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Plazma & Chocolate Tart

21/4/2018

This tart is my definition of comfort desert! You have crumble, you have rich bitter and sweet chocolate, and suddenly you can feel touch of salt on your tongue! I wouldn't ask for more. Happy weekend everyone.

For the base:

1 pack grounded Plazma (300 grams)
100 grams soft unsalted butter (room temperature)
½ teaspoon sea salt flakes
1/3 cup milk

For the Filling

100 grams dark chocolate (min. 70% cocoa solids)
2 + 1/2 tablespoons cornflour
1/2 cup full fat milk
500 millilitres double cream
50 grams cocoa
2 teaspoons instant espresso powder (or strong instant coffee powder) (optional)
75 grams caster sugar
1 teaspoon vanilla extract
¾ teaspoon sea salt flakes

METHOD
You will need 1 x 23cm / 10 inch deep-sided (approx. 5cm / 2in deep), loose-bottomed flan tin.

FOR THE BASE

Mix all the ingredients together until the mixture starts to clump together. If you find it easier, you can melt the butter, then mix everything, along with the salt.
Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least 1 hour

FOR THE FILLING
Finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth.
Pour the cream into a heavy-based saucepan, then add the finely chopped chocolate, cocoa, espresso or instant coffee powder, sugar, vanilla paste or extract, and salt. Place over a medium to low heat and whisk gently until chocolate start to melt.
Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.

Chill for 10 minutes before pouring and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight.

Choped nuts on top (optional)

Tart s Plazmom I Cokoladom

Spremite veceras za slatku nedjelju, za svoju dusu, za drage ljude. Kombinacija snova! Imate hrskavu koru, slatko - gorki okus cokolade, i ponegdje na jeziku osjetite zrno soli. Ja ne bih trazila vise od deserta.

Za bazu vam je potrebno:

1 kutija mljevene plazme (od 300 do 330 grama)
100 grama neslanog putera (sobna temperatura)
Pola kasicice soli
1/3 solje mlijeka

Za kremu:

100 grama tamne cokolade (koristim onu s najmanje 70% kakaa)
1/2 solje punomasnog mlijeka
2 + 1/2 kasike kukuruznog brasna (sitno mljevenog)
50 grama kakaa
2 kasicice instant espessa ili jake crne kafe (po zelji)
500 mll vrhnja za slag
70 grama secera u prahu
1 kasika arome vanilije
3/4 kasicice soli

Proces:

Pripremite pleh za tart. Lagano ga nauljite. Ja koristim pleh srednje velicine s odvojivim dnom. Ako nadjete obavezno kupite, jer je nemjerljivo koristan za ovu vrstu kolaca.

Sastojke za bazu sjedinite. Mozete rastopiti puter a potom ga dodati ostalim sastojcima. Prstima mrvite keks dok ne budete sigurni da se puter lijepo i ravnomijerno rasporedio.

Istresite masu u pleh, prstima oblikujte da dobijete podlogu po uzoru na prilozenu fotografiju.

Ostavite u frizider najmanje 1 sat.

Krema:

Izlomite cokoladu. Kukuruzno brasno rastvorite u pola solje mlijeka. Mijesajte dok ne dobijete glatku masu.

Vrhnje za slag ulijte u serpu srednje velicine i stavite na srednje jaku vatru. Dodajte komadice cokolade, kakao, espresso, secer u prahu, aromu vanilije, so. Mijesajte lagano dok se cokolada ne pocne topiti.

Sklonite s vatre i u sve dodajte smjesu od kukuruznog brasna i mlijeka. Zatim vratite na laganu vatru i mijesajte dok se krema ne pocne zgusnjavati. Trebat ce vam 10tak minuta. Mozda malo duze ili malo krace, ali mijesajte drvenom kasikom dok ne dobijete masu koja ce biti kremasta.

Lagano rashladite prije nego kremu izlijete na tart podlogu. Vratite u frizider preko noci. Po zelji mozete ukrasiti lomljenim orasima.

