pastel de aceite de oliva

Dan Lepard's spiced olive oil cake recipe

The festive gluttony is at an end, so here's a cake that's free from butter but not free of comforting flavour

• 
• • Dan Lepard
  • The Guardian, Saturday 12 January 2013

Spiced olive oil cake. Photograph: Jill Mead for the Guardian

When you're after a lean cake for the new year – something sweet with less hard fat and carbohydrates – you'll have to think more about flavouring than with buttery baking. Dairy fats seem to register on the taste buds as richly flavoured and comforting, and it's surprising how that all vanishes once you cut them out. So here I've used olive oil along with wholemeal flour and spice to create a complex flavour blanket to swaddle the ingredients into one bundle of baking joy.

With a pungent olive oil you might want to increase the spice, unless you particularly like the olive flavour. Ground ginger and cinnamon work well, and mixed spice is a good standby. Or add another flavour, such as caraway seeds, dried berries, or wine instead of water, to mix it up and cut the intensity. Replace olive oil with sunflower, though the flavouring may need a boost. Play with the sugar you use: I started with a basic dark-brown type, but you could equally use a molasses-rich muscovado or an utterly white sort.

Makes one 20cm diameter cake

3 medium eggs
150g soft dark-brown sugar
150ml olive oil
30ml cold water
200g wholemeal spelt flour
1 tsp baking powder
2 tsp ground spice, any sort you like

1 Line the base and sides of a deep, round 20cm cake tin with greaseproof paper, and heat the oven to 180C/160C fan/350F/gas mark 4.

2 In a large mixing bowl beat the eggs and sugar with an electric mixer for 1-2 minutes on high speed until creamy, slightly thick and pale.

3 Add the oil and water then beat again until evenly mixed through. If you want to add any extras such as grated zest, chopped nuts or flavourings, add them now.

4 Measure the flour, baking powder and spice into another bowl, stir them together with a spoon, then add this to the eggs and fold through quickly but gently until just combined.

5 Pour the mixture into the tin and bake for about 50 minutes or until a skewer poked in comes out clean.

6 Leave to cool in the tin then split and layer with jam, icing or buttercream. You can also make a simple sugar syrup, flavoured with vanilla, and spoon a little of this over the split cake before decorating.

Nieve de Zarzamora y menta

Blackberry Mint Sorbet

Yield: 1 servings

Ingredients

1	cup Sugar
1	cup Water
1	cup Fresh mint leaves
4	cups Blackberries or dewberries
1	cup Red Burgundy wine
	Lemon juice (opt'l.)
	Additional berries for garnish

Preparation

Step 1

In a medium saucepan, combine the sugar, water and mint. Bring to a boil, then simmer over medium heat, stirring occasionally, for about 5 minutes to make a mint-flavored simple syrup. Strain, discarding mint leaves, and cool. In a food processor, coarselypuree the berries. Turn into a bowl and stir in the wine and mint syrup. Taste and add lemon juice if you prefer a tarter flavor. Pour the liquid into an ice cream maker and freeze according to manufacturer's directions until firm. Garnish with additional berries.

Step 2

Yield: 1 1/2 quarts.

Tools

• Ice cream maker
• Saucepan
• Food processor

Nieve de Limón y Menta

Yield: 8

Ingredients

3	cups water
2	cups sugar
3	Zest of large lemons
1 ½	cups fresh mint leaves, finely minced and divided
1 ½	cups fresh lemon juice
½	cup limoncello
⅛	teaspoon kosher salt

Preparation

Step 1	Pour the water, sugar and lemon zest into a pot over medium high heat until the sugar has completely dissolved, stirring occasionally. Remove from heat, stirin the mint and set aside.
Step 2	As the simple syrup steeps, whisk together the lemon juice, limoncello and salt. Pour into the minted simple syrup and allow to cool completely. Chill for at least 3 hours, but preferably overnight.
Step 3	Once the liquid has chilled, pour it into the frozen base of your ice cream maker, cover with the lid and churn for 20-30 minutes or until the mixture thickens.Put the base into the freezer for another hour or two to harden as desired.

