Cake And Cakes

Cake And Cakes

The tradition of the “coffee drinking” with cakes in the afternoon does not give it in the USA. Instead cakes and cakes are served there as Dessert. Which should not hold you to try these prescriptions out!
Left to the topic • used prescriptions
Carrot Cake (carrot cake)
Prescription map print • picture show
125 g soft butter or margarine1 package vanilla sugar225 g of brown sugars3 eggs250 g geraspelte carrotsto 50 g go. Whale or Pecannüsse100 g in accordance with almonds175 g flour, 50 g strength flour1 package baking powderever 1/2 t and carnation powderPrize salt
Preparation
Furnace on 175 degrees preheat. Butter with the spices and the sugar schaumig agitate, eggs successively stir, then carrots and Nüsse under-lift. Under-mix almonds, flour, food strength and baking powder briefly last. In a greased jumping form (26 to 28 cm) about 45 minutes bake. Coat after the cooling with Cream Cheese Frosting.
Cake, which was served here to the coffee, in the USA however as Dessert applies. No matter, when one eats it: Tastes very aromatic (not at all after carrots!) and well some days keep themselves fresh.
Better than sex Cake
Prescription map print
1 packing Yellow Cake mix (or simple agitating industrial union baking mixture)1 box pineapple200 g sugars3 bananas (or a box peach-carves)Vanilla pudding of 1/2 l milk2 cups impactsuspectchopped Pecannüsse
Preparation
The baking mixture according to regulation prepare and in an angular form (at least 23 times 33 centimeters largely, fat pan) bake and in the form cooling leave. The pieces of pineapple (with juice!) in the mixer smallchop, with which sugars cook until the mass gels somewhat (plate sample!), then on the soil paint. Occupy with banana disks or peach carving. The vanilla pudding, lets something prepares for cooling and on the pineapple distribute. Last easily gesüsste, rigid-struck impactsuspect on it-paint and with chopped Pecannüssen cover. Some time cold-place, into squares cut.
That is a prescription, which sent Annette from Georgia to me. Thank-beautifully! Okay, the cake is really class, but “more better than sex”? That must probably decide everyone; -)
Coffee Cake (cake to the coffee)
Prescription map print • picture show
250 g butter150 g sugars1 Pck. Vanilla sugar3 eggs325 g flour2 tl baking powder1 cup sour cream (200 g)Filling:50 g of brown sugars75 g rubbed Walnüsse1 tl Zimt
Preparation
Of to paste-add the Ruhr paste make, which added for the filling mix. Paste alternating with filling into a Gugelhupfform give, a fork spiral by the paste pull (as with marble cakes). 60 minutes with 200 degrees bake.
A prescription by Jenny - tested and for well found! Thanks: -)
Death by Chocolate (death by chocolate)
Prescription map print • picture show
Paste: 225 g dark chocolate140 g butter200 g sugars4 eggs100 g flour4 EL cocoa powders2 tl baking powder 1 tl Vanilleextract50 g sour creamFrosting: 150 ml cream275 g chopped tender bitter chocolateTo kidneys: 50 g chopped white chocolate
Preparation
Baking-oven on 175 degrees preheat, jumping form out of 22 - 24 cm diameters at the soil with baking paper lay, edge grease. Chocolate and butter with moderate heat in a pot melt. Sugars and eggs very schaumig strike. Flour, cocoa and baking powder mix. Only, then Schokobutter and sour cream mix flour carefully under the egg mass. Fills paste into the form and bakes about 50 to 60 minutes. Cooled down paste from the form take and once cut through.Heat the cream up in a pot for the Frosting gently, which let fine-chopped chocolate to it-give and melt under agitating. Cakes with the Frosting fill and coat.
This cake can be baked also on a smaller baking tray to 30 times 40 cm) and resembles Brownies: Very damp and compactly, also the filling will correctly firmly, but should not be cremig soft. This cake is served as Dessert with a ball ice or somewhat warm Dessertsauce (Schoko, Butterscotch, caramel).
Devils Food Cake
Prescription map print
