{"id":1480,"date":"2017-02-19T08:35:15","date_gmt":"2017-02-19T07:35:15","guid":{"rendered":"http:\/\/faugeron.net\/?p=1480"},"modified":"2017-02-18T15:47:53","modified_gmt":"2017-02-18T14:47:53","slug":"gateau-mascarpone-et-chocolat","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=1480","title":{"rendered":"G\u00e2teau Mascarpone et chocolat"},"content":{"rendered":"<p>Alors voil\u00e0, vous avez fait le c\u00e9l\u00e8bre <a href=\"http:\/\/faugeron.net\/tiramisu-de-tata\" target=\"_blank\">tiramisu de tata<\/a>, et il vous reste 250 g de mascarpone.<\/p>\n<p>Deux choix s&rsquo;offrent \u00e0 vous : refaire un second tiramisu, ou bien innover et faire un bon g\u00e2teau au chocolat qui en plus d&rsquo;\u00eatre au chocolat est (relativement) l\u00e9ger.<\/p>\n<p>Ingr\u00e9dients<\/p>\n<ul style=\"list-style-type: square;\">\n<li>200 g de chocolat \u00e0 p\u00e2tisser<\/li>\n<li>75 g de sucre glace<\/li>\n<li>40 g de farine<\/li>\n<li>250 g de mascarpone<\/li>\n<li>4 \u0153ufs<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<p>Pr\u00e9chauffer le four \u00e0 200\u00b0.<\/p>\n<p>Faire fondre le chocolat avec 4 cuill\u00e8res \u00e0 soupe d&rsquo;eau.<\/p>\n<p>Quand le chocolat pr\u00e9sente une p\u00e2te lisse, verser dans un saladier. Rajouter le mascarpone et bien m\u00e9langer.<\/p>\n<p>Rajouter les 4 \u0153ufs, le sucre glace et la\u00a0farine, m\u00e9langer\u00a0de nouveau. Verser dans un moule carr\u00e9 bien beurr\u00e9.<\/p>\n<p>Cuire 25 minutes.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Alors voil\u00e0, vous avez fait le c\u00e9l\u00e8bre tiramisu de tata, et il vous reste 250 g de mascarpone. Deux choix s&rsquo;offrent \u00e0 vous : refaire un second tiramisu, ou bien innover et faire un bon g\u00e2teau au chocolat qui en plus d&rsquo;\u00eatre au chocolat est (relativement) l\u00e9ger. Ingr\u00e9dients 200 g de chocolat \u00e0 p\u00e2tisser 75 [&hellip;]<\/p>\n","protected":false},"author":1,"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_post_was_ever_published":false},"categories":[32,14],"tags":[],"class_list":["post-1480","post","type-post","status-publish","format-standard","hentry","category-c38-desserts","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-nS","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1480","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1480"}],"version-history":[{"count":1,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1480\/revisions"}],"predecessor-version":[{"id":1481,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/1480\/revisions\/1481"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1480"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1480"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1480"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}