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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>Zahar 445 g</p>
<p>Frisca lichida sau smantana 260 ml</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Unt 205 g</p>
<p>Ciocolata neagra 50 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>alune 200 g</p>
<p>faina de grau 55 g</p>
<p>pudra de cacao 20 g</p>
<p>Bicarbonat 0,25 lingurita</p>
<p>Praf de copt 0,5 lingurita</p>
<p>Sare 1 varf</p>
<p>Ciocolata cu lapte 115 g</p>
<p>Oua 6 buc.</p>
<p>Lapte 70 ml</p>
<p>gelatina 26 g</p>
<p>Lapte condensat 180 g</p>
<p>zahar vanilat 1 lingura</p>
<p>Apa 100 ml</p>
<p>Zeama de lamaie 0,25 lingurita</p>
<p>Mod de preparare:</p>
<p>Sa facem mai intai caramelul.</p>
<p>Punem cratita pe foc mic si turnam in ea 100 de grame de zahar.</p>
<p>Nu uitati sa amestecati constant.</p>
<p>Facem asta pana cand cristalele sunt complet dizolvate.</p>
<p><img class="alignnone size-full wp-image-18189" src="https://bucatarianoastra.online/wp-content/uploads/2022/01/caramel.jpg" alt="" width="889" height="513" /></p>
<p>Incalzim 100 de grame de smantana (33% grasime) sau frisca lichida si turnam zahar in ele, care a capatat deja o culoare aurie.</p>
<p>Se amesteca constant la foc mic timp de 5 minute.</p>
<p>Intr-un recipient separat, adaugati 30 de grame de unt si 30 de grame de ciocolata neagra.</p>
<p>Se toarna deasupra amestecul de smantana fierbinte si zahar.</p>
<p>Amestecam toate ingredientele cu un blender.</p>
<p>Se raceste si apoi se transfera intr-o punga de patiserie.</p>
<p>Apoi trecem la alunele caramelizate.</p>
<p>200 de grame de nuci se prajesc la cuptor la o temperatura de 140 de grade timp de 10 minute.</p>
<p>Apoi le curatam de coaja.</p>
<p>Turnati 100 de grame de zahar intr-o tigaie fara a adauga ulei.</p>
<p>Cand devine auriu si cristalele se dizolva adaugam nucile sau alunele.</p>
<p>Se amesteca constant, acoperind alunele cu caramel.</p>
<p>Intindem nucile pe o tava de silicon, lasam sa se raceasca.</p>
<p>Apoi le zdrobim cu un cutit.</p>
<p>Gatirea blatului de ciocolata:</p>
<p>La foc mic se topesc 50 de grame de unt, 20 de grame de ciocolata neagra si 15 grame de ciocolata cu lapte.</p>
<p>Intr-un alt recipient, bateti 1 ou si 55 de grame de zahar.</p>
<p>Se toarna amestecul rezultat intr-o masa de ciocolata si unt.</p>
<p>Toate ingredientele se amesteca bine, adaugand treptat 50 de grame de smantana (20% grasime) sau frisca lichida.</p>
<p>Separat, amestecati 55 de grame de faina, cacao, sare, bicarbonat si praf de copt.</p>
<p>Si adaugati aceste ingrediente in masa pregatita anterior.</p>
<p>Coacem in cuptorul preincalzit la 180 de grade timp de 10-15 minute.</p>
<p>Apoi racim biscuitul, il scoatem din forma si il dam la frigider pentru 3 ore, dupa ce il invelim cu folie alimentara.</p>
<p>Sa incepem sa facem mousse:</p>
<p>Pentru a face acest lucru, incalziti 45 de grame de lapte si 45 de grame de smantana (33% grasime) la foc mediu.</p>
<p>Adaugati 45 de grame de galbenusuri (aproximativ 3 bucati), aduceti la fiert, amestecand continuu.</p>
<p>Amestecul rezultat se toarna intr-un recipient cu 100 de grame de ciocolata cu lapte.</p>
<p>Amestecam ingredientele cu un blender.</p>
<p>Le adaugam o masa obtinuta din 6 grame de gelatina si 25 de grame de lapte.</p>
<p>Amestecam totul cu un blender.</p>
<p>Bateti 110 grame de smantana (20% grasime) si adaugati-le la amestecul obtinut anterior.</p>
<p>O trimitem la frigider pentru 30 de minute.</p>
<p>Cand timpul a trecut, bateti masa cu un mixer la viteza medie.</p>
<p>Sa incepem sa facem tortul.</p>
<p>Puneti blatul pe fundul formei.</p>
<p>Din partea de sus a pungii de patiserie plantam o spirala de caramel.</p>
<p>Presarati aproximativ o treime din alunele de padure zdrobite caramelizate.</p>
<p>Apoi umpleti totul cu mousse si trimiteti-l la frigider pentru 4 ore.</p>
<p>Sa incepem sa facem sufleul:</p>
<p>Se toarna 20 de grame de gelatina cu apa rece si se lasa pana se umfla.</p>
<p>Batem 125 de grame de unt cu laptele condensat pana obtinem un amestec pufos.</p>
<p>Turnati gelatina intr-o cratita si adaugati 80 de grame de zahar.</p>
<p>Se incalzeste pe foc, amestecand continuu.</p>
<p>5 albusuri se bat la viteza mare pana se formeaza o spuma puternica.</p>
<p>Adaugati zeama de lamaie, 65 de grame de zahar obisnuit si 1 lingurita de vanilie.</p>
<p>Se toarna gelatina cu zahar intr-un jet subtire, continuand sa bateti toate ingredientele.</p>
<p>Reduceti viteza si adaugati crema de unt.</p>
<p>Se toarna peste blat sufleul pregatit cu mousse de ciocolata.</p>
<p>Trimitem la frigider pentru 4 ore.</p>
<p>Apoi din nou facem o spirala de caramel, iar deasupra presaram nuci caramelizate.</p>
<p>Rezultatul nu este o prajitura, ci o adevarata opera de arta.</p>
<p>Acesta este desertul care va servi drept decor minunat de masa cu ocazia oricarei sarbatori.</p>
<p>Prin urmare, puteti face aprovizionare cu ingrediente pentru acesta si puteti incepe sa gatiti.</p>
<p>Gustul va va uimi cu siguranta &#8211; va garantam.</p>
<p>Sa aveti pofta!</p>

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