mousse de chocolate

Ingredientes (para 6 a 8 taças:

4 ovos

¾ de chávena almoçadeira de açucar

¼ de chavena café forte

180 gr de chocolate amargo para culinária

100 gr de manteiga sem sal

Preparaçao

1. Separar as 4 gemas das claras. Bater as gemas  até ficarem claras

2. Numa panela dissolver ¾ de chávena de açucar Mexer até estar completamente dissolvido sem grânulos

3. Voltar ás gemas e adicionar-lhes o preparado de açúcar, muito lentamente para não as talhar; levar este preparado a banho maria e bater com uma varinha até engrossar (cerca de 4 a 8 minutos) e ficar um creme quase branco cremoso

4. Numa outra panela, deitar  café e colocar dentro o chocolate. Colocar a panela em banho-maria e deixar derreter lentamente

5. Deitar o preparado de 3) numa taça de vidro e levar á batedeira. Deve bater-se até se sentir, ao colocar as mãos na taça, que arrefeceu.

6. Voltar ao chocolate: bater devagar ,Misturar 100 gr de manteiga mole, não batendo; mexer até ficar um chocolate cremoso

7. Bater as 4 claras em castelo (depois de as bater um pouco adicionar 1 pitada de sal e uma colher de café de cremor tártaro) até ficarem bem firmes (ao virar o recipiente não devem cair e devem fazer picos 

8. Misturar as claras com a massa de chocolate, envolvendo sem bater, indo abaixo e acima do recipiente em movimentos circulares

9. Colocar  no frigorifico pelo menos umas 5 horas horas.

Bom apetite!

Chocolate brownies

- 150 g Butter
- 150 g Dark Chocolate
- 150 g Sugar
- 80 g Flour
- 3 Eggs
- 40 g Milk
- 1 Spoon Unsweetened Cocoa Powder
- 1 Baking Powder Sachet

HOW TO PREPARE CHOCOLATE BROWNIES

Grind chocolate. 10 Sec. Speed Turbo.

Add all the remaining ingredients except for baking powder. 30 Sec. Speed 5.

Finally, add the baking powder. 10 Sec. Speed 5.

Pour this mixture in a rectangular pan 18x26 cm that has been buttered and floured.

Bake. 30-35 Min. 180°C.

Cut into squares.

Egg whites cake

Would you like to use your leftover egg-whites preparing a cake? Then try this simple and flavoured recipe.
INGREDIENTS

- 250 g Pastry Flour
- 180 g Soft Butter
- 130 g White Sugar
- 5 Egg Whites
- 1 Baking Powder Sachet
- 2  Oranges or lemons
- 2 Spoons Icing Sugar
- 1 Pinch Salt

HOW TO PREPARE,

Put sugar and oranges or lemon  zest in the mixing bowl while the knives are moving. 15 Sec. Speed 7-8.

Add butter. 30 Sec. Speed 4.

Put salt and flour. 40 Sec. Speed 4.

Add egg whites. 30 Sec. Speed 4.

Add baking powder. 30 Sec. Speed 4.

Butter and cover with flour a 24 cm baking pan and cook in oven. 30-35 Min. 160°C (fan assisted oven) or 180°C (static oven)

Once cooked, let it cool and dress with icing sugar.

Sunday lunch ,Bolognese sauce made with the thermomix

Fresh made pasta ,and bolognese sauce, the sauce was made with the thermomix , really a good investment this wonder in the kitchen!
how to make !

Ingredients

1 onion

3 cloves garlic

20g olive oil

4 – 5 ripe tomatoes

2 carrots

about 350 grams meat mince( any type , i used beef )

70 grams tomato paste

100 grams water or read wine ( i used half of each )

Preparation, 

Place onion and garlic in thermomix bowl and chop for 3 seconds on speed 5

Add olive oil and cook for 3 minutes at 100°C on speed 1. 
Add tomatoes, carrot,, chop for 5 seconds on speed 6.

Add meat, tomato paste,  and water then cook for 35 minutes at 100°C on speed   1 .
At the end i put  3 seconds on speed 8, it makes it smoother.

I cooked the pasta separate.
 Enjoy it

My kitchen wonder !

Cake with egg whites

ingredients

6 egg whites
100g butter
200g sugar 
350g flour
1 teaspoon baking powder
2 dl milk
1 tablespoon oil
zest of 1 lemon
1 pinch of salt

preparation Thermomix

With the clean cup, put the butterfly and beat the egg whites with the salt, 6 minutes, speed 3 1/2.
Book.

Without washing the glass, remove the butterfly and add the sugar to the butter and beat 2 minutes, 3 speed, temperature 40°. Add milk, lemon zest, oil, and half of flour, 20 seconds, speed 4.
Add the remaining flour and baking powder 10 seconds, speed 3.
With the help of the spatula and wrap the egg whites without knocking.

Bake in the oven preheated to 180 degrees in a greased and floured, about 40 minutes, or until cooked through.

Traditional preparation.
Beat butter with sugar. Add the lemon zest, the oil and go alternating the flour, baking powder and milk. Beat well.

Beat the egg whites with the salt, and gently wrap the mixture.

Bake in the oven preheated to 180 degrees in a greased and floured, about 40 minutes, or until cooked .


Ingredientes

• 6 claras
• 100g de manteiga
• 200g de açucar ( a receita original pedia 400g)
• 350g de farinha
• 1 colher de chá de fermento em pó
• 2 dl de leite
• 1 colher de sopa de óleo
• raspa de 1 limão
• 1 pitada de sal

Preparação Bimby

Com o copo limpo, colocar a borboleta e bater as claras em castelo com o sal, 6 minutos, velocidade 3 1/2.

