#lxmarket

[saboresdecanela]

Lisbon chocolate cake

[please scroll down for english version]

...ou bolo de chocolate da Landeau.

“A parte do bolo é escura e densa e tem como os experts do vinho costumam dizer, um longo final,o sabor perdura para as notas mais suaves e leves. É coberto por um creme de chocolate, talvez um ganache, talvez uma mousse ou algo conjurado por um mágico. 

E é polvilhado com cacau, tanto cacau, que não pode ter sido pensado como decoração, na realidade é um terceira camada. Cada garfada é uma composição completa, a textura de firme a leve, o sabor que vai ficando mais intenso."

Dorie Greenspan conta que uma fatia deste bolo, salvou a sua azarada estadia em Lisboa. Felizmente ainda levou outra na bagagem para o reproduzir. Li a

história

 no  The New York Times e guardei a receita, como algo que sabia ser precioso. 

A mim lembra-me os dois anos em que participei no Lx Market, que hoje é uma sombra desse tempo. Domingo após domingo comercializei a marca que imaginei e concretizei, criei laços com autores de projectos originais, conheci cidadãos do mundo e tive a satisfação libertadora de não prestar contas a ninguém.

Entre a pizza trufada do Messe ao almoço e o café do Nino, ía buscar uma fatia, que degustava lentamente. Por vezes no final do dia levava um bolo inteiro para casa, em modo de celebração familiar.

E foi nesse espírito, que o escolhi para comemorar os 59 anos do Miguel.

para o bolo 115 g de manteiga sem sal, cortada em pedaços, mais para untar a forma [1/2 cup] 30 g de cacau em pó sem açúcar [1/3 cup] 1 e 1/2 colheres de sopa de amido de milho 1/4 colher de chá de fermento em pó 1/4 colher de chá sal fino 140 g de chocolate meio amargo ou amargo, picado grosso 100 g de açúcar granulado[1/2 cup] 3 ovos grandes, refrigerados

para o ganache 420 ml de natas [1 3/4 cup] 170 g de chocolate meio amargo ou amargo, finamente picado

cobertura 3 colheres de sopa de cacau

Faça o bolo: Coloque a grade do forno a meio e aqueça a 170º graus. Unte com manteiga uma forma de bolo de 23 cm, forre com papel manteiga e unte o papel Peneire o cacau em pó, o amido de milho, o fermento e o sal numa tigela média. Bata para misturar Coloque a manteiga numa tigela grande e refratária sobre uma panela com água a ferver. Espalhe o chocolate meio amargo ou amargo por cima e aqueça, mexendo sempre até obter uma mistura lisa e brilhante. Retire a tigela da panela e acrescente o açúcar. Um a um, adicione os ovos e mexa energicamente, batendo por um minuto entre cada adição. A mistura ficará parecida com um pudim. Raspe a mistura na fôrma e dê umas boas batidas na fôrma para assentar a massa. Asse por 18 a 20 minutos ou até que um palito inserido no centro saia limpo. Transfira para uma rede, deixe arrefecer por 5 minutos e desenforme o bolo. Retire o papel, inverta o bolo e deixe arrefecer à temperatura ambiente. Lave e seque a fôrma.

Faça o ganache: verta 1 1/4 chavena de natas numa panela pequena, guarde o restante no frio. Escalde as natas em lume médio, desligue e misture o chocolate picado até ficar completamente icorporado. Transfira para uma tigela e leve ao frio por 10 minutos, bata e leve ao frigorifico por mais 10 minutos. Repita as etapas de arrefecimento e mexa até que o ganache esteja espesso o suficiente, 50 a 60 minutos. Corte dois pedaços de papel vegetal ou papel alumínio de 7-8 cm por 40 cm e cruze-os na fôrma. Com cuidado, volte a colocar o bolo na forma. Bata a restante 1/2 chavena de natas até obter picos médios. Com um fouet, bata suavemente o ganache até que esteja macio. Com uma espátula, incorpore as natas batidas. Distribua sobre o bolo e leve ao frigorifico por 2 horas [ou cubra e guarde até 2 dias]. O bolo deve ser servido à temperatura ambiente, portanto, tire-o do frio cerca de 20 minutos antes de servir. Para finalizar, coloque o cacau em pó numa peneira de malha fina e sacuda-o por cima do bolo. Passe uma faca de mesa nas laterais da forma. Usando o papel cruzado, retire cuidadosamente o bolo da forma e coloque-o no prato de servir. Descarte as tiras de papel. Corte o bolo usando uma faca longa, aquecida em água quente e seca entre cada corte.

