all starts with the fact that today is May 15.
That is the birthday of my sister.
far, every May 15 I ALWAYS inexplicably spent at home and when I was able to my job was to prepare the birthday cake on request (within the last year to tell the truth had become a real dinner!).
And so once again the "cake that you want for your birthday?" Made itself felt despite miles and time zones to divide us.
"Something with a fruit that's available only in Australia"
Well, too bad that here in late autumn and mangos, passion fruits and several cousins are not in season ... so we need to find a solution
... think think think ...
not a typical Italian dessert that makes you think Anglo-Saxon world, but particularly to the "british of oltreoceno"
I take a flip through the newspaper on the newsstands ... distracted ... and voila my cake ...
a "mud cake. " And to make Ozzie 100% put the crumble VIOLET!
They are chocolate bars with a heart made of crunchy brown sugar and molasses work covered in milk chocolate.
So here is my birthday cake!
Perhaps not suited to warm weather and sunny in your May
but my days Piovese Autumn is perfect because at the end to eat sono io!
Per chi si trova dall’altra parte l’importante è che sia bella e che mi abbia richiesto 3 lunghe ore di preparazione
(ho scoperto poi che era nella sezione “ weekend cooking ”...
ti credo, chi è che ha tempo di preparla durante la settimana?!?)
Quindi non mi resta che
accendere la candelina, cantare, lasciarti esprimere il tuo desiderio e augurati
Happy Birthday little sister!
"Happy birthday to you
Happy birthday to you
Happy birthday dear Giovi
Happy birthday to you !!!!"
HONEYCOMB WHITE CHOC MUD CAKE
for 6-8:
125 g butter
90 g white chocolate
½ cup milk
110 g sugar
essence 1 tsp vanilla
1 egg
110 g flour
60 grams self raising flour
60 g Violet Crumble
white chocolate ganache:
90 g white chocolate
40 ml whipping cream
Dissolve and mix low heat for 5 minutes in a pan the butter, chocolate, milk, sugar, vanilla essence. Allow to cool for about 25 minutes. Add to the mix the egg and flour and mix well. Then add half of the Violet Crumble to pieces. Pour the batter into a greased baking tray (approx 15 cm and dm 6 cm deep) and bake at 160 ˚ C for 1 h 45 / 2 hours or until a toothpick inserted in center comes out dry with a few crumbs around. Allow to cool in the pan. Prepare the ganache microwave at full power by dissolving the chocolate with the cream. Stir in half. Allow to cool and then mount to thicken. Spread on cake and sprinkle with the remaining Violet Crumble.
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