Rum ganas (Rum ganache)

Sastojci: 250 ml slatke pavlake (minimum 30% m.m., moze i vise) ili domace mlecne slatke pavlake, 200 g crne čokolade, 2 kašike tamnog ruma.

Priprema:

1. Pavlaku zagrejati do tačke pred ključanje (ne sme da provri).

2. Skloniti sa sporeta i dodati sitno seckanu čokoladu. Ostaviti 1 minut da omekša.

3. Mešati od centra ka spolja dok se ne postane potpuno glatko i sjajno. 

4. Ostaviti da se malo ohladi.

5. Kada je ganas topao (ne vreo) umešati rum.

6. Ostaviti 10–15 minuta da se blago zgusne 

7. Preliti preko potpuno ohlađene kore.

8. Torta se hladi minimum 2-3 sata da se ganas lepo stegne.

Saveti za korišćenje domace mlečne slatke pavlake za rum ganas 

- Ako je tvoja domaća pavlaka previše tečna, možeš ostaviti ganas u frižideru kratko (10–15 minuta) pre nanošenja da se malo stegne.

- Ako želiš još intenzivniji čokoladni ukus, koristi čokoladu sa min. 60–70 % kakaa.

Ingredients: 250 ml of heavy cream (minimum 30% milk fat, or more) or homemade milk heavy cream, 200 g of dark chocolate, 2 tablespoons of dark rum.

Preparation:

1. Heat the heavy cream to the boiling point (it must not boil).

2. Remove from the stove and add finely chopped chocolate. Leave for 1 minute to soften.

3. Mix from the center to the outside until it becomes completely smooth and shiny.

4. Let it cool a little.

5. When the ganache is warm (not hot), stir in the rum.

6. Leave for 10-15 minutes to thicken slightly

7. Pour over the completely cooled crust.

8. The cake is cooled for at least 2-3 hours so that the ganache hardens nicely.

Tips for using homemade milk heavy cream for rum ganache 

- If your homemade milk heavy cream is too runny, you can leave the cream in the fridge for a short time (10-15 minutes) before applying so that it hardens a bit.

- If you want an even more intense chocolate taste, use chocolate with min. 60–70% cocoa.