Milano Torte

Another chocolate delight!

Ingredients:
-Crust
200 g graham crumbs (or other plain biscuits)
125 g melted butter
-Mascarpone Cream
2 egg yolks
25 g sugar
80 g mascarpone
1 leaf gelatin (or 1 teas)
15 ml amaretto (optional)
125 ml whipping cream
-Dark Chocolate Mousse
300 g dark chocolate
150 ml whipping cream
-Milk Chocolate Mousse
300 g milk chocolate
150 ml whipping cream
-Chocolate Glaze
300 g dark chocolate, melted
150 ml whipping cream
Method:
Mascarpone Cream-
Mix yolks and sugar until pale and fluffy. Fold in mascarpone and mix until smooth. Soften gelatin in cold water and dissolve it in the amaretto (over a double boiler, or in microwave). Fold stiffly whipped cream into the mascarpone mixture. Fold in gelatin and amaretto. Chill until set.
Crust-
Mix graham crumbs and melted butter well and press into the bottom of a 22 cm cake tin that has been greased and lined on the sides and bottom with parchment paper. Bake at 180*C for 10 minutes and cool. (I chose not to bake, but to refrigerate until set)
Chocolate Mousse-
Melt the dark chocolate and milk chocolate in separate bowls over a double boiler (or in microwave). Remove from heat. Whisk in softly whipped cream until smooth and evenly blended.
Chocolate Glaze-
Bring whipping cream to a boil and add to chopped chocolate. Mix well.
Put it all together-
Scrape dark chocolate mousse into the cooled graham crust and then add the milk chocolate mousse on top. Level it off and put the mascarpone mousse into a piping bag with a 15 mm round tip. Stick the tip into the chocolate mousse and pipe the mascarpone cream in concentric circles. Smooth the top, refrigerate.
When torte is set, unmould and put on a cake board, and pour the glaze evenly over to cover the top and sides. Refrigerate until glaze has set and cut with a sharp hot knife.

Milano Torta

Potrebno:
Podloga-
200 gr mljevenog keksa
125 gr maslaca, otopljenog
Maskarpone krem-
2 zumanca
25 gr secera
80 gr maskarpone sira
1 list zelatina (ili 1 k)
15 ml Amareto likera (ili slicno - po zelji)\
125 ml krema za mucenje (35% masti)
Cokoladni mus-
300 gr tamne cokolade
150 ml krema
Mlijecno-cokoladni mus-
300 gr mljijecne cokolade 150 ml krema
Preljev-
300 gr cokolade tamne
150 ml krema
Nacin:
Podloga-
Sameljite keks, ulijte otopljeni maslac. Utisnite u 22 cm obruc i pecite na 180*C 10 minuta, ohladite. (Ja je nisam pekla, nego ostavila u frizideru da se stisne).
Maskarpone krem-
Umutite zumanca sa secerom, dodajte maskarpone, zelatin i ostale sastojke. Promijesajte dobro i ostavite u frizider da se stegne.
Coladni musovi-
Otopite cokolade (odvojeno), umutite krem u svaku cokoladu.
Preljev-
Zagrijte krem do vrenja, prelijte cokoladu i izmijesajte dok se ne otopi.
Slaganje-
Preko podloge ulijte tamni mus, zaravnite; zatim ulijte mlijecno-cokoladni mus.
U slasticarsku kesu stavite maskarpone krem. Utisnite vrh kese u cokoladi mus, pa istiskujte masu na vise mjesta. Mozete blago promijesati drskom kasicice po povrsini (ako zelite). Ostavite u frizider.
Kada se dobro stegne, prelijte sa cokoladnim preljevom.
Prije rezanja (toplim nozem) dobro rashladiti.