21 January 2017

Chestnut and chcolate cake (Torta de chocolate y castaña)

A week or so ago it was my mom's birthday (some of you know that she is living here in my house) and I prepared this cake of chestnut and chcolate cream, it was delicious, you can use chestnut puree from jar or  tin.
I had frozen ground chestnuts.
My mom loves chestnuts like me.

Source : 

Revista Paula- Chile año 1991
número especial de cocina 


6 separate eggs
1 cup of sugar
1/2 teaspoon salt
2 teaspoon vanilla extract
1 cup sifted flour
1/2 cup cornstarch
1 teaspoon baking powder


1 teaspoon vanila extract 
1 cup icing  sugar
2 cups chestnut puree (about 400 grams)
70 grams butter (room temperature)
1 tablespoon rum (optative)


150 grams chocolate bitter chopped
125 grams unsalted butter
some cherries or other red fruits to garnish


Preheat the oven to 180 ° c (350 F)
In a bowl beat the yolks until they are thick. Slowly add the sugar, salt and vanilla, beat constantly until the batter is pale and thick.
Gradually add the flourand cornstarch  and mix. In another bowl beat the whites until they are firm and incorporate the sugar . Pour the batter into a round mold of 20/24 cm.
 Lined with butter and buttered paper.
 Bake for 25 minutes or until golden and fluffy. Leave to cool for about 5 minutes in the oven. Remove and allow to cool before unmolding. 

Beat the chestnut puree with the butter,  rum, sugar and vanilla until smooth.Set aside.


Gently heat the chocolate and cream together in a double boiler or a microwave set on low power. Stir until smooth, remove from heat.

To assemble the cake:

 Using a serrated knife cut the cake crosswise in three equal pieces , 
Carefully transfer one place to a serving tray and brush generously with rum syrup and spread the half of chestnut filling.
Repeat with other layer  brush with rum and place the last on top.
Spread the chocolate cream over the top and sides of the cake. Set aside for a while and put in fridge before serve.
Garnish with some cherries or other red fruits like strawberries or raspberries.

Print recipe

Torta de chocolate y castaña

11 January 2017

Roasted tomato, basil and mozzarella quiche (Quiche de tomates. mozarella y albahaca)

I was looking photos that I still had in the camera and I find this quiche!
I remember it was delicious. And why the hell did not I do it again?
Aah the voragine called Christmas and New Year! 
And now I see it and I love it.
Is true  I love  quiches but  this is wonderfully simple with its flavor of tomatoes and basil.
I hope you enjoy .
love !

Source: A bake in the life



200 grams plain flour
75 grams chilled butter
2 tablespoon cold water
1 teaspoon salt


200 grams cherry tomatoes (or others)
salt and pepper
80 grams mozarella in small píeces
1 small sliced onion
1 egg 
150 double cream
handful of sheredded basil leaves and a little to sprinkle over the quiche


To make the pastry combine the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. Add 2 tablespoons of cold water and begin to pull the mixture together into a ball, if needed add the final tablespoon to form a soft dough.
Roll out the dough on a lightly floured work surface large enough to line a 20 cm tin (8 inch). Press the pastry gently into the tin ensuring it lays smoothly against the fluted sides.
Chill in the frideg for 30 minutes.
Preheat the oven to 200°c /400 F
Place the cherry tomatoes (or tomatoes in pieces)  and onion in a small roasting tin, drizzle with oil and season with salt and pepper before placing on the lowest shelf in your oven toslowly cook,
Once chilled line the pastry case with foil and fill with baking beans  or rice) as long as they are dry and heavy enough to prevemnt  the pastry from puffing up.
Blind bake for 15 minutes  and then renove the beans/foil and continue to bake  for 5 minutes to dry out the centre of the base.
Keep a close eye on the tomato/onion and remove once the tomato start to pop open and onions caramalise.
Beat together the eggs and cream before adding the basil and seasoning with salt and pepper.
Once the pastry case has cooked sprinkle half the pieces of mozarella over the base then top with the tomato onion mixture,
Pour over the egg/cream mixture until it just reaches the top of the pastry case and finally top with the rest of mozarella.
Bake for 15 to 20 minutes until the top is set and appears golden brown.
Leave the pastry cool in the tin the remove onto a serving plate and top with fresh whole basil leaves.

print recipe here

En español

Quiche de tomates, mozarella y alhabaca


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