White chocolate mud cake

[scorrete in basso per la versione in italiano]

This is a recipe from Planet Cake, Australia. I find this cake really delicious, moist, delicate and not too sweet. I very often use it as a base for my cakes and I really recommend it to you!

Ingredients:

  • 300 gr butter
  • 270 gr water
  • 300 gr white chocolate
  • 400 gr sugar
  • 150 self-raising flour
  • 300 gr plain flour
  • 3 eggs
  • salt
  • vanilla

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Method:

Prepare a 9″ cake tin, greasing it and lining it with baking paper.

Melt the butter on the stove with the water and the salt. Then, away from the heat, add the chocolate.

MIx all the dry ingredients in a bowl. Make awell in the centre and one by one add the rest of the ingredients, including the chocolate mixture.

Pour the mix in the cake tin and bake at 150 degrees Celsius until a skewer comes out clean and dry when inserted in the middle.

Happy baking! :)

Questa e’ una ricetta di Planet Cake, Australia. Mi piace molto, e’ morbida, delicata e non troppo dolce. La uso molto spesso come base per le mie torte e ve la consiglio!

Ingredienti:

  • 300 gr burro
  • 270 gr acqua
  • 300 gr cioccolato bianco
  • 400 gr zucchero
  • 150 farina con lievito oppure tipo 00 + un cucchiaino di baking powder*
  • 300 g farina 00
  • 3 uova
  • sale
  • vaniglia

Procedimento:

Preparate una teglia da 9 pollici (circa 24 cm), ungendola e foderandola di carta da forno, avendo l’accortezza di tagliarla, sui lati, qualche centimetro più alta del bordo della tortiera.

In un pentolino, fondete il burro con l’acqua ed il pizzico di sale, senza portare a bollore. Lontano dal fuoco aggiungete il cioccolato.

In una ciotola mescolate insieme tutti gli ingredienti secchi ed aggiungete via via tutti gli altri ingredienti, compreso il mix con il cioccolato.

Versate nella tortiera e infornate a 150 gradi.

Note

*Vi consiglio di procurarvi il baking powder, soprattutto se siete appassionati di dolci di provenienza anglosassone o americana. Il lievito chimico comunemente utilizzato in italia non funziona allo stesso modo, si attiva a contatto con l’umido, a differenza del baking powder che si attiva in parte per umidità e in parte per temperatura. Questo ci consente, per esempio, di lasciar riposare in frigo gli impasti prima di cuocerli per un’intera notte, ottenendo così un prodotto molto più saporito. Oltretutto il baking powder ha un potere lievitante 3 volte maggiore rispetto al comune lievito chimico. Provate a cercarlo nei negozi specializzati oppure su internet. Se proprio non riuscite a trovarlo, realizzatelo da soli unendo in parti uguali bicarbonato e cremor tartaro. In alternativa utilizzate la farina auto lievitante per torte che si trova comunemente sugli scaffali del supermercato, oppure  aumentate di 3 volte la quantità di lievito, ma rischierete di sentirne il sapore in bocca!

Happy baking! :)

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A stroke of genius – un colpo di genio

[scorrete in basso per la versione in italiano]

Today I want to share with you the experience I had at L’Eclair de Génie by Christophe Adam.

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I have been wanting to visit this pastry shop for the whole year I spent in Paris, because I really love the concept and I have been thinking about doing something similar in the future for quite a while.

I finally had the time to go when I left my job at La pâtisserie des rêves and I had a few free days before leaving.

Sorry for the poor quality of the pictures, but I was the only customer in the shop, I wasn’t really sure I could take pictures and, even though the sales assistant said it was ok, she kept looking at me with a “are you going to buy anything at some point?” look……so yes, I didn’t manage to take nice pictures at all.

Christophe Adam opened this shop after working for Fauchon, and, as a matter of fact, in terms of style they still have a lot in common.

I am a big fan of Fauchon (aesthetically speaking), so I really love Adam’s style too.

Here is a close up of the flavours available that day (more horrible pics! ):

I thought they were a bit small, so despite the 30 °C outside I decided to buy 3. And of course I couldn’t resist more that 2 minutes, so I ate them right away.

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I chose mascarpone and salted butter caramel, raspberry and dark chocolate, vanilla and caramelized pecan nuts.

So, I loved the way they looked, especially the raspberry one: the pastry was red and the icing was pearly and glazed on the top…it looked like a jewel!

On the other hand, the chocolate cream wasn’t chocolatey enough…not even by far.

