Tort Trufa/ Truffle cake

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IMG_6419Daca va doriti un tort intens ciocolatos, cu un blat dens de negresa si cu glazura de unt (buttercream) atunci este tortul perfect. Reteta apartine bineinteles Marthei Stewart, este chiar tortul de pe coperta volumului ” Martha Stewart’s cakes” si este divin!

Va recomand sa il pregatiti neaparat pentru ocazii speciale, unde aveti mai multi invitati deoarece este un tort foarte bogat, contine 1 kg de ciocolata, plus unt si alte ingrediente! Noi l-am mancat intr-o saptamana, 3 persoane fiind, si numai cate o bucatica subtirica, ca altfel nu se poate ๐Ÿ™‚

Si ca sa nu ma mai lungesc, va dau si reteta exact asa cum am gasit-o eu in carte, eu, totusi am mai trisat si am pus mai putina ciocolata la glazura, dar voi il faceti cum doriti.

IMG_6472Ingrediente: sunt date in grame si cups (cani gradate de 250 gr, pt. cei ce locuiesc in SUA sau Canada)

Blaturi: Se vor coace separat in tava rotunda cu diametrul de 23 cm

  • 260 gr unt la temperatura camerei plus pentru uns tavile (1 cup/cana plus 2 linguri, plus pt. uns)
  • 65 gr cacao (1/2 cup/cana plus 1 lingura) plus pt. tapetat formele
  • 80 ml apa fierbinte (1/4 cup/cana plus 2 linguri)
  • 200 ml lapte (3/4 cana)
  • 300 gr faina cernuta ( 2 1/4 cup/cana)
  • 3 oua
  • 3/4 lingurita bicarbonat de sodiu
  • 1/2 lingurita sare
  • 350 gr zahar (1 3/4 cup/cana)
  • 2 lingurite esenta vanilie (pura)

Crema de ciocolata ganache:

  • 400 ml smantana pentru frisca ( minim 35% grasime)
  • 400 gr ciocolata neagra (sau cu lapte) – cu lapte va iesi mai dulce

Glazura de ciocolata cu unt:

  • 65 gr cacao (1/2 cup/cana plus 1 lingura)
  • 80 ml apa calduta
  • 350 gr unt la temperatura camerei
  • 150 gr zahar pudra cernut
  • 2 1/4 lingurite sare
  • 600 gr ciocolata neagra, topita si racita

Mod de preparare:

IMG_6419-horzBlaturi:

  1. Preincalzim cuptorul la 175ยฐC (350ยบF). Se ung 3 forme de tort (diam. 23 cm) cu unt apoi se tapeteaza cu foaie de copt doar baza. Se pudreaza cu cacao, scuturand excesul. Se cerne apoi cacaoa intr-un bol si se toarna apa fierbinte peste aceasta mestecand pana cand devine cremoasa. Se adauga gradat si laptele si se pune deoparte sa se raceasca.
  2. In alt bol se amesteca faina, sarea si bicarbonatul de sodiu (toate cernute). Mixam untul la viteza mica pana devine pufos, cca 3 minute, apoi adaugam zaharul si mai mixam 3 minute, curatand marginile bolului cu o spatula din cand in cand. Se adauga si vanilia.
  3. Adaugam ouale in 3 etape, mixand bine dupa fiecare aditie. Adaugam si mixul de faina alternand cu crema de cacao (cea cu apa si lapte), incepand si sfarsind cu faina; mixam pana s-au omogenizat.
  4. Se imparte aluatul in 3 parti egale si se toarna in formele pregatite cu hartie de pergament. Se niveleaza bine deasupra cu o spatula si se coc la temperatura de 175ยบC, rotind forma la jumatatea timpului pentru a se coace uniform. Timpul de coacere: 20 – 25 minute sau pana trec testul scobitorii. Se scot pe un gratar sa se raceasca aprox. 15 minute, apoi se scot din forma sa se raceasca complet. Recomand sa coaceti cate 2 o data si a 3-a separat, daca le coaceti pe toate 3, nu vor creste uniform!
  5. Blaturile se niveleaza taindu-le suprafata cu un cutit serat apoi punem primul blat pe platoul de tort, punem 1/3 din crema ganache, apoi al doilea blat, cealata treime de crema ganache si terminam cu ultimul blat apoi restul de crema deasupra si pe margini, niveland frumos. Refrigeram tortul 30 de minute pana punem si glazura.

Crema ganache:

  1. Se rupe ciocolata bucatele si se pune intr-un castron inalt.
  2. Smantana lichida se incalzeste pana aproape de punctul de fierbere apoi se toarna peste ciocolata si se lasa sa se odihneassca aprox. 5 minute dupa care se amesteca bine cu un tel pana se omogenizeaza si devine lucioasa.
  3. Se da la racit si se verifica di 5 in 5 minute, mestecand cu o lingura ca sa se raceasca uniform.
  4. Cand s-a racit complet, se mixeaza la viteza mica pana cand ganachul de abea incepe sa-si mentina forma si se deschide usor la culoare. Nu mixati prea mult pentru ca ganachul va deveni granulos (se taie). Crema va continua sa se intareasca si dupa ce incetati sa mixati!. Se foloseste imediat!

