{"id":17,"date":"2016-11-14T17:22:38","date_gmt":"2016-11-14T17:22:38","guid":{"rendered":"https:\/\/magnolias.dk\/?p=17"},"modified":"2025-02-26T21:30:32","modified_gmt":"2025-02-26T21:30:32","slug":"chokoladevulkaner","status":"publish","type":"post","link":"https:\/\/magnolias.dk\/?p=17","title":{"rendered":"Chokoladevulkaner"},"content":{"rendered":"<p>Det du skal bruge er:<br \/>\n200 g sm\u00f8r + lidt til ramekinerne<br \/>\n235 g god m\u00f8rk chokolade<br \/>\n4 \u00e6g<br \/>\n4 \u00e6ggeblommer<br \/>\n125 g sukker<br \/>\n80 g mel<br \/>\n(eventuelt 1 spiseske lakridspulver for at fremh\u00e6ve smagen af chokolade)<\/p>\n<p style=\"text-align: center;\"><strong>FREMGANGSM\u00c5DE<\/strong><\/p>\n<ul>\n<li>Forvarm oven til 160\u00b0. Sm\u00f8r ramekinerne.<\/li>\n<li>Smelt sm\u00f8ret og chokolade samme over vandbad, r\u00f8r til blandingen er ensartet, j\u00e6vn og glat \u2013 tag den af varmen og lad afk\u00f8le.<\/li>\n<li>Kom \u00e6g, \u00e6ggeblommer og sukker i en stor skol og pisk til massen er tyk og hvid.<\/li>\n<li>Tils\u00e6t den afk\u00f8lede chokolade, sammen med mel og eventuelt lakridspulver, hvis man \u00f8nsker dette \u2013 pisk til dejen er ensartet<\/li>\n<li>Fordel dejen i ramekinerne og bag kagerne i cirka 12 minutter, eller indtil siderene virker stive og toppen er \u201cgele\u201d-agtigt (pas p\u00e5 ikke at bage dem for meget &#8211; midten stadig skal v\u00e6re flydende!)<\/li>\n<li>Tag kagerne ud af ovnen og lad dem hvile i 1-2 minutter.<\/li>\n<\/ul>\n<p>Vend derefter kagerne ud p\u00e5 en tallerken og serv\u00e9r eventuelt\u00a0med vaniljeis.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Det du skal bruge er: 200 g sm\u00f8r + lidt til ramekinerne 235 g god m\u00f8rk chokolade 4 \u00e6g 4 \u00e6ggeblommer 125 g sukker 80 g mel (eventuelt 1 spiseske lakridspulver for at fremh\u00e6ve smagen af chokolade) FREMGANGSM\u00c5DE Forvarm oven til 160\u00b0. Sm\u00f8r ramekinerne. Smelt sm\u00f8ret og chokolade samme over vandbad, r\u00f8r til blandingen er [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[16,20,28,51,70],"class_list":["post-17","post","type-post","status-publish","format-standard","hentry","category-dessert","tag-chokolade","tag-chokoladevulkaner","tag-flydende","tag-lakrids","tag-vaniljeis"],"_links":{"self":[{"href":"https:\/\/magnolias.dk\/index.php?rest_route=\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magnolias.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magnolias.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magnolias.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/magnolias.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":1,"href":"https:\/\/magnolias.dk\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions"}],"predecessor-version":[{"id":1486,"href":"https:\/\/magnolias.dk\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions\/1486"}],"wp:attachment":[{"href":"https:\/\/magnolias.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magnolias.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magnolias.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}