{"id":89,"date":"2013-06-25T21:21:47","date_gmt":"2013-06-25T20:21:47","guid":{"rendered":"http:\/\/cuisine.wbruder.eu\/?p=89"},"modified":"2013-06-25T21:21:47","modified_gmt":"2013-06-25T20:21:47","slug":"gateau-au-chocolat","status":"publish","type":"post","link":"https:\/\/cuisine.william-bruder.fr\/?p=89","title":{"rendered":"G\u00e2teau au chocolat"},"content":{"rendered":"<p><span style=\"text-decoration: underline;\">Ingr\u00e9dients<\/span> :<\/p>\n<ul>\n<li>250 g chocolat noir<\/li>\n<li>8 \u0153ufs<\/li>\n<li>180 g sucre<\/li>\n<li>50 g farine \u00e0 g\u00e2teau<\/li>\n<li>25 g beurre<\/li>\n<li>caf\u00e9 pour renforcer le go\u00fbt du chocolat<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Recette<\/span> :<br \/>\nFaire fondre le chocolat et le beurre jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une pommade et ajouter un peu de caf\u00e9.<br \/>\nS\u00e9parer les jaunes des blancs d\u2019\u0153uf. M\u00e9langer les jaunes et le sucre au fouet pour obtenir un ruban presque blanc. Battre les blancs en neige et les m\u00e9langer d\u00e9licatement \u00e0 l&rsquo;appareil jaunes + sucre.<br \/>\nIncorporer le m\u00e9lange chocolat \/ beurre encore ti\u00e8de pour obtenir une p\u00e2te ressemblant \u00e0 une mousse au chocolat. Enfin ajouter la farine qui fait l\u00e9g\u00e8rement retomber l&rsquo;appareil. Beurrer un moule \u00e0 manquer de diam\u00e8tre 25 et y verser la pr\u00e9paration.<br \/>\nCuire \u00e0 four chaud th 6 environ 25 \u00e0 30 minutes.<br \/>\nV\u00e9rifier avec la pointe d&rsquo;un couteau. Le g\u00e2teau doit \u00eatre mou \u00e0 l&rsquo;int\u00e9rieur et la pointe du couteau doit ressortir \u00ab\u00a0sale\u00a0\u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 250 g chocolat noir 8 \u0153ufs 180 g sucre 50 g farine \u00e0 g\u00e2teau 25 g beurre caf\u00e9 pour renforcer le go\u00fbt du chocolat Recette : Faire fondre le chocolat et le beurre jusqu&rsquo;\u00e0 l&rsquo;obtention d&rsquo;une pommade et ajouter un peu de caf\u00e9. S\u00e9parer les jaunes des blancs d\u2019\u0153uf. M\u00e9langer les jaunes et &hellip; <a href=\"https:\/\/cuisine.william-bruder.fr\/?p=89\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">G\u00e2teau au chocolat<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-89","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/89","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=89"}],"version-history":[{"count":0,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=\/wp\/v2\/posts\/89\/revisions"}],"wp:attachment":[{"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=89"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=89"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuisine.william-bruder.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=89"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}