petek, 27. junij 2014

Carrot cake / Korenckova torta


Sometimes when I say “I’m OK”, 
I need someone to look me in the eyes, 
hug me tight and say “I know you are not”.
My grandmother died. A strange start for a post about a carrot cake. I know. But this is my life, and I often ask myself if I should share here things that occupies my thoughts the most  or just keep it light and fluffy. I personally prefer  blogs, where I can identify with the  person that’s writing these things and I can feel him/her through words. I feel better after reading something that’s close to my heart and I feel like I got something out of reading this post and in some cases, I see that I’m not the only one that’s going through something, this person is going through it too.  Moja babica je umrla. Čuden začetek za zapis o korenčkovi torti. Vem. Ampak to je moje življenje in velikokrat kolebam med tem, ali naj tukaj delim tisto, kar najbolj okupira moje misli ali naj zapisane misli ostanejo lahkotne in vezane samo na recept. Meni osebno dajo največ blogi, s katerimi se lahko poistovetim, v katerih začutim osebo in potem mi je lažje pri srcu, ker se lahko prepoznam v zapisanem. Takrat imam občutek, da sem nekaj odnesla od prebranega. Da sem vsaj to začutila, da nisem edina, ki se ji to dogaja. 
My life is not Pinterest perfect and I don’t want to send this type of message into the world. What good would that do? All popular social media websites are encouraging just that: false perfection. How does it affect people? Mostly negative. All of these fragments, which are posted on social media, are not even a half of the real life. Moje življenje ni Pinterest popolno in nočem v svet pošiljati sporočila, da je popolno. Čemu bi to koristilo? Vsa socialna omrežja, ki so se v družbi prijela, spodbujajo ravno to: lažno popolnost. Kako to vpliva na ljudi? Predvsem negativno. Vsi ti drobci, ki so objavljeni na socialnih omrežjih, ne predstavljajo niti polovice realnega življenja. 
Death .. that’s a tough thing for me to handle. I know that each of you have the same problem with it, but I think I have almost exaggerated fear of it. Therefore this last week was hard for me. Especially because it happened after my dad was in a hospital for two months. I was there almost every day and I couldn’t think of other things. The whole situation was difficult and I was scared. Smrt .. s težavo jo doživljam. Vem, da jo vsak ampak mislim, da imam skoraj pretiran strah pred njo. Zato mi je bilo težko zadnji teden. Še posebno zato, ker se je to zgodilo po temu, ko je bil moj oči dva meseca v bolnišnici. Skoraj vsak dan sem bila tam in praktično nisem mogla misliti na druge stvari. Celotna situacija je bila težka in bilo me je strah.
Illness, death ... I don’t know who wouldn’t be totally emotionally exhausted after something like that. It's hard to explain to people what you feel in such times. Yes, we all have experience with these ugly, sad events but at the moment this is happening to you, not them. When you mention someone what happened, it’s almost impossible to tell it in a way that this type of news deserves it. You tell it in a rush, people tell you some classic phrases and you stay with that pain alone, because it’s happening to you…. not them.  Bolezen, smrt…ne vem kaj te bo čisto psihično izčrpalo, če ne to. Težko je ljudem razložiti, kaj občutiš v takih obdobjih. Ja, vsi imamo izkušnje s temi grdimi, žalostnimi dogodki ampak v tistem trenutku se to dogaja tebi, ne njim. Ko komu omeniš kaj se je zgodilo, se to skorajda ne more povedati na način, ki si ga zasluži taka novica. Na hitro poveš, ljudje povedo nekaj klasičnih fraz, ti pa ostaneš s to bolečino sam, ker se dogaja tebi….ne njim.
Death makes me unstable. Somebody please turn off the sprinklers. I've always been emotional and there are some things that can instantly bring me to tears. Maybe one day I'll be stronger, but today I know that I'm not. I need time to cry it all out...and then….then it will be easier.  Smrt me dela labilno. Nekdo naj ugasne škropilce. Od vedno sem bila čustvena in so stvari, ki me v trenutku pripeljejo do solz. Morda bom nekoč bolj trdna, danes vem, da nisem. Potrebujem čas, da izjokam stvari, razčistim vse skupaj in potem …potem bo lažje. 
