Saveti za pravljenje čokoladne karipske torte sa cilijem i rumom
Sastojci: 4 jaja (sobne temperature), 140 g smeđeg šećera, 120 g kvalitetne tamne čokolade (min. 60% kakaa), 100 g neslanog putera, 100 g glatkog brašna* tip400, 30 g kakaa u prahu, prstohvat mlevenog čilija (ili na vrh noža), 1 kašičica cimeta, prstohvat soli, rum ganas.
Brasna po zemljama US, UK, FR, IT, DE
Priprema:
1. Rernu zagrejati na 170°C (338 °F).
2. Dno kalup (20–22 cm ili 7.87x8.66 inca) obložiti papirom za pečenje, stranice lagano namazati neslanim puterom i posuti sa malo brasna (opciono). Puter obavezno na stranice. Brasno je opciono.
Torta će se tako lepo odvojiti kada se peče.
3. Čokoladu i puter otopiti na pari ili na vrlo laganoj vatri. Mešati dok masa ne postane potpuno glatka. Ostaviti 5–10 minuta da se prohladi (ne sme biti vruća kada se dodaju jaja).
4. Jaja i šećer mutiti 3–4 minuta dok ne postanu svetlija i blago penasta. Nije potrebno da budu potpuno čvrsta, ali treba da se šećer delimično rastvori.
5. U mlaku čokoladnu masu umešati čili, cimet i prstohvat soli.
6. Ovu čokoladnu mešavinu dodati u umućena jaja i lagano sjediniti špatulom.
7. Posebno prosejati brašno i kakao, pa ih postepeno umešati ručno.
Ne mešati predugo – samo dok se sve poveže.
8. Sipati u kalup i peći 25–30 minuta.
Sredina treba da ostane blago sočna (test čačkalicom – treba da izađe sa par vlažnih mrvica, ne potpuno suva).
9. Ohladiti 15 minuta u kalupu, zatim pažljivo izvaditi i potpuno ohladiti na rešetki.
10. Pripremi rum ganas.
11. Preliti rum ganas preko ohladjene čokoladne kore.
12. Torta se hladi minimum 2-3 sata da se ganas lepo stegne
13. Ako želiš dodatnu sočnost, možeš toplu koru lagano poprskati sa 1–2 kašike ruma.
Opis
Intenzivna tamna čokolada, topla nota cimeta i diskretan čili koji samo „greje“ u pozadini. Rum zaokružuje aromu i daje karipski karakter.
Balans ukusa (važna napomena):
- Čili ide minimalno – cilj je da se toplina oseti tek na kraju zalogaja.
- Ako preteraš, čili će preuzeti aromu čokolade.
Tips for making a chocolate Caribbean cake with chili and rum
Ingredients: 4 eggs (room temperature), 140 g of brown sugar, 120 g of good quality dark chocolate (min. 60% cocoa), 100 g of unsalted butter, 100 g of smooth flour, 30 g of cocoa powder, a pinch of ground chili (or on the tip of a knife), 1 teaspoon of cinnamon, a pinch of salt, rum ganache.
Flours by country US, UK, FR, IT, DE
Preparation:
1. Heat the oven to 170°C (338 °F).
2. Line the bottom of the mold (20-22 cm or 7.87x8.66 inches) with baking paper, lightly grease the sides with unsalted butter and sprinkle with a little flour (optional). Butter must be on the sides. Flour is optional.
The cake will separate nicely when baked.
3. Melt the chocolate and butter over steam or very low heat. Mix until the mass becomes completely smooth. Leave to cool for 5-10 minutes (it must not be hot when the eggs are added).
4. Beat the eggs and sugar for 3-4 minutes until they become lighter and slightly foamy.
It is not necessary for them to be completely solid, but the sugar should be partially dissolved.
5. Mix chili, cinnamon and a pinch of salt into the warm chocolate mass.
6. Add this chocolate mixture to the beaten eggs and gently combine with a spatula.
7. Separately sift the flour and cocoa, then gradually mix them in by hand.
Do not mix for too long - just until everything is combined.
8. Pour into the mold and bake for 25-30 minutes.
The middle should remain slightly juicy (test with a toothpick - it should come out with a few moist crumbs, not completely dry).
9. Cool for 15 minutes in the mold, then carefully remove and cool completely on a wire rack.
10. Prepare rum ganache.
11. Pour rum ganache over the cooled chocolate crust.
12. The cake is cooled for at least 2-3 hours so that the ganache hardens nicely
13. If you want extra juiciness, you can lightly sprinkle the warm chocolate crust with 1-2 tablespoons of rum.
Description
Intense dark chocolate, a warm note of cinnamon and discreet chili that only "warms" in the background. Rum rounds off the aroma and gives it a Caribbean character.
Taste balance (important note):
- Chilli is minimal - the goal is to feel the heat only at the end of the bite.
- If you overdo it, the chili will take over the chocolate flavor.
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