The health benefits, aphrodisiac qualities and incomparable taste of chocolate have been passionately defended for centuries. And if there's one thing that all chocolate lovers agree on, it is the pure pleasure one gets from eating in its myriad forms.
Cocoa was used by generations of cooks around the world to create a plethora of sweets, cakes and biscuits, truffles, drinks and delicious desserts, and I want to begin your chocolate Introductionwith cake. Why not try to impress a grandfather cake (torta del nonno) to your guests? These are not for the faint hearted, neither hot puddings, which are indulgently rich, and for only the most severe Chocolate devil.
If given a little better than chocolate from someone who must surely know that they are homemade. Truffles and candies are the worst sin, so you can enter into Italian for some decadent chocolateTruffles - it's up to you to decide whether you give them ...
Chocolate truffles.
This classic truffle recipe is very rich and dense, and dependent to qualify for the best chocolate you can afford. For true addicts truffles, stir a little truffle honey or a drop of real truffle oil into the mix - the combination is delicious. Break the chocolate into small pieces and cut in a Pyrex / China Basin. Place the bowl in the rim of a pot, so thatIt is suspended over boiling water. Stir until all melted and remove from the pan. Beat in the butter, egg yolks, liqueur and truffle honey, if using. Cover with plastic wrap and leave in refrigerator for 1 hour, or become solid.
Sift a cocoa onto a plate. Delete With a spoon, scoop the chilled chocolate mixture into rugged hills, in the form of a knobbly truffle shape in your hands, and then in the cocoa. Roll around until it is completely covered and put on the prepared bakingSheet. Layer in an airtight container between sheets of parchment paper and refrigerate for up to five days, or freeze up to a month.
150 g dark chocolate (60-70 per cent cocoa solids)
100g salted butter, cut into cubes
1 egg yolk
2 tablespoons Mozart Black Chocolate Liqueur or
dark creme de cacao
1 teaspoon honey, truffles, or a decline in real truffle oil (optional)
Unsweetened cocoa, to dust.
Torta del Nonno (grandfatherCake)
Everyone in Italy knows this fabulous chocolate cake with custard cream filling and decorated with crunchy pine nuts. Its fragrance is so impressive, if I bake them in Italy appear to people as if by magic in my kitchen in search of this rich treat.
To stir the batter, cream butter and sugar in a large bowl with an electric beater, until foamy. Beat in egg yolks, orange peel, vanilla sugar and salt. Stir in the flour until almost mixed. Transfer toa lightly floured work surface and knead gently until smooth. Divide into two parts - a little larger than the other. Form into disks, wrap in clingfilm and refrigerate for at least 30 minutes.
Roll out the larger piece of dough to use as thin as possible in order to line the tart tin. The dough all over with a fork and freeze for at least 15 minutes.
Preheat oven to 190 ° C / gas level 5 Line the tart with aluminum foil or baking paper, fill with baking paper and beans and bakeBlind for 15 minutes. They dry the foil and baking beans and return to the oven for 10 minutes to remove. Take from the oven and let cool. Leave the oven on.
Meanwhile make the chocolate cream filling, heat the milk with the chocolate in a large frying pan. If it's just to boil, remove from the heat. Beat the egg yolks with the sugar in a large bowl, then whisk in the flour and cocoa. Whisk in the hot chocolate milk. Return theMixture into the pan and heat gently while stirring until beginning to thicken. Once it reaches a very slow boil, simmer for 2 minutes, then stir the vanilla extract. Pour into the cooled pastry case and leave to cool.
Roll out the remaining dough into a circle that is slightly larger than the diameter of the cake tin. Brush the edge of the pastry case with the beaten egg yolk and cover the filling with the pastry circle, pressing it firmly against the cooked edges, then cut away the excess.Brush the dough with egg yolk and scatter the pine nuts. Make a few air holes in the top. Bake 1 hours, then remove from the oven and let cool completely. Dust with icing sugar and serve.
Serves 8
2 egg yolks, beaten Glaze
4-6 tablespoons pine nuts
Icing sugar, to keep dust
PASTRY
175g butter, soft
100g golden caster sugar
2 egg yolks
Finely grated rind of 1 unwaxed orange
1Teaspoon vanilla extract
A pinch of salt
250g flour
CHOCOLATE CUSTARD FILLING
600ml milk
50 g dark chocolate (60-70 per cent cocoa solids) finely chopped
2 egg yolks
75g grams of powdered sugar
1 tablespoon flour, corn flour or potato starch
3 tablespoons unsweetened cocoa
1 / 2 teaspoon vanilla extract
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