Although she was 94 years old and really no one should be surprised that she passed away, it is still death. This is not something you can handle with ease. What bothers me is the way people deal with such death. They devote more attention to things that have no value, but such things get swept under the carpet. Čeprav je bila stara 94 let in resnično nihče ne bi smel biti presenečen nad tem, da je ugasnila, je to vseeno smrt. Vseeno to ni nekaj takega, s čimer bi lahko človek opravil z lahkoto. Moti me način, kako ljudje obravnavajo tako smrt. Več pozornosti namenimo stvarem, ki nimajo nobene vrednosti, take stvari pa pometemo pod preprogo.
I wish I could happily write about how good was this carrot cake, instead of writing about death. But then I wouldn’t be honest. You couldn’t feel me in these words. Every day, I opened a blank Word document. Every day, I wanted to publish a new post. But I couldn’t. I didn’t know what to write about. How do I ignore the feelings I’m currently marinating in? The more time that passes from your last post, the harder it is to return. Suddenly you find it strange that  you are writing a blog. Every time I read some tips on how to write, the first tip is always the same: write as often as possible. I believe in this tip, because I know that the less you write, the harder it is. Like the late Maya Angelou said: “You can't use up creativity. The more you use, the more you have.” Želim si, da bi lahko veselo pisala o temu, kako dobra je bila ta korenčkova torta, namesto, da pišem o smrti. Samo potem ne bi bila iskrena. Mene ne bi bilo čutiti v teh besedah. Vsak dan sem imela odprt nepopisan Wordov dokument. Vsak dan, sem si želela, da bi objavila nov zapis. Pa nisem mogla. Nisem vedela, o čem naj pišem. Kako naj ignoriram čustva, v katerih se trenutno mariniram? Več časa kot mine od zadnje objave, težje se je vrniti. Kar naenkrat se ti zdi čudno, da sploh pišeš svoj blog. Vsakič, ko berem kakšne nasvete o tem, kako pisati, je vedno prvi nasvet: Čim več piši. Verjamem v ta nasvet, ker vem, da manj kot pišeš, težje je. Tako kot je pokojna Maya Angelou rekla: ‘’Ustvarjalnosti ne moreš porabiti. Bolj kot jo uporabljaš, več je imaš.’’
Carrot cake is somehow connected with everything that I wrote. I took it to the hospital, to my dad. Cake with carrots probably doesn’t sound good to anyone. It’s quite popular among Americans and I once watched some show, in which the host ate carrot cake and she could not stop eating it because it was so delicious. I was wondering what's the trick. Gasper was appalled and said he won’t eat a cake with carrots in it and I got the same confused look from my dad. I can’t compare this cake with any other carrot cake, because it’s the only one I've ever eaten in my life but it seems to me that I managed to find the best recipe. Everyone loved it, even men. It doesn’t taste like carrots. What has surprised me is the absolute tenderness of this cake, juiciness, the effect of nutmeg and the sweetness ....  Korenčkova torta je nekako povezana z vsem tem, kar sem napisala. Očiju sem jo nesla v bolnišnico. Torta s korenjem verjetno nikomur ne zveni dobro. Med Američani je kar popularna in enkrat sem gledala oddajo, v kateri je voditeljica jedla korenčkovo torto in se sploh ni mogla ustaviti, ker ji je bila tako dobra. Zanimalo me je v čemu je trik. Gašper se je zgražal, da ne bo jedel torte s korenjem in podobno začudenje sem doživela tudi pri očiju. Te torte ne morem primerjati s kakšno drugo korenčkovo torto, ker je ta edina, ki sem jo jedla v življenju ampak zdi se mi, da mi je uspelo najti najboljši recept. Vsem je bila všeč, celo moškim. Okus sploh ne vleče na korenje. Tisto kar je mene presenetilo je absolutna nežnost cele torte, mehkoba, sočnost, učinek muškatnega oreščka in sladkoba….
I could be at peace ... on the balcony ... surrounded by greenery ... with a piece of carrot cake on a floral plate, with a cup of black vanilla tea ... like a ..... grandmother.

