Monday, 20 July 2009

TORT CU MOUSSE DE CIOCOLATA SI INGHETATA-CHOCOLATE MOUSSE AND ICE CREAM CAKE





…nu arata in pozele mele,dar credeti-ma e un tort delicios…

…combinatia de mousse de ciocolata cu inghetata de portocale si biscuitii de cafea, e minunata…

…singurul ”dar” este ca fiecare strat trebuie tinut la congelator 2 ore, si la final totul cel putin 4 ore…deci abia a doua zi se poate servi…







330g ciocolata cu lapte
1lingurita esenta vanilie
6 linguri biscuitit foarte fin maruntiti
500ml smintina pentru frisca
4linguri de unt topit
4linguri de zahar pudra
2cup de inghetata de portocale(aprox.6linguri!)






Se captuseste o tava de chec (23cm x13cm) cu folie transparenta in asa fel ca sa ramina margini cam de 4cm de jur imprejur.
Se incalzeste3/4cup(175ml)din smintina de frisca se adauga 230g ciocolata si se amesteca continu pina se topeste ciocolata(fara sa fiarba!)Se adauga o lingurita esenta de vanilie.Se lasa sa se raceasca.
Biscuitii se amesteca cu untul si se pun in tava,si se preseaza pe fundul tavii.
3/4cup(175ml)de frisca se bate bine cu zaharul pudra.Se adauga frisca cu grija la ciocolata topita,si se amesteca usor pina se omogenizeaza.
Jumatate din cantitate se toarna in tava peste biscuiti,si se pune la congelator pentru 2ore.
Restul de ciocolata se pastreaza acoperita in frigider.
Dupa doua ore(daca ciocolata este intarita!) se adauga in tava urmatorul strat, cel de inghetata de portocale.(inghetata trebuie sa fie mai moale ca sa se poata intinde ca o crema!).Se pune la congelator pentru inca 2 ore.
Dupa 2ore se adauga si restul de ciocolata si iar 2ore la congelator(sau pina s-a intarit).
100g ciocolata se topeste in ½ cup (120ml) de frisca,se raceste si se aduga peste ultimul strat(este ca o glazura!).Se pune si se tine la congelator cel putin 4 ore!
Fiecare strat se adauga numai cind cel din tava este bine,bine congelat!






…doesn’t look in my pictures, but believe me it’s a delicious cake…

...the combination of chocolate mousse, orange ice cream and coffee cookies is wonderful…

..the only ”but” is that every layer must be kept in freezer 2 hours and at the end four hours…so you can serve the cake only next day…
330g Milk Chocolate
1 teaspoon vanilla extract
6 tablespoons finely crushed coffee cookies (about 16 cookies)
2 tablespoons butter, melted
1 3/4 cups(500ml) heavy whipping cream
4 tablespoons powdered sugar
2 cups(6 tablespoons!) low fat orange sherbet ice cream, softened slightly

Line 9 x 5-inch (23cm x13cm) loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides.
In a medium sauce pan, melt 230g chocolate in 3/4cup heavy whipping cream(don’t boil!).Stir in vanilla extract. Cool to room temperature.Combine crushed cookies and butter in medium bowl. Press onto bottom of prepared loaf pan. Beat 3/4 cup cream and powdered sugar in small chilled mixer bowl until stiff peaks form. Carefully fold whipped cream into chocolate mixture until blended. Spoon half of chocolate mousse (about 1 1/2 cups) over cookie layer; smooth top. Freeze for 2 hours or until very firm. Cover and refrigerate remaining chocolate mousse.Spoon sherbet over frozen chocolate layer; smooth top. Freeze for 2 hours or until very firm. Spoon remaining chocolate mousse over sherbet layer; smooth top. Freeze for 2 hours.
Melt remaining 100g chocolate in 1/2cup heavy whipping cream(don’t boil!),stir well just until smooth. Cool for 10 minutes. Spread evenly over mousse layer. Freeze for 4 hours or overnight. Full freezing time is necessary. Each layer must be frozen solid before topped with the next layer for a clean result.






Pofta buna! Enjoy! Bon Appétit!


14 comments:

  1. arata best!eu te cred ca-i bun!ma poti rasplati cu o felie,please?:))

    ReplyDelete
  2. Hello!

    What delight.
    I really enjoyed.
    Kiss

    ReplyDelete
  3. @Alison
    Cu cea mai mare placere,chiar cu doua!
    Numai sa te grabesti ca se "topeste"!

    @Abelha Maia
    Hi!
    I'm so glad you like it! Thank you!
    Kisses

    ReplyDelete
  4. Hi Carmen,io vin cu primul avion sa servesc, nici nu-mi traba mult,numa vreo 12 ore :))))) mai tine pana atunci, ce tzuc, arata super prajitura yamiiiiii.

    ReplyDelete
  5. Hallo Carmen,
    Gustul il cunosc , numai starea de agregat nu am probat-o. Multumesc de Inspiratie.

    Salutäri Jacob

    ReplyDelete
  6. @Claudia-Maria
    ...spune-mi cind vii si mai fac o portie o pun in congelator si pun lacatul(ca sa nu se "topeasca"!!!)....ce ţuc!

    @Jacktels Kochbuch
    Hi Jacob
    Sint sigura ca o sa-ti placa si in "starea de agregat"!
    ...si eu iti multumesc pentru vizita!Salutari!

    ReplyDelete
  7. Doamne,cum arata!!! vreray su ey o feliuta din asta si apoi promit ca tin regimul strict!! :((

    ReplyDelete
  8. @Ana
    Cu cea mai mare placere iti ofer,chiar mai multe!!!

    ReplyDelete
  9. ah,cum am scris :)) de pofta nici sa scriu nu mai stiam:))))

    ReplyDelete
  10. @Ana
    Important e ca iti place tortuletul si ca mi-ai scris!Te pup!

    ReplyDelete
  11. What a beautiful and delicios cake! Compliments!

    ReplyDelete
  12. Wow, arata fenomenal! Tb sa-l incerc si eu ca salivez in gol...Felicitari!

    ReplyDelete
  13. @Liana10
    Multumesc!E tare bun!xxx

    ReplyDelete

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