Daring Baker's Challenge Dobos Torte

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonfulof Sugar and Lorraine of Not Quite Nigella. They chose the spectacular DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague.

In ritardo pubblico la ricetta per la sfida dei Daring Backers.

Le fotografie le ha fatte mia figlia quindi grazie Sara.

La ricetta la trovate qui: http://thedaringkitchen.com/recipe/dobos-torta.

Io ho dimezzato le dosi.

Late for challenge of Daring Backers.

Photographs made my daughter Sarah.Thanks Sara.

The recipe be found here: http://thedaringkitchen.com/recipe/dobos-torta.

I make half recipes.

E' una torta molto, molto cioccolatosa, che può essere apprezzata solo da chi ama molto la cioccolata. Io ho una cioccolata novi all'88% e la crema non risultava troppo dolce.

Sono contenta di averla fatta, però devo dire che non la rifarò, non mi entusiasma.

Ciao a tutti

It 'a cake very, very chocolaty, which can be appreciated only by someone who loves chocolate. I used a chocolate novi 88% and the cream was delicious.

I'm happy to make this torta, but It's my favorite chocolate cake.

By

Cake Slice Bakers: Pistachio Petit Four Cake

I am sorry but I am late.

This Month for the Cake Slice Bakers, we chosen the Pistachio Petit Four Cake from: Sky-High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne.

It was a great cake.

I made a half recipe, and I reduced the amount of sugar to 100 gr. I find the recipes too sweet for me. I used Lindt chocolate 70%, which well balance the sweet jam and almond paste. The result was excellent, to be repeated.

Daring Cooks: Rice with mushrooms, cuttlefish and artichokes

This month’s Daring Cook’s challenge was Rice with Mushrooms, Cuttlefish, and Artichokes.

The recipes picked by Olga of Olga’s Recipes by José Andrés, one of the most important Spanish Chefs at the moment. The recipe is from his US TV show Made in Spain.

I love paella, so I took a course with a Spanish chef to prepare the paella.

Paella is for spanish like pasta for Italians, there are many ways to prepare it.

This recipe was not very tasty. I prefer the traditional paella.

I did half the recipe, and I replaced the cuttlefish with sea bream and two meatballs. Artichokes are not in this period, I had to fall back on those frozen, and did not add any value to the dish. The only really good thing was the sofregit, I repeat only that.

Good day to all.