With love, Neja
Čisto pomirjena bi bila…na balkonu…obdana z zelenjem…s koščkom korenčkove torte na cvetličnem krožniku, s skodelico črnega-vanilijevega čaja… kot kakšna…..babica.

Z ljubeznijo, Neja

Recipe from: Gimme some oven

The Recipe

Ingredients

Carrot Cake 

1 1/2 cups + 2 Tbsp. vegetable or canola oil
1 cup granulated sugar
1 cup brown sugar
6 eggs
1 Tbsp. vanilla extract
3 1/4 cups flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1/2 tsp. ground nutmeg
pinch of ground cloves
1 lb. finely-grated fresh carrots

Cream Cheese Frosting

3 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 Tbsp. vanilla extract
1/2 tsp. salt
6 cups powdered sugar (or more if needed to thicken)

The process

The Carrot Cake 

Preheat oven to 350 degrees F. Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans.

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, scraping down the pan at least once to be sure that everything is well mixed. Then fold in the grated carrots by hand, and stir until combined.

Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let them cool on a wire rack until the cakes reach room temperature.

Pop them in the fridge for 10-15 minutes to cool off slightly. Then remove them and use a large knife or a cake leveler to level off the domed tops of the cakes so that they are level and even.

Layer the cakes with the cream cheese frosting, and then frost the outside of the cake as you desire. Serve that day or store, covered, for up to 3-4 days.

The Cream Cheese Frosting

Using an electric mixer, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining. Add in vanilla extract and salt, and continue mixing until combined. Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
If frosting is too thick, you can add in a teaspoon or two of water. If it is too thin, you can add in more powdered sugar.
Sestavine

Biskvit

335g + 2 žlici. rastlinskega olja
200g kristalnega sladkorja
200g rjavega sladkorja
6 jajc
1 žlica. ekstrakta vanilije
406g bele moke
1 žlica mletega cimeta
2 žlički sode bikarbone
2 žlički soli
1 žlička pecilnega praška
1/2 žličke mletega muškatnega oreščka
ščepec mletih klinčkov
500g fino naribanega svežega korenja

Glazura 

600g kremnega sira (Philadelphia)
227g nesoljenega masla, sobne temperature
1 žlica ekstrakta vanilije
1/2 žličke soli
750g sladkorja v prahu

Postopek 

Biskvit

Pečico segrejte na 180°C. Uporabite 3 pekače za torto (jaz sem imela samo enega, tako da sem vsak sloj spekla posebej v istem pekaču). Z maslom namastite pekače in posujte z moko.

Z električnim mešalnikom spenite olje, bel in rjav sladkor. Dodajte jajca, eno po eno, nato dodajte vanilijin ekstrakt.

V drugi skledi združite preostale suhe sestavine (moko, cimet, sodo bikarbono, sol, pecilni prašek, muškatni orešček in klinčke). Dodajte mešanico suhih sestavin v mokre sestavine  in z električnim mešalnikom zmešajte do gladkega. Nato z lopatico ali žlico vmešajte naribano korenje.

Maso enakomerno razdelite na tri dele in jih vlijte v pekač. Potem pečemo 25-30 minut ali dokler zapičen zobotrebec ne pride ven čist. Pustite, da se biskvit ohladi do sobne temperature.

Lahko jih postavite v hladilnik za 10-15 minut. Z nožem za rezanje biskvita odrežite neenakomeren vrh, izravnajte ga.

Glazuro namažite med sloje in nato z njim namažite še vso zunanjost torte. Postrezite svežo ali hranite v hladilniku 3-4 dni.

Glazura 

Z električnim mešalnikom do kremnega zmešajte kremni sir in maslo, na najvišji hitrosti, da se znebite vseh grudic. Dodajte ekstrakt vanilije in sol ter še naprej mešajte kakšno minuto. Mešalnik znižajte na najnižjo hitrost in postopoma dodajajte sladkor v prahu. Povečajte hitrost in vse skupaj do kremnega zmešajte. Če je glazura pregosta ji lahko dodate žlico ali dve vode, če je preredka ji dodajte sladkor v prahu.

