DESSERT JOURNAL: Recipes - myMoleskine ?· DESSERT JOURNAL: Recipes © 2013 Moleskine SpA - All right…

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  • DES

    SERT

    JO

    URN

    AL: R

    ecip

    es

    20

    13 M

    oles

    kine

    SpA

    - A

    ll rig

    ht re

    serv

    ed.

    recipe

    variations decoration ideas

    preparation

    ingredients

    diffi culty servings active time total time

    16-20 slices

    15' 40 / 45'

    fl aked almonds or peanuts, walnuts, pistachios / icing sugar / dark chocolate frosting (see page 11)

    200 g (7 oz) fi nely ground blanched almonds200 g (7 oz) white sugar250 g (8 oz) butter, unsalted and cubed200 g (7 oz) dark chocolate (72-75%), broken into pieces5 medium eggs, separated 1 teaspoon instant coffee granulesbutter and cocoa powder for greasing

    1. Preheat oven to 175 C (about 350 F ). Butter a 20 cm (8) springform pan and lightly coat it with cocoa powder.

    2. In a double boiler, melt butter, chocolate, and coffee granules together.

    3. In a large bowl, beat white sugar and egg yolks with a hand mixer for 2-3 minutes until creamy. Add chocolate mixture and mix evenly with a wooden spoon.

    4. In another bowl, beat egg whites on high speed with a mixer until stiff peaks start to form. Fold egg whites carefully into the chocolate mixture. Mix completely with a wooden spoon.

    5. Pour into pan and bake for 25-30 minutes (checking after 20 minutes).

    6. Cool completely before frosting.

    Moleskine Celebration Cake

    Dessert Passions_Inner Pages_13x21.indd 10 14/03/13 14.36

    ingredients

    variations decoration ideas

    50 ml (1 UK fl . oz, 12/ US fl . oz) fresh whipping cream150 g (5 oz) chocolate (50-75%), broken into pieces125 g (41/ oz) white sugar50 g (1 oz) butter, unsalted and cubed1 teaspoon vanilla extract

    1. In a double boiler / bain-marie or small saucepan, combine all ingredients over a low fl ame. Stir together with a wooden spoon or whisk to combine evenly. Take off heat once fully combined.

    2. Dollop of the frosting mixture into the centre of the cooled cake. With a spatula or non-serrated knife, spread the frosting evenly from the centre to the edges of the cake. Spread frosting on the sides of the cake until the cake is completely covered. Use additional frosting to achieve desired thickness on cake.

    instead of the vanilla extract, use 1 teaspoon instant coffee granules for an additional coffee kick

    recipe

    Dark Chocolate Frosting

    preparation

    diffi culty servings active time total time

    1 round cake

    10' 15'

    Dessert Passions_Inner Pages_13x21.indd 11 14/03/13 14.36

  • DES

    SERT

    JO

    URN

    AL: R

    ecip

    es

    20

    13 M

    oles

    kine

    SpA

    - A

    ll rig

    ht re

    serv

    ed.

    variations decoration ideas

    preparation

    ingredients

    recipe

    diffi culty servings active time total time

    Dessert Passions_Inner Pages_13x21.indd 12 14/03/13 14.36

    variations decoration ideas

    preparation

    ingredients

    recipe

    diffi culty servings active time total time

    Dessert Passions_Inner Pages_13x21.indd 13 14/03/13 14.36

    Testo1a: Casella di controllo 1a: OffCasella di controllo 2a: OffCasella di controllo 3a: OffCasella di controllo 4a: OffCasella di controllo 5a: OffCasella di controllo 1: 1a: Off1b: OffCasella di controllo 2: 1a: Off1b: OffCasella di controllo 3: 1a: Off1b: OffCasella di controllo 4: 1a: Off1b: OffCasella di controllo 5: 1a: Off1b: OffTesto2a: Testo5a: Testo3a: Testo4a: Testo6a: Testo7a: Testo1b: Casella di controllo 1b: OffCasella di controllo 2b: OffCasella di controllo 3b: OffCasella di controllo 4b: OffCasella di controllo 5b: OffTesto2b: Testo5b: Testo3b: Testo4b: Testo6b: Testo7b: