петак, 27. мај 2016.

Torta VIŠNJA bez brašna * Chocolate Cherry Cake without flour




Scroll down for Recipe in English

Čokoladi ustvari ne treba brašno. Napravljena na ovaj način sa kvalitetnom čokoladom za kuvanje je divna, vazdušasta. Sa dodatkom višnje je pravo uživanje

Sastojci

8 velikih jaja, odvojenih , žumance i belance
3/4 šolje šećera
400 g tamne čokolade za kuvanje
1/2 šolje putera
1 Kašika espreso kafe praha
Prstohvat soli
1 kašićica vanila extrakta
1 šolja višanja , bez koštice
3 Kašike Ruma ili Cointrau




Krem Šantili

2 šolje pavlake
1/2 šolje šećera u prahu
1 Kašika vanila extrakta

Priprema
Istopimo sa 50 g putera čokoladu  u činiji, nad šerpom u koju smo stavili malo vode



Razdvojimo žumanca i belanca



Ulupamo čvrst šne



U drugoj ćiniji umutimo penasto žumanca i šećer
U tu smesu dodajemo polako istopljenu čokoladu, koja se malo ohladila
Sve kad promešamo uspemo u činiju gde je šne



Pažljivo izjednačimo
Sipamo u okrugao pleh , koji ima dno koje se vadi, a koje smo obložili papirom za pečenje i namastili.




Pečemo u predgrejanoj rerni 30 do 45 minuta na 180 stepeni C,

Kada je kolač ispečen, ostavimo da se potpuno ohladi




Ocedimo višnje. Tečnost pospemo po ohladjenom kolaču.
Umutimo Šantili krem, pa kolač  filujemo i namažemo sa svake strane. Pospemo visnje



Na sve dodamo nekoliko višanja i rendanu čokoladu


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Chocolate Cherry Cake, without flour




Chocolate does not need flour. Especially in cakes like this which are very moist. Adding cherries is guarantee for unforgetable taste.


Ingredients

  • 8 large eggs, separated
  • 3/4 cup sugar, granulated
  • 1 lb semisweet chocolate, chopped or chips
  • 1/2 cup (1 stick) butter, unsalted
  • 1 Tbsp instant espresso powder (optional)
  • Pinch of Salt
  • 1 teaspoon vanilla extract
  • 1 cup cherries, canned, drained
  • 3 Tbsp Grand Marnier or Rum
Chantilly Cream
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 Tbsp vanilla extract
In a heatproof bowl set over a pot of simmering water, melt 1 pound chocolate and 1/2 cup butter until melted. 

Meanwhile, in a bowl of a mixer fitted with whisk attachment whip egg whites until stiff peaks, about 2 minutes. Transfer egg whites to a large mixing bowl.
In the bowl of the mixer whip egg yolks for 30 seconds on high with a whisk attachment, gradually add the sugar and continue whipping until pale in color and the mixture flows in a ribbon when the whisk is raised.

Add egg yolk mixture into chocolate in 2 additions, carefully folding it in after each.
Add egg white mixture in halves to the chocolate mixture and carefully fold it in until no streaks of egg whites are seen.
Pour the batter into a 9 inch spring pan that has been lined with parchment paper & sprayed with non stick cooking spray. Put the wet cake strip around the pan.
Bake in preheated to 350F oven, for 30-45 minutes, or until a toothpick inserted in the middle comes out with only several crumbs.
Once baked, run a thin knife around the inside of the baking pan and allow to cool completely.
Once baked, run a thin knife around the inside of the baking pan and allow to cool completely.
Meanwhile, drain cherries and measure out 1 cup. Add 3 tablespoons of Grand Marnier and stir to coat the cherries, leave to soak in the alcohol
Make Chantilly Cream:
In a bowl of a mixer, combine heavy cream, powdered sugar & vanilla extract. Whip until stiff peaks.


Assemble the Cake
Drain the cherries from the Grand Marnier. Pour the liquid all over the cake. Cover the cake with whipped cream. Place cherries everywhere over the cake.Put Chantilly cream on top and around the cake
To add shavings of chocolate to the top of the cake. Heat the chocolate bar in 5 second interval for 20-25 seconds. The bar should not be warm at all.
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