Sastojci: 4 jaja, 230 g crne čokolade, 160 g šećera, 150 g putera ili margarina, 70 g blansiranog kikirikija (neslan), 30 g blansiranih badema, 20 ml ruma, 10 g instant kafe, za posipanje - secer u prahu, kakao u prahu.
Priprema:
1. Kikiriki i badem sameljite u fini prah u blenderu ili seckalici. Ne mešate predugo ili će se pretvoriti u pastu.
2. Pleh za torte prečnika 23 cm dobro namazati margarinom, i dno i stranice.
3. Otopite crnu čokoladu i kockice putera na pari. U serpu sa kipucol vodom stavite posudu sa cokoladom i puterom tako da posuda ne dodiruje vrucu vodu. Mešajte dok se ne istopi i sjedini. Ostaviti da se ohladi.
4. Pazljivo odvojiti žumanca od belanaca.
5. Penasto umutiti žumanca i šećer, dok ne posvetli.
6. Dodajte mleveni kikiriki i bademe, instant kafu i rum. 7. Dodati cokoladu u mesavinu jaja i promesati kasikom.
8. Mikserom umutiti belanca u čvrst sneg.
9. Dodati u prethodnu i promesati kasikom.
10. Sipati u pleh i peci u prethodno zagrejanoj rerni na 160 C od 35 do 40 minuta.
Proverite čačkalicom da li je peceno. Zabodite cackalicu u sredinu i ako izadje cista, peceno je; ako ima testa, pecite jos nekoliko minuta.
11. Izvaditi iz rerne i ostaviti da se ohladi.
12. Posuti mesavinom secera u prahu i kakaoa u prahu.
Ingredients: 4 eggs, 230 g of dark chocolate, 160 g of sugar, 150 g of butter (unsalted) or margarine, 70 g of blanched peanuts (unsalted), 30 g of blanched almonds, 20 ml of rum, 10 g of instant coffee, for sprinkling - powdered sugar, cocoa powder.
Preparation:
1. Grind the peanuts and almonds into a fine powder in a blender or chopper. Do not mix for too long or it will turn into a paste.
2. Grease the bottom and sides of a 23 cm diameter cake tin well with butter or margarine.
3. Melt the dark chocolate and butter cubes in steam. Place the bowl with the chocolate and butter in the saucepan of boiling water so that the bowl does not touch the hot water. Stir until melted and combined. Leave to cool.
4. Carefully separate the egg yolks from the egg whites.
5. Beat egg yolks and sugar until light and fluffy.
6. Add ground peanuts and almonds, instant coffee and rum.
7. Add the chocolate to the egg mixture and mix with a whisk or spoon.
8. Use a mixer to beat the egg whites into stiff peaks.
9. Add to the previous one and mix with a spoon.
10. Pour into a baking pan and bake in a preheated oven at 160 C for 35 to 40 minutes.
Check with a toothpick whether it is done. Stick a toothpick in the middle and if it comes out clean, it's baked; if there is dough, bake for a few more minutes.
11. Remove from the oven and leave to cool.
12. Sprinkle it with a mixture of powdered sugar and cocoa powder.
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