Šumska vila/Forest fairy

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Obožavam trenutke kada su mi gosti zadovoljni nekim jelom. Znate ono, svi jedu, uzdišu “kako je ovo izvrsno!” i puni su riječi hvale, pa ih naravno zanima recept i što je unutra.

Ova čokoladna kraljica jedna je moja kreacija koja je uistinu požnjela veliki uspjeh. Radila sam ju posebno za rođendan mog B., pa mi je to pružilo posebno zadovoljstvo.

Ne znam imate li vi takav osjećaj, ali ja vjerujem da hrana ima osobnost. Povezana je sa zemljom, sa prirodom i s nama. Vjerujem da ako osluhnute svoje tijelo, reći će Vam što vam je potrebno. Naprimjer, jeste li primjetili da kad imate žgaravicu odjednom Vam se pije toplo mlijeko, iako ga inače nikad ne pijete? Ne? E pa, ja jesam. S čokoladom je to lako, nju vole svi.

Čokolada je sastojak koji je grijao još i stare južnoameričke narode koji su za imunitet i snagu redovito pravili toplu čokoladu s čilijem. Čokolada je, priznajte, vaš svijet utjehe i užitka, društveno prihvaćeni grijeh, kako kaže moja voljena Vianne Rocher, čokolada kao da Vam govori:

“Prodajem snove, sitne utjehe, slatke bezopasne napasti kojima će popustiti čitava gomila svetaca i srušiti se poput lažnih idola među lješnjake i nugatine.”

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Ne izgleda li privlačno ovaj pozamašni komad torte od sočnog biskvita, zamamnih slojeva kreme i svilenkastog čokoladnog pokrivača?

A sad se sjetite jedne obične cikle. Cikle koja kod djece izaziva automatsko mrštenje, a mene podsjeća na miris mokre zemlje i jasne i odlučne kiše u jesen.

I ona je dobila priliku u ovom kolaču…koja kao neugledna Edith Piaf s prljavih, otužnih pariških ulica dospijeva do najraskošnijih i najdekadentnijih francuskih salona.

U jednom pravom ferrero rocher izdanju – trijumf dva najbolja prijatelja, čokolade i lješnjaka, koji postaju ljubavnici. Jednostavnost cikle daje im svježinu i trajnost.

Pa, krenimo sa sastojcima:

  • 4 jaja
  • 100 gr šećera
  • 120 gr muscovado šećera
  • 250 gr tamne čokolade
  • 50 gr maslaca
  • 1 dcl ulja
  • 300 gr naribane cikle
  • 100 gr brašna, 1 p.p.
  • 100 gr poprženih mljevenih lješnjaka, žlica kakaa
  • 3 jaja, pola dcl ulja
  • 5 žlica kakaa + malo vruće vode
  • 5 žlica šećera
  • 100 gr oštrog brašna i 1.p.p.
  • 500 gr mascarponea, 500 gr nutelle, 300 ml slatkog vrhnja, 150 gr mljevenih lješnjaka
  • ganache: 200 ml slatkog vrhnja, 200 gr čokolade
  • šumsko voće po želji i šećer u prahu

sumskavila

Najprije pripremite sve što Vam je potrebno, rastopite čokoladu s maslacem na pari, sameljite lješnjake, a zatim se posvetite korama jer će im dulje trebati da se ohlade. Umutite pjenasto jaja sa šećerom. Dodajte rastopljenu i ohlađenu čokoladu s maslacem, Zatim ulje i brašno i lješnjake. Na kraju dodajte i naribanu ciklu. Pecite na 190 stupnjeva 40 minuta. Obavezno provjeravajte, meni je pećnica nešto slabija. Kada je zabodena čačkalica suha, biskvit je gotov. Ostavite ga da se hladi, prekrijte papirom za pečenje i vlažnom krpom. Kasnije ćete ga razrezati i dobiti prvu i zadnju koru.

Napravite i srednju koru tako da odvojite 3 jaja na bjelanjke i žumanjke. Najbolje da stavite u same bjelanjke šećer. Umutite u pjenu, a zatim mutite i jaja, dodavajući polako ulje, zatim pastu koju ste napravili od kakaa i vruće vode, te brašno. Dodajte bjelanjcima i pecite na 230 cca 15 minuta, obavezno provjeravajteUmutite mascarpone s nutellom.

