These guys here, forced to prepare delicious robe with coffee, made me want to go beyond my sacred cups of morning coffee. Of course, if he were telling a Fabrizio as my coffee in the morning (and afternoon) would certainly horrified, but what can I do? I adore the long mess, the very elongated with water and adding sugar and milk! I love my steaming mug to sip slowly in front of the PC while checking your mail, read repubblica.it around and do a blog. And the instant coffee (not Nestlé though!) Became my best friend for several years, more precisely when a friend of mine destroyed, in a gesture worthy of the incredible Hulk, my beloved Neapolitan coffee maker. With mocha, personally, I never had a great relationship, even if the coffee I've always prepared (especially for ospiti) seguendo tutte le regole . Il mio fidanzato, i primi tempi che stavamo insieme, quando ancora non osava contraddirmi su niente (i bei tempi andati!), mi ha seguito per un po' lungo la strada del bollitore, ma di recente è tornato con gran soddisfazione alla sua moka, salvo poi insistere nell'andarsene in giro per la casa mentre il caffé è sul fuoco, ma questa è un'altra storia!
Comunque, dicevo, mi è venuta voglia di un dolce al caffè, e più esattamente di una roba semplice semplice per la colazione, giusto per raddoppiare le dosi mattutine di caffeina che, in questa stagione in cui dormirei dodici ore di fila, sembrano non bastare mai. La ricetta è presa da cooker However, with doses adjusted. Not exactly diet, but it's really good :-)
Ingredients: 180g flour
180g butter 160g sugar 3 eggs
100g white chocolate
4 teaspoons instant coffee
6g yeast
made a handful of almonds in slivers
Melt the butter and let cool. Apart from melt the chocolate. Beat the egg yolks with sugar, add the butter and flour sifted with baking powder. Mix well and divide the dough in two. Half of the dough together with the other half white chocolate and coffee dissolved in very hot water. Beat the egg whites until stiff, split in half and to embed them two bodies. Pour into cake mold, alternating, and give a stir with a spoon. Complete with chopped almonds and bake at 175 degrees for about 45 minutes.
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