{"id":115088,"date":"2017-12-04T15:04:36","date_gmt":"2017-12-04T13:04:36","guid":{"rendered":"https:\/\/www.homecookingadventure.com\/?p=115088"},"modified":"2025-05-30T15:41:01","modified_gmt":"2025-05-30T12:41:01","slug":"tort-opera","status":"publish","type":"post","link":"https:\/\/www.homecookingadventure.com\/ro\/tort-opera\/","title":{"rendered":"Tort Opera"},"content":{"rendered":"

Acest tort Opera<\/strong> este un desert fran\u021buzesc sofisticat, cu un echilibru perfect \u00eentre elegan\u021b\u0103 \u0219i gustul intens. Fiecare felie spune o poveste \u00een straturi: blat Joconde cu migdale, u\u0219or \u00eensiropat cu cafea aromat\u0103, crem\u0103 de unt delicat\u0103 cu cafea \u0219i un strat generos de ganache fin de ciocolat\u0103 neagr\u0103. Totul este acoperit cu o glazur\u0103 lucioas\u0103 de ciocolat\u0103, care \u00eei ofer\u0103 un aspect impecabil \u0219i o not\u0103 de rafinament.<\/p>\n

Aromele de cafea \u0219i ciocolat\u0103 se completeaz\u0103 armonios, iar textura contrastant\u0103 dintre crema m\u0103t\u0103soas\u0103, blatul u\u0219or umed \u0219i ganache-ul dens transform\u0103 fiecare \u00eembuc\u0103tur\u0103 \u00eentr-o experien\u021b\u0103 decadent\u0103. \u00cen versiunea tradi\u021bional\u0103, tortul este decorat cu numele \u201cOpera\u201d scris elegant deasupra \u0219i adesea \u00eempodobit cu foi\u021b\u0103 de aur, pentru un plus de lux.<\/p>\n

Este un tort care cere timp \u0219i aten\u021bie, dar rezultatul merit\u0103 fiecare etap\u0103. Perfect pentru ocazii speciale sau pentru momente c\u00e2nd vrei s\u0103 impresionezi prin gust \u0219i prezentare.<\/p>\n

Cum s\u0103 faci tortul Opera<\/h2>\n

Aceast\u0103 re\u021bet\u0103 ia timp, f\u0103r\u0103 \u00eendoial\u0103, dar fiecare pas este destul de u\u0219or de preg\u0103tit \u0219i munca poate fi \u00eemp\u0103r\u021bit\u0103 u\u0219or pe parcursul a 2 zile. Rezultatul final este satisf\u0103c\u0103tor. Nu te l\u0103sa intimidat de volumul de munc\u0103 sau de lista de ingrediente, te \u00eencurajez s\u0103 \u00eencerci aceast\u0103 re\u021bet\u0103 pentru c\u0103 va fi pe placul tuturor.<\/p>\n

\u00cen primul r\u00e2nd, trebuie s\u0103 prepari joconde, blatul cu migdale. Pentru aceasta, amestec\u0103 f\u0103ina de migdale cu zah\u0103rul pudr\u0103 \u0219i cele 5 ou\u0103 \u00eentregi \u0219i amestec\u0103 p\u00e2n\u0103 c\u00e2nd compozi\u021bia devine cremoas\u0103 \u0219i pufoas\u0103. Incorpora\u021bi f\u0103ina. \u00cencorpora\u021bi albu\u0219urile b\u0103tute \u0219i ad\u0103uga\u021bi untul topit. \u00cemp\u0103r\u021bi\u021bi aluatul uniform \u00een t\u0103vile preg\u0103tite \u0219i coace\u021bi timp de aproximativ 8-10 minute. Odat\u0103 r\u0103cit, folosi\u021bi un inel p\u0103trat de 20cm pentru a t\u0103ia blaturile de tort \u00een trei.<\/p>\n

Pentru crocantul de ciocolat\u0103, topi\u021bi ciocolata pe baie de aburi. Ad\u0103uga\u021bi Paillet\u00e9 feuilletine \u0219i amesteca\u021bi pentru a combina. \u00centinde\u021bi crocantul pe partea de sus a unui blat de tort p\u0103trat. Pune\u021bi la frigider pentru a se \u00eent\u0103ri.<\/span><\/p>\n

Acum po\u021bi preg\u0103ti siropul de cafea \u0219i ganache-ul de ciocolat\u0103 pentru a le avea gata pentru asamblare.<\/p>\n

