Chocochips and yogurt muffin cake
One day (last saturday), a couple (we) paid a visit to some friends.
"Hi, welcome. How are you" - smack smack smack (in the Netherlands it is always three kisses)
"Fine fine .... cold tonight, eh?" - smack smack smack
"Come in come in" - smack smack smack
"Francesco ... ehm ... yes" - giving me the coat - "thanks. Ah, ciao ciao. what a nice smell int he house!".
"Go on, Elke".
He (better me) takes the hanger and put the two coats on. Approaches the coat wall rack ... raises his arm towards it. Let it go .....
"Aaaaaaaaaaaaahhhhhhh!!!!! *&#*$&#*#&$*#&$" - lot of noise (kind of boooom) and here it goes the rack with all coats and the monkey on top of it. Down on the floor, or actually on his (mine) left knee.
We Italians call this "a Fantozzi moment" ... maybe in the states would go as "a Funniest Video show" moment. Sure, everbody might have laughed except me (thanks to a stif and sore knee ... the thing was heavy, the monkey on it not amusing, the coats many) and my friend who has to mount back the rack on the wall! But all other guests ... I am sure they must have been laughing inside. I am now!!
Now, back to the cake. I wanted to do a cake like this since I saw this beautiful blueberry muffin cake from Jen. Thus, I set up for it this week-end, but no blueberries .... so I browsed, read Jen's recipe again, got myself injured ... and I ended up with this version. It is a perfect cake for breakfast since it is light, not very sweet (but sweeter than bread) and very "chocolaty". It was so difficult to wait for it to cool down that we placed it outside (see photo) at 5C .... well, in the end we tasted it warm!
I liked it so much, I dream to have breakfast tomorrow with the last piece! Diet prevents me from simply eat it now!
"Hi, welcome. How are you" - smack smack smack (in the Netherlands it is always three kisses)
"Fine fine .... cold tonight, eh?" - smack smack smack
"Come in come in" - smack smack smack
"Francesco ... ehm ... yes" - giving me the coat - "thanks. Ah, ciao ciao. what a nice smell int he house!".
"Go on, Elke".
He (better me) takes the hanger and put the two coats on. Approaches the coat wall rack ... raises his arm towards it. Let it go .....
"Aaaaaaaaaaaaahhhhhhh!!!!! *&#*$&#*#&$*#&$" - lot of noise (kind of boooom) and here it goes the rack with all coats and the monkey on top of it. Down on the floor, or actually on his (mine) left knee.
We Italians call this "a Fantozzi moment" ... maybe in the states would go as "a Funniest Video show" moment. Sure, everbody might have laughed except me (thanks to a stif and sore knee ... the thing was heavy, the monkey on it not amusing, the coats many) and my friend who has to mount back the rack on the wall! But all other guests ... I am sure they must have been laughing inside. I am now!!
Now, back to the cake. I wanted to do a cake like this since I saw this beautiful blueberry muffin cake from Jen. Thus, I set up for it this week-end, but no blueberries .... so I browsed, read Jen's recipe again, got myself injured ... and I ended up with this version. It is a perfect cake for breakfast since it is light, not very sweet (but sweeter than bread) and very "chocolaty". It was so difficult to wait for it to cool down that we placed it outside (see photo) at 5C .... well, in the end we tasted it warm!
I liked it so much, I dream to have breakfast tomorrow with the last piece! Diet prevents me from simply eat it now!
Labels: dessert
posted by The Food Traveller at 7:47 PM
14 Comments:
I wish I had this muffin cake for my breakfast tomorrow. It looks spectacular!!! Thanks!
Appena finisco i butterscotch scones la faccio.
E già che ci sono provo anche quella che hai segnalato con i mirtilli, che qui li trovo surgelati ad ogni angolo.
Me la posti la ricetta degli scones??? Pleeeaz !!!
Grazi per l'email ;-)
Prego.
Per i butterscotch drop scones, appena ho tempo di fotografarli meglio volentieri, voglio provare la ricetta di Cook's Illustrated per vedere se sono all'altezza della loro fama di infallibili.
Conosci? Le illustrazioni sono veramente belle.
Mi è stato consigliato molto caldamente da alcuni amici americani gourmand con consorti italiani ancora più gourmand. Non mi hanno lasciata uscire senza una pubblicazione.
A questo punto sono curiosa, sembra che testino le ricette fino allo sfinimento (America's test kitchen) fino a che non possano produrre la ricetta perfetta. Robe che farebbero felice la più esigente delle Elke.
Ho nella mia lista di prove da fare i brownies e la pissaldiere e ovviamente voglio provare questi scones con l'aggiunta del butterscotch drops. Che quindi scavalcano gli altri per te ;)
Non conosco Cook's Illustrated. Piu' tardi lo metto su google.
Devo ammettere che io ho ancora problemi con il sistema di misure americano. Se solo esistesse una tabella comparativa facile da usare.
Comunque grazie in anticipo ... io sono alla ricerca di una rictta dei butterscotch scones (di una che funcona).
Due cake da provare! I mirtilli freschi li ho visti ultimamente a prezzi esorbitanti. Adina ha pubblicato un'utilissima tabella di conversione, forse ti aiuta. La trovi qui
Ciao, Alex
Grazie Alex ... link utilissimo.
Here in Brazil we kiss once (in some regions, like here in Sao Paulo, where I live) and twice (in Rio de Janeiro). ;)
Love the loaf and will bookmark the recipe!
Thanks Patricia.
Here ... well I was used to one or two, but since I am in NL and BE it is three. And I get confused often!
Sai quale è il problema delle tabelle di conversione? E che gli ingredienti sono molto diversi dai nostri italiani e anche dagli olandesi.Con densità, umidità molto diverse.
1cup di zucchero può pesare molto o poco a seconda di quello che viene richiesto.
Oppure la farina, setacciata o meno ( a volte non si specifica, ma la differenza tra un cup di farina setacciata e un cup di farina normale ti rovina una preparazione)
Difficile, quindi anche con le conversioni.
mmmm .... non so, perche' normalmente si dovrebbe indicare il tipo di ingrediente (se non universalmente normale come farina bianca o 0) e cose tipo setacciatura dovrebbero essere parte della ricetta.
Ma tanto io le ricette le seguo comunque poco :-)
mi piacciono sempre questi cake-muffin, e lo yogurt e il cioccolato sono alcuni dei miei ingredienti preferiti :-)
Francesca
those chocolate nibs look so beautiful in the loaf. How come they didn't melt of and still kind of holds its shape. I'd love to have a slice of that beautiful cake, warm , with some vanilla ice cream ...yum ..! 5 C is pretty cold. Its difficult to stay on a diet in that weather.
Kate - I believe it is because of the original size of the chips. Probably chocolate melts and is tirns into a very light drop which is easily kept in place by the baking flour.
It works only with chips ... not with broken chocolate. Sometimes I manage to get the same effect with cocoa when loosely worked with flour and cream/butter in cakes. It forms little chocolate drops.
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