Choco caramel cake.**Cokoladna karamela torta.

Choco caramel cake

Ingredients:
Ingredients for the sponge cake:
8 eggs
8 tablespoons sugar
1 bag of vanilla sugar
4 tablespoons cocoa
4 tablespoons flour
8 tablespoons oil

Ingredients for the filling:
300 g of sugar
4 dl water
Density 60 g
100 g of chocolate
200 g margarine / butter
250 g of milk powder
150 g cream powder

More is needed:
about 1.5 dl milk chocolate or caramel
Choco-caramel cake, biscuits prepared:
The amount of the two pan with approximate dimensions of 30 * 30 cm.
Trays with parchment paper.
Preheat the oven to 180 degrees.
Separate the egg whites from the yolks.
Foam whip the egg white, add sugar (and vanilla sugar) and stir until the sugar is dissolved.
Unite the egg yolks with the flour, cocoa and oil.
Add 3-4 tablespoons of egg whites and whisk mixer.
Combine both mixtures – in a mixture of egg yolk gradually add the egg whites and gently mix.
Pour into a baking tray and straighten.
Kore bake for 6-8 minutes.
Each peel split into 2 or 3 parts, by choice.

Choco-caramel cake, prepare filling:
Caramelize  sugar at a lower temperature.
When afford a golden-brown color, pour 3 ml of water and boil until the sugar dissolved.
Gustin dilute in 1 dl water.
Pour it into the caramel and cook until thickened.
Then add the chocolate and margarine / butter, chopped into small cubes.
Stir on the stove until all ingredients are combined.
Milk powder pour into a bowl of torture.
Fill fil gradually and stir or whisk mixer.
Fil be gradually added to the milk powder in order not to create lumps.
Fil chill and put it in the fridge for half an hour.
Add the cream powder and whisk mixer for about 5 minutes.
If you feel that the fil soft, feel free to add more cream powder.
The density of filling depends on the milk powder.
Every part of the crust sprinkle with 2-3 tablespoons of the chocolate / caramel milk.
Filing the cake and decorate it as you wish.

If desired, you can add fil ground / chopped nuts.
With chocolate-caramel cake goes well beaten cream.

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Cokoladna karamela torta.

Sastojci za biskvit:
8 jaja
8 kašika šećera
1 kesica vanilin šećera
4 kašike kakaoa
4 kašike brašna
8 kašika ulja

Sastojci za fil:
300 g šećera
4 dl vode
60 g gustina
100 g čokolade
200 g margarina/putera
250 g mleka u prahu
150 g šlaga u prahu

Još je potrebno:
oko 1,5 dl čokoladnog ili karamel mleka
Čoko-karamel torta, priprema biskvita:
Količina je za dva pleha okvirnih dimenzija 30*30 cm.
Plehove obložite papirom za pečenje.
Rernu zagrejte na 180 stepeni.
Odvojite belanca od žumanaca.
Penasto umutite belanca, dodajte šećer (i vanilin šećer) i mutite dok se šećer ne otopi.
Žumanca sjedinite sa brašnom, kakaom i uljem.
Dodajte 3-4 kašike belanaca i mutite mikserom.
Sjedinite obe smese – u smesu od žumanaca postepeno dodajte belanca i lagano mešajte.
Sipajte u plehove i poravnajte.
Kore pecite po 6-8 minuta.
Svaku koru podelite na 2 ili 3 dela, po izboru.( ja sam na 2 dela sekla)

Čoko-karamel torta, priprema fila:
Karamelizujte šećer na nižoj temperaturi.
Kada dobije zlatno-braon boju, sipajte 3 dl vode i kuvajte dok se šećer ne otopi.
Gustin razmutite u 1 dl vode.
Sipajte ga u karamel i kuvajte dok se ne zgusne.
Potom dodajte čokoladu i margarin/maslac iseckan na sitnije kocke.
Mešajte na ringli dok se svi sastojci ne sjedine.
Mleko u prahu sipajte u posudu za mućenje.
Dolivajte fil postepeno i mešajte ili mutite mikserom.
Fil treba postepno dodavati u mleko u prahu kako se ne bi stvorile grudice.
Fil dobro ohladite i stavite ga u frižider na pola sata.
Dodajte šlag u prahu i mutite mikserom oko 5 minuta.
Ukoliko vam se učini da je fil mek, slobodno dodajte još šlaga u prahu.
Gustina fila zavisi od mleka u prahu.
Svaki deo kore poprskajte sa po 2-3 kašike čokoladnog/karamel mleka.
Nafilujte tortu i dekorišite je po želji.

Po želji, u fil možete dodati mlevene/seckane orašaste plodove.
Uz čoko-karamel tortu se odlično slaže umućena slatka pavlaka.