75 ml water1 EL honey75 g block chocolate150 g soft butter150 g sugars1 egg, separately125 g flour1 tl baking powder5 EL cocoa powders, ungesüsstCasting: 150 ml cream175 g half bitter chocolate1 EL sugar75 g butter
Preparation
Angular baking tin (20 times 20 cm or jumping form of 26 cm) grease, baking-oven on 180 degrees preheat. Water and honey boil up, pot of the cook place take and smallchopped block chocolate stir. Butter and sugar cremig agitate, Eigelb under-agitate, then flour, cocoa and baking powder under-agitate. Everything with the cooled down chocolate mass blend. The protein rigid-strike and carefully under-lift. Paste into the form fill and about 40 minutes bake, cooled down from the form take, several times in-sting. Boil up for the casting the cream in a pot, from the cook place pull, sugars, butter and chopped chocolate in addition-give, agitate until everything separated. Something cooling let, casting over the cake distribute, if the mass is halfliquid.
Teuflisch sweetly and schokoladig! For the genuine Schoko Orgie in the USA of the cakes still one cuts through and one fills with Schoko Buttercreme. The casting becomes by the way not completely hard, but only somewhat firm.
Double Chocolate Bundt Cake
• Picture shows • 1 cake prints prescription map
2 1/4 cups (approx. 320 g) flour1.5 Teelöffel soda1/2 Teelöffel baking powder1/2 Teelöffel salt3/4 cup (approx. 100 g) ungesüsstes cocoa powder1 Teelöffel Instantkaffeepulver3/4 cup (180 ml) cooking water300 g sugars1/3 cup (80 ml) Sonnenblumenöl2 large protein1 large egg1 ounce (30 g) block chocolate, in the Wasserbad melt1 package vanilla sugar1/2 cup (120 ml) butter milk
Preparation
Furnace on 180 degrees C preheat. 1 Gugelhupfform well grease.Mix flour, soda, baking powder and salt in a medium sized dish. In a smaller dish the cocoa and coffee powders with the cooking water mix Schokoladensauce to a kind develop, then the melted block chocolate add. Sugars, oil, proteins and the egg on small stage smoothly agitate, then on full stage switch and agitate up to everything are cremig (about 2 minutes). The chocolate mixture admit and smooth-agitate. Flour and butter milk alternating add. Begin with the flour and stop. Only so long agitate up to everything is well mixed (“do not over-agitate”).Paste into the Gugelhupfform fill and bake with 180 degrees about 45 minutes. The cake from the furnace to take and 10 minutes in the form be located leave, then on a cake lattice fall - finished. If the cake is cold, covers with Puderzucker or covers with chocolate casting.
“Margit for pure putting”, means, which sent this prescription to me, tastes good. It converted and photographed it from its aunt from Philadelphia and it for me directly - thank-beautifully!
Peanut butter Pound Cake
Prescription map print • picture show
150 g butter125 g earth bus butter225 g sugars4 kl. Eggs275 g flour1/2 package baking powder
Preparation
Butter, peanut butter and sugar in a dish with the mixer very schaumig agitate. Eggs to it-give individually and well in each case suppressed. Flour and baking powder sieve last and briefly, but agitate thoroughly under the egg butter mass. Paste into a box form give and with 175 degrees (hot-air 160) about one hour bake.
Traumdessert for peanut butter-addicted (like I it am): Thinly cut open, a ball Peanutbutter Eiscreme, chopped peanuts, cream and Fudge Sauce over it give!
Pound Cake
Prescription map print
250 g butter2 cups Puderzucker (about 250 g)3 gr. Eggs2 cups flour (about 250 g)1/2 package baking powder1 package vanilla sugar
Preparation
Furnace on 170 degrees preheat. Butter with sugar and vanilla sugar five minutes with the mixer very schaumig agitate. Then the eggs very thoroughly individually under-agitate. Stir, possibly with something milk dilute the flour only briefly last. Bake about one hour in box form.
Pound Cake is often used for Strawberry Shortcake (prescription with prescriptions > Desserts) - in addition you need still cream and strawberries.

