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Timp de preparare:

1 ora (complexitate redusa)

Ingrediente:

230 g nuci (nuci, alune, migdale, fistic, fulgi de migdale)

100 g ciocolata neagra150 g ciocolata cu lapte

1/2 lingurita rom

150 g unt200 g faina

1 lingurita praf de copt

1 praf de sare

200 g zahar1 plic zahar vanilat

3 oua

2 linguri zahar brun3-4 linguri rase gem caise

Pentru decor:

50 g ciocolata alba50 g ciocolata cu lapte

2 linguri de lapte

2 lingurite unt

Mod de preparare:

In primul rand dam drumul al cuptor la 180C. Tocam nucile grosolan, apoi batem ouale bine.

Intr-un bol amestecam faina, zaharul, zaharul vanilat, praful de copt si un varf cutit de sare.

Punem ciocolata la topit impreuna cu untul. Cand s-au topit le luam de pe foc, adaugam romul siamestecam pana se omogenizeaza. Turnam usor ouale peste ciocolata si mixam la viteza mare

cat timp efectuam aceasta operatiune. Incorporam apoi faina amestecata cu ingredientele

specificate mai sus.Turnam aluatul intr-o forma cu diametrul de 26 cm si acoperim cu amestecul

de nuci. Le apasam usor cu o lingura, apoi presaram zaharul brun.Coacem prajitura timp de 20minute, o scoatem si o acoperim cu un strat subtire de gem de caise si o dam iar la cuptor pana

trece proba scobitorii (la mine s-a incapatanat sa se coaca mai greu, in jur de 55 minute in total,

desi ar fi trebuit sa fie gata in 45 de minute).

Dupa ce o scoatem din cuptor o decoram cu ciocolata alba si ciocolata cu lapte (topite fiecare inparte cu cate o lingura lapte si 1/2 lingurita de unt). Lasam prajitura sa se raceasca apoi o servim.

Sa aveti pofta!

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A few notes about this recipe... When you whip up the egg whites, make sure your beaters are

absolutely clean. Otherwise, the exposure of other ingredients will prohibit the thickening of the

meringue. Also, feel free to fill your muffin pans to the rim with batter. I wasn't sure how muchthey would rise, so I only filled them 3/4 full, but as you can see they didn't have much of a top

(like the ones shown in my cookbook).

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Overall, I loved these tea cakes! They were the perfect companion for my morning cup of coffee.

And when I get around to hosting my own tea party, these little darlings will be featured. But

until then, they're just for me... and you! :)

Ingredients

Yields 6 tea cakes2/3 cup cake flour

1/4 tsp baking soda

Pinch of salt4 tbsp (1/2 a stick) unsalted butter, at room temperature

2/3 cup granulated sugar, divided

2 large eggs, separated

1 1/2 tbsp fresh lemon juice1 1/2 tsp lemon zest

1 tsp pure vanilla extract

2 1/2 tbsp poppy seeds

1/4 cup buttermilk

Directions

Preheat oven to 375F. Spray 6 standard muffin cups with baking spray; set aside.

In a small bowl, sift together flour, baking soda, and salt; set aside. In a large bowl, using anelectric mixer on medium speed, cream butter and 1/3 cup of sugar until light and fluffy. Add the

egg yolks, one at a time, beating well after each addition. Beat in lemon juice, zest, vanilla, and

poppy seeds until well combined. Add the flour mixture alternately with the buttermilk,

combining the mixture well.

In another large bowl, beat egg whites until they hold soft peaks. Gradually beat in the remaining

1/3 cup of sugar, and beat until the meringue holds stiff peaks. Stir 1/4 of meringue into the cakebatter and fold in the remainder gently but thoroughly.

Divide batter among prepared muffin cups. Bake 20-25 minutes or until tops are golden. Removetea cakes from the pan immediately and cool on wire racks.

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I adapted the cookie portion from thechocolate pumpkinwhoopies I made in the fall. Then, I

whipped up a delightful Baileys buttercream filling.

These turned out SO good... they're intoxicating!

Ingredients

Yields about 20 whoopie pies

For the cookies:

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

5 tbsp unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed dark-brown sugar1 large egg

1 cup Baileys Irish Cream

1 tsp pure vanilla extract

For the filling:

12 tbsp (1 and 1/2 sticks) unsalted butter, softened

1 3/4 cups confectioners' sugar

1 1/2 - 2 tbsp Baileys Irish Cream

DirectionsPreheat oven to 375. Line baking sheet with non-stick baking mat or parchment paper; set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric stand mixer, combine butter and both sugars. Using the paddle

attachment, mix on medium/high speed until smooth, about 3 minutes. Add egg and mix until

pale and fluffy, about 2 minutes. Adjust speed to low and gradually mix in half the flour mixture,

then the Baileys and vanilla, and finish with the remaining flour mixture.

Drop tablespoonfuls onto prepared baking sheet, spacing 2 inches apart. Bake 10-12 minutes or

until cookies spring back when lightly touched. Place baking sheet on wire rack and let cool 5-10

minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely.

For the filling, combine butter and sugar in a large bowl. Beat with an electric mixer on medium

speed until light and fluffy, about 3-5 minutes. Add Baileys and beat until combined. Transfer

buttercream to a prepared pastry bag fitted with a large star tip.

http://burnmenot.blogspot.com/2010/10/chocolate-pumpkin-whoopie-pies.htmlhttp://burnmenot.blogspot.com/2010/10/chocolate-pumpkin-whoopie-pies.htmlhttp://burnmenot.blogspot.com/2010/10/chocolate-pumpkin-whoopie-pies.htmlhttp://burnmenot.blogspot.com/2010/10/chocolate-pumpkin-whoopie-pies.html

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To assemble, pipe filling on the flat sides of half the cookies then sandwich with remaining

cookies.