TORTA OD ČOKOLADE I KIKIRIKIJA

Slatko-slano iznenađenje

Sastojci:

Brownie kora:

½ šalice maslaca

2 jaja, srednje veličine

1 šalica smeđeg šećera

80 g čokolade za kuhanje, nasjeckane na komadiće

prstohvat soli

½ žličice vanilije (ili vanilin šećer)

½ šalice glatkog brašna

 

Mousse od kikirikija:

250 g kikiriki maslaca

500 ml slatkog vrhnja

¼ šalice šećera u prahu

1 ½ žlica bijele želatine u prahu

2-3 žl vode

 

 

Mousse od čokolade:

250 g čokolade za kuhanje

1 žličica instant kave

500 ml slatkog vrhnja

¼ šalice šećera u prahu

1 ½ žlica bijele želatine u prahu

2-3 žl vode

 

 

Za ukras:

200 ml slatkog vrhnja

¼ šalice kakaa

¼ šalice šećera u prahu

Priprema:

Pećnicu zagrijte na 160⁰C.

Maslac, čokoladu i šećer otopite nad laganom vatrom.

Posebno umutite jaja, sol i vaniliju pa dodajte rastopljenoj čokoladi. Miješajući dodajte i brašno.

Dno kalupa za torte prekrijte papirom za pečenje i po njemu rasporedite pripremljenu smjesu.

Poravnajte i pecite 20-25 minuta.

Ohladite u kalupu.

 

Ohlađeno tijesto izvadite iz kalupa, maknite papir i ponovno ga vratite u kalup.

Pripremite kreme.

Želatinu prelijte s vodom i pustite minutu-dvije da nabubri.

Nabubrenu želatinu stavite nad vatru i miješajte dok ne zavrije i ne otopi se. Maknite s vatre.

Kikiriki maslac istucite mikserom pa mu dodajte i želatinu. Posebno tucite vrhnje i šećer u šlag.

Lopaticom umiješajte šlag u kikiriki maslac da dobijete jednoličnu smjesu.

Kremu premažite preko brownie kore i stavite u hladnjak.

 

Pripremite čokoladnu kremu.

Želatinu prelijte s vodom i pustite minutu-dvije da nabubri.

Čokoladu za kuhanje otopite nad vatrom zajedno s kavom i 2-3 žlice slatkog vrhnja. Kad se potpuno otopi, umiješajte i nabubrenu želatinu. Maknite s vatre i dobro promiješajte da se želatina potpuno otopi.

Preostalo vrhnje tucite u šlag sa šećerom u prahu.

Lopaticom umiješajte šlag u mlaku čokoladu pa kremu premažite preko kreme od kikirikija. Vratite u hladnjak na 2 sata.

 

Slatko vrhnje istucite s kakaom i šećerom i tom kremom premažite i ukrasite tortu.

CHOCOLATE AND PEANUT BUTTER CAKE

A sweet&salty surprise

Ingredients:

For the brownie layer:
½ cup butter
2 eggs (medium size)
1 cup brown sugar
80 g dark chocolate, chopped
a pinch of salt
½ teaspoon vanilla (or 1 pouch vanilla sugar)
½ cup plain flour

For the peanut mousse:
250 g peanut butter
500 ml sweet cream
¼ cup icing sugar
1 ½ cup white gelatine powder
2-3 tbsp water

For the chocolate mousse:
250 g dark chocolate
1 teaspoon instant coffee
500 ml sweet cream
¼ cup icing sugar
1 ½ tbsp white gelatine powder
2-3 tbsp water

For decoration:
200 ml sweet cream
¼ cup cocoa powder
¼ cup icing sugar

Method:

Preheat the oven to 160 °C.
Melt the butter, chocolate and sugar over low heat.
Whisk the eggs, salt and vanilla in a separate bowl. Add the melted chocolate and stir in the flour.
Line a cake tin with a sheet of parchment paper. Pour in the mixture.
Trowel (use a palette knife) and bake for 20-25 minutes.
Leave to cool in the cake tin.
Remove from the tin, remove the paper and return to the tin.
To prepare the peanut crème:
Pour water over the gelatine and leave to soak for a minute or two.
Heat the gelatine and stir until it starts to boil and melts. Remove from heat.
Beat the peanut butter with a mixer. Add the gelatine.

Beat the cream and sugar in a separate bowl until firm peaks form.
Stir the whipped cream into the peanut butter using a spatula, until uniform.
Trowel on top of the brownie crust and refrigerate.
To prepare the chocolate crème:
Pour water over the gelatine and leave to soak for a minute or two.
Melt the dark chocolate, coffee and 2-3 tbsp sweet cream over medium heat. When melted, add the gelatine. Remove from heat and stir well until the gelatine has melted.
Beat the remaining cream and icing sugar until firm peaks form.
Stir the whipped cream into the lukewarm chocolate mixture using a spatula. Trowel gently over the peanut crème. Refrigerate for 2 hours.
Beat the sweet cream, cocoa and sugar and use for decorating the cake.