Simple chocolate cake

Preparation: 10 minutes
Cooking time: 20 min
Servings: 1 pie 20 × 30 cm, about 12 people

Ingredients
For the cake:

• 1 1/2 cup plain flour
• 3 tablespoons of pure cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• 1 pinch of salt
• 5 tablespoons sunflower oil
• 1 teaspoon vanilla paste
• 1 teaspoon vinegar
• 1 cup water

For the chocolate coating (optional):

• 200 ml water
• 2 level tablespoons of cornstarch (20 g)
• 250 g of black chocolate (without milk), chopped

Preparation

1. Preheat oven to 180 ° C and began to prepare the cake.
2. We put in the baking tray (20 * 30 cm) dry ingredients: cocoa, sugar, flour, baking soda and salt, and mix until blended. With your finger, make 3 holes in the mix: in one of the holes pour the oil in another vanilla, and vinegar in the last
3. On the set pour the cup of water, and stir gently with a spoon until blended ingredients.
4. Bake 20-25 minutes (if you use a smaller pan will have to increase the time to 30-35 minutes)
5. Remove from oven and let cake cool
6. Meanwhile, prepare the cover
7. Mix water and cornstarch, stirring until no lumps
8. We heat this mixture in a saucepan, over medium low heat. Add the chopped chocolate, and stir constantly until completely melted
9. Remove from heat, stir a little to temper, and pour over the cake we had previously prepared (which should already be cold!) Leave in the fridge until the chocolate coating (several hours or overnight) to solidify
10. We keep the cake in the refrigerator until consumption, covered with plastic wrap so it does not take odors (preferably taking it 15-30 minutes before eating, but not required). At serving time, garnish using a template (if you have no template, you can print the image you like in a cardboard or foil, and cut).
11. To decorate, simply place the template on the cake and sprinkle with powdered sugar strainer until all the gaps. We removed the template and serve!

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Black Chocolate, Cake, Chocolate, DESSERT, Home made, Mini Cake,

Mini cakes {imperial}

Preparation: 15 minutes (plus drying time)

Cooking time: 45 min

Servings: 24 mini cakes

Ingredients

• Honey 250 g
• Sugar 175 g
• 1 egg white
• 400 g of fried and salted peanuts
• 2 sheets of paper or sugar wafers

Preparation

1. We started putting honey in a saucepan, and sugar over low heat, stirring occasionally until the honey is dissolved and liquid sugar.
2. Apart rode about to clear heavy snow.
3. When sugar has dissolved, add the clear, stirring constantly. A very low heat , we'll be stirring for 45 minutes.
4. Add peanuts and mix well. Cut circles of desired size of the sheets of sugar paper (the photo of 5 cm), put a teaspoon of the mixture on one half of nougat, and cover with another paper circle sugar. Pressed with a roller to make it smooth
5. Let cool and harden, uncovered, in a cool place for a couple of days. Then we keep in a metal can to consumption

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Cake, Continental Menu, DESSERT, Egg Cookies, International Cuisine, Mini Cake,

Pasiegos sobaos

Ingredients for a dozen and a half of pasiegos sobaos

• 250g good quality butter
• 250 g of eggs (about 5 units of size M)
• 200 g sugar
• 50 g invert sugar or light honey
• 250 g plain flour 
• 12 g baking powder

How do prepare Pasiegos sobaos

1. We start by preheating the oven to 180 degrees heat up and down and placing the capsules for sobaos in a baking tray in the remaining right next to each other stuck together.
2. We put in the bowl of the mixer with the paddle attachment or in a bowl, the softened butter with the sugar and invert sugar or honey, beat until whitish and add the eggs one at a time, mixing well to form a uniform mass.
3. Add the flour sifted with the baking powder mixed and gently incorporate until blended whole.
4. Pour batter into a disposable pastry bag and we cut a hole with scissors as about one centimeter.
5. Fill carefully covering the base of the capsules up to 3/4 full and bake for twenty minutes or until golden see sobao surface.

Tasting

Nothing might you need to enjoy eating a pasiego sobao prepared for you, but just with a good glass of milk, I can remember Be sure you will return to the traditional flavors of artisan pastries.

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BREAD, Cake, Continental Menu, DESSERT, International Cuisine,

King Cake

Preparation: 30 min levied (about 4 or 5 hours)

Cooking time: 20 min

Servings: 2 roscones

Ingredients

• For flavored icing sugar
• 120 g of ordinary sugar (or icing sugar if you have)
• The average organic lemon peel
• The average organic orange peel
• For the sourdough or sponge (all ingredients at room temperature)
• 70 g of milk
• 10 g of fresh baker's yeast (or one envelope of dry, but baked, not worth Royal!)
• 1 teaspoon sugar
• 130 g bread flour

For the mass (all ingredients at room temperature)

• 60 g of milk
• 80 g of butter
• 2 medium eggs
• 15 g of fresh baker's yeast (or one envelope of dry)
• 30 g of orange blossom water (I did not put the skins of citrus fruit is aromatic enough. I replace this amount for milk)
• 450 g bread flour
• 1 pinch of salt

