Tag: caramel

Skilled chocolate cake with lemon caramel – Italian Cuisine

Skilled chocolate cake with lemon caramel

1) Butter And floured a 20-22 cm diameter cast iron pan. Dissolve the butter and let it cool. Pour it into a large bowl, unite sugar and mix with a spatula to mix. Incorporate the shelled egg, the sifted flour with baking soda and two pinches of salt.

2) Chop up coarsely chocolate with a knife, add some 3/4 in the dough e paid the mixture in the floured pan; sprinkle with the remaining chocolate and bake at 180 degrees for 30 minutes.

3) Prepare meanwhile the caramel: paid brown sugar in a saucepan and let it caramelize over a high flame, then remove it from the heat. Reheat the cream in a saucepan and pour it hot over the caramel, paying attention to the splashes and stirring. Mix the lemon juice, the butter into small pieces and a pinch of salt and continue to mix off the heat until you get a smooth cream. United finally the grated rind of the lemon.

4) Remove from the oven the dessert and sprinkle it with a few spoonfuls of caramel. Serve the rest of the caramel aside.


Posted on 08/01/2022


Bavarian cream with caramel and tonca bean – Italian Cuisine

Bavarian cream with caramel and tonca bean

1) In a saucepan you do a dry caramel using only sugar, let it melt until you get a color amber. Reheat the cream with the broad bean touches grated and you do simmer.

2) V.ersate the cream on the caramel in several stages, you do Llightly cool down And add the jelly previously soaked in cold water.

3)Let it cool down the mixture and add the cream semi-mounted, jumbled up gently until a frothy mixture is obtained. Pour in the different glasses e store in the freezer. Decorated with cream and caramelized hazelnuts.


Posted on 03/01/2022


Trifle with chocolate cream, caramel flakes and pandoro – Italian Cuisine

Trifle with chocolate cream, caramel flakes and pandoro

1) Put soak the gelatin in cold water. Chop the chocolate and melt it in a bain-marie. Mounted the egg yolks with 60 g of powdered sugar until the mixture is light and fluffy. Add half of the warm cream and milk, the clove pepper and cook in a bain-marie for 10 minutes. In the end incorporated the melted chocolate and the drained and squeezed gelatin and let it cool.

2) Cut the pandoro with cubes, sprinkle them with the remaining icing sugar and 1 teaspoon of cinnamon e let them toast in the oven at 200 ° for 5-6 minutes.

3) Arrange 1/3 of the pandoro on the bottom of a large 18 cm diameter cup. Cover with 1/3 of the cream and make another 2 layers alternating the pandoro and the chocolate cream. Transfer the dessert in the fridge for 1 hour.

4) Jumbled up in a saucepan the honey with the icing sugar and heat over low heat, without stirring, until a golden caramel is formed. Roll it out in a very thin sheet on a sheet of baking paper and let it cool. Before serving mounted the remaining cream and distribute it on the cake. Complete with the remaining cinnamon and the chopped caramel.


Posted on 23/12/2021


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