Frosting Balls Heaven Chocolate Cake Recipe

Frosting Balls Heaven Chocolate Cake Recipe

Preparation: 50 mn - Cooking: 10 mn - Cooling: 15 H minimum -
Ingredients:
80 G black chocolate (cover of good quality)
20 liquid cream-coloured Cl
40 G sweeten ice
1 vanilla pod
15 raspberries (fresh or frozen)
180 G chestnut puree
180 G chestnut purée not sweetened
powders of gold (optional)
To mix the chestnut puree and chestnut purée (if you do not find any, you finely can mixer of chestnuts to the naturalness, drained).
To fill with this preparation the 15 half-spheres (diam. approximately 4 cm) of a silicone mould) using a grooved casing pocket. To take guard not to overflow on the edges of the mould, and not to exceed a level of the half-sphere. To put at the minimum freezer for 12h.(To release the mould, once frozen, the half-spheres can be unmoulded and given to the congélatuer, posed in one limps punt closing hermetically)
To dissolve the chocolate (spray some or crossed in small pieces) with the bain-marie. To obtain a chocolate well shining, to use the technique of the tempérage (optional).
To pour in the half-spheres of a silicone mould by taking guard not to overflow. To carefully coat the surface of half-spheres using a brush. To turn over on a grid and to let take at ambient temperature, then to put at the expenses 2h30 minimum.
To prepare chantilly vanilla: to split the vanilla pod and to scrape it. To incorporate vanilla seeds in sugar freezes.
To pour the cream in a very cold container. To whip while turning to incorporate a maximum of air. When chantilly is taken, to incorporate sugar freezes vanilla. To still beat a few moments.
To unmould the chocolate half-spheres delicately (they are excessively fine). To decorate with the powder with gold diluted in some drops with neutral oil (pip of reason or colza). To let dry with the expenses 1/2h.
To facilitate work, one can pose the chocolate hulls on small plastic cups. To fill with half of whipped cream using a siphon with whipped cream or of a small spoon. Y to add a raspberry, by taking care not to exceed the level of the half-sphere.
To cap the whole of a half-sphere of dairy ice cream with chestnuts. Optional: to turn over the balls in order to present them chocolate hull in top. To be useful after 1/4h approximately.

American Chocolate Cake Recipe

American Chocolate Cake Recipe

Préparation:20 minutes.Cooking Time:45/50 mn
225g of flour
1 brewers' yeast sachet
brown sugar 300g
butter 175g + 20 G (mould)
3 eggs
20 Cl of fresh cream
bitter cocoa 50g
2 cuill. with powder cinnamon coffee
1 salt pinch

10cl of fresh cream
150g of milk chocolate
butter 15g
bitter chocolate 50g

Cooking Process
To light the furnace with 150°C (Th. 5). To water the bitter cocoa in very hot water 15cl
To whip butter in sparkling cream with sugar. To one by one add eggs, the tepid cocoa then, alternatively, flour mixed with cinnamon and salt, and the fresh cream
To pour the paste in a buttered mould. To charge and make cook from 45 to 50 min, then let warm 10 min.
To unmould the cake, to turn over it on a grid and to let cool
To make heat the cream and add the two kinds of chocolate. To stir up to dissolve them then to incorporate butter
To divide the cake in two in the thickness. Napper a disc of a layer of glazing. To cover with the second disc and, with a spatula punt, to spread out the remainder of glazing over the cake. To let harden itself.
For 6 to 8 people

Receipts of cake of marriage

Cake with orange(ingredients for 8 people)Ingredients cake4 orangessugar 240g240g of flourmelted butter 160g4 eggs1 yeast sachetIngredients syrupJuice of 2 orangesSweeten (50g with 200g)Preparation- To butter a large mould with missed- To preheat the furnace th° 180- In a bowl, to mix the butter and 240 G of sugar- To add the flour, yeast, eggs- To press 4 oranges, to add the juice to the preceding preparation- To grate the skin of 2 oranges, to add them- To beat Well so that the mixture is quite consistent, to pour in the mould- To charge 1/4 of hour- At the end of this lapse of time, to put an aluminium foil on the top and to give 20 minutes- While the cooked cake, to press the juice of 2 last oranges, to add sugar- When the cake leaves the furnace, unmould it and sprinkle this orange juiceSource: Cake with the orange (Wikipedia)
Chocolate cakeIngredients cake1 standard chocolate plate pastrycook Nestle serves, gold Menier or Coast125 G of butter (possibly slightly salted cream-cheese)100 G of sugar (or less, according to the tastes)2 spoons with soup quite full with flour (or only one for a cake more melting)5 eggs1 salt pinchPreparation- Dissolve butter with very soft there fire or to the bain-marie (or the microwaves), add the chocolate, stir up until the paste is smooth- Withdraw fire. There add sugar and the flour, mix well- Separate the yellows and the white from eggs. Add a salt pinch to the white, and assemble them snows about it very firm- Add the yellows to the chocolate and mix well. Add possibly a perfume: groove out of powder, flavour of orange (and crystallized orange barks), instant coffee, vanilla- Spoon by spoon, incorporate the white snows about it in the chocolate using a spoon out of wooden. The mixture obtained is smooth, homogeneous and a little “sparkling wine”- Pour the whole in a buttered and fariné mould. Make cook 40 minutes with 160° (TH 5/6). Lengthen the 10 minutes cooking if you put only one spoon of flour- Check cooking (theoretically, the blade of a knife should not be tried of chocolate, but “semi-cooks” is also an option)- Unmould and let cool

