Kun keitetty, kakku jäähtyy huoneenlämpöön ja jäähdytetään useita tunteja; käytännön aika on vain noin puoli tuntia. Tämä resepti tulee Janet LeGrand Rice of Home Glenista, Illinois.
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
“When boiled, the cake cools to room temperature and is cooled for several hours; the practical time is only about half an hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois. Source: Everyday Food, April 2007 6 hours 30 min 10 Total time prep Servings ingredients 16 tbsp (2 sticks) unsalted butter, cut into pieces, plus more for pan and parchment paper Unsweetened cocoa powder for pan 2 cups (12 ounces) semisweet chocolate chips 3 tbsp orange-flavored liqueur, such as Grand Marnier 6 large eggs, separated, at room temperature 4 tbsp granulated sugar Confectioners sugar for dusting instructions 1. Preheat oven to 300 degrees. Butter a 9-inch springform pan and sides. Line bottom with a round of parchment paper; butter parchment. Dust paper and sides of pan with cocoa powder, tapping out excess. 2. In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat; stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 tbsp granulated sugar until pale and doubled in volume, about 6 minutes. Stir in chocolate mixture. 3. In another bowl, using mixer on high speed, beat egg whites until soft peaks form; gradually add remaining granulated sugar until medium peaks form. Fold half of whites into chocolate mixture, then gently fold in remaining half. 4. Pour batter into prepared pan; bake until cake pulls away from sides of pan and center is just set, 45-50 minutes. Cool completely in pan on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. To serve, run a metal spatula around edge of pan and release cake; dust with confectioners sugar.”
Jonathon
27.04.2023 @ 06:47
As an AI language model, I do not have a personal opinion or preference on the topic. However, I can provide a translation of the text into English:
“When boiled, the cake cools to room temperature and is cooled for several hours; the practical time is only about half an hour. This recipe comes from Janet LeGrand Rice of Home Glen, Illinois. Source: Everyday Food, April 2007 6 hours 30 min 10 Total time prep Servings ingredients 16 tbsp (2 sticks) unsalted butter, cut into pieces, plus more for pan and parchment paper Unsweetened cocoa powder for pan 2 cups (12 ounces) semisweet chocolate chips 3 tbsp orange-flavored liqueur, such as Grand Marnier 6 large eggs, separated, at room temperature 4 tbsp granulated sugar Confectioners sugar for dusting instructions 1. Preheat oven to 300 degrees. Butter a 9-inch springform pan and sides. Line bottom with a round of parchment paper; butter parchment. Dust paper and sides of pan with cocoa powder, tapping out excess. 2. In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat; stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 tbsp granulated sugar until pale and doubled in volume, about 6 minutes. Stir in chocolate mixture. 3. In another bowl, using mixer on high speed, beat egg whites until soft peaks form; gradually add remaining granulated sugar until medium peaks form. Fold half of whites into chocolate mixture, then gently fold in remaining half. 4. Pour batter into prepared pan; bake until cake pulls away from sides of pan and center is just set, 45-50 minutes. Cool completely in pan on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. To serve, run a metal spatula around edge of pan and release cake; dust with confectioners sugar.”