Cake like “kinder delice”

For those who love chocolate and cakes especially sweet here is a dessert that will surely not disappoint, even if the problem is that with the filling becomes very high! Try it! 

 
Ingredients:
For the cake:
½ cup sugar
3.53 OZ (100 grams) of butter
3 eggs
3 cups flour
7.05 OZ (200 grams) of dark chocolate
1 tablespoon honey
Butter for greasingFor the filling:
5.29 OZ (150 grams) Nutella
3.53 OZ (100 grams) of whipping creamTo finish:
1.76 OZ (50 grams) Nutella
7.05 OZ (200 grams) of dark chocolate
1.76 OZ (50 grams) of butter
Time: 20 minutes + 45 for cooking
Oven: 356 ° F
Difficulty: medium

Melt the chocolate and butter in a double boiler.
Beat the egg whites until stiff with a pinch of salt.
In a bowl mix the egg yolks with the sugar and add the chocolate and butter warm.
Stir in the flour, egg whites and honey, the mixture should be fairly smooth.
Grease a baking dish 20 cm with zipper.
Roll out the dough and bake at 356° F for 25 minutes, cover with baking paper and continue cooking for another 10 minutes or until a toothpick inserted is dry.
Allow the cake to cool on a wire rack.

Whip the cream, cut cake cool in half, spread the two sides of Nutella and stuff it with cream, reassemble.

In a saucepan, melt the chocolate in a double boiler with the butter, when it becomes creamy spread with a spatula on the cake previously smeared with Nutella.

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Flognarde with peaches

The clafoutis is a popular french dessert, origin in the area of Limousin. The clafoutis is easy and fast, is prepared according to the seasons with different fruits, such as peaches, apricots, raspberries, apples, pears and grapes, with fruit other than cherries is called "flognarde."

Ingredients:

•3 peaches

•2.83 OZ (80 gams) sugar

•3 eggs

•7 OZ (200 grams) of flour type 00

•1 cup of milk

•2.83 OZ (80 gams) and the butter for greasing the pan more than

•1 small glass of sweet wine

Time: 1 hour

Oven: 392 ° F

Wash peaches and if you want to peel them, grease a baking sheet, cut the peaches into wedges and distribute them on the baking sheet without overlapping them. With a hand whisk or electric mix the sugar with the melted butter in a double boiler and the eggs. Add the milk little by little and gently incorporating the flour until the mixture is smooth and fairly liquid. Always flush the sweet wine, stirring to incorporate. Pour the mixture on the grapes and bake in a hot oven for 15 minutes at 392°F then lower to 300 ° F and cook for 30 minutes.

Serve in the pan, too warm with a dusting of icing sugar.

 See the recipe in printable PDF

Sweet tart with “ricotta” cheese

This tart I prepared in two different variants, the first time with the dark chocolate and the second with cranberries, but the possibilities are endless: raisins, cherries, caramel ... it is important pay attention to some fruit that could then be acidic after de cooked.

Sweet tart with “ricotta” cheese and chocolate

Ingredients:
short crust pastry
5.2 OZ (150 grams) ricotta
5.2 OZ (150 grams) cream cheese
2 egg whites (optional)
1 egg
3 tablespoons sugar
1 package of dried cranberries (variant with cranberries )
2.8 OZ (80 grams) in drops of dark chocolate (chocolate variant)

Time: 1 hour
Difficulty: Easy
Oven: 356° F

Prepare the pastry with this recipe. Meanwhile, resting in the refrigerator, prepare the filling cream: mixing the “ricotta” cheese with the cream cheese and sugar. Stir in the egg and egg whites whipped (I used the egg whites put forward by preparing puff pastry).
Please note that no lumps are formed. If you want to prepare the chocolate version combine the cream with chocolate chips or crumbled, for that with cranberries put them in the cream. Into both cases mix well.
Spread the base of pastry leaving aside 4 strips for decoration, butter a tart tin and line it with the dough, pour the cream, creating the typical plot with 4 strips and round the edges. Bake in oven for 40-45 minutes. Serve cold sprinkled with icing sugar.

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Cake with apples in pan

Cake fast .... you have an hour and a few ingredients? Okay!

Ingredients:

• 2 apples
• 1 cup flour
• 1 yogurt
• 1 egg
• 1 lemon
• ½ cup of sugar
• 1 teaspoon of baking powder
• ½ cup of raisins
• a slice of butter
• ½ cinnamon stick
• 2 tablespoons powdered sugar

Time: 30 minutes
Difficulty: Easy
Oven: grill at 356 °F for 5 minutes (optional)

Peel the apples and cut into eight pieces, put them in a dish with a tablespoon of sugar and the juice of a lemon.

