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<p>Nu exista roman care sa nu fi mancat macar o data negresa, fie ea de post sau nu, fiindca este un desert delicios, atat pe placul copiiilor, cat si al adultilor.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Si fiindca tot suntem in post, va propunem o reteta la fel de gustoasa ca cea care contine oua, incat nu o sa simtiti nicio diferenta. Spor la treaba!</p>
<p>Reteta negresa de post cu glazura</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente blat negresa de post cu glazura:</p>
<p>150 g zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>300 ml apa</p>
<p>150 ml ulei</p>
<p>6 linguri cacao</p>
<p>600 g faina</p>
<p>1 esenta de rom</p>
<p>lingura bicarbonat de sodiu</p>
<p>zeama de la 1 lamaie</p>
<p>miez de nuca su stafide, optional</p>
<p>Ingrediente glazura negresa de post cu glazura:</p>
<p>200 g margarina</p>
<p>100 zahar</p>
<p>4 linguri cacao</p>
<p>1 esenta de rom</p>
<p>miez de nuca</p>
<p>Mod de preparare negresa de post cu glazura:</p>
<p>Se incepe prin a amesteca zaharul cu apa si uleiul, dupa care se combina faina cu cacaua si se adauga bicarbonatul stins cu zeama de lamaie.</p>
<p>Se adauga faina, se omogenizeaza bine iar apoi se pune esenta de rom. Compozitia obtinuta se toarna intr-o tava tapetata cu ulei si faina.</p>
<p>Punem negresa la cuptor pentru circa 30 de minute la 180 de grade Celsius.</p>
<p>Separat se topeste margarina cu zaharul, esenta de rom si cacaua. Vasul se tine pe foc pana cand compozitia se ingroasa, amestecandu-se incontinuu.</p>
<p>Cand prajitura este gata se scoate din cuptor si se lasa la racit. Doar dupa ce s-a racit complet se poate turna glazura. Optional se poate orna cu miez de nuca.</p>

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