{"id":8747,"date":"2016-07-04T19:53:31","date_gmt":"2016-07-04T19:53:31","guid":{"rendered":"http:\/\/www.dumitra.net\/blog\/?p=8747"},"modified":"2016-07-05T04:00:53","modified_gmt":"2016-07-05T04:00:53","slug":"tort-cu-ciocolata-neagra-caise-dulceata-fara-zahar","status":"publish","type":"post","link":"https:\/\/www.dumitra.net\/blog\/?p=8747","title":{"rendered":"Tort cu ciocolat\u0103 neagr\u0103, caise, dulcea\u021b\u0103 f\u0103r\u0103 zah\u0103r"},"content":{"rendered":"

\"Tort<\/a>Exist\u0103 momente \u00een care\u00a0 m\u0103 \u201dsup\u0103r\u201d \u0219i iese c\u00e2te un tort, aproape perfect, ca acesta. Nu o spun eu, ci degustatorii! E \u201dfructos\u201d, \u201dciocol\u0103tos\u201d \u0219i, totu\u0219i, mult mai cuminte dec\u00e2t alte torturi cu rating mai mare pe FB. \ud83d\ude09 Partea mai pu\u021bin pl\u0103cut\u0103 e c\u0103 m\u0103 \u201dsup\u0103r\u201d foarte rar…..<\/p>\n

INGREDIENTE:<\/strong><\/p>\n

– 100 gr. f\u0103in\u0103 neagr\u0103, cernut\u0103,<\/p>\n

– 100 gr. \u00eendulcitor stevia, pudr\u0103<\/p>\n

– 200 gr. ciocolat\u0103 neagr\u0103 75%, (caut\u0103 ciocolat\u0103 cu unt de cacao – mai scump\u0103 – \u0219i nu cu ulei de palmier, care este o gr\u0103sime saturat\u0103, a\u0219a cum este gr\u0103simea de porc.)<\/p>\n

– 100 gr. unt 40% gr\u0103sime,<\/p>\n

– 5 ou\u0103,<\/p>\n

– 125 gr. caise t\u0103iate triunghiuri. Am avut caise mai verzi \u0219i mai tari.\"Tort<\/a><\/p>\n

– 1 borcan 400 gr. de dulcea\u021b\u0103 de c\u0103p\u0219une f\u0103r\u0103 zah\u0103r (doar dac\u0103 vrei, merge de minune \u0219i f\u0103r\u0103; a trebuit s\u0103 eliberez una dintre poli\u021bele din frigider, unde dulcea\u021ba z\u0103cea de mai bine de 1 lun\u0103…)<\/p>\n

PREPARARE:<\/strong><\/p>\n

Aprinzi cuptorul \u0219i fixezi butonul la 200 grade. Ungi tava de tort cu pu\u021bin unt. Tope\u0219ti ciocolata \u00een bain marie. Adaugi untul t\u0103iat buc\u0103\u021bi. Vor c\u0103p\u0103ta o consisten\u021b\u0103 omogen\u0103, lucioas\u0103. La\u0219i deoparte.<\/p>\n

\"Tort<\/a>\u00centre timp, separi galbenu\u0219urile de albu\u0219uri. Ba\u021bi g\u0103lbenu\u0219urile cu jum\u0103tate din cantitatea de \u00eendulcitor (sau zah\u0103r). C\u00e2nd cresc \u00een volum \u0219i se albesc, le amesteci cu ciocolata. Adaugi f\u0103ina \u0219i amesteci p\u00e2n\u0103 la \u00eencorporarea total\u0103.<\/p>\n

Ba\u021bi spum\u0103 albu\u0219urile cu cealalt\u0103 jum\u0103tate din cantitatea de \u00eendulcitor. Le adaugi progresiv amestecului de ciocolat\u0103 \u0219i f\u0103in\u0103. Dup\u0103 ce se omogenizeaz\u0103, mestec\u00e2nd de jos \u00een sus, torni compozi\u021bia \u00een tav\u0103. Deasupra, a\u0219ezi triunghiurile de caise.\"Dulceata<\/a><\/p>\n

La\u0219i la copt \u00eentre 20 \u0219i 30 minute. Nu trebuie \u021binut prea mult \u00een cuptor ca s\u0103 nu-\u0219i piard\u0103 \u201dpufo\u0219enia\u201d.<\/p>\n

Dup\u0103 ce s-a r\u0103cit, am sec\u021bionat tortul \u00een dou\u0103, am ad\u0103ugat dulcea\u021ba, am lipit.<\/p>\n

P.S.1 (a doua zi) Datorit\u0103 dulce\u021bii de c\u0103p\u0219une, \u00a0tortul a c\u0103p\u0103tat consisten\u021ba degrab\u0103 alunecoas\u0103 a mousse-ului.<\/em><\/p>\n

P.S.2 Pentru cei\/cele care \u021bin la siluet\u0103: Limitarea la ingredientele de baz\u0103 face bine siluetei. Cu c\u00e2t adaugi mai mute ingrediente (fri\u0219c\u0103, siropuri, sosuri, nuci etc.), cu at\u00e2t spore\u0219ti num\u0103rul caloriilor, dubl\u00e2ndu-le sau chiar tripl\u00e2ndu-le. Keep it simple, stupid!<\/em><\/p>\n

Antoine de Saint-Exup\u00e9ry\u00a0: \u00ab<\/span>Il semble que la perfection soit atteinte non quand il n’y a plus rien \u00e0 ajouter, mais quand il n’y a plus rien \u00e0 retrancher \u00bb, Terre des hommes, chap. III, 1939.<\/p>\n","protected":false},"excerpt":{"rendered":"

Exist\u0103 momente \u00een care\u00a0 m\u0103 \u201dsup\u0103r\u201d \u0219i iese c\u00e2te un tort, aproape perfect, ca acesta. Nu o spun eu, ci degustatorii! E \u201dfructos\u201d, \u201dciocol\u0103tos\u201d \u0219i, totu\u0219i, mult mai cuminte dec\u00e2t alte torturi cu rating...<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[823],"tags":[1089,1090,1092,1091,1094,1093,1095],"class_list":["post-8747","post","type-post","status-publish","format-standard","hentry","category-retete-usurele-pentru-subtirele","tag-reteta-dietetica-tort-de-caise","tag-reteta-dietetica-tort-de-ciocolata-neagra","tag-tort-cu-dulceata-de-capsuni","tag-tort-cu-faina-neagra","tag-tort-dietetic-cu-caise","tag-tort-dietetic-cu-ciocolata","tag-tort-rapid-si-simplu-cu-fructe"],"_links":{"self":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8747"}],"version-history":[{"count":9,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8747\/revisions"}],"predecessor-version":[{"id":8762,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8747\/revisions\/8762"}],"wp:attachment":[{"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dumitra.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}