tort Eclipsa – multa, multa ciocolata! (also in English)

tort eclipsa (82)

For English please scroll down

 

Iata ca am ajuns si la 35 de ani… Motiv pentru care am simtit nevoia sa ma rasfat cu coplesitor de multa ciocolata… cine vrea sa “citeasca” ceva in asta, sa citeasca!🙂

Am de ani de zile o reteta senzationala de blat de ciocolata, foarte intens la gust, un blat umed care se topeste in gura. Reteta este o reteta celebra pe internet si o gasiti in original aici. Este un blat pe care il folosesc des, combinat cu diverse creme, si pe care o sa il mai pomenesc in postari, cu siguranta.

Mi-am dorit un tort cu gust intens de ciocolata, dar pe care sa il pot totusi manca, fara sa fac soc hiperglicemic dupa prima inghititura. De aceea am ales o crema tip budinca, inspirata de aici.

A iesit un tort atat de ciocolatos si intens, incat nu cred ca i se potrivea alt nume mai bine: Eclipsa.

iar o alta mare calitate: este foarte simplu de facut!

tort eclipsa (46)

Ingrediente blat ciocolatos (cup = 1 cana de 250 ml)

1 3/4 cups faina (220g)
2 cups zahar (400g)
3/4 cups cacao (85 g)
2 lgt bicarbionat de sodiu
1 lgt praf de copt
1 lgt sare
1 cup smantana (sau lapte batut) (250ml)
1/2 cup ulei (125 ml)
2 oua extra-large sau 3 oua mici
1 lingurita vanilie
1 cup cafea fierbinte (250 ml).
Ingrediente crema-budinca (cup = 1 cana de 250 ml)
1 1/4 cups zahar granulat (250g)
1/4 cup amidon (35 g)
1/2 lgt sare
400 ml smantana lichida pentru frisca
300 ml lapte
200 g ciocolata amaruie

Mod de realizare blat ciocolatos
1. Se amesteca separat ingredientele uscate (pana la sare, inclusiv), apoi cele umede, se amesteca intre ele si la sfarsit se adauga cafeaua (rolul cafelei – care trebuie sa fie fierbinte! – este acela de a potenta gustul de ciocolata; nu veti simti cafeaua in produsul final)
2. Veti obtine un aluat foarte lichid si curgator, dar nu va ingrijorati, asa trebuie sa fie (eventual, daca folositi o forma cu inel detasabil, imbracati-o in folie de aluminiu)
3. Se coace la 180 de grade, intr-o forma de 22 cm, appx. 60-70 min, neaparat  cu testul scobitorii. Ideal ar fi sa folositi 2 forme, intre care sa impartiti aluatul, pe care sa le coaceti simultan (timpul scade in acest caz la 30-40 de minute, sau in functie de “ce stie cuptorul).
best chocolate cake
Mod de realizare crema-budinca
1. Intr-un vas asezat pe foc mediu se amesteca toate ingrdientele, mai putin ciocolata.
2. Cand continutul e firbinte se adauga ciocolata rupta in bucati, si amestecam continuu pana cand aceasta se topeste si crema incepe sa se ingroase (trecand de la un aspect granulat la unul fin de crema de ciocolata).
3. Varsam continutul intr-un vas rece iar pe suprafata cremei asezam o folie de plastic, pe care o intepam din loc in loc cu o scobitoare (pentru ca aburul sa aiba pe unde iesi). Se da la rece minim 4 ore
crema cioco budinca
Montarea
1. se taie transversal blatul in 4 straturi relativ egale. Blatul cel mai urat (la mine cel de deasupra) se faramiteaza in firimituri mici
2. se aseaza primul blat pe un platou, se pune peste el 1/3 din cantitatea de crema, al doilea blat, 1/ 3 din cantitatea de crema, al treilea blat si cu restul de crema se acopera deasupra si in lateral.
3. se orneaza presand cu degetele firimiturile de blat, atat in parti cat si deasupra (mie deasupra nu prea mi-a ajuns, dar a fost ok si asa).
tort eclipsa
se poate pastra la rece pana la 4 zile.
Eclipse birthday cake – a lot, a lot of chocolate
Here I am, 35 years old this week… Which is why I felt the need to spoil myself with an overwhelming chocolate cake… Who wants to “read” something ino it, go ahead! :)I have had for years a recipe for a sensational chocolate cake, intense, moist, that melts in your mouth. The recipe is famous on the internet and you can find the original here. It is a cake that I use often combined with various creams, and I will mention it future posts again, for sure.I wanted a birthday cake with intense flavor, but that I can still eat without being overwhelmed with sweetness. So I chose a  pudding type of chocolate cream, inspired from here.

