Here I am again! The time it leaves us a bit of rain and I turn the oven to console me! To tell the truth it’s a bit I wanted to do one of my cakes, that is, those I prefer, which are of this kind, cakes pies type short.
The apple pie, typical American cake par excellence, it is excellent both as a breakfast or as a sweet treat after dinner.
I decided to make a remake ti the brisè, I add sweet red fruits. We liked it a lot! Here is the recipe, apple pie with red berries:
Hello, I started this post to propose it for Mom’s birthday. I make again the three chocolate cake with the right technique that is with transparency instead of baking paper.
Here it is even more elegant and refined for the second time, for sixty-five mom !
This time I did things as they should and I bought the transparency with which I then lined the pan and garnish it came perfect. This time I wanted to decorate it with chocolate plastic roses , of which I will post soon the recipe. I must say that every time is exciting and fresh every time this hits !
A big name like that of Ernst Knam and her wonderful cake that they could not conquer me . In the just- passed edition of ” Bake off Italy ,” as I saw that wonderful cake I fell in love!
This cake was made by the famous Montersino , comparing the two recipes I decided to make the base of Montersino , while the mousse Knam .
It ‘s my favorite , I could not resist it when I saw the edition of Bake off sweets.
Three chocolate cake Ernest Knam, exquisite, delicate and creamy. To force is known, is very good
Autore: Annalisa
Ricetta: Dessert
Cucina: Italian
Ingredienti
For the base:
3 eggs
95 g of sugar
30 g of cocoa powder
For the dark chocolate mousse
250 g of dark chocolate
2 g of gelatin sheets
1 egg yolk
20 ml of milk
250 ml of fresh cream
For the milk chocolate mousse
Same as above 3 g gelatin sheets
For the white chocolate mousse
As above but 4 g gelatin sheets
Preparazione
First, line a regular pan and preheat the oven to 190 ° C
Prepare the base
Beat the egg whites with the sugar and then add the egg yolks .
Add the cocoa and whip together until the mixture is smooth
Bake at 190 ° C for 10 minutes
Then remove from oven and let cool.
Take a mold for a cake or mousse and make the base with this form
Place the base on the bottom.
Line the mold with acetate .
Begin to prepare the chocolate mousse .
Melt the chocolate in a double boiler , in the meantime, soak the gelatin in cold water and dissolve in 20ml of milk, warm milk ( heat it up a little and then immediately turn off the heat , careful not boil the milk otherwise ruin the gelatin )
Whip the cream .
Allow to cool and add to the melted chocolate all over the yolk and gelatin , then the whipped cream. Mix well with a whisk and pour the mixture over the base. Place in freezer for 30 minutes.
Prepare the milk chocolate mousse :
The same method of dark chocolate , the only thing is that the gelatin becomes 3 g . Pull out the mold from the freezer and pour the second moves. Put in the freezer for 30 minutes
Now prepare the white chocolate mousse :
Same procedure as the other two chocolates , but the jelly is 4 g .
Remove the mold from the freezer and pour the mousse last . Put in the freezer for half an hour .
After this time remove the cake from the freezer and put it in the fridge.
Before you draw it I left a few hours in the fridge. Then I leave you to pick any decorations.
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Notes: The acetate is not the real pastry, but just go into stationery, with a few cents you buy a couple of sheets and with a little ingenuity you cover the springform pan and you’ve done.
This recipe is fantastic because the particularity is the chocolate chips in the dough of the pastry! Then there is chocolate and jam, all purchase points because it’s my jam (see post here).
Today they are sloppily .. we go straight to reciepe, tart with homemade orange marmalade:
Place the flour in the center put the sugar, butter, diced, egg and egg yolk.
Begin to knead and also add chocolate chips to form the dough, do not knead too.
Wrap in plastic wrap and refrigerate for about half an hour.
Then roll out the dough and put it a mold cake pan with ⅔.
Spread the inside with jam and then with the remaining dough make cords to garnish surface.
Bake at 180 ° C for about 30 minutes.
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The doses given are for a tart mold 24 cm, as you can see from the photo, I used a loaf pan therefore ‘doses are about half’.
You can also use different kinds of jam with this crust, or rather jams of red fruits that combine more ‘with chocolate, depending on your taste … for example we would be well jam raspberries, or strawberries.
Do not forget to compliment my husband.
Oh yes, this time he formed the plate with the photo of the sweet hubby … bravo!
Today once again is a rainy day. When the days are so dull occasionally, I feel like make a cake . I wanted to eat my famous coffee cake that I could not savor when I made it for an occasion last week.
Coffee Cake, a delicious cake to eat while chatting
Autore: Annalisa
Ricetta: Dessert
Cucina: Italian
Ingredienti
250 g of flour
1 packet of yeast
2 cups of coffee'
2 eggs
120 g of sugar
a glass of milk
90 g of butter
for the chocolate cream
200 g of dark chocolate
20 g of butter
30 ml of milk
Preparazione
Beat the eggs with the sugar.
Add the butter and cups of coffee ' .
At this point, stir in the flour to which has been added the yeast , stir well and add the cup of milk. If the dough is too solid , add some more milk or coffee ' at will until a thick paste.
Put into a greased cake pan and bake for 30 minutes at 180 ° after which remove it from the oven and allow to cool , remove from the oven, cut in half ( two discs ) for the topping .
Proceed to prepare the chocolate cream .
Melt the chocolate with a little butter and milk over low heat , stirring…
Then let cool and spread the cream on the first disk of cake close with the other disk, dust with icing sugar and serve.