The other two were probably less pretty but really nice, I especially loved the fact that the vanilla cream wasn’t that sweet..It made it so, so easy to eat…that if I could go back in time I would probably eat 2 o 3 more!

I found the pastry good and soft, but honestly I thought it would have been spectacular, especially considering that all they do is eclairs…..well, it was good, but it didn’t have a WOW factor.

I was hoping to find the art collection, but unfortunately they had already stopped it. Anyway this is what it looked like:

How cool is that?

If you find yourself in Paris, go and have an eclair, because all in all, L’Eclair de Génie is a real troke of genius!

Oggi voglio raccontarvi la mia esperienza a L’Eclair de Génie di Christophe Adam.

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Ho avuto in mente di andarci per tutto l’anno che ho passato a Parigi, perchè mi piace davvero il concetto e poi ho un’idea simile che vorrei realizzare in futuro.

Sono riuscita ad andarci solo una volta finito il lavoro a La pâtisserie des rêves e ho avuto qualche giorno libero prima di ripartire.

Le foto sono davvero terribili, quindi non le ripeterò! 🙂

 

Christophe Adam ha aperto questo negozio dopo aver lavorato per Fauchon, e infatti, in termini di estetica, hanno molto in comune.

Io sono una grande fan del design di Fauchon, per cui adoro anche lo stile di Adam.

 

 

 

 

 

 

Erano abbastanza piccoli, così, nonostante i 30 °C, ho deciso di comprarne 3. E ovviamente non sono riuscita a resistere più di 2 minuti..quindi li ho mangiati immediatamente!

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H scelto mascarpone e caramello al burro salato, lampone e cioccolato fondente, e vaniglia e noci pecan caramellizzate.

D’aspetto li ho trovati meravigliosi, soprattutto quello al lampone: la pasta era rossa e la glassa perlata e lucida….sembrava un gioiello!

D’altro canto la crema al cioccolato non era abbastanza cioccolatosa….davvero per niente.

Gli altri due erano invece più semplici in termini estetici ma davvero buoni, ho soprattutto apprezzato il fatto che la crema alla vaniglia non fosse troppo dolce, li rendeva incredibilmente facili da mangiare..tanto che se tornassi indietro nel tempo ne mangerei altri 2 o 3!

La pasta era buona e morbida, ma sinceramente mi aspettavo qualcosa di davvero spettacolare, considerato che qui si producono solo eclair…era buona ma non meravigliosa.

Speravo di trovare anche la collezione arte ma purtroppo l’avevano già interrotta. Comunque ecco di cosa si trattava:

Fantastico, no?

Se vi trovate a Parigi, andate a mangiare un eclair, perchè, tutto considerato, L’Eclair de Génie è davvero un colpo di genio!

A moveable feast

I spent a few days in Paris for a job trial (yes, there’s going to be BIG news soon)..and when in Paris one MUST find the time to eat desserts. And chocolates. And cake. And croissants. Unfortunately I have been really busy with the job and I was waking up at 1.30 am (and believe me, that definitely didn’t help) but I still found the time for a thing or two.

This time I even went to check an “english style” cake shop.  I had coffee and cake.. (sorry for the poor quality of the picture).

Yes, it was ok (the decorated cakes were actually really really beautiful) but, you know, I just had to run to stuff my face with chocolates from Patrick Roger.

If you don’t know Patrick Roger, here is what you need to know: 

He is amazing. And if you are not convinced yet, well maybe you need to take a look at this:

I’m sure by now you’re in love. If you like surprising stuff, Patrick Roger is not only amazingly talented, but also totally nuts! So he will surprise you every now and then with a new chocolate sculpture in the window. This time it was hippos, in november it was a gorilla..but such a cool one, I wanted to bring it home with me and hug it.

Last thing you need to know about Patrick Roger is that the staff there is so nice, you want to bring them too back home to hug them.

Next stop was a calorie refill at La Pâtisserie des Rêves:

I think I don’t need to add much more to this picture!! We had hot chocolate and hazelnut praline, Paris- Brest ( amazing),Saint-Honoré (ridiculously good), and a selection of marshmallows ( baby  eau de cologne to give you an example).

Passing by, we stopped by the Patisserie Viennoise

but to be honest it only was because our dinner destination was just in front:

I’m so glad our friends recommend this place! We had galettes (buckwheat crêpes) and cider and they were so good…..SO good!!!

Next time I’ll show you some other amazing pastry shops in Paris, stay tuned and eat more cake!!!

“If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.”
Ernest HemingwayA Moveable Feast