sreda, 11. junij 2014

Rhubarb bread / Rabarbarin kruh

‘’Never rub another man's rhubarb!’’
A quote from the first Batman movie in 1989
I love quotes and this one made me laugh =)! Such an innocent vegetable related to this crazy quote! It means something like: never try to hit on a woman who is taken. Well there you have it, a rhubarb’s lesson. Rada imam citate in zgornji me je prav nasmejal =)! Tako nedolžna zelenjava pa tak citat! Pomeni pa nekaj takega kot: nikoli ne osvajaj punce drugega moškega. No pa imate, rabarbarino lekcijo.
Probably not everyone is familiar with rhubarb, for me it will always remain a part of my childhood memories. Permanent presence in the garden, large, like a little bush. Sour, sour, SOUR. Pulled out form the ground by the way, while I stood barefoot in the grass. Washed in the garden with water hose. A cup of white granulated sugar in my hands too. I ate it like this. Sunken in sugar. After every bite I dipped rhubarb in sugar again, so the whole thing was covered with pretty white sugar, that shined like crystals. One day I just overdid it and eat too much of it, so acid from rhubarb burned my taste buds. Little silly girl, walking around without being able to taste anything for a week. Verjamem, da vsi ne poznate rabarbare, pri meni bo vedno ostala del otroških spominov. Stalno prisotna na koncu vrta, velika, kot kakšen grmiček. Kisla, kisla, KISLA. Utrgana mimogrede, medtem, ko sem bosa stala v travi. Oprana z vodo, napeljano na vrt. V rokah skodelica belega kristalnega sladkorja. Tako sem jo jedla. Potunkano v sladkor. Po vsakem ugrizu sem rabarbarino steblo ponovno porinila v sladkor, da je bila cela bela, cela kristalna. Nek dan sem prav pretiravala in je preveč pojedla, toliko, da mi je njena kislina čisto požgala okušalne brbončice. Trapa mala, brez okusa sem en teden okrog skakala. 
It has always been part of our garden, looking like some type of weeds. Mom usually used it for rhubarb compote. I never particularly thought about this, what can be prepared from it. Since I create and breathe this blog, I am more wary of the fruit that each season brings. Since I have this blog, I look forward to every season, because the nature in all seasons is so special, that there is always something new to ripe, something we haven’t tasted for a year .. since last Spring, Summer ..... Vedno je bila del našega vrta, preprosto obstajala je, kot kašen plevel. Mami jo je po navadi uporabila za rabarbarin kompot. Nikoli nisem posebno razmišljala o temu, kaj vse se da pripraviti iz nje. Odkar gojim, ustvarjam in diham ta blog, sem bolj pozorna na plodove, ki jih vsak letni čas prinese. Odkar imam ta blog, se veselim vsakega letnega časa, ker je narava v vsakem letnem času tako posebna, da je vedno kaj novega zrelo, nekaj, kar nismo okusili že eno leto..od zadnje pomladi, poletja…..
Late as always, I’m posting rhubarb recipe that made me melt. Rhubarb grows in the Spring, when we are almost touching the Summer already. It becomes even toxic at the end of June, because the level of oxalic acid in it dangerously increases. It is true that we never particularly cared for our rhubarb, but it still grew every year. THIS year, the bugs destroyed it. Just when I decide, for the first time in my life, to bake something with rhubarb in it, the bugs eat it! I was convinced that you can’t buy it in grocery stores, because it's like a weed anyway. Well, I bought these in the store (no, really?) and I baked such a wonderful bread. I would love to bake it again. Pozna, kot vedno, objavljam rabarbarin recept, ki me je pogrel. Rabarbara zraste spomladi, ko se skoraj že dotikamo poletja. Konec junija postane celo strupena, ker se nivo oksalne kisline v njej nevarno poviša. Res je, da je nikoli nismo prav posebno negovali, a vseeno je vsako leto pognala. LETOS so jo žužki uničili. Ravno, ko se jaz odločim, da bom prvič v življenju nekaj rabarbarinega spekla, je ni! Bila sem prepričana, da se je v trgovini ne da dobiti, ker je to itak kot nekakšen plevel. No, tole sem kupila v trgovini (ne, a res?) in par tednov nazaj spekla tako dober kruh, da bi ga z veseljem še enkrat. 
The more I click on rhubarb recipes, the more I feel the baking pan pinching me. I want to try everything I see! It’s a little bit late, but maybe you can still find rhubarb somewhere. This vegetable, which is used as a fruit, is ideal for pies (especially with strawberries), jams, compotes, ice tea, cocktails, cakes, breads, puddings, sweet sauces .... Bolj kot klikam med rabarbarinimi recepti, bolj me pekač žuli. Vse bi preizkusila! Sicer je že pozno, ampak morda se jo vseeno še da dobiti. Ta zelenjava, ki jo uporabljamo kot sadje, je idealna za pite (še posebno skupaj z jagodami), marmelade, kompote, ledene čaje, koktajle, kolače, kruh, torte, pudinge, sladke omake….
This bread was so good that I ate it without spreading anything on it. It was of course even more tasty if I did add something on it. I had no idea that rhubarb can also be used in bread, but I'm glad I baked this bread. Ta kruh je bil tako dober, da sem ga jedla brez, da bi karkoli namazala nanj. Če pa sem karkoli namazala, je bil pa seveda še toliko boljši. Nisem si predstavljala, da lahko rabarbaro uporabim tudi v kruhu, sem pa vesela, da sem jo. 
Photographing bread took me to the garden, to those times when rhubarb was just weeds... When we built tents with garden sticks with friends from our street... when we spend all day in the woods .... and rode bicycles ... and searching stories in everyday things .. when we were close ... when friendships were simply different, more primal ... ah, I feel something wet in my eyes ....