Take a nonstick pan with a lid or a clay, saute the slices of apples in a little butter, add sugar and cinnamon.

In a bowl mix the egg with the sugar and yogurt. Stir in the flour a little at a time, stirring well, add the raisins and baking powder. The mixture must not be too thick.

Pour the mixture over the apples to cover them evenly, put the lid on and cook for 15 minutes over low heat. Uncover and continue cooking for 10 minutes.

With a blade detached from the edges of the dough and overthrow the cake on a plate and pass it under the grill of the oven 5 minutes. Sprinkle with icing sugar. Serve warm or cold.

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Chocolate roll cake

Ingredients:

• 5.30 OZ (150 grams) flour
• 5.30 OZ (150 grams) potato starch.
• 3 eggs
• 5.30 OZ (150 grams) sugar
• 1 teaspoon of vanilla extract
• ½ teaspoon of baking powder
• 7 OZ (200 grams) of dark chocolate
• 8.80 OZ (250 grams) gr. whipping cream

Cover:

• 5.2 OZ (150 grams) dark chocolate
• 2.8 OZ (80 gams) white chocolate
• 2.8 OZ (80 gams) of butter

Time: 45 min
Oven: 350 ° F

Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Cover with wax paper a rectangular  baking sheet  (about 11 x 17 inch )
Spread the mix evenly.

Bake at 350 ° F for 15/20 minutes, must just browning.
Remove from oven and roll up on itself, leaving the wax paper, tie with kitchen string on a roll.
Let cool and cliffs  the dark chocolate in a double boiler.
Whip cream and add chocolate and mix ¾
Unroll the roll, gently remove the wax paper, turn the mixture and fill with chocolate.
If you wish you can fill with custard.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of the roll with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cake.
If time is short you can use the icing ready.
Let stand in refrigerator at least one hour.

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“Capitan America” cake

This is one of the cakes I made for my nephew's birthday in December, I wanted one with one of his favorite super heroes!

 
Ingredients:

• A round cake as a base, I have made this without rum
  
• 1.7 OZ (50 grams) of apricot jam
• 31.7 OZ (900 grams) of icing sugar
• 6 sheets of fish glue
• 6 tablespoons honey + 1 tablespoon
• red dye powder
• dye powder blue
• A black marker pen to write on the cake

(Fig.1)

Time: 2 hours

Prepare the cake and let it cool. Filling it with pleasure.
For the sugar paste soften the sheets of gelatin in cold water, then prepare a color at a time.
In mixer put 10.5 OZ (300 grams)  of powdered sugar in a small saucepan and heat 2 tablespoons of honey, add two sheets of gelatin softened, not squeeze. Dissolve gently without boiling. Pour the mixture on the sugar and operate the mixer. The sugar will begin to roll into balls and then to conform in a block. Make sure that both elastic and not sticky, if not add more powdered sugar. Take the mixture and knead on a plane, must be type plasticine. Wrap in plastic wrap to prevent drying.
This is the color white for the other colors to repeat the same process, but in the end, when the compound is in the mixer, add the color powder, a little bit of spoon and run again.
The sugar paste is ready in 3 colors.
Brush the cake with jam and then roll out the dough of white sugar so as to obtain a circle with the larger diameter of the cake. Place it over, do it adheres well and then cut the part that exceeds the base.
Separately, on a board or a cutting a sheet of parchment paper over the dough and blue and with a sharp boxcutter, I used ceramic, obtain the shape of the super hero (Fig.1).
Colored ball of white dough with very little red in order to make the pink face, stick it under the template that you cut out. Cut out the whites of the eyes, the A and the star, stick them to the rest of the shape with a little honey.
Drawn with the pen mouth and black eyes.
Brush the center of the cake with a little 'honey and gently transferred the outline, the

n cut out the pieces of the other decorations and complete the picture, remembering to set the various parts always with a little honey.
Finish with the alternate colored balls at the base of the cake and is now ready!!

See the recipe in printable  PDF

Three small cakes

Three small goodness that can be prepared with some remains of the parties, as Panettone, Pandoro, bases cakes, chocolate ...

