يستغرق تحضير كعكة الشوكولاتة الشهية 30 دقيقة فقط. يمكنك أن تصل إلى يومين قبل ذلك.
المصدر: Everyday Food، July / August 2006
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
المقلاة اليمنى: يحتوي وعاء سبرينغفورم على مشبك أو زنبرك يقوم بتحرير جوانب المقلاة من الأسفل. إنه مثالي للكعك والفطائر التي سيكون من الصعب إزالتها من المقلاة العادية.
This text is in Arabic. Here is a translation of the text:
Preparing a delicious chocolate cake takes only 30 minutes. You can make it up to two days in advance. Source: Everyday Food, July/August 2006. Total time: 6 hours and 30 minutes. Prep: 30 minutes. Servings: 10. Ingredients: Cooking spray. 14 ounces semisweet chocolate (do not use chips). 2 containers (15 ounces each) part-skim ricotta cheese, at room temperature. 3/4 cup heavy cream. 1 package (9 ounces) chocolate wafer cookies (about 44 cookies). Directions: 1. Prepare the pan: Remove the sides from a 9-inch springform pan (see note below). Place a sheet of parchment paper on the bottom, and let it overhang. Lock the sides onto the bottom, securing the paper tightly. Spray the inside of the pan with cooking spray. Line the sides with a 28-inch-long, 4-inch-wide strip of parchment paper. 2. Make the chocolate ricotta mixture: Break 12 ounces of the chocolate into pieces. Place it in a medium heatproof bowl, not over, a bowl of simmering water. Cook the mixture, stirring constantly, until the chocolate melts, 8 to 10 minutes. 3. In a food processor, puree the ricotta until very smooth, about 1 minute, scraping down the sides of the bowl. Add the warm chocolate and puree until smooth. In a large bowl, beat the cream until stiff peaks form. Using a rubber spatula, gently fold in the chocolate-ricotta mixture. 4. Assemble the cake: Arrange half of the cookies in a crisscross pattern to cover the bottom of the pan. Pour half of the chocolate mixture over the cookies. Smooth the top. Cover with the remaining cookies. Top with the remaining chocolate-ricotta mixture, smoothing the top. Cover with plastic wrap. Chill for at least 6 hours and up to 2 days. 5. Before serving, release the sides of the pan and remove the parchment paper from the sides. Using a piece of parchment paper, slide the cake onto a platter; with a metal spatula, lift the cake and remove the parchment paper. Using a vegetable peeler, shave the remaining 2 ounces of chocolate over the cake. With a knife dipped in hot water,
27.04.2023 @ 02:23
This text is in Arabic. Here is a translation of the text:
Preparing a delicious chocolate cake takes only 30 minutes. You can make it up to two days in advance. Source: Everyday Food, July/August 2006. Total time: 6 hours and 30 minutes. Prep: 30 minutes. Servings: 10. Ingredients: Cooking spray. 14 ounces semisweet chocolate (do not use chips). 2 containers (15 ounces each) part-skim ricotta cheese, at room temperature. 3/4 cup heavy cream. 1 package (9 ounces) chocolate wafer cookies (about 44 cookies). Directions: 1. Prepare the pan: Remove the sides from a 9-inch springform pan (see note below). Place a sheet of parchment paper on the bottom, and let it overhang. Lock the sides onto the bottom, securing the paper tightly. Spray the inside of the pan with cooking spray. Line the sides with a 28-inch-long, 4-inch-wide strip of parchment paper. 2. Make the chocolate ricotta mixture: Break 12 ounces of the chocolate into pieces. Place it in a medium heatproof bowl, not over, a bowl of simmering water. Cook the mixture, stirring constantly, until the chocolate melts, 8 to 10 minutes. 3. In a food processor, puree the ricotta until very smooth, about 1 minute, scraping down the sides of the bowl. Add the warm chocolate and puree until smooth. In a large bowl, beat the cream until stiff peaks form. Using a rubber spatula, gently fold in the chocolate-ricotta mixture. 4. Assemble the cake: Arrange half of the cookies in a crisscross pattern to cover the bottom of the pan. Pour half of the chocolate mixture over the cookies. Smooth the top. Cover with the remaining cookies. Top with the remaining chocolate-ricotta mixture, smoothing the top. Cover with plastic wrap. Chill for at least 6 hours and up to 2 days. 5. Before serving, release the sides of the pan and remove the parchment paper from the sides. Using a piece of parchment paper, slide the cake onto a platter; with a metal spatula, lift the cake and remove the parchment paper. Using a vegetable peeler, shave the remaining 2 ounces of chocolate over the cake. With a knife dipped in hot water,