terça-feira, 26 de outubro de 2010

Quadruple Chocolate Loaf Cake.... para receber com energia positiva o que ai vem

e vem ai mais um aniversario.... e agora? dizem que a fase da vida em que nos encontramos é a mais sensual e sexy da mulher e que é a melhor altura porque é quando saimos de casa, tornamo-nos independentes, em que a maior parte das mulheres têm filhos, em que casamos ou juntamos ou amantizamos, em que fica encaminhado o rumo profissional.... de tudo um pouco, por isso vamos ver no que dá.... o ano passado foi uma montanha russa, por isso para transmitir energia positiva para o que que ai vem para ser mais positivo, não posso deixar de partilhar algo com todos.... apesar de ser alergica ao dito (chocolate), a receita da Nigella Quadruple Chocolate Loaf Cake pareceu-me adequada para marcar estes momentos de forma inesquecivel:

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa
1 1/3 cups sugar
1 1/2 sticks soft unsalted butter
1 tablespoon good-quality
vanilla extract
1/3 cup sour cream
1/2 cup boiling water
1 cup semisweet chocolate chips or morsels
1 teaspoon cocoa
1/2 cup water
1/2 cup
1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for
Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary.
Take whatever you need out of the refrigerator so that all ingredients can come room temperature.
Preheat the oven to 325 degrees F, putting in a baking sheet as you do so.
Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and
sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels.
Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and
split down the middle and a cake-tester will pretty well come out clean.
Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small
saucepan and boil for about 5 minutes, to give a thick syrup.
Take the cake out of the oven and sit it on a
cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake.
Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the
chocolate splinters over the top of the sticky surface of the cake

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