gateau sans cuisson, les truffes

bonjour, 

on aime toujours deguster un delicieux gateau, sans vraiment rester des heures dans la cuisine, puis surveiller la cuisson...

voila de tres delicieux gateaux sans cuisson, il faut dire que c'est de tres delicieux, il faut vraiment essayer la recette:

truffes au chocolat et biscuits gateau sans cuisson

merci pour vos visites commentaires, 

bonne journée, et on se retrouvera InchAllah avec une nouvelle recette.

butter milk and cocoa Cake

this is a delicious cake, that you have to try, because it's so delicious and veru tender

ingredient:

1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour a 9×5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan

I get the recipe from: Smitten kitchen

Chocolat Whirls

This is a very delicious Biscuit, very tasty, you have to try it

you need:

125 g soft margarine

75 g unsalted butter, sifgtnde

75 g icing sugar , sifted

75g plain dark choclate, melted and cooled

15 g cornflour, sifted

125 g plain flour

125 g self-raising flour

for the butter cream:

125 g unsalted butter, softned

1/2 tsp vanilla essence

225 g icing sugar, sifted

Preheat the oven to 180 degree C/ 350 degree F/ Gas Mark 4, 10 minutes befors baking. Lightly oil two baking sheets

Cream the margarine, butter and icing sugar together until mixture is light and fluffy.

stir the chocolat until smooth, then beat into the creamed mixture.

stir the cornflour.

Stir the flours together, then gradually add to the  creamed mixture, a little at a time, beating well between each addition.

Beat until the consistency is smooth and stiff enough for piping.

put the mixture in a piping bag fitted with a large star nozzle and pipe 40 samll shirls onto the prepared baking sheets.

Bake the whirls in the preheated oven for 12-15 minutes or until firm to the touch.

Remove from the oven and leave to cool for about 2 minutes, Using a spatula, transfert the whirls to wire racks and leave to cool.

Meanwhile, make the buttercream. Cream the butter with the vanilla essence until soft Graddually beat in the icing sugar and add a little cooled noiled water, if necessary, to give a smooth consistency.

When the whirls are cold, pipe or spread on the prepared buttercream.

sandwich together and serve.

Chocolate Whirls, ou des Tourbillons chocolatés gateau lambout

Panna Cotta with coconut milk / cream chocolate

here is a dessert that we eat and eat with pleasure and great tasting.

it take me ages to decide to make this panna cotta, despite that every time I go to the shop, I buy a box of coconut milk to do it... but there is always something that stops me, but  finally I did it.

I can't remember where I had already seen a panna cotta with coconut milk, and the idea stucks in my head.

try it.... you are not going to be disappointed.

Ingredients:

panna cotta with coconut milk:

-200 Ml of milk

-200 Ml of cream

-200 Ml coconut milk

- 40 grams of brown sugar.

- 4 grams of gelatin

chocolate cream:

500 ml milk

1 full tablespoon of  cornstarch 

1 tablespoon of brown sugar

1 teaspoon of vanilla

100 grams of dark chocolate

(Quick and simple recipe from ma cuisine rouge )

preparation of the panna cotta

Put the gelatin in cold water

In a saucepan, stir together the  mixture of liquid and sugar and set over a  medium heat

When the mixture comes to a little boil, turn off heat and add the softened gelatin, stirring until completely dissolved.

Pour into small glasses, chill and let to set at least 3 hours.

for the chocolate cream:

Combine cornstarch, sugar and the equivalent of 2 table spoons  of milk 

Boil the remaining milk and remove from heat.
Dip the pieces of chocolate the hot milk and leave a few minutes before mixing.

Pour the mixture into the pan of the mixture of sugar-cornstarch and bring to a boil while whisking constantly.

Boil for one minute or until you see the mixture thicken , pour this on the panna cotta, slowly

it is best to remove the glasses of panna cotta from the fridge a little before, so that the glasses will be at room temperature and dwill not broke when we add the hot chocolate cream.

let cool before putting in the fridge, serve garnished with a little whipped cream