The chocolate cake of Suzy (Pierre Hermé)

The chocolate cake of Suzy (Pierre Hermé)

Cause is there, I believe to have found the chocolate cake simple and flux, all the opinions one be unanimous: it is the best and tasted by far up to now in this style of cake there i.e. rich person and flux, dense and quite chocolate texture… One will not be astonished if it is signed Pierre Hermé, Master of pastry making par excellence!
I did mine with raspberries inside because I never resist to put raspberries in my preparations at the chocolate, the marriage of the chocolate and raspberries is my nice sin but it will be quite as delicious quite simply with the chocolate or with crystallized orange peels…
A receipt extracted the “My desserts to the chocolate” of Pierre Hermé

FOR 1 CAKE FROM 8 to 10 PEOPLE:
finely chopped bitter chocolate 250g (preferably Guanaja Valrhona)
soft butter 250g at ambient temperature
sugar 200g
4 large eggs
70g of ordinary flour
To preheat the furnace with 180°C.
To dissolve the chocolate with butter. To mix and smooth the preparation.
To whip sugar with eggs until the mixture bleaches. Y to add the chocolate preparation then flour while mixing until all the flour is built-in.
To pour the paste in a sulphurized mould. To smooth the top and to charge for 30 minutes or until the cake inflates very slightly and lost of its brilliance on the top. To check cooking: the point of a knife planted in the middle it cake must bring out slightly mackled chocolate paste, thus cooking will be perfect.
To leave the cake the furnace and to let cool on a grid.
To taste the cake at ambient temperature, not frozen or tepid.

My last madness of chocolate cake

Since always, I am accro with the chocolate cake. When I was child my mom made some very good, the “Ruy-Blas”, receipt which you can find in the book of Ginette Mathiot “Pastry making For All”. A few years ago, I bought this book in version delivers pocket and it is very practical because he contains all the bases of pastry making.
For pastry making, I also use the book of Gaston Lenotre “Made Your Pastry making You Even” and more recently (gift of my small Lucie sister) “Larousse of the Pastry making of Pierre Hermé”.

During these last years, I tested many receipts of chocolate cake according to my desires of the moment. It was a strenuous work and difficult, but I did it for you.
Then one day, I discovered in a special file chocolate of the magazine IT a receipt of chocolate cake written by Pierre Hermé of exclusiveness for IT.
Good, I cannot simply quote Pierre Hermé like that and pass.
You will find hundreds of interviews and portraits of him on the Net. After having read of it a certain number in French and English, I deliver that of the site Gourmet-TV to you
“Pierre Hermé, one of the largest pastrycooks of all times. Insatiable creator, Pierre absolutely saw his trade in family logic bus at Hermé, in Alsace one is a baker and confectioner of wire father since four generations. A 14 years, Pierre makes his training at the large Gaston Lenôtre and at 19 years, the Master entrusts to him the responsibility for one of his workshops. Its fulgurating rise is proportional to its immense talent. After the Carlton Hotel in Brussels and the Intercontinental one in Luxembourg, Pierre makes reappear pastry making at Fauchon then at Ladurée. In 1998, it opens its first pastry making in Tokyo followed by a tearoom in 2000 and its first store to Paris in 2001. Thanks to its high doubled technicality of a single sensitivity, its creations are compared with the haute couture. The Hermé style underlines the harmony of savours, textures and the forms while preserving the pleasure of greediness. “
I had read many things on him in IT. Finding one day, me in the Latin Quarter and having a few hours to kill before joining David, I remembered that one of its shops was not very far. And here how I found myself to the 72 street Bonaparte.
Pierre Hermé72 street Bonaparte75006 ParisM° St Sulpice
It is an incredible pastry making, I had the impression to be in a museum. I walked gently along the window where the cakes are stored and I looked at them one by one by reading descriptions. I did not believe my eyes of them, each cake is a wonder and associations of ingredients are single. I remember in particular one pie to the strawberry and tomato.
I felt a very strong emotion which I had never tested in a pastry making. I also appreciated that one leaves me with my contemplation. I ended up buying macaroons, the famous pie with the strawberry and tomato, a pie with lemon and much of other good things. Roof of the chance, Pierre Hermé was outside when I left. I said to him hello spontaneously because I knew his face and it answered me. A few seconds later, I felt somewhat ridiculous bus if me I knew his face to have seen it in photograph, I was for him a perfect unknown factor!
Pierre Hermé is often described in the press like the dressmaker of the high pastry making or Picasso of pastry making. He leaves a new collection at each season. I include/understand better maintaining the emotion felt.
Now, here the receipt which I use in this moment:
What I changed compared to that of the maqazine IT:
I use slightly salted butter in the place of soft butter.I do not grate the chocolate but I cut it in small pieces (shame one me! I know that truths pastrycooks grate the chocolate, but to grate 250 G of chocolate to the hand, not! the only time where I grate chocolate, it is when I make a tiramisu).It sometimes happens to me to use of black Lindt serves to chocolate 70% when I do not have any more Valrohna. I use a square mould Téfal in the place of the flexible mould.
Ingredients
For 8 to 10 people
bitter chocolate 250g (Guanaja de Valrhona)250 G of slightly salted butter at ambient temperaturesugar 200g4 large eggs70g of flour
Receipt
Preheat your furnace on 180° C.Dissolve the chocolate and let cool it.Mixer butter and sugar 4 min at mean velocity.I use a whisk (so only I had a true Kitchen-Aid robot, because 4 minutes, it is long!)Add eggs one by one, by beating 1 min between each egg.Incorporate the chocolate then mix.Incorporate the flour then mix.Pour the paste in your mould and smooth the top.Make cook 30 approximately min, until the cake is slightly inflated and which the top is cracked a little.Let cool before unmoulding.
What I note:
I insist if not you will be disappointed: it is absolutely necessary to wait the following day before tasting it. It is indeed the following day that it becomes marrowy with a small crust on the top which cracks. It is still best two days later.
It is a very rich cake, to thus cross in very small pieces in order to leave with your guests freedom eat the quantity which they want. You will see some cannot stop more but I will not quote a name, David.
You will find an excellent receipt of Pierre Hermé on the blog Chocolate&Zucchini, the Cake with the Chocolate, Abricots and Ginger.

