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?okoladna torta s malinama / Chocolate Raspberry Cake


By Sweet Sensation (Visit website)



Please scroll down for the English version.





Da, da...jo? jedan recept s malinama. Sad kad im je sezona, koristim svaku priliku da ih maksimalno iskoristim u kuhinji. Nakon recepta za cheesecake s malinama, slijedi ne?to ?okoladno. Kombinacija kiselkastih malina i vla?nog, so?nog i bezobrazno ?okoladnog biskvita nikog ne ostavlja ravnodu?nim. Garantiram. ;)



Osnovni recept za tortu, uz poneke izmjene, preuzet je iz knjige 500 Cakes autorice Susannah Blake. Ja sam smanjila koli?inu ?e?era, izbacila instant kavu i umjesto nje dodala maline. Uz to, malo sam promijenila i redoslijed mije?anja sastojaka.





?okoladna torta s malinama



260 g tamne ?okolade

170 g maslaca

120 g ?e?era

2 Bourbon vanilin ?e?era

3 jaja

70 g o?trog bra?na

?li?ica pra?ka za pecivo

200 g svje?ih malina





Maline operite i dobro ocijedite, a ?okoladu otopite na pari te ostavite da se hladi 5 minuta. Bra?no pomije?ajte sa pra?kom za pecivo i ostavite sa strane.



Maslac, ?e?er i vanilin ?e?er pjenasto izradite pomo?u ru?nog miksera. Dodajte jedno po jedno jaje i dalje miksaju?i na najve?oj brzini. Potom smanjite brzinu i u smjesu dodajte otopljenu ?okoladu. Potom lagano umije?ajte bra?no pomije?ano sa pra?kom za pecivo i na kraju nje?no umije?ajte maline.





Smjesu izlijte u okrugli kalup promjera 24 cm kojeg ste prethodno oblo?ili papirom za pe?enje. Zagladite povr?inu ?licom i pecite u prethodno zagrijanoj pe?nici na 170°C 25-30 minuta. Torta ?e se lagano di?i tokom pe?enja i na povr?ini ?e se napraviti korica koja ?e kasnije, kako se torta bude hladila, malo popucati. To je sasvim normalno. S druge strane, torta iznutra jo? mora biti vla?na. Je li torta dobro pe?ena najbolje je provjeriti pomo?u ?a?kalice. Ako ona iza?e vla?na i ako na njoj ima malo smjese, to je upravo ono ?to tra?imo.



Pe?enu tortu ohladite na sobnoj temperaturi, a zatim je stavite u hladnjak na dva sata. Prije poslu?ivanja pospite je kakaom u prahu i ukrasite svje?im malinama.





Chocolate Raspberry Cake

(adapted from 500 Cakes by Susannah Blake)



260g dark chocolate

170g butter (in room temperature)

120g caster sugar

1 bag of vanilla flavored sugar (10g)

3 large eggs

70g all purpose flour

1 tsp. baking powder

200g fresh raspberries



Preheat the oven to 170°C and line a 24cm springform baking tin with parchment paper.



Wash the raspberries and pat them dry. Set aside. Break the chocolate into chunks and melt it in a double boiler. Leave to cool for five minutes. Mix the flour and baking powder and set aside.



Beat the butter, sugar and vanilla sugar until it gets creamy. Beat in the eggs, one at the time until fully incorporated. Whisk in the melted chocolate and then stir in the flour mixture. In the end, gently fold in the raspberries.



Pour the batter into the prepared tin and even out the surface. Bake for 25-30 minutes until the cake sets and its surface starts cracking. The cake is done when it is firm to the touch on the outside but still moist on the inside (check with a wooden skewer). Once the cake is done, cool it completely in room temperature and then chill for two hours before serving.



Serve with fresh raspberries and sprinkle with some cocoa powder.





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