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How To make Chocolate San Andreas Cake
8 oz Semi-Sweet Chocolate,
-Coarsely Chopped (8 -Squares) 6 oz Unsweetened Chocolate,
-Coarsley Chopped (6 -Squares) 3/4 c Unsalted Butter Cut Up
9 lg Eggs, At Room Temperature
1 1/2 c Sugar
1 ts Vanilla Extract
2 tb Unbleached All Purpose Flour
Confectioners' Sugar Yield: 16 Servings NOTE: This very densed chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools. Adjust the oven rack to the lower third of the oven. Prehat the oven to 350 degrees F. Butter and flour a 10-inch springform pan.
Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted. Remove from the heat and cool to room temperature, stirring occasionally. about 25 minutes. Beat the eggs in a large mixer bowl until frothy. Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes. Add the vanilla. Gradually add the chocolate mixture and beat well. Fold in the flour and pour the batter into the prepared pan. Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool completely in the pan on a wire rack, then wrap and refrigerate overnight. Let stand at room temperature for 1 hour before serving. Remove the sides of the pan and place on a serving plate. Sprinkle the top with confectioners' sugar. For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts. Each Serving Contains: CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37 Mg 143 Mg From The Ladies Home Journal April 1991
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EPISODE #008 | CHOCOLATE TART | The best tart recipe you will ever need
This week in Episode 8 we are making a Chocolate Tart. Actually a chocolate torte using a French meringue for an oozy goey inside and a lightly crispy outside. Join us as we roll pastry made from incredible LIVE local flour and fill it with sexy silky chocolate delicious! This is the best tart recipe you’ll ever need!
6ea eggs (seperated)
300g sugar (sperated into 2ea 150g portions)
350g chocolate
250g butter
200g almond meal
500g short crust sweet paste.
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???? Te traigo una receta imprescindible y que no puede faltar en nuestro recetario repostero. Son unos cupcakes de chocolate deliciosos acompañados de una cremita con un sabor muy rico y con un toque que lo hace aún más especial ✨ La crema que te enseño en este cupcake también te sirve perfectamente para decorar tartas ????
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►► INGREDIENTES ➜ 12 cupcakes ◄◄
► BIZCOCHO DE CHOCOLATE
● 100g Mantequilla sin sal
● 160g Azúcar moreno
● 2 Huevos L
● 1 cdta Pasta, extracto o esencia de vainilla
● 140g Harina de trigo todo uso (sin polvo de hornear ni levadura química añadida)
● 40g Cacao en polvo sin azúcar
● 1 y ½ cdtas Polvo de hornear o levadura química
● Pizca de sal
● 140ml Leche
► BUTTERCREAM DE CHOCOLATE
● 200g Mantequilla sin sal
● 300g Azúcar glas
● 40g Cacao en polvo sin azúcar
● 100g Queso crema
●1 cdta. Vainilla en pasta, esencia o extracto (opcional)
► DECORACIÓN (opcional)
● Bolitas de chocolate o sprinkles
NOTA: Puedes sustituir el queso crema de la buttercream por la misma cantidad de mantequilla. Aunque ese toque de queso le queda increíble al cupcake.
Para conservar el cupcake, si vives en un clima freslo puedes mantener a temperatura ambiente en una cajita
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