 “The cake part of the dessert is dark and dense, and has, as wine people often say, a long finish: The flavor holds on, playing bass to the cake’s softer and lighter notes. It’s topped with a chocolate cream — a mousse, perhaps, or a ganache, or something a magician conjures. And it’s covered with cocoa, so much cocoa that it can’t be thought of as decoration; it’s really a third component. Each forkful is a complete composition: The textures go from firm to feathery, the flavors building in intensity.” Dorie Greenspan, The New York Times

for the cake ½ cup/115 grams unsalted butter[1 stick], cut into chunks, plus more for greasing the pan ⅓ cup/30 grams unsweetened cocoa powder 1 ½ tablespoons cornstarch ¼ teaspoon baking powder ¼ teaspoon fine sea salt5 ounces/140 grams semisweet or bittersweet chocolate, coarsely chopped ½ cup/100 grams granulated sugar 3 large eggs, chilled

for the ganache 1 3/4 cups/420 ml heavy cream 6 ounces/170 g semisweet or bittersweet chocolate, finely chopped

for the topping 3 tablespoons unsweetened cocoa powder

Make the cake: center a rack in the oven, and heat oven to 325 degrees. Butter a 9 inch cake pan, line with parchment paper and butter the paper. Sift together the cocoa powder, cornstarch, baking powder and salt in a medium bowl. Whisk to blend. Put the 1/2 cup butter in a large heatproof bowl set over a saucepan of simmering water. Scatter the semisweet or bittersweet chocolate on top and heat, stirring often until the mixture is smooth and glossy. Remove the bowl from the pan, and stir in the sugar. One by one, energetically stir in the eggs, beating for one minute after the last egg is added. The mixture will look like pudding. Scrape the mixture in the cake pan, and give the pan a couple of good raps against the counter to settle the batter. Bake for 18 to 20 minutes, or until a tester inserted into the center comes out clean. Transfer to a rack , cool for 5 minutes, then unmold the cake. Peel off the paper, invert the cake and cool to room temperature. Wash and dry the cake pan.

Make the ganache: pour 1 1/4 cups cream into a small saucepan,refrigerate the rest.Scald the cream over medium heat, turn off the heat and stir in the semisweet or bittersweet chocolate until fully incorporated. Transfer to a heatproof bowl. Refrigerate the ganache for 10 minutes, whisk it, then refrigerate again for 10 minutes. Repeat chilling and whisking steps until the ganache is thick enough to make tracks when you stir, 50 to 60 minutes. Cut two 3-by-16-inch pieces of parchment or foil, and crisscross them in the cake pan. Carefully return the cake to the pan. Whip the remaining 1/2 cup cream until holds medium peaks. Using a whisk, gently beat the ganache until it's soft and spreadable. With a spatula, fold in the whipped cream. Spread over the cake, and refrigerate for 2 hours[or cover and keep for up 2 days]. The cake is best served cool or at room temperature, so take it out the fridge about 20 minutes before serving. To finish put the cocoa powder in a fine mesh strainer, and shake it over the top of the cake. Run a table knife along the sides of the pan.Using the parchment, carefully lift the cake out of the pan and onto a serving plate. Discard the stripes. Cut the cake using a long knife that has been run under hot water and wiped dry between each cut.