Chocolate cake and cream

PREPARATION:Left to soften the butter at room temp., then works it to you with the sugar until obtaining the consistency of one salve.One to the time, you include eggs and amalgamatele to the cream.Without to stop to stir, sifted on the compound the bitter cacao, endured followed from the flour sifted with I leaven.For last you add the water (would have to be enough of 6 spoons), in which it has been melted a pizzico of knows them.Poured half approximately of the paste in one round stamp already imburrato and infarinato.You proceed to the preparation of the farcia.You collect in the cup of mixer the banana sbucciata and mannered to washers, the sbucciata and detorsolata apple and made segments, the almonds, the juice of lemon. Frullate for approximately a minute, therefore you still add the latte ones and then frullate for a minute.Poured the cream to the center of the raw base, you cover then with the paste remained and cuocete for 45 minuteren in the already warm furnace to 180 degrees.Sfornate, pennellate with the marmellata one as soon as intiepidita and then decorated with the codette of chocolate.

COOKING TOOLS:mixer, sieve, round stamp from 24 cm
INGREDIENTS:

For the paste 280 g of flour 250 g of butter 200 g of sugar 40 g of cacao 5 eggs 1 bustina of I leaven water it knows them

For the cream 250 mililiter of latte 2 bananas 1 apple 10 almonds the juice of 1 lemon and means 1 Grand Marnier spoon

For guarnire marmellata of fruit to pleasure codette of chocolate
TIME:1 hour and 15 minutes

You know my melting with the chocolate cake in the middle sliding ring and the crusty crust…

That there, it became my speciality with the passing of years… Good, by agreement the last time that I did it, I missed it but good…
In fact, all the success of the cake lies in the fact of doubling the amounts. To final, the proportions certainly will frighten you but known as you that it is for good ten people. If you wish to keep the normal proportions, think of doing it in a small mould so that the heart is found with wish! If it is too flat, it will cook badly and too quickly (except if you have a good furnace, which is not my case!!)Here the proportions (if you want it smaller, as I said it to you, you divide by two and you use a small mould)
8 eggs, 300 G of chocolate, 250 G of butter, 250 G of sugar, 80 G of flour Good then, to prepare, it is very simple. You beat eggs and sugar with the whip with hand not too a long time, it is not necessary that the eggs start to foam, if not you will lose flux (but that does not prevent the cake from being good, it is different, it is all…). During this time you dissolve the chocolate and butter together (to the pan or micro the waves, that returns to same!) Then you add the flour to the mixture sugar-eggs, you beat still a little (just time that the mixture is homogeneous. Lastly, you add the chocolate-butter mixture. The turn is played!It is not more complicated than that!! You pour in a mould and you make cook time just that the crust is formed, you check by pricking the point of a knife in the center, it is necessary that it is still rather running (that hardens while cooling…)!And my last modification, they is the raspberries! And that, that achieved the unanimity!!You pour the preparation in a buttered mould, and you strew with raspberries (me I take them frozen, I find damage to cook fresh raspberries). one should not hesitate to have the heavy hand over raspberries: they give even more flux to the cake and sweetened acidulous contrast is to be fallen by ground!!

