tag:blogger.com,1999:blog-35358881598570015442024-03-13T10:59:03.133-07:00Say it with cakesLuca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-3535888159857001544.post-1468856892291906472008-01-08T14:47:00.001-08:002008-11-18T22:17:26.801-08:00Certosino<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjwvoyuPTI/AAAAAAAAEhI/X_1IpipA-5E/s1600-h/certosino.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjwvoyuPTI/AAAAAAAAEhI/X_1IpipA-5E/s200/certosino.jpg" alt="" id="BLOGGER_PHOTO_ID_5127612876955991346" border="0" /></a>This is tipical chrismas cake of my city: Ferrara (Italy)<br /></div><span style="font-size:100%;"><span style="font-style: italic;"><br /><br /><br /><br /><br /><br /><br /><br /><br /></span></span><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul face="arial" style="text-align: justify;"><li>Flour 1000g / 35 oz<br /></li><li>Baking powder 16g /0.5 oz</li><li>Milk 300-400 ml</li><li>Sugar 400g / 14 oz<br /></li><li>Currant 400g / 14 oz<br /></li><li>Patty fruit 400g / 14 oz<br /></li><li>Plum jam 400g / 14 oz<br /></li><li>Cacoa 400g / 14 oz<br /></li><li>Almonds (better with skin) 400g / 14 oz<br /></li><li>Dark chocolate 1000g / 35 oz (about 100g / 3.5 oz every certosino)</li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">No pan (10 certosinos)</span></li><li><span style="font-size:100%;">Oven 160°C / 330 F, static, central/bottom level</span></li><li><span style="font-size:100%;">75-80 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul><li>Place currant into warm water ed let hydrate some minutes</li><li>Mix powders (flour, baking powder, sugar and cocoa)</li><li>Add almonds, plum jam, patty fruit and currant</li><li>Mix very well<br /></li><li>Add milk to make the mix wet and pasty (too much milk make the mix too soft and certosino wilt itself while cooking)</li><li>Mix very well (on a<span onclick="dr4sdgryt(event)"> breadboard</span>)</li><li>Cut and split into 10 parts</li><li>With every part make with hands a little dome (to work better grease your hand with a bit if oil)</li><li>Place every dome on a oven platen</li><li>Place in oven and bake (certosinos became very compact)</li><li>Let rest 7 or more days on a fresh and dry place</li><li>Glaze every certosino with about 100g / 3.5 oz of (melted) dark chocolate</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jlW4Vxmpg7c/RyjwbIyuPRI/AAAAAAAAEg4/HbWNBH9_RoE/s1600-h/certosino_preparazione1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_jlW4Vxmpg7c/RyjwbIyuPRI/AAAAAAAAEg4/HbWNBH9_RoE/s320/certosino_preparazione1.jpg" alt="" id="BLOGGER_PHOTO_ID_5127612524768673042" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjwloyuPSI/AAAAAAAAEhA/9pcarvA2Ruc/s1600-h/certosino_preparazione2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjwloyuPSI/AAAAAAAAEhA/9pcarvA2Ruc/s320/certosino_preparazione2.jpg" alt="" id="BLOGGER_PHOTO_ID_5127612705157299490" border="0" /></a><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Note</span></span><br /><ul><li>This recipe is for 10 certosinos, but is very simple to adapt it for any number of certosinos (with a base of 100g/3.5 oz of flour for every certosino ) (4 certosinos in these photes)</li><li>Every certosino can preserve a lot, even 2 months</li></ul>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com1tag:blogger.com,1999:blog-3535888159857001544.post-24260179260722827662007-12-09T13:40:00.000-08:002008-11-18T22:17:26.862-08:00Fruit jam pie<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jlW4Vxmpg7c/RyjthIyuPQI/AAAAAAAAEgw/4SUoMUIj0Hc/s1600-h/crostata_marmellata.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_jlW4Vxmpg7c/RyjthIyuPQI/AAAAAAAAEgw/4SUoMUIj0Hc/s200/crostata_marmellata.jpg" alt="" id="BLOGGER_PHOTO_ID_5127609329313004802" border="0" /></a>This is a very classic cake: shortcrust pastry and fruit jam<br /><br /></div><span style="font-size:100%;"><span style="font-style: italic;"><br /><br /><br /><br /><br /><br /><br /><br /></span></span><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;font-family:arial;"><li><span style="font-size:100%;">Flour 250g / 9 oz<br /></span></li><li><span style="font-size:100%;">Sugar 100g / 3.5 oz<br /></span></li><li><span style="font-size:100%;">Salt</span></li><li><span style="font-size:100%;">Butter 125g / 4.5 oz<br /></span></li><li><span style="font-size:100%;">Large eggs (yolks) 3<br /></span></li><li><span style="font-size:100%;">Fruit jam (any) 400g / 14 oz<br /></span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Round cake pan with 