Brown Mucus 1 Day Before Period

Ujnina chocolate cake / Auntie's Chocolate Torte

Ujna o kojoj the word is actually my grandmother's aunt, which makes my great-aunt. Her name was Katie, she is German, married to a grandmother's uncle Zucker. It is the only person from that generation of our family that He lived long enough to remember. She lived in Dedinje, in a house full of old furniture and smelled of mothballs.

The pledge has left us the best chocolate cake in the world, the grandmother volumes even personally wrote a prescription. However, the recipe is just for the crust, as far as ingredients for the filling, I copied them from my mom's notebook in which the entire recipe. She says that when a long time ago, copied recipes from grandma's notebooks, and saw that there is no recipe for cream, called Aunt Katie and to her it it is orally transmitted.

Much of this cake makes it special. It is best not to say only me, but everyone who tried it. At the time the prescription was recorded, the cakes are placed only dark chocolate. It has about 55% cocoa solids and is suitable for recipes where there was only chocolate notes (for example, to reform the cake), however, when the chocolate has to dominate, we need something stronger. But since the market appeared chocolate with a higher percentage of cocoa, cake ujnina she received a brand new, sophisticated dimension and if you want to live a decadent ultimate experience, the use of chocolate min. 70% cocoa solids. Yes, more expensive, but worth it and to multiply.

I would also like to appeal to the filling just puts butter. First, it is a large amount and aroma is clearly felt, so that it does matter. Second, many times that I made this cake, filling me has always been quite tight enough so you do not have to worry that you will not constrict and therefore resort to margarine. The recipe is by no means perfect and it should not be changed, otherwise the magic will disappear ...

For the same reason I do not dare to reduce (by modern standards) a scandalous amount of sugar. I'm afraid I'll ruin the filling, to give him to disrupt the consistency, and not dare to experiment because I do not have the heart to failed attempt to throw in the garbage. Simple, swallow a lump and weigh half a kilo of sugar. Cake not too sweet, full of dark chocolate, sweet and bitter relationship is beautifully balanced.

And here's what Aunt Katie said ...

Crust:

• 8 eggs 250 g sugar
• 2 tablespoons softened fat
• 250 g ground nuts
• 100 g chocolate

Phil:

• 5 eggs 250 g sugar 100 g
• chocolate 250 g butter

Use cake molds with diameter 26 cm. Apply it to the bottom edge of the fat, but only for the bottom paste bakpapir. Turn oven to 170 ° C with fan, 180 no. Separate egg yolks from egg whites and thereby put the egg whites in large bowl in which to beat Phil. Begin to whisk mixer, gradually adding sugar. When you whip the whites, add yolks, melted chocolate and lard, and finally gradually spoon Stir walnuts.

Bake forty minutes. If you try a toothpick to see if the test done, do not be surprised if the toothpick is not entirely "clean." This crust is very moist and such should stay - after 40 minutes in any case should be fired.

For the filling, first prepare the vessel for a steamer and bring the water to boil (see recipe for cake of roasted nuts if you need more detailed description of the technique of cooking the money). Mix well the whole eggs with sugar. Transfer the mixture into the pan steamer. Stir with wire until it begins to thicken, and Add broken chocolate. At a time when the chocolate has melted completely, filling will be thin again and it looks as if it is less than the first because the foam of egg and sugar saved. Now it is important not to lose patience. Stir constantly until the filling wire is clearly not set. In the case of filling of the whole eggs, this may take a good 15 minutes, so you should not panic if you make the filling will thicken. Phil is over when you pull the wire at the bottom of the pot, and they leave behind a clean track and when he passes the test with a knife (see above link).

Remove saucepan from the bowl with water and whisk wire minute or two more in the cold. Then cut the butter into pieces and add it to the hot cream, stirring spoon. After the butter melted and well united with the filling, let it cool to be completely hardened.

cooled crust cut the cake horizontally and filujte one-third of filling. Fit the top crust, brush with the rest of the cue from the top and sides. Save a little for decoration confectionary syringe.

Try to refrain and cake serving at least 24 hours after you nafilovali and left in the fridge. I was in lack of time, I made a friend for his birthday and we cut about fifteen hours after it was created. Although the flavor was still outstanding, the dough was pretty crumby, so is the intersection of the picture a lot of "messy" (Phil does not see the best).

What have I changed? In ujninom recipe says to sugar crust blurs the yolks , not the whites. I think that this is a nuanced and that there is no significant difference in the taste or consistency in relation to what was to soon clouded. I prefer to add sugar to egg whites because it dissolves better, and the snow is harder than when he beat Sugar. In addition, it happens that I used to replace fat sunflower oil - if you do not have grease on hand, more oil than butter. This is not crucial affect the quality of cake, but fat is the best solution.

Judgement: O this is no longer something to be said. Simply, you have to try. You leave comments.

Auntie's Chocolate Torte

This is the ultimate chocolate cake. The recipe comes from my grandmother's aunt Cathy, the only family member of that generation whom I got to know in person.

A few things you should pay attention to:

first Use 70% dark chocolate

2. Do not substitute butter in cream with any other kind of fat.

3. You can substitute the lard in pastry with vegetable oil, but lard is better.

4. Serve the cake 24 hours after you've made it (the said 24 hours need to be spent in the fridge).

5. Don't be scared off by the copious amount of sugar in this cake. It is not too sweet.

6. The nuts in the pastry ought to be walnuts. Walnuts are the most common nut in the Balkans, but they're pretty exclusive in Germany, and I've made the cake on several occasions with hazelnuts instead. It's just as delicious.

For the pastry:

• 8 eggs
• 250 g sugar
• 2 Tbsp softened lard
• 100 g chocolate
• 250 g ground nuts

For the cream:

• 5 eggs
• 250 g sugar
• 100 g chocolate
• 250 g butter

Pre-heat the oven to 170° C with fan, 180° C without. Line your 26-cm-diameter springform cake tin with greaseproof paper. Separate the eggs and beat the egg whites stiff, while gradually adding sugar. Add the egg yolks, the lard and the melted chocolate and beat a little longer. Gently fold in the nuts and pour the mixture into the tin. Bake for 40 minutes.

For the cream, prepare the dishes for a bain Marie and bring the water to the boil. Beat the whole eggs with sugar until frothy. Cook in a bain Marie until it thickens slightly. Break the chocolate into pieces and add to cream. After the chocolate has melted, the cream will get thinner and decrease in volume. You will need to cook your cream for another 15 minutes, constantly whisking, until it thickens again. Do not lose patience and do not panic - this takes some time, but your cream will thicken eventually. It's ready when you draw your whisk along the bottom of the pan and it leaves a clean trace.

Take the pan out of the bain Marie and whisk for another two or three minutes. Add chunks of cold butter and stir until the butter has melted. Leave the cream to cool off completely.

The pastry needs to be cold before you cut it in half. Use 1 / 3 of the cream on the upper layer pastry, cover it with the upper layer and spread the remaining cream on top and sides. Set aside a small amount of cream (2 tablespoons) to decorate your cake with a baker's syringe.