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<p>Tortul Duett este din frisca si spuma de ciocolata, invelit intr-o glazura de ciocolata irezistibila. Acest desert este delicios si foarte aratos! Daca gustati, nu va veti mai satura de el! Se prepara foarte usor!</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>INGREDIENTE PENTRU SPUMA DE FRISCA:</p>
<p>-10 g gelatina<br />
-125 ml lapte<br />
-200 ml frisca lichida<br />
-60 – 90 g zahar<br />
-Vanilie</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>INGREDIENTE PENTRU CREMA DE CIOCOLATA CU FRISCA:</p>
<p>-10 g gelatina<br />
-125 ml lapte<br />
-200 ml frisca lichida<br />
-60 – 90 g zahar<br />
-1 lingura cacao<br />
-Vanilie</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>INGREDIENTE PENTRU GLAZURA DE CIOCOLATA:</p>
<p>-50 g ciocolata<br />
-40 ml frisca lichida</p>
<p>MOD DE PREPARARE</p>
<p>Tapetam cu folie alimentara o forma de tort cu peretii detasabili cu diametru de 18 cm (putem folosi si forma de silicon). Pentru prepararea spumei de frisca, inmuiem gelatina in lapte, respectand instructiunile de pe pachet.</p>
<p>Batem frisca rece cu zaharul si vanilia. Amestecam putina frisca la gelatina cu lapte. Daca punem dintr-o data amestecul de gelatina in frisca batuta, atunci gelatina se va intari si crema nu va fi omogena. Amestecam continuu frisca si incetul cu incetul adaugam amestecul de gelatina, apoi turnam crema in forma de tort si o punem la frigider pentru 30 de minute.</p>
<p>Crema de ciocolata cu frisca se prepara exact ca si crema de dinainte, doar ca adaugam cacao cand batem frisca lichida cu zaharul. Scoatem din frigider crema de frisca si punem peste crema de ciocolata, apoi punem din nou la frigider cel putin 30 de minute.</p>
<p>Dupa ce s-au scurs cele 30 de minute, si daca s-a intarit crema, scoatem forma din frigider, punem pe deasupra un platou si rasturam forma peste acest platou. Detasam peretii formei de tort si dam jos folia.</p>
<p>Glazura de ciocolata:</p>
<p>topim ciocolata la abur si o amestecam cu frisca lichida, apoi o turnam peste tort si de pune la frigider.</p>
<p>Pofta buna!</p>

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