Glazura de ciocolata si unt (buttercream):

Combinatia dintre cacao si ciocolata topita ii va da glazurii un gust si o culoare mai intensa. Se lucreaza foarte usor in timpul decorarii, cu mentiunea de a se lucra destul de rapid deoarece se va intari si stand la temperatura camerei!

  1. Se amesteca cacaoa si apa calduta intr-un bol pana se dizolva cacaoa.
  2. Se mixeaza apoi untul impreuna cu zaharul pudra si sarea pana cand se deschide la culoare si devine pufos, cca. 3 – 5 minute.
  3. Adaugam treptat ciocolata topita apoi mixtura de cacao si amestecam pana la incorporare.
  4. Se foloseste imediat lucrand cu o spatula de plastic sau silicon, acoperind tortul pe parti si deasupra, apoi vom forma spirale neregulate cu ajutorul unei linguri. Deasupra putem orna cu carlionti de ciocolata sau ciocolata taiata (aschii de ciocolata)

Inainte de servire, se tine la temperatura camerei aprox. 30 minute (daca rezistati ispitei).

Pofta buna! si atentie cat mancati ๐Ÿ˜‰

IMG_6474

2.0 from 1 reviews
Tort Trufa/ Truffle cake
 
Prep time
Cook time
Total time
 
If you want an intense chocolate cake with a dense brownie crust and butter cream then it is the perfect cake. It is a Martha Stewart recipe, is the cake on the cover of the book "Martha Stewart's cakes" and it is divine! I recommend to prepare it necessarily for special occasions where you have many guests as it is a very rich cake, containing 1 kg of chocolate, plus butter and other ingredients! We've eaten it in a week, three people being and we had only a thin piece at the time, cos you can't eat more!
Author:
Recipe type: Desert
Serves: 15
Ingredients
  • Ingredients are given in grams and cups:
  • For the cake: you will be baking 3 layers
  • 260 g butter at room temperature plus more for the pans (1 cup plus 2 tablespoons plus more for the pans)
  • 65 gr cocoa (1/2 cup plus 1 tablespoon) plus more for dusting the pans
  • 80 ml of hot water (1/4 cup plus 2 tablespoons)
  • 200 ml milk (3/4 cup)
  • 300 gr sifted cake flour (2¼ cup)
  • 3 eggs
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 350 grams sugar (1¾ cup)
  • 2 tsp vanilla (pure)
  • Chocolate ganache:
  • 400 ml cream (minimum 35% fat)
  • 400 grams dark chocolate (or milk)
  • Rich chocolate frosting:
  • 65 gr cocoa (1/2 cup / cup plus 1 tablespoon)
  • 80 ml warm water (1/2 cup plus 1 tbsp warm water)
  • 350 g butter at room temperature (1½ cup or 3 sticks )
  • 150 gr sifted confectioners sugar (3/4 cup)
  • 2¼ teaspoons salt
  • 600 g dark chocolate, melted and cooled ( 1½ pounds)
Instructions
  1. Preheat oven to 175 ยฐ C (350 ยบ F). Grease three cake pans (diameter 9 by 2 inches) with butter then line with parchments rounds. Dust with cocoa, tapping out excess. Sift cocoa in a bowl and pour boiling water over. Stir until becomes creamy. And gradually the milk and set aside to cool.
  2. In another bowl mix flour, cocoa, salt and baking soda (all sifted). Mix the butter on low speed until fluffy, about 3 minutes, then add the sugar and mix another 3 minutes, scraping out the sides with a spatula occasionally. Add the vanilla.
  3. Add the eggs in three batches, mixing well after each addition. Add flour mixture and cocoa mixture a little at the time, beginning and ending with flour, beat until homogenized.
  4. Divide dough into 3 equal parts and pour into prepared cake pans. Smooth tops with an offset spatula then bake at 175 ยบ C (350 F), turning halfway through until a toothpick comes out clean, for about 20-25 minutes. Remove them to a rack to cool approx. 15 minutes, then remove them from the pans to cool completely. I recommend to bake only 2 at the time and the 3d separated, if you bake all 3, they won't rise evenly!
  5. Trim the tops with a serrated knife.
  6. Place the bottom layer on a platterand spread it evenly with 1¼ cup whipped ganache; top with second layerand 1¼ cup ganache. Top with 3d layer. Spread remaining whipped ganache over the top and sides. Refrigerate for about 30 mins.
  7. Spread chocolate frosting over top and sides, using an offset spatula to create swirls. Top with chocolate curls, if using.
  8. Refrigerate cake until frosting sets, about 10 mins.
  9. Bring to room temperature before serving.
  10. Cream ganache:
  11. Place chocolate in a large bowl.
  12. Bring cream to a boil then pour over the chocolate and let it sit for about 5 minutes. Stir well with a whisk until smooth and glossy.
  13. Refrigerate ganache stirring every 5 minutes until mixture is cool to touch.
  14. When cooled completely, mix it at low speed until ganache begins to hold its shape and is slightly lighter in color. Do not over whip because it will become grainy. Cream will continue to harden after you stop mixing!. Use immediately!
  15. Rich chocolate frosting:
  16. The combination of cocoa and melted chocolate will give to the frosting more intense flavor and color. It works easily during decoration, mentioning to work fairly quickly because it will harden even being at room temperature!
  17. Mix cocoa and hot water in a bowl until cocoa dissolves.
  18. Mix butter with sugar and salt until pale and fluffy, about 3 to 5 minutes.
  19. Gradually add the melted chocolate and then cocoa mixture until combined.
  20. Use immediately working with an offset spatula, covering the sides and the top of the cake forming large swirls.
  21. Enjoy! and attention how much you eat ๐Ÿ˜‰ !

