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<p>Aluat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>faina &#8211; 175 g</p>
<p>zahar &#8211; 130 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>ulei &#8211; 100 g</p>
<p>smantana &#8211; 80 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>cacao &#8211; 55 g</p>
<p>praf de copt &#8211; 12 g</p>
<p>oua &#8211; 4 buc</p>
<p>sare &#8211; 14 / lingurita</p>
<p>Sirop:</p>
<p>apa &#8211; 100 ml</p>
<p>zahar &#8211; 50 g</p>
<p>rom &#8211; 20 ml</p>
<p>Crema:</p>
<p>mascarpone &#8211; 400 g</p>
<p>lapte condensat &#8211; 250 g</p>
<p>smantana &#8211; 100 g</p>
<p>cacao &#8211; 55 g</p>
<p>Glazura:</p>
<p>ciocolata neagra 50% &#8211; 100 g</p>
<p>unt &#8211; 60 g</p>
<p>lapte &#8211; 40 g</p>
<p>Mod de preparare:</p>
<p>Se cerne faina simpla, praful de copt si praful de cacao printr-o sita fina intr-un castron adanc.</p>
<p>Adaugati sare si amestecati bine toate ingredientele uscate intr-un amestec uniform.</p>
<p>Bateti patru oua intr-un alt castron, adaugati zahar, smantana si un pahar de ulei vegetal.</p>
<p>Amestecati totul impreuna cu un tel electric sau cu un tel de mana, adaugati un amestec de ingrediente uscate si continuati sa bateti pana obtineti un aluat neted si semilichid.</p>
<p>Tapetati tava (cu dimensiunea de 39 x 32 cm) cu hartie de coptsi turnati aluat de cacao in ea, pe care il intindeti intr-un strat uniform pe intreaga suprafata a tavii.</p>
<p>Puneti aluatul intr-un cuptor incalzit la 200 ° C si coaceti-l timp de aproximativ 12 pana la 15 minute, in functie de caracteristicile cuptorului.</p>
<p>Lasati aluatul copt sa se raceasca, transferati-l pe suprafata de lucru si desprindeti hartia de copt.</p>
<p>Taiati marginile pentru a obtine margini drepte.</p>
<p>Apoi impartiti aluatul transversal in patru foi de dimensiuni egale.</p>
<p>Intr-un castron, amestecati apa cu zahar si, eventual, rom, si cu acest amestec inmuiati intreaga suprafata a patratelor de aluat si lasati-le sa se odihneasca o vreme si sa se inmoaie.</p>
<p><img class="alignnone size-full wp-image-17241" src="https://bucatarianoastra.online/wp-content/uploads/2021/09/foi.jpg" alt="" width="689" height="383" /></p>
<p>Intre timp, pregatiti crema.</p>
<p>Se pune mascarpone cu smantana intr-un vas si se cerne praf de cacao printr-o sita.</p>
<p>Se toarna laptele condensat si se amesteca totul bine cu o spatula.</p>
<p>Apoi bateti amestecul rezultat intr-o crema moale cu un batator electric.</p>
<p>Pregatiti o forma de tort dreptunghiulara, tapetati-o cu folie alimentara si introduceti o foaie.</p>
<p>Se intinde o treime din crema de cacao pe ea, se acopera cu a doua foaie si se alterneaza straturile pana cand ramane ultima foaie de aluat.</p>
<p>Intr-un castron, incalziti laptele si untul pentru a topi untul si faceti laptele suficient de fierbinte.</p>
<p>Apoi rupeti ciocolata neagra si adaugati-o la acest amestec.</p>
<p>Cand incepe sa se dizolve, bateti cu un tel pentru a crea o glazura neteda si stralucitoare.</p>
<p>Se toarna pe suprafata tortului si se niveleaza cu o spatula.</p>
<p>Puneti tortul terminat la frigider pentru cel putin 2 ore pentru a se solidifica, taiati in portii si serviti.</p>
<p>Sa aveti pofta!</p>

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