{"id":31050,"date":"2025-05-12T08:00:27","date_gmt":"2025-05-12T05:00:27","guid":{"rendered":"https:\/\/dietsabc.com\/?post_type=cp_recipe&p=31050"},"modified":"2025-05-10T18:00:17","modified_gmt":"2025-05-10T15:00:17","slug":"torte-plumju-sokolades","status":"publish","type":"cp_recipe","link":"https:\/\/dietsabc.com\/en\/recipes\/torte-plumju-sokolades\/","title":{"rendered":"Plum-chocolate cake"},"content":{"rendered":"

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\u013boti garda torte – iesaku!<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
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Ingredients For the sponge cakes (diameter 18 cm)<\/div>\n
6<\/span> <\/span> Eggs<\/span><\/div>\n
375<\/span> g<\/span> Zucchini<\/span><\/div>\n
60<\/span> g<\/span> Coconut flour<\/span><\/div>\n
60<\/span> g<\/span> Cocoa<\/span><\/div>\n
60<\/span> g<\/span> Erythritol<\/span><\/div>\n
15<\/span> g<\/span> Malted linseed<\/span><\/div>\n
12<\/span> g<\/span> Baking powder<\/span><\/div>\n
2<\/span> g<\/span> Xanthan gum<\/span><\/div>\n
One of the intense\/drip sweeteners<\/span><\/div>\n
Salt, citric acid<\/span><\/div>\n
Ingredients for Plum Jam<\/div>\n
400<\/span> g<\/span> Plums<\/span><\/div>\n
80<\/span> g<\/span> Water<\/span><\/div>\n
20<\/span> g<\/span> Corn starch<\/span><\/div>\n
Ingredients for Cream<\/div>\n
650<\/span> g<\/span> Culinary curd \"Baltais\"<\/span><\/div>\n
150<\/span> g<\/span> Sweet cream 33%<\/span><\/div>\n
16<\/span> g<\/span> Vanilla sugar<\/span><\/div>\n
Sweetener<\/span><\/div>\n
Ingredients for Chocolate Glaze<\/div>\n
60<\/span> g<\/span> Dark chocolate without sugar<\/span><\/div>\n
70<\/span> g<\/span> Milk 2%<\/span><\/div>\n<\/div>\n

Preparation instructions<\/h3>\n
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Bake the sponge cakes (divide the ingredients into 3 parts and bake each separately) <\/div>\n
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Place the dry ingredients: coconut flour, cocoa, linseed, xanthan gum, and baking powder in a bowl and mix well.<\/p>\n<\/div>\n<\/div>\n

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Place the 4 egg yolks and the zucchini in a blender and blend until smooth.<\/p>\n<\/div>\n<\/div>\n

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Add a pinch of citric acid and erythritol to the egg whites and whisk to a thick froth.<\/p>\n<\/div>\n<\/div>\n

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Add the zucchini-egg yolk mixture to the egg whites and stir gently, to one side, without lifting the spoon.<\/p>\n<\/div>\n<\/div>\n

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Stir in the mixed dry ingredients in two additions. Stir slowly\/carefully, trying not to \"settle\" the egg whites too much.<\/p>\n<\/div>\n<\/div>\n

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Pour the batter into the tin and bake in a preheated oven at 170-175 \u00b0C for ~40-45 minutes. Cool the baked sponge cakes.<\/p>\n<\/div>\n<\/div>\n

Preparation of plum jam<\/div>\n
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Remove the pits from the plums, cut them into small pieces and add 30 g of water and sweetener. Boil until pureed. Blend with a blender.<\/p>\n<\/div>\n<\/div>\n

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Add 50 g of water to the cornstarch, stir and add to the plums. Bring to the boil, stirring.<\/p>\n<\/div>\n<\/div>\n

Preparation of the cream<\/div>\n
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Add sweetener, vanilla sugar, and sweet cream to the culinary curd and beat.<\/p>\n<\/div>\n<\/div>\n

Assemble the cake<\/div>\n
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Place the first biscuit on the base, and place a metal pastry ring lined inside with an acetate sheet around it.<\/p>\n<\/div>\n<\/div>\n

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Spread 1\/2 of the plum jam in the middle of the sponge cake and ~220 g of cream around it.<\/p>\n<\/div>\n<\/div>\n

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Place the other sponge cake on top, press down, put the remaining plum jam in the middle and ~220 cream around.<\/p>\n<\/div>\n<\/div>\n

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Place a third sponge cake on top and cover with ~220 g of cream. Place the remaining cream in the fridge (for the sides of the cake).<\/p>\n<\/div>\n<\/div>\n

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Cover the tin with cling film and leave in the fridge overnight.<\/p>\n<\/div>\n<\/div>\n

In the morning<\/div>\n
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Spread the remaining cream over the sides and top of the cake. Place back in the fridge.<\/p>\n<\/div>\n<\/div>\n

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Heat the milk, add the chopped chocolate and stir until the mixture is glossy and smooth.<\/p>\n<\/div>\n<\/div>\n

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Cool to ~28 \u00b0C and spread on the cake, removed from the fridge just before icing (the cake must be cold!).<\/p>\n<\/div>\n<\/div>\n

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Decorate with berries.<\/p>\n

\"Plum-chocolate<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":25,"featured_media":31051,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[68],"class_list":["post-31050","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-tortes"],"_links":{"self":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/31050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/comments?post=31050"}],"version-history":[{"count":0,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/31050\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media\/31051"}],"wp:attachment":[{"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/media?parent=31050"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietsabc.com\/en\/wp-json\/wp\/v2\/recipe_category?post=31050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}