Шоколадова кора за тиква-шоколад паяк паяк
Тази коричка с шоколад е леко и сезонно подправена, за да допълни богатия пълнеж на тиква и шоколада.
Източник: Марта Стюарт Ливинг, ноември 2003 г.
добив
Тази коричка с шоколад е леко и сезонно подправена, за да допълни богатия пълнеж на тиква и шоколада.
Източник: Марта Стюарт Ливинг, ноември 2003 г.
добив
27.04.2023 @ 10:12
This chocolate crust is lightly and seasonally spiced to complement the rich filling of pumpkin and chocolate. Source: Martha Stewart Living, November 2003. Makes one 10-inch crust. Ingredients: 1 cup all-purpose flour, plus more for work surface, 1/4 cup plus 1 tablespoon sugar, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 cup cold unsalted butter, cut into small pieces, 1 large egg, 4 ounces high-quality semisweet chocolate, finely chopped. Instructions: 1. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until the mixture resembles coarse meal, about 5 minutes. Add egg; mix until dough comes together. 2. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to just over 1/8 inch thick. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess dough flush with edge of pan. Prick bottom of dough all over with a fork. Chill until firm, about 30 minutes. 3. Bake crust until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of crust; smooth with a spatula.