Tools

• Ice cream maker

About Lemon Mint Sorbet

This non-fat frozen treat is the perfect weapon to have in your warm weather dessert arsenal. You can play around with the herb of your choice, though mint and citrus do go oh so well together. Right after this guy popped up, a super neon tangerine sorbet popped up in our bowls too. Once you start playing with flavors of sorbet, your imagination will just keep going and going. See what other delicious varieties will come to mind once to take a bite of of this one on a perfect or not so perfect Spring day. Just let the sorbet be a bowl of sunshine.

pastel de zanahoria

Pastel de chocolate y chile ancho

PASTEL DE CHOCOLATE Y CHILE ANCHO

 

2  barritas de mantequilla

8 onzas de chocolate agridulce 

1/4 taza de polvo de cocoa cernida 

3 cucharadas de chile ancho en molido en polvo

1/4  cucharadita de sal 

6 huevos, con las yemas y claras separadas

1 taza de azucar

1 taza de crema espesa 

2 cucharadas de azucar glass

Canela en polvo

 

 

Directions

Precalienta a 350 f o 180 C

Ligeramente pone mantequilla en el fondo de un molde de pastel. Ponle encima papel encerado. Separalo

En baño maria, derrite el chocolate y la mantequilla a fuego medio-bajo. Una vez hecho esto, retira del calor y mezcla ahí la cocoa, el polvo de chile ancho y la sal.  

En un bowl, bate juntos las yemas de los huevos con ½ taza de azucar hasta que quede espesa y con un amarillo palido de color. Mete la mezcla del chocolate aquí y mezclalos bien.

En otro bowl, bate las claras hasta que espesen. Batiendo, añade la ½ taza restante de azucar hasta que se forme un ligero merengue. De poco en poco, añade la mezcla de chocolate, siendo cuidadosos de no desinflar el merengue. Suavemente pasa la mezcla al molde y hornea hasta que las orillas esten cocidas pero el centro todavía humedo y que aun se peguen algunas migas cuando metas el cuchillo a probar… algo asi como unos 45 min.

 

Retira del horno y deja enfriar completamente.

Pasa un cuchillo por los bordes del pastel. Invierte el molde en un plato y quita el papel encerado.

En un bowl bate la crema hasta que espume. Añade el azucar glass y la canela.. sigue batiendo hasta que la crema este a punto de nata

Para servir, rebana el pastel y acompaña con la crema batida. Decora con un poco de cocoa.

Pastel de chocolate con crepas Cajeta

Pastel de chocolate con Crepas de Cajeta

 

 

1.                               4 cucharadas de mantequilla derretida, mas un extra para barnizar  

2.                               1 taza mas 2 cucharadas de crema espesa

3.                               10 onzas de chocolate agridulce,

4.                               1 cucharadita de canela

5.                               4 yemas de huevo

6.                               1 1/2  tazas de cajeta 

7.                               Azucar glass para decorar

 

 

 

1.                        Haz 10 crepas. (no incluidos los ingredientes)

2.                        En una cazuela pon a hervir una taza de la creama. Quitala del calor y añade el chocolate y la canela. Dejala reposart 5 minutos, después batela hasta que quede suave. Bate ahí mismo 2 de las yemas. Aparte, En un bowl mediano bate la cajeta con las 2 cuchartas de crema y 2 yemas que quedan    

3.                        Ten precalentado un horno a 350 F. Engrasa con mantequilla un molde de pastel. Pon el fondo un circulo de papel encerado. Pon una crepa en el fondo del molde. Parte en dos 2 crepas y alinealas a los lados del molde, dejando el doblez hacia arriba, de modo que esta quede colgando un poco del molde. Es decir, se forra el molde con las crepas.      

4.                        Cucharea ½ taza del relleno de chocolate en el molde y repartelo bien en la crepa. Encima ponle otra crepa apretando bien, encima de este ponle ½ taza de cajeta, repartiendolo equitativamente en toda la crepa. Repite el proceso con otras 4 crepas, fionalizando con una crepa.  Ponle encima papel encerado y cubre con papel aluminio.

5.                        Hornea por una hora o hasta que esponje. Quita el aluminio y deja enfriar por una hora. Quita el papel encerado y pasa un chuchillo por todo el borde interior del molde. Invierte el pastel en un plato. Quita con cuidado el molde y déjà en el plato. Quita el papel encerado y deja enfriar.

