Ogni volta che sfoglio un libro di Donna Hay cado letteralmente in uno stato di adorazione totale per le ricette, semplici eppure innovative, e per le foto, così splendenti ed estremamente golose. Ogni volta poi cado nella tentazione di provare le sue ricette una dopo l'altra senza esclusione di colpi. Queste tortine in particolare provengono da quel meraviglioso ricettario on chocolate I invite everyone to buy because it is absolutely divine, and, unfortunately, get fat just to leaf through it (quiet joking .. well feast your eyes .. no calories will attack you!). With the dosage regimen should get about 10 cupcakes if you use the molds with a capacity of 125 ml. Needless to say how delicious and ideal for breakfast, with the aftertaste of coffee, not too loud, reminiscent of a soft and foamy cappuccino. I do not know why all the recipes I made with chocolate and finally become involved with simple cakes at the cafe as a "chocolate" have only the cover ... I guarantee, however, that are very seductive and definitely be able to raise morale at any time of day. As for the nuts powder to inform you that is sold in convenient bags or you provide directly by blanch the hazelnuts, rubbing them between your hands to remove the skins and making them warm for a few minutes on a baking sheet in hot oven, before the chop finely as possible. Another minor problem concerns the butter: make it soften at room temperature (no microwave, please!). Just remove it from the refrigerator about one hour before use, cut it into pieces and combine it with other ingredients before I suggest you whip it vigorously. Then add the remaining ingredients one at a time, working all from time to time. The processing of these cakes is easy and fast! A little tip: you can safely serve hot as a dessert at the end of a dinner cook making them directly in ramequins and covering them with plenty of melted chocolate.
Ingredienti: 100 gr di burro molto morbido 220 gr di zucchero 3 uova 190 gr di farina setacciata 2 cucchiai cucchiaini di lievito in polvere per dolci 30 gr di polvere di nocciole 1+1/2 cucchiai di caffè solubile sciolti in 1 cucchiaio di acqua calda 150 gr di cioccolato fondente 125 ml di panna da cucina qualche chicco di caffè ricoperto di cioccolato per decorare (facoltativo)
Preparation Preheat oven to 160 ° C. Beat butter, very soft, sugar, eggs, flour, baking powder, nuts and coffee (dissolved as per instructions in a tablespoon of hot water) in a bowl. You can help with a whisk or a mixer to make the mixture more homogeneous, or knead vigorously until well as it will be smooth and free of lumps. Butter the muffin tins or ramequins (or even for cupcakes). Pour the mixture into the mold filling only 3 / 4 at most. Cook for about 25 minutes by controlling the firing towards the end with the help di uno stecchino (infilzando il centro dovrà uscire ancora asciutto). Non appena saranno pronti lasciate raffreddare per circa 10 minuti prima di sformarli. Lasciateli quindi raffreddare su una griglia. Preparate la glassa al cioccolato facendo sciogliere a fuoco dolce il cioccolato fondente tagliato a tocchetti con la panna da cucina mescolando di tanto in tanto. Lasciate riposare per 10 minuti prima di versarlo sul dolce raffreddato.
Tratto dal libro "Cioccolato" di Donna Hay
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