Bolo pudim de chocolate da nelinha

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nelinha1970:
Citação de: SandraRito em Setembro 07, 2006, 20:17:08 pm

Acabei de fazer o bolo pudim e foi rapidissssssssimo na bimby, nem é necessário lavar o copo da bimby, ainda está no forno e já tem um optimo aspecto :P :P :P

 :-* :-*


Então, como ficou o bolinho ::)

SandraRito:
Ficou optimo e as crianças também gostam :P :P :P

katrix9:
Creio que esta receita é semelhante na confecção à que servimos no Mandarim-Macau com a diferença de que este é sevido frio e o outro era servido acabado de sair do forno (exactamente no ponto da receita baixo em que dizem para não o servir) e servi-lo com gelado de baunilha - de notar que esta receita terá que ser ajustada porque é para 15 pessoas:

 LeBel's Chocolate Half-Baked (Molten) Cake

    Serves 10-15 (depends on the appetite and sweet tooth of your guests!)

    This has to be one of the easiest chocolate cakes to make. It takes all but 10 minutes to prepare, exactly 17 minutes to bake, but you need to let it rest at least 3 hours before serving. So best to make it in the morning and enjoy it with friends at dinnertime. This recipe will yield one large (lasagna dish-like) cake, you can cut the recipe in half for a smaller cake, if so then bake for 10 to 12 minutes.

    You will need:
  # 500 grams (about 18 ounces or 3 1/4 cups) of bittersweet chocolate*
  # 300 ml butter (a bit more than half a pound)**
  # 500 ml sugar (about 2 cups, less if you like it less sweet)
  # 8 eggs
  # 125 ml flour (about 1/2 cup) sifted

    * any dark chocolate will do, best is to use 75 percent cocoa concentration.

    ** I use salted butter, it adds a je-ne-sais quoi, but you can use unsalted if you want

    Melt chocolate and butter in a double-boiler. Use a large enough bowl to be able to add other ingredients.

    In separate bowl, mix eggs and sugar. Slowly add the egg mixture to the melted chocolate, mixing as you add. Then add sifted flour, mix well but do not over mix.

    Pour in rectangular lasagna-like dish (pour into an individual bowl instead). I line mine with parchment paper that I spray with Pam, but you can simply grease and flour your baking dish and it will be fine. The parchment paper makes it easier and less messy to unmold the entire cake.

    VERY IMPORTANT: Make sure to leave a generous amount of butter in the bowl. Half the fun is licking it -- just like when you were a kid!

    Bake at 425 degrees Fahrenheit for 5 minutes, then at 400 degrees for 12 minutes. (Do not let the cake overcook). IMPORTANT: Do not cut the cake when it is first coming out of the oven: at this point the center is still all liquid! - (make individual portions and serve it right away hot with vanilla ice cream with a bit of icing sugar and a cinnamon stick - Mario's suggestions).

    Remove and let cool for at least 3 hours before serving -- this can easily be made the night before.

    For a slight twist: pour half the batter in dish, then spread a thin layer of marmalade or raspberry jam over the batter, then pour the remaining half of the batter.

    Serving tip: you can serve with whipped cream. I like to serve mine with Bing cherries (canned) stewed for about 30 minutes with a bit of sugar and a split vanilla bean (remove cinnamon and bean before serving).


mouro1:


  what ?????????????

nelinha1970:
 ??? what  ??? ???

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