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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>250 g ciocolata neagra</p>
<p>150 g de unt</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>3 oua</p>
<p>170 g zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>100 g faina simpla</p>
<p>un praf de sare</p>
<p>1 lingura de cafea espresso</p>
<p>Crema:</p>
<p>250 ml frisca lichida</p>
<p>1 lingura de zahar vanilat</p>
<p>250 g de mascarpone</p>
<p>1 lingura de cafea espresso</p>
<p>Pentru decor:</p>
<p>cacao</p>
<p><img class="alignnone size-full wp-image-26631" src="https://bucatarianoastra.online/wp-content/uploads/2024/10/tiramisu.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Puneti ciocolata si untul intr-un castron si topiti-le pe baie de apa pana se omogenizeaza.</p>
<p>Se lasa sa se raceasca putin inainte de a continua.</p>
<p>Bateti ouale si zaharul cu un mixer pana devin pufoase.</p>
<p>Adaugati amestecul de ciocolata usor racit in ouale batute si amestecati bine.</p>
<p>Adaugati espresso-ul, faina si un praf de sare si amestecati totul usor pentru a combina ingredientele.</p>
<p>Coacem in cuptorul preincalzit la 170°C pentru aproximativ 25 de minute, pana cand aluatul este copt, dar inca putin moale la interior.</p>
<p>Prepararea cremei:</p>
<p>Turnati frisca pentru frisca intr-un bol si adaugati zaharul vanilat.</p>
<p>Bateti pana se formeaza varfuri tari.</p>
<p>Adaugati mascarpone si espresso la frisca si amestecati usor pana se formeaza o crema neteda.</p>
<p>Puneti crema la frigider pentru a obtine consistenta potrivita.</p>
<p>Compozitie tort:</p>
<p>Dupa copt, lasam prajitura sa se raceasca complet.</p>
<p>Aplicam crema preparata uniform pe toata suprafata prajiturii racite.</p>
<p>La final, presarati prajitura cu cacao printr-o sita pentru a crea un strat fin de cacao.</p>

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