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<p>Ingrediente pentru aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>6 oua</p>
<p>6 linguri de zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>6 linguri faina</p>
<p>6 linguri apa calduta</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>2-3 lingurite pudra de cacao olandeza amara</p>
<p>1 pachet de praf de copt</p>
<p>coaja de la 1 portocala rasa</p>
<p>1-2 lingurite suc de portocale</p>
<p>Pentru crema:</p>
<p>500 ml frisca sau smantana</p>
<p>1 pachet de gelatina</p>
<p>coaja de la 1 portocala rasa</p>
<p>1 lingura zahar pudra</p>
<p>Pentru crema de ciocolata:</p>
<p>150 g de ciocolata</p>
<p>100 g de margarina sau unt</p>
<p>100 ml frisca</p>
<p>Pentru acoperire:</p>
<p>100 g de ciocolata</p>
<p>2 linguri ulei</p>
<p>Preparare:</p>
<p>La aluat amestecam galbenusurile cu zaharul pana se albesc, apoi adaugam putin cate putin apa si sucul de portocale.</p>
<p>Bateti tare albusurile.</p>
<p>Se amesteca praful de copt, praful de cacao si faina.</p>
<p>Se adauga albusurile in galbenus si se cerne faina de cacao continuu.</p>
<p>Se amesteca totul usor pentru a nu zdrobi aluatul.</p>
<p>Cand se amesteca uniform, tapetati o tava de copt cu hartie sau foaie de silicon si intindem pe ea pandispansul.</p>
<p>Se coace in cuptorul preincalzit la 200 de grade pentru 10 minute.</p>
<p>Tava trebuie sa aiba aproximativ 30 × 23 cm.</p>
<p>Cand s-a racit se taie in jumatate.</p>
<p>Se topeste ciocolata la abur,se adauga frisca si se amesteca.</p>
<p>Cand totul s-a topit, adaugam margarina.</p>
<p>Punem la frigider.</p>
<p>Cand se leaga, il spumam cu un robot.</p>
<p>Batem smantana sau frisca cu zaharul si amestecam cu gelatina si coaja de portocala.</p>
<p>Intindeti jumatate din crema pe jumatate din pandispan, apoi adaugati frisca cu ciocolata batuta.</p>
<p>Se face mai usor luand crema intr-o punga si presand-o, picurand crema pe crema.</p>
<p>Se adauga apoi si cealalta jumatate de smantana si se acopera cu cealalta foaie de pandispan.</p>
<p>Presam si se da la frigider pentru cateva ore.</p>
<p>Topim ciocolata neagra la abur, cu putin ulei.</p>
<p>Se unge deasupra si se pune din nou la frigider.</p>
<p>Taiati in cuburi cu un cutit inmuiat in apa dupa solidificarea corespunzatoare.</p>
<p>Sa lasam crema de ciocolata ramasa si apoi putem orna blatul cuburilor cu ajutorul unei pungi, apoi aici intervine crema de ciocolata spuma.</p>
<p>Sa aveti pofta!</p>

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