Chocolate Caramel Tart Recipe. Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years.
With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor. I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! How To Participate. The Best Chocolate Cake. We’re a family that loves to double down on chocolate.
For birthdays, we have to do it up right by making my version of cake bliss. But, as you may have caught on at some point by reading MBA, I have a little bit of a multi-tasking problem. My family enjoys watching me flit from one thing to another like I’m their own personal reality show for entertainment. They love to point out when my missing spatula can be found at the computer desk, or my phone in the pantry, and helpfully letting me know that the oven timer has dinged at least 15 times. I also like to do things in excess – you know a little mound of frosting will never do in this household. I started my chocolate cake adventure by baking this cake – twice. I quickly whipped it up again, this time focusing my full attention on the process.
After all the feasting, no one had room for cake – in fact, we left for the night without busting into song over 37 lit candles. This cake is dark, moist, rich and incredibly decadent. A community driven visual potluck. Soufflé de Fresas - Entrevista en Radio Cope. Esta vez fué el Gran Chef el que me dió la receta perfecta para terminar una comida de una manera extraordinaria. Lo malo de los soufflés es que no son nada fotogénicos... pero y lo ricos que estan ¿qué?
Si os fijáis en las fotos veréis como el soufflé se van deshinchando poquito a poco. Ingredientes: - 200 grms de fresas. - 2 cucharadas de azúcar. - 3 claras. - 1/4 cucharadita de extracto de vainilla. Preparación: Lavaremos las fresas y les quitaremos el pedúnculo. Con tan solo cuatro ingredientes podemos crear un postre extraordinario, lleno de sabor y además curioso, ya que es otra manera de tomar las fresas y además calientes, como ya lo hicimos con el crumble. Fresas, sigue siendo una palabra mágica en una estación del año resplandeciente, florida y donde el calor empieza a aflorar. Con esta receta voy a participar en el concurso que Pepekitchen organiza en su blog.
También os dejo la entrevista de la Cope que se emitió la pasada semana, el 20 de Abril, en el programa "A cielo abierto". Chocolate & orange cheesecake. I came home the other day super stressed (thanks work, I love you but sometimes you kill me!)
And with an intense hankering for cheesecake. Unwilling to go out and buy a cheesecake I decided to make one knowing full well it wouldn't be done by the end of the day. I also knew the next day would be busy and so coming home to an almost finished cheesecake would be good. Knowing I would be able to finish it the next day made me very happy because at least it meant I would have finished something over that course of the week. I've written before about the wonders of stress baking and my attitude hasn't changed. Sure, baking is sometimes really stressful in itself but it's enjoyable and distracting stress that results in tasty treats.
This cake is crazy rich, as many cheesecakes are. The recipe is predominately from Tartelette with the super sweet chocolate topping coming from Gourmet Traveller. Chocolate & orange cheesecake For the base Preheat the oven to 180°C (350°F).