Сладка торта с шоколадови чипове
Тази рецепта за тиква от сладкарницата готвач Катрин Томпсън отговаря както на сезонните, така и на какаовите желания.
Източник: шоуто на Марта Стюарт
Дози
Тази рецепта за тиква от сладкарницата готвач Катрин Томпсън отговаря както на сезонните, така и на какаовите желания.
Източник: шоуто на Марта Стюарт
Дози
Emanuel
27.04.2023 @ 07:11
This recipe for pumpkin from pastry chef Catherine Thompson satisfies both seasonal and cocoa cravings. Source: Martha Stewart Show 12 Doses Ingredients For the cake Non-stick cooking spray with flour 3 3/4 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon bread soda 1 1/4 teaspoons coarse salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground Indian nutmeg 2 cups canned pumpkin puree 2 1/2 cups sugar 4 large eggs 1 cup vegetable oil 1 1/4 cups chocolate chips For the Fraiche Glaze 3 tablespoons cream fraiche 3/4 to 1 cup sifted confectioners sugar Instructions 1. Make the cake: Preheat the oven to 350 degrees. Spray an 8- to 10-cup pan with cooking spray; set aside. 2. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves, and Indian nutmeg in a medium bowl; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, mix together pumpkin, sugar, and eggs on medium speed. When the mixer is running, slowly add oil. Add flour and chocolate chips; mix on low speed until completely combined. 4. Pour the dough into a prepared pan and transfer it to the oven. Bake until the cake tester placed in the center comes out clean, 70 to 80 minutes. Transfer to a wire rack and let cool for 20 minutes before turning the cake over onto the rack or serving plate. 5. Make the Fraiche Glaze: Meanwhile, in a small bowl, mix together cream fraiche and 3/4 cup confectioners sugar until smooth. Add more confectioners sugar to reach the desired thickness. Drizzle the glaze over the cake and serve.