24 cm/ 10 inc diameter</span></li><li><span style="font-size:100%;">Oven 180°C / 350F, static, central/bottom level</span></li><li><span style="font-size:100%;">30 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul><li>Cut butter into medium pieces end let's soft a bit out of fridge<br /></li><li><span style="font-size:100%;">Mix butter and flour (mix with fingers but don't heat butter too much)<br /></span></li><li><span style="font-size:100%;">Mix yolks in a bowl and add to mix<br /></span></li><li><span style="font-size:100%;">Add sugar</span></li><li><span style="font-size:100%;">Mix all and make a ball</span></li><li><span style="font-size:100%;">Cover with a plastic wrap and place in fridge at least 30 minutes<br /></span></li><li><span style="font-size:100%;">Lay </span>shortcrust pastry into pan<span style="font-size:100%;"> (you can use a rolling pin) leaving a high border</span></li><li><span style="font-size:100%;">Lay fruit jam on shortcrust base</span></li><li>Bake<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jlW4Vxmpg7c/RyjtXYyuPPI/AAAAAAAAEgo/1702do747Dg/s1600-h/crostata_marmellata_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_jlW4Vxmpg7c/RyjtXYyuPPI/AAAAAAAAEgo/1702do747Dg/s320/crostata_marmellata_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5127609161809280242" border="0" /></a><a href="http://diteloconunatorta.blogspot.com/2007/10/crostata-con-marmellata.html">Italian recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-65876751872613035292007-12-09T13:26:00.000-08:002008-11-18T22:17:26.945-08:00Banana muffin<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyjrC4yuPOI/AAAAAAAAEgg/Nk70kf8B6JE/s1600-h/muffin_banane.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyjrC4yuPOI/AAAAAAAAEgg/Nk70kf8B6JE/s200/muffin_banane.jpg" alt="" id="BLOGGER_PHOTO_ID_5127606610598706402" border="0" /></a><span style="font-size:100%;">Banana muffin, soft and delicius</span><br /></div><span style="font-size:100%;"><span style="font-style: italic;"><br /></span></span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;font-family:arial;"><li><span style="font-size:100%;">Flour 250g / 9 oz<br /></span></li><li><span style="font-size:100%;">Sugar 150g / 5 oz<br /></span></li><li><span style="font-size:100%;">Salt</span></li><li><span style="font-size:100%;">Vanilla powder (optional)</span></li><li><span style="font-size:100%;">Baking powdef 16g / 0.5 oz</span></li><li><span style="font-size:100%;">Large eges 2<br /></span></li><li><span style="font-size:100%;">Vegetagle oil 100ml<br /></span></li><li><span style="font-size:100%;">Milk 200ml</span></li><li><span style="font-size:100%;">Banana 200g / 7 oz<br /></span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">12 muffin pans</span></li><li>Oven 180°C / 330 F, static, central/bottom level</li><li>25 minutes</li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul><li>Mix powders (flour, sugar, salt, baking powder)</li><li>Add the vegetable oil<br /></li><li>Add eggs</li><li>Add milk</li><li>Mix wery well (the mix is very liquid)</li><li>Cut bananas into little cubes ad add to mix</li><li>Place into muffin pans and bake</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Ryjq1IyuPNI/AAAAAAAAEgY/2b1DuqByvSM/s1600-h/muffin_banane_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Ryjq1IyuPNI/AAAAAAAAEgY/2b1DuqByvSM/s320/muffin_banane_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5127606374375505106" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/muffin-con-banane.html">Italian recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-74540239568464202102007-12-07T23:47:00.000-08:002008-11-18T22:17:26.965-08:00Chocolate glazed dark chocolate cake<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjoaoyuPMI/AAAAAAAAEgQ/GGgV4WupHDE/s1600-h/torta_cioccolato_ricoperta.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjoaoyuPMI/AAAAAAAAEgQ/GGgV4WupHDE/s200/torta_cioccolato_ricoperta.jpg" alt="" id="BLOGGER_PHOTO_ID_5127603720085716162" border="0" /></a><span style="font-size:100%;">Recipe name and photo are absolutly clear: if you love the real chocolate (the dark chocolate) this cake if for you<span style="font-style: italic;">.