With love, Neja
Fotografiranje kruha me je odpeljalo na vrt, v tiste čase, ko je bila rabarbara le plevel. ..ko smo s prijatelji iz ulice postavljali šotore iz vrtnih palic …ko smo cele dneve preživeli v gozdu…. Poganjali kolesa… iskali zgodbe v vsakdanjih stvareh..  si bili blizu… ko je bilo prijateljstvo preprosto drugačno, bolj prvinsko…ah, nekaj mokrega čutim v očeh….

Z ljubeznijo, Neja

Še 6 ur do konca giveaway-a

a Rafflecopter giveaway

Recipe adapted from: Naturally Ella

The Recipe

Ingredients (for 35cm baking loaf pan)

200g oatmeal
260g whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons cinnamon
100g chopped walnuts
600g rhubarb
140g +2 tablespoons agave syrup
110g melted coconut butter
2 eggs
oatmeal and walnuts to top

The process
1. Peel and cut rhubarb in 1cm pieces. In a medium sauce pot, combine 1 cup rhubarb and 2 tablespoons of agave syrup. Cook over medium-low heat until rhubarb is broke down, 10-15 minutes. Make rhubarb puree.
2. Preheat oven to 350˚and put a baking paper into loaf pan.
3. In a food processor, pulse oats until almost flour. Pour into a large bowl and add wheat flour, spices, baking soda, and walnuts.
4. In a separate bowl, whisk together rhubarb puree, agave syrup, melted coconut butter and two eggs. Combine puree mixture, dry ingredients, and the remaining raw rhubarb. Stir until just combined (don’t over stir!)
5. Pour into prepared pan and sprinkle with oats and nuts. Bake for 50-60 minutes. 
Sestavine (za 35cm pekač)

200g ovsenih kosmičev
260g polnozrnate moke
2 žlički sode bikarbone
3 žličke cimeta
100g sesekljanih orehov
600g rabarbare
140g+2 žlici agavinega sirupa
110g topljenega kokosovega masla
2 jajci
ovseni kosmiči in orehi za povrhu

Postopek

1. Rabarbaro olupite in narežite na 1cm velike koščke. V srednje veliki posodi/ponvi zmešajte polovico narezane rabarbare in 2 žlici agavinega sirupa. Na srednjem ognju kuhajte rabarbaro 10-15 minut. Naredite pire iz kuhane rabarbare.
2. Pečico segrejte na 180˚C in položite peki papir v pekač.
3. V multipraktiku zmeljite ovsene kosmiče, da dobite ovseno moko. V posodi zmešajte ovseno moko, polnozrnato moko, začimbe, sodo bikarbono in orehe
4. V ločeni posodi zmešajte skupaj rabarbarin pire, agavin sirup, kokosovo maslo (stopljeno) in 2 jajci. Skupaj združite mešanico s suhimi sestavinami in mešanico s pirejem, vmešajte preostale koščke surove rabarbare (ne mešajte preveč).
5. Maso vlijte v pripravljen pekač, po vrhu posujte z ovsenimi kosmiči in orehi. Pecite 50-60 minut. 

