Chocolate cake with strawberries
Ingredients for 20 people (2 23cm diameter pans):
6 eggs
2 cups of sugar
200g unsalted butter (at room temperature)
3 cup of flour
1 cup of milk
8 spoon soup (2/3 cup) of Frade's chocolate powder
1 1/2 spoon of yeast soup
1 teaspoon of baking soda
pinch of salt
juice of 2 oranges, strained and sweetened with sugar
2 cans of condensed milk
8 spoon soup (2/3 cup) of Frade's chocolate powder
1 tablespoon unsalted butter
2 tablespoons of coconut milk
600g chopped strawberries (reserve 4 for decoration)
raspberries and mint for decoration
Procedures to prepare it:
Grease and line the molds with parchment paper (bottom and sides). Preheat the oven to 170C degrees. Beat the egg yolks with the sugar until you get clear and fluffy eggnog. Add the butter (at room temperature) gradually and beat until incorporated. Then add the wheat flour alternating with the milk until the dough is uniform. Place the chocolate powder and beat it quickly. Stir p to incorporate. Reserve.
Beat the egg whites and mix the dough gently. Divide the dough in 2 forms and take to the oven preheated to 170C degrees until a toothpick comes out clean (approx 40 min). When ready, remove from oven and let cool. Wash and dry the strawberries. Reserve 4 and chop the rest into small cubes. Reserve.
Place the 2 cans of condensed milk, chocolate and butter in the pan. Stir for 10 min until it starts to loosen from the bottom of the pan. Let it warm. When warm, add 2 tablespoons of coconut milk to give the point to the brigadeiro so you can spread it on the cake. Cut the cold cake in half, place the 1st. half on the serving plate. Wet the cake with the sweetened orange juice. Cover with brigadeiro (going until the side p appears) and sprinkle with the chopped strawberry over the brigadeiro. Place the other half of cake, water, brigadeiro and chopped strawberry. Cut the 2nd. cake in half and use the bottom (straightest) layer of the cake. Place this layer of cake, wet, put brigadeiro on top and decorate with reserved strawberries.
Potato gnocchi, tomato sauce, everyday delights
Ingredients for 6 people:
1.3 kg asterix potatoes
1 tablespoon of butter
200g spinach leaves (1 packet)
1/2 cup of water
100g fine grated Parmesan cheese
1 egg
2/3 cup of all-purpose flour
Sauce:
1.3 kg ripe Italian tomatoes
1 chopped onion
2 crushed garlic cloves
basil leaves and oregano
salt and pepper to taste
Procedures to prepare it:
Wrap the potatoes one by one in aluminum foil, place on baking sheet and bake at 180C for an hour and a half (or until soft (roasted) to the touch. While baking, prepare the sauce: remove the skin from the tomatoes) (as shown in the video) and cut all tomatoes into cubes. Reserve. In a pan put a drizzle of olive oil and fry the onion over medium heat for 2 minutes. Add the garlic and fry another 5 minutes. Add the chopped tomatoes to the pan, the herbs, salt and pepper. Stir, cover and cook over low heat for an hour.
Place the spinach leaves in a blender or processor and beat with water until uniform (3 minutes). Strain into a pan and bring the pan to low heat for 10 minutes until thicker. Reserve. When the potato is roasted, remove it from the oven, remove the foil, wait a few minutes to cool slightly and peel them. Knead with potato masher. Add the butter, stir to dissolve the butter and let it warm. When warm / cold, place grated cheese, spinach, egg (slightly beaten) and salt on top of the potatoes. Mix everything with your hands. Add the wheat flour and stir. Sprinkle the counter with wheat flour and make rolls with your hands. Cut the pieces with the knife and place in boiling water. Go removing from the sieve and placing on the serving plate and watering each layer with a drizzle of olive oil. Leave the serving platter on top of the stove to keep it cool, so the gnocchi stays warm on the platter. Place the hot sauce on top and serve with grated parmesan.
Beautiful one