Below a recipe by my friend Vivian, prepared at her bRother’s house in Punta Negra for Bernardo’s birthday. The cake had no official name –it was partly improvised– so I suggested the name Torta Ceibo, after taking pictures of the cake with the lovely and unique flowers of the Ceibo tree growing in the garden (erythrina crista-galli is the national flower of Uruguay). For the english version, scroll below.
ingredientes
para la base:
200gr de harina
1 cucharadita de polvo de hornear
1 huevo
100gr de mantequilla derretida
100gr de azúcar
para el relleno – ganache:
200gr de chocolate amargo en barra
200gr de la crema
optional
2 puñados de nueces pecan caramelizadas con 2 cucharadas de azúcar
método
la masa:
Poner la harina en corona, espolvorear sobre ella el polvo de hornear
Colocar el huevo en el centro y mezclar con el azúcar, luego echar la manteca derretida de a poco hacer caer la harina y terminar de unir la masa con las manos
Estirar en un molde – no necesita enmantecar
Hornear hasta que tome un poco de color – aprox 15 min
la ganache:
Partir el chocolate en pedazos y poner en un bowl, calentar la crema y cuando empieza a hervir agregarla al chocolate
hasta que se funda
Al final agregar un poquito de manteca para dar brillo
Colocar sobre la masa y llevar a la heladera.
Se puede agregar al ganache, antes de volcarlo a la masa, nueces o almendras caramelizadas para darle crocante
ingredients
for the base:
200g flour
1 teaspoon baking powder
1 egg
100g butter, melted
100g sugar
for the filling – ganache:
200g dark chocolate
200g cream
optional:
2 handfuls of pecans caramelised with 2 tablespoons of sugar
method
the dough:
Add the flour and the baking powder in a mixing bowl and combine with a fork
Create a well in the centre, crack the egg, add the sugar, pour slowly the melted butter and start incorporating a little flour at a time, until all is combined, then work with your hands to form the dough
Spread out the dough in a cake tin (23cm approx) with your fingers – no need butter the tin
Bake until it is slightly coloured – approx 15 min
the ganache:
While heating the cream in a saucepan over low heat, break the chocolate in a bowl
As soon as the cream is at boiling point, remove from the heat and pour it over the chocolate, mixing until it’s all combined
At the end, add a little butter to give it a shine
Pour onto the base the and refrigerate
To give crunchiness to the ganache add caramelised pecans, walnuts, almonds or other nuts of your preference