ย 


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13 thoughts on “Tort Trufa/ Truffle cake

  1. Diana
    February 23, 2014 at 9:34 am

    ๐Ÿ™‚ Cum mama soarelui sa poti manca o felie generoasa , cu-atata glazura ?!? moamaaaaaaaaa , cred ca-i adevarata nebunie , dezmat total , dar parca-i prea mult … ce sa zic am salivat numai cat mi-l inchipui pe platou si am o imaginatie … :))

    1. Gabriela
      February 23, 2014 at 12:52 pm

      :-D, pai sa stii ca de cand mi-am luat cartea Marthei Stewart, numai la tortul asta m-am gandit, ca doar e pe coperta si cred ca asta a fost si motivul pentru care am cumparat cartea! Intr-adevar, este “rich”, foarte as putea spune! Totusi poti reduce la glazura din ciocolata, eu am pus 500, dar sigur merge si cu 400!
      Pupicei si te mai astept!

  2. February 23, 2014 at 2:24 pm

    Wow, wow, wow! Ce tort minunat, nu stiu daca as putea manca atata ciocolata dar cu siguranta nu as refuza o feliuta. Arata atat de imbietor. Bravo Gabriela!

    1. Gabriela
      February 24, 2014 at 11:52 am

      Timea, multumesc din suflet! Eu l-am avut pe constiinta pana cand l-am facut :-D. Puup!

  3. February 23, 2014 at 4:57 pm

    Arata superb! Si cred ca e nebunie de bun! Am salvat reteta! Te pup! ๐Ÿ™‚

    1. Gabriela
      February 24, 2014 at 11:51 am

      Multumesc Madi! ma bucur ca iti place draga mea ;-). Pupici!

  4. February 24, 2014 at 9:25 am

    Arata ca un tort regal !

    1. Gabriela
      February 24, 2014 at 11:49 am

      Multumesc Maria! ma flatezi! sa stii ca acest tort trebuie mancat numai la o sarbatoare mare ;-). Pupicei!

  5. February 25, 2014 at 1:29 pm

    Maaama, ce de ciocolata!!! Arata demential, sectiunea e perfecta, si textura la fel! E multa ciocolata nu gluma, dar cred ca m-ar incanta o felie din tortul asta minunat si mi-ar satisface pe deplin poftele de ciocolata ๐Ÿ™‚ Te pup!

  6. March 11, 2014 at 2:27 pm

    Acum mi-a ramas si mie gandul la el ! O sa-l tot visez pana-l fac ! Doamne, cata ciocolata ๐Ÿ™‚ !

  7. marius
    March 12, 2014 at 5:18 pm

    ce bun

  8. Doru bucatar
    July 8, 2015 at 4:15 am

    Pai 1/2 cup inseamna 125 g, nu 65. De ce arata crema asa deschisa la culoare? ๐Ÿ™‚ Ca n-are destula cioco sau cacao, de aia. Sau pt ca ceea ce ai pozat tu e altceva decat in reteta. Tortul trufa arata aproape negru de atata ciocolata, nu galbui, ca o crema caramel de la plic.

    1. Gabriela
      July 8, 2015 at 11:36 am

      cred ca de invidie faci comentarii de genul asta! si daca te intrebi cum 1/2 cup (cana) cacao inseamna 65 de grame, informeaza-te mai bine, cacaoa este mai usoara decat lichidul sau ingredientele gen unt, margarina, zahar etc! Comentarii de genul asta nu isi au rostul!
      Ex: Cocoa powder grams in a measuring cup amount (US measuring cup and Metric si cup)

      US cup of cocoa powder = 118 grams = 4.2 ounces net weight
      Metric cup of cocoa powder = 124.7 grams = 4.4 oz net wt.
      Tablespoon of cocoa powder = 7.4 grams = 0.3 oz wt.
      Teaspoon of cocoa powder = 2.5 grams = 0.1 ounces weight
      Si exemplele pot continua! Volumul in cups este la fel pt toate ingredientele, gramajul (masa) este diferita!
      Si crema, ganache-ul) se deschide la culoare in timpul mixarii! Numai daca nu e mixata, are culoarea ciocolatei!se vede cat de mult faci creme pentru torturi!

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