This triple chocolate cake is basically every chocoholic’s dream come true. It’s moist, flavourful and intensely chocolatey, as well as drop dead gorgeous. To make it even more amazing, there are three different cake sponges AND three different chocolate frostings (white, milk and dark) to create an ombre effect both on the outside and the inside of the cake. If you’ve been round these parts before, then you know I’m obsessed with baking, chocolate and kitchenware, so it’s been a real treat to team up with Tala to bring you this delicious cake recipe. Never really liked white chocolate, still don't but had animal bars all the time as a kid,' said a second. Multi dintre voi stiu ca sunt de profesie cofetar-patiser si ca mi-am facut stagiul de pregatire in prestigiosul Hotel Howard-Johnson (actual Sheraton) din Bucuresti, sub indrumarea celebrului Chef Henrik Sebok. Ei bine, in acea perioada (vorbim de 2014) se faceau pe banda rulanta aceste Trio de Ciocolata in laboratorul de patiserie al hotelului. Reteta mea este similara cu cea folosita acolo si cu cea prezentata la Bake-Off Romania (daca mai tineti minte concursul de la TV) din care m-am si inspirat. Tare m-am bucurat cand am vazut ca li s-a oferit concurentilor o reteta autentica de Tort Trio de Ciocolata! And most importantly, when you end up with a cake that tastes incredible and looks this good – all the effort is 100% worth it. Promise.

Fiica-mea Marlene e fascinata de tortul acesta si a fost super incantata ca l-am facut de ziua mea 🙂 Imediat l-am si taiat ca sa-l gustam. Pentru acest tort trio de ciocolata mi-am dezvoltat singura reteta. Mi-am planificat fiecare strat, cum as vrea sa arate la final, care strat sa fie pus primul si care ultimul. Acestea fiind spuse, mi-am gandit reteta, mi-am notat ingredientele si m-am apucat de treaba. Gramajele le-am pus dupa cum am considerat eu potrivit, mai ales pentru gelatina si ciocolata. Bineinteles ca m-a apucat 5 dimineata pana l-am terminat, asta pentru ca am fost ocupata toata ziua si m-am apucat destul de tarziu de tort. Pentru blat, am folosit un sfert de portie din blatul meu preferat ciocolatos si dens. Imi plac aceste blaturi pentru ca au un gust intens, sunt pufose, dar moi in acelasi timp. Se pot folosi la orice fel de torturi si sunt perfecte pentru orice desert in general. Cum preparam un tort perfect cu trei tipuri de ciocolata?

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Frisca pe care o alegeti sa fie una naturala, adica smantana pentru frisca cu min. 30% grasime. Mai multe detalii despre tipurile de frisca recomandate si despre cum se bate corect frisca gasiti aici. Naturally, the higher the percentage of the dark chocolate, the more bitter and acidic it tastes. Most of the times, people refrain to eating dark chocolate on its own because it's not as sweet. However, enjoying a piece of dark chocolate every now and again is beneficial for the liver, according to Chinese traditional medicine. Am dat forma la congelator 10 minute si apoi am mutat-o in frigider (cu tot cu farfuria de sub ea). Dupa vreo 2 ore am asezat si blatul, fara sa-l apas (ca sa nu deranjez straturile). I-am tras o folie de plastic ca sa nu se usuce si am dat forma la frigider pentru macar 8-10 ore. Cum se scoate din forma tortul Trio de ciocolata? Am pus oala cu sos pe cantar si am scazut greutatea ei (notata la inceput). Asa stiu exact cat sos am in oala. Am impartit la 3 si am stiut cat sos trebuie sa pun in fiecare castron pregatit. Am distribuit rapid sosul fierbinte in cele 3 castroane, folosind un cantar, nu la ochi. The international jury is made up of experienced buyers, trade journalists and other industry experts. "We are delighted that the MAHIKI Coconut was able to win its second international award within a very short time.

I consider dark chocolate being any chocolate that contains above 70%. In fact, dark chocolate is alko known as plain chocolate. Generally speaking, dark chocolate is made with higher amounts of cocoa, with more fat sourced from the cocoa butter, not the milk. We know fans will be disappointed to see it go, but this change will enable us to focus on our best-performing brands, as well as develop exciting new innovations to delight our consumers’ tastebuds.' Julian Neagu la Friptură înăbușită de porc cu usturoi și ceapă – la cuptor sau la oală sub presiuneBring the cream and milk to the boil, then pour onto the egg, whisking vigorously. Slowly whisk this mixture into the melted chocolate. Adding salt to desserts is fairly popular because it generally enhances the flavours. For instance, it's no surprise to find salt with desserts which contain caramel. These salted caramel cupcakes are evidence to this!