Pentru crema de cafea, amesteca\u021bi g\u0103lbenu\u0219urile \u00eentr-un bol termorezistent p\u00e2n\u0103 devin cremoase \u0219i de culoare galben deschis. <\/span>\u00centr-o crati\u021b\u0103 mic\u0103 combina\u021bi zah\u0103rul cu apa \u0219i cafeaua instant \u0219i pune\u021bi pe foc mediu. Folosind un termometru de zah\u0103r, m\u0103sura\u021bi temperatura siropului. C\u00e2nd ajunge la 115C (240 F) turna\u021bi-l treptat peste g\u0103lbenu\u0219urile cremoase, amestec\u00e2nd continuu. Continua\u021bi s\u0103 amesteca\u021bi p\u00e2n\u0103 c\u00e2nd amestecul se r\u0103ce\u0219te. <\/span>Ad\u0103uga\u021bi treptat untul moale, amesteca\u021bi la vitez\u0103 mic\u0103 p\u00e2n\u0103 c\u00e2nd untul este incorporat, apoi amesteca\u021bi la vitez\u0103 mare p\u00e2n\u0103 devine cremos \u0219i pufos.<\/span><\/p>\n

Cum s\u0103 asamblezi tortul<\/h3>\n
\n

Lua\u021bi stratul de tort cu croustillant din frigider \u0219i r\u0103sturna\u021bi-l pe un platou de servire cu croustillantul de ciocolat\u0103 \u00een jos. Unge\u021bi blatul de tort cu sirop de cafea. <\/span>\u00centinde\u021bi jum\u0103tate din crema de cafea. Ad\u0103uga\u021bi un alt strat de tort, \u00eensiropa\u021bi bine cu sirop de cafea. <\/span>\u00centinde\u021bi ganache-ul de ciocolat\u0103 r\u0103cit. <\/span>Ad\u0103uga\u021bi ultimul strat de tort \u0219i \u00eensiropa\u021bi bine cu sirop de cafea. <\/span>\u00centinde\u021bi cealalt\u0103 jum\u0103tate de crem\u0103 de unt deasupra \u0219i netezi\u021bi suprafa\u021ba folosind o spatul\u0103. <\/span>Acoperi\u021bi \u0219i refrigera\u021bi tortul cel pu\u021bin 2 ore sau chiar peste noapte.<\/span><\/p>\n

Preg\u0103ti\u021bi glazura de ciocolat\u0103 \u0219i t<\/span>urna\u021bi-o imediat peste tortul r\u0103cit pentru a crea o suprafa\u021b\u0103 neted\u0103. Refrigera\u021bi pentru aproximativ 1 or\u0103 pentru a se \u00eent\u0103ri. <\/span><\/p>\n

Folosind un cu\u021bit \u00eencins, t\u0103ia\u021bi marginile tortului \u0219i t\u0103ia\u021bi tortul \u00een 8 sau 10 buc\u0103\u021bi dreptunghiulare. Folosind glazura de ciocolat\u0103 r\u0103mas\u0103, scrie\u021bi \u201eOpera\u201d pe fiecare felie \u0219i decora\u021bi cu foi\u021b\u0103 de aur.<\/span><\/p>\n

Sper c\u0103 ve\u021bi \u00eencerca acest tort Opera care este minunat. Nu uita s\u0103 m\u0103 t\u0103guie\u0219ti pe <\/span>Instagram<\/a><\/strong> dac\u0103 o face\u021bi \u0219i v\u0103 bucura\u021bi de ea la fel de mult ca \u0219i noi.\u00a0<\/span><\/p>\n<\/div>\n

[lo_wide_image]\"Felie[\/lo_wide_image]<\/p>\n

S-AR PUTEA S\u0102 V\u0102 PLAC\u0102 \u0218I:<\/strong>
Fraisier<\/a>
Mille Feuille de zmeura (Napoleon)<\/a>
Tort cu glazur\u0103 oglinda de ciocolat\u0103 \u0219i c\u0103p\u0219uni<\/a><\/p>\n

