Tort de bezea cu ciocolată
Exagerat, excesiv, indecent… Pentru toate acestea, ai mei din casă îl adoră.
Bezea şi cioco, cioco-bezea, un desert care, consumat în doze mici, îţi induce fericire şi, cu mult noroc, nimic altceva (burtă, “colăcei”, etc).
Albuşurile se bat spumă, se adaugă zahărul treptat, până când toate cristalele se topesc, apoi zeama de lămâie.
Amestecul se întinde sub formă de foaie groasă pe hărtie de copt şi se dă la cuptor la 120 grade Celsius, cam două ore şi jumătate. Separat, din aceeaşi compoziţie, se fac 10-12 bezele mici, care se coc odată cu foaia principală.
După ce bezeaua e gata şi s-a răcit, se acoperă cu un strat nesimţit de cremă de ciocolată extrem de uşor de făcut din smântână adusă la punctul de fierbere şi răsturnată peste ciocolată ruptă în bucăţi, lăsata 3 minute să se odihnească, apoi bine amestecată.
Decorul se aşterne după imaginaţia şi priceperea fiecăruia.
Ingrediente şi cantităţi:
Pentru bezea:
– 4 albuşuri;
– 200 g zahăr;
– 1 linguriţă zeamă de lămâie;
– seminţele de la o jumătate de păstaie de vanilie.
Pentru crema de ciocolată:
– 200 ml smântână pentru frişcă 32% grăsime;
– 200 g ciocolată cât mai neagră.
Ornamentele din imagine au fost relizate din bezele şi rondele de portocală şi de lime confiate în sirop de zahăr.
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