Receta Torta Di Pere copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Name: Torta Di Pere copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Cuisine: Italian
Ingredients: 2 fresh pears-peeled, cored and cut into small cubes; 5 dried dates chopped; 2 tablespoons of Cognac; 2 tblsps of unsalted butter; 1/3 cup sugar; 1 -1/2 cups flour; 1 tsp baking powder; 3 egg yolks; 3 egg whites beaten or whisked till firm; 16 ounces baking or dark chocolate (minimum 65 % cocoa); For decoration; 1 fresh pear ,peeled and sliced thinly; 1 tablespoon butter melted; 1 tablespoon sugar; 2 tablespoons of pear or apple jelly

de maria liberati

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Italian

Ingredientes

2 fresh pears-peeled, cored and cut into small cubes
5 dried dates chopped
2 tablespoons of Cognac
2 tblsps of unsalted butter
1/3 cup sugar
1 -1/2 cups flour
1 tsp baking powder
3 egg yolks
3 egg whites beaten or whisked till firm
16 ounces baking or dark chocolate (minimum 65 % cocoa)
For decoration
1 fresh pear ,peeled and sliced thinly
1 tablespoon butter melted
1 tablespoon sugar
2 tablespoons of pear or apple jelly

Direcciones

In a food processor place in the chopped dates and pears, and Cognac, blend well, do not liquify. In a bowl, place in 2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped egg whites. Blend well. Butter and flour an 8 â cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool
Melt baking or dark cocoa in double boiler and use this to glaze top of cake. Measure butter and melt, add in sugar. Dip thinly sliced pear in butter and sugar and then dip one side of pear slice in pear jelly and arrange as a decoration on outside of cake with pear slices placed all around, stuck to border of cake. Place in fridge till chocolate glaze is hardened and becomeâ¦â¦. innamorata â¦..