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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 blatul de cacao:</p>
<p>150g unt la temperatura camerei</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 galbenus</p>
<p>100g zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>un pachetel praf de copt</p>
<p>2 linguri de cacao</p>
<p>200g faina</p>
<p>Pentru crema de cocos:</p>
<p>6 albusuri</p>
<p>150g zahar</p>
<p>200g fulgi de cocos</p>
<p>Pentru crema:</p>
<p>5 galbenusuri</p>
<p>4 linguri de zahar</p>
<p>200ml lapte</p>
<p>200g unt</p>
<p>2 linguri de coniac sau rom</p>
<p>un pliculet de zahar vanilat</p>
<p>Pentru glazura:</p>
<p>250g ciocolata de menaj</p>
<p>150 ml frisca lichid</p>
<p>50 g unt</p>
<p>Mod de preparare:</p>
<p>Prepararea blatului de cacao. Se mixeaza galbenusurile cu zaharul si untul pana devin spumoase. Faina se amesteca cu praful de copt si cacaoa, apoi se adauga peste crema de ou si unt. Se omogenizeaza bine ingredientele.</p>
<p>Aluatul ontinut se imparte in doua parti egale. O parte din aluat se intinde intr-o tava tapetata cu hartie de copt. Cealalta parte de aluat ramasa se intinde in foaie subtire si se lasa pe blatul de lucru.</p>
<p>Prepararea cremei de cocos. Albusurile se mixeaza cu zaharul pana devin o spuma tare, asemanatoare unei bezele. Se adauga fulgii de cocos si se amesteca bine cu o spatula.</p>
<p>Crema de cocos se intinde peste blatul din tava in strat uniform, apoi peste crema se adauga cea de-a doua foaie de blat si se da la cuptor pentru circa 30-35 de minute in cuptorul incins la 180˚. Dupa ce prajitura este coapta se scoate din cuptor si se lasa la racit.</p>
<p>Prepararea cremei fierte:</p>
<p>Se bat galbenusurile cu zaharul si se adauga intr-o oala. Peste ele se toarna laptele si se pune compozitia la fiert. Se amesteca continu pana se ingroasa compozitia.</p>
<p>Dupa ce este fiarta se da compozitia deoparte. Separat se mixeaza untul spuma. Se adauga peste crema fiarta, se completeaza cu cele doua linguri de coniac si se mixeaza circa 2-3 minute pana obtinem o crema aromata si fina.</p>
<p>Prepararea glazurii: Intr-o craticioara se pune ciocolata rupta bucati, untul si frisca lichida. Se pune craticioara la bain marie si se amesteca pana se topesc toate ingredientele si se obtine o glazura fina.</p>
<p>Asamblarea prajiturii:</p>
<p>Peste prajitura se intinde uniform crema racita, apoi se intinde glazura de ciocolata la temperatura camerei. Prajitura se da la rece de preferat peste noapte si apoi se poate portiona si se apoi servi.</p>

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