{"id":483,"date":"2019-04-28T21:00:12","date_gmt":"2019-04-28T19:00:12","guid":{"rendered":"http:\/\/xn--jrme-bpa1e.net\/blog\/?p=483"},"modified":"2019-05-01T14:39:02","modified_gmt":"2019-05-01T12:39:02","slug":"cake-chocolat-amande-noisette","status":"publish","type":"post","link":"https:\/\/xn--jrme-bpa1e.net\/blog\/post\/483\/cake-chocolat-amande-noisette\/","title":{"rendered":"Cake chocolat amande\/noisette"},"content":{"rendered":"<p>https:\/\/twitter.com\/esmepim\/status\/1121834192076247040<\/p>\n<ul>\n<li>3 \u0153ufs<\/li>\n<li>150g de sucre<\/li>\n<li>60g d&rsquo;amande\/noisette en poudre<\/li>\n<li>80g de farine<\/li>\n<li>9g de levure chimique<\/li>\n<li>15g de cacao en poudre<\/li>\n<li>200g de creme liquide<\/li>\n<li>50g huile\/beurre<\/li>\n<li>40g de chocolat<\/li>\n<\/ul>\n<p>c&rsquo;est 3 \u0153ufs \u00e0 fouetter avec 150g de sucre (ici m\u00e9lange cassonade sirop d&rsquo;\u00e9rable) puis ajouter 60g d&rsquo;amande en poudre ou noisettes en poudre ou cajou en poudre + 80g farine tout usage +9g de levure chimique + 15g cacao en poudre + 200g de creme liquide + 50g d&rsquo;huile neutre + du rhum brun \u00e9pic\u00e9 (une cuill\u00e8re \u00e0 soupe version Ma\u00eft\u00e9) et 40g de chocolat noir 75% fondu.<br \/>\nCuisson four pr\u00e9chauff\u00e9 jusqu&rsquo;\u00e0 ce que ce soit cuit (30min minimum) , \u00e0 340F\/170C<\/p>\n<p>\u00ab\u00a0Si tu veux mettre du beurre \u00e0 la place de l&rsquo;huile tu peux. M\u00eame proportion, beurre fondu mais refroidi. L&rsquo;huile fait que le cake reste plus humide\/tendre plus lgt\u00a0\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>https:\/\/twitter.com\/esmepim\/status\/1121834192076247040 3 \u0153ufs 150g de sucre 60g d&rsquo;amande\/noisette en poudre 80g de farine 9g de levure chimique 15g de cacao en poudre 200g de creme liquide 50g huile\/beurre 40g de chocolat c&rsquo;est 3 \u0153ufs \u00e0 fouetter avec 150g de sucre &hellip; <a href=\"https:\/\/xn--jrme-bpa1e.net\/blog\/post\/483\/cake-chocolat-amande-noisette\/\">Continuer la lecture <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-483","post","type-post","status-publish","format-standard","hentry","category-cuisine"],"_links":{"self":[{"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/posts\/483","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/comments?post=483"}],"version-history":[{"count":5,"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/posts\/483\/revisions"}],"predecessor-version":[{"id":488,"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/posts\/483\/revisions\/488"}],"wp:attachment":[{"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/media?parent=483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/categories?post=483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xn--jrme-bpa1e.net\/blog\/wp-json\/wp\/v2\/tags?post=483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}