Tort Mousse au Chocolat

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1 Tort Mousse au Chocolat Acum cateva zile m-am tot gandit ca se apropie ziua de nastere a sotului si trebuie sa-i pregatesc un tort. De multa vreme am zis sa incerc tortul acesta si uite ca de data aceasta i-a venit randul. Cei care l-au devorat au spus ca este foarte bun, racoros si aromat. Altcineva a spus, citez: the best cake I ve ever had It is so rich and light! Deci, va invit si pe voi sa-l incercati!

2 Blat genoise Ingrediente Pentru o forma cu diametrul de 26 cm avem nevoie de : 3 oua 75 grame zahar 75 grame faina Un praf de sare 18 grame cacao (o cacao de cat mai buna calitate, eu am folosit aceasta cacao care ofera un raport bun calitate/pret) Preparare Preincalzim cuptorul la 190 grade Celsius. Tapetam fundul formei cu hartie de copt si ungem cu unt peretii acesteia.

3 Ouale se amesteca cu zaharul si se pun la bain-marie amastecand in continuu pana ajung la 40 grade Celsius (ceva mai cald decat temperatura corpului). Dam jos de pe foc si mixam la viteza mare pana compozitia se ingroasa si creste in volum. Adaugam faina amestecata cu cacaua si omogenizam usor cu un tel sau spatula.

4 Turnam compozitia in forma si coacem 8 minute.

5 Lasam sa se raceasca 10 minute in forma, apoi putem scoate inelul. Este de preferat sa fie pregatit cu minim 6 ore inainte de a fi montat. Sirop Ingrediente 100 ml apa 50 grame zahar 1 plic cappuccino de ciocolata 30 ml crema de whisky (optional) Preparare Apa se amesteca cu zahar si cappuccino si se aduc la punctual de fierbere. Oprim focul, lasam sa se raceasca si adaugam alcoolul (optional).

6 Mousse aerat de ciocolata neagra Ingrediente mousse ciocolata neagra 150 grame ciocolata neagra (50-60% cacao) 1 ou 1 galbenus 30 grame zahar 3 grame gelatina hidratat cu 30 ml apa rece 30 ml crema de whisky (optional). Daca nu servesc si copiii din tort, va recomand sa puneti. Da o aroma excelenta! 300 grame frisca batuta (eu facut-o din aceasta smantana pentru frisca) Preparare mousse ciocolata neagra Intr-un vas, rupem ciocolata bucati si o topim la bain-marie.

7 O lasam deoparte sa se racoreasca. Gelatina se pune la hidratat. Amestecam oul intreg cu un alt galbenus si zahar si le punem la bain-marie, amestecand continuu pana cand compozitia ajunge la 57 grade Celsius. Atentie! Nu trebuie sa fiarba! Transferam amestescul in vasul mixerului si mixam la viteva mare cateva minute (compozitia devine ca o crema).

8 Adaugam gelatina hidratata si topita si mixam la viteza mica, pana cand compozitia ajunge la temperatura camerei. Adaugam apoi ciocolata topita si mixam la viteza mica pana se omogenizeaza. La final, incorporam frisca in 3 etape, amestecand usor cu un tel/spatula sa se omogenizeze.

9 Dupa ce am pregatit primul mousse, incepem sa montam tortul. Montare tort Pe un platou, asezam inelul de tort si punem folie acetofan pe margine pentru a obtine laterale netede si aspectuoase. Punem foaia de blat si o insiropam. Turnam mousse-ul de ciocolata neagra si nivelam foarte bine.

10 Punem tortul la congelator de minute pentru a se intari acest strat si pentru a evita intrepatrunderea ulterioara cu celelalte straturi de mousse. Mousse aerat de ciocolata cu lapte Ingrediente 150 grame ciocolata cu lapte 1 ou 1 galbenus 30 grame zahar 4 grame gelatina hidratata cu 40 ml apa 300 grame frisca batuta (am folosit aceasta smantana pentru frisca) 30 ml crema de whisky (optional) Preparare Modul de preparare este acelasi ca si la primul strat.

11 Scoatem forma din congelator si turnam usor mousse-ul de ciocolata cu lapte. Punem din nou forma la congelator, timp in care pregatim moussul de ciocolata alba

12 Mousse aerat de ciocolata alba Ingrediente 150 grame ciocolata alba 1 ou 1 galbenus 30 grame zahar 5 grame gelatina hidratat cu 50 ml apa rece 1 lingurita extract de vanilie 300 grame frisca batuta Preparare Si acest mousse se prepara ca si primul. Scoatem forma din congelator si turnam usor mousse-ul.

13 Punem forma la congelator peste noapte, A 2-a zi, indepartam inelul de tort si desprindem cu grija folia acetofan. Tortul poate fi servit ca atare sau cu glazura oglinda. Inainte de a fi glazurat, tortul trebuie racit foarte bine (2 ore in congelator).

14 Glazura oglinda de ciocolata Ingrediente 350 grame ciocolata 50 % cacao, sau daca doriti o glazura mai inchisa puteti folosi ciocolata cu procent mai mare de cacao. Personal mi s-a parut mai gustoasa in varianta aceasta. 200 grame apa 300 grame zahar 200 grame lapte condensate indulcit 19 grame gelatina hidratata cu 150 ml apa rece 1 lingurita extract de vanilie. Preparare Punem gelatina la hidratat. Intr-o cratita, amestecam zaharul, apa si laptele condensat. Punem pe foc mic pana ajunge la punctul de fierbere. Oprim focul si adaugam gelatina si vanilia. Omogenizam foarte bine. Turnam amestecul acesta peste ciocolata rupta bucati. Lasam 2-3 minute, apoi omogenizam foarte bine.

15 Cu un blender, mixam cateva secunde glazura. ( Atentie! Nu mult, pentru ca va incorpora mult aer si vor aparea bule de aer pe suprafata glazurii). Glazura se lasa la racit pana ajunge la 32 de grade Celsius, apoi o putem turna pe tortul foarte rece. Excesul de glazura scurs se poate pastra intr-un vas ermetic si folosi cu alta ocazie.

16 Pofta buna! Nu uita! Daca iti plac retetele explicate de mine, intra pe pagina mea de Facebook, Alina s Cuisine, si da-mi un LIKE. Iti multumesc!

17 Ai incercat aceasta reteta? Ti-a placut? Impartaseste cu noi rezultatul. Intra aici si incarca fotografia facuta de tine. Nu iti face griji daca nu este profesionista, nici noi nu suntem. Vei gasi mai apoi fotografia ta pe aceasta pagina. Iti multumesc!

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