Natopljene sočne kore tope se pod nepcima, a krem, e to je uživanje koje morate da probate, ne može se opisati rečima
NAJKREMASTIJA TORTA SAVRŠENA ZA SVE PRILIKE foto: Shutterstock / juanmaphotto
Ako volite čokoladne kolače koji se tope u ustima, Matilda torta je pravi izbor.
Tri sočne kore, natopljene aromatičnim sirupom, i bogati čokoladni ganaše čine ovu tortu savršenom za posebne prilike, porodična okupljanja ili jednostavno uživanje u neodoljivoj čokoladnoj čaroliji.
Inspirisana kultnim filmom Matilda, gde čokoladna torta igra ključnu ulogu, ova verzija donosi istu čarobnu slast u vaš dom.
350 ml vode + 4 kašičice instant kafe (jaka crna kafa)
@wellmadebykiley MINI MATILDA CHOCOLATE CAKE Pure decadence ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Chocolate Cake: - 1 3/4 cups (230g) all-purpose flour @Bob’s Red Mill - 1 3/4 cups (350g) granulated sugar - 3/4 cup (72g) cocoa powder @Hershey’s - 2 tsp (12g) baking soda - 1 tsp (4g) baking powder - 1 tsp (6g) salt - 1 cup (240ml) buttermilk, at room temperature (substitution: 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice) - 1/2 cup (120ml) avocado oil (or oil of choice) @Chosen Foods - 2 eggs, at room temperature - 2 tsp (8g) vanilla extract - 1 cup (240ml) hot brewed coffee or espresso (substitution: hot water) @Nespresso Chocolate Fudge Frosting: - 1 cup (226g) salted butter - 300g dark chocolate chips or chopped chocolate @Ghirardelli Chocolate Company @hukitchen - 1 cup (240ml) heavy cream - 1 cup (120g) powdered sugar - 1/4 cup (24g) cocoa powder - 1/2 tsp (3g) salt - Optional: 1/4 tsp (1g) espresso powder or granules - 1 tsp (4g) vanilla extract - Flaky sea salt, for topping Instructions: Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside. Make the cake layers. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined. Add the dry ingredients to the wet, and whisk until combined. Then, pour in the hot coffee, and stir quickly until well combined. The batter is going to be very thin! Divide the batter evenly among the three prepared cake pans (about 455g of batter should be in each to ensure even layers). Bake at 350F for 25-27 minutes, until a toothpick comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, prepare the chocolate fudge frosting. In a saucepan over medium heat, add the butter, chocolate, and heavy cream. Then, sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth. Once smooth, remove from heat and mix in the vanilla. Pour the mixture into a large bowl or baking pan (a baking pan with speed up the cooling process). Cover the top with plastic wrap so the plastic wrap is directly touching the frosting, to prevent a film from forming while cooling. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours, depending on your desired thickness. Assemble. If needed and using a serrated knife, slice the tops of each cake layer off to even. Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake. Decorate and garnish with flaky sea salt, as desired. Slice and serve. Enjoy! #matildachocolatecake#minimatildachocolatecake#minicake#minichocolatecake#chocolatecake#chocolate#cake#cakerecipe#chocolatecakerecipe#thebestchocolatecake#homemade#homemadecake#cakefromscratch#chocolatefrosting#chocolatefudgefrosting#baking#Dessert#moistchocolatecake#softchocolatecake @From Our Place ♬ Finitude - Gabriel Albuquerqüe
Fil:
300 g čokolade (mlade ili tamne, po ukusu)
300 g slatke pavlake ili pavlake za šlag
200 g šećera
100 g maslaca
30 g kakaa u prahu
Sirup za natapanje:
200 ml vode
150 g šećera
Priprema:
1. Priprema biskvita:
U većoj posudi prosejte brašno, kakao, prašak za pecivo, sodu i prstohvat soli. U drugoj činiji umutite šećer, jaja, jogurt (ili mleko), vanilin šećer i ulje.
Spojite mokre i suve sastojke i mešajte dok ne dobijete glatku smesu.
Pažljivo dodajte ohlađenu instant kafu razmućenu u vodi.
Smestu podelite u tri jednaka dela i pecite u okruglim kalupima (preko 21 cm) u rerni zagrejanoj na 170 °C oko 25 – 30 minuta po kori.
Ostavite kore da se potpuno ohlade.
@kitchenbythesea It’s a classic for a reason. Recipe for the Best Chocolate Cake (aka the Matilda Cake) linked in bio. We hope you love it just as much as we do. Black Magic Cake (see note on origin below) 2 2/3 cups flour 320 g 3 cups sugar 600 g 1 1/8 cup cocoa 135 g 1 tablespoon baking soda 17 g 1.5 teaspoon baking powder 6 g 1.5 teaspoon salt 5 g 3 eggs 1 tablespoon vanilla extract 15 ml 1.5 cup buttermilk 350 ml .75 cup oil canola or vegetable 175 ml 1.5 cup hot coffee 350 ml Ganache: 8 ounces dark chocolate 70% 6 tablespoons butter 85 g 1 ¼ cup sugar 250 g 1 ¼ cup heavy cream 300 ml 2 teaspoons vanilla 10 ml Pinch of salt #chocolatecake#chocolate#chocolatecakerecipe#matildacake#chocolateganache#ganache#homemadecake#chocolatecakerecipe♬ Oui oui oui oui - Sacha Distel
2. Priprema sirupa
U manjem loncu zagrejte vodu i šećer dok se šećer potpuno ne otopi.
Mešajte pjenjačom dok ne proključa, a zatim skinite sa vatre i ostavite da se ohladi.
3. Priprema ganaše krema
U posudi zagrejte pavlaku sa šećerom dok ne provri. Skinite sa vatre i dodajte komadiće čokolade, maslac i kakao. Mešajte dok se svi sastojci ne otope i ne dobijete glatku smesu. Ostavite da se smesa prohladi, a zatim umutite mikserom dok ne postane kremasta.
4. Sklapanje torte
Prvu koru premažite sirupom, zatim nanesite sloj ganache kreme. Postavite drugu koru i ponovite postupak sa sirupom i kremom. Stavite treću koru, premažite tortu ganacheom i sa strane. Za najbolji ukus, ostavite tortu u frižideru preko noći.
