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

4. Remove the sponge cake from the oven, let it cool for a bit in the pan, then f lip it over on arack and let it cool for 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 makesure it doesn’t get to a boil! When the mixture gets very hot, remove from heat and add thechocolate cut into very small pieces and the rum. St ir unt il the chocolate is completely meltedthen let the mixture cool down for about 10 minutes. After 10 minutes, start to whip it unt il itturns into a light ly colored frost ing. You will need approximately 10 to 15 minutes unt il itthickens. After it is cool enough, leave it on the counter unt il you start put t ing the cakestogether.

How to make the syrup

1. In a small saucepan, mix the water and the fructose and simmer on low heat. When thefructose is completely dissolved, put out the heat, add the brandy and the vanilla extract andcover 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 addthe 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 onesheet of gelat in which you’ve previously soaked in cold water for about ten minutes. Thegelat in 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 itcool.

The marzipan

1. I used ready-made marzipan this t ime because I didn’t have any t ime to prepare it myself .Knead the marzipan for a bit to sof ten it , then roll it out in a sheet with a thickness of 1,5 cmon a surface light ly powdered with icing sugar. Cut out 6 circles with a large cookie cut ter.

Chocolate crescents

1. Wrap some baking paper around a rolling pin. Melt the chocolate in a double boiler or in themicrowave, let it cool for a bit (about 5 minutes), then pour it in a piping bag and pipe strandsof chocolate on the rolling pin. Put the rolling pin in the freezer for 10-15 minutes, then gent lypeel 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 thef irst sponge cake layer in the cake ring, moisten it with 1 or 2 tablespoons of syrup, addsome ganache f illing, place the second sponge cake layer, moisten it , add the marzipansheet and then the last sponge cake layer which should be very light ly moistened.

2. Put the cakes in the oven and start making the icing as ment ioned above.

3. When the icing is cold, remove the cakes from the rings and place them on a rack. Don’tforget to protect your working area by placing a t ray underneath the rack. Ladle the icingonto the cakes and make sure it perfect ly covers the sides of the cakes. Let them set forabout 30 minutes then dress the sides in chocolate f lakes and decorate with chocolatecrescents 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 f ridge 30 minutes before serving.

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Mini torturi de ciocolata,