Whoopie pies – sa strigam si noi WHOOOOPIE!

Whoopie Pies

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Ingrediente:

Pentru whoopie: 250 g faina, 1 praf de sare, 18 g praf de copt, 180 g unt, 150 g zahar, 80 g cacao, 1 ou, vanilie, 60 ml lapte batut (sana), 60 ml lapte dulce.


Untul se freaca cu zaharul pana avem o crema spumoasa, adaugam vanilie, praful de sare si mixam in continuare. Apoi punem oul la temperatura camerei si laptele batut.
Intr-un bol cernem faina, cacaoa si praful de copt. Alternativ, adaugam peste unt faina amestecata cu cacao si laptele dulce. Va rezulta o compozitie densa. Punem compozitia intr-un pos si formam gramajoare de aproximativ 2 cm in tava pe hartie de copt.
_DSC4738
Se lasa distanta intre ele. Se coc in cuptorul preincalzit la 180 de grade, timp de 13-14 minute.
Se lasa la racit.
_DSC4739

Crema marshmallow :
2 albusuri se bat spuma cu un praf de sare. Intr-un vas, punem pe foc 180 g zahar cu 60 ml apa. Dupa ce a inceput sa fiarba, se mai tine aproximativ 5 minute (zaharul sa fie topit). Turnam siropul de zahar peste albusurile batute spuma si mixam continuu pana se raceste vasul. La final, se adauga 80 g zahar pudra.
Potrivim biscuitii si ii umplem cu crema




Mud cake…simply chocolate…prajitura decadenta

Mud cake – o prajitura ciocolatoasa, care se topeste in gura si care ne topeste orice dorinta de a rezista isipitei…

image 085

Ingrediente

  • 300 g faina
  • 175 ml apa fierbinte
  • 250 g unt
  • 250 g ciocolata neagra
  • 125 ml lapte
  • 55 g cacao
  • 4 oua
  • 550 g zahar
  • 30 g ness
  • 30 ml ulei
  • 1/2 lingurita bicarbonat de sodiu
  • 2 lingurite praf de copt
  • sare

image 089

Preparare

Untul, ciocolata rupta bucati, zaharul, apa fierbinte (nessul dizolvat ) Se pun pe baie de aburi la topit.
Se da jos de pe foc, se adauga laptele, apoi 4 oua pe rand, uleiul. Se amesteca cu mixerul.Intr-un vas se amesteca faina, cacaoa, praful de copt, bicarbonatul. Inainte de a le pune in compozitie, se cern cu o sita. Se coace in cuptoul incins la 150 de grade timp de 2 ore. Se scoate din forma cand este complet rece.
Deasupra se pune glazura de ciocolata.

 

Iata si filmul care m-a inspirat:

 




Chocoflan – prajitura imposibila

Chocoflan

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Pentru caramel:

4 linguri de zahar si o lingura de apa se caramelizeaza.

Ungem o tava de guguluf cu unt si turnam caramelul.

Blatul de ciocolata

Ingrediente

  • 125 ciocolata neagra
  • 80 g unt
  • 3 oua
  • 125g zahar
  • 80 g faina
  • 2 linguri cacao
  • un praf de sare

Preparare blat

Topim untul si punem in el ciocolata rupta bucatele. Omogenizam bine sa se topeasca ciocolata (daca nu s-a topit putem sa mai bagam 20 de secunde la microunde).

In alt bol batem ouale cu zaharul apoi le punem peste ciocolata. Adaugam faina si cacaoa cernute si un praf de sare.

Turnam compozitia peste vasul in care am pus caramelul.

_DSC4558

Flanul de vanilie

Ingrediente

  • 200 ml lapte condensat
  • 100 ml lapte dulce
  • 4 oua
  • 120 g zahar.

Preparare

Ouale se bat cu zaharul si adaugam laptele (cel dulce si cel condensat).
Punem flanul in tava peste compozitia cu ciocolata.

Se coace la 180 de grade pe cea mai joasa treapta a cuptorului, intr-un vas in care punem apa fiarta pana la jumatate.Deasupra se acopera cu folie de aluminiu. Se coace o ora si 15 minute.
Se lasa sa se raceasca cam o ora, apoi se pune un platou deasupra formei si cu o miscare rapida intoarcem forma.
Pofta Buna!

Si nu, nu este o greseala! In timpul coacerii, straturile se inverseaza! Singure! De la sine! Imposibil?

 

Si sursa retetei (peste care am intervenit cu mici adaptari):

 

Fotografii de la prietenii ALINA'S CUISINE care au incercat reteta

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Ciambella marmorata …Perfecta langa cafeaua de dimineata sau ceaiul de la ora 5

Ciambella marmozizzata (numele original) sau bundt cake

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Ingrediente

  • 500 g faina
  • 6 oua
  • 300 g zahar
  • 250 g unt
  • coaja de la o portocala/lamaie
  • 300 ml lapte
  • 1 plic praf de copt.

Preparare

Untul se freaca cu zaharul, se adauga ouale pe rand. Faina se amesteca cu praful de copt si se cerne peste compozitia cu unt, amestecand cu o spatula usor. Adaugam faina si cei 300 ml lapte alternativ. Impartim compozitia in 2 vase(sa fie cantitati arpox egale). In unadin ele adaugam 30 de cacao, iar in cealalta coaja de portocoala/lamaie, vanilie, un pic de suc de lamaie si 50 g fulgi de ciocolata. Intr-o forma cu diametrul de 23-24 cm punem alternativ compozitia ( o lingura cu cacao una alba pana terminam un rand. Incepem al 2-lea rand, avand grija ca acolo unde am pus cacao sa punem acum compozitie alba, si tot asa, pana terminam toata compozitia de pus in forma). Coacem la 170 de grade cam 65-70 min (sa iasa scobitoarea curata ).
Deasupra se pune glazura de ciocolata din 140 ml smantana pentru frisca si 140 g ciocolata neagra.

 




Dintii negresei, prajitura copilariei noastre

Prajitura Dintii negresei!

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-Blat: 250 g unt 80% grasime se freaca cu o cana de zahar. Se adauga pe rand 6 galbenusuri, amestecand bine dupa fiecare. Se adauga alternativ o cana de lapte si 300 g faina amestecata cu 1 plic praf de copt si 50 g cacao. Se pune in tava de aragaz unsa si tapetata cu faina. Se coace in cuptorul preincalzit la 180 grade timp de 25 min (proba scobitorii).

 

Cat sta la cuptor pregatim bezeaua din 6 albusuri se bat spuma cu un praf de sare, se adauga 150 g zahar treptat si zeama de la o lamaie. Se freca bine cu mixerul pana avem o bezea foarte tare. Ca arome am pus un pic de esenta de rom. Cand blatul este copt , il scoatem si il ungem cu gem de prune sau caise in strat foarte subtire. Peste adaugam bezeaua si nivelam bine. O dam din nou la cuptor pentru inca 7-8 minute. O lasam sa ser acoreasca 10 min apoi taiem cu cutitul inmuiat in apa rece. Dupa fiecare rand taiat , spalam cutitul ca sa taiem bezeaua perfect .

Pofta Mare!!!!

Later edit: facand un inventar al denumirilor sub care este cunoscuta, am gasit “dintii negresei”, “zi si noapte”, “dinte de negru”, “negresa”, “dinte negru”, “negrii in camasi albe”. Voi sub ce denumire ati cunoscut-o in copilarie?