Shokoladli tort

Shokoladli tort
	; Shokoladli tort
Turi	Tort
Asosiy komponentlari	Shokolad va kakao kukuni

Shokoladli tort yoki shokoladli gâteau (fransuzcha: gâteau au chocolat) — eritilgan shokolad va kakao kukuni qoʻshib tayyorlangan tort.

Tarixi

Ikki qavatli shokoladli shokoladli truffle

Shokoladli tort shokolad yoki kakao qoʻshib tayyorlanadi. Unga boshqa ham qoʻshilishi mumkin^[1]. Qoʻshimcha tarkibiy qismlarga fudge, vanil kremi va boshqa moddalar kiradi. Shokoladli tortning tarixi XVII asrga borib taqaladi, oʻsha paytda Amerikada kakao kukuni anʼanaviy tort retseptlarining doimiy tarkibiy qismi boʻlgan^[2]^[3]. 1890-1900 yillarga qadar shokoladdan asosan shokoladli ichimliklar tayyorlangan^[3]^[4]. 1886-yilda amerikalik oshpazlar AQShda birinchi shokoladli tortlarni tayyorlash uchun tort xamiriga shokolad qoʻshishni boshladilar^[4].

AQShda shokoladli tortlar 1980-yillarda mashhur boʻlgan. 1990-yillarda suyuq shokoladli, choy, kori, qizil qalampir, ehtiros mevasi va shampan kabi ekzotik taʼmga ega shokoladli tortlar juda mashhur boʻlgan.

Tort turlari

Shokoladli tortning mashhur variantlari quyidagilar:

„Anʼanaviy“ shokoladli tort
Shokoladli layer torti — orasiga shokolad surtish orqali birlashtirilgan qatlamlaridan tayyorlangan tort
Black Forest gateau — Gilos bilan toʻldirilgan shokoladli tort
Shokoladli soufflé torti — Tuxumga asoslanib tayyorlangan taom
Devil’s food cake — Nam, gʻovakli shokoladli tort
Ding Dong — Xokkey shaybasi oʻlchamidagi kichik shokoladli tort
Flourless chocolate cake — shokoladli qaymoqli tort
Fudge cake — Konsistensiyasi fudgeni eslatuvchi shokoladli tort
Garash cake
German chocolate cake — Qatlamli shokoladli tort
Joffre cake — Shokoladli sariyogʻ qatlamli tort
Molten chocolate cake
Red velvet cake — Qizil rangli shokoladli tort, qaymoqli pishloq va muz bilan bezatilgan
Sachertorte — Frants Sacher tomonidan ixtiro qilingan shokoladli tort
Shokoladli Shveysariya ruleti — murabbo, qaymoq yoki muz bilan toʻldirilgan rulet

Manbalar

↑ Wemischner, Robert. The Dessert Architect (inglizcha). Cengage Learning, 16-iyun 2009-yil. ISBN 1428311777.
↑ „Gâteau au chocolat (chocolate cake)“ (inglizcha). ChocoParis (23-avgust 2011-yil). 2019-yil 27-martda asl nusxadan arxivlangan. Qaraldi: 18-sentabr 2017-yil.
↑ ^3,0 ^3,1 Maricel E. Presilla (2001) The New Taste of Chocolate: a Cultural and Natural History of Cacao with Recipes. Ten Speed Press. pp. 29-31, 138. ISBN 1-58008-143-6
↑ ^4,0 ^4,1 Byrn, Anne. American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind more than 125 of our Best-Loved Cakes. Rodale, 2016 — 39, 68-bet. ISBN 9781623365431. OCLC 934884678.

[1] Wemischner, Robert. The Dessert Architect (inglizcha). Cengage Learning, 16-iyun 2009-yil. ISBN 1428311777.

[2] „Gâteau au chocolat (chocolate cake)“ (inglizcha). ChocoParis (23-avgust 2011-yil). 2019-yil 27-martda asl nusxadan arxivlangan. Qaraldi: 18-sentabr 2017-yil.

[New_Taste-3] 3,0 ^3,1 Maricel E. Presilla (2001) The New Taste of Chocolate: a Cultural and Natural History of Cacao with Recipes. Ten Speed Press. pp. 29-31, 138. ISBN 1-58008-143-6

[Byrn-4] 4,0 ^4,1 Byrn, Anne. American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind more than 125 of our Best-Loved Cakes. Rodale, 2016 — 39, 68-bet. ISBN 9781623365431. OCLC 934884678.

[1]

[2]

[3]

[4]