NOVOGODIŠNJA ČOKOLADNA TORTA

Potrebno je:

Za korice: 300 gr šećera, 230 gr brašna, 100 gr kakaa, 1 ½ kašičica praška za pecivo, 1 ½ kašičica sode bikarbone, 1 kašičica soli, 2 jaja, 250 ml mleka, 120 ml ulja, 2 kašičice vanile, 250 ml vrele vode

Za natapanje korica: 300 ml toplog mleka

Za fil: 4 jaja, 250 ml mleka, 100 gr crne čokolade, 100 gr mlečne čokolade, 2 kašičice vanile, 2 kašike likera od kafe, 250 ml slatke pavlake

Za korice, u većoj posudi prosejati brašno, šećer, kakao, prašak za pecivo, sodu bikarbonu i so.

U drugu posudu staviti jaja, mleko i ulje.

Sipati tečne sastojke preko praškastih i mutiti dok se ne sjedini.

Lagano ulivati vrelu vodu, u tankom mlazu i mešati konstantno.

Podeliti masu na dva dela (23cm) i peći oko 22-25 min u rerni zagrejanoj na 180°C.

Za fil, umutiti žicom žumanca i mleko, pa staviti na tihu vatru i, mešajući stalno, kuvati dok se masa ne zgusne. Skloniti sa vatre i umešati lomljenu čokoladu, vanilu i liker.

Nastaviti sa mešanjem dok se sva čokolada ne otopi. Ohladiti do sobne temperature, povremeno mešajući.

Umutiti belanca sa prstohvatom soli u čvrst sneg, pa umešati u čokoladni krem. U tu masu zatim umešati čvrsto umućenu slatku pavlaku.

Ostaviti u frižideru da se još malo stegne masa.

Jednu koricu staviti na postolje, natopiti je mlekom, pa na nju ravnomerno naneti fil, a zatim postaviti drugu koru (isto natopljenu mlekom).

Ostaviti da se torta dobro ohladi i stegne, makar 6-8 sati, a najbolje preko noći.

Ukrasiti po želji i služiti hladno.

Svim posetiocima bloga želim sve najlepše u 2011. godini. :)

NEW YEAR'S CHOCOLATE CAKE
You will need:
For the cake layers: 300 gr sugar, 230 grams flour, 100 grams of cocoa, 1 1/2 teaspoon baking powder, 1 1/2 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 250 ml, 120 ml oil, 2 teaspoons vanilla, 250 ml of hot water
For the soaking: 300 ml warm milk
For the filling: 4 eggs, 250 ml milk, 100 grams of dark chocolate, 100 grams of milk chocolate, 2 teaspoons vanilla 2 tablespoons coffee liqueur, 250 ml heavy whipping cream
For the cake layers, in a large bowl, sift together the flour, the cocoa powder, baking powder, baking soda and salt, add both sugars and whisk well with a wire whisk.
In another bowl, measure the milk and oil, add the egg and pour that over the flour and cocoa mixture. Stir well to combine.
To that batter slowly add the boiling water, a bit at a time whisking constantly.
Keep whisking for about 2 minutes more.
Pour the batter right away in two prepared cake tins (9“), and bake, in a preheated oven, at 180°C, for about 22-25 minutes.
For the filling, whisk together the yolks and milk.
Heat over low heat, stirring constantly, until mixture is almost boiling and thickened.
Remove from heat and stir in the broken up chocolate, vanilla, and liqueur; stir until combined.
Cool to room temperature, stirring occasionally.
Beat egg whites until stiff and fold them gently into the chocolate mixture.
Fold in whipped cream and refrigerate for about 15 minutes more.
Put one cake layer on the platter, soak it with milk and spread the filling evenly. Then put the other cake layer on top (soaked as well).
Allow the cake to cool completely, at least 6-8 hours, preferably overnight.
Decorate to your liking and serve cold.