http___www.thursdaycooking.com.hr_2017_09_kuglof.html_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 23.2 24.1 24.2 24.3 24.4 24.5 24.6 24.7 24.8 24.9 24.10 24.11 25.1 25.2 25.3 25.4
Mini Chocolate Loaf Cakes Nutritional values (Percentage of daily recommendation) Ingredients - For the cakes - softened butter (for greasing the pans) - Pastry flour (for the pans) - 120 grams Dark couverture chocolate - 4 eggs - 120 grams softened butter - 100 grams powdered sugar - 1 pinch salt - 1 Vanilla bean (seeded) - 75 grams ground almonds - 75 grams Pastry flour - 1 teaspoon Baking powder - For decorating - 40 grams white Couverture - 250 grams Dark couverture chocolate - 2 tablespoons Whipped cream - 1 tablespoon cold butter Preparation steps Preheat the oven to 180°C (approximately 350°F). Grease the mini loaf pans with butter and dust with flour. For the cakes: Coarsely chop the chocolate and melt in a double boiler or heatproof bowl over a saucepan of simmering water. Remove from heat and allow to cool slightly. Separate the eggs. Combine the egg yolks, butter, half the powdered sugar, salt and vanilla bean seeds in a large bowl. Beat with an electric mixer until smooth and creamy. Beat the egg whites with the remaining powdered sugar until stiff. Stir the melted chocolate into the egg yolk mixture. Mix the ground, almonds, flour and baking powder together and stir into the batter. Gently fold in the egg whites and pour the batter into the prepared loaf pans. Bake for 25 minutes, until a toothpick inserted comes out clean. Remove from oven, allow to cool slightly before removing from the loaf pans, then cool completely on a wire rack. To decorate: Grate the white chocolate and some of the dark chocolate for garnish. Melt the remaining dark chocolate with the cream in a double boiler. Remove from heat, allow to cool slightly and stir in the butter. Spread onto the cooled cakes and sprinkle with the grated chocolate.
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 18.2 19.1 20.1 20.2 21.1 22.1 22.2 23.1 24.1 25.1 26.1
RECEPT: Recept za ispis 250 g maslaca 200 g šećera 20 g vanilin šećera 7 jaja 50 g grožđica 60 g čokolade 60 g oraha 300 g brašna 1 prašak za pecivo rum bademi u listićima za posip kalupa šećer u prahu za posip U šalici pomiješajte mlaku vodu sa malo ruma pa u nju stavite grožđice kako mi omekšale. Zagrijte pećnicu na 180 C. Namastite kalup za kuglof pa ga posipajte bademima u listićima. Odvojite bjelanjke od žumanjaka. Bjelanjcima dodajte 100 g šećera pa ih mikserom izradite u čvrsti snijeg. U prikladnu posudu stavite omekšali maslac, žumanjke i preostalih 110 g šećera, pa sve izradite mikserom dok smjesa ne posvijetli i šećer se otopi. Grožđice ocijedite od tekučine pa ih umiješajte u pjenastu smjesu maslaca. Dodajte nasjeckane orahe i čokoladu. Prosijte brašno pomiješano sa praškom za pecivo. Prosijanu smjesu umiješajte u smjesu jaja i izmješajte. Na kraju umiješajte i snijeg od bjelanjka. Dobivenu smjesu istresite u pripremljeni kalup za kuglof. Zagladite površinu. Pecite u prethodno zagrijanoj pećnici 60 minuta. Pečeni kuglof istresite na tanjur za posluživanje pa ga odmah dok je još vruć posipajte šećerom u prahu kako bi ostao sočan.