6.                        Decora con la azucar glass antes de server

Tarta de Turrón

España Directo - Tarta de turrón

28 dic 2009

Ingredientes:

3/4 tableta de turrón blando

2 cucharadas

tarta turron

1/2 l. leche

200 ml. nata

1 sobre cuajada

Caramelo

http://www.rtve.es/alacarta/videos/television/tarta-turron/657189/

El contenido está aquí

Pastel de crepas de Cajeta y Chocolate

pastel de chocolate y cajeta

© William Meppem

Mexican Chocolate and Dulce de Leche Crêpe Torte

• Recipe by Grace Parisi

• ACTIVE: 1 HR 30 MIN
• TOTAL TIME: 4 HRS
• SERVINGS: 12

• MAKE-AHEAD
• STAFF FAVORITE

INGREDIENTS

1. 2 cups all-purpose flour
2. 2 tablespoons granulated sugar
3. Pinch of salt
4. 2 1/2 cups plus 2 tablespoons milk
5. 1 teaspoon pure vanilla extract
6. 6 large eggs, lightly beaten
7. 4 tablespoons melted butter, plus more for brushing
8. 1 cup plus 2 tablespoons heavy cream
9. 10 ounces bittersweet chocolate, chopped
10. 1 teaspoon cinnamon
11. 4 large egg yolks
12. 1 1/2 cups dulce de leche (see Note)
13. Confectioners' sugar, for dusting

DIRECTIONS

1. In a medium bowl, whisk the flour with the granulated sugar and salt. Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
2. Heat a 10-inch nonstick skillet and lightly brush with melted butter. Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side. Pour any excess batter back into the bowl. Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute. Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots. Transfer the crêpe to a baking sheet lined with wax paper. Repeat with the remaining batter, brushing the skillet with butter only as needed.
3. In a medium saucepan, bring 1 cup of the cream to a boil. Remove the pan from the heat and add the chocolate and cinnamon. Let stand for 5 minutes, then whisk until smooth. Whisk in 2 of the egg yolks. In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
4. Preheat the oven to 350°. Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper. Fit a crêpe in the bottom of the pan, pressing to flatten it. Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
5. Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe. Top with another crêpe, pressing to flatten it. Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe. Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe. Any leftover crêpes can be frozen between sheets of wax paper for later use. Fold the overhanging crêpes over the top. Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
6. Bake the torte for 1 hour, or until puffed. Remove the foil and let cool for 1 hour. Remove the parchment and run a knife around the edge of the pan. Invert a plate over the pan and then invert the torte onto the plate. Remove the pan and parchment paper and let cool completely. Sift confectioners' sugar over the torte just before serving.

MAKE AHEAD

The baked torte can be refrigerated for up to 2 days. Reheat slightly in a 350° oven.

NOTES

Dulce de leche is a caramel-like boiled sweetened milk. Smuckers is a good supermarket brand. 


Turning crêpes with a spatula often causes them to break. The easiest way to flip them is with your fingers. Use a spatula or a table knife to lift up the edge, then gently pick up the crêpe and flip it over.

flan de chocolate

Flan rápido de chocolate. Receta

En verano hay que intentar preparar postres que no requieran horno, para no pasar más calor de la cuenta. Y ya puestos que no requieran mucho tiempo, para así poder disfrutar mejor del tiempo libre. Este Flan rápido de chocolate se preparara en un momento y es ideal para los amantes del chocolate negro. Si el flan es para niños, se puede cambiar el chocolate amargo por uno con leche.

Ingredientes:
1 sobre de flan instantáneo,
100gr. de chocolate negro Lindt Postres 70% cacao,
½ litro de leche,
azúcar al gusto.

Elaboración:
Calentar a fuego muy suave la leche en una cacerola grande. Una vez la leche este caliente, añadimos el chocolate troceado. Dejamos que se vaya disolviendo en la leche, mientras removemos el conjunto constantemente.

Una vez disuelto el chocolate, añadimos el sobre de flan instantáneo, removiendo bien con unas varillas, para que no se formen grumos. Subimos un poco el fuego para que de un ligero hervor y retiramos del calor.

Este flan tiene el sabor ligeramente amargo del cacao negro, ya que la tableta de chocolate apenas tiene azúcar. Si queremos endulzar este postre, en este punto podemos añadirle dos cucharadas soperas de azúcar.

Distribuimos el flan en pequeños moldes individuales o en uno grande, y dejamos enfriar a temperatura ambiente. Una vez esté frío, introducimos en la nevera, durante mínimo dos horas.

Podemos acompañarlo de unas frutas, de nata o de sirope de chocolate.