AMERIČKA NEDELJA ČO- KOLADE OBELEŽAVA SE SVA- KE GODINE tokom trece nedelje marta, što u 2024. pada od 17. do 23. To je samo po sebi dovoljan ra- zlog da navalite na ovu poslasticu, a zašto to ne biste učinili uživaju- ći uz neki klasik sa Odri Hepbern, pa uparili „Praznik u Rimu“ reci- mo, sa jednim od glumičinih omi- ljenih deserta? Odrin sin Luka Doti objavio je knjigu recepata svoje majke pod nazivom „Odri kod kuce: Secanja na kuhinju moje majke“ koji su odraz pojedinih trenutaka nje- nog života. Doti piše da je glumi- ca volela čokoladu i da ju je jela svaki dan kao mali podizač ras- položenja. U posebnim prilikama i na rođendanima pravila je svoj prepoznatljivi desert: čokoladnu tortu bez brašna posutu šecerom u prahu koju je servirala sa doma- cim šlagom i sladoledom od vanile. Potrebno vam je samo šest sa- stojaka za ovu tortu: 250 g izlo- mljene tamne čokolade, ¼ šolje punomasnog mleka, 1/2 šolje ne- slanog putera, 1 šolja šecera, še- cer u prahu za posipanje i 8 jaja. Počnite tako što cete zagrejati rer- nu na 200 °C. Otopite čokoladu i mleko, pa dodajte puter i mešaj- te dok ne postane glatko. Isklju- čite vatru i umutite žumanca. U posebnoj posudi postepeno do- dajte šecer u belanca i umutite u čvrst sneg. Umucena belanca než- no umešajte u mešavinu čokolade i žumanaca. Testo sipajte u pripre- mljeni podmazan pleh. Pecite 30 minuta i isključite rernu. Otvori- te vrata rerne i ostavite tortu unu- tra oko 10 minuta. Pospite šece- rom u prahu i poslužite sa šlagom i sladoledom od vanile.
AMERICAN CHOCOLATE WEEK IS CELEBRATED AN- NUALLY over the course of the third week of March. It will be celebrated this year from 17 th to 23 rd . And that’s reason enough to indulge this, not to mention how nice it would be to watch a classic Audrey Hepburn movie and pair Roman Holiday let’s say, with one of the actress's favourite desserts? Hepburn's son, Luca Dotti, published a book of his moth- er's recipes entitled Audrey at Home: Memories of My Mother's Kitchen. The book contains many recipes that not only reflect mo- ments in Hepburn’s life, as Dot- ti writes that the actress loved chocolate and would have some every day as a little pick-me-up. On special occasions and birth- days, she would serve her signa- ture dessert: a flourless chocolate cake sprinkled with icing sugar that she served with homemade
whipped cream and vanilla ice cream. You only need six ingredients for this cake: 250 g of unsweet- ened dark chocolate, a ¼ cup of whole milk, ½ a cup of unsalted butter, 1 cup of sugar, icing sugar for dusting and eight eggs. Start by preheating your oven to 200°C. Melt the chocolate and milk, then add the butter and stir un- til smooth. Remove from the heat and whisk in the yolks of the eight eggs. In a separate bowl, gradual- ly add the sugar to the egg whites and whip to form stiff peaks. Gen- tly fold the whipped egg whites into the chocolate-egg yolk mix- ture. Pour the cake batter into a pre-greased pan. Bake for 30 min- utes before turning off the ov- en, opening the door and leav- ing the cake inside for about 10 minutes. Sprinkle with icing sug- ar and serve with whipped cream and vanilla ice cream.
Glumica je mnogo volela čokoladu i jela je ovaj slatkiš svaki dan, a u posebnim prilikama pravila svoj čuveni desert The actress loved chocolate a lot and ate it every day, but on special occasions she made her famous dessert
In brief » Ukratko | 59
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