free hit counter code

500000 visitors!

to do with you what spring does with the cherry trees

tiramisu

My words rained over you, stroking you.
A long time I have loved the sunned mother-of-pearl of your body.
I go so far as to think that you own the universe.
I will bring you happy flowers from the mountains, bluebells,
dark hazels, and rustic baskets of kisses.
I want
to do with you what spring does with the cherry trees.

Pablo Neruda

My spring inspiration brought me this Black Forest combined with a tiramisú

tiramisu

Tiramisú

Flourless chocolate cake

Syrup:
200 g water
200 g sugar
60 g Kirsch

Bring the sugar to boil with the water until it’s completely dissolved.
Let it cool down and add the kirsch.

Mascarpone mousse:
4 egg yolks
80 g sugar
3 gelatin sheets
250 g mascarpone
125 ml semi-whipped cream

Bloom the gelatin.
Whisk the egg yolks with sugar in a bain-marie until the mixture reaches 85ºC.
Add the gelatin and combine until completely dissolved.
Add the mascarpone and combine until smooth.
When the mixture reaches 20º C gently add the cream.
Pour the mixture into a pastry bag and set aside.

100-200 g cherries, pitted and diced
50 g dark chocolate, grated
Cocoa

Assembly:

Soak the cake with the syrup.
Sprinkle with the cocoa and the dark chocolate.
Place the cherries on top of the cake.
Spread the mascarpone mousse.
Repeat this operation.

I’ve decorated with a thin circle of dark chocolate.

the loquat’s destiny

015

What happens when a loquat crosses my path…

bolo nespera

Vanilla cake with loquats and honey
Serves 4:

Vanilla cake with loquats:
80 g egg yolks
160 g sugar
160 g butter, softened
225 g wheat flour
15 g baking powder
1 Vanilla bean seeds
6 loquats, peeled and pitted

Pre-heat the oven to 180ºC.
Grease and flour a round pan.
Whisk the eggs with the sugar.
Add the butter and combine until smooth.
Gently fold in the sieved flour, baking powder and vanilla.
Pour the dough into the pan and top with the loquats.
Bake for 35 minutes.

Honey veil:

50 g honey
2 gelatin sheets

Bloom the gelatin.
Place the gelatin and the honey in a bowl.
Carefully heat it in the microwaves until the gelatin is completely dissolved.
Spread the mixture over a pan (3mm thick).
Refrigerate until solid.
Serve with the cake.

Fonte: Jordi Roca
bolo nespera

Beach and chocolate

bolo chocolate e avelã

Summer is already announced by the Spring with hot blue days.
Night silence the breathing and the windows open themselves in a quest for a breeze.
Beach, tanned skin, fresh fish to dinner and a compliment to the dessert.

bolo chocolate e avelã

Chocolate and hazelnut cake with toffee, streusel and vanilla ice-cream

Serves 4-6:

Chocolate and hazelnut cake
4 eggs
150 g icing sugar
150 g butter, softened
200 g dark chocolate
16 g wheat flour
100 g hazelnuts, roasted and powdered

Pre-heat the oven to 220ºC.
Grease a round pan.
Melt the chocolate in a double-boiler.
Whisk the egg yolks with the icing sugar until creamy.
Add the melted chocolate to the yolk mixture.
Gently fold in the flour, the hazelnuts and the butter.
Whisk the egg whites until firm peaks form and add gently to the mixture.
Bake for 20 minutes.
Unmold when cold.

Milk chocolate ganache:
240 g de milk chocolate, chopped
120 ml cream (35% fat)
8 g corn syrup
40 g butter, softened

Place the chocolate in a bowl.
Bring the cream to boil.
Add the corn syrup to the hot cream.
Pour this mixture over the chocolate (start with only 1/3 of the cream).
Combine well gently.
When the mixture reaches 60ºC add the butter, stirring gently.

Toffee sauce:
50 g sugar
100 ml cream
10 g butter, softened

Bring the sugar to boil until it caramelizes.
Add the hot cream to the caramel and stir.
Remove from heat and add the butter.
Refrigerate.

Hazelnut streusel:
50 g hazelnuts, grinded
30 g butter, diced
20 g sugar
30 g wheat flour

Pre-heat the oven to 180ºC.
Combine the hazelnuts with the flour and sugar.
Add the butter and combine with your hands until crumbly.
Bake until golden brown.

Toffee tuile:
Werther´s original caramels

Pre-heat the oven to 180ºC.
Grind the caramels.
Spread a thin layer over a silpat.
Bake to melt.
Remove from oven and let it cool down.

Vanilla ice-cream

Serving:
Pour the ganache over the cake.
Serve with the tuile, the toffee sauce, cream, hazelnut streusel, vanilla ice-cream and berries.

bolo chocolate e avelã

Blondie and butterflies

brownie de chocolate branco

I feel light… there are so many butterflies that my feet don’t even touch the ground.
I ascend in a vast smile and my eyes leave behind the world.

Pistachio and white chocolate brownie

Serves 12:

140 g wheat flour
50 g cornstarch
140 g pistachio
5 eggs
175 g sugar
320 g white chocolate
200 g butter

Pre-heat the oven to 170ºC.
Grease a baking sheet and line with parchment paper.
Sieve the flour with the cornstarch.
Melt the butter with the chocolate in a bain-marie.
Whisk the eggs with the sugar until a light and airy mixture.
Fold in the chocolate melted with the butter.
Gently fold in the flours and the pistachios.
Bake for 45 minutes.
Cut in rectangles when cold.

Next Page »