chec cu smantana si cafea… sau briose? (also in English)

chec cu cafea si smantana (23)

For English, please scroll down

e timpul pentru o reteta simpla, care poate fi facuta atat sub forma de chec, cat si de briose…

aceasta reteta are 2 mari plusuri pentru mine:

1. datorita smantanii si numarului mare de oua, iese un chec dens, cu un gust plin si… untos, nu stiu cum sa ii zic altfel…

2. are cafeaaaaaaa!!!!!!

a, si mai e un plus: e destul de simplu de facut.

chec cu cafea si smantana (44)

Pai sa purcedem…

Ingrediente:

125g unt sarat
200g ciocolata neagra, rupta in bucati
2 linguri de cafea solubila
6 oua medii
400 g zahar
250 g faina + 1 plic de praf de copt
300g smantana

Metoda:

1. Preincalzim cuptorul la 220 grade C. Eu am folosit un vas de guguluf, de silicon de 2o cm si mi-a mai ramas suficienta cantitate pentru 6 briose

2. Topim untul intr-un vas cu fundul gros, pe foc mic, impreuna cu ciocolata neagra.Cand compozitia devine fina, si ciocolata este topita complet, luam de pe foc si adaugam cafeaua solubila.

3. Separam ouale. Batem galbenusurile cu zaharul, pana cand se albesc si zaharul se topeste. Adaugam smantana si faina, amestecand bine.

4. Separat, batem albusurile spuma. Cu grija, inglobam albusurile in compozitia de galbenusuri, amestecand cu o paleta, usor de jos in sus.

chec cu cafea si smantana2

Reteta originala pretinde ca se poate face si fara a separa ouale – eu nu am incercat inca, dar intentionez sa incerc si asa in viitor

5. Separam compozitia o treime din compozitie si o amestecam cu ciocolata topita + cafea.

chec cu cafea si smantana

6. Turnam in forme mai intai compozitia galbena, si deasupra cea neagra.

chec cu cafea si smantana1

7. Coacem timp de 10 minute la 220 de grade, apoi reducem la 170 si coacem inca 45 de minute, pana cand trece testul scobitorii. Pentru briose, timpul de coacere e mai scurt (maxim 30 de minute in total, verificati dupa 20).

chec cu cafea si smantana (23)

Coffee and sour cream pound cake… or maybe muffins?

Ingredients
125g salted butter
200g dark chocolate, roughly chopped
2 tablespoons instant coffee
6 medium eggs
400 g caster sugar
250g flour and 1,5 tsp of baking powder
300g sour cream

Method

1. Preheat the oven to 220C. I used a 22cm silicon Bundt tin, and also filled 6 muffin holes.

2. In a heavy bottomed pan, on low heat, melt butter and add dark chocolate . When melted and smooth, remove from heat and stir in the instant coffee.

3. Separate the eggs. Beat the egg yolks with the sugar until pale and creamy. Add the flour and sour cream. Beat for a few minutes until well mixed and smooth.

4. Beat the egg whites until form a stiff foam. Carefully add into the floury mixture (not using the mixer anymore).

The original recipe claims separation of eggs is not necessarily necessary :)… I haven’t tried it yet.

5. Add the chocolate mixture to one third of the batter

6. Pour the other two thirds of the combined mixture into the prepared tins, and pour the chocolate batter over.

7. Bake for 10 minutes at 220C, then reduce heat to 170C and bake for 45 minutes until golden and firm to touch. For cupcakes, reduce the overall baking time to maximum 30 mins, check after 20)

 

Inspired from cook republic

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  1. […] chec cu smantana si cafea […]

  2. […] cu sirop de zahar (lucrezi cu mixerul cap-coada si nu te temi ca ti se desumfla albusurile) si chec cu cafea si smantana. Dar acum sa trecem la vedetele […]



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