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A delicious chocolate cake that can be served as the main piece, or just for Sunday tea
Ingredients
60g honey
4 large eggs
200g self-raising flour
1/2 teaspoon baking powder
30g cocoa
175g soft dark brown sugar
60g dark chocolate (70% cocoa), melted
1 teaspoon vanilla extract
1 tablespoon water
250g butter (room temperature)
Frosting
400g dark chocolate
300ml crème fraîche (room temperature)
Method
1. Preheat the oven to 190°C / 170°C Fan / Gas Mark 5. Line two round 8" (20cm) baking tins with baking paper. To make the sponge put all the ingredients in a mixer, making sure to sift the flour, baking powder, and cocoa together.
2. Mix everything together. Divide evenly into prepared tins and bake in the preheated oven for 25-30 minutes.
3. Once baked, take the cake tins out and leave them to sit for around 10 minutes. Then take them out of the tins and place them on a wire rack to cool completely.
4. Melt the chocolate, add the crème fraîche and mix well. Place one sponge on a serving tray, spread frosting across the top then place another sponge on top. Coat the whole cake and leave the frosting to set for a few minutes. If you would like to decorate the cake with chocolate bars, then it is best to put them on as soon as the frosting is applied.
ENJOY!
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Čokoladna Torta
Čokoladna torta definitvno jedna od najukusnijih i najjednostavnijih rođendanskih torti
Biskvit
60 g meda
4 jaja
200 g brašna
1/2 kašičice praška za pecivo
30 g kakaa
175 g smeđeg šećera
60 g tamne cokolade(70%kakaa), topljene
1 kašičica vanilin ekstrakta
1 kasika vode
250 g margarina (omekšalog)
Glazura
400 g tamne čokolade
300 ml creme fraich
Priprema 1. Zagrijati rernu na 190C. Papirom za pečenje obložiti dva okrugla kalupa promjera 20cm. Za biskvit sve sastojke po redosledu staviti u mikser. Brašno, prašak za pecivo i kakao prosijati.
2. Sve zajedno umutiti da se dobije jednolična biskvitna masa. Ravnomerno je podeliti u pripremljene kalupe i peći u predhodno zagrijanoj rerni 25-30 minuta.
3. Pečene biskvite izvaditi iz rerne i ostaviti u kalupu 10ak minuta, zatim ih izvaditi iz kalupa i staviti na žicu da se posve ohlade.
4. U međuvremenu pripremiti glazuru. Čokoladu rastopiti, dodati *creme fraiche* i dobro izmešati. Jedan biskvit staviti na tacnu za služenje, premazati glazurom i na njega stavite drugi. Celu tortu premazati i ostaviti nekoliko minuta da se glazura stvrdne prije služenja. Ukoliko želite ukrastiti tortu čokoladnim štapićima i sl. onda je najbolje ih staviti čim se nanese glazura.
Savet *creme fraiche* bi bilo dobro da je sobne temperature jer kad mu dodate toplu čokloladu ako je hladan odmah će se stvrdniti i biće teže premazati tortu. Stoga ga izvadite iz frižidera sat-dva pre nego počnete peći biskvite. Za to vreme će se smlačiti i uz toplu čokoladu biti taman toliko redak koliko je potrebno da se torta uredno premaže i dekoriše.
