{"id":373,"date":"2006-05-01T22:45:40","date_gmt":"2006-05-01T22:45:40","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=373"},"modified":"2013-01-19T16:13:31","modified_gmt":"2013-01-19T15:13:31","slug":"gateau-margot","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/gateau-margot\/","title":{"rendered":"G\u00e2teau Margot"},"content":{"rendered":"<p>Une recette d&rsquo;Anne-Marie&#8230;<\/p>\n<p><!--more--><\/p>\n<ul>\n<li>5 \u0153ufs<\/li>\n<li>leur poids en farine, sucre et beurre<\/li>\n<li>un sachet de levure chimique<\/li>\n<li>200 g d&rsquo;abricots secs<\/li>\n<li>100 g de chocolat noir<\/li>\n<li>20 g d&rsquo;amande<\/li>\n<\/ul>\n<p>Sirop\u00a0:<\/p>\n<ul>\n<li>150 g de sucre<\/li>\n<li>1\/2 litre d&rsquo;eau<\/li>\n<li>1 petit verre de Grand Marnier<\/li>\n<\/ul>\n<p>Moule \u00e0 savarin beurr\u00e9 et farine<\/p>\n<p>Faire fondre \u00e0 feu doux le sucre dans l&rsquo;eau, porter \u00e0 \u00e9bullition, ajouter les abricots, laisser cuire doucement 15 mn.<\/p>\n<p>Retirer du feu, ajouter le Grand Marnier. Laisser refroidir. (on peut faire cette pr\u00e9paration la veille, les abricots seront meilleurs).<\/p>\n<p>Dans un saladier, battre au fouet les \u0153ufs et le sucre, on doit obtenir un m\u00e9lange cr\u00e9meux. Ajouter la farine, la levure, et le beurre fondu.<\/p>\n<p>Egoutter les abricots tout en conservant le sirop. R\u00e9server 5 ou 6 abricots pour la d\u00e9coration. Incorporer les autres \u00e0 la p\u00e2te. Garnir le moule rempli au 3\/4 et enfourner \u00e0 four moyen (th.5 ou 6) pendant 40 mn.<\/p>\n<p>Dans une casserole, faire fondre le chocolat au bain marie. Lorsque la cuisson du g\u00e2teau est termin\u00e9e, le d\u00e9mouler et l&rsquo;arroser du sirop bouillant. Puis recouvrir de chocolat. D\u00e9corer avec les abricots r\u00e9serv\u00e9s et les amandes.<\/p>\n<p>Servir froid avec une cr\u00e8me anglaise.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une recette d&rsquo;Anne-Marie&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[113,50,41,44,298,252,228],"class_list":["post-373","post","type-post","status-publish","format-standard","hentry","category-chocolat","tag-abricot","tag-beurre","tag-chocolat-2","tag-gateau","tag-margot","tag-sirop","tag-sucre"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=373"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/373\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}