"Jens Axel Soegaard" <invalid@soegaard.net> skrev i en meddelelse
news:47dcfa11$0$15884$edfadb0f@dtext01.news.tele.dk...
> Susanne skrev:
>
>> Er der i øvrigt nogle der ved hvordan man får isen mere cremet? Hårdheden
>> blev fin synes jeg (ikke så hård at man skulle bruge kræfter på at lave
>> kugler), men den måtte godt have været mere cremet.
>> Jeg brugte noget i stil med denne opskrift:
>>
>> 2 past. øko-æggeblommer piskes med
>> 70 g rørsukker (inkl. det sukker der var tilsat æggeblommerne fra
>> fabrikken) og
>> 1 tsk hjemmelavet vanillesukker (flormelis + smag fra vaniljestang) og
>> der tilsættes
>> 2 dl piskefløde pisket til flødeskum samt
>> 2 dl letmælk og til sidst
>> 1 stiftpisket æggehvide
>> (jeg tilsatte så karamelliseret sukker og lys chokolade efter 20 min.'s
>> omrøring)
>
> Har du prøvet den klassiske måde at lave is på, altså uden
> æggehvider og med upisket fløde? Den ultrakorte version kan
> ses her:
>
>
http://www.davidlebovitz.com/recipes/vanilla_icecream.html
>
> Lebovitzs bog "The Perfect Scoop" er en guldgrube af opskrifter og uddyber
> i stor detalje, hvordan man tilbereder cremen.
>
> Han fik ikke plads til alle opskrifterne i bogen, så man
> kan finde en del gode på hjemmesiden:
>
>
http://www.davidlebovitz.com/archives/recipes/recipe_links/
>
>
> Blandt andet kan man finde en supernem, supergod chokoladekage:
>
>
http://www.davidlebovitz.com/archives/2007/01/shf_27_chocolat_1.html
Uha, det ser godt ud, men der er alligevel et par småting jeg er i tvilv om
(sprogligt) - er der en venlig sjæl der oversætter?
Chocolate Idiot Cake
One 9-inch (23 cm) cake
This cake is extremely rich, and tastes like the most delicious, silkiest,
most supremely-chocolate ganache you've ever had. As mentioned, it's equally
good a few days later, and only an idiot could possibly mess it up. You
don't need to use ScharffenBerger chocolate for this cake, but use a good
one-you'll appreciate it when you taste your first melt-in-your-mouth bite.
10 ounces (290 gr) ScharffenBerger bittersweet or semisweet chocolate,
coarsely chopped
7 ounces (200 gr) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 gr) sugar
Preheat the oven to 350F (175 C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder,
tapping out any excess. If you suspect your springform pan isn't 100%
water-tight, wrap the outside with aluminum foil, making sure it goes all
the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring
occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the
melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the
pan snugly with a sheet of foil. Put the springform pan into a larger baking
pan, such as a roasting pan, and add enough hot water to the baking pan to
come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You'll know the cake is done when it feels just set, like quivering
chocolate pudding. If you gently touch the center, your finger should come
away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool
completely on a cooling rack.
Serve thin wedges of this very rich cake at room temperature, with creme
anglaise, ice cream, or whipped cream.
Storage: This Chocolate Idiot Cake can be wrapped and chilled in the
refrigerator for 3-5 days.