200 grams
(7 ounces) dark chocolate (I used Lindt Excellence 70%)
60 ml
(1/4 cup) freshly brewed espresso
200 grams
(3/4 cup plus 2 tbsp) unsalted butter, room temperature, plus some for greasing the pan
135 grams
(1 cup plus 2 tbsp) plain/AP flour, plus some for the pan
1 1/4 tsp
baking powder
3 tbsp
good quality cocoa powder
5 eggs
(L), free range or organic if possible, separated
one pinch of fine salt
200 grams
(1 cup) superfine sugar
crème fraîche (I used about 200 grams / 7 ounces of a French crème fraîche) – according to Nigel Slater the use of crème fraîche here “it is an important part of the cake”.
- einer kam und das war es dann auch schon - also verzeiht mir. ja, man könnte meinen es sei ein Herbst/Winterkuchen - mit vielen Gewürzen, Pecannüssen und Mohn
By Kiki Johnson Cinnamon&Coriander. &. Lemon Meringue Cupcakeswith Smores Frosting. This Lemon Poppy Seed Cake is one of the cakes I love to make when winter turns into spring
CAKESAND FRUITS - PART I. As the first post for my week-long daily series on late summer and early fall desserts, I chose a classic, old-fashionedandwell-known Plum Cake or Torte ("Pflaumenkuchen"), using the first Italian plums that have appeared in the markets
CAKESAND FRUITS - PARTII. CAKESAND FRUITS - PART I. Although this pretty Autumnal Cake is the last cake to be featured in my week-long series on CAKESAND FRUITS, I will be putting together one more post this week that will conclude this series – it will be about the Country Fair that I visited with my family and that inspired me to do this series
After featuring two recipes with Italian Plums yesterday, the second fruit that plays a starring role in my week-long series on “CAKESAND FRUITS” is meant as a celebration of one of the most intensely flavored and gloriously colored of all berries, the Red Currants
CAKESAND FRUITS - PART I. You can use the very versatile pears in savory salads mixed with bitter greens andsharp-flavored cheeses, in main dishes, in drinks, desserts, preserves, compotes, pickles, chutneys, and, of course, in baking, for cakes as well as tarts
This is a simple, moist, lemony cakewith the wonderful added taste and crunch from the poppyseeds. This moistcake will keep well for a day or two, make sure to wrap the cake well and keep it in a dry, cool place
Adapted from Essen & Trinken Magazin. Cakes made with polenta are extremely delicious in my opinion. No cheesecake, no cupcakes – nope – it’s polenta cake
in another bowl, combine butter and sugar with a hand mixer until creamy. dust with the brown sugar. now add crèmefraîcheand flour mix, alternating between the two
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