is the second time I made this bundt, but the first that I prepare my brand of Nordic Ware Bavaria mold. I asked last week Enjuliana Beatrix and sent it to me immediately. In his mail saying "you send it fast so you can enjoy it this weekend." How did she know that was not going to wait to premiere it, if these patterns are a vice! Like the Heritage is an early birthday gift by my Mother, the Bavaria is another early birthday gift, this time by ... mine!
This bundt is a delight, is moist and fluffy texture imaginable and intense chocolate flavor (though not entirely, but only carry chocolate cocoa powder) without being noticed at all the presence of beer, I recommend it. It is essential to do in this mold, you can do in normal round cake pan and then put a cream cheese glaze that would mimic the beer foam as Nigella Lawson's recipe that you can see here brilliant interpretation of the Globetrotters.
This recipe is my tribute to Ireland on the day of its patron, Saint Patrick.
And I do not roll it up again, here the recipe.
Ingredients
(I I made half this recipe because I cast a whole fit. Next time try it with 2 / 3)
250 ml Guinness stout
250 gr.
butter 75 gr. cocoa powder (used value)
400 gr.
sugar 140 ml. of double cream 2 eggs
1 tsp.
liquid vanilla 250 gr.
pastry flour 2.5 tsp. bicarbonate
Preparation:
We put in a pot of beer with medium heat, without allowing it to boil, when it is hot add the butter cut into pieces and we will move to butter is melted completely, remove from heat and set aside.
In a bowl put the cocoa, sugar, flour and baking soda and mix until well connected all the ingredients and a uniform color.
In another bowl, put the cream, eggs and vanilla and mix liquid with a whisk until mixture is uniform we then add the contents of the pot, beer and butter, and mix again until both mixtures are well integrated.
Once we have completed the liquid mixture we incorporate it into the dry ingredients with a whisk the mixture vigorously until a uniform mass and smooth, will be quite liquid, so do not be scared, then solidified and shows a juicy texture magnificent wet.
spend the dough to a greased pan and introduce it in the oven, preheated to 180 degrees for 50 minutes or up to slash him and see what comes out clean.
In a bowl put the cocoa, sugar, flour and baking soda and mix until well connected all the ingredients and a uniform color.
In another bowl, put the cream, eggs and vanilla and mix liquid with a whisk until mixture is uniform we then add the contents of the pot, beer and butter, and mix again until both mixtures are well integrated.
Once we have completed the liquid mixture we incorporate it into the dry ingredients with a whisk the mixture vigorously until a uniform mass and smooth, will be quite liquid, so do not be scared, then solidified and shows a juicy texture magnificent wet.
spend the dough to a greased pan and introduce it in the oven, preheated to 180 degrees for 50 minutes or up to slash him and see what comes out clean.
Source: "Feast" - Nigella Lawson, text Globetrotters at No. 1 magazine Whole Kitchen November 2010
0 comments:
Post a Comment