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<p>O prajitura de cacao pufoasa, insiropata acoperita cu o crema de nuca de cocos dulce si glazura catifelata de ciocolata. Un tort fabulos pe care probabil il stim deja toti!</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Ingrediente: (pentru o tava de 20 × 35 cm)</p>
<p>Blat cu ciocolata:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>5 oua</p>
<p>un varf de cutit de sare</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>180 g zahar</p>
<p>120 g faina de grau</p>
<p>30 g de cacao</p>
<p>Insiropare:</p>
<p>150-200 ml de lapte</p>
<p>1 lingurita de zahar</p>
<p>Crema de cocos:</p>
<p>700 ml de lapte</p>
<p>120 g zahar</p>
<p>200 g de nuca de cocos</p>
<p>200 g de unt</p>
<p>15 g faina de cartofi</p>
<p>30 g faina de grau</p>
<p>1 lingurita de extract de vanilie</p>
<p>Glazura cu ciocolata:</p>
<p>150 g de ciocolata neagra</p>
<p>50 g de ciocolata cu lapte</p>
<p>100 g de unt</p>
<p><img class="alignnone wp-image-12803" src="https://bucatarianoastra.online/wp-content/uploads/2020/10/nuca-de-cocos.jpg" alt="" width="531" height="390" /></p>
<p>Mod de preparare:</p>
<p>Blat cu ciocolata: Toate ingredientele trebuie sa fie la temperatura camerei. Bateti albusurile cu un praf de sare pana se intepenesc.</p>
<p>Treptat, lingura cu lingura adaugati zahar, amestecand tot timpul. Bateti galbenusurile intr-un castron si turnati-le incet in albusurile cu zahar, amestecati.</p>
<p>Se amesteca faina si cacao, se cerne si se toarna in spuma, se amesteca usor cu o spatula pana cand ingredientele se combina.</p>
<p>Se toarna masa intr-o tava dreptunghiulara de 20 × 35 cm tapetata cu hartie de copt.</p>
<p>Se coace intr-un cuptor preincalzit la 170 grade C timp de aproximativ 25 de minute.</p>
<p>Utilizati un cutit ascutit pentru a taia &#8220;pielea&#8221; superioara a blatului.</p>
<p>Puneti blatul racit in forma de copt, inmuiati-l cu lapte (incalziti usor laptele pentru a dizolva zaharul din el).</p>
<p>Crema de nuca de cocos: Se fierb 600 ml de lapte intr-o oala cu zaharul si fulgii de cocos.</p>
<p>Gatiti 10-15 minute la foc mediu, amestecand ocazional, pana cand fulgii absorb laptele in exces.</p>
<p>Adaugati untul taiat cubulete si incalziti pana se dizolva. In restul laptelui (100 ml), combinati atat faina, cat si extractul de vanilie.</p>
<p>Se toarna amestecul in laptele fierbinte cu nuca de cocos, se amesteca energic pana cand masa fierbe din nou si se ingroasa.</p>
<p>Scoateti de pe foc, lasati cateva minute sa se raceasca usor, amestecand ocazional.</p>
<p>In timp ce este inca calda, puneti crema de nuca de cocos pe blatul inmuiat.</p>
<p>Se raceste tortul la frigider, de preferinta cateva ore, pana cand masa se solidifica.</p>
<p>Topping de ciocolata: Topiti untul intr-o oala, adaugati ciocolata cubulete, amestecati pana se obtine un strat gros si catifelat.</p>
<p>Raspanditi glazura pe stratul de nuca de cocos racit. Da din nou tortul in frigider.</p>

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