sreda, 04. junij 2014

Chocolate cupcakes / Cokoladne mini tortice

I admit it, today I have a chocolate hangover. Lately, I am much more active and honestly .. I wasn’t  really planning on baking something sweet. But time arrived for me to organize a new giveaway (only for Slovenian readers, sorry). For one day I stopped my sugar break with these devilish chocolate cupcakes that are so innocently posing for my camera.  Priznam, danes imam čokoladnega mačka. Zadnje čase sem veliko bolj aktivna in iskreno..nisem ravno planirala peke česa sladkega. Potem pa je tako naneslo, da je prišel čas za nov giveaway. Za en dan sem prekinila sladkorno pavzo s temi vražjimi čokoladnimi mini torticami, ki so tako nedolžno pozirale mojemu fotoaparatu. 
I left out the coffee-Gasper doesn’t like desserts with coffee and Chambord liqueur-too expensive drops for me, from the original recipe, but nevertheless these cupcakes turned out really tasty. Perhaps the only regret I have is using bitter chocolate for frosting, because I'm not really a fan (I'm still loyal to milky, sweet chocolate!). Ample serving of chocolate on top made me crave something that is opposite, and so I used a fork to scoop some of the cupcake and vanilla ice cream at the same time. Perfection.

With love, Neja
Iz originalnega recepta sem črtala kavo-Gašper ne mara v sladicah in Chambord liker-predraga kapljica pa so kljub temu dobro izpadle. Morda si edino želim, da ne bi uporabila grenke čokolade za frosting, ker nisem ravno fen (še vedno sem zvesta mlečni!). Obilna porcija čokolade na vrhu je potrebovala protiutež in tako sem kar z vilico zarila v ta roza, s pikicami posut papirnat modelček in zraven zajela vanilin sladoled. Perfekcija.

Z ljubeznijo, Neja

Tako sem vesela, da lahko najavim nov giveaway! 
Trije srečneži bodo prejeli te lepe posodice za peko mafinov/cupcakes, ki jih podarja
Trgovina popolna dekoracija. 
Veliko sreče!


a Rafflecopter giveaway


Recipe adapted from: My baking addiction

The Recipe

Ingredients:

For the cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract

For the frosting
18 ounces good quality semi sweet or bittersweet chocolate; chopped
1 ½ cups heavy cream

The process

For the cupcakes
1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

For the frosting
1. Place chocolate in a large heat safe bowl. Set aside.

2. In a medium saucepan, heat heavy cream over medium heat until it just begins to boil. DO NOT walk away from the stove. The cream could boil over and you will be with a big mess to clean up.

3. Immediately pour hot cream over chocolate and let it sit for five minutes.

4. Begin stirring the cream with a wooden spoon or whisk starting in the center of the bowl and working your way outward. As you stir, you will see the cream and chocolate come together.

5. Allow ganache to cool completely and set up before piping (about two hours). You can also place the bowl into the refrigerator for about an hour, just be careful to keep checking on it so it doesn’t get too firm.

6. Pipe ganache onto cupcakes.
Sestavine:

Za tortice
219g večnamenske moke
400g sladkorja
118g kakava v prahu
2 žlički sode bikarbone
1 žlička pecilnega praška
1 žlička soli
490g pinjenca, pretresenega
112g rastlinskega olja
2 veliki jajci, sobne temperature
2 žlički vanilijevega ekstrakta

Za glazuro

510g čokolade, sesekljane
360g sladke smetane

Postopek

Za tortice
1. Pečico segrejte na 180°C. V pekač za peko mafinov položite papirčke za mafine

2. V posodo presejte moko, sladkor, kakav, sodo bikarbono. Vse skupaj dobro premešamo. V drugi skledi zmešajte pinjenec, olje, jajca in vanilijo. Suhim sestavinam počasi dodajamo mokre in mešamo z električnim mešalnikom.

3. Papirčke do 2/3 napolnimo z maso in pečemo 18 do 22 minut, pustimo, da se ohladijo.

Za glazuro
1. Čokolado sesekljajte in prestavite v posodo.

2. Na srednje močnem ognju segrejte sladko smetano, stalno mešajte in odstavite tik preden hoče zavreti.

3. Vročo smetano takoj prelijte čez čokolado.

4. Počasi mešajte, toliko časa, da se cela čokolada stopi.

5. Ganaš pustite zunaj 2 uri, da se strdi ali postavite v hladilnik za eno uro, vendar stalno preverjajte, da se ne bo preveč strdilo.

6. Tortice okrasite z ganašem.