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The chocolate cake

A delight!

It 's a recipe I pulled Alessandra view "evidence of the cook." Very fast to prepare (10 minutes) and really tasty.
few ingredients, no baking powder and butter so much!

Ingredients:

- 100 gr. butter;

- 100 gr. sugar;

- 125 gr. dark chocolate;

- 4 eggs;

- 40 gr. of flour.

in a bowl put chocolate, butter and sugar. Melt in the microwave (in my old oven about two minutes). Wait a few minutes to cool.

Meanwhile whip the egg whites firm of three eggs with a pinch of salt.

Combine melted chocolate and a red egg. Mix well.

Add, little by little, the clear mounted.

Finally add the flour.
Arrange in a baking pan covered with parchment paper.

Bake for 20 minutes at 180 degrees.

Dust with icing sugar.
Bon appetit! Denise

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pandoro! Happy Birthday His Majesty the brown

I have to say somthing that is really delicious. Our palates were accustomed to industrial products, this is a different music!

The only thing is that it has a hint of yeast. But I read on the net and after a few days disappears. Maybe because we have tasted just cold? Is it true? Someone can give me some guidance? Thanks.

Anyway, the result is very good.

The recipe comes from the Simili sisters that depopulated the network.

Sure it takes a little patience and time, but if you organize you can do. There I could I, with the small tarantolata!

I started at 16.30 and I fired pandoro to 10.30 the following day. Let's go step by step

.

Ingredients: (in total)

- manitoba flour 450 gr. (At the mill near my house gave me the meal "flower");

- sugar 135 gr.;

- 170 g butter (room temperature);

- 4 eggs;

- brewer's yeast 18 gr.;

- 1 teaspoon salt;

- vanilla 1 vanilla;

- water

The job involves three bodies and then the next leaf. Those listed above are the ingredients that will in total, while those below will be used for each phase. The

lievitino.

-lukewarm water 60 gr.;

- yeast 15 gr.;

- flour 50 gr.;

- sugar 10 gr.;

- 1 egg yolk;

In a bowl dissolve yeast in water lukewarm, add the other ingredients help with a whisk to avoid lumps, cover with plastic wrap and let rise for about an hour, the dough has doubled. At my house is pretty cool so I always left the dough in the oven with the light on.

After rising so will

At this point I moved the bowl of dough in bread machine

the first mixture. To add lievitino

- flour 200 gr.;

- butter 30 gr.;

- 1 egg;

- yeast 3 oz.;

- riepida 2 tablespoons water;

- sugar 25 gr.;

Dissolve yeast in water and add it to lievitino. Press the bread machine pizza dough with the rules. With the lid open while the machine knead, add too other ingredients. I tried with a tablespoon of flour to prevent remained on the edges, which often happens. I knead a few minutes left then I covered the basket with plastic wrap and let rise in the oven for about an hour. Should double in volume.

The second mixture.

the first batter join

- flour 200 gr.;

- sugar 100 gr.;

- two eggs;

- 1 teaspoon salt;

- 1 vanilla bean;

At first mixture add the other ingredients. I used only half of the vanilla bean that I opened with a boxcutter and I picked out the seeds. Berry blank will use to flavor the sugar.

Press the dough program. My car makes a first mixture of a few minutes and then stops to rest the dough. I have done so when the car stopped I did restart the program and so he worked the dough for about ten minutes. Cover the basket with the film and lasciatre rise for 1 hour and 30 minutes. Then put in the refrigerator for 45 minutes.

The peeling.

Remove from refrigerator and knead the dough as a minimum. Put on floured work surface and roll into a square.

Place softened butter in the center.

Now close the sides of the dough without butter to cover it.

not make my mistake. Flour very good plan lavoro.Ripiegare the other sides to form a smaller square.

Roll out the dough with a rolling pin into a long strip triple.

And fold in on itself.

Now wrap the dough in plastic wrap and refrigerate 20 minutes. After resting
repeat this process (roll out the strips and fold back on itself) two more times and always leaving it rest 20 minutes in the refrigerator. At the end of the last resting
take the dough and fold to form a ball and taking the edges under.
Place the ball in well-buttered mold with smooth side down and folds that look ....

Cover with greased foil and bake off for 10-12 hours. I put the mold in the oven and I cooked the pandoro 23.30 to 10.30 the following morning.

Here after rising. And now
cooking. Similar
The sisters give this information 10 minutes and 10 minutes at 170 degrees to 160 degrees.
I have done so. 10 minutes at 170 degrees, 20 minutes at 160 and 20 to 150 degrees. However you do the toothpick test (in this case is one of those to be spit.

Just a suggestion. Pandoro When you put in the oven the butter begins to boil over so avoid doing that as I put it mold on the grate in the bottom floor so the butter has dripped on the furnace burning! Put the pan with a goccino of water to prevent burns.
other advice. A half cover the pan with cooking parchment paper to prevent the pandoro burn.

Bon appetit! Denise

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glacè!

Me and my husband love them.
course should take them in moderation but it is not the case. Quan
there to enjoy them. Point. Preparing
marron glacé and much easier than you think. It just takes patience.
But all efforts are rewarded.
Here's how.
Recipe:
- Chestnut brown type;
- water
- sugar
- patience!
First bisonga cose of excellent chestnuts. With a boxcutter
peel the chestnuts by removing the outer husk.

Now put them in a saucepan cover with plenty of water and boil for 15 minutes.

Now armed with holy patience.

Drain the chestnuts and remove all the skins.

Warning (I say this from experience):

1) chestnuts are peeled while still hot, otherwise the skins do not come off

2) do not let them continue to cook in boiling water otherwise.

This step is very delicate because it takes a little time and a little care. Often they break the chestnuts while stripping but all things are good though, some brown whole is another matter entirely.

Now we need to weigh the chestnuts. You must have the same weight of water and sugar.

So if you got 400 gr. Chestnut must weigh 400 grams. water and 400 gr. of sugar.

In a saucepan with the very wide and thick bottom (to avoid stacking one on chestnuts) put water and sugar. Dissolve the sugar and gently add the chestnuts.

Bring to a boil and cook for five minutes.

cool and cover with a lid. After 24 hours, bring to a boil and cook for 2 / 3 minutes. After 24 hours, repeat the operation. In total you will have to make the operation five times.

After the last boiling, before draining the chestnuts should try, because they happen to be undercooked and if in doubt, continue to boil for several minutes.

When cooking is great drain on a rack, and once they are dry, store them in a tin box. I do not know what to say last because we are selling.

Bon appetit!

Denise