For its dark colour and intense flavour, no name would be a better fit: Eclipse.

And another great quality: it is a cake very easy to make!

Ingredients chocolate cake (cup = 1 cup 250 ml)

1 3/4 cups flour (220g)
2 cups sugar (400g)
3/4 cups cocoa (85 g)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup sour cream (or buttermilk) (250ml)
1/2 cup oil (125 ml)
2 extra-large eggs or 3 small eggs
1 teaspoon vanilla
1 cup hot coffee (250 ml).
Ingredients-cream pudding (cup = 1 cup 250 ml)
1 1/4 cups granulated sugar (250g)
1/4 cup starch (35 g)
1/2 tsp salt
400 ml heavy whipping cream
300 ml of milk
200 g dark chocolate
For the chocolate cake:
1. Mix dry ingredients separately (up to salt, inclusive), then the wet, mix together and finally add the coffee (the role of coffee – which must be hot! – is to accentuate the taste of chocolate, you will not feel the coffee taste in the final product)
2. You get a very liquid and runny batter, but do not worry, it should be like that (maybe if you use a spring form, wrap it in aluminum foil)
3. Bake at 180 degrees C, in a form of 22 cm for appx. 60-70 min, and use the toothpick to test when done. Ideally, you should use 2 forms, among which to divide the batter, than bake them simultaneously (in this case decreases baking time to 30-40 minutes).
For pudding cream:
1. In a bowl placed over medium heat, mix all the ingredients, except chocolate.
2. When the content is simmering, add the chocolate broken into pieces, and stirr continuously until it melts and the cream begins to thicken (changing from a fine grained one to a smooth chocolate cream).
3. Pour the pudding into a cold bowl and lay on its surface a foil of cling film, making several orifices with a a toothpick (for the steam to get out out). Put it in a cold place for at least 4 hours
Mounting
1. Cut the cake crosswise into 4 layers “relatively equal”. The most unappealing one (mine was the top one) – kill it!🙂, crumble into small crumbs
2. Place first layer on a plate, spread over one third of the amount of cream, the second cake layer, 1/3 of the amount of cream, the third layer and than cover cake  with remaining cream, on top and sides.
3. Garnish with  dough crumbs, pressing with your fingers, both on the sides and on top of the cake (I did not have enough crumbs for the top, but it worked that way).
It can be refrigerated up to 4 days.
tort eclipsa (82)
Comments
6 Responses to “tort Eclipsa – multa, multa ciocolata! (also in English)”
  1. Anne Clemmer says:

    Translation please.

  2. Anne Clemmer says:

    I see english is at bottom sorry for my comment.

  3. mariana says:

    Buna,cafeaua are zahar?din cate lingurite e facuta???imi face cu ochiul pentru Craciun.multumesc,arata superb

    • Buna Mariana. Cafeaua nu are zahar, si trebuie sa fie “o cafea tare”. Eu nu beau cafea, nu ma pricep la cafea, asa ca de obicei il rog pe sotul meu sa faca o cafea “tare”. Daca el nu e prin preajma, atunci fac eu un ness, cu 3 lingurite pline de ness la o cana de apa. Succes!🙂

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