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<p>Blat de ciocolata:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>5 oua</p>
<p>125 g ciocolata neagra</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>125 g unt</p>
<p>1,5 linguri cafea instant</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>150 g zahar</p>
<p>125 g faina</p>
<p>1 lingura praf de copt</p>
<p>Crema &#8220;Cappuccino&#8221;:</p>
<p>250 g mascarpone</p>
<p>250 g frisca lichida</p>
<p>3 linguri zahar pudra</p>
<p>50 g cappuccino (2 pachete a cate 25 g fiecare)</p>
<p>Crema:</p>
<p>250 g frisca lichida</p>
<p>1 lingura zahar pudra</p>
<p>+ ciocolata</p>
<p><img class="alignnone size-full wp-image-26990" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/prajitura-cappucino.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Blat:</p>
<p>Vom coace un blat pe o tava standard de 30 * 40 cm care trebuie acoperita cu hartie de copt.</p>
<p>Porniti cuptorul la 170°C.</p>
<p>Ciocolata trebuie topita la cea mai joasa temperatura sau in cuptorul cu microunde.</p>
<p>La untul moale adaug jumatate din zaharul indicat in reteta.</p>
<p>Am batut 5-7 minute.</p>
<p>Se toarna ciocolata racita si se amesteca.</p>
<p>Adaug 1 lingura in cafea in apa fierbinte.</p>
<p>Se amesteca pana se dizolva si se toarna intr-un bol.</p>
<p><img class="alignnone size-full wp-image-22241" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/cafea-1.jpg" alt="" width="737" height="416" /></p>
<p>Separ albusurile de galbenusuri.</p>
<p>Turnati albusurile intr-un bol curat si uscat.</p>
<p>Si amestecam galbenusurile unul cate unul in aluat.</p>
<p><img class="alignnone wp-image-22242" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/galbenus.jpg" alt="" width="735" height="412" /></p>
<p>Trebuie sa adaugati toate cele 5 galbenusuri.</p>
<p>Am amestecat faina cu praful de copt.</p>
<p>Adaugati un praf de sare la albusuri ​​si bateti intr-o spuma.</p>
<p><img class="alignnone wp-image-22243" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/albusuri-spuma.jpg" alt="" width="734" height="406" /></p>
<p>Acum adaug cealalta jumatate de zahar.</p>
<p>Bateti pana la varfuri rigide.</p>
<p>Il amestec in aluatul de galbenusuri.</p>
<p>Ar trebui sa obtineti un aluat neted, pufos.</p>
<p>Am intins aluatul pe o tava de copt si il netezesc.</p>
<p><img class="alignnone wp-image-22244" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/aluat-blat.jpg" alt="" width="728" height="404" /></p>
<p>La 170°C coc blatul timp de 25 de minute.</p>
<p>Las blatul la racit.</p>
<p>Aliniez de-a lungul marginilor si tai in 2 jumatati, obtin 2 blaturi.</p>
<p><img class="alignnone wp-image-22245" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/blat.jpg" alt="" width="726" height="404" /></p>
<p>Am taiat si hartia pentru a fi mai usor de indepartat.</p>
<p>Crema:</p>
<p>Transfer mascarpone intr-un bol pentru batut si framant cu lingura pentru ca branza sa devina mai moale.</p>
<p>Poate fi amestecat cu un mixer.</p>
<p>Se toarna cappuccino, zahar pudra si se adauga frisca lichida.</p>
<p>Bat cu mixerul cateva minute.</p>
<p>Va rezulta o crema luxurianta, persistenta, cu aroma de cappuccino.</p>
<p>Acum puteti asambla tortul.</p>
<p>Am intins aproape toata crema pe un blat.</p>
<p><img class="alignnone wp-image-22246" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/crema-1.jpg" alt="" width="714" height="401" /></p>
<p>Pastram 2 linguri pentru perierea blatului si partilor laterale ale prajiturii.</p>
<p>In aceasta forma am pus prajitura la frigider pentru 3-4 ore, sau peste noapte.</p>
<p>A doua zi batem frisca lichida cu zahar pudra.</p>
<p>* Frisca trebuie sa fie intotdeauna bine racita, tinuta la frigider cateva ore inainte de a o bate. Dati telurile la congelator timp de 15 minute. Bate la viteza 1,2. Aceasta este cheia pentru o frisca buna.</p>
<p>Am intins crema pe tort, o nivelez.</p>
<p>Ung partile laterale ale tortului.</p>
<p>Razuiesc ciocolata neagra pe o razatoarea fina.</p>
<p><img class="alignnone wp-image-22247" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/frisca.jpg" alt="" width="709" height="399" /></p>
<p>In aceasta forma am pus prajitura la frigider cateva ore, sau pana la servire.</p>
<p>Puteti taia in 12 bucati sau 24 mai mici.</p>
<p>Blatul nu trebuie sa fie inmuiat, este umed ca un brownie, se topeste in gura.</p>
<p>O prajitura foarte delicata cu un gust incredibil, placut de cappuccino!</p>

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