Matase frantuzeasca/ French silk

La multi ani! mie :)

Happy Birthday to me! :)

(Please scroll down for English version)

De ziua mea am vrut sa ma rasfat, si ce rasfat este mai potrivit decat ciocolata? Reteta este luata din cartea de deserturi a lui Emily Luchetti, si modificata binenteles de mine (nu cred ca pot sa gatesc dupa o reteta fara sa modific ceva). A iesit acest tort, Matase frantuzeasca, un desert decadent, numai pentru iubitorii impatimiti de ciocolata.

Ingrediente:

Pentru crusta:

1 cana (250 ml) nuci

1 cana (250 ml) alune de padure

1/2 cana zahar brun

un praf de scortisoara

8 linguri de unt topit nesarat (aprox 100 gr)

Pentru umplutura de ciocolata:

500 gr ciocolata semidulce (chipsuri sau tocata)

150 gr unt nesarat la temperatura camerei

3/4 cana zahar (200 ml)

6 oua

1/4 cana frisca lichida neindulcita (75 ml)

esenta de vanilie

4 linguri lichior de alune Frangelico (optional)

Pentru decorat:

1 cana frisca lichida (250 ml)

2 linguri zahar pudra

ciocolata rasa

Echipament special: o tava cu peretii detasabili, cu diametrul de 23 cm, tapetata cu hartie.

Nucile si alunele se pun intr-o tava, intr-un singur strat, in cuptorul incins la 180 grade (350 Fahrenheit), si se tin aprox 15 minute pana cand se rumenesc. Se scot, se pun intr-un prosop de bucatarie si se freaca cu prosopul sa se desprinda coaja (in special de pe alune).

Nucile, alunele, zaharul brun si scortisoara se pun in robotul de bucatarie si se pulseaza pana cand nucile sunt macinate, dar nu foarte marunt. Mirosul care il emana este demential :)

Se pun nucile intr-un castron si se toarna untul topit peste. Se amesteca bine, se toarna in tava si se niveleaza pe fundul tavii. Se baga la frigider pana cand se face umplutura.

Ciocolata se topeste pe bain-marie (intr-un bol pus deasupra unei cratite cu apa care fierbe, fundul bolului nu trebuie sa atinga apa). Cand este topita, se adauga lichiorul Frangelico.

Se bate untul cu zaharul cu mixerul pana cand este cremos. Se adauga ouale, 2 odata,

batandu-se intre adaugari. Mixtura va arata taiata.

Cand ciocolata topita este putin racita, se toarna peste unt, amestecandu-se continuu cu viteza mica. Se adauga frisca si vanilia si se amesteca pana cand este incorporata. Se toarna amestecul peste crusta, si se lasa la frigider aprox 3 ore, pana cand se intareste.

Pentru decor, se bate frisca lichida cu zaharul, se pune peste tort si deasupra se presara ciocolata rasa.

Pentru a servi, cu un cutit subtire, incins in apa fierbinte si apoi sters, se desprinde tortul de jur imprejur. Se scot marginile tavii si se pune tortul pe platou. Se taie cu cutitul incins si sters, dupa fiecare felie.

For my birthday, I wanted to indulge, and which way is better than chocolate? I got the recipe from Emily Luchetty's desserts book, and I changed it my way (I always have to chance something in a recipe :))
The result was this cake, French silk, a decadent dessert, only for chocolate lovers.

Ingredients:

For the crust:

1 cup walnuts
1 cup hazelnuts
1/2 cup brown sugar
Pinch of cinnamon
8 tbsp melted unsalted butter

For the filling:

1 1/4 pounds bittersweet chocolate (chips or chopped)
12 tbsp unsalted butter, at room temperature
3/4 cup sugar
6 eggs
1/4 cup heavy whipping cream
1/2 tsp vanilla extract
4 tbsp Frangelico hazelnut liqueur (optional)

For topping:

1 cup heavy whipping cream
2 tbsp confectioners’ sugar
Shaved chocolate

Special equipment: 9 inch round springform pan, with parchment paper on the bottom.

Preheat the oven at 350 degrees.
Place the walnuts and hazelnuts in a baking sheet on a single layer and bake in the preheated oven for about 15 minutes, until the nuts are golden brown. Remove and place the nuts on a kitchen towel. Rub the nuts with the towel, to remove the outer skin (especially from the hazelnuts).
In a food processor, pulse the nuts, brown sugar and cinnamon until the nuts are coarsely chopped. The smell is heavenly.
Place the mixture in a bowl and pour the melted butter over. Mix to combine and pour evenly the mixture in the bottom of the pan. Place in the refrigerator while you make the filling.
For the filling, melt the chocolate on a double boiler. When the chocolate is melted, add the Frangelico liqueur, and mix to combine. Set aside.
In a standing mixer, beat the butter and sugar until creamed. Add the eggs, 2 at a time, mixing in between. The mixture will look curdled.
When the chocolate is cooled, add it over the butter, mixing continuously at low speed. Scrape the sides of the bowl and mix until combined. Add the heavy cream and the vanilla and mix until incorporated. Pour the chocolate mix over the crust and keep in the refrigerator for about 3 hours, until firm.
To make the topping, beat the heavy cream with the sugar until soft peaks forms. Spread over the cake and decorate with shaved chocolate.
To serve, run a hot, dry knife around the inside edge of the pan to loosen the cake. Remove the pan sides and set the cake on a serving platter. Slice the cake with a hot dry knife.
And indulge!