French Chocolate Cake

At least that's the title of the New York Times a note in his journal on Sunday, which found S., titled "vintage pastry," and I could not make it stop!

It is true that column analysis of this type of cakes: concetrada, moist, decadent flourless, have become fashionable in the menus of the restaurants in the last decades. First there was the volcano version: tibia and heart still liquid, but more recently, in many letters, especially of small bistros and delis, it appears this version, usually under the name chocolate moist cake.

Perhaps the change is because the volcano is more complicated preparation to serve lunch, dinner or brunch fast, which for good food but not so many pretensions. You can also succeed the fact that many current diseases prohibit the consumption of gluten, and this type of cake has no flour, or the little that has replaceable or avoidable.

But better analysis I leave to those who know, like this journalist, who discusses the new versions of these preparations in modern menus to highlight the date of publication of this recipe: 1969.
In conclusion: it will be a dessert century, but it is time to enjoy!

The original recipe is accompanied with whipped cream, the restaurants usually comes with ice cream, but this time we ate alone, in small portions, at the time of the meal, with coffee / tea. The chocolate flavor stands out and has absolute leadership in this small piece without accompaniment. But yes, for dessert would be much eat alone.

Another thing: not to overeat, I just made ​​half the recipe and cook in a smaller pan.
I passed the recipe original, to decide which type you want to binge!

I take this festive recipe type (is that chocolate makes us think of holiday preparations?) To thank you all / as to follow me! Here we are at 100!

French Chocolate Cake Evelyn Sharpe
Ingredients
450 grams good quality dark chocolate
140 grams butter
1 tablespoon flour
1 tablespoon sugar
4 eggs
whipped cream to accompany Preparation 1. Preheat oven to medium / strong (200/220 º C). Put parchment paper on the base of a 24cm springform pan. 2. Melt the chocolate in a double boiler, without the bowl touch the water. 3. Add the butter, flour and sugar. Lightly beat the egg yolks and add them. 4. Beat egg whites until they foam and hold their shape, but not over beat, do not drive to the point ... more like a foamy cloud form soft peaks. Add to chocolate outflanking. 5. Cooking + / -15 minutes. Turn off the heat, opening the oven door and leave the cake inside to cool. 6. To serve, cut with a knife dipped in warm water with cream ... or portions tiny and alone!

Biscuit pâté joconde + cigarette = Birthday!

The first daring bakers of the year: a cake based on a joconde biscuit decorated with cigarette pâté, filled with a cream or mousse in layers, interspersed with biscuit. Then the challenge was to prepare a dessert ornamental, composed of different layers of dough and filling, to serve cold.

The final cake took advantage PIEI's birthday, and took advantage to post the birthday of the blog!
Yes! Bake something turns 2!
In these 2 years transformed the blog, there were recipes, crafts, courses, cartoons, previews photo ... also increased the number of followers, comments, my posts, and above all, the friends of the blogosphere that swarm all over the world! And who share their blogs through their experiences, recipes, pictures, skills and sympathy, to generate a community that entertains us and makes us all friends from a distance.

I proceed to tell you about the challenge: the cake was a success, like birthday, and to vary or crumbs were not! The flavors are repeated, but this time I used cream instead of mousse, and I modified the recipe a little group, since for some features of the ingredients and how to work them, preferred to use the recipe from Olivier. It is also almost equal to the challenge, which can be found here .

The January 2011 Daring Bakers' challenge hosted by WAS Astheroshe of the blog Accro . She chose to challenge everyone to make a Biscuit Joconde Print to wrap around an entremets dessert.

Well, now no more, and a day late, I left my prescription.

Pâté cigarette
equal parts (in this case 25 grams) of:
butter cream icing sugar + + + clear flour. In my case, the biscuit was white, so the design had to be dark, so q replace a portion of the flour with unsweetened cocoa.
Blend well and let it rest in refrigerator.
Once in a sleeve cold , is drawn on parchment paper or Silpat a design you want, can also be achieved with a stencil.
Leave the plate in the refrigerator while you prepare the biscuit.
You can also make designs for decorating the cake, which is to cool and cook in a medium oven / high (200 ° C) approximately 10 minutes.

