{"id":6678,"date":"2020-07-20T11:20:20","date_gmt":"2020-07-20T09:20:20","guid":{"rendered":"http:\/\/bakeme.com.hr\/?p=6678"},"modified":"2020-07-20T11:20:20","modified_gmt":"2020-07-20T09:20:20","slug":"cokoladna-mousse-torta","status":"publish","type":"post","link":"https:\/\/bakeme.com.hr\/?p=6678","title":{"rendered":"\u010cOKOLADNA MOUSSE TORTA"},"content":{"rendered":"<p>\u010cokoladna mousse torta je moj omiljeni klasik. Ona vam do\u0111e kao mala crna haljinica u ormaru, samo u kuharici. Mo\u017eete je raditi za sve, doslovno.<\/p>\n<p>&nbsp;<\/p>\n<p>Treba vam super torta za ekipu, netko slavi ro\u0111endan, dolaze vam gosti, radite tortu za nepca \u010dije ukuse ne poznajete? \u010cokoladna mousse torta \u0107e biti idealan odabir za svaku prigodu.<\/p>\n<p>&nbsp;<\/p>\n<p>Ja sam je radila nebrojeno puta i svaki put je odu\u0161evila.<\/p>\n<p>&nbsp;<\/p>\n<p>Biskvit spada pod spu\u017evaste biskvite. Mekan je, so\u010dan i pjenast. Idealan za nje\u017eni mousse i ganache. Ovaj biskvit ne sadr\u017ei pra\u0161ak za pecivo pa pazite da sve korake napravite to\u010dno kako su vam opisani, jer u protivnom ne\u0107ete dobiti prozra\u010dnu teksturu.<\/p>\n<p>&nbsp;<\/p>\n<p>\u010cokoladni mousse je mousse kojeg uvijek radim, onaj s jajima i dobrom \u010dokoladom i vrhnjem. Kvalitena \u010dokolada i vrhnje za \u0161lag nose te\u017einu i kremoznost moussa. Koristite \u010dokoladu s minimalno 65% udjela kakaa. Vrhnje za \u0161lag bi trebalo biti ono od mlije\u010dne masti, uvijek.<\/p>\n<p>&nbsp;<\/p>\n<p>Kod izrade moussa pazite da ne pretu\u010dete bjelanjke i \u0161lag kako bi ih mogli lagano umije\u0161ati u tortu.<\/p>\n<p>&nbsp;<\/p>\n<p>Ja sam koristila sok od naran\u010de umjesto vode. Vi mo\u017eete koristiti vodu, liker po \u017eelji ili kavu. Omjer je uvijek isti.<\/p>\n<p>&nbsp;<\/p>\n<p>Torta se zavr\u0161ava s \u010dokoldnim ganache-om. Ja mu nadodam malo maslaca i meda. Ovakav mi je savr\u0161en.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6710\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/DF78BDCE-571B-4E5D-B338-A7E6321CACE0.jpeg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/DF78BDCE-571B-4E5D-B338-A7E6321CACE0.jpeg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/DF78BDCE-571B-4E5D-B338-A7E6321CACE0-225x300.jpeg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6709\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/EA102F92-DF7B-4AEC-BF88-306426DF970E.jpeg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/EA102F92-DF7B-4AEC-BF88-306426DF970E.jpeg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/EA102F92-DF7B-4AEC-BF88-306426DF970E-225x300.jpeg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6705\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/CF322FBA-1039-4E51-8890-D4D36581388D.jpeg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/CF322FBA-1039-4E51-8890-D4D36581388D.jpeg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/CF322FBA-1039-4E51-8890-D4D36581388D-225x300.jpeg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6704\" src=\"http:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/AD6C5425-BC82-4942-B81A-7E8401F58DD4.jpeg\" alt=\"\" width=\"750\" height=\"1000\" srcset=\"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/AD6C5425-BC82-4942-B81A-7E8401F58DD4.jpeg 750w, https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/AD6C5425-BC82-4942-B81A-7E8401F58DD4-225x300.jpeg 225w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/p>\n<blockquote>\n<h3>\u010cOKOLADNA MOUSSE TORTA<\/h3>\n<\/blockquote>\n<h5>SASTOJCI<\/h5>\n<p>SPU\u017dVASTI BISKVIT<\/p>\n<ul>\n<li>80 g glatkog bra\u0161na<\/li>\n<li>30 g kakaa<\/li>\n<li>prstohvat soli<\/li>\n<li>3 jaja L veli\u010dine, sobne temperature<\/li>\n<li>115 g \u0161e\u0107era<\/li>\n<li>1 \u017eli\u010dica vanilije<\/li>\n<li>25 g maslaca, otopljen i ohla\u0111en ili 20 ml ulja<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>\u010cOKOLADNI MOUSSE S NARAN\u010cOM<\/p>\n<ul>\n<li>215 g tamne \u010dokolade (minimalno 65% kakaa)<\/li>\n<li>25 g maslaca<\/li>\n<li>50 ml soka od naran\u010de<\/li>\n<li>3 jaja L veli\u010dine, odvojeno<\/li>\n<li>30 g \u0161e\u0107era<\/li>\n<li>125 ml vrhnja za \u0161lag (od mlije\u010dne masti), izra\u0111eno u \u0161lag<\/li>\n<\/ul>\n<p>\u010cOKOLADNI GANACHE<\/p>\n<ul>\n<li>200 g tamne \u010dokolade (minimalno 65% kakaa)<\/li>\n<li>160 ml vrhnja za \u0161lag<\/li>\n<li>20 g maslaca<\/li>\n<li>1 \u017elica meda<\/li>\n<\/ul>\n<h5>PRIPREMA<\/h5>\n<p>SPU\u017dVASTI BISKVIT<\/p>\n<ol>\n<li>Pe\u0107nicu ugrijte na 160 stupnjeva. Pripremite okrugli kalup promjera 20 cm. Na dno kalupa postavite papir za pe\u010denje, rubove namastite.