Minjina Kuhinjica - Čokoladna bomba

Za sve prave čokoholičare :)

Potrebno je:

4 jaja (4 eggs)
80 gr šećera (80 gr sugar)
200 gr maslaca (200 gr butter)
120 gr čokolade (120 gr chocolate)
4 kašike brašna (4 tbsp flour)
1/2 kesice praška za pecivo (1/2 tsp baking powder)

Fil:

600 ml slatke pavlake(koristila sam hole) (600 ml whipping cream)
250 gr čokolade (250 gr chocolate)

Za natapanje:

80 ml mleka (80 ml milk)
2 kašike šećera (2 tbsp sugar)

Umutiti žumance i šećer,pa dodati omekšali margarin . Čokoladu otopiti,malo prohladiti, pa dodati predhodnoj smesi i sve zajedno umutiti. Dodati brašno sa praškom za pecivo. Umutiti belanca, pa sjediniti sa prethodnom smesom. Promešati varjačom da se smesa lepo izjednači. Sipati u podmazan kalup, kome se skidaju stranice (24-25 cm). Staviti da se peče u zagrejanoj rerni na 180°C oko 22-23 minuta ili već zavisno od vaše rerne. Gotovu koru izvaditi iz kalupa i ostaviti na žici da se ohladi,a onda je prebaciti na tacnu i oko nje stavite samo obruč (prsten od kalupa). Zagrejte mleko sa šećerom (da provri),a onda uz pomoć kašike prelijte patišpanj.
Fil: Slatku pavlaku stavite da proključa,sklonite sa šporeta,pa dodajte čokoladu izlomljenu na kockice. Mešajte dok se sva čokolada ne istopi i smesa se ne izjednači. Ostaviti 10-15 minuta da se prohladi,pa naliti preko patišpanja koji se već nalazi u obruču. Staviti je u frižider najmanje na 2-3 sata da se lepo stegne i ohladi,a najbolje je preko noći. Kada se fil stegao, sa oštrim nožem pređite između fila i stranice obruča,a onda pažljivo skinite isti.

Uživajte u čokoladnoj bombi :)

Torta koju je stvarno lako napraviti. Takođe, može da bude kolač, ako ga spremate u pravougaonom plehu.

Chocolate bomb
For all of the chocoholics out there :)

Ingredients needed:

4 eggs
80 gr of sugar
200 gr of butter
120 gr of chocolate
4 tablespoons of flour
1/2 teaspoon of baking powder

Filling:

600 ml of whipping cream
250 gr of chocolate

For soaking

80 ml of milk
2 tbsp sugar

Whip up the egg yolks together with sugar and add soft margarine. Melt the chocolate; cool it a bit than incorporate it into the mixture. Add flour together with baking powder. Whip up the egg whites separately than combine with egg yolk mixture. Stir it till all incorporated. Pour it into greased spring form pan (24-25 cm dimension). Bake it in the preheated oven on 180 C for 22-23 minutes or depending on the oven. When baked remove it from the pan and place it on the cooling rack to cool, then transfer it to the serving tray and place a round platform base around it to keep the shape ( ring of a pan). Heat the milk with some sugar let it boil and then pour it over the biscuit with help of a spoon.

Filling: Let the whipping cream come to boil, remove from the heat and add chopped chocolate pieces. Stir till all of the chocolate melts. Let it cool for about 10-15 minutes, and then pour it onto a cake with a pan ring around it. Let it chill in the fridge for at least 2-3 hours till it thickens, preferable over night. Before serving, run the sharp knife around the cake edges and remove the ring. Enjoy.