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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>165 g faina</p>
<p>4 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 zahar</p>
<p>3 linguri de cacao</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Doua pliculete de zahar vanilat</p>
<p>400 ml smantana</p>
<p>200 g crema de branza</p>
<p>400 g ciocolata topita</p>
<p>100 ml apa</p>
<p>50 ml de coniac</p>
<p>1 lingura de cafea instant</p>
<p><img class="alignnone size-full wp-image-26293" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/ciocolata.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Bateti ouale cu zaharul pana devin pufoase.</p>
<p>Cernem faina, cacao, zaharul vanilat si amestecam.</p>
<p>Impartiti aluatul in 2 forme de 26 cm in care am pus hartie de copt si coaceti la 180 de grade timp de 10-15 minute fiecare balt.</p>
<p>Bateti smantana.</p>
<p>Adaugati crema de branza, ciocolata topita si amestecati.</p>
<p>Se dizolva cafeaua si coniacul in apa calduta.</p>
<p>Siropeaza un blat si intinde putin mai mult de jumatate din crema de smantana deasupra.</p>
<p><img class="alignnone wp-image-13303" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/ciocolata1.jpg" alt="" width="687" height="393" /></p>
<p>Acoperiti cu cealalt blat si, de asemenea, insiropati-l.</p>
<p>Ornam frumos tortul cu crema ramasa.</p>
<p><img class="alignnone wp-image-13304" src="https://bucatarianoastra.online/wp-content/uploads/2020/11/ciocolata2.jpg" alt="" width="690" height="435" /></p>
<p>Se lasa 4 ore la frigider.</p>
<p>Decorati cu fulgi de ciocolata.</p>

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