<br /><br /><br /><br /></span></span></div><span style="font-size:100%;"><span style="font-style: italic;"><br /><br /><br /><br /></span></span><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;font-family:arial;"><li><span style="font-size:100%;">Flour 50g / 2 oz<br /></span></li><li><span style="font-size:100%;">Dark chocolate 200g / 7 oz<br /></span></li><li><span style="font-size:100%;">Sugar 200g / 7 oz<br /></span></li><li><span style="font-size:100%;">Butter 100g / 3.5 oz<br /></span></li><li><span style="font-size:100%;">Large eggs 4</span></li><li><span style="font-size:100%;">Rhum 2 tablespoon (10 ml)</span></li><li><span style="font-size:100%;">Glaze: dark chocolate 100g / 3.5 oz<br /></span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size: 100%;">Round cake pan with 20-22 cm/ 8-9 inc diameter</span></li><li><span style="font-size: 100%;">Oven 160°C / 330F, static, central/bottom level</span></li><li><span style="font-size: 100%;">55 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul><li><span style="font-size:100%;">Meld butter</span></li><li><span style="font-size:100%;">Meld dark chocolate</span></li><li><span style="font-size:100%;">Mix melded butter and melded chocolate</span></li><li><span style="font-size:100%;">Add sugar ad mix</span></li><li><span style="font-size:100%;">Add yolks one by one and mix<br /></span></li><li><span style="font-size:100%;">Add flour and mix<br /></span></li><li><span style="font-size:100%;">Add rhum and mix</span></li><li>Whip up very well egg whites and join to the mix</li><li>Mix very well, put into cake pan and bake</li><li><span style="font-size: 100%;">Make baked cake cold (take out cake from cake pan) at least 30-60 minutes</span></li><li><span style="font-size: 100%;">Meld chocolate</span></li><li><span style="font-size: 100%;">Glaze the cake with melded chocolate</span></li><li><span style="font-size: 100%;">Make glaze cold (it's better to keep in fridge some hours)</span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjoPoyuPLI/AAAAAAAAEgI/hfK06qgmquo/s1600-h/torta_cioccolato_ricoperta_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyjoPoyuPLI/AAAAAAAAEgI/hfK06qgmquo/s320/torta_cioccolato_ricoperta_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5127603531107155122" border="0" /></a><br />I<a href="http://diteloconunatorta.blogspot.com/2007/10/torta-al-cioccolato-fondente-ricoperta.html">talian version</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-9434014674936696872007-12-06T23:32:00.000-08:002008-11-18T22:17:26.983-08:00Whipping cream sbrisolona<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jlW4Vxmpg7c/RyhZqYyuPKI/AAAAAAAAEgA/3OCFlyffZcc/s1600-h/sbrisolona_crema.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_jlW4Vxmpg7c/RyhZqYyuPKI/AAAAAAAAEgA/3OCFlyffZcc/s200/sbrisolona_crema.jpg" alt="" id="BLOGGER_PHOTO_ID_5127446760505883810" border="0" /></a><span style="font-size:100%;">This is my best cake (even equal to my best chocolate cake), it has no cocoa or chocolate, but served two or three hours after baked it's absolutely tasty</span></div><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;font-family:arial;"><li><span style="font-size:100%;">Flour 350g / 12 oz<br /></span></li><li><span style="font-size:100%;">Zucchero 150g / 5 oz<br /></span></li><li><span style="font-size:100%;">Baking powder 16g / 0.5 oz</span></li><li><span style="font-size:100%;">Salt<br /></span></li><li><span style="font-size:100%;">Grated peel of one lemon</span></li><li><span style="font-size:100%;">Butter 150g / 5 oz</span></li><li><span style="font-size:100%;">Large eggs 2 (one only egg white)</span></li><li><span style="font-size:100%;">Whipping cream 0.5 l (milk 0.5, flour 50g / 2 oz, sugar 50g / 2 oz, yolks 2, one piece of lemon peel)</span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Round cake pan with 28 cm/ 11 inc diameter</span></li><li><span style="font-size:100%;">Oven 170°C / 340F, static, central/bottom level</span></li><li><span style="font-size:100%;">40 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul><li>Mix powders (flour, sugar, salt, baking powder)</li><li>Add one egg and one yolk but don't mix<br /></li><li><span style="font-size:100%;">Cut butter into little cubes and add without mix</span></li><li><span style="font-size:100%;">Don't mix but pinch and crumble the biggest parts</span></li><li><span style="font-size:100%;">Keep the mix in fridge and prelare the whipping cream</span></li><li><span style="font-size:100%;">Mix together milk, yolks, flour and sugar</span></li><li><span style="font-size:100%;">Place in a boiler using a strainer (to keep out flour and sugar grain)<br /></span></li><li><span style="font-size:100%;">Add lemon peel<br /></span></li><li><span style="font-size:100%;">Cook the cream about 5 minutes to thicken (mix very well while cooking)<br /></span></li><li><span