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Chocolate Pudding Cake

Dust off some photos of a few months ago (when the sun still shone in the skies over Italy), to present this wonderful chocolate pudding, one of those that preparation, I am sure, like them all, young and old.

The recipe in question I found in a number of past Salt and Pepper magazine, which I just can not do without and I was pleasantly hit, both for the beauty of the final result (I was rather dubious that the pudding would be removed from the mold without problems, however it happened), and for the softness and delicacy of taste.

I take this opportunity to wish you a good start of the week, see you soon!

Ingredients (for 6 persons):

100 g of flour;

100 g of butter;

125 g of sugar;

150 g of dark chocolate;

1 liter of milk;

2 packets of vanilla;

rum to taste

United vanilla milk poured into a pan (after which you have kept aside a few tablespoons) and bring slowly to a boil. Turn off, cover the pan and let stand the milk for a few minutes, then strain.

Break the chocolate and chop it coarsely with a heavy knife. Reduce the butter, Gather in the saucepan in which you have heated the milk and let it melt into the flame to low it should not brown.

United melted butter sugar stir with a wooden spoon for a few seconds until it is blended, then add the flour making off with a sieve and stir again to incorporate perfectly.

Dilute the mixture with cold milk kept aside, add the chocolate and pour slowly, stirring the milk to the vanilla. Slowly bring to a boil, reduce heat and let simmer for a few minutes until the cream thickens.

Wet the inside of the pudding mold with cold water and a tablespoon of rum, via drip and pour in the cream, making it down the middle and tapping the mold on the work surface to fill any gaps. Let cool completely the pudding, then cover with foil and place in refrigerator for at least 4-5 hours. Before serving place it on a large plate, gently raised the mold and put on a plate. Garnish with cocoa powder and chocolate chips.

Indian Blenders In Uk

Harlequin

For those who, like me, do not like the fried cakes, the Carnival is not exactly the best time of year at Gourmet . Lies, Frappe, Castagnole, donuts and whatever else I was never excited , even as a child. And so, despite this, the magnificent site of Saffron Yellow came to my rescue (and not for the first time ...) inspired by a cake soft and super soft scent that suitable in this case to be used for snack for children. In short, although not new, I just love with this cake that I've played over the weekend and I pleasantly surprised.

And now I think of a version of "flag" portion be proposed for the 150th anniversary della nostra Repubblica...

Ingredienti:

300 g di farina;

100 g di fecola di patate;

220 g di zucchero;

4 uova;

100 ml di latte;

140 g di burro;

1 bustina di vanillina;

1 bustina di lievito per dolci;

rind of 1 orange;

zest of 1 lemon;

food dyes.

In a bowl mix together sugar, butter and vanilla at room temperature until the mixture is very creamy, then add the eggs (always at room temperature), a at a time until the cream will become free of lumps. Then add the grated lemon and orange (possibly untreated), and even the flour, starch and yeast previously sieved. Mix well.
Finally pour in the milk at room temperature.

And here's the fun part: Divide the mixture into four bowls, each of which will contain a quantity of dough, more or less equal to the others. In three bowls add a touch of food coloring (Yellow Saffron recommend the powder to get stronger colors, I do not and I've used liquid ones, which I have certainly met in the result). Mix well (I used the red-green-blue), then take a cake pan (18 or 22 cm, no larger) and pour a tablespoon of dough inside each colore, uno sopra l'altro. Ripetete l'operazione (un cucchiaio di colore giallo, uno rosso, uno verde, uno blu, poi di nuovo uno giallo, uno rosso, uno verde e uno blu, sempre uno sopra l'altro e così via) fino a quando non avrete terminato l'impasto.

Infornate in forno già caldo a 180°C per 50-60 minuti. Fate comunque la prova dello stuzzicadenti .

Sfornate e servite a piacere, semplice o con una spolverata di zucchero a velo.