Valentinka* Valentine

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Sve je u znaku srca za ovaj dan zaljubljenih. I da, da, znam da je i Svetac ali i za nas ovozemaljske neka bude neki dan. Ovo je lepa torta, naročito kad se raseče. Uopšte mije teško za napraviti, a izgleda baš lepo. Sretan Valentin

Sastojci

Za srca:

125 g putera omekšanog

125 g sitnog šećera 

2 Jaja 

200 g brašna

10 g  praška za pecivo (2 kašičice)

 Oko 90 kapi rozla  boje za hranu

Za čokoladnu tortu:

115 g putera

115 g sitnog šećera   

2 jaja

5 ml  vanila ekstrakta(1 kašičica)

100 g brašna

25 g kakao u prahu 

5 g  praška za pecivo (1 kašičica)

Za Fil:

40 g mlečne čokolade 

40 g 72%  tamne čokolade 

40 g neslanog putera ili 50 ml pavlake 

Priprema

Predgrejte rernu na 180 ° C (160 ° C ventilator, gas 4). Malo namastite ravan pleh oko 7 cm  dubine

Stavite puter u posudu, šećer i jaja. Prosejte brašno i prašak za pecivo na vrhu. Pažljivo pomešati sve sastojke zajedno onda umutiti na nekoliko sekundi dok se testo spoji

2

Umešati rozla boju za hranu, Treba će vam ca. 90 kapi)

Sipajte u pleh i izravnjajte.  

Pecite oko 1 sat .

Ostavite u plehu oko 5 minuta, pa izvadite  na žicu da se potpuno ohladi.

3

Stavite hladan  kolač na dasku i odsecite sa obe strane (kraće) 

modlicom u obliku srca (moja je bila razmere 7 cm) vadite srca i redjajte na pek papiru , pa sve ostavite u zamrzivač 30 minuta.

4

Čokoladni kolač

Namastite posudu za kuglof

Stavite puter u činiju. pa  šećer, jaja i vanilu. Prosetje brašno, kakao i prašak za pecivo na vrhu. Pažljivo promešati sve sastojke  dok dobijete glatko testo

5

U  kuglof modlii sipamo malo testa. oko 3 cm i pečemo na 180 stepeni C 15 minuta. Na ispečeno  testo sipamo malo testa, premažemo pa na to redjamo srca sa malim razmakom izmedju. Srca redjamo okrenuta naopako. 

6

Pažljivo  sipamo ostatak testa  i pomalo drmamo modlu da se testo ravnomerno slegne u njoj 

7

Pecite oko 50 minuta.  Ostavite u modli 10tak minuta pa izvrnite na tanjir. Ja uvek stavim modlu u malo vruće vode, tek toliko da pokrije dno onda se lakše izvadi.

Ostavite da se kolač potpuno ohladi

8

Za Fil 

Izmešajte mlečnu i tamnu čokoladu-Dodoajte puter i 1 Kašiku vode.

Zagrevamo na umerenoj temperaturi mešajući dok se čokolada ažđpotpuno istopila.Ostavimo sa strane i do željene gustine.

9

Kada se fil ohladio sipamo preko kolača.

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Ingredients

For the recipe Heart Surprise Inside Cake

For the Heart:

125 g	Butter (4 ½ oz) softened
125 g	Caster Sugar (4 ½ oz)
	Medium Eggs x 2
200 g	Plain Flour (7 oz)
10 g	Baking Powder (2 tsp)
1/8 tsp	Gel Food Colour, Pink

For the chocolate cake:

115g	Butter (4 oz)
115g	Caster Sugar (4 oz)
	Medium Eggs x 2, beaten
5 ml	Vanilla Extract (1 tsp)
100g	Plain Flour (3 ½ oz)
	Fine Dark Cocoa Powder (1 sachet/25g/1 oz)
	5 g Baking Powder (1 tsp)

For the Decoration:

40 g	Chocolate (2oz)
40 g	72% Extra Dark Chocolate (2 oz)
40 g	Unsalted Butter (2 ½ oz)

Preparation

1

Hearts Desire Surprise Inside Cake

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease a 7cm (2 ¾ inch) deep, flat baking pan.. To make the heart centre; Put the butter in a bowl with the caster sugar and eggs. Sieve the flour and Baking Powder on top. Carefully mix all the ingredients together then whisk for a few seconds until well blended.

2

Mix in sufficient  Pink Gel Food Colour t (you will need approx. 90 drops), and spoon into the flat  tin. Smooth the top and bake for about 1 hour until risen and firm to the touch – a skewer inserted into the centre should come out clean. Cool for 5 minutes, before turning on to a wire rack to cool completely.

3

Put the cold  cake on a board and slice off both crusty ends. Using a 7.5cm (3inch) wide heart shaped cutter, cut out  heart – keep all the trimmings for cake pops or truffles. Place on a tray lined with baking parchment and freeze the hearts for 30 minutes.

4

For the chocolate cake, use bundt tin and grease. Put the butter in a bowl with the caster sugar, eggs and Vanilla. Sieve the flour, cocoa and Baking Powder on top. Carefully mix all the ingredients together then whisk for a few seconds until well blended.

5

Thickly spread some of the cake mixture over the bottom of the tin, making sure it is completely covered. Arrange the sponge hearts, upright, down the length of the tin, closely together so that they support each other.

6

Carefully spoon the remaining cake mixture on top of the hearts, gently tapping the tin on the work surface to help the mixture settle round the hearts. Make sure the hearts are well covered in cake mixture to help create the surprise.

7

Put the tin on a baking tray and bake in the oven for about 50 minutes until risen and firm to the touch, and a skewer inserted into the centre comes out clean. Cool for 10 minutes before removing from the tin, and leave to cool completely on a wire rack.

8

To decorate, break the Extra Dark and Milk Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.

9

Put the bundt cake on the wire rack over a tray. When the chocolate mixture starts to thicken, spoon over the top of the loaf. Gently tap the wire rack on the tray to spread and smooth the icing on top, letting it drip down the sides of the cake. Leave to stand in a cool place for several minutes to allow the icing to set before transferring to a serving plate. Your cake is ready to slice and surprise!