>> sâmbătă, 5 decembrie 2015
Fac ce fac si tot la ingredientul meu preferat revin! Nu mai e o surpriza pentru nimeni ca sunt indragostita iremediabil de cafeaua buna, de povestile care se tes in jurul ei si de faptul ca a devenit un pretext ca sa fim alaturi de cei pe care-i iubim si pretuim.
Tot la o cafea am intalnit o persoana deosebita, care imi impartaseste pasiunea si chiar mai mult, ii stie toate secretele. Promit ca am sa-l conving sa ne spuna secretul celui mai bun cappuccino facut acasa dar si cum sa alegem cele mai potrivite tipuri de cafea, in functie de ceea ce preferam si alte lucruri inedite. Intre timp a ales ingredientele pentru unul dintre cele mai fine deserturi facute de mine pana acum-rulada cu crema fina de ciocolata neagra si cafea.
I do what I do and I keep coming back to my favorite ingredient! It's no surprise for nobody that I'm irremediably in love with good coffee, with stories told near it and the fact that it became a pretext to be with the ones that we love and cherish.
Also near a coffee I met a special person, who shares the same passion and even more, he knows all its secrets. I promise to convince him to tell us the secret of the best homemade cappuccino and how to choose the most suitable types of coffee, depending on what we prefer and other interesting things. Meanwhile he chose the ingredients for one of the finest desserts I ever made-cake roll with dark chocolate and coffee.
- 4 oua
- 3 linguri faina
- 2 linguri cacao
- 4 linguri zahar
- extract vanilie
- 5g praf de copt
- 200 ml cafea espresso (sau 250 ml daca doriti crema mai moale)
- 80 g ciocolata neagra
- 50 g unt
- 2 linguri zahar (optional)
Ingredients for sponge cake:
- 4 eggs
- 3 tablespoons of flour
-2 tablespoons of cocoa
- 4 tablespoons of sugar
- vanilla extract
- 5 g baking powder
Ingredients for cream:
- 200 ml of coffee - espresso (or 250 ml if you want a more liquid cream)
- 80 g dark chocolate
- 50g butter
- 2 tablespoons of sugar (optional)
I separated the egg whites and I mixed well until I obtained a foam. After that I added the sugar and I continued to mix until the foam thickened. Then I incorporated the egg yolks and vanilla. In the end I put the flour, cocoa and baking powder and I mixed until the composition became homogeneous.
In a baking tray I put some baking paper and I poured the composition. I baked the sponge cake at 150 Celsius degrees for 9-10 minutes. Before taking out the sponge cake I verified if it's baked with a toothpick.
After that I rolled the sponge cake with the baking paper and I left it to cool off. Before using it, take the paper easily and after that put the cream. The rolling is made easily because the sponge cake has the shape and the elasticity already.
Am preparat expresso dupa care am pus lichidul intr-un vas in care am adaugat si bucatele rupte de ciocolata. Am amestecat energic pana la omogenizare. La final am pus untul si am amestecat bine pentru a-l incorpora. Am preferat varianta cu o crema mai lichida si fara cele doua linguri de zahar optionale, considerand ca este suficient in ciocolata.
Am pus crema calduta peste blat si l-am rulat. Rulada am invelit-o in folie si am lasat-o pana a doua zi in frigider. Se serveste ca atare, pudrata cu zahar sau cu frisca.
For cream we chose coffee with a special flavor and a chocolate with a very good quality.
I prepared espresso and after I put the liquid in a pot in which I added the small pieces of chocolate. I mixed very well until I got a homogeneous composition. In the end I put the butter and stirred well to incorporate it. I preferred the variant with the liquid cream and without the two optional tablespoons of sugar, because I considered that the chocolate has in off sugar.
I put the cream warm on the sponge cake and I rolled it. The cake roll was put in aluminum and left until the next day in the fridge. It can be served as it is, dusted with powdered sugar or even with cream.