For the syrup to bathe the roulade

• Sugar 50 g
• 50 ml water

For sugar lace

• 100 g of powdered glaze Magic elastic Decor (or similar)
• 100 g of warm water

Preparation

Traditional Preparation:

1. We started preparing the flavored sugar. This grate the citrus peel (hey, without the white part) and mix with icing sugar. Booked.
2. We continue preparing sourdough. Back out with your fingers baking flour, and mix all the ingredients of the dough into a ball mother. No need to make it a uniform and smooth dough, just form a compact ball
3. We filled a bowl with warm water, and put the ball in it ("warm water" means to stick a finger in it neither cold nor hot notes). We left there the ball to increase its size and afloat. It usually takes about 15 minutes, but I've come to have to wait up to an hour. When the ball of sourdough is ready for use, we will be preparing the main mass.
4. To do this, get rid fingers baking flour. Add milk, eggs, flavored sugar, pinch of salt and sourdough we have previously prepared and mix well.
5. We roscón mass to a work surface as the counter, and begin kneading. If you do not know how to, Su-fried Webos has a great video which shows how to prepare roscón whole process . If the dough will be too sticky you can embadurnaros hands with a little oil, and the area where you go to work, and so the dough will be more manageable without adding more flour (But with these quantities the mass is very manageable, it really is not necessary).
6. Knead about 5 minutes, and begin to add the butter slowly while continue kneading. Other Knead about 10 minutes, until we get a smooth dough.
7. We form a ball and let rest in a bowl covered with a cloth until doubled in volume. Normally this process takes an hour or two, but do not worry if it takes a little longer (if you been waiting since last year, as if time to worry)
8. When the dough has doubled in size, knead lightly to degas, and divide it into portions based on what we're going to do next. With this amount of dough, I usually prepare two roscones, my oven is tiny and I would not fit a whole one this size.
9. If you are going to prepare the Kings' cake traditionally follow this step by step how to form roscones.
10. If you go to prepare a roulade of balls as the photo, cut the dough into portions of approximately 70 g
11. Dough balls placed in a detachable round mold, slightly spaced from each other, as a separating finger, and forming a circle. If we place a baking paper on the base of the mold, facilitate demolding, but not necessary. The mold is not necessary, but it facilitates the roulade out perfectly round. If you are concerned that during the leavening or baking can close the center hole of the roulade, colocad hoop ramequin emplatar or oil smeared on the center of the roulade
12. Leaving weigh roscones covered with a cloth a couple of hours, until the dough has doubled in volume.
13. When we see that they are ready, preheat the oven to 180 º C, heat up and down.
14. We introduce the first of roscones in the middle of the oven, and bake about 18 minutes. If we see that the roulade roasted too soon, we cover with foil.
15. Remove and let cool before filling, and proceed the same with the other roscón
16. Prepare the syrup (serve to attach the decoration). Put the water and sugar in a saucepan, bring to a boil, let it boil a couple of minutes and remove from heat. Booked
17. Prepare now lace. Mix 100 g of elastic glaze powder with 100 g of warm water. Beat two minutes at medium speed. We extend the mixture rugs we have chosen. We dried about 10 min in the oven at 80 ° C (just make a test, the time may vary by mat we use).
18. Alternatively we can let the lace dry sugar 3 or 4 hours at room temperature.
19. Once dry, remove the mold easily. If it breaks to unmold or is something sticky is that it is completely dry and no more waiting
20. Paste the roscones lace with a little syrup to decorate              

NOTES:

• The bread flour is a special type of flour for dough has more protein (gluten) flour that "common". Can be found in almost any supermarket, usually HARIMSA brand, but now prefer to use completely handmade flour without additives, such as flour Saiz
• The lace is stretchy for a while only, then at room temperature stiffens as I was when the gas bill arrives, or traditional glaze. If we want to keep it elastic, will bake between two roles, and then in foil (I have only tried a few hours, but I read that a well can be stored overnight without hardening)
• The roscón I prepared the traditional way, is so perfectly round because I bake a Savarin mold . But I like the texture of the crust when baked without mold
• The filling is roscón Photo whipped cream (500 ml cream with 35% minimum MG, and 4 tablespoons of sugar) The only trick, the cream must be very cold to mount well, and we must be careful not spend the beat, or make sweet butter. If you find cream 35.1% of MG mount much better despite the small difference in fat. It happens with brands like Pascual. For filling roscón stay nicer, better distribute using a pastry bag, or if we have, putting whipped cream in a freezer bag and cut the tip to distribute circled over the roulade.
• This twisted roll of kings can be stored overnight in the refrigerator (especially if it is filled), in a closed freezer bag. You can also freeze, and leave it to thaw at room temperature when we go to eat (a few hours), or portions in the microwave (about 30 seconds) If we are to choose to freeze, best unfilled.
• We can varnish the roulade with beaten egg instead of milk, sprinkle with sugar and decorate with candied fruit, as is traditionally done

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Baked, Cake, DESSERT, Icing, International Cuisine,