If desfois you do not like the mixture fruits red-chocolate, not of problem! The cake only, or is accompanied very good by English cream or dairy ice cream! Some will say to you that it is as that that it is the best!You will tell me news of them…
P.S: you will notice that I seldom indicate the thermostat of the furnace and the duration of cooking. There is a reason with that: my furnace is completely déglingué. I walk much to the feeling for the cooking of my pastry makings, which is worth me badly râtés… days ago when the feeling also is déglingué…

ChocolateCake truffél with cherries a softness which with fact its effect

I was to make my cake birthday and I galéré I did not know what I wanted with the fruits with the short chocolate I traversed blogs seen enticing receipts but I did not know if I were going to succeed in making certain blogueuses as well asI also have at house 1 bookshop and I fell on 1 Out of the ordinary from current kitchen February-March 2003 the receipt of the cake was for 4 people I thus have X by 5 the receipt and the result is not disappointing very certain people took again 2 times of them

The receipt for 4 people140 chocolate gr. with cocoa 70%140 butter gr.2 egg yolks + 4 white140 sugar gr.20 gr. of flour1 bottle of cherry to the syrup (200 gr. Net approximately)chocolate chipsdissolve the chocolate grated in a quivering bain-marieto incorporate 120 melted butter gr. while smoothing with 1 spatulawhip the sugar and the egg yolks until having a white and sparkling mixtureincorporate the still hot chocolate in the yellows while whipping vigorouslylet warm the mixturemeanwhile beat the white in firm snowincorporate in the pastereserve a third then mix cherries drained in the remainderpour without a buttered and fariné cake panpreheat the furnace on TH 5-6 (160°)let cook cake 45 mn with the furnaceunmould it on a grid and let cooldeposit the cake on a dish cover to it paste reserved on the sides and the top smooth with the spatulaplate the chocolate chips on the edgeskeep in a fresh place until the servicebe possibly useful with a cup of creamThe Councilmake chips house with 150 chocolate gr. of cover and 60 butter gr.

Light Chocolate Cake

Light Chocolate Cake

The week last it was the birthday of the one of my colleagues of work: Anne-Marie, last year, I had prepared a cake with the raspberries, which had gained a great success…
But this year, I decided to change by proposing a chocolate cake, I had located in the Saveurs magazine of April a subject devoted to the chocolate and heading Any chocolate…
At the house, we are not very amateurs of chocolate cakes also, when I wish to test such receipts, I choose my colleagues of work as testers, and I must acknowledge that they not complain any and that they do not balk with the task…
The cake is cake simply with the chocolate without raspberry, these last are simply present on the photograph to make prettier on the one hand, and on the other hand, because we took the practice to make pots with the breakfast…
And I found more pleasant to propose a cake but also fruits which one can picorer and the raspberries seemed me to correspond perfectly to the definition…
This cake is light stops some and especially very marrowy… And moreover, it is very simple to realize…
The recipe: Chocolate cake light
Ingredients (8 sea-green):
- 150 G of black chocolate,
- 120 G of salted butter,
- 120 G of caster sugar (I used sugar will rapadura),
- 20 G of flour,
- 3 eggs,
- 1 salt pinch.
Preparation:
1 - Preheat the furnace with 180°.
2 - Break the lump sugar and made melt it with butter in a pan with the bain-marie.
3 - Break eggs by separating the white from the yellows.
4 - As soon as the chocolate and butter are molten, mix quickly, then let warm.
5 - Add to the chocolate mixture, the egg yolks, sugar and the flour and mix. Salt the white and beat in firm snow.
6 - Mix a little egg white beaten in the chocolate mixture to soften it then add the remainder of the white by raising the preparation to the spatula.
7 - Pour in a mould with cake and to make cooked 20 to 30 mn, while supervising, the cake must remain marrowy

Dressing hazel nut: squares for the coffee or how to say definitively not to the beach this summer

Dressing hazel nut: squares for the coffee or how to say definitively not to the beach this summer

Before using your dressing-hazel nut in sophisticated receipts, test it with these squares. As I recently suggested it in Mercotte, in order to present oneself without fear at the beach this summer, to make quick dip, one can always choose a pretty diving-suit, rather than a bathing suit. That avoids the useless deprivations. In this case, and this case only, here a regulation receipt which falls to peak (before making you run), to use famous dressing with hazel nuts… and to level some guests per hour of a greedy coffee. You will take a square p' tit well?