<\/p>\n

<\/p>\n\n\n\n

\n\t

Tort Oper\u0103<\/h2>\n\t\t

\n\t\t

Tortul Opera<\/strong> este un desert fran\u021buzesc sofisticat, cu un echilibru perfect \u00eentre elegan\u021b\u0103 \u0219i gustul intens. Fiecare felie spune o poveste \u00een straturi: blat Joconde cu migdale, u\u0219or \u00eensiropat cu cafea aromat\u0103, crem\u0103 de unt delicat\u0103 cu cafea \u0219i un strat generos de ganache fin de ciocolat\u0103 neagr\u0103. Totul este acoperit cu o glazur\u0103 lucioas\u0103 de ciocolat\u0103, care \u00eei ofer\u0103 un aspect impecabil \u0219i o not\u0103 de rafinament.<\/p>\t<\/p>\n\t

\n\t\t\t<\/div>\n\t
\n\t\t

Joconde (Blatul de tort cu migdale)<\/h4>
  • 5 ou\u0103 (, la temperatura camerei)<\/li>
  • 140 g migdale m\u0103cinate (f\u0103in\u0103 de migdale)<\/li>
  • 140 g zah\u0103r pudr\u0103<\/li>
  • 1\/4 can\u0103 (30g) f\u0103in\u0103<\/li>
  • 2 linguri (30g) unt (, topit)<\/li>
  • 5 albu\u0219uri de ou\u0103<\/li>
  • 2 linguri (30g) zah\u0103r<\/li>
  • 1\/4 linguri\u021b\u0103 (1g) sare<\/li><\/ul>

    Sirop de cafea<\/h4>
    • 2\/3 can\u0103 (160ml) ap\u0103<\/li>
    • 1\/2 can\u0103 (100g) zah\u0103r<\/li>
    • 3 linguri\u021be (6g) cafea instant<\/li><\/ul>

      Croustillant de ciocolat\u0103<\/h4>
      • 70 g ciocolat\u0103 am\u0103ruie (55-70%)<\/li>
      • 70 g Paillette Feuilletine<\/li><\/ul>

        Ganache de ciocolat\u0103<\/h4>
        • 160 g ciocolat\u0103 am\u0103ruie (55-70%)<\/li>
        • 2\/3 can\u0103 (160g) fri\u0219c\u0103 lichid\u0103<\/li><\/ul>

          Crem\u0103 de unt cu cafea <\/h4>
          • 5 g\u0103lbenu\u0219uri de ou (, la temperatura camerei)<\/li>
          • 3\/4 can\u0103 (150g) zah\u0103r<\/li>
          • 3 linguri (45ml) ap\u0103<\/li>
          • 2 linguri\u021be (4g) cafea instant<\/li>
          • 1 \u00bc can\u0103 (280g) unt (, moale)<\/li><\/ul>

            Glazur\u0103 de ciocolat\u0103<\/h4>
            • 200 g ciocolat\u0103 am\u0103ruie (55-70%)<\/li>
            • 2 linguri (30ml) ulei de rapit\u0103<\/li><\/ul>\t<\/div>\n\t
              \n\t\t

              Preg\u0103te\u0219te joconde (blatul de tort cu migdale).<\/h4>

              1. Pre\u00eenc\u0103lzi\u021bi cuptorul la 200C (400F). Unge\u021bi \u0219i tapeta\u021bi cu h\u00e2rtie de copt dou\u0103 t\u0103vi de copt de 23x33cm.<\/p><\/li>

              2. Cerne\u021bi f\u0103ina de migdale \u0219i zah\u0103rul pudr\u0103 \u00eentr-un bol mare. Ad\u0103uga\u021bi cele 5 ou\u0103 \u00eentregi \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd amestecul devine cremos \u0219i pufos. Incorpora\u021bi f\u0103ina.<\/p><\/li>

              3. \t\t\u00centr-un alt vas, bate albu\u0219urile de ou \u0219i sarea p\u00e2n\u0103 devin spumoase. Adaug\u0103 treptat zah\u0103rul \u0219i continu\u0103 s\u0103 amesteci p\u00e2n\u0103 se formeaz\u0103 v\u00e2rfuri rigide.<\/li>
              4. Incorporeaz\u0103 albu\u0219urile b\u0103tute \u00een amestecul de migdale \u0219i adaug\u0103 untul topit.<\/li>
              5. \u00cemparte aluatul \u00een mod egal \u00een t\u0103vile preg\u0103tite.<\/li>

