Cokoladna Dacquoise Torta / Chocolate Dacquoise Cake

Sretan rodjendan tetice / Happy Birthday aunty Nina

Kada kazem da mi je velika zelja i da zelim 4 -ero dijecice, dosta ih ostane zateknuto. Imam svoje macice, Bru & Jakoba i voljela bih vise nego ista da joj podarim seku i njemu brata. Ja imam dvije seke i znace mi neopisivo puno u zivotu. Jednostavno ne mogu niti zamisliti zivot bez njih. Sto smo starije nase sestrinstvo dobija posebnu snagu i ljubav i u tome beskrajno uzivam. Ljubav i postovanje kojemu te samo zivot i godine mogu nauciti.Volim ih i sretna sam sto ih imam. Moja mama,moje seke ,moj aBru... moj mali klub zenskica :) I sada ce nam ubrzo stici jos jedna mala damica. Seka ceka malu djevojcicu. Koliko je puta B rekao...hvala ti Bogu pa imam svoga priku Jakoba :) To zelim i svojoj dijeci. Prijatelja koji ce im uvijek, ali uvijek biti tu. Bez obzira na razdvojenost ili nesuglasicu,to je brat,to je sestra i oni trebaju uvijek da budu tu. Tako ih ucim i s tom mislju ce odrastati. I nadam se danas sutra svoju dijecu tako uciti..
Ovi kilometri izmedju nas bezbroj puta su me rasplakali, bezbroj puta u mislima njima odveli. I danas opet.. sretan ti rodjendan sreco moja. Voljela bih te sada zagrliti i poljubiti. Voljela bih ti tortu donijeti i svijecicu staviti. I reci  ti da te volim..

Ali napravila sam ju :), iako si daleko..

Ova torta osvojila me svojim 'nedovrsenim' izgledom i bogatom kombinacijom kreme,beze kora i biskvita. Recept je iz knjige 'The Golden Book of Chocolate'.

Cokoladna Torta Dacquoise
Biskvit:

• 2 salice secera
• 1 3/4 brasna
• 3/4 salice kakaa
• 1 zlicica soli
• 3 zlicice praska za pecivo
• 2 jaja
• 1/2 salice ulja
• 1 salica mlijeka
• 1 salica vruce vode

Beze kore:

• 4 bjelanjka
• 200 g secera
• 100 g badema
• 1 zlicica bademovog ekstrakta

Krema / ganache:

• 360 g tamne cokolade
• 750 ml slatkog vrhnja

Jos:

• 100 ml ruma za natopiti biskvit
• voce za dekoraciju

Postupak:

Prvo napravite kremu jer treba odstajati nekoliko sati,najbolje preko noci. Otopite cokoladu i vrhnje na vodenoj kupelji. Pokrijte i ohladite. Izvadite pola sata prije slagaja torte, da malo popusti i dobro izradite mikserom.

Za beze kore izradite bjelanjke. U napola izradjene dodajte secer i miksajte dok ne dobijete gustu i sjajnu smjesu. Dodajte ekstrakt i mljevene blansirane bademe ( ja sam dodala cijele, neblansirane) i rucno izmijesajte. Na papiru za pecenje iscrtajte krug promjera kalupa koji ste koristili i za kore. Bjelanjke podijelite na dva dijela i raspodijelite na krugove. Pecite oko 1 sat na 150C, dok lagano ne pozlate i postanu hrskave. Izvadite i ohladite.

Za biskvit pomijesajte sve suhe sastojke u jednoj zdjeli a u drugoj zdjeli pomijesajte jaja,ulje i mlijeko. Vrelu vodu dodajete na kraju. Promijesajte sve, suhe i tekuce sastojke i mijesajte mikserom oko 2 min. Zatim dodajte vrelu vodu. Da vas ne zbuni, tijesto treba biti poprilicno rijetko. Pecite u dvije kore na 175 C, 30 min. Ako nemate dva ista kalupa, pecite jedan za drugim. Probala sam ispeci i kao jedan biskvit pa ga prerezati po pola. Mozete i to ali ce vam se biskvit malo runiti. Predlazem da ga pecete u dva dijela. Kalup obavezno oblozite papirom kako vam smjesa nebi iscurila. Ja sam za svaki slucaj stavila i aluminijsku foliju sa vanjske strane. Nisam htjela riskirati da mi koja kap procuri i zadimi cijelu pecnicu..

Slaganje torte: biskvit, krema, beze kora, krema. Ponavljajte dok ne zavrsite sa zadnjim slojem kreme.

Slozite voce po zelji i pustite da odstoji kako bi beze kore malo popustile. Ako vam se zuri probati ju, mozete i odmah :)

Dobar tek!  

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Chocolate Dacquoise Cake

When I say I would like to have 4 children a lot of people stay quite surprised. I have my two little boos, Bru & Jakob and I would love more then anything to give her a sister and him a brother. I have my two sisters and I can not imagine my life without them. They mean a world to me. The more time passes our sister relationship is getting so much stronger. We are growing up and we are cherishing things that only life and years can teach you to cherish. I love them and I am so happy to have them. My mom, my sisters and my little Bru...my perfect ladies club :) And we have one more little lady on our way. My sister is having a baby girl in July.. My B is always joking..thank God I have my pal Jakob :)

I want my children to have a lifetime best friends. No matter if they argue, if they don't see each other for a long time, they are brothers, they are sisters and they are always supposed to be there for each other. This is how I teach them and with this they will be growing up. And I hope one day they will do the same with their children..

These miles between my sisters and me, they brought tears in my eyes so many times. So many times they took me there in my thoughts. Today again... Happy Birthday my sister,my friend. I wish I could hug and kiss you now. I wish I could make you a birthday cake and put a candle on top. But I made you a cake. Even though you are miles away.. 

Chocolate Dacquoise Cake
Sponge:

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa
• 1 teaspoon salt
• 3 teaspoons baking powder
• 2 eggs
• 1/2 cup sunflower oil
• 1 cup milk
• 1 cup hot water

Dacquoise/Meringue:

• 4 egg whites
• 200 g sugar
• 100 g almonds
• 1 teaspoon almond extract

Ganache:

• 360 g dark chocolate
• 750 ml heavy cream

More:

• 100 ml dark rum
• fruit for decoration

Directions:

Sponge Cake: In one bowl mix all the dry ingredients and in other one eggs,milk and oil. Mix everything together and whip with the mixer for about 2 min. Then add the hot water and mix everything together until combined. The mixture is supposed to be more liquid. Don't let that confuse you. Just make sure you put the baking paper so that it doesn't leak out. Just in case, I did the aluminium foil from the outside too. Did not want to risk that couple of drops cause all that smoke in the oven..

Bake in two pans on 175C for 30 min. 

Dacquoise: Beat the egg whites until frothy. Gradually beat in the sugar, beating until stiff and glossy. Fold in the almonds and extract  with rubber spatula. On parchment paper make a pan size circle. Spoon the batter on two circles and bake until pale gold and crisp, around 60 min on 150C. Let cool completely.

Ganache: Melt the chocolate with the cream on bain marie. Cover with foil and refrigerate over night. 

Assemble the Cake: Take the ganache out of the fridge 20 min before serving. Split the sponge in three layers. Place one layer on a serving plate. Brush with rum and spread with a layer of frosting. Top with meringue layer and spread with ganache. Repeat until everything has been used finishing with a layer of frosted sponge layer. Refrigerate for couple of hours to soften the meringue a little so that the cake can be cut. Garnish with red/berry fruit.

Bon Appetite!