Torta de 1906 Black Coupage / 1906 Black Coupage Cake

Torta de 1906 Black Coupage

1906 black coupage

En canto vin esta nova cervexa de 1906, sabía que ía caer unha torta si ou si. Despois do boa que estaba e do éxito que tivo a Torta de 1906 Red Vintage, xa sabía que esta non ía ser menos. Polo momento, tódalas críticas foron boas: a textura é suave e cremosa no padal, o sabor intenso e con notas de regaliz e chocolate, como a cervexa e a pinta, xa vedes, de vicio! Imos aló!

Ingredientes para a torta:

1906 black coupage

– 250 ml de cervexa 1906 Black Coupage
– 250 gramos de manteiga sen sal
– 80 gramos de cacao en po
– 400 gramos de azucre
– 2 ovos grandiños
– 140 ml de leite amargo (140 ml de leite cunha cullerada de zume de limón)
– 100 ml de leite + 1 cullerada de infusión de regaliz
– 320 gramos de fariña
– 2 culleradiñas de bicarbonato
– 1/2 culleradiña de fermento en po

Ingredientes para a cobertura de chocolate:

– 200 gramos de tona para sobremesas (de montar)
– 200 gramos de chocolate fondant intenso
– 15 gramos de manteiga

Preapración paso a paso:

1. Botamos a cervexa xunto coa manteiga nun cazo e quentamos (sen que chegue a ferver) ata que a manteiga estea totalmente desfeita. Deixamos arrefriar un chisco.

1906 black coupage

2. Quentamos os 100 ml de leite, botamos a cullerada de regaliz e deixamos uns minutos ata que o leite colla o sabor a regaliz. Despois, retiramos o regaliz. E para facer o leite amargo, só temos que botar unha cullerada de zume de limón nos 140 ml de leite. Mesturamos o leite amargo, o leite con sabor a regaliz e os ovos e batemos todo ben.

1906 black coupage

3. Botamos o azucre sobre a mestura de cervexa. Mesturamos ben e botamos tamén o cacao, batendo ben ata que estea todo ben integrado.

1906 black coupage

1906 black coupage

4. Xuntamos a mestura de ovos e a de cervexa e imos engadindo a fariña, o bicarbonato e o fermento.

1906 black coupage

5. Forramos un molde con papel de aluminio untado con manteiga e vertemos a masa.

1906 black coupage

6. Enfornamos a 170º durante unha hora ou ata que un escarvadentes cravado no centro saia case limpo de todo.

1906 black coupage

7. Deixamos que arrefríe e preparamos a cobertura de chocolate. Picamos o chocolate, mesturámolo coa tona e quentamos ata que o chocolate se derreta. Engadimos a cullerada de manteiga e mesturamos.

1906 black coupage

8. Colocamos a nosa torta sobre un prato pequeno para que non ocupe toda a superficie de torta e poida esvarar. Poñémolo sobre a grella do forno (eu apoieina sobre dous pratos sopeiros para que me quedara altiña) e poñemos papel de aluminio por baixo para que non se nos manche toda a cociña 🙂

1906 black coupage

9. Botamos a cobertura de chocolate e deixaremos que vaia caendo por toda a torta. Cun coitelo plano, podemos ir cubrindo tódolos ocos, sobre todo polo lateral, para que non quede nada sen cubrir. E listo!!!

1906 black coupage

Só temos que agardar a que arrefríe e o chocolate se poña máis duriño, aínda que non quedará duro de todo, quedará máis ou menos como o chocolate dos donuts, para que vos fagades unha idea. Eu non a metín na neveira, mais iso xa a gustos. Aguanta varios días fóra da neveira sen problema e, de feito, ao día seguinte aínda estará máis boa. Non vos asustedes ao ver os ingredientes ou o paso a paso, faise nun plis e paga a pena todos e cada un dos minutos que se empreguen facéndoa, porque está boísima!!! Así que agardo que vos poñades coas mans na masa e fagades esta saborosísima torta e a acompañedes, como non, cunha boa cervexa 1906 Black Coupage. Bo proveito!

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1906 Black Coupage Cake

1906 black coupage

As soon as I knew about this new 1906 beer, I felt I had to try to make a cake with it! And after the success and the so good opinions I had on the 1906 Red Vintage cake, it was pretty clear to me that this was going to be as good, or even better! Up to know, I must confess all opinions about the cake have been reeeally good: the texture is smooth and soft (somehow brownie-like), the flavour is intense, with some liquorice and chocolate taste and, what about the look? It’s amazing, isn’t it? Let’s go!

Ingredients for the cake:

1906 black coupage

– 250 ml 1906 Black Coupage beer
– 250 gr unsalted butter
– 80 gr cocoa powder
– 400 gr caster sugar
– 2 pretty big eggs
– 140 ml buttermilk
– 100 ml milk + 1 tbsp liquorice infusion
– 320 gr plain flour
– 2 tsp baking soda
– 1/2 tsp baking powder

Ingredients for the chocolate glaze:

– 200 gr whipping cream
– 200 gr intense dark chocolate
– 15 gr butter

Step by step preparation:

1. Put the beer and the butter on a pan and heat it up (don’t let it boil) until butter is completely melted. Let it cool for a while.

1906 black coupage

2. Heat 100 ml milk, add the tbsp of liquorice infusion and let it settle for some minutes until the milk gets a liquorice flavour. Then, take the liquorice out. Beat the liquorice-flavoured milk, buttermilk and eggs.

1906 black coupage

3. Add sugar to the beer mixture and beat well. Then, add cocoa powder and whisk well until all integrated.

1906 black coupage

1906 black coupage

4. Put the egg mixture and the beer mixture together and add, bit by bit, the flour, baking powder and baking soda.

1906 black coupage

5. Cover a baking mould with some tin foil, spread some butter and pour in the batter.

1906 black coupage

6. Bake for around 1 hour at 170ºC/350ºF or until a toothpick inserted in the middle of the cake comes out clean or with a few crumbs attached to it.

1906 black coupage

7. Allow to cool and prepare the chocolate glaze. Chop chocolate, mix it with the cream and heat it up until chocolate is completely melted. Add butter and mix again.

1906 black coupage

8. Put the cake over a small plate, so it does not cover the whole cake. Thus, we will prevent the chocolate to stop on it. Place the cake over a wire rack. If you’re using the oven one, you can put it over two soup plates so it will be higher and the chocolate will fall easily. Cover the countertop under the cake with some tin foil to stop it from ending up really dirty 😉

1906 black coupage

9. Pour the chocolate glaze over the cake and let it cover the whole cake. If you need any help when covering the sides, use a knife or a palette knife. And that’s it!!!

1906 black coupage

Now we just have to wait for it to cool down for a while and for the chocolate to be a little bit harder. I didn’t place it in the fridge, but that depends on how you like it most. This cake can be kept for some days and it will taste as delicious. In fact, if you try it on the next day, it will be even more delicious, I give you my word. Don’t panic when seeing so many ingredients or the step by step, I promise that every minute we spend preparing this delicious cake is totally worthy!!! So, get ready to prepare it, and eat it, you won’t be disappointed and those around you will appreciate it for sure! And to taste it, nothing better than a good pint of 1906 Black Coupage. Enjoy it!

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