<\/li>\n<li>Jaja i \u0161e\u0107er pjenasto izradite, miksajte ih dok se smjesa ne udupla i posvijetli (oko 5 minuta na najja\u010doj brzini).<\/li>\n<li>U zasebnoj posudi pomije\u0161ajte bra\u0161no, kakao i sol.<\/li>\n<li>Pjenasto izra\u0111enoj smjesi jaja i \u0161e\u0107era dodajte rastopljen i ohla\u0111en maslac i aromu vanilije.<\/li>\n<li>\u0160patulom umije\u0161ajte bra\u0161no i kakao.<\/li>\n<li>Smjesu prebacite u pripremljen kalup i pecite 20-25 minuta, odnosno dok \u010da\u010dkalica zabodena u sredinu ne iza\u0111e suha.<\/li>\n<li>Biskvit ohladite pa ga stavite na pladanj i obrubite pomi\u010dnim obru\u010dem od kalupa za tortu. Uz unutarnji rub kalupa postavite acetatnu foliju kako bi vam rubovi bili glatki. Ovaj korak mo\u017eete i presko\u010diti.<\/li>\n<\/ol>\n<p>\u010cOKOLADNI MOUSSE<\/p>\n<ol>\n<li>\u010cokoladnu usitnite na manje komadi\u0107e pa je stavite topiti na pari.<\/li>\n<li>Kada se \u010dokolada krene topiti dodajte joj maslac i sok naran\u010de.<\/li>\n<li>Za to vrijeme odvojite \u017eumanjke od bjelanjaka.<\/li>\n<li>Bjelanjke stucite sa \u0161e\u0107erom i prstohvatom soli u mekani snijeg. Ostavite po strani.<\/li>\n<li>Kada se \u010dokolada potpuno otopila maknite je s vatre. Ostavite malo da se prohladi (bitno je da nije previ\u0161e vru\u0107a), pa dodajte \u017eumanjke. Sve sjedinite kuha\u010dom ili \u0161tapnim mikserom (ja koristim \u0161tapni mikser jer mi smjesu lijepo pove\u017ee).<\/li>\n<li>Sada umije\u0161ajte tu\u010dene bjelanjke koriste\u0107i se \u0161patulom.<\/li>\n<li>Na kraju stucite \u0161lag od vrhnja pa ga umije\u0161ajte u mousse.<\/li>\n<li>Pripremljeni mousse odmah postavite na biskvit obrubljen obru\u010dom.<\/li>\n<li>Tortu spremite u hladnjak da se stisne na nekoliko sati.<\/li>\n<\/ol>\n<p>\u010cOKOLADNI GANACHE<\/p>\n<ol>\n<li>\u010cokoladu iskidajte na manje komadi\u0107e i stavite u posudu otpornu na toplinu.<\/li>\n<li>Vrhnje za \u0161lag, maslac i med stavite na srednje jaku vatru i zagrijte do vrenja.<\/li>\n<li>Zagrijano vrhnje s maslacem i medom prebacite u posudu s \u010dokoladom, ostavite pola minute pa \u0161patulom dobro promije\u0161ajte dok se sve ne pove\u017ee i ne dobijete kompaktni ganache.<\/li>\n<li>Ganache prelijte preko torte pa je spremite u hladnjak preko no\u0107i ili na 5-7 sati.<\/li>\n<li>Tortu ukrasite po \u017eelji, ja sam koristila kakao u prahu i fete naran\u010de.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>Dobar tek!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u010cokoladna mousse torta je moj omiljeni klasik. Ona vam do\u0111e kao mala crna haljinica u ormaru, samo u kuharici. Mo\u017eete je raditi za sve, doslovno. &nbsp; Treba vam super torta za ekipu, netko slavi ro\u0111endan, dolaze vam gosti, radite tortu za nepca \u010dije ukuse ne poznajete? \u010cokoladna mousse torta \u0107e biti idealan odabir za svaku [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[12,3,4],"tags":[227,404,209,661,623],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/bakeme.com.hr\/wp-content\/uploads\/2020\/07\/EA102F92-DF7B-4AEC-BF88-306426DF970E.jpeg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pa0eVY-1JI","_links":{"self":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/6678"}],"collection":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6678"}],"version-history":[{"count":6,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/6678\/revisions"}],"predecessor-version":[{"id":6712,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/posts\/6678\/revisions\/6712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=\/wp\/v2\/media\/6709"}],"wp:attachment":[{"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakeme.com.hr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}