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Retete mancare / Retete Mancare / Briose Devil s food (Devil s food cupcake with white chocolate and blackberry ganache )
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Briose Devil S Food (devil S Food Cupcake With White Chocolate And Blackberry Ganache )

articol scris de Brindusa blog brindusascheaua.blogspot.com

Retete Mancare |   2011-03-11 01:00:00 |  adauga la lista ta de articole favorite
Daca iti place reteta prezentata da un like pe butonul din stanga


Scroll down for English recipe
Devil's food este un tort des intalnit in America, cu o textura aerata si plin de cacao. Numele este destul de ciudat de tradus, devil's food insemnand mancarea diavolului. Parca suna mai bine in engleza, nu?:D
Martha Stewart a preluat reteta si a transformat-o in briose.
Ingrediente (pentru 40 briose):
  • 80 g cacao olandeza, neagra
  • 150 ml apa fierbinte
  • 450 g faina
  • 1 lingurita praf de copt
  • 1 lingurita bicarbonat de sodiu
  • 400 g unt
  • 300 g zahar tos
  • 1 praf mic de sare
  • 4 oua, la temperatura camerei
  • 3 linguri cu varf cu smantana
  • coaja de la o portocala, rasa
Pentru topping
  • 200 g ciocolata alba
  • 2 linguri smantana grasa
  • 50 g unt
  • 25 g mure

Cum se face:
  • Pregateste tavile de briose: le ungi bine cu unt si le tapetezi cu faina, sau pui in ele hartii de briose
  • Incalzeste cuptorul la 180 C
  • Bate bine cu telul cacaoa cu apa fierbinte, pana se omogenizeaza si arata ca o crema

  • Amesteca bine faina cu sarea, praful de copt si bicarbonatul de sodiu
  • Topeste untul si zaharul, la foc mic, amestecand
  • Toarna amestecul de mai sus intr-un castron si bate cu mixerul la viteza mare, pana cand se mai racoreste (cam 5 minute)
  • Adauga pe rand ouale, amestecand dupa fiecare.
  • Adauga coaja de portocala si crema de cacao amestecand bine

  • Adauga 1/2 din amestecul de faina, apoi smantana, apoi restul de faina. Amesteca bine dupa fiecare
  • Pune compozitia in forme,umplind  cam 3/4
  • Coace 20 minute.
  • Lasa briosele in tava cam 10 minute, apoi raceste-le pe un gratar
  • Cand sunt complet racite, fa glazura: Taie ciocolata alba bucati mici si pune-o intr-un castron
  • Intr-o craticioara incalzeste smantana si untul, pana cand untul e topit si amestecul a ajuns aproape de temperatura de fierbere
  • Toarna smantana peste ciocolata, lasa 2 minute si amesteca pana ce ciocolata se topeste bine.
  • Da zmeura printr-o sita, ca sa elimini samburii
  • Amesteca sucul de zmeura in ciocolata. Lasa la racit.
  • Toarna cate o lingurita de glazura pe fiecare briosa. Orneaza cu bombonele colorate


English version
I recently found these cuties and immediately felt in love. They are Devil's cake in a mini shape.
The difference in my recipe is in frosting. In original is a cacao ganache, but I wanted something lighter. So I used some blackberries and white chocolate ganache.
Adapted from Martha Stewart Cupcakes
Makes 40
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
For frosting
  • 200 g white chocolate
  • 2 tablespoons cream
  • 50 g butter
  • 25 g blackberries

  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  • Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
  • For frosting: cut white chocolate in small pieces and place it in a heatproof bowl
  • Mix cream with butter, over low heat and bring them to a simmer, until butter melts.
  • Pour the mixture over the chocolate. Let stand for 2 minutes
  • Stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  • Strain blackberries, to remove the seeds
  • Mix blackberry sauce with ganache
  • Pour a teaspoon of frosting  over each cupcake. Sprinkle colored  sugar.

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