The Six Chocolate Cake

I've kept this rich-flavored cake for my 100th recipe! Why do I refer to it this way?  Easy, it's because it comprises 6 chocolates!  You can use milk or plain dark chocolate for cooking, it's your choice! I have tried both variations. Dairy gives extra silkiness to the mousse and is sweeter. But this recipe, with  modest dark chocolate, turns it into a fantastic snack.
Here are some important preparation tips. Before you start preparing, read the whole recipe and follow the instructions. The crust should have cooled down well before pouring chocolate milk and cream over it. Make sure the eggs and butter are at room temperature before you start preparing. And yes, do not be alarmed by the liquid condition of the cream before pouring on the crust. Because of this, the cake will melt in your mouth and the cream will stiffen if you allow the cake to stay overnight in the fridge. The above ingredients are for a large cake pan, up to 26 cm in diameter.  

Ingredients:
Crust: 8 eggs (separate yolk and egg whites)
200 grams of sugar
200 grams of butter
200 grams of chocolate
4 buckets of flour
1 baking powder  
2 dcl (1 small cup) of chocolate milk  

Mousse:
1 l Whipping Cream
400 grams of chocolate  

Process:

First, prepare the crust. Start by warming the oven. Turn it on at 180C.

You will bake the crust at the same temperature.  Then, place in a small saucepan 200 grams of chocolate with 200 grams of butter and let it simmer over a low heat.

During this time, whisk the egg whites and set aside. In a separate bowl, whisk together the yolks, gradually adding 200 grams of sugar to them. Add that melted chocolate and butter to it. Mix it up.   Add 4 tablespoons of flour mixed with baking powder. Unite. Finally, add the whipped egg whites gradually and combine with a wooden spoon or spatula. Try not to over mix, let the dough remain airy.

Pour into a baking tray lined with baking paper. Bake for 25 - 30 minutes. Cool the crust well. As the crusts cools almost completely, prepare the mousse cream.

On a low heat, pour a liter of whipping cream into a large saucepan and add 400 grams of broken chocolate to it. Stir occasionally. When it boils, remove it. Over the cooled crust, pour the chocolate milk, let it soak in and then pour the hot cream on the crust. Don't worry about the density, it will stiffen nicely during cooling. Leave in the fridge overnight.

Torta 6 čokolada

Za svoj 100ti recept cuvala sam ovu tortu bogatog okusa. Zasto sam ju ovako nazvala? Jednosavno jer se sprema se sa 6 cokolada! Mozete koristiti mlijecnu, ili obicnu crnu cokoladu za kuhanje, izbor je vas! Jas am probala obje varijante. Mlijecna daje dodatnu svilenkastost musu i sladja je. Ali ovaj recept i skromnu crnu cokoladu za kuhanje, pretvara u fantastican zalogaj.
Evo i nekoliko vaznih savjeta za pripremu.
Prije nego krenete s pripremom procitajte cijeli recept i drzite se uputa. Kora mora biti dobro ohldjena prije nego ju zalijete cokoladnim mlijekom i na nju istresete kremu.
Potrudite se da jaja i puter budu sobne temperature prije nego krenete s pripremom.
I da, ne dajte se uplasiti tecnim stanjem kreme prije izlijevanja na koru. Zbog nje ce se torta topiti u ustima a krema ce se stisnuti ukoliko torti dozvolite da prenoci u frizideru.
Navedeni sastojci su za veliki pleh za tortu, promjera do 26 cm.
 
Potrebno vam je: 
Kora:
8 jaja (razdvojite zumance I bjelance)
200 grama secera
200 grama putera
200 grama cokolade
4 kasike brasna
1 prasak za pecivo
 
2 dcl (1 manja solja) cokoladnog mlijeka
 
Krema:
1 l Vrhnja za slag
400 grama cokolade
 
Proces:
Najprije pripremite koru. Pocnite od zagrijavanja rerene. Ukljucite je na 180C. Na toliko stepeni cete i peci koru.

Potom, u malu serpu stavite 200 grama cokolade s 200 grama putera I ostavite na niskoj temperaturi, na sporetu, da se rastopi. 

Za to vrijeme, umutite bjelance i ostavite sa strane. U posebnoj posudi razmutite zumance, postepeno im dodajuci 200 grama secera. U to dodajte onu rastopljenu cokoladu i puter. Izmijesajte. Dodajte 4 kasike brasna pomijesane s praskom za pecivo. Sjedinite. Na kraju, umucene bjelanjke dodajte postepeno i sjedinite drvenom kasikom ili spatulom. Pokusajte da ne pretjerujete s mijesanjem, neka tijesto ostane vazdusasto.

Izlijte u pleh, oblozen papirom za pecenje. Pecite 25 – 30 minuta. Koru dobro ohladite.

Pred kraj hladjenja pripremite kremu. Na laganu vatru, u vecu serpu izlijte litar vrhnja za slag I dodajte mu 400 grama izlomljene cokolade. 

Povremeno promijesajte. Kada provri skinite s vatre, gotovo je.

Rashladjenu koru zalijte cokoladnim mlijekom, pustite da upije I onda izlijte vrelu kremu na koru. Ne brinite zbog gustoce, lijepo ce se stisnuti tokom hladjenja. Ostavite u frizideru preko noci.