Izvadite iz frizidera 10tak minuta prije posluzivanja.

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Chocolate Brownie

14/4/2018

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This is my boys favourite brownie recipe. So moist, rich and delicious I am sure your family members will love it too.

Here is what you need for this recipe:

Brownie base
60g cold, unsalted butter
120g chocolate
2 tablespoons cocoa powder
80 g (½ cup plus 1 tablespoon) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
¼ cup oil
150 g (¾ cups) granulated sugar
50 (¼ cup) brown sugar
1 teaspoon pure vanilla extract

Ganache
100 g semi-sweet or bittersweet chocolate, chopped fine
1/3 cup heavy cream

For the brownies
Preheat the oven to 180°C.

Grease an 8 by 8-inch baking pan and line a parchment sling.

In a medium saucepan over medium-low heat, melt the butter and the bittersweet chocolate until both are melted and smooth. Remove from the heat and add the cocoa powder and combine. Set aside and cool slightly.

In a small bowl, whisk the flour, baking powder, and salt.

In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and bake 22 to 27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a toothpick inserted into the center comes out with crumbs. Let it cool completely, then place in the refrigerator and chill for an hour.

For the ganache
Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Remove the plastic and whisk until completely smooth. Let cool to room temperature before using.

Cokoladne Kocke

Najdrazi recept mojim djecacima. Bogatog okusa, mekan i socan lako bi mogao postati najdrazi recept i vasim ukucanima.

Evo sta vam je potrebno:
60 gr putera
120 gr tamne cokolade
2 kasike kakao praha
80 grama brasna (pola solje + jedna kasika)
1/2 kasicice praska za pecivo
1/2 kasicice soli
2 jaja
1/4 solje ulja
150 gr (3/4 solje bijelog secera)
50 grama (1/4 solje smedjeg secera)
1 kasika ekstrakta vanilije

Cokoladni preliv:

100 grama tamne cokolade
1/3 solje vrhnja za slag

Proces:
Zagrijte rernu na 180C

Manji pleh za pecenje oblozite papirom za pecenje

Trebat ce vam manja posuda za topljenje cokolade, jedna srednja za suhe sastojke i veca u kojoj cete na kraju sve sjediniti.

U manjoj posudi, na srednje jakoj temperaturi, rastopite cokoladu i puter konstantno mijesajuci. Kada se rastopi dodajte dvije kasike kakaa i sve lijepo sjedinite pa sklonite s vatre da se malo prohladi.

U posebnoj posudi pomijesajte brasno, prasak i so.

U trecoj, velikoj zdjeli umutite jaja, pa dodajte secer smedji i bijeli, potom ulje i aromu vanilije. Nakon toga dodamo rastopljenu cokoladu i puter.

Sve dobro umutite i odlozite mikser. Brasno umijesajte drvenom kasikom. Ako budete mijesali mikserom nece biti mekano i izdasno.

Izlijte tijesto u manji kalup za pecenje i pecite 22-27 minuta. Na povrsini ce se stvoriti glatki, sjajni sloj.

Na 22 minuti provjerite cackalicom da li je kolac pecen. Na cackalici trebaju ostati mrvice. Kolac ne smijete prepeci.

Izvadite i ohladite prije nego prelijete cokoladom. Brauni je divan i bez dodatnog sloja cokolade, a ako ga ipak zelite, onda ga spremite ovako:

Zagrijte vrhnje za slag na laganoj vatri. Ne treba da prokljuca ali se treba ugrijati skoro do vrijenja. Mijesajte da ne prigori. Sklonite s vatre i dodajte izlomljenu cokoladu. Poklopite i ostavite 5 minuta pa onda izmijesajte.

Kada se prohladi i stisne, prelijte preko braunija.

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Sweets

Plazma & Chocolate Tart

Tart s Plazmom I Cokoladom

Chocolate Brownie

Cokoladne Kocke

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