Desert de post, preparat la rece. Rapid, hr\u0103nitor, bogat \u00een vitamine \u0219i foarte gustos<\/a>Cum se prepar\u0103<\/p>\n 1. Preg\u0103tirea compozi\u021biei<\/p>\n
Prepar\u0103 250 ml de cafea tare (f\u0103r\u0103 zah\u0103r) \u0219i las-o s\u0103 se r\u0103ceasc\u0103 complet. Acesta va fi ingredientul care ofer\u0103 desertului o arom\u0103 subtil\u0103 \u0219i un gust intens de ciocolat\u0103. \u00centr-un bol mare, amestec\u0103 f\u0103ina, cacaoa, zah\u0103rul brun, praful de copt, bicarbonatul de sodiu \u0219i sarea. Cernerea ingredientelor uscate ajut\u0103 la evitarea cocoloa\u0219elor. \u00centr-un alt bol, combin\u0103 cafeaua r\u0103cit\u0103, uleiul vegetal, esen\u021ba de vanilie \u0219i o\u021betul.<\/p>\n
2. Combinarea ingredientelor<\/p>\n
Toarn\u0103 amestecul de ingrediente lichide peste cele uscate, amestec\u00e2nd cu un tel sau o spatul\u0103 p\u00e2n\u0103 c\u00e2nd ob\u021bii o compozi\u021bie omogen\u0103. Nu amesteca excesiv; este normal s\u0103 r\u0103m\u00e2n\u0103 c\u00e2teva bule de aer \u00een aluat. Adaug\u0103 gemul de caise \u0219i \u00eencorporeaz\u0103-l \u00een compozi\u021bie. Gemul va oferi un gust u\u0219or fructat \u0219i o textur\u0103 mai umed\u0103 negresei.<\/p>\n
3. Coacerea<\/p>\n
Pre\u00eenc\u0103lze\u0219te cuptorul la 180\u00b0C. Tapeteaz\u0103 o tav\u0103 de aproximativ 20×20 cm cu h\u00e2rtie de copt sau unge-o cu pu\u021bin ulei \u0219i presar\u0103 f\u0103in\u0103. Toarn\u0103 compozi\u021bia \u00een tav\u0103, nivel\u00e2nd u\u0219or suprafa\u021ba. Coace negresa timp de 30-35 de minute. Verific\u0103 dac\u0103 este coapt\u0103 cu ajutorul unei scobitori: dac\u0103 iese curat\u0103, este gata. Las\u0103 pr\u0103jitura s\u0103 se r\u0103ceasc\u0103 complet \u00een tav\u0103 \u00eenainte de a o scoate. Acest pas este esen\u021bial pentru a ob\u021bine o textur\u0103 ferm\u0103 \u0219i pentru a o putea t\u0103ia cu u\u0219urin\u021b\u0103.<\/p>\n
4. Glazura (op\u021bional)<\/p>\n
\u00a0\u00centr-un bol mic, amestec\u0103 zah\u0103rul pudr\u0103 cu cacaoa. Adaug\u0103 treptat cafeaua, o lingur\u0103 la \u00eenceput, p\u00e2n\u0103 ob\u021bii o consisten\u021b\u0103 cremoas\u0103. Dac\u0103 glazura este prea groas\u0103, mai adaug\u0103 pu\u021bin\u0103 cafea. Dac\u0103 este prea sub\u021bire, mai adaug\u0103 zah\u0103r pudr\u0103. Toarn\u0103 glazura peste negres\u0103 \u0219i \u00eentinde-o uniform cu o spatul\u0103. Dup\u0103 ce glazura s-a \u00eent\u0103rit (aproximativ 15-20 de minute), taie negresa \u00een p\u0103trate egale. Po\u021bi pres\u0103ra deasupra pu\u021bin\u0103 nuc\u0103 m\u0103cinat\u0103, fulgi de migdale sau un praf fin de cacao pentru un aspect elegant.<\/p>\n
Sfaturi suplimentare. Dac\u0103 nu ai gem de caise, po\u021bi folosi gem de prune, zmeur\u0103 sau chiar dulcea\u021b\u0103 de cire\u0219e amare. Textur\u0103 crocant\u0103: Pentru un contrast interesant de texturi, po\u021bi ad\u0103uga \u00een aluat nuci m\u0103run\u021bite, stafide sau ciocolat\u0103 neagr\u0103 vegan\u0103 t\u0103iat\u0103 m\u0103runt.<\/p>\n
Surs\u0103 text: \u0218tiri Diaspora<\/a>\u00a0<\/p>","protected":false},"excerpt":{"rendered":"Ingrediente: – 250 ml de cafea proasp\u0103t preparat\u0103 (r\u0103cit\u0103) – 200 g de f\u0103in\u0103 alb\u0103…<\/p>\n","protected":false},"author":0,"featured_media":9085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-9084","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/9084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/comments?post=9084"}],"version-history":[{"count":0,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/9084\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media\/9085"}],"wp:attachment":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media?parent=9084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/categories?post=9084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/tags?post=9084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}