liliconfetti.com | la petite boutique
 

{lili confetti} blog is about
inspiration, design & other lovely things

 
London time
 
 

previous post
PLACE TO VISIT ...
myspace
Subscribe to this blog feed
subscribe to lili confetti feed
subscribe to lili confetti feed
subscribe to lili confetti feed
Subscribe in NewsGator Online
subscribe to lili confetti feed
 
 


 
today is a sunny day at lili confetti land
it's Sunday, December 04, 2005

+ Surprise !


+ Petit gâteau délicieux pour dimanche paresseux ...
I found this wonderful recipe and wanted to share it with you ...
Chocolate + Pistachio Surprise Cake
Gâteau Surprise Chocolat Pistache

you will need...
270 g (2 C) flour
2 tsp baking powder (1 envelope)
1 tsp baking soda
150 g (2/3 C) butter, at room temperature
300 g (1 1/4 C) white sugar
4 eggs
1 1/2 C (3 x 125 ml) plain yogurt or sour cream
1 1/2 tsp vanilla extract
2 Tbsp unsweetened cocoa powder
60 g (1/3 C) chocolate chips
2 Tbsp pistachio paste
60 g (1/3 C) shelled pistachios, chopped
Ganache: -120 g (3 oz) baking dark chocolate -125 ml (1/2 C) whipping cream

Preheat your oven to 180C (360F). Grease a 25-cm (10-inch) cake pan, preferably non-stick with a removable bottom.

Prepare the chocolate batter. In a food processor, mix together half of the sugar and half of the butter until fluffy. Add in two of the eggs, one at a time, mixing between each. Add in half of the yogurts and all the vanilla extract, mix again. In a medium bowl, combine half of the flour with half of the baking powder, half of the baking soda and all of the cocoa mixture. Add the flour mixture into the food processor and mix again until just combined. Pour the batter into the cake pan, and reserve in the refrigerator.

Rinse the bowl of the food processor, and prepare the pistachio batter: mix together the rest of the sugar, the rest of the butter and the pistachio paste. Add in the two last eggs, one at a time, mixing between each. Add in the rest of the yogurts and mix again. In a medium bowl, combine the rest of the flour with the rest of the baking powder and baking soda, and all of the chopped pistachios. Add into the food processor and mix again until just combined.

Take the cake pan out of the fridge, and sprinkle the chocolate chips evenly over the surface of the chocolate batter. Gently pour the pistachio batter on top, and smooth out the surface with a spatula. Put into the oven to bake for about an hour or until a cake tester comes out clean. Let rest for five minutes on the counter, then turn out on a rack to cool completely.

Prepare the ganache. Melt the dark chocolate with the whipping cream in a double boiler (or in a bowl set over a saucepan of simmering water), stirring with a spoon regularly until completely melted and velvety. Let the ganache rest until it has thickened a bit, about 30 minutes, and frost the cake using a small spoon.

Bon Appétit !

0 + Comments:

Post a Comment

Links to this post:

Create a Link

Home SHOP BLOG HOME

   
hello !
Products of the Month

'Rose In the Park' Mirror

"Rose In the Park"Pocket Mirror

Sewing Notions - polka dots

Sewing Notions
polka dots

Sewing Notions - Pomme

Sewing Notions
Pomme
add to basket


 
Books of The Month

Apples for Jam:
Apples for Jam:
Recipes for Life

by Tessa Kiros
£16.25

The Gentle Art
The Gentle Art
of Domesticity

by Jane Brocket
£17.50

Last-minute Fabric Gifts:
Last-minute Fabric Gifts:
30 Hand-sew, Mach...

by Cynthia Treen
£9.99
 
My Amazon.co.uk shop
 
 
 
 
 


 
 
 

♪ ∴° ☆ | ©Smoothie Design 2008 * UK Gift Shops