INGREDIENTS
- HAMBURGER BUDIN with CHOCOLATE :
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- – Butter 300 g.
- – Sugar 300 g.
- – Egg 6 items.
- – Flour 450 g.
- – Baking powder 15 g.
- – Oporto 150 cc.
- – Chocolate semiamargo 200 g.
- – Walnuts 200 g.
- Roof:
- – Semi-sweet chocolate 200 g.
- – Butter 100 g.
- – Candied orange peels.
- CARROT AND PINEAPPLE PUDDING :
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- – Flour 0000 310 g.
- – Baking powder 2 tsp.
- – Bicarbonato de sodio 1 cdta.
- – Sal ½ cdta.
- – Floor cloves ½ tsp.
- – Floor ginger ½ tsp.
- – Canela ½ cdta.
- – Sunflower oil 240 cc.
- – Black sugar 250 g.
- – White sugar 65 g.
- – Eggs 4 items.
- – Vanilla essence 1 tsp.
- – 3 giant grated carrots.
- – Diced pineapple 220 g.
- – Walnuts 120 g.
- Cream cheese frosting:
- – Butter 300 g.
- – Impalpable sugar 200 g.
- – Cream cheese 400 g.
- – Lemon zest 1 tsp.
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HAMBURGER BUDIN with CHOCOLATE :
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1.Cream the butter with the sugar with an electrical mixer. Add the eggs one after the other with out stopping beating.
2.Combine the flour combined with baking powder and port with enveloping actions.
3.Lastly, combine the chopped nuts and chocolate. Combine once more with enveloping actions.
4.Pour the combination right into a buttered and floured tall flan mould.
5.Place within the oven for 40 minutes, unmold when it’s chilly and canopy with chocolate tub and candied orange peels.
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CARROT AND PINEAPPLE PUDDING :
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1.Combine all of the dry components in a bowl.
2.Then again, combine the eggs with the oil, sugars and essence.
3.Combine the liquids into the dry ones. When they’re built-in, add the grated carrot, diced pineapple and walnuts.
4.Pour the combination into a big pudding mould.
5.Bake at medium temperature for roughly 50 minutes.
6.Let cool and embellish with cream cheese frosting.
7.Beat the pomaded butter with the powdered sugar. Lastly add the cheese with a rubber spatula.
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Do this recipe at house and inform us the way it turned out utilizing cooking-recipes and cooking-recipescooking-recipes.
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