kuglof sa mlečnom čokoladom



Odličan kuglof sa mlečnom čokoladom kojim sam se oprostila od divnog kolektiva Savremene gimnazije, sa kojim sam radila dve godine. Svideo im se, to je jedino važno.




Kuglof je pravljen po receptu iz knjige Cake Simple.
  • rastopljenog putera za podmazivanje modle
  • ¾ šolje (75 g) kakao praha, plus još koliko treba za posipanje modle
  • 115 g mlečne čokolade
  • ¾ šolje (180 ml) vrele vode
  • 1 šolja (200 g) belog šećera
  • 1 šolja (220 g) smeđeg šećera
  • 1¾ šolje (210 g) brašna
  • ¾ kašikice soli
  • 1 kašikice praška za pecivo
  • 2 kašikice sode bikarbone
  • ½ šolje (120 ml) punomasnog mleka
  • ½ šolje (120 ml) punomasnog jogurta
  • 2 jajeta
  • 1 kašikica ekstrakta vanile
  • ½ šolje (120 ml) boljnog ulja
 Za ganache krem od mlečne čokolade:
  • 115 g mlečne čokolade
  • ½ šolje (120 ml) slatke pavlake
  • prstohvat soli
Rernu podgrejati na 180°C. 
Kalup zapremine oko 3 l podmazati i posutu kakao prahom.

Izlomljenu mlečnu čokoladu staviti u manju zdelu i presuti vrelu vodu preko nje. Mešati dok se čokolada ne rastopi ravnomerno u vodi. ostaviti sa strane da se prohladi.

Beli šećer, smeđi šećer, brašno, kakao prah, so, prašak za pecivo i sodu bikarbonu dobro izmešati u većoj zdeli.

U zdelu stojećeg miksera ubaciti mleko, jogurt, jaja, ekstrakt vanile, ulje i mlečnu čokoladu razmućenu u vodi i mutiti dok se dobro ne sjedine.

Smanjiti brzinu miksera i postepeno u smesu dodavati suve sastojke, dok se ne umešaju dobro. Pojačati brzinu na kraju i mutiti još tri minuta.

Smesu presuti u pripremljen kalup i peći oko 45 minuta. Proveriti dugom čačkalicom je li kolač gotov i iznutra.

Po vađenju iz rerne, ostaviti ga petnaestak minuta u kalupu, pa ga prevrnuti na rešetku i pustiti ga da se potpuno ohladi.

Za ganache staviti čokoladu u malenu vatrostalnu zdelu, dodati slatku pavlaku i lagano grejati dok se masa ne sjedini. Ne dopustiti da proključa. posoliti i proešati dobro. Pustiti da se prohladi do sobne temperature, pa preliti preko ohlađenog kuglofa.







  • MELTED BUTTER FOR GREASING THE PAN
  • ¾ CUP (75 G) COCOA POWDER, PLUS MORE FOR DUSTING THE PAN
  • 4 OUNCES (115 G) GOOD-QUALITY MILK CHOCOLATE, CHOPPED
  • ¾ CUP (180 ML) BOILING WATER
  • 1 CUP (200 G) GRANULATED SUGAR
  • 1 CUP (220 G) PACKED DARK BROWN SUGAR
  • 1¾ CUPS (210 G) ALL-PURPOSE FLOUR
  • ¾ TEASPOON SALT
  • 1 TEASPOON BAKING POWDER
  • 2 TEASPOONS BAKING SODA
  • ½ CUP (120 ML) WHOLE MILK
  • ½ CUP (120 ML) PLAIN WHOLE-MILK YOGURT
  • 2 EGGS
  • 1 TEASPOON VANILLA EXTRACT
  • ½ CUP (120 ML) VEGETABLE OIL
  • MILK CHOCOLATE GANACHE

Preheat the oven to 350°F (180°C/gas 4). Brush the inside of a 10-cup (2.4-L) Bundt pan thoroughly with the melted butter and dust it lightly with cocoa powder. (Use a pastry brush to help distribute the cocoa powder and tap out any excess.)
Put the chopped milk chocolate in a small bowl and pour the boiling water over it. Whisk until the chocolate has thoroughly melted and the mixture is uniform. Let cool to room temperature.
Whisk the granulated sugar, brown sugar, flour, cocoa powder, salt, baking powder, and baking soda in a large bowl until thoroughly combined.
In the bowl of a stand mixer fitted with a whisk attachment, mix the milk, yogurt, eggs, vanilla, vegetable oil, and melted chocolate mixture on medium speed until thoroughly combined.
With the mixer on low, gradually add the dry ingredients to the wet ingredients, mixing until all the dry ingredients have been incorporated. Increase the speed to medium-low, and mix for another 3 minutes.
Pour the batter into the prepared pan, smooth the top, and bake for about 45 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15
minutes, then invert the cake onto the rack and let it cool completely. Drizzle the cake with the ganache and serve. The cake will keep in an airtight container at room temperature for up to 3 days(or, wrapped well in a layer of plastic and a layer of foil, in the freezer for up to 1 month).






MILK CHOCOLATE GANACHE

  • 4 ounces (115 g) good-quality milk chocolate, chopped
  • ½ cup (120 ml) heavy cream
  • Pinch of salt

Put the chopped chocolate in a small heatproof bowl. In a small nonreactive pan over medium-low heat, heat the cream to scalding (when little bubbles form around the edge of the cream but before it
begins to boil). Pour the hot cream over the chopped chocolate, cover, and let sit for about 3 minutes, or until the chocolate has melted. Add the salt and whisk until smooth and uniform. The ganache will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.









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