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Old Fashioned Cake Chestnut and heartfelt thanks to Raravis

There are recipes that become part of the traditions of famigllia, almost not there to notice. The prepared once, like, the resurfacing and before you know it is made account, become a family tradition absolutely indispensable.
And 'what happened to me with this wonderful creation of Raravis, alias Alessandra Gennaro tourist menu, inspired by another that simply heavenly cake Nigella Lawson has pulled off this masterpiece of confectionery.
I've proposed for the first time at dinner when I celebrated my 45th birthday, I've redone to celebrate my Papito and an aunt, a birthday two days away, and since then this has become the cake with which to celebrate their birthday.

We have just celebrated this weekend, but since we were in many and all quite tasty, I increased the dosage. Always prepare this cake the day before, giving them time to settle down and get wet because the base at the right point.
It 's a dream ...

Raravis gave the doses to a dish 22 cm in diameter, found in his blog at the link I indicated, I will have increased to a baking 26. I also increased the doses of cream and brown in the base, both in the ganache: I did it last year by accident, the result was excellent and since these are the doses that I follow. Moreover Alessandra docet: she creates recipes that change regularly, why not follow the teacher? ;-)

And here is the wonderful

Old Fashioned CHESTNUT CAKE
http://menuturistico.blogspot.com/2009/11/old-fashioned-chestnut-cake-e-le- mie.html
Serves a tin of 26 cm in diameter.
For a tin of 22 cm in diameter, go to the tourist menu link above.
all notes are Alessandro Gennari

For the base: If you want higher, follow the directions of the base of Old Fashioned Original . the batter of this cake-the one with the chestnut-Old Fashioned is different from the original, essentially because it has less flour. The addition of the purée into the mixture helps to weigh it down, so despite the (little) baking powder and egg whites will not grow much and, especially, is very soft. It goes without saying that if you use a pan smaller than the one I used, the cake will remain higher, but the "brittleness" is the same. Therefore, if you decide to use this base, you do have to make two cakes, because if he does one and cut in half, there is the risk that crumble, but the mathematical certainty. But nothing prevents you from using the basis of true Old Fashioned and fill with ganache this: by the way, with its original base is higher and "to effect". However, if you want a more low, as in this version, take:



350 g chestnut purée (165 if you want to keep the proportions of the original version of Alessandra)
165 g chocolate (50% to 70%, depending on how sweet you want it)
165 g of butter

6 medium eggs 50 g flour 1 teaspoon
baking powder 2 tablespoons sugar


For the ganache cream brown :
325 g of dark chocolate
500 g of fresh cream is not installed (you can even drop to 400 )
400 g chestnut purée
1.5 teaspoon of instant coffee
1.5 teaspoon rum

Prepare the base: chop the chocolate, do it in a double boiler melt the butter into cubes.
Whip the egg yolks with sugar and, when are foamy, add cream and brown.
As soon as the chocolate and butter have melted, remove them from the water bath, stir to mix well, let cool slightly, then pour the egg mixture and brown. Get back to mount and, finally, add the flour sifted with baking powder.
Mix well with a spatula.
Whip the egg whites until stiff, not too much soda and incorporate the basic compound. After you make two cakes, preferably with a zipper and 26 cm in diameter, lined the bottom with parchment paper and butter the edges: Then, pour half of mixture into each and bake at 180 ° C for half an 'Oretta.
Let cool well before you transform, because the dough is very soft and cold when not completely crumble.


Meanwhile, prepare the ganache Cream Brown f ate melt the chocolate in a double boiler. It is completely melted, add cream and mix well with a whisk, so you have a mixture quite dense. United soluble coffee and rum and let cool mounting with electric whips. I used the Kenwood for about ten minutes, do not worry if you do not mount a lot, because the next step in the fridge will make it thicken as it should. However, when it is cool, add the chestnut puree, and mounted a little '.