Joconde Biscuit
Ingredients
180 grams of TPT (tant pour tant, 50% of ground almonds and powdered sugar 50%, in this case 90 grams each)
yolk 115 grams (about 6)
160 grams of clear (about 3 are 150, but they will overrun a little bit of pâté cigarette, so I can add here)
65 grams sugar
65 grams flour Procedure 1. Preheat oven to 180 ° C. 2. Beat the yolks with TPT. 3. Beat egg whites with sugar until stiff joint. Add to the yolks. 4. Add the flour with encircling movements. 5. Place one hand on the cold side design of the cake, prepare another plate and two disks for the base and inside of it. 6. Bake about 15-20 minutes, until the biscuit is still tender, so it does not break.

Chocolate cream
ganache Prepare a cream with 250 grams and 90 grams of dark chocolate.
Let cool in refrigerator several hours. Beat until mixture forms a creamy consistency. Reserve in refrigerator. passionfruit cream Heat 200 grams of passion fruit pulp (keep some seeds for decoration) with 20 grams of sugar and 7 grams of hydrated gelatin 45 grams of cold water. Remove from heat when gelatin is dissolved. Whip cream and add cold the previous preparation, but before the gelatin begins to solidify. To assemble the cake Put the biscuit icing sugar to prevent sticking. Cut strips of the design. Place the strips around a ring with an acetate. At the base of the ring to accommodate a disc of dough. Pour the chocolate cream. Arrange the other disk, which must be smaller than the base. Finish with the cream of passion fruit, arranging seeds, and reserve in the freezer. If the pâté made ​​cigarette designs, used for decoration before serving.

end of this year 2 | Chocolate Tart by 31

A week after the mini chocolate pecan cookies feet and butter, it was time to try new recipes ...
The 31 is usually more glamorous than the 24 ... or at least in the movies.

The 24 is the family celebration, and the 31 is going to eat out after a party, etc ...
For this issue of Glamour is that I chose a recipe with chocolate, chocolate silk, a kind of truffle Tart with a delicate ganache, which was very bright, in addition to the smoothness of the filling.
This recipe is a blend of French chocolate cake made ​​in the kinds of pastry, Helen Tartlet , and Josie (again) daydreamer desserts ... Josie is that many recipes published Christmas, so I was browsing a lot of your blog, and collecting old recipes.

Furthermore, with the chocolate we will never go wrong! Is 99% foolproof, right?
The mass of the base can be any pate sablee who are accustomed to using, including chocolate can be. I had reserved a little dough for the cookies we made ​​with CAI for nuggets with sweet potato, but as we do, and in January went on vacation with parents, using the complete basis for these chocolate Sedita . Because I used this dough rest, I only left 2 dozen mini Tart, so I scaled the recipe to 1 egg ... I finally ended up doing a dozen more since I left over filling, but as I had I used a sugar cookie dough I had left over from the q ultimate cheesecake, plus a bit of bitter cocoa and melted butter as a base, and finally ganache filling up. A good measure to avoid wasting the delicacy!
Similarly, even though the new year has started, does not seem very different from the previous ... is that I did not take vacation?

Chocolate Cake
Ingredients
for a mass base of 25-30cm cake, cooked in white.
200 grams of bittersweet chocolate or
200 grams of butter at room temperature
50 grams of sugar
60 ml cream
4 eggs Procedure 1. Chop the chocolate and set aside. 2. Heat the sugar and butter until it boils. Pour over chocolate and let stand a few minutes. 3. Add the cream and eggs at a time, mixing well after each addition. 4. Place on pre-cooked white base, and cook for about 20 minutes. 5. Cool completely before covering with the ganache. Ganache 120 grams of chopped chocolate. 1 / 3 cup heavy cream heated to a boil. 30 grams of butter at room temperature. proceed in the traditional way to make a ganache by adding finally the butter. Pour over cool cake ganache still liquid, so that easily covers a whole.