style="font-size:100%;">Take off lemon peel</span></li><li><span style="font-size:100%;">Place one mix half into baking pan, then cover with whipping cream ad at last cover with the second mix half and bake<br /></span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyhZI4yuPJI/AAAAAAAAEf4/JoJRS98QGDA/s1600-h/sbrisolona_crema_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyhZI4yuPJI/AAAAAAAAEf4/JoJRS98QGDA/s320/sbrisolona_crema_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5127446184980266130" border="0" /></a><br />I<a href="http://diteloconunatorta.blogspot.com/2007/10/sbrisolona-alla-crema.html">talian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-38588254188950148672007-12-06T12:25:00.000-08:002008-11-18T22:17:27.019-08:00Sacher Torte<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RydjH4yuPII/AAAAAAAAEdg/qRiEhd5FkrI/s1600-h/sacher.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RydjH4yuPII/AAAAAAAAEdg/qRiEhd5FkrI/s200/sacher.jpg" alt="" id="BLOGGER_PHOTO_ID_5127175687939964034" border="0" /></a><span style="font-size:100%;">If you love dark chocolate you have to love the classical Sacher Torte... there are a lot of recipes, this is the my one<br /><br /><br /></span></div><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;font-family:arial;"><li><span style="font-size:100%;">Flour 150g / 5 oz<br /></span></li><li><span style="font-size:100%;">Zugar 150g / 5 oz<br /></span></li><li><span style="font-size:100%;">Butter 150g / 5 oz<br /></span></li><li><span style="font-size:100%;">Dark chocolate 150g / 5 oz<br /></span></li><li><span style="font-size:100%;">Large eggs 5</span></li><li><span style="font-size:100%;">Baking powder 8g / 0.30 oz<br /></span></li><li><span style="font-size:100%;">Vanilla powder (optional)<br /></span></li><li><span style="font-size:100%;">Milk 25ml<br /></span></li><li><span style="font-size:100%;">Apricot jam 150g / 5 oz<br /></span></li><li><span style="font-size:100%;">Glaze (dark chocolate 100g / 3.5 oz, butter 25g / 1 oz, icing sugar 50g / 2 oz, water 2-3 tablespoons)</span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Round cake pan with 20 cm/ 8 inc diameter</span></li><li><span style="font-size:100%;">Oven 180°C / 350F, static, central/bottom level</span></li><li><span style="font-size:100%;">40 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul><li>Let's soft the butter out of the fridge</li><li>Whip up wevy well the soften butter with sugar and vanilla powder<br /></li><li>Add yolks one by one and mix</li><li><span style="font-size:100%;">Meld the dark chocolate with milk and add to the mix</span></li><li>Whip up very well egg whites and join to the mix</li><li><span style="font-size:100%;">Add flour and baking powder to the mix</span></li><li>Mix very well, put into cake pan and bake</li><li><span style="font-size:100%;">Make baked cake cold (take out cake from cake pan) at least 30 minutes</span></li><li><span style="font-size:100%;">Cut the cake into 3 discs</span></li><li><span style="font-size:100%;">Spread apricot jam on all discs and pile up<br /></span></li><li><span style="font-size:100%;">Let's prepare glaze<br /></span></li><li><span style="font-size:100%;">Meld the dark chocolate with butter</span></li><li><span style="font-size:100%;">Add icing sugar and water</span></li><li><span style="font-size:100%;">Mix up very well</span></li><li>Glaze the cake<br /></li><li><span style="font-size:100%;">Make glaze cold (it's better to keep in fridge some hours)</span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jlW4Vxmpg7c/Rydi0IyuPGI/AAAAAAAAEdQ/pUJSwXcmvBc/s1600-h/sacher_preparazione1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_jlW4Vxmpg7c/Rydi0IyuPGI/AAAAAAAAEdQ/pUJSwXcmvBc/s320/sacher_preparazione1.jpg" alt="" id="BLOGGER_PHOTO_ID_5127175348637547618" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/Rydi84yuPHI/AAAAAAAAEdY/hCOxgENVID0/s1600-h/sacher_preparazione2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/Rydi84yuPHI/AAAAAAAAEdY/hCOxgENVID0/s320/sacher_preparazione2.jpg" alt="" id="BLOGGER_PHOTO_ID_5127175498961402994" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/sacher-torte.html">Italian recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-7703352805011090692007-12-06T11:59:00.000-08:002008-11-18T22:17:27.041-08:00Apple cake<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyYhNYyuPFI/AAAAAAAAEdI/6QCSiQUeidw/s1600-h/torta_mele.