Ruzina cokoladna torta sa ukusom narandze

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Od kada je Mirjana objavila recept za ovu tortu, nisam mogla da docekam da je napravim. Trebala mi je kandirana narandzina korica, a u prodavnicama jos nije bilo bio-narandzi. Cim su se pojavile, napravila sam arancini. Od cetiri narandze sam dobila jednu teglu fino zalivenu sirupom. Nisam ih valjala u kristal secer ni prelivala cokoladom, jer sam resila da od ove ture pravim par finih kolaca. Pored Mirjanine torte koju sam radila za Novu godinu, napravila sam i ove cokoladne kolacice a na listi mi je jos jedan fini kolac sa marcipanom i narandzom koji cu raditi za Bozic.
Torta je mirisljava, aromaticna i pravo cokoladna. Zaista je predivna i brzo se priprema. Ja sam dodala arancine i u biskvit i tortu sam  pre prelivanja cokoladom malo poprskala rumom.
Mirjana, hvala za jos jedan sjajan recept.

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Chocolate cake with candied orange peel

100 gr. candied orange peel, 350 gr. dark chocolate, 225 gr. butter, 80 ml. orange juice, 85 gr. flour, 230 gr. almond meal, 5 eggs, 300 gr. sugar, grated orange peel.


Preheat the oven to 350F/180C and butter 8 inch springform pan.

Put the dark chocolate and butter in the top of a double broiler over simmering water, and gently melt stirring occasionally. Set aside to cool. Add warm orange juice and a little bit of grated orange peel.
Beat egg yolks with half of the sugar until pale. Mix in melted chocolate mixture. Add almonds and flour. Beat the egg whites in a bowl with other half of sugar and fold them into the batter.

Transfer the batter to the prepared pan, and bake for 45-50 min.
Cool and cover with chocolate ganache.
For the ganache, melt 200 gr. chocolate and 200 ml. heavy cream in the top of a double broiler. Cool it for a few minutes and cover the cake.
Decorate with 100gr. of candied orange peel.

Cokoladni kolacici sa narandzinom koricom

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Pred praznike nemam bas dovoljno vremena da uradim sve sto hocu. Odavno sam pravila ove kolacice ali nikako da stignem  napisem novi post i obidjem blogove. Verovatno je bilo puno lepih praznicnih torti i kolaca.
Da ne duzim puno, zelim vam svima srecne praznike, uzivajte u Novoj godini i dobroj klopi a ja vas pozdravljam ovim finim receptom.

Potrebno vam je:
250 gr. putera, 200 gr. secera u prahu, 300 gr. brasna, 2 kasike kakaa, 2 jaja, 2 kasicice vanile, malo naribane korice naradze ( ja sam naribala jednu polovinu)

Omeksali puter umutite sa secerom dok ne postane penast. Dodajte vanilu, naribanu narandzinu koricu i jaja pa jos malo mutite. Brasno i kakao prosejte i postepeno dodajte smesi sa puterom. Ujednacite, stavite u vrecicu,
i spricem sa okruglim nastavkom ispricavajte male loptice na podmascenom plehu. Vrh svake loptice poravnajte vlaznom cetkicom ili prstom i pecite 12-15 min na 160C.

Za nadev:

250 gr. slatke pavlake, 280 gr. cokolade, malo kandirane narandzine korice.
Slatku pavlaku ugrejte do tacke kljucanja pa prelijte preko useckane cokolade. Sacekajte par minuta da se otopi i promesajte dok ne dobijete homogenu smesu. Ostavite da se ohladi par sati pa kratko umutite.

Na svaki kolacic naspricajte fil, stavite iseckani komadic narandzine korice i poklopite drugim keksicem.

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Neros with candied orange peel

For the cookies:
1 cup + 2 tablespoons butter, 1 1/4 confectioners sugar, 1/4 cup cocoa powder, 2 teaspoons vanilla, grated orange peel, 2 eggs, 1 3/4 cups flour.

Preheat the oven to 325F/160C.

Cream the butter with sugar, orange peel and vanilla. Add the eggs one at a time. Sift flour with cocoa powder and mix into the butter mixture. Spoon the batter into a pastry bag with a round tip. Pipe into mounds. Bake for 12-15 min. Allow to cool.

To make the filling bring 1 1/4 cups cream to a boil, and add 10 oz chocolate, stirring until it melts. Cool and beat shortly. Pipe ganache onto each mound, and add a little peace of candied orange peel. Top with the reamining halves.

Mirisljave kiflice (Crescent Cookies)

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Verovatno svako od vas ima barem neki recept za fine prhke kiflice. Sa bademima ili bez, sa kokosom, vanilom, limunovom koricom. Ove su sa kokosom, djumbirom i naribanom narandzinom koricom.
Iako nisam veliki ljubitelj suvih kolaca, ovo mi se zaista jako svidelo, jer je miris neodoljiv i tope se u ustima.
Jako brzo se pripreme i sto bi rekla moja mama, najbolje od svega je to, sto nakon svega imate da perete samo jednu posudu.
Ovog puta sam ih samo posula prah secerom, jer nisam imala puno vremena da bilo sta drugo uradim, ali mislim da bi se ukus narandze savrseno uklopio sa cokoladnom glazurom.


