sabato 2 aprile 2011

corn donut

With this recipe I celebrate 10.000 visitors!


Thanks to all of you 10.000,
who passed through here
by chance or by research,
those who had left a trace
and to those who will,
who supports me now 
and who will tomorrow!
Who would have thought:
in November did not even know
what a blog was!
Thank youuuuuuuuuuuuuuuuuuu


From the Review "LA Cucina Italiana the special "Chocolate"

  • 200g brown sugar:
  • 150g butter
  • 150g dark chocolate
  • 150g raisins
  • 100g plain flour
  • 100g commeal thin
  • 50g starch
  • 7 eggs:
  • lemon
  • Maraschino
  • 1/2 packet of baking powder
  • butter and flour for the mold

MethodPrehot oven to 180°
1. Soak the raisins in Maraschino (I used Rum).
2. In a bowl cream the butter with soft brown sugar and a pinch of salt, working with an electric mixer (or global) to earn a frothy swollen cream. (it takes about 10 minutes)
Without stopping to whip add one at a time 2 whole eggs and 5 egg yolks .

3. With a wooden spoon, add the corn flour, potato starch, chocolate flakes, grated rind of half lemon and half a sachet of baking powder (which I sifted together with the flour).

4. Now stir the drained raisins in the sifted flour and incorporate rapidly to the mixture.
Pour it in a ring mold with a diameter of 22 cm high 10 cm greased and flouredBake for 50-55 min. Do the toothpick test. Baked the cake and let it cool.
5. Garnish: 100g dark chocolate melted and tempered. 50 g of icing sugar.
Sprinkle lightly with powdered sugar.
(appropriately wrapped in aluminum, it can be preserved for a few days)

Serves: 12/14 slices

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