negresa (brownie) marmorata cu cafea, Amaretto si urda (also in English)fmb

amaretto coffee ricotta brownie (63)

For English, please scroll down

Sunt, evident, vrajita de urda… cate retete la rand au fost? nici nu am numarat. Dar marturisesc cu mana pe inima ca aceasta este cea mai buna reteta cu urda dintre toate cele pe care vi le-am propus pana acum. Este atat de frageda incat efectiv se topeste in gura, este super cremoasa, dar mie cel mai mult imi place aroma de cafea… cred ca “ma dau” pe deserturi cu cafea de acum incolo, mi s-a deschis apetitul.

amaretto coffe ricotta5

Pur si simplu nu o pot lauda suficient, cred ca este cea mai buna retea de negresa/ brownie pe care o am pe blog (in afara de negresa copilariei, evident :))

amaretto coffee ricotta brownie (80)

Am descoperit aceasta reteta aici. M-a surprins putin continutul de alcool, dar din fericire (si surpinzator) aveam de toate prin casa – romul meu era aromat cu cocos, dar cred ca asta nu a facut decat bine pana la urma. In final, gustul de alcool nu se simte, doar aroma de Amaretto (care poate fi inlocuita cu esenta de migdale, pentru cine prefera)

Ingrediente crema de urda

250 g urda
2 lingurite rom
1 lingurita Amaretto
¾ lingurita scortisoara macinata
45 g unt nesarat, moale
65 g zahar
1 ou mare
4 lingurite amidon de porumb

 

Ingrediente negresa

150 g ciocolata amaruie (eu am folosit cu aroma de cafea)

90 g unt
95 g faina
¼ lingurita bicarbonat de sodiu
¼ lingurita sare
2 oua mari
1 lingurita extract de vanilie
135 g sugar
2 lingurite Amaretto
2 lingurite cafea instant (ness)

amaretto coffe ricotta1

Procedura

  1. Pentru crema de urda, pur si simplu se amesteca toate ingredientele (pe rand) pana cand se obtine un amestec cremos. Aveti grija ca untul sa fie moale si urda scurs de excesul de apa (daca e cazul)
  2. Pentru negresa, se topeste mai intai ciocolata. In sistem bain-marine (un vas termorezistent asezat deasupra altuia in care fierbe apa), se amesteca untul si ciocolata, pana cand ambele se topesc complet, si amestecul este omogen si cremos. Lasam sa se raceasca.

amaretto coffe ricotta23. Faina se amesteca cu sarea si bicarbonatul.

4. Ouale se bat cu zaharul pana cand se albesc si isi maresc putin volumul. Se adauga esenta de vanilie, Amaretto si cafeaua. Apoi se adauga faina si ciocolata racita. Va rezulta un aluat gros dar fluid.

amaretto coffe ricotta35. Intr-o tava de 20/20 cm, se toarna mai intai 3/4 din aluatul de negresa. Apoi, cu grija se toarna pe toata suprafata crema de urda. Restul de aluat de ciocolata se pune deasupra, din loc in loc, cu o lingura. Apoi se marmoreaza usor cu o furculita (nu mult, pentru ca nu vrem sa amestecam prea mult straturile intre ele).

amaretto coffe ricotta46. Se coace la 175 de grade. timp de 35 de minute, pana cand trece testul scobitorii.

amaretto coffee ricotta brownie (21)

Coffee-Amaretto-ricotta brownie (recipe in English)

I am obviously under the spell of ricotta cheese … how many recipes in a row? I have not counted. But I confess, cross my heart, that this is the best ricotta recipe yet. It is so tender, that it melts in your mouth, super creamy, but  most of all I love the aroma of coffee … I think I will switch to coffee desserts after this one.

I just can not praise it enough, I think is the best brownie that I have blogged about (except for my brownie from childhood, obviously :))

I found this recipe here. It surprised me a little with the alcohol content, but luckily (and surprisingly) I had all I needed in the house – my rum was flavored with coconut, but I think it was for the better. Finally, there is not  taste of alcohol, just the flavor of Amaretto (which can be replaced with almond extract, for those who would prefer)

Ingredients Ricotta Filling

250 g ricotta cheese (strained)
2 teaspoons rum
1 teaspoon Amaretto
¾ teaspoon ground cinnamon
45 g unsalted butter, soft
65 g sugar
1 large egg
4 teaspoons cornstarch

Ingredients Brownie

150 g dark chocolate (I used one flavored with coffee)

90 g butter
95 g flour
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
135 g sugar
2 teaspoons Amaretto
2 teaspoons instant coffee (instant)

Procedure

1. For the ricotta cream, just mix all the ingredients (one at a time) until you get a creamy mixture. Take care that the butter be soft and the cheese drained of excess water (if case)
2.  For the brownie, chocolate is melted first. Using the bain-marine system (on top of a double boiler), mix butter and chocolate until both melt completely and the mixture is smooth and creamy. Let it cool aside.
3. Mix flour with salt and baking.
4. Beat the eggs with the sugar until they turn white and slightly increase their volume. Add the vanilla, amaretto and coffee. Then add flour and cooled chocolate. You will get a thick but fluid batter .
5. In a tray of 20/20 cm, first pour 3/4 of brownie batter. Then carefully pour all over ricotta filling cream. Spoon the  remaining chocolate batter on top. Then marble it gently with a fork (not a lot, because we do not want the layers to mix too much).
6.  Bake at 175 degrees C, for 35 minutes or until test toothpick comes out dry.

amaretto coffee ricotta brownie (63)

 

Comments
2 Responses to “negresa (brownie) marmorata cu cafea, Amaretto si urda (also in English)fmb”
  1. all3n10 says:

    Ciao! Will definitely try this awesome recipe! = )

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