{"id":7813,"date":"2020-10-12T09:42:55","date_gmt":"2020-10-12T09:42:55","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7813"},"modified":"2020-10-12T10:25:12","modified_gmt":"2020-10-12T10:25:12","slug":"foret-noire-a-lhuile-dolive-daix-en-provence-olives-maturees-aop","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/fr\/ricette\/foret-noire-a-lhuile-dolive-daix-en-provence-olives-maturees-aop\/","title":{"rendered":"For\u00eat noire \u00e0 l\u2019huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es AOP"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Pour le g\u00e2teau\u00a0:<\/p>\n

    \n
  • 6 \u0153ufs<\/li>\n
  • 150 g de farine<\/li>\n
  • 150 g de sucre<\/li>\n
  • 40 g de cacao<\/li>\n
  • 50 ml de lait<\/li>\n
  • 20 ml d\u2019huile d\u2019olive d\u2019Aix-en-Provence \u2013 olives matur\u00e9es AOP<\/strong><\/li>\n
  • 1 sachet de levure chimique<\/li>\n
  • 2 sachets de sucre vanill\u00e9<\/li>\n
  • 1 c. \u00e0 caf\u00e9 de cannelle (facultatif)<\/li>\n<\/ul>\n

    Pour la garniture\u00a0:<\/p>\n

      \n
    • 1 bocal de cerises (ou de griottes) au sirop<\/li>\n
    • 50 cl de cr\u00e8me fra\u00eeche liquide<\/li>\n
    • 50 g de sucre glace<\/li>\n
    • \u00bd c. \u00e0 caf\u00e9 de vanille en poudre<\/li>\n
    • 1 sachet de fixe chantilly (facultatif)<\/li>\n
    • Kirsch (facultatif)<\/li>\n
    • 50 g de chocolat noir<\/li>\n<\/ul>\n<\/div>
      <\/div><\/div><\/div><\/div><\/div>

      Pour 8 personnes
      \nPr\u00e9paration\u00a0: 30 minutes
      \nCuisson\u00a0: 35 minutes<\/p>\n

      Pr\u00e9parer le g\u00e2teau\u00a0:<\/p>\n

      Pr\u00e9chauffer votre four \u00e0 180\u00b0C.<\/p>\n

      Verser la cr\u00e8me dans un r\u00e9cipient, mettre le tout au r\u00e9frig\u00e9rateur avec les fouets du batteur.<\/p>\n

      S\u00e9parer les blancs des jaunes d\u2019\u0153uf. Fouetter les jaunes, le sucre et le sucre vanill\u00e9 puis ajouter ensuite le lait et l\u2019huile d\u2019olive.<\/p>\n

      Ajouter le cacao en poudre puis la farine et la levure tamis\u00e9es (et \u00e9ventuellement la cannelle).<\/p>\n

      Battre les blancs en neige bien fermes (rajouter une pointe de sel en milieu de parcours).<\/p>\n

      Incorporer d\u00e9licatement les blancs \u00e0 la pr\u00e9paration.<\/p>\n

      Verser dans un moule huil\u00e9 et enfourner 35 minutes.<\/p>\n

      Pr\u00e9parer la chantilly : fouetter la\u00a0cr\u00e8me\u00a0bien froide. Quand la cr\u00e8me commence \u00e0 \u00e9paissir, ajouter le sucre glace puis la vanille (et \u00e9ventuellement du fixe chantilly).<\/p>\n

      Montage du g\u00e2teau :<\/p>\n

      D\u00e9couper le g\u00e2teau en 2 une fois qu’il a refroidi.<\/p>\n

      Imbiber les deux c\u00f4t\u00e9s du g\u00e2teau du sirop de cerises (accompagn\u00e9 \u00e9ventuellement de quelques gouttes de kirsch\u00a0!)<\/p>\n

      \u00c9taler une couche de chantilly, disperser quelques cerises, poser la deuxi\u00e8me partie du g\u00e2teau, la recouvrir de chantilly et parsemer de cerises.<\/p>\n

      Terminer le g\u00e2teau en r\u00e2pant dessus du chocolat \u00e0 l\u2019aide d\u2019une grosse r\u00e2pe (ou d\u2019un \u00e9conome).<\/p>\n<\/div>

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