Posebno umutite šlag od slatkog vrhnja, pa i njega dodajte smjesi. Dodajte na kraju i lješnjake. Tom kremom punit ćete sve tri kore i obložiti cijelu tortu. Stavite ju malo u hladnjak, prije nego što ćete staviti glazuru.

Za glazuru ste rastopili vrhnje i čokoladu na laganoj vatri. Dok je još toplo, prelijte preko cijele torte i ostavite da se ohladi. Na samom kraju na vrh dodajte i šumsko voće i pospite šećerom u prahu za ukras.

Poslužite dragim ljudima i uživajte u ovoj kraljici!

Forrest Fairy

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I love the moments when we are really satisfied with some food, but I am also enjoying them being shocked with the ingredients.  You know, everyone are eating and than you hear “This is great!” and your guests are full of words of praise and, of course, they are also eager to find out  the recipe.

This chocolate queen is one of my creation which reached great success. I worked on her for a special birthday, the birthday of my beloved B, so I was a special pleasure.

I don’t know if you have the same feeling, but I believe that the food has a personality. It is connected with the earth, with nature, and with us. I believe that if you listen to the your body will tell you what you need. For example, have you noticed that when you have heartburn once you have a need for warm milk, although normally you never drink it? No? Well, I am. With chocolate this is easy, everyone likes it.

Chocolate is an ingredient that warmed even the old South American nations which drank it for immunity and force regularly, by making hot chocolate with chili. Chocolate is, admit it, your world of comfort and pleasure, socially accepted sin, according to my beloved Vianne Rocher, it is as the chocolate is speaking to you:

“I sell dreams, small comforts, sweet harmless temptations which will make the whole bunch of saints crash like a false idol among nuts and nougatines.”

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Doesn’t it seem attractive, this big piece of cake with juicy sponge, seductive layers of cream and silky chocolate blanket?

Now remember an ordinary beetroot. Beetroot, which in children causes automatic frown, and reminds me of the smell of wet earth and the clear and decisive rain in the fall.

Well, this beetroot, she got a chance in this cake …  as unsightly Edith Piaf from the dirty, sad Parisian street due to the richest and most decadent French salons.

In a real Ferrero Rocher edition – triumph of two best friends, chocolate and hazelnut, who became lovers. The ease of simple, plain beetroot gives them freshness and stability.

Well, let’s start with the ingredients:

4 eggs
100 g sugar
120g muscovado sugar
250g dark chocolate
50g butter
1 dl oil
300g grated beetroot
100 g flour, 1 pp
100 g toasted ground hazelnuts, cocoa spoon
3 eggs, half dl oil
5 tablespoons cocoa + a little hot water
5 tablespoons sugar
100 g flour and 1.p.p.
500g mascarpone, Nutella 500 g, 300 ml cream, 150 g ground hazelnuts
ganache: 200 ml cream, 200 grams of chocolate
Wild berries, if desired, and powdered sugar

sumskavila

First prepare all you need, melt chocolate with butter (steam), grind nuts and then work on the sponge as they will take longer to cool. Beat eggs with sugar to make a merenge. Add melted and cooled chocolate with butter, then oil and flour and nuts. Finally, add the grated beets. Bake at 190 degrees for 40 minutes. Be sure to check, as I have a slightly lower oven. When pinned toothpick comes out dry, the sponge is baked. Leave it to cool, cover with baking paper and a damp cloth. Later you will cut it in two layers,and get the first and last sponge.

Make a sponge for the middle: put the 3 egg whites and yolks in different bowls. Put sugar in the egg whites. Whisk to foam, and then whisk the yolks, adding the oil slowly, then the pasta you made of cocoa and hot water, and than flour. Add egg whites and bake at 230 about 15 minutes, be sure check it.

Whisk nutella with mascarpone.

In a special bowl, whisk whiped cream, and add it the mixture. At the end, add the nuts. This cream will be filling all three sponges.  Cover the cake with chocolate glaze – ganache. Put it in the refrigerator a little, before you put the glaze.

For the glaze you melt chocolate and cream over low heat. While it’s still warm (but not hot), pour it over the entire cake and leave to cool. At the end of the top and add wild berries and sprinkle it with powdered sugar for garnish.

Serve to to people you love and enjoy this wonderful cake!

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