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Chocolate Cake with Pine Nuts and Mousse Ingredients - For the cake - 250 grams butter - 200 grams Dark couverture chocolate - 6 eggs - 100 grams sugar - 1 lemon (zest) - 1 Tbsp lemon juice - Vanilla bean - 70 grams Pine nuts - 2 Tbsps cornstarch - butter (for the pan) - Pastry flour (for the pan) - powdered sugar (for dusting) - cocoa powder (for dusting) - White mousse - 4 egg yolks - 5 sheets gelatin - 80 grams sugar - 30 grams white Chocolate - ¼ l milk - Vanilla bean - ¼ l Whipped cream Preparation steps For the cake: Melt the butter and chocolate in a bowl over a pot of simmering water. Separate the eggs. Beat the egg whites until stiff with the lemon juice. Beat the egg yolks with the sugar, lemon zest, and vanilla until fluffy. Stir in the melted chocolate and the pine nuts. Fold the egg whites into the batter. Sift the cornstarch and fold into the batter. Butter a springform pan and dust with flour. Transfer the batter into the pan and smooth. Bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes. Check with a toothpick to see if the cake is done. Remove the cake from the oven and turn out onto a wire rack. Cool completely. To serve, dust the cake with cocoa powder and powdered sugar. Serve the white chocolate mousse on the side. For the mousse: Soak the gelatin in cold water until soft, about 10 minutes. Beat the egg yolks and sugar until fluffy. Melt the chocolate with the vanilla in the milk. Stream into the egg yolks and whisk continuously in a bowl over a pot of simmering water. Squeeze the excess water from the gelatin and stir into the mousse. Whip the cream and fold into the mousse. Chill and let set. Serve next to the cake.
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ponedjeljak, 26. ožujka 2018. Čokoladna rolada sa okusom kave Nekoliko ideja za ovogodišnji Uskrs.Kako je Uskrs ove godine poprilično rano, ništa od kolača ja jagodama. A najbolja zamjena za jagode je naravno čokolada :) Ne znam zašto tako jako volim rolade, jednostavne su za napraviti a uvijek mi djeluju nekako svečano. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Za roladu: 6 jaja prstohvat soli 100 g šećera 50 g kakaa Za nadjev: 200 ml vrhnja za šlag 30 g šećera u prahu 2 žlice jake kave Za posip: kakao Zagrijte pećnicu na 180 C. Veliki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Bjelanjke i sol istucite u čvrsti snijeg. Mikserom pjenasto izradite žumanjke i šećer dok smjesa ne posvijetli i udvostruči joj se volumen. Umiješate prosijani kakao i snijeg od bjelanjaka. Rasporedite smjesu na pripremljeni lim i poravnajte površinu. Pecite u prethodno zagrijanoj pećnici 15-20 minuta. Vruću roladu urolate u papir na kojem se pekla i ostavite da se ohladi. Za kremu istucite vrhnje i šećer u prahu u čvrsti šlag. Umiješajte kavu. Odmotajte ohlađenu roladu i odvojite papir. Premažite je pripremljenom kremom i ponovno zarolajte. Ohladite. Prije posluživanja posipajte kakaom u prahu. Objavio/la Petra Kranjica u 11:16 Oznake: kakao, kava, rolada, šećer u prahu, vrhnje za šlag Pretplati se na: Objavi komentare (Atom)