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyYhNYyuPFI/AAAAAAAAEdI/6QCSiQUeidw/s200/torta_mele.jpg" alt="" id="BLOGGER_PHOTO_ID_5126821739685100626" border="0" /></a><span style=";font-family:arial;font-size:100%;" >This is a very simple apple cake, but simple doesn't mean not tasty...<br /><br /></span></div><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;font-family:arial;"><li><span style="font-size:100%;">Flour 300g / 10.5 oz<br /></span></li><li><span style="font-size:100%;">Sugar 200g / 7 oz<br /></span></li><li><span style="font-size:100%;">Baking powder 16g / 0.5 oz<br /></span></li><li><span style="font-size:100%;">Salt<br /></span></li><li><span style="font-size:100%;">Large eggs 2</span></li><li>Vegetable oil 100ml (melted butter 100g / 3.5 oz)</li><li><span style="font-size:100%;">Peeled applea 500g / 18 oz<br /></span></li><li><span style="font-size:100%;">Milk 125 ml</span></li><li><span style="font-size: 100%;">Grated peel of ½ lemon<br /></span></li><li><span style="font-size:100%;">Juice of 1/2 lemon</span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Coking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size: 100%;">Round cake pan with 28 cm/ 11 inc diameter</span></li><li><span style="font-size: 100%;">Oven 180°C / 350F, static, central/bottom level</span></li><li><span style="font-size: 100%;">50 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul><li>Mix powders (flour, sugar, salt, baking powder)</li><li>Add the oil/melted butter<br /></li><li>Add eggs<br /></li><li>Add milk</li><li>Peel apples and cut in medium pieces</li><li>Mix very well</li><li>Place into pan and bake</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyYhDIyuPEI/AAAAAAAAEdA/Z_onSv3O4mU/s1600-h/torta_mele_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RyYhDIyuPEI/AAAAAAAAEdA/Z_onSv3O4mU/s320/torta_mele_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5126821563591441474" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/torta-di-mele.html">Here the italian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-25510458613870053972007-12-05T14:11:00.000-08:002008-11-18T22:17:27.134-08:00Pistachio sbrisolona<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jlW4Vxmpg7c/RyYeboyuPCI/AAAAAAAAEc0/5OJVEO1eleA/s1600-h/sbrisolona_pistacchi.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_jlW4Vxmpg7c/RyYeboyuPCI/AAAAAAAAEc0/5OJVEO1eleA/s200/sbrisolona_pistacchi.jpg" alt="" id="BLOGGER_PHOTO_ID_5126818685963353122" border="0" /></a><span style="font-size:100%;">Sbrisolona is an italian name to describe a cake made of a lot of crumbs, it's a very particular cake, this version is with pistachios</span><br /></div><span style="font-size:100%;"><br /></span><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">White flour 180g / 6.5 oz<br /></span></li><li><span style="font-size:100%;">Durum wheat 100g / 3.5 oz<br /></span></li><li><span style="font-size:100%;">Sugar 120g / 4 oz<br /></span></li><li><span style="font-size:100%;">Butter 120g / 4 oz</span></li><li><span style="font-size:100%;">Grated peel of one orange</span></li><li><span style="font-size:100%;">Pistachios without shell 140g / 5 oz (with shell about 300g/10 oz)</span></li><li><span style="font-size:100%;">Large eggs (yolks) 2</span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Round cake pan with 28-30 cm/ 11-12inc diameter</span></li><li><span style="font-size:100%;">Oven 160°C / 320F, static, central/bottom level</span></li><li><span style="font-size:100%;">40 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul style="text-align: justify;"><li><span style="font-size:100%;">Mince pistachios (not too fine and not too large) with a bit of sugar (one or two tablespoon)</span></li><li><span style="font-size:100%;">Mix together white flour, durum wheat, sugar and then add minced pistachos</span></li><li><span style="font-size:100%;">Add the g</span><span style="font-size:100%;">rated peel of the orange</span></li><li><span style="font-size:100%;">Cut the butter into little pieces</span></li><li><span style="font-size:100%;">Add butter and yolks (but don't mix)</span></li><li><span style="font-size:100%;">Don't mix but pinch and crumble the biggest parts</span></li><li><span style="font-size:100%;">Place into pan and bake</span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyYeSYyuPBI/AAAAAAAAEcs/XzhNWSej9ZE/s1600-h/sbrisolona_pistacchi_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RyYeSYyuPBI/AAAAAAAAEcs/XzhNWSej9ZE/s320/sbrisolona_pistacchi_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5126818527049563154" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/sbrisolona-ai-pistacchi.html">Here the italian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-19827942816659192042007-12-05T13:46:00.000-08:002008-11-18T22:17:27.153-08:00Chocolate mousse<span style="font-size:100%;"></span><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Rx_AviFZ6kI/AAAAAAAAEcU/yY53q-FpWL0/s1600-h/mousse_cioccolato.