Prepare your flux with the chocolate the day before, with a very good chocolate. Mercotte singing us without slackening, the virtues of the valrhona (velvety, smoothness of the vintages, depth, flavour), I could only too encourage you to imitate it. I found valrhona at Antoine in Bordeaux:

PASTRY MAKING ANTOINE
19, Portal Course
33000 BORDEAUX
Such: 05 56 81 43 19
antoine.patisserie@wanadoo.fr

Use the base of a chocolate cake, standard melting ofchoc_et_mascobado1Trish Deseine, to see by here, replace sugar by mascobado, very scented (with the accents of liquorice, coffee, caramel) and quite dense, which gives many marrowy… Parfumez possibly your cake, by associating it a little coffee flavour (4 drops), which will raise that of the chocolate. This chocolate cake one of my is preferred, déclinable, ad infinitum, it belongs to the many receipts of the book “I want chocolate” of Trish DESEINE, with amply justified success (simple, ludic, astonishing, beautiful and very greedy!)
Let rest until the following day. The following day: to dissolve approximately 100g black chocolate with grué, to spread out it over the cake, you obtain a pretty lake. To let well cool, and harden.
Let rest until the following day. The following day: to dissolve approximately 100g black chocolate with grué, to spread out it over the cake, you obtain a pretty lake. To let well cool, and harden.

When it is completely hardened, prepare a caramel with the salted butter, with:

caster sugar -75g
butter -30g AOC charentes-Poitou
-40g of liquid cream
- salt flower

To dissolve sugar, when it is quite fair, out it fire, to add butter, then the cream and of the salt flower, (test with a half-cuillérée with coffee to test)
To let cool in T° ambient. Then to spread out this caramel over the top of chocolate cake, with a spatula, and finally: to powder with dressing hazel nut, receipt by here.

Devour with your coffee!

How I sweetened flux with the chocolate of Nathalie, receipt of Trish Deseine

That will not have you escaped: I am caramel and chocolate fan. “How I replaced sugar in the bottom landing to the chocolate of Nathalie”… could have been a title evoking a solution light… that nenni! I am not with that close… and it is without any scruple that I go on the contrary, you to bombard well weighed calories! Attention the eyes and the papillae, it is… party!
Do the flux with the chocolate of Nathalie, receipt of Trish Deseine, you know? Not? … not yet? Then you have chance well, and I envy you, because a beautiful surprise awaits you. Imagine a flux any chocolate, marrowy in heart, almost wet, with melting consistency… a savour which improves last a few days (it is recommended besides to carry it out minimum the day before for the following day)

Many are the variations which I applied “to Deseine”, to see an example here, or anotherthere, and for me the name of the lady indicates from now on this cake fetish. If there were only one of them (with the chocolate) to retain, it would be indeed that one!
Some time ago, I replaced half of the caster sugar contained in the receipt of “known as-Deseine” (either 250g at the base nevertheless!), by sugar 100g and… 150g approximately of fool to caramel.
It absolute F-was drunk-lous!
This chocolate cake with the caramelized perfume is even more marrowy, even more trying, even more delirious! The apparatus enriched by fool to caramel, therefore of fresh cream, is incredible. I let to you test!
Tadaaaam! … receipt!
Melting with the chocolate sweetened partially with the fool caramel

for the fool with caramel:
sugar -100g-2 water càssalted butter -50g-7 càs of fresh cream
Prepare initially your caramel with the cream. Dissolve sugar and water in a pan, without turning.Leave buller to bring to caramel consistency.Out of fire, incorporate butter, while turning highly to mix.Then add the fresh cream, always while turning highly.Let cool it, it is ready!
Cake, ingredients for 6 to 8 shares:
-200g of very good minimum black chocolate with 64%-200g of very good butter -5 eggs -1 càs of flourcaster sugar -100g
for the fool with caramel:
sugar -100g-2 water càssalted butter -50g-7 càs of fresh cream
Prepare initially your caramel with the cream. Dissolve sugar and water in a pan, without turning.Leave buller to bring to caramel consistency.Out of fire, incorporate butter, while turning highly to mix.Then add the fresh cream, always while turning highly.Let cool it, it is ready!
Cake, ingredients for 6 to 8 shares:
-200g of very good minimum black chocolate with 64%-200g of very good butter -5 eggs -1 càs of flourcaster sugar -100g

