5 December 2013

gingerbread cakes with chocolate







It is quite funny that he gave me with chocolate, sorry for those who do not like chocolate but it's like Christmas.

Anyway , I had looking in books and  magazines in  different languages when I found these little cakes and caught my attention the recipe of  honey and chocolate which I found novel and not only  fruits go with  spices that really I love .I can comment is a different Christmas cake and really good!

Source: Revista Paula Cocina año 2000
Im sharing with Buscador de recetas chilenas
where you can see other Christmas récipes.


and with Joyce of Cook your books
special for Christmas





Ingredientes
( 6 or 8 cakes ) I use molds like these
 

100 grams chopped pistachios
100 grams chopped almonds
200 grams of candied fruit
200 grams chopped dark chocolate
40 grams powder chocolate
2 tablespoons cognac
4 eggs
140 grams of sugar
140 grams of honey
200 grams of  all purpose flour
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon  ground ginger
1 tablespoon ground cinnamon
flaked almonds for garnish

Method


Prepare 6 or 8 individual molds,
In a bowl soak the chopped almonds, pistachios, candied fruit with cognac.
In another bowl mix the eggs with the sugar and honey, beat until mixture is frothy and reserve.
In a saucepan heat the chopped chocolate with the butter until dissolved.
In another bowl sift the flour, cocoa powder, baking powder, spices and mix.

Then  add the egg mixture to the chocolate mixture and flour mix and soaked fruits, mix well and spread in molds  and put in a baking tray.
Sprinkle with sliced ​​almonds.
Preheat to 180 ° c.
Bake about 25 to 30 minutes or until they are firm. (You can try a bamboo stick)
Remove and let cool.
They can be wrapped in plastic wrap in the refrigerator up to 15 days.
2 months in the freezer.






En español
cakes de chocolate y especias






Estos cakes son una maravilla y no es porque los haga yo, :) es sólo porque el olor cuando se cocinaban era absolutamente maravilloso, como un olor a Navidad.
La mezcla de especias y chocolate es deliciosa.
(pondré pronto la traducción en español pero también se puede traducir con el traductor que tengo en la página)











2 December 2013

Giada de Laurentis chocolate citrus biscotti


 






I have previously done some recipes from Giada and never disappointed me. This recipe for biscotti was very good especially dipped in some chocolate.
Adapted from Foodnetwork.com



Ingredients


2 cups all purpose flour
3/4 cup fine yellow cornmeal
3 large eggs
1 1/2 teaspoon baking poder
1/2 teaspoon of salt
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
1 3/4 cups semisweet chocolate pieces or chocolate chips

Method
Line a large baking sheet with parchment paper.
Stir the flour, cornmeal, baking powder and salt in a large bowl. 
Beat the eggs and sugar in another bowl until pale yellow and fluffy,about 3 minutes.
Add the orange and lemon zests to dry ingredients.Add the flour mixture to the eggs and sugar and beat just until blended
(the dough will be soft and sticky) let stand by 5 minutes.
Preheat oven to 180°c
(If you think is needed add a little flour to dough)
Using a spatula transfer the dough to the prepared baking oven  sheet , moisten your hands with water and shape the dough in two logs.
Bake until lightly brown about 35 minutes Cool
logs for 5 minutes.
Using a.serrated knife, cut the logs in diagonal slices,.
Arrange the biscottis cut side down on the baking sheet
Bake until the biscotti are pale and Golden about 20 minutes.
Let cool and tranfer to a rack and cool completely.
Melt the chocolate in the microwave srtirring every 20 seconds about 1 1/2 minutes total, if you want you can make to bain Marie too.
Dip 1 cut side of each biscotti into the melted chocolate.
Gently shake off the excess chocolate. Let cool about 35 minutes

Note:
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.


PRINT RECIPE HERE

en español
Biscottis  (Giada de laurentis)






,


Los biscottis son un tipo de galletas italianas muy buenas y  un poco tostadas , ideal para servirse con té o café, rápidas y sencillas para hacer, el procedimiento consiste en
que se divide la masa en dos partes, se hornea y después se cortan los biscottis en diagonal y se doran un poco más.
Se pueden guardar en una caja de galletas una semana y se conservan muy bien.

Ingredientes

2 tazas de harina sin polvos de hornear
3/4 taza de polenta o semola fin
3 huevos
1 1/2 cucharadita de polvos de hornear
1/2 cucharadita de sal
1 taza de azúcar
1 cucharada ralladura de naranja
1 cucharada ralladura de limón
1 3/4 taza de chocolate semidulce en trozos
 
Preparación
Preparar una bandeja de  horno con papel mantequilla.