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<p>Ingrediente pentru blat:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>10 oua proaspete</p>
<p>200 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>2 pachete zahar vanilat</p>
<p>5 linguri gris</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>5 linguri faina</p>
<p>5 linguri cacao amara</p>
<p>5 linguri miere de salcam</p>
<p>1 lingurita praf de copt</p>
<p>un varf de sare</p>
<p>50 ml lapte</p>
<p>270 ml ulei</p>
<p>Pentru umplere:</p>
<p>700 ml de smantana dulce</p>
<p>1 pachet de gelatina</p>
<p>50 ml de lapte</p>
<p>2-3 linguri de miere de salcam</p>
<p>o jumatate de lingurita de aroma de vanilie</p>
<p>1. Glazura (pentru umplere):</p>
<p>120 g ciocolata de gatit</p>
<p>70 g unt</p>
<p>1 lingura apa</p>
<p>2. Glazura (pentru decor):</p>
<p>220 g ciocolata de gatit</p>
<p>100 g unt</p>
<p>3 linguri ulei</p>
<p>1 lingura apa</p>
<p>1 lingurita miere</p>
<p>Mod de preparare:</p>
<p>1. Pentru blat, bateti 5 oua si 5 galbenusuri cu zahar si zahar vanilat, bateti cateva minute la viteza maxima pana cand masa devine cremoasa si groasa.</p>
<p>Cerneti faina, pudra, cacao si adaugati gris. Se amesteca cu o lingura de lemn alternativ cu lapte si ulei, ultima data amestecand si albusurile.</p>
<p>2. Se toarna in 2 tavi (mai mari, patrate) tapetate cu hartie de copt.</p>
<p>3. Coaceti impreuna in cuptor cu un ventilator la 165 de grade pentru aproximativ 12-13 minute.</p>
<p>4. Scoateti si lasati sa se raceasca, acoperiti cu prosoape de bucatarie curate.</p>
<p>5. Pregatiti prima glazura &#8211; topiti toate ingredientele (nu fierbeti) intr-o baie de aburi.</p>
<p>6. Se lasa deoparte sa se raceasca usor si se toarna smantana dulce bine racita in bolul de amestecare, se adauga gelatina pregatita, laptele, mierea si esenta de vanilie.</p>
<p>7.Intindeti jumatate din crema peste primul blat. Ingropati usor glazura racita la temperatura camerei peste crema si acoperiti cu grija cu un cutit lung si subtire. Se da la frigider pentru a se intari.</p>
<p>8. Intre timp, pregateste a doua glazura &#8211; la fel ca prima! Este important ca amestecul sa nu fiarba, ci se topeste incet si se amesteca constant.</p>
<p>9. Cand observati ca glazuta de pe crema s-a intarit, scoateti tortul din frigider si puneti restul de crema usor pe tort.</p>
<p>Neteziti cu un cutit ascutit, lung si subtire. Pentru a fi complet uniform &#8211; inmuiati cutitul in apa fierbinte, scuturati excesul de apa si neteziti crema.</p>
<p>10. Scoateti al doilea blat din foaia de copt si intoarceti-l pe tort. Indepartati cu grija hartia de copt si turnati peste glazura de ciocolata.</p>
<p>Neteziti glazura cu acelasi cutit ca inainte.</p>
<p>11. Raciti tortul si taiati-l din nou cu acelasi cutit &#8211; inmuiat in apa fierbinte.</p>

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