              6. Coace\u021bi timp de 8-10 minute p\u00e2n\u0103 devine u\u0219or aurii.<\/p><\/li>

              7. R\u0103ce\u0219te complet blaturile.<\/p><\/li>

              8. C\u00e2nd s-au r\u0103cit complet, folosi\u021bi un inel p\u0103trat de 20cm pentru a t\u0103ia blaturile de tort \u00een trei. <\/p><\/li><\/ol>

                Preg\u0103te\u0219te siropul de cafea.<\/h4>

                1. Pune apa, zah\u0103rul \u0219i cafeaua \u00eentr-o crati\u021b\u0103 mic\u0103 \u0219i aduce\u021bi la punctul de fierbere la foc mediu.<\/p><\/li>

                2. \t\tPune deoparte s\u0103 se r\u0103ceasc\u0103 complet.<\/li><\/ol>

                  Preg\u0103ti\u021bi croustillant de ciocolat\u0103.<\/h4>

                  1. Topi\u021bi ciocolata peste bain-marie. Ad\u0103uga\u021bi Paillet\u00e9 feuilletine \u0219i amesteca\u021bi pentru a combina.<\/p><\/li>

                  2. \u00centinde\u021bi croustillantul pe partea de sus a unui blat de tort p\u0103trat. Da\u021bi la frigider pentru a se \u00eent\u0103ri.<\/p><\/li><\/ol>

                    Preg\u0103te\u0219te ganache de ciocolat\u0103.<\/h4>

                    1. Pune\u021bi ciocolata \u00eentr-un bol. \u00cenc\u0103lzi\u021bi fri\u0219ca \u00eentr-o crati\u021b\u0103 mic\u0103 p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 fiarb\u0103. Turna\u021bi peste ciocolat\u0103. L\u0103sa\u021bi s\u0103 stea timp de 1 minut. Amesteca\u021bi p\u00e2n\u0103 se tope\u0219te complet. L\u0103sa\u021bi deoparte s\u0103 se r\u0103ceasc\u0103, la temperatura camerei.<\/p><\/li><\/ol>

                      Preg\u0103te\u0219te crem\u0103 de cafea cu unt.<\/h4>

                      1. Amesteca\u021bi g\u0103lbenu\u0219urile de ou \u00eentr-un bol termorezistent p\u00e2n\u0103 devin cremoase \u0219i de culoare galben deschis.<\/p><\/li>

                      2. \u00centr-o crati\u021b\u0103 mic\u0103 combina\u021bi zah\u0103rul cu apa \u0219i cafeaua instant \u0219i pune\u021bi pe foc mediu. Folosind un termometru pentru bomboane, m\u0103sura\u021bi temperatura siropului. C\u00e2nd ajunge la 115C (240 F) turna\u021bi-l treptat peste g\u0103lbenu\u0219urile cremoase, amestec\u00e2nd \u00een continuu. Continua\u021bi s\u0103 amesteca\u021bi p\u00e2n\u0103 c\u00e2nd amestecul s-a r\u0103cit.<\/p><\/li>

                      3. Ad\u0103uga\u021bi treptat untul moale, amesteca\u021bi la vitez\u0103 mic\u0103 p\u00e2n\u0103 c\u00e2nd\u00a0 untul este incorporat, apoi amesteca\u021bi la vitez\u0103 mare p\u00e2n\u0103 c\u00e2nd devine neted \u0219i pufos.<\/p><\/li><\/ol>

                        Asamblare tort.<\/h4>

                        1. Ia blatul de tort acoperit cu croustillant din frigider, \u00eentoarce-l pe un platou cu croustillantul de ciocolat\u0103 orientat \u00een jos.<\/p><\/li>

                        2. Peria\u021bi blatul de tort cu sirop de cafea.<\/p><\/li>

                        3. \u00centinde\u021bi jum\u0103tate din crema de unt cu cafea. Ad\u0103uga\u021bi un alt strat de pandi\u0219pan, \u00eensiropa\u021bi bine cu sirop de cafea.<\/p><\/li>

                        4. \t\t\u00centinde\u021bi ganache-ul de ciocolat\u0103 r\u0103cit.<\/li>

                        5. Ad\u0103uga\u021bi ultimul blat de tort\u0219i \u00eensiropa\u021bi bine cu sirop de cafea.<\/p><\/li>

                        6. \u00centinde cealalt\u0103 jum\u0103tate de crem\u0103 de unt pe partea de sus \u0219i uniformizeaz\u0103 suprafa\u021ba folosind o spatul\u0103.<\/p><\/li>

