Recept koji je oduševio milion i po ljudi: Ovo nije kolač, već orgazam na tanjiru

Recept koji je oduševio milion i po ljudi: Ovo nije kolač, već orgazam na tanjiru

Potrebno je:
Za koru:

– 160 g brašna
– 30 g mleveog badema
– 30 g kakao praha
– 50 g šećera
– 1/4 kašičice soli


– 120 g hladnog putera
– 1 kašičica vanile
– 1 jaje
– 2 kašike hladne vode
Za karamelu:
– 300 šećera
– 1/2 šolje vode
– 1/2 šolje mlečne slatke pavlake
– 70 g putera
– 1 kašičica soli
Za preliv:
– 1/2 šolje mlečne slatke pavlake
– 120 g crne čokolade

Prvo napravite koru i to tako što ćete pomešati sve suve sastojke, pa u njih dodajte hladan puter iseckan na kockice. Viljuškom umešajte sve, tako da “testo” izgleda kao da je sastavljeno od gomile grumuljica. Dodajte jaje, pa vanilu i vodu pa sve umesite. Dobijeno testo umotajte u plastičnu foliju i ostvite da odstoji u frižideru oko 30 minuta. Zatim ga izvadite, istanjite oklagijom i stavite ga u odgovarajući okrugli pleh ili silikonsku modlu (oblik kao za američku pitu). Ostavite testo da tako odstoji još 30 minuta u frižideru, pa zatim na njega stavite papir za pečenje i dve šolje pasulja, pa tako pecite 15 minuta na 180 stepeni. Pasulj je tu da spreči testo da naraste (treba da ostane tanko i hrskavo). Posle 15 minuta izvadite pasulj, pa pecite još 15 minuta.


Ostavite da se korica prohladi i ivadite je iz pleha – čestitamo, imate koricu za tart! Sad je red da napravite karamel punjenje, koje je zaista lako. Jednostavno pomešajte šećer i vodu, stavite na ringlu na srednju temperaturu i pustite da se sve otopi i karamelizuje. Ne mešajte varjačom ili kašikom, da se ne bi kristalizovalo, već samo šerpu povremeno prodrmajte. Kad šećer dobije lepu boju karamele, dodajte slatku pavlaku i kuvajte još dva minuta. Zatim sklonite sa vatre, dodajte slatku pavlaku i malo soli, pomešajte sve i dobijenu karamelu ulijte u vašu koricu dok je karamela još vrela. Ostavite sve da se ohladi dok napravite “ganaš” preliv. Za preliv jednostavno pomešajte čokoladu sa slatkom pavlakom i istopite u mikrotalasnoj ili na pari. Ovim prelijte tart, ostavite da se ohladi, sve po želji ukrasite sa malo soli (čisto da “razbije” ukus) i spremite nepca za eksploziju orgazmično dobre kombinacije čokolade i karamele.

english translate:

The recipe that delighted the million and a half people: This is not a cake, but an orgasm on a plate

It is necessary:
For the crust:

- 160 g flour
- 30 g almonds mleveog
- 30 g cocoa powder
- 50 g sugar
- 1/4 teaspoon salt



- 120 g butter
- 1 teaspoon vanilla
- 1 egg
- 2 tablespoons of cold water
For the caramel:
- 300 sugar
- 1/2 cup water
- 1/2 cup milk cream
- 70 g butter
- 1 teaspoon salt
For the dressing:
- 1/2 cup milk cream
- 120 g dark chocolate

First make the crust and so you will mix all the dry ingredients, then add them in cold diced butter. Stir with a fork all, so that "dough" looks like it is made up of piles lump. Add the egg, and vanilla and water, and all you can. The resulting dough, wrap in plastic film and ostv it rest in the refrigerator for about 30 minutes. Then take it out, want a rolling pin and place it in the appropriate round baking pan or silicone mold (shape as the American pie). Leave the dough to rest so another 30 minutes in the fridge, and then put it on a baking sheet and two cups of beans, so bake 15 minutes at 180 degrees. Beans are there to prevent the dough to rise (should remain thin and crunchy). After 15 minutes, remove the beans, and bake for another 15 minutes.


Allow to cool and cover ivad from the pan - congratulations, you have a zest for the tart! Now it's your turn to make a caramel filling, which is really easy. Simply mix the sugar and water, put it on the stove on high temperature and let it all dissolved and caramelize. Do not mix with a wooden spoon or a spoon, it would not be crystallized, but only a pot occasionally shake. When the sugar gets a nice caramel color, add the cream and cook for two minutes. Then remove from heat, add cream and a pinch of salt, mix all and pour the caramel obtained in your peel while still hot caramel. Leave everything to cool while you make "ganache" dressing. For the dressing simply mix the chocolate with whipped cream and melt in the microwave or steamed. This tart pour, let it cool, all the garnish with a pinch of salt (just to "break up" taste) and save the palate for an orgasmic explosion of a good combination of chocolate and caramel.