Reservar.

Sem lavar o copo, retirar a borboleta e juntar o açucar com a manteiga e bater 2 minutos, velocidade 3, temperatura 37º. Adicionar o leite, a raspa de limão, o óleo, e metade da farinha, 20 segundos, velocidade 4.

Juntar a restante farinha e o fermento 10 segundos, velocidade 3.

Com a ajuda da espátula envolver bem as claras em castelo sem bater.

Levar ao forno pré aquecido a 180º, em forma untada e polvilhada de farinha, cerca de 40 minutos, ou até estar cozido.

Preparação Tradicional.

Bater a manteiga com o açucar. Juntar a raspa de limão, o óleo e ir intercalando a farinha com o fermento e o leite. Bater bem.

Batar as claras em castelo com o sal, e envolver delicadamente na mistura anterior.

Levar ao forno pré aquecido a 180º, em forma untada e polvilhada de farinha, cerca de 40 minutos, ou até estar cozido.

Chocolate party cake

CAKE Ingredients:




- 4 eggs (shelled).
- Sugar (same weight of eggs).
- Chocolate fondant (same weight).
- Butter cream or ointment (same weight).
- Flour (same weight).
- ½ Tablespoon baking powder 
* I doubled the quantities to make two cakes I baked separately.



Preparation:
1. In a bowl weighed shelled eggs.
2. Melt the chocolate in a double boiler and set aside.
3. Put in the glass of the Thermomix the eggs with the sugar and set 5 minutes, 37 °, speed 5.
4. At the end of program 2 minutes without temperature.
5. Add the butter and beat ointment point a few seconds until well blended.
6. Then add the melted chocolate and beat again above.
7. Mix yeast with flour and with the machine running go throwing tablespoon at the opening
8. When everything is well mixed pour the dough into a greased and lined with baking paper. Preheat oven to 160 degrees and bake the dough about 45-50 minutes .
Once done unmold and let cool on a rack.
...... It is important not to open the oven for the first 35 minutes.
9. Once cool wrap each cake in plastic wrap and store in the fridge if you can overnight to settle the cakes and work better.





MERENGUE BUTTERCREAM


CAKE Ingredients:




- 4 eggs (shelled).
- Sugar (same weight of eggs).
- dark chocolate  (same weight).
- Butter cream or ointment (same weight).
- Flour (same weight).
- ½ Tablespoon baking powder 
- I doubled the quantities to make two cakes I baked separately.



Preparation:
1. In a bowl weighed shelled eggs.
2. Melt the chocolate in a double boiler and set aside.
3. Put in the glass of the Thermomix the eggs with the sugar and set 5 minutes, 37 °, speed 5.
4. At the end of program 2 minutes without temperature.
5. Add the butter and beat ointment point a few seconds until well blended.
6. Then add the melted chocolate and beat again above.
7. Mix yeast with flour and with the machine running go throwing tablespoon at the opening
8. When everything is well mixed pour the dough into a greased and lined with baking paper. Preheat oven to 160 degrees and bake the dough about 45-50 minutes .
Once done unmold and let cool on a rack.
 It is important not to open the oven for the first 35 minutes.
9. Once cool wrap each cake in plastic wrap and store in the fridge if you can overnight to settle the cakes and work better.





MERENGUE BUTTERCREAM ingredients.

- 4 egg whites pasteurized.
- 225g. white sugar.
- 350 g of butter.
- One tablespoon of vanilla extract.

Preparing the buttercream:
1. Put the egg whites and sugar in a bowl over a water bath over a saucepan of hot water without allowing it to boil and beat with hand mixer until warm and mix lightly  that the sugar is completely dissolved.
2. put  the mixture on  the bowl of the Kitchen Aid( mixer ) and leave it  until completely cool.  mix the whites on medium speed until soft peaks do. add the diced butter and gradually beat about  8-10  minutes on medium speed to  buttercream. In my case I added to this final point a drop of pink coloring gel and beat it again until the color was uniform.


Putting your cake together

1. Working the cake to give it the desired size and get it is completely smooth.
2. Apply chocolate syrup on each cake and  apply the buttercream on top. Put one on top and cover them with the remaining buttercream which will be the glue for the fondant.
3. Roll out the fondant and cover the cake with it. decorate as you wish .


The butter  cream is perfect for the cupcakes also !
 ingredients

- 4 egg whites pasteurized.
- 225g. white sugar.
- 350 g of butter.
- One tablespoon of vanilla extract.

Preparing the buttercream:
1. Put the egg whites and sugar in a bowl over a water bath over a saucepan of hot water without allowing it to boil and beat with hand mixer until warm and mix lightly  that the sugar is completely dissolved.
2. put  the mixture on  the bowl of the Kitchen Aid( mixer ) and leave it  until completely cool.  mix the whites on medium speed until soft peaks do. add the diced butter and gradually beat about  8-10  minutes on medium speed to  buttercream. In my case I added to this final point a drop of pink coloring gel and beat it again until the color was uniform.


Putting your cake together

1. Working the cake to give it the desired size and get it is completely smooth.
2. Apply chocolate syrup on each cake and  apply the buttercream on top. Put one on top and cover them with the remaining buttercream which will be the glue for the fondant.
3. Roll out the fondant and cover the cake with it. decorate as you wish .


The butter  cream is perfect for the cupcakes also !
 Enjoy it