Matilda torta legendarna je, nevjerojatno bogata čokoladna slastica koja se proslavila u filmu "Matilda" iz 1996. godine, u kultnoj sceni u kojoj dječak Bruce Bogtrotter mora pred cijelom školom pojesti ogromnu, dekadentnu tortu. Od tada je postala simbol najsočnije moguće čokoladne poslastice: tamna, gusta i prelivena glatkom čokoladnom glazurom koja se sjaji poput ogledala.
Ova torta idealna je za sve istinske ljubitelje intenzivnog okusa čokolade, a osim što je ove godine možete probati na adventskom izdanju Fuliranja na kućici Juraja Klepića, možete je napraviti kod kuće - u nastavku donosimo provjeren recept.
Od sastojaka će vam trebati:
U većoj zdjeli pomiješajte sve suhe sastojke za biskvit: brašno, šećer, kakao, prašak za pecivo, sodu bikarbonu i sol. U drugoj, manjoj zdjeli pomiješajte jaja, mlijeko, ulje i ekstrakt vanilije. Ulijte mokre sastojke u suhe i kratko promiješajte. Na kraju polako ulijte vruću kavu ili kipuću vodu i sve sjedinite. Smjesa će biti vrlo tekuća, no tako treba biti.
Ulijte smjesu u pripremljeni kalup za tortu i pecite 45 do 50 minuta na 175 stupnjeva. Je li biskvit pečen, provjerite čačkalicom - ako na njoj ostane nekoliko vlažnih mrvica, gotov je. Biskvit u potpunosti ohladite, a zatim ga vodoravno prerežite kako biste dobili dva ili tri jednaka sloja. Alternativno, smjesu možete prije pečenja podijeliti na tri jednaka dijela i svaki biskvit ispeći zasebno.
@wellmadebykiley MINI MATILDA CHOCOLATE CAKE Pure decadence ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (serves 10-12): Chocolate Cake: - 1 3/4 cups (230g) all-purpose flour @Bob’s Red Mill - 1 3/4 cups (350g) granulated sugar - 3/4 cup (72g) cocoa powder @Hershey’s - 2 tsp (12g) baking soda - 1 tsp (4g) baking powder - 1 tsp (6g) salt - 1 cup (240ml) buttermilk, at room temperature (substitution: 1 tbsp apple cider vinegar or lemon juice mixed with 1 cup milk of choice) - 1/2 cup (120ml) avocado oil (or oil of choice) @Chosen Foods - 2 eggs, at room temperature - 2 tsp (8g) vanilla extract - 1 cup (240ml) hot brewed coffee or espresso (substitution: hot water) @Nespresso Chocolate Fudge Frosting: - 1 cup (226g) salted butter - 300g dark chocolate chips or chopped chocolate @Ghirardelli Chocolate Company @hukitchen - 1 cup (240ml) heavy cream - 1 cup (120g) powdered sugar - 1/4 cup (24g) cocoa powder - 1/2 tsp (3g) salt - Optional: 1/4 tsp (1g) espresso powder or granules - 1 tsp (4g) vanilla extract - Flaky sea salt, for topping Instructions: Preheat the oven to 350F. Grease three 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside. Make the cake layers. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate large bowl, whisk together the buttermilk, avocado oil, eggs, and vanilla until combined. Add the dry ingredients to the wet, and whisk until combined. Then, pour in the hot coffee, and stir quickly until well combined. The batter is going to be very thin! Divide the batter evenly among the three prepared cake pans (about 455g of batter should be in each to ensure even layers). Bake at 350F for 25-27 minutes, until a toothpick comes out clean. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. As the cakes cool, prepare the chocolate fudge frosting. In a saucepan over medium heat, add the butter, chocolate, and heavy cream. Then, sift in the powdered sugar, cocoa powder, salt, and espresso powder. Mix constantly until the mixture is melted and smooth. Once smooth, remove from heat and mix in the vanilla. Pour the mixture into a large bowl or baking pan (a baking pan with speed up the cooling process). Cover the top with plastic wrap so the plastic wrap is directly touching the frosting, to prevent a film from forming while cooling. Allow to cool at room temperature for 30 minutes, then place in the fridge to chill for at least another 1-2 hours, depending on your desired thickness. Assemble. If needed and using a serrated knife, slice the tops of each cake layer off to even. Place one cake layer cut side up on a cake stand or platter. Spread ~1/4 of the chocolate fudge frosting all over the cake layer, pushing it to the edge. Repeat with the remaining layers. After the last cake layer is added on top, with an offset spatula, spread the remaining frosting evenly all over the cake. Decorate and garnish with flaky sea salt, as desired. Slice and serve. Enjoy! #matildachocolatecake #minimatildachocolatecake #minicake #minichocolatecake #chocolatecake #chocolate #cake #cakerecipe #chocolatecakerecipe #thebestchocolatecake #homemade #homemadecake #cakefromscratch #chocolatefrosting #chocolatefudgefrosting #baking #Dessert #moistchocolatecake #softchocolatecake @From Our Place ♬ Finitude - Gabriel Albuquerqüe
Za pripremu čokoladne kreme, slatko vrhnje zagrijte do vrenja, a zatim ga prelijte preko nasjeckane tamne čokolade. Miješajte dok ne dobijete glatku ganache kremu. U još toplu smjesu umiješajte maslac sobne temperature, šećer u prahu i prstohvat soli. Kremu ostavite 20 do 30 minuta u hladnjaku da se stisne i postane maziva.
Slijedi slaganje torte. Prvi sloj biskvita stavite na pladanj i premažite ga obilnim slojem čokoladne kreme. Položite drugi sloj biskvita i ponovno ga namažite kremom. Ako imate i treći sloj, ponovite postupak. Ostatkom kreme tanko premažite cijelu tortu izvana i stavite je u hladnjak na 20 minuta da se stegne.
Za čokoladnu glazuru, zagrijte slatko vrhnje do vrenja i prelijte ga preko nasjeckane čokolade. Dodajte maslac i miješajte dok ne dobijete sjajnu i glatku smjesu. Pustite da se malo prohladi, a zatim je prelijte preko ohlađene torte. Za posebno dramatičan i dekadentan izgled, tortu možete prvo narezati na kriške, pa svaku krišku zasebno preliti glazurom.
Cijeli recept pronađite ovdje.