18 November 2014

Gateau Poire chocolat (Cake de peras y chocolate)









Who love pears and chocolat?? well this is your cake or..dessert, always I love this combo, when I was little my favorite dessert was chocolate pears cream is like a chocolate pudding with pears, absolutely delicious.
And love this cake too!

Source: Amuses bouche
A beautiful french blog.






Ingredients

4 small pears
150 g dark chocolate
50 ml cream 
120 g butter(room temperature)
120 g sugar
4 eggs
80 grams ground almonds
(or almonds flour)
60 grams all purpose flour
1 tablespoon unsweetened cocoa
1 teaspoon baking powder 
1 pinch of salt

Chocolate frosting

80 grams dark chocolate
80 grams whole cream

Method

Put the chocolate to melt with cream in microwaves (in medium for not burn the chocolate)
Look and stir when is like cream is ready.

Beat butter with sugar in a bowl add eggs one at a time and beat well after each.
Stir in the melted chocolate. Mix the ground almonds, flour cocoa, baking powder and salt.
Mix well to avoid lumps.
Put parchment paper into a molld cake (about 28 cm long)
Put some chocolate cream and put the whole peeled pears and fill with remained chocolate cream.
Pears will exceed it's normal.
Preheat oven at 180 °c. and bake for about 40 minutes. When be ready let about 15 minutes before unmold and helping you with parchment paper.
Let cool on a rack.

Make the frosting
Heat the cream by a while (not boil) and add the chocolate in pieces. Stir. When the chocolate is mooth pour over the cake 
emphasizing the gap created between the pears and pear cake. 
Allow the chocolate to set.
Enjoy at room temperature.  Délicieux!

















EN ESPAÑOL

Cake de peras y chocolate













Aunque estamos en Primavera casi ya en Verano aún se ven buenas peras, despues llega tanta fruta que las peras quedan por ahí o no se encuentran.
Este cake es delicioso porque es un cake de chocolate y con peras, me encanta la mezcla peras y chocolate.

Ingredientes

150 gramos de chocolate en barra
50 ml de crema espesa
120 gramos de mantequilla
120 gramos de azucar
4 huevos
80 gramos de almendras molidas
60 gramos de harina sin polvos
1 cucharada de cocoa en polvo sin azucar
1 cucharadita de polvos de hornear
1 pizca de sal

Cubierta de chocolate
80 gramos de chocolate en barra
80 gramos de crema

Preparación






17 November 2014

Butternut Squash cake (Secret Recipe Club)








Is this time again of Secret Recipe Club and my assignment was Margarett from Tea and Scones and really she has amazing recipes! Was difficult what choose:)
Finally I love this Butternut Squash cake Finally I made two loaves a mini and other more big but the recipe is thinking to make some little loaves.
BTW I think is a nice reecipe for Christmas by the lovely spices.
Thanks  to Margaret by a lovely recipe!
You can look others Secret Recipe Club recipes.





Ingredients Cake


2 1/2 cups all purpose flour
1 cup whole wheat flour
2 teaspoon baking soda
1 1/2 teaspoon cinnamon1 teaspoon ground allspice
1 teaspoon nutmeg
2 cups pureed butternut squash or pumpkin
2 cups sugar and 1 cup Splenda
4 eggs
1 cup unsweetened applesauce
1 cup dried cranberries


Cinnamon glaze

1 cup glazing or  confectioners'sugar
1 1/2 teaspoon cinnamon
1 teaspoon vanilla
2 or three tablespoons heavy cream


Method

Preheat oven to 180°c (350 degrees)
Sift dry ingredients together in a bowl.(all purpose flour, ww flour, baking soda, cinnamon, allspice ,nutmeg)
In a separate bowl combine sugar, eggs, butternut and applesauce.

Add dry ingredients slowly to the wet and mix just until all the ingredients are mixed.
Stir in cranberries.
For bake
25 to 30 minutes or until is dry and golden.
After cakes or loaves are cooled drizzle with Cinnamon Glaze.

Glaze

In a medium bowl mix sugar, cinnamon, vanilla and 1 or 2 tablespoons of heavy cream.
When the loaves are cool you can drizzle with glaze.











En español

Cake de zapallo con cranberries
y especias (SRC)
















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