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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Pentru pandispanul de cacao:</p>
<p>6 oua</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>200 g de zahar</p>
<p>200 g faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>3 linguri de cacao</p>
<p>6 linguri de apa</p>
<p>3 linguri de ulei</p>
<p>1 plic de praf de copt (10 g)</p>
<p>Un varf de cutit de sare</p>
<p>Pentru pandispanul cu nuca:</p>
<p>6 albusuri</p>
<p>200 g de zahar</p>
<p>150 g nuci tocate grosier</p>
<p>5 linguri pline de faina</p>
<p>Un varf de cutit de sare</p>
<p>Pentru crema:</p>
<p>6 galbenusuri de ou</p>
<p>200 g de zahar</p>
<p>2 pungi de budinca de vanilie</p>
<p>600 ml lapte</p>
<p>2 pliculete zahar vanilat</p>
<p>250 g de unt</p>
<p>Pentru insiroparea foii de cacao: 100 ml rom, 100 ml apa, 5 linguri zahar.</p>
<p>Deasupra: 100 g ciocolata neagra, 3 linguri ulei, 50 g ciocolata alba, 1-2 linguri ulei</p>
<p><img class="alignnone size-full wp-image-20829" src="https://bucatarianoastra.online/wp-content/uploads/2023/01/prajitura-cu-ciocolata.jpg" alt="" width="1103" height="727" /></p>
<p>Mod de preparare:</p>
<p>Se amesteca faina cernuta, cacao si praful de copt pentru pandispanul de cacao.</p>
<p>Turnati apa intr-un pahar, turnati uleiul peste ea.</p>
<p>Separati ouale: Se amesteca galbenusurile cu zaharul pana devin albe, adaugand incet apa uleioasa, turnand mereu doar putin pentru a fi absorbita de oua.</p>
<p>Albusurile se bat spuma cu un praf de sare pana sunt complet tari.</p>
<p>Adaugati faina amestecata cu cacao si praful de copt in amestecul de galbenusuri lingura cu lingura, apoi amestecati spuma de albus lingura cu lingura.</p>
<p>Se toarna intr-o forma de 22*34 cm tapetata cu hartie de copt, se netezeste frumos si se coace in cuptorul preincalzit la 180 de grade pentru 25-30 de minute.</p>
<p>Pentru pandispanul cu nuci, bateti albusurile spuma cu zahar si un praf de sare pana se formeaza varfuri tari, apoi adaugati faina cernuta si nuca tocata cate o lingura, pe rand.</p>
<p>Se toarna masa in aceeasi forma tapetata cu hartie de copt ca si pandispanul de cacao si se coace la 180 de grade timp de 20-25 de minute.</p>
<p>Pentru crema se amesteca galbenusurile, zaharul, budincile si zaharul vanilat cu laptele rece, amestecand continuu la temperatura joasa pana se ingroasa crema.</p>
<p>Acoperiti cu folie si raciti.</p>
<p>Amestecati untul pana devine spumos, apoi adaugati-l in budinca racita.</p>
<p>Taiati blatul de cacao in jumatate, asezati o jumatate pe o tava, stropiti cu jumatate din siropul de rom, intindeti jumatate din crema deasupra, asezati pandispanul cu nuca deasupra, intindeti crema ramasa, apoi asezati cealalta jumatate de blat cu cacao pe care o insiropam cu ce ne-a ramas.</p>
<p>Puneti o tava si o greutate mica deasupra tavii si lasati-o asa timp de cateva ore, astfel incat straturile sa se imbine frumos.</p>
<p>Cand prajitura s-a racit, topim ciocolata si uleiul la abur, apoi punem deasupra prajiturii.</p>
<p>Intindeti imediat peste ea ciocolata alba topita si presati-o cu o furculita astfel incat blatul sa fie frumos marmorat.</p>
<p><img class="alignnone size-full wp-image-20830" src="https://bucatarianoastra.online/wp-content/uploads/2023/01/prajitura-cu-nuca.jpg" alt="" width="1185" height="725" /></p>
<p>Taiati dupa cum doriti.</p>

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