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Rx_AviFZ6kI/AAAAAAAAEcU/yY53q-FpWL0/s200/mousse_cioccolato.jpg" alt="" id="BLOGGER_PHOTO_ID_5125026823806773826" border="0" /></a><span style="font-size:100%;">This is my grandmother's classical recipe. It's not a baked cake but it belog to category <span style="font-style: italic;">good and chocolate thinks</span>....<br /><br /> <span style="font-style: italic;"></span></span><span style="font-size:100%;"><span style="font-style: italic;"></span><em></em></span><br /></div><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Butter 100g / 3.5 oz<br /></span></li><li><span style="font-size:100%;">Dark chocolate 120g / 4 oz<br /></span></li><li><span style="font-size:100%;">Icing sugar 75g / 2.5 oz<br /></span></li><li><span style="font-size:100%;">Large egges 4<br /></span></li><li><span style="font-size:100%;">Brandy or Rhum 1 tablespoon</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul style="text-align: justify;"><li>Let's soft the butter out of the fridge</li><li>Whip up the soften butter with icing sugar</li><li>Add yolks one by one and mix</li><li><span style="font-size:100%;">Melt the bitter chocolate ad add to the mix</span></li><li>Whip up very well egg whites and join to the mix</li><li><span style="font-size:100%;">Add brandy ot rhum and mix very well</span></li><li><span style="font-size:100%;">Keep in fridge at least 4 hours</span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Rx_AgiFZ6jI/AAAAAAAAEcM/EcElGR_0Ez8/s1600-h/mousse_cioccolato_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Rx_AgiFZ6jI/AAAAAAAAEcM/EcElGR_0Ez8/s320/mousse_cioccolato_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5125026566108736050" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/mousse-al-cioccolato.html">Italian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-26427536595645673082007-12-05T12:20:00.000-08:002008-11-18T22:17:27.171-08:00Yogurt and cocoa cake<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jlW4Vxmpg7c/Rx9zsyFZ6hI/AAAAAAAAEb8/6OvMR-7I9H4/s1600-h/torta_cacao_yogurt.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_jlW4Vxmpg7c/Rx9zsyFZ6hI/AAAAAAAAEb8/6OvMR-7I9H4/s200/torta_cacao_yogurt.jpg" alt="" id="BLOGGER_PHOTO_ID_5124942114166794770" border="0" /></a><span style="font-size:100%;">Yogurt makes this cake very very soft, and cocoa... cocoa is always cocoa... :-)</span><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">White flour </span><span style="font-size:100%;">100g / 3.5 oz<br /></span></li><li><span style="font-size:100%;">White sugar 180g / 6.5 oz<br /></span></li><li><span style="font-size:100%;">Bitter cocoa 50g / 2 oz<br /></span></li><li><span style="font-size:100%;">Milk 1dl</span></li><li><span style="font-size:100%;">Whiter natural yogurt 125ml</span></li><li><span style="font-size:100%;">Large eggs 3</span></li><li><span style="font-size:100%;">A bit of vanilla powder (optional)<br /></span></li><li><span style="font-size:100%;">Baking powder 4g /0.15 oz<br /></span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Round cake pan with 22-24 cm/ 8-9 inc diameter</span></li><li><span style="font-size:100%;">Oven 180°C / 350F, static, central/bottom level</span></li><li><span style="font-size:100%;">40 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul style="text-align: justify;"><li>Whip up sugar and eggs<br /></li><li><span style="font-size:100%;">Add cocoa and vanilla</span></li><li><span style="font-size:100%;">Mix together yogurt and milk</span></li><li><span style="font-size:100%;">Mix yogurt+milk with sugar+egg+cocoa<br /></span></li><li><span style="font-size:100%;">Add flour and baking powder anf mix very well<br /></span></li><li><span style="font-size:100%;">Place into pan and bake</span></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Rx9z3iFZ6iI/AAAAAAAAEcE/Ld9hPJxJXeA/s1600-h/torta_cacao_yogurt_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_jlW4Vxmpg7c/Rx9z3iFZ6iI/AAAAAAAAEcE/Ld9hPJxJXeA/s320/torta_cacao_yogurt_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5124942298850388514" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/torta-cacao-e-yogurt.html">Here the italian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-3960636656395861592007-12-05T11:55:00.000-08:002008-11-18T22:17:27.189-08:00Cocoa and chocolate cake<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxzY7yFZeWI/AAAAAAAAAoM/AUhbbgCM3C0/s1600-h/ciambella_cacao_cioccolato.