Rođendanska torta: Čokoladna mousse torta/A special occasion cake: Chocolate mousse Cake

Please, scroll down for recipe in English

Nisam osoba koja slavi rođendane u velikom društvu, više sam povučeniji tip osobe koja voli provesti mirnu večer s dragim ili u krugu prijatelja i obitelji, u laganom razgovoru :)

No, jesam osoba koja se s vremena na vrijeme voli počastiti finim stvarima, a ova torta je jedna od njih. Nije rođendan svaki dan, pa sam se ove godine sama sebe odlučila počastiti THE tortom :) Onom čokoladnom, romantičnijom, ženstvenijom varijantom! 

Čokoladne napasti ove godine odlučila sam napraviti nešto malo ranije budući da na sam dan rođendana neću biti kod kuće, ali ću vam objaviti kratki post o pobjedniku darivanja. Za one koji su slučajno propustili, slobodno se možete još uključiti jer do 29.prosinca 2011.

Da krenemo malo na tortu: što se tiče sastojaka, ako se već upuštate u pravljenje ove torte, nemojte škrtariti i kupiti nekvalitetnu tamnu čokoladu. Ja uobičajeno koristim tamne čokolade s 74% kakaa od Lindta, a od čokolade za kuhanje s 52% kakaa koristim Kuverturu. Nakon što sam stotinu puta napravila ovu tortu i za nas i za rođendane meni jako dragih prijateljica (prepoznat će se one), otkrila sam da je ta kombinacija najbolja.

I još nešto. Vrhnje za šlag. Nabolji i najukusniji mousse ispada s vrhnjem za šlag od Vindije (Z'bregov). Možete koristiti i Haltu, Hoplu i druga vrhnja, ali ta zaslađena varijanta potpuno mijenja na okusu ove torte, a onda to nije to! Iako su takva vrhnja duplo jeftinija, toplo preporučujem Vindiju. Uostalom, mousse je bolji, čvršći i ne topi se tako lako.

U duhu Božićnih blagdana, donosim vam malo sniježnih pahulja s našeg puta :) U Dalmaciji sniejg padne možda jednom u 10 godina, pa svaki nagovještaj odlaska u malo hladnije krajeve meni predstavlja veliku sreću!

Hvala vam svima koji ste i ovu godinu bili uz mene, svojim komentarima, toplim riječima i posjetima. Hvala vam što me pratite :) 

Želim vam blagoslovljen Božić i sretnu Novu Godinu! Nadam se da će vas slijedeća godina ispuniti predivnim stvarima. Onom  čemu se nadate. Smijehom. Hranom. Da ćete naučiti kuhati. Oni koji znaju kuhati, da će imati više inspiracije. Punu kuhinju svježih začina, miris cimeta Božićnih kolača, miris svježe pečenog kruha. Da budete u krugu prijatelja i obitelji.

Sve što vam ova godina nije donijela, a želite si da vam slijedeća donese!

Čokoladna mousse torta

(za 1 tortu, 26 cm)

      Potrebni sastojci:

      Za biskvit:

·         4 cijela jaja, sobne temperature

....................................................................................................................................................

·         200 g kristal šećera

....................................................................................................................................................

·         250 g maslaca, sobne temperature

....................................................................................................................................................

·         200 g čokolade za kuhanje, 52% kakaa

....................................................................................................................................................

·         4 žlice glatkog pšeničnog brašna, tip 550

....................................................................................................................................................

·         2 žličice praška za pecivo

....................................................................................................................................................

·         prstohvat soli

....................................................................................................................................................

·         120 ml mlijeka, za prelijevanje biskvita

....................................................................................................................................................

      Za mousse od tamne čokolade:

·         1 litra vrhnja za šlag (Vindija)

....................................................................................................................................................

·         200 g tamne čokolade, 74% kakaa

....................................................................................................................................................

·         200 g čokolade za kuhanje, 52% kakaa

....................................................................................................................................................

·         prstohvat soli

....................................................................................................................................................

     

       Priprema:

       Priprema biskvita:

·         Zagrijte pećnicu na 170°C. Kalup za torte premažite s malo otopljenog maslaca pa pospite s malo brašna. Otresite ostatak brašna pa kalup ostavite sa strane.

...................................................................................................................................................

·         Nalomite čokoladu i narežite maslac pa sve zajedno otopite na pari, stalno miješajući dok ne dobijete finu, tekuću teksturu čokolade. Skinite s vatre pa lagano ohladite na sobnoj temperaturi, oko 5 minuta.

....................................................................................................................................................

·         Žumanjke istucite s šećerom dok ne dobijete gustu, svijetložutu smjesu. U žumanjke dodajte otopljenu čokoladu pa dobro izmiksajte. Dodajte brašno pomiješano s praškom za pecivo pa izmiksajte dok se svi sastojci ne spoje u kompaktnu smjesu. Ostavite sa strane.

....................................................................................................................................................