Assembling the cake: s and have a ring cake, you should use that. Otherwise, you can always serve as a hinge of a mold, in this case, the non-misshapen cake that will have to be based on the cake. (I have not used neither one nor the other and I have always mounted "free hand" and has stood quietly - Mapi)


Make a layer of ganache on the surface of the first cake and be careful here: since the ganache, in this production stage, is still soft, put a little in the middle of the cake, and spread it with a spatula, taking care not to transshipped. Then, put everything in the fridge, the cake and ganache.
After about three hours, you will see that the cream will be much firmer, but will remain soft. Leave it at room temperature for half an hour, then continued with the assembly: if you see him on the first layer of ganache cake is not very high, spalmatene a little '(I max calculation as a finger thickness: it is too high, does not hold the weight of the second cake decoration and later). C oprite with the second cake and strokes all around the ganache. Based partly out of the fridge, no problem.


Decoration: or so, alone, or with marron glacé and powdered sugar. If you want to prepare for the Christmas holidays, also a gold leaf chopped here and there doing well.
Beyond the length of the explanation is simple.
Alessandra Gennaro Genoa


The percentage of cocoa in chocolate is variable, for these reasons :


1. if you use chocolate from 50% to 60% cocoa, you will hear more about the taste of chestnuts, but the cake will be slightly sweeter. Unfortunately, in this case, you can suggest to reduce the sugar, as in the Old Fashioned, because there is only one tablespoon, officially (everything else is in the cream and chocolate-brown and a little 'in rum) . However it is not as sweet as the real one.


2. if you use a chocolate with a 70% to 72% cocoa enhances the taste of chocolate, at the expense of that of the chestnut, but it fades very sweet. In this case, you can use brown glacè as decoration, the to "recover" the leitmotif of the chestnut, who still feel, but not as predominant flavor.


3. than these percentages of cocoa should not go, because the cake would be too bitter and would cover the rest.


Alessandra

Did You Use A Table Topper Reception 2010

AC

Niu Lizard - Oratorio SMV 0-3

second challenge of the home half of the season and second consecutive defeat similar result with the first leg, even with a very different performance.
Niu Lizard protagonist of an uphill climb: partial 1-7 for guests, and now time to find out suitable countermeasures. Restart the game with the locals who, carried away by the good example of the captain, both in attack as in defense, are shown immediately below 7-8. Now is the SMV to need a break step and attachment to a substantive exchange with some equilibrium to the new tear function dall'SMV showing effectiveness in coverage and replayed, with the complicity of our mistakes. first set 0-1 which is the prerogative of the guests and the second part of the race which we are able to everything and its opposite : we can take 4-5 points of margin, subject to recoveries, finishing fourth in the other -5 points, meet again with recovery. It is not necessarily this order, but in essence it is a Niu Lizard continues to go AC and good fielding plays and precision when being ON interrupted by bungling and neglect if at OFF .
SMV he can make his own set showing more continuity and a number of solutions also caught between the elements of the bench. 0-2
Third fraction characterized by change, which takes advantage Niu Lizard early stage and seems able to handle the treasure won with merit. A few points the conclusion of the set with guests who slowly and inexorably points gnaw and scratch certainties of local thrilling final in which we are stranded on 24-22, a whisker away from the well-earned wins in that set that could re-open the games. Niu Lizard that is no longer able to find solutions in attack, losing all of a sudden quiet in receiving and passing the two set points in its favor to be possible on match point 24-25 . restored parity for the 25-25 and opportunity for a counter-break which blends with a good attack and an attack on guests' wrong premises. 25-27 0-3 and all in the shower ... indeed many still in a bit field to dispose 'of nervousness of the bitter conclusion of the race. [pictured in the margin: "When the power fails "]
SMV and deserved defeat that leaves at an altitude of 19 rankings in the past temporarily Lonato (18) stopped by Palazzolo (10): 3 coveted ranked passing from -3 to -5, which suggests reasons for letting go the championship standings going through game after game .
next Friday 4/3/11 the challenge against Lioness away to Village Prealpino (BS) : After replicated the results of going negative hope to be able to repeat the positive ones!

