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<p>Desertul acesta este varianta perfecta daca vrei sa pregatesti o prajitura simpla, cu putine ingrediente. Combinatia dintre ciocolata, biscuiti si caramel este delicioasa.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente:</p>
<p>Pentru blat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>170 g faina</p>
<p>120 g unt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>50 g zahar brun</p>
<p>Pentru crema:</p>
<p>400 g lapte condensat</p>
<p>60 g unt</p>
<p>60 g zahar brun</p>
<p>1 lingura miere de albine</p>
<p>Pentru topping:</p>
<p>100 g ciocolata cu lapte</p>
<p>50 g ciocolata neagra</p>
<p>2 linguri de lapte</p>
<p>Mod de preparare:</p>
<p>Se pune intr-un bol faina, zaharul si untul si se amesteca pana se obtine un aluat omogen si neted. Se intinde in forma de dreptunghi. Se pune aluatul in tava tapetata cu hartie de copt, apoi se coace in cuptorul preincalzit la 180°C timp de 20 minute.</p>
<p>Cand este gata, se lasa sa se raceasca in tava. Se pun laptele condensat, untul si zaharul la fiert, la foc foarte mic in jur de 20 minute, pana prinde culoarea caramelului si se desprinde usor de pe marginile cratitei.</p>
<p>Se toarna caramelul cald peste blat si se intinde uniform. Se topeste ciocolata la bain-marie, punand doua linguri de lapte si se toarna peste caramelul racit. Se lasa sa se intareasca ciocolata, apoi se poate taia prajitura in felii.</p>
<p>Citeste si: O reteta incredibil de simpla: Cum sa faci cele mai bune eclere din lume, in doar cateva minute</p>
<p>Ingrediente:</p>
<p>Pentru eclere:</p>
<p>100 g margarina</p>
<p>4 oua</p>
<p>125 g faina</p>
<p>1/2 lingurita sare</p>
<p>125 ml apa</p>
<p>Pentru crema de ciocolata:</p>
<p>1 cana lapte rece</p>
<p>3 linguri zahar</p>
<p>2 linguri cacao</p>
<p>1 lingura cu varf faina</p>
<p>esenta rom</p>
<p>50 g unt</p>
<p>300 ml frisca batuta</p>
<p>Pentru glazura:</p>
<p>3-4 linguri cacao</p>
<p>6 linguri apa</p>
<p>Mod de preparare:</p>
<p>Se pune margarina (untul) cu apa si sarea la foc. Cand da in clocot, se adauga faina si se amesteca bine. Se fierbe putin la foc mic. Se ia de pe foc si se raceste (intr-o cratita cu apa ). Cand este aproape rece, se adauga pe rand ouale. Se pune in tava sub forma de bastonase si se da la foc potrivit (180 grade Celsius) pentru 30 minute si se poate deschide cuptorul doar dupa 20 minute. Dupa ce se racesc se taie in doua pe lungime.</p>
<p>Crema de ciocolata:</p>
<p>Se pun toate in cratita in afara de lapte care se pune in mijloc si se amesteca. Se fierbe la foc potrivit amestecand mereu, pana se ingroasa. Se adauga esenta de rom si 50 unt. Se amesteca bine, se lasa sa se raceasca.</p>
<p>Glazura:</p>
<p>Se fierb toate ingredientele si se toarna pe deasupra.</p>

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