Potrebno vam je:
200 gr. putera
250 gr. brasna
50 gr. secera
100 gr. kokosa
par kasika soka od narandze
pola kasicice djumbira u prahu
naribana korica od jedne cele narandze

Dobro umutite puter sa secerom, dodajte kokos, djumbir, narandzinu koricu i par kasika sveze iscedjenog soka narandze. Trebace vam tek toliko da se smesa fino poveze. Uzimajte komadice testa velicine oraha, i razvaljate na dlanu malu kobasicicu. Savijte u oblik kiflice i pecite ne duze od 15 min na temeraturi od 170C.
Prohaldite i svaku uvaljajte u prah secer.


















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200 gr. butter
250 gr. flour
50 gr. sugar
100 gr. finely shreadded coconut (you can find it in whole foods store)
few tablespoons orange juice
half a teaspoon of dry ginger
grated zest of 1 orange

With hand mixer beat sugar and butter until creamy. Stir in flour, coconut, ginger, grated orange zest and beat until well mixed . Mix until just blended, and if it is dry, add a few spoon of the orange juice.
Form the dough into balls and roll each piece into cylinder and form into crescents.
Bake at 350F not longer than 15 min. Cool on the baking sheet and roll in sifted powdered sugar.

Kandirana narandzina korica

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Kada je rec o kombinaciji voca i cokolade, narandza je moj favorit. Dobro napravljena i prelivena cokoladom, za mene predstavlja pravi delikates. Vatreni stapici su ne samo ukusni vec i jako dekorativni i predstavljaju carobni dodatak tortama i kolacima. Isprobala sam mnoge recepte i ovim bila najzadovoljnija. Nakon pripreme dobije se predivan, gotovo stakleni stapic narandze. Recept je iz knjige Perre Herme.

Sastojci
1 l vode
500gr. secera
1 stapic vanile

malo anisa
Za ovaj recept koristila sam korice od 4 narandze.
Posudu sa vodom stavite da prokljuca i dodajte narandzinu koricu nasecenu na stapice. Kuvajte 2 minuta. Ocedite, isperite i potopite hladnom vodom da odstoji par minuta, dok vam nova tura vode ne prokljuca. Ponovite postupak jos dva puta.
Posudu sa secerom i vodom prokuvajte, dodajte prokuvanu i ispranu narandzinu koricu, vanilu i anis, poklopite posudu i kuvajte na tihoj vatri sat i po. Sklonite s vatre i ostavite da prenoce u sirupu.
Nakon toga je spremna za upotrebu. Mozete je drzati u tegli, samo prelijte sirupom i dobro zatvorite, ili prosusite i pospite secerom ili cokoladom.
Moja omiljena varijatna za grickanje je prelivena cokoladnom glazurom.


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Candied orange peel

1 liter water
500 ml. sugar
1 stick vanilla bean
a little bit of anis
For this recipe, I used 4 oranges.
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces.
Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be.
Remove the orange peels from the pan. Whisk the sugar with water, vanilla and anis. Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 1 ½ hours.
Remove from the stove and let them cool in syrup overnight.
Drain the peels. Roll them in sugar and dry on a rack, for 4 to 5 hours, or cover them with melted chocolate.

Kandirana narandza (Candied Oranges)

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Mera je solja od 250gr.
1 narandza
1 1/2 solje vode
1/2 solje secera

Narandzu narezite na fine ploske.
Secer i vodu stavite da prokljuca pa u to spustite narandzu. Ostavite da kljuca 10 min. ali ne isuvise jako da bi parcici narandze ostali ucelo.
Povremeno ih okrenite, smanjite vatru i ostavite da se lagano kuvaju jos pola sata. Bice gotove onda kada postanu staklaste.
Iskljucite i ostavite da se prohlade u sirupu u kome su se kuvale, pa prebacite na resetku da otkaplju ako cete ih koristiti za dekoraciju ili stavite u teglu parce na parce i zalijte preostalim sirupom. Sirup ce biti gust i nece ga ostati puno.





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Using a sharp knife, cut the orange into thin slices.
In a large, heavy skillet bring 1.5 cups of water with 1/2 cup of sugar to boil. Add the orange slices.
Let it boil for 10 min. turning few times. Reduce the heat and simmer gently for 30min. turning occasionally, until the peel is translucent and very tender and the syrup has reduced to a few spoonfuls. Remove from heat and let them cool in the pan with syrup.
Using a slotted spoon or a fork, carefully move the slices to the wire rack to drain.

Pijana torta

Jako fina torta. Bez kreme, ali zato puna narandzine korice, grozdjica, natopljena rumom i prelivena cokoladom. Ako imate vec pripremljen arancini, ova torta je gotova za cas posla. Kada sam je poslednji put pravila, omaklo mi se duplo vise ruma od kolicine koja je u receptu, nekako sam bila pobrkla mere. Deca je nisu mogla jesti, ali smo zato mi maksimalno uzivali :) Gosti su nam otisli poprilicno veseli :)

Za tortu
9 jaja
9 kasika secera
1 narandze uspilovana korica
200gr. suvog grozdja
250gr. mlevenih oraha
60gr. prezle

Belanca ulupajte sa secerom, pazljivo umesajte zumanca, zatim orahe sa prezlom, suvim grozdjem i uspilovanom narandzinom koricom. Pecite pa vrucu ispecenu tortu prelite hladnim sirupom.

Za sirup

1 solja od 250gr. secera
1 solja vode
100ml. ruma

Za glazuru
100 gr. gorke cokolade
100 ml. slatke pavlake

Za glazuru, ugrejte pavlaku pa pre nego sto prokljuca dodajte useckanu cokoladu. Prelijte preko torte i dekorisite po zelji.