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxzY7yFZeWI/AAAAAAAAAoM/AUhbbgCM3C0/s200/ciambella_cacao_cioccolato.jpg" alt="" id="BLOGGER_PHOTO_ID_5124208997609077090" border="0" /></a>It's a classical cocoa ring shaped cake, but I prefer cakes without the central hole...<span style="font-style: italic;"><br /></span><em></em><br /><br /></div><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;"><li>Flour 450g / 16 oz<br /></li><li>Bitter cacoa 50g / 2 oz<br /></li><li>Sugar 200g / 7 oz<br /></li><li>Baking powder 16g / 0.5 oz<br /></li><li>Salt</li><li>Large eggs 2</li><li>Vegetable oil 100ml (melted butter 100g / 3.5 oz)<br /></li><li>Milk 200ml</li><li>Dark chocolate 100g / 3.5 oz<br /></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Round cake pan with 26-28 cm/ 10-11 inc diameter</span></li><li><span style="font-size:100%;">Oven 180°C / 350F, static, central/bottom level</span></li><li><span style="font-size:100%;">40 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul style="text-align: justify;"><li>Mix powders (flour, sugar, cocoa, salt, baking powder)</li><li>Add the oil/melted butter<br /></li><li>Add eggs<br /></li><li>Add the milk</li><li>Cut the dark chocolate (not too little pieces) and join it to the mix</li><li>Mix wery well<br /></li><li>Place into pan and bake</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxzYvyFZeVI/AAAAAAAAAoE/SX8D6PWSEHU/s1600-h/ciambella_cacao_cioccolato_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxzYvyFZeVI/AAAAAAAAAoE/SX8D6PWSEHU/s320/ciambella_cacao_cioccolato_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5124208791450646866" border="0" /></a><a href="http://diteloconunatorta.blogspot.com/2007/10/ciambella-cacao-e-cioccolato.html"><br />Italian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-74287922480452499742007-12-05T10:29:00.000-08:002008-11-18T22:17:27.209-08:00Cocoa muffin<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RxzUTCFZeUI/AAAAAAAAAn8/s6dvux4b4wI/s1600-h/muffin_cacao.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RxzUTCFZeUI/AAAAAAAAAn8/s6dvux4b4wI/s200/muffin_cacao.jpg" alt="" id="BLOGGER_PHOTO_ID_5124203899482896706" border="0" /></a>After a simple recipe, let's apply the first fundamental rule: let's add cocoa!!!<br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;"><li> White flour 220g / 8 oz<br /></li><li>Sugar 125g / 4.5 oz<br /></li><li>Bitter cocoa 40g / 1.5 oz<br /></li><li><span style="font-size:100%;">Salt</span></li><li><span style="font-size:100%;">Baking powder 16g / 0.5 oz</span></li><li><span style="font-size:100%;">Large egg 1<br /></span></li><li><span style="font-size:100%;">Vegetable oil/melted butter 60g / 2 oz</span><br /><span style="font-size:100%;"></span></li><li><span style="font-size:100%;">Grated peel of ½ orange</span></li><li><span style="font-size:100%;">Milk 0,25 l<br /></span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li>12 muffin pans<br /></li><li>Oven 160°C / 320 F, static, central/bottom level</li><li>20 minutes</li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul style="text-align: justify;"><li>Mix powders (flour, sugar, salt, baking powder, cocoa)</li><li>Add the oil/melted butter<br /></li><li>Add the egg<br /></li><li>Add the grated orange speel</li><li>Add the milk</li><li>Mix wery well (the mix is very liquid)</li><li>Place into muffin pans and bake</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxzUGyFZeTI/AAAAAAAAAn0/ydJh11iU3OE/s1600-h/muffin_cacao_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxzUGyFZeTI/AAAAAAAAAn0/ydJh11iU3OE/s320/muffin_cacao_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5124203689029499186" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/muffin-al-cacao.html">Here the italian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-69732819487287455282007-11-20T12:21:00.000-08:002008-11-18T22:17:27.226-08:00Muffin<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RxxBZCFZeRI/AAAAAAAAAnk/HMU2zcax7uI/s1600-h/muffin.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_jlW4Vxmpg7c/RxxBZCFZeRI/AAAAAAAAAnk/HMU2zcax7uI/s200/muffin.jpg" alt="" id="BLOGGER_PHOTO_ID_5124042374352828690" border="0" /></a>Very simple recipe for light Muffin, ideal as base for more sophisticaded muffin.