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Deeeeci… Acest tort de ciocolata la multicooker este mega SENZATIE! Ca o negresa densa si putin umeda, dar facut totusi. Cu gust intens de ciocolata, glazura cremoasa si zmeura dulce acrisoara, super super yummmm! :) Nu uitati de codul de extra reducere MADELINE10 pentru multicookerul CrockPot Turbo Express, iubitul meu ajutor de nadejdie in bucatarie :)

Tort:

  • 130g faina
  • 100g indulcitor (sau zahar)
  • 30g cacao
  • 1 lgt praf de copt
  • 1 lgt bicarbonat de sodiu
  • 125ml lapte
  • 100g unt topit
  • 2 oua
  • 1 lgt extract de vanilie
  • 100ml apa fierbinte

Crema:

Punem ingredientele uscate intr-un bol: faina, indulcitorul/zaharul, pudra de cacao, praful de copt, bicarbonatul. Amestecam bine, apoi turnam si: laptele, untul topit, ouale, vanilia. Omogenizam bine totul cu un tel.

La final, adaugam 100ml apa fierbinte si amestecam pana compozitia e omogena. Pare cam lichida, dar aveti incredere in mine :) Ungem cu ulei si tapetam cu hartie de copt o forma rotunda de tort cu baza detasabila si 18cm diametru. Turnam compozitia, apoi infasuram forma in hartie de copt sau folie de aluminiu.

Punem 250ml apa in vasul multicookerului, asezam grilajul apoi tortul, punem capacul. Rotim capacul spre pozitia Inchis, rotim si valva de presiune tot spre pozitia Inchis. Setam pe Manual, High pressure, 50 min (la modelul puteti apasa suplimentar pe functia Turbo pentru scurtarea timpului de gatire cu 40%). Dupa oprirea programului asteptam inca 10 minute, apoi eliberam cu grija presiunea si scoatem blatul din forma folosind manusi de bucatarie, sa nu ne ardem :)

Pentru glazura topim la bain-marie ciocolata, o amestecam cu smantana lichida, romul si vanilia. Cand consistenta este potrivita, adica e grosuta si curge doar puuutin, intindem glazura pe tort si il decoram cu zmeura. Pofta mare! Ce ziceti, incercati si voi acest tort de ciocolata la multicooker de Paste? :)

ENGLISH VERSION

So… this pressure cooker chocolate cake is SENSATIONAL! Like a gooey yet well done brownie, with chocolate frosting and sweet and sour raspberries, super super yummmmy! :)

Cake:

  • 130 g flour
  • 100 g sweetener (or sugar)
  • 30 g cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 125 ml milk
  • 100 g butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 100 ml hot water

Frosting:

  • 150 g sugar free chocolate
  • 100 ml heavy cream
  • 1 tsp rum essence
  • 1 tsp vanilla extract
  • Topping: fresh raspberries

Put the dry ingredients in a blow: flour, sugar/sweetener, cocoa powder, baking soda, baking powder. Mix well, then add the wet ingredients: milk, eggs, melted butter, vanilla. Whisk until smooth.

In the end, add 100 ml hot water and mix until incorporated, as well. It may seem too liquid, but trust in me :) Grease with oil and line with baking paper a spring-form pan (18 cm diameter). Pour the batter in the pan, then wrap in aluminum foil or baking paper.

Pour 250 ml water in the pressure cooker, put the rack and the pan on it. Put the lid on, rotate to Closed position, rotate the pressure valve to Closed, too. Set on Manual, High pressure, 50 min. When the time’s up, wait 10 more min, then carefully release pressure and take the cake out of the pan, using kitchen mittens.

For the frosting, melted the chocolate over a pot of simmering water, mix with the heavy cream,rum and vanilla. When the consistency is good enough to spread, not to runny, spread over the cake and decorate with fresh raspberries. What do you say will you try this pressure cooker chocolate cake for Easter? :) Enjoy!

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