TORTA OD SIRA I 3 VRSTE ČOKOLADE

Sastojci:

Tijesto:

150 g mljevenog keksa

2 žličice gorkog kakaa

125 g maslaca, rastopljenog

 

Krema:

200 g krem sira

400 ml slatkog vrhnja

5 žlica šećera u prahu

1 vanilin šećer ili žličica vanilije

1 vrećica želatine u prahu

100 g tamne čokolade

100 g mliječne čokolade

100 g bijele čokolade

 

Za ukras:

100 g tamne čokolade

0,5 ml slatkog vrhnja

Priprema:

Kekse pomiješajte s kakaom i rastopljenim maslacom pa ih natiskajte po dnu i stijenkama kalupa za tortu promjera 24 cm. Stavite u hladnjak dok pripremate kreme.
Pećnicu zagrijte na 100 stupnjeva C.
Želatinu prelijte s malo hladne vode i ostavite minutu-dvije da nabubri. Stavite nad vatru i miješajući zagrijte da se rastopi. Maknite s vatre.
Sir tucite mikserom. Dodajte šećer i vanilin šećer, a zatim i mlaku želatinu. Neprestano miksajući ulijte slatko vrhnje i tucite dok ne dobijete gustu kremu.
Podijelite je na 3 dijela – u 3 zdjelice.
Tamnu čokoladu stavite na tanjur pa ostavite u zagrijanoj pećnici 5-7 minuta dok se ne otopi. Provjerite nožem je li čokolada potpuno meka pa je umiješajte u prvi dio kreme.
Tom kremom premažite koru od keksa.
U pećnici otopite mliječnu čokoladu i dodajte je u drugi dio kreme. Dobro promiješajte pa premažite preko kreme od tamne čokolade.
Otopite i bijelu čokoladu, umiješajte je u posljednji dio kreme i premažite po kremi od mliječne čokolade. Poravnajte površinu pa tortu vratite u hladnjak.
Sad možete ukrasiti tortu.
Vrhnje zavrijte. Čokoladu za ukras sitno nasjeckajte pa prelijte vrućim vrhnjem. Ostavite malo, promiješajte pa kremom punite špricu s malim otvorom i po torti nacrtajte cvjetnu dekoraciju.
Vratite u hladnjak na barem 2 sata.

TRIPLE CHOCOLATE CHEESE CAKE

Ingredients:

For the crust:
150 g ground biscuits
2 teaspoons bitter cocoa
125 g butter, melted

For the crème:
200 g cream cheese
400 ml sweet cream
5 tbsp icing sugar
1 pouch vanilla sugar or 1 teaspoon vanilla
1 pouch gelatine powder
100 g dark chocolate
100 g milk chocolate
100 g white chocolate

For the decoration:
100 g dark chocolate, finely chopped
½ ml sweet cream

Method:

Combine the biscuits, cocoa and melted butter. Press against the bottom and sides of a 24-cm cake tin and refrigerate.
Preheat the oven to 100 °C.
Pour a small amount of cold water over the gelatine powder and leave for 1-2 minutes to swell up. Put on the stove and heat, stirring constantly, until dissolved. Remove from heat.
Beat the cheese using a mixer. Add the sugar and vanilla sugar. Add the lukewarm gelatine. Continue beating as you add the sweet cream, until a thick crème is formed.
Divide into three equal parts – in three small bowls.
Place the dark chocolate on a plate and heat in a preheated oven for 5-7 minutes, until melted. Use a knife to check whether it is completely soft. Stir into one third of the crème.
Spread the crème over the biscuit crust.
Melt the milk chocolate in the oven, stir well into the second third of the crème and spread over the dark chocolate layer.
Melt the white chocolate, stir into the remaining crème and spread over the milk chocolate crème. Trowel and refrigerate.
To decorate the cake:
Bring the cream to a boil. Pour over the finely chopped chocolate. Leave to rest for a short while. Stir, fill a pastry bag with a narrow nozzle and draw a floral decoration.
Refrigerate for at least 2 hours prior to serving.