Estos pequeños pasteles son nuestro nuevo postre, por muchas razones. Son rápidos y fáciles (aunque no lo parezcan), y son geniales para la compañía o simplemente cuando necesitas una dosis de chocolate (casi todas las tardes). Sírvelos simples o rematados con un poco de ganache y una pizca de pistachos o (nuestro favorito) sal marina escamosa.
These little cakes are our new dessert, for many reasons. They are quick and easy (although they dont look like it), and they are great for company or just when you need a dose of chocolate (almost every afternoon). Serve them plain or topped with a little ganache and a sprinkle of pistachios or (our favorite) flaky sea salt. Source: Martha Stewart Living, February 2015 40 minutes 20 minutes Makes 6 Total Time Duties Yield Ingredients 4 tablespoons unsalted butter, room temperature and more for pan 1/3 cup sugar, plus more for pan 8 ounces bittersweet chocolate, chopped into large pieces 1/3 cup all-purpose flour 1 tablespoon instant espresso powder 1/4 teaspoon coarse salt 3 large eggs 1 teaspoon pure vanilla extract Ganache Glaze (optional) Directions 1. Preheat oven to 400 degrees. Brush 6 cups of a muffin tin with butter and sprinkle with sugar; shake out excess. Melt chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, stirring until smooth. Let cool. 2. In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until smooth and fluffy. Add eggs, one at a time, mixing until fully incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate. 3. Divide batter among prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before unmolding cakes. Spread ganache over tops and serve.
27.04.2023 @ 16:11
These little cakes are our new dessert, for many reasons. They are quick and easy (although they dont look like it), and they are great for company or just when you need a dose of chocolate (almost every afternoon). Serve them plain or topped with a little ganache and a sprinkle of pistachios or (our favorite) flaky sea salt. Source: Martha Stewart Living, February 2015 40 minutes 20 minutes Makes 6 Total Time Duties Yield Ingredients 4 tablespoons unsalted butter, room temperature and more for pan 1/3 cup sugar, plus more for pan 8 ounces bittersweet chocolate, chopped into large pieces 1/3 cup all-purpose flour 1 tablespoon instant espresso powder 1/4 teaspoon coarse salt 3 large eggs 1 teaspoon pure vanilla extract Ganache Glaze (optional) Directions 1. Preheat oven to 400 degrees. Brush 6 cups of a muffin tin with butter and sprinkle with sugar; shake out excess. Melt chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, stirring until smooth. Let cool. 2. In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until smooth and fluffy. Add eggs, one at a time, mixing until fully incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate. 3. Divide batter among prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before unmolding cakes. Spread ganache over tops and serve.