·         U drugoj zdjeli istucite bjelanjke u čvrsti šlag pa dodajte, malo po malo, smjesi žumanjaka i čokolade. Dobro izmiksajte.

...................................................................................................................................................

·         Pripremljenu smjesu izlijte u kalup za torte. Ako je potrebno, poravnajte da biskvit bude ravan.

...................................................................................................................................................

·         Pecite biskvit oko 30-40 minuta. Čačkalicom umočenom u sredinu biskvita provjerite da li je pečen. Izvadite biskvit iz pećnice, nemojte ga vaditi iz kalupa. Još vrućeg prelijte ga s mlijekom pa potpuno ohladite na sobnoj temperaturi. Ja u ovom koraku uobičajeno 50 g tamne čokolade (s 74% kakaa) otopim u mlijeku pa nakapam po tijestu. Mlijeko omekša topli biskvit, a čokolada se fino upije.

...................................................................................................................................................

      Za mousse od tamne čokolade:

·         Pomiješajte vrhnje za šlag s obje vrste čokolade koju ste nalomili na kockice. Stavite zagrijavati na laganoj vatri sve dok se čokolada potpuno ne otopi. Stalno miješajte dok tekućina ne zavrije. Skinite s vatre i ostavite oko 10-15 minuta da se ohladi na sobnoj temperaturi. 

...................................................................................................................................................

·         Nakon što se krema ohladila, ona će se malkice stisnuti. Potom je prelijte preko potpuno ohlađenog biskvita. Kalup protresite par puta rukama kako biste uklonili eventualne mjehuriće zraka. Ostavite u hladnjaku par sati dok se mousse ne stisne.

....................................................................................................................................................

 English version

So, my 28th birthday  is in a few days and I decided to make a special occasion cake, THE cake :)

Just mine Birthday Cake! This is my favorite chocolate cake, so full of flavors, so romantic. I just love it! Hope you will too :)

P.S. For neater slices, dip your knife in hot water before cutting each slice.

Since I made this cake a few days earlier, we were free to travel, to enjoy  the Christmas spirit, to enjoy the snow.

I wish you all a fantastic new year. I hope it’s filled with a lot of incredible things. Laughter. Food. Everything you hope for.

Chocolate mousse Cake

(makes 9-inch round cake, serves 12)

      You need:

      For the base:

·         4 whole eggs

....................................................................................................................................................

·         200 g granulated sugar

....................................................................................................................................................

·         250 g butter, room temperature

....................................................................................................................................................

·         200 g milk chocolate, 52 % cocoa

....................................................................................................................................................

·         4 tbsp all-purpose flour

....................................................................................................................................................

·         2 tsp baking powder

....................................................................................................................................................

·         pinch of salt

....................................................................................................................................................

·         120 ml milk

....................................................................................................................................................

      For the Dark chocolate mousse:

·         1 liter  whipping cream

....................................................................................................................................................

·         200 g dark chocolate, 74% cocoa

....................................................................................................................................................

·         200 g milk chocolate, 52% cocoa

....................................................................................................................................................

·         pinch of salt

....................................................................................................................................................

       Steps:

       For the base:

·         Preheat the oven at  340 F (170°C). Butter bottom and sides of a 9-inch mold. Set aside.

...................................................................................................................................................

·         Melt butter and chocolate in large heatproof bowl set over saucepan filled with 1-inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Set aside.

....................................................................................................................................................

·         In stand mixer fitted with whisk attachment, beat egg yolks with sugar until pale and light yellow in colour. Gently fold in chocolate, whisk well. Add flour mixed with baking powder, one tablespoon at time. Set aside.

....................................................................................................................................................

·         In another bowl, beat egg whites at medium speed until foamy. Using whisk, fold beaten egg whites into chocolate mixture to lighten, one tablespoon at time.

...................................................................................................................................................

·         Transfer batter to prepared cake mold, gently smoothing top with offset spatula.

...................................................................................................................................................

·         Bake for 30-40 minutes, or until cake has risen, is firm around edges and center has just but is still soft.

...................................................................................................................................................

·         Remove the cake from the oven and pour with milk. In this step you can melt 50 g Bitterweet chocolate with milk and pour over the worm cake base. It's wonderful!

...................................................................................................................................................

·         Transfer cake to wire rack to cool completely, about 30 minutes. Do not remove cake from the pan!

...................................................................................................................................................

      For the Dark chocolate mousse:

·         Combine whipping cream with chopped chocolate, melt in large saucepan set on the medium heat, continuously stirring, until smooth. Cook for 5 minutes until boil.

...................................................................................................................................................

·         Remove from heat and cool slightly, for 10-15 minutes.

....................................................................................................................................................

·         Pour over the completely cooled chocolate cake base. Gently tap pan on counter 2-3 times to remove any large air bubbles. Set in the refregerator for few hours.

....................................................................................................................................................

P.S. For the measurements check out the kitchen chart!

Pin It Now!