There is still time for the diet, but a little sin you can do for the Epiphany.
Tomorrow diet! I swear!
These are the chocolates that I wanted to do to celebrate the Epiphany.
If you would like them with color and with more varied tastes like smarties more pronounced, you can melt them into small pieces in chocolate, or as I did, simply insert them into the mold whole or in a half (It depends on the size of the molds).
Hola! We’re back regenerated from a nice ride to the lake! Sometimes we want that relaxing!
Here a yummy dessert!
If you want the cupcakes’ receipe, I refer you here, since I’ve already done, what is new it’s frosting with philadelphia that I wanted to try.
Given the amazing result, it will be my favorite frosting! We love it!
With this post I would like to wish all mothers in the world and also to those flown in the sky, since this cake was given me by my dearest aunt, just flying in the sky, when I was pregnant with my daughter.
In fact it is a dessert that you could see in the bakeries of Abruzzo, on the occasion of Easter and Mother’s Day. I interpreted it a little, because the original recipe don’t have it, I just know that there’s the chocolate dough into small pieces and almonds, so I remade found a recipe in a cookbook that I seemed to fit, I joined the chocolate mixture and almonds and then I covered the surface of chocolate.
When I tasted it, I was surprised because the result was exactly what I hoped : the taste and the interior is exactly like the one true mother’s heart!
Melt the chocolate in a double boiler, remove from heat and immediately add the water and honey.
Turn vigorously with a wooden spoon and add a bit of powdered sugar.
Stir again and when you see that it begins to form a dough pour onto waxed paper that you will support on a marble slab, so as to cool the whole thing quickly and thus contribute to the formation of plastic chocolate.
At this point, with a latex glove to add some more icing sugar and work. The mixture should be a little sticky.
Let it rest in the refrigerator a half hour and you will see that it cools it will harden and become a dough ready to be processed.
If you still need to add a pinch of sugar.
I’m super amused and fascinated to work this dough, decorating is beautiful!
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
For the base:
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
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.
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.
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.
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!
Now I greet you and wish you a good evening!
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