[asntlove]

[bashocyclingclub]

Sunday l 8 September l Lx Market l 11h-20h #lxfactory #lxmarket #backpack #bike #basho #handmade #handcrafted #panniers #portugal #lisboa #supportsmallbuisness #shoplocal #shopsmall #japanesefabrics #totebag #rucksack #bikevibe https://www.instagram.com/p/B2HUYd3HJ0S/?igshid=lllzemmlotwb

[alfamarama]

Day one at @theportugueseroom Xmas Pop-up shop in @lxfactory : completed! Day two tomorrow is the last chance to find so many local and unique designers and products under one roof! #lxfactorylisboa #lxfactorylisbon #lxfactory #lxmarket #lisboa #lisbon #portugal#lisbonshop (em teambox.pt) https://www.instagram.com/p/BrbQ6ggn7iX/?utm_source=ig_tumblr_share&igshid=jnwwf98x76af

[zarpstudio-blog]

Throwback from our first time in #lxmarket . . . #zarpstudio #zarp #mininalist #portugaldenorteasul #lisbon #design #itsnicethat #interiordesigntrends #igersportugal #designinspiration #design_inspiration_net #trends #designeverywhere #fadedworld #aiga #lxfactory #greatwoodentales #interiordesigntrends #huntgram

[anakapul2014]

Lxmarket

[amargarettepires]

Esta cena de passar o dia nos mercados dá para muita coisa. Afinal, são pelo menos 7 ou 8h que ali vou estar por isso tento fazer o melhor do meu tempo e levo sempre sketchbook e algumas tintas. Este comevei dia 1 no LxMarket e terminei-o hoje. É feito em #gouache e gosto do ar sereno que a raposa tem ao olhar para o céu da noite. Também me sinto serena e realizada, depois de 3 semanas de mercados. Levo muitas lições comigo e muito foco no que quero fazer daqui para a frente. Vá 2019, estou pronta. É só abrir as prendas no Natal e já aí vou. #arte #ilustração #raposa #nightscene #fox #winterillustration #guache #painting #pursuepretty #sketchbook #diariodamargarette #margarettarte #illustration_portugal #ilustradora #kidlit #kidsillustration #illo https://www.instagram.com/p/BrddbDznQez/?utm_source=ig_tumblr_share&igshid=zyf6e0nmzrf6

[casiestewart]

Day 83: New Ways, New Mask, New Look https://ift.tt/30lVRgC

Biked around early in the morning and met April for a social distance hang with coffee in her backyard around 8 am. We talked about life, everything going on in the world, things outside us, feelings inside us, it was really nice. She always has good advice, makes me laugh, and is there with a compliment or to a reminder when I need it the most.

It’s crazy to think back to a few months ago when everything was different and we had no idea what was coming. Things will never be the same, this is a new way of life, of living, of thinking, of feeling.

In the afternoon I walked to Danica’s Bathing Belle shop in Roncy to pick up my mask and see her new mural being painted. It looks so nice and the art is done by @Viszla_Bacon on IG. He has a couple other in the area, you might recognize his work!

Bathing Belle will be opening up soon to take appointments at the shop. I ordered the Rasta Lion mask to match my suit and scrunchie. I love it! Her suits are the best bathing suits I’ve ever owned, she makes them herself, and the fabric so nice. Highly recommend.

It was a full moon last night, I sat out and read my book for a bit. I placed my crystals out under the moonlight and made my wishes on the moon. Even though I couldn’t’ see it through the clouds, I knew it was there. I got this yellow bowl two summer’s ago from a shop in the LXMarket, Lisbon. I was hesitant to buy it but I’m so glad to have it now.

This orange outfit is my most favourite thing right now, I copped the crop/shorts from Sasha Exeter‘s post and used her 25% off discount at Joe Fresh (SASHA25). In other news, my roots are so long my hair looks brown when it’s tied back.

