.....It's so yummy,in my opinion....and you can taste it with a vanil ice cream to have a wonderful moment of culinary "orgasm".....hehehehe....i'm jocking of course!
SO,this recipe is for about 7 small cakes:
300 gr of Plain Chocolate (bitter) 3 yolks 3 whites 40 gr of butter 1/3 of tea spoon of baking powder
Solve well on bain-marie the chocolate, the add solved butter and mix well.Add yolks and then baking powder,and the whipped whites.Grease with butter spray 6-7 little moulds and put in the mixture.Cook in the oven for about 7 min at 170°C,and serve immediatly.It has to be hot and liquid inside.TRY IT
A trick. These cakes (fo my friend Consuelo says & does) can be prepared in advance and put in the freezer. As you need to serve the, pop them in the oven and leave them in for about 12 minutes instead of 7, same temperature. I prefer them with just lightly whipped, non sweetened cream.
This sounds great! By the way: yesterday I experimented a chocolate mousse with Gianduja instead of dark chocolate and it was absolutely yummy! Ever tried that Diana?
Sounds fabulous, Giulia. I discovered the Gianduja last year for the first time, and think they are an excellent chocolate. All of these yummy recipes and ideas!! I think I have to take it slow or I will not fit through the door anymore!!!
if you have an ice cream maker try this.... 550 gr of gianduia 400 gr of milk 200 gr of cream 100 gr of glucose 50 gr of sugar 15 mint leaves
Boil milk with glucose,sugar,mint and cream.Solve in bain-marie your chocolate and then mix to the milk.Cool and put in the ice cream maker.HERE IS YOUR GIANDUIA AND MINT ICE CREAM
Barb.. you can use the baking powder for Pizza, not yeast, for all your sweets. easy to find in the grocery store. Lievito in polvere.. per torte salate.
Thanks Judy. Sometimes I wish I'd had some formal training as a cook so I would better understand the chemistry involved and know what changes and substitutions I could make.
I have noticed (both here in Italy and in Germany, i think the baking powder is the same in both countries), that if I use the stated amount of local baking powder in an American recipe (such as pancakes), the flavor can come out metallic and almost caustic. Has anyone else noticed this by chance? If so, is there a remedy?
I have the same problem... I think that the "scientific" way to solve it is knowing what is in "Baking powder" both in Italy and the US and maybe we can find a solution! "Normal" baking powder in Italy is usually made of "difosfato disodico" and "carbonato acido di sodio" (sorry for the italian names but I'm sure that they sound pretty similar in English!). Another possibility is "sodium bicarbonate" (you can buy that in supermarkets) or "ammonium bicarbonate" (never needed to buy this but I think it's not difficoult). What's exactly what you call Baking Powder?? Giulia
sodium bicarbonate would be baking Soda in the U.S., an ingredient I have not seen so much listed in European recipes... I am working on the exact chemical definition of baking powder in the States...i have a couple of baking experts to consult!!
I will come back here later when I find something out!!
I was going to post the same page as Stella. Here is another good page. Baking Powder is 'double acting' and contains both a base 'baking soda' and an acid 'cream of tartar'. The page Stella posted has some good substitutions.
Thank you Stella, thank you Marta! This is really useful! Now we know why they taste different.... they have nothing in common! Now we just have to discover where to buy cream of tartar (tartaric acid is the same? you can make mascarpone at home with that!!!) Giulia
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