To carry out the cake:
Make heat the furnace with 190°.Dissolve together with the bain-marie, the chocolate of pieces and butter.Add the caster sugar 100g and let cool a little.Add one by one, each egg, while stirring up well between each, in order to incorporate them completely, Your paste must be brilliant and quite thick. Then add approximately 150g fool to caramel. Lastly, add the flour and smooth the mixture well.Pour in a round antiblocking mould from 20 to 22 cm in diameter, or a square of 22 cm (not more, the cake must preserve thickness) or paper your traditional greaseproof paper mould, then charge for approximately 15/20 minutes.Leave the furnace.The cake must be slightly trembling in the medium.Let cool on a grid. Taste if possible only as from the following day, and take care not to decorate that at the last time with the remainder with fool, not to soften the cake.
Foot-note: three days after, this cake was excellent

The chocolate cake found of Nathalie, receipt of Trish Deseine

The chocolate cake found of Nathalie, receipt of Trish Deseine

It is my chocolate cake preferred. It is simple to realize, one can the nut, hazel nut truffer, of pieces of pears, the napper of sauce to caramel or sauce to the milk chocolate… to accompany it by English cream, of ice… only that! Let us dribble a little…!

But which is Trish?
Trish Deseine, mother of four children, gastronome and impassioned writing, decided to launch out in the drafting of gastronomical books. Of Irish origin, it lives in France since a few years. Its practical, always useful works and terribly esthetics are as many ideas gifts culinary secrecies. Simple receipts, clever ideas, its works conceal relevant councils and small delicious dishes. Mother hen and cordial friend, it delivers all its “tricks” of cooker to us, anticipating the birthdays, the evenings with topics or the lunches pompeux. For a few years, Trish Deseine has created a company specialized in the mail order trading of ustensils and ingredients of pastry making: “With the counter of the chiefs”. Source of this http://64.233.179.104/translate_c?hl=en&u=http://www.evene.fr/&prev=/search%3Fq%3Dg%25C3%25A2teau%2Bde%2Bchocolat%26hl%3Den%26sa%3DG biography.

I adore his books full with easy ways and of simple treats, the receipts of the book “I want chocolate” or even “of full caramel the mouth”… are with damner! They became in a few small years, of the references on the matter.

Receipt
Ingredients for 6 to 8 sea-green:
-200g of very good black chocolate with 70%-200g of very good butter -5 eggs -1 càs of floursugar -250g
To make heat the furnace with 190°.Dissolve together with the bain-marie, the shock and butter.

Add sugar and let cool 1 little.Add 1 to 1, each egg, while stirring up well after each egg until consistency of a thick mayonnaise.Lastly, add the flour and smooth the mixture well.Pour in 1 mould and make cook approximately 20 minutes.Leave the furnace.The cake must be slightly trembling in the medium.Let cool.
Have patience until the following day, the cake is still better. Be used it with a sauce for the milk chocolate, an exquisite excess! (repeat to it ten times!!! Héhé!)

CHOCOLATE MOUSSE CAKE

All the savour of the chocolate in an air texture:chocolate mousse containing chocolate pastrycook, of and egg whites beaten in snow whipped cream.

- Preparation serves: 10 min - Rest: 1 hour 30 or more - Cooking: 5 min

Level:easy

Ingredients for 4 people:

• 200 G of chocolate pastrycook (minimum cocoa 70%)

• 6 egg whites

• 20 Cl of liquid cream floweret

• 80 G of caster sugar

• 1 salt pinch

1 -Pour the cream floweret in a bowl, lay out inside the whips of the beater (which will be used to you to beat the cream in Chantilly) and place the unit at the refrigerator during half an hour or more (it is important to make a success of your whipped cream).
During this time, break the chocolate of pieces in a container

2 -Make gently melt it on a very soft bain-marie.When all the pieces melted, withdraw the containerof the bain-marie and let cool.

3 -Beat the white in firm snow, add salt and sugar continuously to beat.
4 -At the end of half an hour, leave the bowl the refrigerator and beat the cream (during approximately 5 minutes with the whisk) until it transforms into whipped cream. Cease beating at once.
Using a manual whip, delicately incorporate the chocolate in the egg whites beaten in snow.

5 -When the mixture is homogeneous, delicately incorporate it in the whipped cream...

6 -… until foam is perfectly homogeneous.Lay out this chocolate mousse in ramequins and let put back it with the refrigerator during 1 hour or more.
Taste fresh of Chocolate Mousse Cake!The cake is ready to serve

Happy cooking...