<br /><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;"><li> White flour 250g / 9 oz<br /></li><li>Zugar 125g / 4,5 oz<br /></li><li><span style="font-size:100%;">Salt</span></li><li><span style="font-size:100%;">Baking powder 16g / 0,5 oz</span></li><li><span style="font-size:100%;">Vegetable oil/melted butter 60g / 2 oz<br /></span></li><li><span style="font-size:100%;">Large egg 1<br /></span></li><li><span style="font-size:100%;">Grated peel of ½ orange</span></li><li><span style="font-size:100%;">Milk 0,25 l<br /></span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li>12 muffin pans<br /></li><li>Oven 160°C / 320 F, static, central/bottom level</li><li>20 minutes</li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul style="text-align: justify;"><li>Mix powders (flour, sugar, salt, baking powder)</li><li>Add the oil/melted butter<br /></li><li>Add the egg<br /></li><li>Add the grated orange speel</li><li>Add the milk</li><li>Mix wery well (the mix is very liquid)</li><li>Place into muffin pans and bake<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxxClyFZeSI/AAAAAAAAAns/pFLcB360-Mw/s1600-h/muffin_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxxClyFZeSI/AAAAAAAAAns/pFLcB360-Mw/s320/muffin_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5124043692907788578" border="0" /></a><br /><a href="http://diteloconunatorta.blogspot.com/2007/10/muffin.html">Here the italian recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0tag:blogger.com,1999:blog-3535888159857001544.post-78876292750474694752007-11-19T13:49:00.000-08:002008-11-18T22:17:27.289-08:00Chocolate and hazelnut cake<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jlW4Vxmpg7c/RxhiliFZePI/AAAAAAAAAnQ/Jgr4Yqd52oQ/s1600-h/torta_cioccolato_nocciole.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://2.bp.blogspot.com/_jlW4Vxmpg7c/RxhiliFZePI/AAAAAAAAAnQ/Jgr4Yqd52oQ/s200/torta_cioccolato_nocciole.jpg" alt="" id="BLOGGER_PHOTO_ID_5122952973078067442" border="0" /></a>Chocolate and hazelnut, a classical pair for a compact and balanced cake.<br /></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Ingredients<span style="font-size:100%;"><br /></span></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">White flour 250g / 9 oz<br /></span></li><li><span style="font-size:100%;">White sugar 250g / 9 oz<br /></span></li><li><span style="font-size:100%;">Salt</span></li><li><span style="font-size:100%;">Bitter cocoa 50g / 2 oz<br /></span></li><li><span style="font-size:100%;">Butter 200g / 7 oz<br /></span></li><li><span style="font-size:100%;">Tosted hazelnuts (without shell) 150g / 5,5 oz<br /></span></li><li><span style="font-size:100%;">Dark chocolate 150g / 5,5 oz<br /></span></li><li><span style="font-size:100%;">Rhum 2 tablespoons / 4 cl</span></li><li><span style="font-size:100%;">Large eggs 5</span></li><li><span style="font-size:100%;">Honey 100g / 3,5 oz<br /></span></li></ul><span style="font-size:180%;"><span style="font-weight: bold; font-style: italic;">Cooking<br /></span></span><ul style="text-align: justify;"><li><span style="font-size:100%;">Round cake pan with 26 cm/ 10 inc diameter</span></li><li><span style="font-size:100%;">Oven 180°C / 350F, static, central/bottom level</span></li><li><span style="font-size:100%;">25 minutes</span></li></ul><span style="font-size:180%;"><span style="font-style: italic; font-weight: bold;">Procedure</span></span><br /><ul style="text-align: justify;"><li>Let's soft the butter out of the fridge</li><li>Whip up the soften butter with sugar</li><li>Add yolks one by one and mix<br /></li><li>Mix together flour, cocoa and salt and join to butter/sugar/yolks cream<br /></li><li>Mince hazelnuts a bit and join them to the mix<br /></li><li>Cut the dark chocolate (not too little pieces) and join it to the mix<br /></li><li>Add rhum and honey to the mix<br /></li><li>Whip up very well egg whites and join to the mix</li><li>Mix very well, put into cake pan and bake<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxhicyFZeOI/AAAAAAAAAnI/5g4WGhD8zWU/s1600-h/torta_cioccolato_nocciole_preparazione.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_jlW4Vxmpg7c/RxhicyFZeOI/AAAAAAAAAnI/5g4WGhD8zWU/s400/torta_cioccolato_nocciole_preparazione.jpg" alt="" id="BLOGGER_PHOTO_ID_5122952822754212066" border="0" /></a><a href="http://diteloconunatorta.blogspot.com/2007/10/torta-cioccolato-e-nocciole.html">Here the italian version of this recipe</a>Luca Barianihttp://www.blogger.com/profile/02798090263498222567noreply@blogger.com0