Buy Bulk Chicken Wings 44130

ravioli with aromatic sauce of dried fruit and hamburger ... because nothing is as it seems ...

My Daddy with age has become a bit 'deaf.
the thing itself 'there is nothing strange, but sometimes led to scenes of tasty family still laughs at that. As a few years ago, when on Christmas Day has decided to call his friend to congratulate him. He took the phone, tried the number in the phonebook, the phone rang and waited and then, when he replied, unsure if the person at the other end of the line was his friend, he asked: "Excuse me, are you happy?" .
We started to roll in the floor laughing at once, imagining various answers to the big question. Him, maintaining his dignity as he could, he continued the conversation (for the record: he was not happy ...).

last episode of the (st) reindeer Carnival, with the theme "Nothing is as it seems, for the Supper of the Pranks of all the friends who have followed. Yesterday Flavia brought the amazing meatballs sweet sweet sauce with lots of associates, and today I propose a sham and a fake second main course: both are sweet.
then with the second recipe, I take the classic two birds with one stone by participating all'MTChallenge of February on the meatballs.

RAVIOLI SAUCE WITH SWEET AROMATIC
From Italian Cooking , February 1996

for about 30 ravioli:

250 g flour 00 g sugar 50

2 eggs 2 tablespoons rum
a pinch of salt

For the filling: 250 g
total of apricots and prunes
total of 100 g walnuts, almonds and hazelnuts
4
ladyfingers 2 tablespoons amaretto liqueur

For the sauce :
butter
cooked wine
crumbs panbrioche

almond essence of vanilla essence (the original recipe calls for 1 / 2 teaspoon of vanilla extract ... O_O)

Prepare the dough for dumplings: Mix the flour with the lightly beaten eggs, powdered sugar, 2 tablespoons of rum and a pinch of salt, resulting in a paste similar to that of talk. Wrap in plastic wrap and allow to rest for at least half an hour.
Meanwhile mount the mixer and mix the crumbs panbrioche. Set it aside in a bowl.

Prepare the filling : metttere mixer in the dried fruit, biscuits and liqueur amaretto and blend.

out the dough into thin sheets, cut into disks with a diameter of 7 cm and cover it with a hazelnut filling and fold in half moon.
Boil and drain the ravioli by hand as they are afloat.
Season with a sauce made with hot melted butter in which you have dissolved a teaspoon of cooked wine, a few drops of almond essence and few drops of vanilla essence.
panbrioche sprinkle with crumbs, which mimics the grated Parmesan, and serve.

With the filling may advanced, then you can prepare these delicious

BURGERS NUTS
From Italian Cooking , February 1996

For 4 burgers :
250 g total apricots and prunes

100 g total of walnuts, almonds, hazelnuts and dried figs 2

4
ladyfingers 2 tablespoons amaretto liqueur (I used Grand Marnier)
1 egg (I have not used)
butter
brioche bread crumbs

For the sauce "ketchup" and to :
Total 300 g of raspberries and strawberries 100 g sugar


butter 4 golden apples

Go to the soft sound of panbrioche, to reduce to fine powder. Keep it aside. Then put in the mixer
dried fruit, biscuits and liqueur, resulting in a dough. Divide into 4 equal parts from which to obtain the 4 "hamburger."
Sweep in beaten egg and then in crumbs panbrioche, and brown them briefly in butter (I have them without egg and breadcrumbs and browned I liked more).

Meanwhile prepare the sauce, ketchup : Put the berries and sugar in a saucepan and cook until a sauce, which is passed through a sieve to remove seeds.

Prepare "French fries" : peel apples, cut into wedges, turning them so that they resemble slices of potato and cook in the bubbling butter.

Serve "burgers" tassel with ketchup, along with "pommes frites". With this recipe

all'MTChallenge participate in February on balls and accessories. :-)