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

Bodom va pechene bilan bezatilgan qora shokoladli tort

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.

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