                        7. Acoperi\u021bi \u0219i refrigera\u021bi tortul cel pu\u021bin 2 ore sau chiar peste noapte.<\/li><\/ol>

                          Preg\u0103te\u0219te glazura de ciocolat\u0103.<\/h4>

                          1. \u00cenainte de a preg\u0103ti glazura, a\u0219eza\u021bi tortul r\u0103cit pe un gr\u0103tar a\u0219ezat pe o tav\u0103 de copt acoperit\u0103 cu h\u00e2rtie de copt. Topi\u021bi ciocolata peste bain-marie. Ad\u0103uga\u021bi ulei \u0219i amesteca\u021bi pentru a combina.<\/p><\/li>

                          2. Turna\u021bi imediat glazura peste tortul r\u0103cit pentru a crea o suprafa\u021b\u0103 neted\u0103. Pune\u021bi la frigider timp de aproximativ 1 or\u0103 pentru a se \u00eent\u0103ri.<\/li>
                          3. Folosind un cu\u021bit \u00eencins, t\u0103ia\u021bi marginile tortului \u0219i t\u0103ia\u021bi tortul \u00een 8 sau 10 buc\u0103\u021bi dreptunghiulare. Folosind glazura de ciocolat\u0103 r\u0103mas\u0103, scrie\u021bi “Opera” pe fiecare \u0219i decora\u021bi cu foi\u021b\u0103 de aur. Savura\u021bi!<\/li><\/ol>\t<\/div>\n\t
                            \n\t\t\t<\/div>\n\t
                            \n\t\t
                            Desert<\/div>
                            Fran\u021buzeasc\u0103<\/div>
                            cafea, ciocolat\u0103, joconde, migdale, Opera, tort<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                            Acest tort Opera este un desert fran\u021buzesc sofisticat, cu un echilibru perfect \u00eentre elegan\u021b\u0103 \u0219i gustul intens. Fiecare felie spune o poveste \u00een straturi: blat Joconde cu migdale, u\u0219or \u00eensiropat cu cafea aromat\u0103, crem\u0103 de unt delicat\u0103 cu cafea \u0219i un strat generos de ganache fin de ciocolat\u0103 neagr\u0103. Totul este acoperit cu o glazur\u0103 …<\/p>\n","protected":false},"author":1,"featured_media":87678,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1070,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"","lemon_limes_single_post_hide_featured_image":"","lemon_limes_single_post_featured_media_position":"","lemon_limes_single_post_secondary_featured_image":87707,"lemon_limes_single_site_header_source":"","lemon_limes_single_custom_site_header":"0","lemon_limes_single_custom_sticky_site_header":"0","lemon_limes_single_custom_sticky_site_header_style":"scroll-up-enable","lemon_limes_single_site_footer_source":"","lemon_limes_single_custom_site_footer":"0","footnotes":""},"categories":[13307,13306,13318,13311,13313,13317,13644,13312,13319,13636,13708,13778,13762,13321],"tags":[18858,18863,18355,25541,18859,18865,18862,16623,16387,15081,18864,18861,17138,25540,18860],"class_list":["post-115088","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-deserturi-cu-ciocolata","category-retete-de-craciun","category-retete-de-iarna","category-retete-de-pasti","category-retete-de-prajituri","category-retete-de-primavara","category-retete-de-toamna","category-retete-de-vara","category-retete-de-ziua-indragostitilor","category-retete-de-ziua-recunostintei","category-retete-frantuzesti","category-retete-pentru-ziua-de-nastere","category-retete-torturi-layer-cakes","category-retete-video","tag-best-opera-cake-recipe-2","tag-how-to-make-opera-cake-2","tag-french-dessert-2","tag-prajitura-opera","tag-chocolate-coffee-cake-recipe-2","tag-opera-cake-recipe-2","tag-french-opera-cake-recipe-2","tag-retete-cu-cafea","tag-retete-cu-ciocolata-ro","tag-almond-recipes-2","tag-opera-cake-2","tag-french-opera-cake-2","tag-mocha-cake-2","tag-tort-opera","tag-chocolate-opera-cake-2"],"yoast_head":"\nTort Opera - Home Cooking Adventure<\/title>\n<meta name=\"description\" content=\"Acest tort Opera este un desert fran\u021buzesc sofisticat, cu un echilibru perfect \u00eentre elegan\u021b\u0103 \u0219i gustul s\u0103u. 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