Chocolate pine nut caramel cake - Cokoladna torta sa pinjolima

This cake very rich, and its a special occasion cake. It has three layers of goodness. Layer of brandy soaked chocolate cake, caramel layer with nuts, and whipped chocolate ganache.
If you are not big fan of pine nuts, you can use any other chopped nut that you like.

To make the caramel pine nut filling you will need:
150 ml. heavy cream
150 gr. sugar
150 gr. pine nuts (or other nuts)
2 teaspoons vanilla
3 tablespoons of water
Place 3 tablespoons of water with sugar in medium saucepan over medium high heat. Cook it for about 10 min without steering until sugar turns golden brown. Add heavy cream, vanilla and with pine nuts. Immediately remove from the heat, and cool to room temperature.

For the ganache:
500 ml. cream
300 gr. chocolate
Place chopped chocolate in a heat proof bowl. Heat the cream until it comes to boil. Pour the cream over the chocolate and let it stand for a few minutes. Whisk until smooth. Let it cool completely in the fridge for few hours, and whip it when chilled.










































For the cake layer:
70 gr. almond flour
80 gr. sugar
6 eggs
25 gr. cocoa powder

Mix 6 egg yolks with half of the sugar until light and fluffy. Set aside.
Mix 6 egg whites until soft peeks, and start adding sugar slowly until it holds medium peaks. Gently fold egg yolk mixture into egg whites, and add almond flour mixed with sifted cocoa powder. Bake in two 9 inch pans that you have layered with baking paper, at 375F/190C for about 10 min.until a wooden wooden skewer inserted in the center of the cake comes out clean, and the sides slightly pull back from the edges of the pan.

To assemble the cake, brush the brandy syrup over the each layer.  Place cake layer on the serving plate.Spread the caramel on the soaked side of one of the layers. Cover with the second layer of cake flipped, so that its soaked side touches the caramel. Spread whipped ganache over the whole cake. and chill the cake in the fridge.







































Za karamel:


150 ml. slatke pavlake
150 gr. secera
150 gr. pinjola
3 kasike vode

Za karamel, u secer dodajte 3 kasike vode i stavite da se kuva desetak minuta dok se secer ne istopi i smesa ne postane zlatna. Za to vreme ulupajte slatku pavlaku i kada je secer spreman iskljucite ringlu, sipajte pavlaku i dodajte pinjole. Smesa ce zapeniti. Promesajte dok se ne ujednaci, pa sipajte u staklenu ciniju i ostavite da se ohladi na sobnoj temepraturu. Za to vreme ce se zgusnuti.

Za biskvit
70 gr. samlevenih badema
80 gr. secera
6 jaja
25 gr. kakaa

Zumanca ulupajte sa polovinom secera dok se ne udvostruce i dok smesa ne postane svetla. Isto uradite i sa belancima, ulupajte ih u cvrst sneg. Sjedinite belanca sa zumancima pazljivo mesajuci, pa dodajte samlevene bademe pomesane sa kakaom. Pecite u kalupu od 22cm. Mozete podeliti na pola i peci u dva kalupa, ili peci u jednom pa biskvit preseci na pola.


Cokoladna krema
500 ml. slatke pavlake
300 gr. cokolade


Za cokoladnu kremu, ugrejte slatku pavlaku pa pre nego sto prokljuca sklonite s vatre i dodajte useckanu cokoladu. Ja sam koristila onu gorcu da torta ne bi bila preslatka.
Koricu premazite sirupom koji ste napravili od dve kasike secera, vode i konjaka. Prelijte karamel masu, razmazite i poklopite drugom navlazenom koricom. Vlazan deo treba da legne na karamel.
Cokoladnim kremom premazite celu tortu i dekorisite po zelji.

Sirup za korice
2 kasike secera
2 kasike vode
1 kasika konjaka