{"id":4446,"date":"2022-02-05T22:57:00","date_gmt":"2022-02-05T21:57:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4446"},"modified":"2020-10-12T18:43:53","modified_gmt":"2020-10-12T17:43:53","slug":"gateau-marcel","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2022\/02\/05\/gateau-marcel\/","title":{"rendered":"Gateau marcel"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/50127129786\/in\/dateposted-public\/\" title=\"Gateau marcel\"><img loading=\"lazy\" decoding=\"async\" hspace=\"5\" vspace=\"5\" border=\"0\" align=\"right\" src=\"https:\/\/live.staticflickr.com\/65535\/50127129786_4f6fcdd3c8_m.jpg\" width=\"240\" height=\"180\" alt=\"Gateau marcel\"\/><\/a><script async=\"\" src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script>\n\n\n\n<p>Chokolade kage er en l\u00e6kker dessert. Gateau marcel er en chokoladekage, der er halv bagt og halv cr\u00e8me. Det smager fantastisk og kan med fordel kombineres med lidt colis og en god is.<\/p>\n\n\n\n<p>Og t\u00e6nke sig, s\u00e5 er det en kage helt uden mel.<\/p>\n\n\n\n<p>\/Dann<\/p>\n\n\n\n<p><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 gram sm\u00f8r<\/li><li>200 gram sukker<\/li><li>200 gram m\u00f8rk chokolade<\/li><li>6 past \u00e6ggeblommer (=1 dl)<\/li><li>6 past \u00e6ggehvider (= 2 dl)<\/li><\/ul>\n\n\n\n<p><strong>Udstyr<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>8 weck glas a 180-200 ml<\/li><\/ul>\n\n\n\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Kn\u00e6k chokoladen<\/li><li>Sk\u00e6r sm\u00f8ret i nogle stykker<\/li><li>Smelt chokoladen og sm\u00f8rret sammen over et vandbad<\/li><li>Del sukkeret i to lige store dele<\/li><li>Pisk \u00e6ggehviderne stive og drys undervejs den anden del af sukkeret ned, s\u00e5 det bliver marengs agtigt<\/li><li>Pisk \u00e6ggeblommerne og den ene dele af sukkeret til en \u00e6ggensaps i en sk\u00e5l<\/li><li>Pisk nu det smeletede sm\u00f8r og chokolade ind i \u00e6ggesnapsen<\/li><li>Fold de to blandinger sammen til en<\/li><li>Fordel nu halvdelen af dejen i bunden af glassene (eller brug en bradepande med bagepair)<\/li><li>Bag glassene i en forvarmet ovn p\u00e5 175 grader i 30 minutter (de vokser og falder sammen undervejs)<\/li><li>Tag glassene ud af ovnen og lad dem k\u00f8le ned<\/li><li>N\u00e5r de er k\u00f8let ned fordeles den resternde dej i glassene<\/li><li>Stil glassene p\u00e5 k\u00f8l i en times tid (eller mere)<\/li><li>Kagen er nu klar til servering<\/li><li>Velbekomme!<\/li><\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chokolade kage er en l\u00e6kker dessert. Gateau marcel er en chokoladekage, der er halv bagt og halv cr\u00e8me. Det smager fantastisk og kan med fordel kombineres med lidt colis og en god is. Og t\u00e6nke sig, s\u00e5 er det en kage helt uden mel. \/Dann Ingredienser 200 gram sm\u00f8r 200 gram sukker 200 gram m\u00f8rk &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2022\/02\/05\/gateau-marcel\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Gateau marcel<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4446","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-19I","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4446","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4446"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4446\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}