On the way home from Roncy, I grabbed a TOGO Margarita from a little bar. These are certainly weird times.

Original article: Day 83: New Ways, New Mask, New Look

©2020 CASIE STEWART. All Rights Reserved.

[amjewelrystudio-blog]

Join us at LXMarket 10AM/6PM #handmade #unique #red #artisan #art #design #exquisite #designer #handmadeluxury #luxury (em LXFactory)

[lisboalife]

Comment: peppercat_clothes said "More Lxmarket! #peppercatclothes #lxmarket #lisboaélinda #marcasportuguesas #Lisboa #lifestyle #handmade #Shop #marketstreet #streetmarket #mercados"  

[asntlove]

[bashocyclingclub]

LX Market l today l 10-18h #lxfactory #lxmarket #shoplocal #handmade #lisboa #bike #outdoors #streetstyle #japanesefabric #backpack #rolltop #bag #totebag #crafts #portuguesedesign #unique #slowfashion https://www.instagram.com/p/Bu0vB4TnzIB/?utm_source=ig_tumblr_share&igshid=1rfrzctm3b1nt

[alfamarama]

This weekend all roads lead to @studioteambox in @lxfactory if you're planning on buying your @alfamarama Christmas gifts! @respigar is closed and there will be no markets so I'll be waiting for you at @studioteambox from 12-7pm, Sat +Sun! #lxfactorylisboa #lxmarket #lxfactorylisbon #lxfactory #lisboa #lisbon #lisbondesign #wheretoshopinlisbon #natal #alfamarama #shopping #retail #display #lisbonshopping (em LXFactory) https://www.instagram.com/p/BrGmQaXH2Lq/?utm_source=ig_tumblr_share&igshid=cm5edv54qp98

[tolba]

The DJ 🎶🎶 #lxmarket (at LXFactory)

[casiestewart]

Day 83: New Ways, New Mask, New Look

Biked around early in the morning and met April for a social distance hang with coffee in her backyard around 8 am. We talked about life, everything going on in the world, things outside us, feelings inside us, it was really nice. She always has good advice, makes me laugh, and is there with a compliment or to a reminder when I need it the most.

It’s crazy to think back to a few months ago when everything was different and we had no idea what was coming. Things will never be the same, this is a new way of life, of living, of thinking, of feeling.

In the afternoon I walked to Danica’s Bathing Belle shop in Roncy to pick up my mask and see her new mural being painted. It looks so nice and the art is done by @Viszla_Bacon on IG. He has a couple other in the area, you might recognize his work!

Bathing Belle will be opening up soon to take appointments at the shop. I ordered the Rasta Lion mask to match my suit and scrunchie. I love it! Her suits are the best bathing suits I’ve ever owned, she makes them herself, and the fabric so nice. Highly recommend.

It was a full moon last night, I sat out and read my book for a bit. I placed my crystals out under the moonlight and made my wishes on the moon. Even though I couldn’t’ see it through the clouds, I knew it was there. I got this yellow bowl two summer’s ago from a shop in the LXMarket, Lisbon. I was hesitant to buy it but I’m so glad to have it now.

This orange outfit is my most favourite thing right now, I copped the crop/shorts from Sasha Exeter‘s post and used her 25% off discount at Joe Fresh (SASHA25). In other news, my roots are so long my hair looks brown when it’s tied back.

On the way home from Roncy, I grabbed a TOGO Margarita from a little bar. These are certainly weird times.

Original article: Day 83: New Ways, New Mask, New Look

©2020 CASIE STEWART. All Rights Reserved.

from WordPress https://casiestewart.com/day-83-new-ways-new-mask-new-look/?utm_source=rss&utm_medium=rss&utm_campaign=day-83-new-ways-new-mask-new-look

[meoow--meoow]

Créativité lisboète à la LX Factory #lxfactory #lxmarket #streetart #design #createur #alcantara #lisbonne #lisboa #portugal #holidays #travel #mega (à LXFactory)