Tag: Manteiga/Butter

Trutas ao molho de alcaparras

Preparo: 30 mim | Rendimento: 2 porções

Ingredientes:
2 trutas frescas
3 dentes de alho
Sal e pimenta-do-reino e cominho a gosto
2 limões
Azeite
1 colher de manteiga
4 colheres de alcaparras

Preparo:

Tempere as trutas abertas em filé com alho, sal, pimenta e cominho a gosto.
Coloque também o suco dos 2 limões, reserve por 1 hora.
Em uma panela coloque 1 colher de manteiga, azeite a gosto e 4 colheres de alcaparras.
Deixe levantar fervura e desligue, sirva quente.
Em uma frigideira coloque um filete de azeite e deixe esquentar bem, ponha as trutas que estava reservadas para dourar do dois lados.
Coloque em uma travessa e regue com o molho quando estiver no prato.
Sirva com arroz e saladas.

Flourless Chocolate Cake with Raspberry Port Sauce

Flourless Chocolate Cake with Raspberry Port Sauce.

Cake Ingredients:
• 4 oz bittersweet or semisweet chocolate, chopped
• 6 Tbsp unsalted butter, cubed
• 1⁄2 cup granulated sugar
• 3 large eggs
• 1⁄3 cup dark or Dutch process cocoa powder, sifted
• 1⁄2 tsp instant espresso powder
• Pinch salt
• 1 tsp vanilla extract
Raspberry Sauce Ingredients:
• 1 pint (6 oz) fresh raspberries
• 1⁄4 cup granulated sugar
• 2 Tbsp port wine

Instructions:
1. Preheat oven to 375F. Generously butter the bottom and sides of the Heart Cocotte.
2. Combine chocolate and butter in a double boiler or a heat-proof bowl set over a pot of gently simmering water. Stir until melted and smooth. Remove from heat and whisk in sugar. Add eggs, one at a time, whisking well after each addition. Add cocoa powder, espresso powder and salt, whisking until just combined. Stir in vanilla.
3. Pour batter into cocotte. Bake for 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs attached. Transfer to a cooling rack and let cool for 5 to 10 minutes before serving (cake will sink slightly).
4. To prepare sauce, combine raspberries, sugar and port wine in a small saucepan. Bring to a simmer and cook, stirring occasionally, until berries break down and sauce has thickened, about 15 minutes. Use as is, or strain through a fine-mesh sieve for a smoother texture. Drizzle over cake and serve with a heaping scoop of vanilla ice cream, if desired.