BISCUIT:
5 eggs
300 g of sugar
1 vanilla sugar
340 g of sharp flour
4 tablespoons unsalted cocoa powder
200 ml of milk
1 baking powder
DRESSING:
1200 ml of milk
200 g of sugar
1 vanilla sugar
200 g of cooking chocolate
250 g butter
200 g of minced walnuts
GLAZE:
75 g butter
150 g of cooking chocolate
2 tablespoons of oil
2 tablespoons water
DECORATION:
3 boxes per 112 g Milka Lila stix
160 cm tape to connect
6-7 balls Ferrero Rocher
7-8 ball Giotto
3 pralines of Witors Golden
1 Praline Milka Heart
90 g Čoko flipsa
Biscuit:
Heat the oven to 190 ° C. Bake the 28 cm diameter baking sheet with baking paper.
Make sugar eggs. Add vanilla sugar and mix it. Add flour, cocoa and milk and continue mixing. Finally add the baking powder (through the strain - not to the chin) and make a little more of it. Add the mixture to the prepared mold and bake for 45 minutes. Test with the tooth if it is baked (should be dry). Cool.
Dressing:
Put the milk to get it. Add sugar, vanilla sugar, cooking chocolate and butter. Reduce fire and mix. When chocolate and butter are added, add nuts. Heat for one more minute and stir.
stacking:
While cooking the frying pan, prepare the dressing mold.
Roll the baking jar with the foil to prevent the dressing from cracking. Cut the chilled biscuits twice to get three equal chunks. Put the first bark, pour it over with a hot overflow (almost half the overflow), put another bark, pour it over with a hot overflow (almost to the end of the overflow), sprinkle with the fork to better absorb the dressing, put the third bark over with the rest of the hot overflow this bark will be lower when the cake is turned backwards - so it does not flake as much as the previous two), also lightly squeeze it with the fork to better fill the dressing. Cover the hot cake with the foil and allow to cool to room temperature, then place it in the refrigerator (best 24 hours).
Next turn the cake on the tray, remove the mold and foil.
Make chocolate glaze. Put butter to dissolve, when it comes to extinguishing the fire, add the cooking chocolate, stir. Add oil, stir. Add water, stir. This glaze is smooth and shiny. Chop the cake with a glass of chocolate (from above and around with a spoon).
Sort the sticks to each other around the cake. You have to do this quickly while the glaze is wet to stick nicely. Put the straw around the cake and tuck it up. Gore on glaze, run Ferrero Rocher balls, Giotto balls, pralines, chocolate flips ...
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Biskvit:
Ugrijte pećnicu na 190°C. Kalup za pečenje promjera 28 cm obložite papirom za pečenje.
Izradite jaja sa šećerom. Dodajte vanilin šećer i izmiksajte. Dodajte brašno, kakao i mlijeko te nastavite miksati. Na kraju dodajte prašak za pecivo (kroz cjediljku – da ne bude grudica) te još malo izmiksajte. Smjesu ulijte u pripremljeni kalup i pecite 45 minuta. Testirajte čačkalicom je li pečen (treba izaći suha). Ohladite.
Preljev:
Mlijeko stavite da provrije. Dodajte šećer, vanilin šećer, čokoladu za kuhanje i maslac. Smanjite vatru i miješajte. Kada se čokolada i maslac otope dodajte orahe. Još minutu kuhajte i miješajte.
Slaganje:
Dok se preljev kuha, pripremite kalup za slaganje.
Kalup u kojemu ste pekli biskvit obložite folijom kako preljev ne bi curio. Ohlađeni biskvit prerežite dva puta da dobijete tri jednake kore. Stavite prvu koru, prelijte ju sa vrelim preljevom (skoro pola preljeva), stavite drugu koru, prelijte ju sa vrelim preljevom (skoro do kraja preljeva), izbockajte vilicom da kora bolje upije preljev, stavite treću koru, prelijte ju sa ostatkom vreloga preljeva (ta kora će vam biti donja kada tortu sutradan preokrenete – zato nju ne namačete toliko koliko prethodne dvije), nju također lagano izbockajte vilicom kako bi bolje upila preljev. Vruću tortu pokrijte folijom i ostavite da se ohladi na sobnu temperaturu, zatim je stavite u hladnjak (najbolje 24 sata).
Sutradan preokrenite tortu na pladanj, skinite kalup i foliju.
Napravite glazuru od čokolade. Stavite otopiti maslac, kad provrije ugasite vatru, dodajte čokoladu za kuhanje, promiješajte. Dodajte ulje, promiješajte. Dodajte vodu, promiješajte. Ova glazura je glatka i sjajna. Tortu prelijte glazurom od čokolade (odozgor i okolo uz pomoć žlice).
Milka štapiće poredajte jedan do drugoga oko torte. To morate raditi brzo dok je glazura mokra da se lijepo zalijepe. Stavite traku oko torte i zavežite mašnu. Gore na glazuru poslažite Ferrero Rocher kuglice, Giotto kuglice, praline, čoko flips…
Cijeli recept posjeti http://grgaiklara.com/recipe/extra-cokoladna-torta/
Contact:
[email protected] 
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