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E vreo noutate faptul ca ador ciocolata?! Banuiesc ca nu, mai ales daca esti cititor fidel al acestui blog. Insa mai mult decat sa o mananc imi place sa o folosesc pentru a crea deserturi. Tortul asta fara faina ma bantuie de cand l-am facut ca blat pentru tortul Tanzanie. Inca de atunci, gustandu-l, mi l-am imaginat acoperit cu un strat vanilat de frisca naturala si servit cu ceva fructe dulci acrisoare. Simplu si taaaare bun, asa cum ii sta bine unui astfel de tort!

Ingrediente:

• 180g unt, temperatura camerei
• 80g zahar pudra
• 15g cacao
• 125g ciocolata negra topita
• 1 lingura rom
• 1 ou
• 5 galbenusuri
• 9 albusuri
• 1 praf de sare
• 120g zahar pudra

Mod de preparare:

1. Se mixeaza untul la temperatura camerei cu zaharul pudra si cacaoa pana compozitia devine cremoasa si fina.  Se adauga ciocolata topita, apoi rand pe rand oul si galbenusurile si se incorporeaza bine. Se adauga romul si se da compozitia deoparte putin.
2. Intr-un alt bol se mixeaza albusurile cu un praf de sare pana devin pufoase, apoi se adauga treptat cele 120g de zahar pudra si se continua mixatul cel putin 5 minute in plus pana compozitia devine o bezea densa care isi mentine forma.
3. Se incorporeaza bezeaua in compozitia de ciocolata cu miscari usoare.
4. Se toarna blatul intr-o tava (intre 26 si 30cm diametru) unsa cu unt si tapetata cu cacao si se coace la 180C vreo 40 se minute. E gata cand e bine crescut iar cand il apasati usor la suprafata revine usor inapoi.
5. Se scoate din cuptor si se lasa sa se raceasca in tava. Va da mult inapoi, ceea ce il face sa para mai dens atunci cand il taiati, desi de fapt consistenta lui e una foarte light, pufoasa, se topeste in gura cand il mananci.
6. Se acopera cu 400g frisca batuta cu zahar pudra dupa gust si putina vanilie. Se decoreaza cu fructe dupa pofta inimii.

English!!

Ok, ok, I admit it! I love chocolate, guilty as charged! But I’m sure you won’t judge me once you read (and make) this recipe. My quest for finding and creating the best chocolate recipes is neverending and I love it when I stumble on little gems like this one. I’ve used this recipe before in my Tanzanie Cake, aka one of the best chocolate cakes I’ve ever had the chance to make and taste. And since then this flourless chocolate cake’s been haunting me because the moment I tasted it and felt its airy, amazing texture, all I could picture was a slice of this cake topped with a simple whipped cream frosting and a few berries. Delicious in its simplicity!

The key to making this recipe is the whipped meringue, but a stiff meringue is easy to achieve so it’s safe to say that you can’t go wrong with this recipe. Without more talking, here is the recipe.

Ingredients:

• 180g butter, softened
• 80g powdered sugar
• 15g cocoa powder
• 125g melted chocolate
• 1 whole egg
• 5 egg yolks
• 9 egg whites
• 120g powdered sugar
• 1 pinch of salt

Directions:

1. In a bowl, mix the butter with the 80g of powdered sugar and cocoa powder until fluffy and light in colour, about 5 minutes or more. Add the melted chocolate (slightly cooled), then stir in the whole egg and egg yolks.
2. In another bowl, cleaned of any grease traces, whip the egg whites with a pinch of salt until fluffy and firm. Gradually add the 120g of powdered sugar, mixing for at least 5 more minutes until the meringue reaches the stiff peaks stage and it’s glossy.
3. Gently fold the egg whites into the chocolate mixture then pour the batter intoone 28Cm dimater round pan.
4. Bake in the preheated oven at 180C for 1 hour, depending on your oven. The cake will rise beautifully, but when you remove it from the oven, it will deflate. Do not worry though. It is supposed to.
5. Once baked, let it cool down completely then decorate as you please. I whipped 400ml heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. I topped the cake with a few frozen fruits.
6. Enjoy!