Ingredients:

Cups chocolate & cream:
3.5 OZ (100 grams) of dark chocolate
3.5 OZ (100 grams) of whipping cream
1 packet of pannafix
silver  lump of sugar to decorate
Dried figs rum:
10 dried figs
½ cup of rum
3.5 OZ (100 grams) of dark chocolate
Small round sweets:
Panettone or Pandoro cake or base
1.7 OZ (50 grams) “ricotta” cheese or mascarpone (or any soft cheese)
2.8 OZ (80 grams) of coconut powder
2 tablespoons of sparkling wine or sweet wine

Time: 30 minutes + cooling and rest

Cups chocolate & cream:
Melt the chocolate in a double boiler, take little molds for cupcake of greaseproof paper or of small silicone molds, pour the chocolate making it slide on the edges well, so as to completely cover the inside. Pour the excess chocolate. Continue with all the cups you want, and then repeat the operation. Let stand in refrigerator for 15 minutes, while preparing the other sweets. Once solidified chocolate gently remove the parchment paper or coating that the temperature of the hands melts the chocolate so better be quick.
Whip the cream with the pannafix and fill each chocolate cups, and decorate with a lump of sugar.
Dried figs rum:
Allow to soak dried figs in a solution of warm water and rum for at least 2 hours. Melt the chocolate in a double boiler, drain the figs and dry them gently without wringing. Immerse them in the melted chocolate and then leave them solidify placing them carefully on a wire rack.
Small round sweets:
You can crumbs the cake that you want to use, mix two tablespoons of sparkling wine and cheese. Shape into balls and roll them in the grated coconut. If you prefer, you can replace the coconut with powdered sugar, colored sugar or chopped hazelnuts.

See the recipe in printable  PDF

Soft chocolate's squares

An original gift, I have packed  them in "vintage"  tin boxes for my aunts. Can be stored for several days.

Ingredients:Mixture:

5.2 OZ (150 grams) flour
5.2 OZ (150 grams) potato starch
3.5 OZ (100 grams) dark chocolate
2 eggs
5.2 OZ (150 grams) sugar
  ½ teaspoon of baking powder

Filling:
3.5 OZ (100 grams) apricot jam
3.5 OZ (100 grams) Nutella
Decorations and cover:
some lump of silver sugar
3 dried apricots or candied orange peel
1.7 OZ (50 grams) of grated coconut
5.2 OZ (150 grams) dark chocolate
2.8 OZ (80 gams) white chocolate
2.8 OZ (80 gams) of butter

Time: 45 min
Oven: 356° F

Beat by hand or with the robot the eggs with the sugar until frothy.
Add the flour and the potato starch slowly, the dough should remain fairly fluid, incorporate 3.5 OZ (100 grams)  of dark chocolate and the yeast, in the case where the mixture is too hard to add one or two tablespoons of milk.
Coat a baking sheet with parchment paper rectangular 11 x 17 inch.
Spread the mixture evenly.
Bake at 356° F  for 15/20 minutes, until golden.
Remove from oven and let cool.

Cut into squares and then divide each square in half and filling some of them with Nutella and some with jam. Brush them all with  little hot  jam.
Prepare the frosting dark chocolate melting it in a double saucepan with butter, cover half of this squares with the icing.
Put the icing advanced heat in a double boiler and add the white chocolate, so you get streaks, once well mixed pour on the remaining cakes.
If time is short you can use the icing ready.
Decorate immediately with dried apricots cut into strips, zest and sugar.
Sift some with coconut. Allow the icing at room temperature or in the refrigerator and then serve or wrapped the squares as you wish.

See the recipe in printable  PDF

Sachertorte

Yesterday I spend a good  Sunday with a group of friends and movie fans.
So I decided to make this sachertorte of course in reference to Nanni Moretti's "Bianca"  and accompanying it with a Mont Blanc about which I will post the recipe soon!

Ingredients:

• 5.29 OZ (150 grams) dark chocolate
• 5.29 OZ (150 grams)  of butter
• 5.29 OZ (150 grams)  sugar
• 4 eggs
• 5.29 OZ (150 grams) of flour (flour ½ and  ½ starch)
• ½ teaspoon of baking powder
• 1 pinch of salt
• 7.05 OZ (200 grams) of apricot jam
• 2 tablespoons rum

To finish:

• 8.82 OZ (250 grams) dark chocolate
• 5.29 OZ (150 grams) of butter

Time: 2 hours
Oven: 320 ° F

Fig.1

Fig.2

Melt chocolate in double saucepan.
In a large bowl, work the butter softened at room temperature 

with half the sugar, add the egg yolks (set aside the egg whites) and frothy.
Add melted chocolate and mix gently, pour the flour and baking powder (fig. 1).

Whip the egg whites with a pinch of salt and the remaining sugar(fig. 2). Add them into the mixture from the bottom upwards.
Pour into a round buttered cake pan (8 inches Ø) with zipper(fig. 3), standardize the level and bake for 45/50 minutes at 320° F. 

Fig.3

Fig.4

For the last 20 minutes of cooking cover with a sheet of greaseproof paper to prevent drying out.

Remove from the oven and allow to cool(fig. 4), unmold and cut in half.

Fill with jam heated in a double saucepan, leaving aside 3 tbsp.

Fig.5

Prior to his leaving the jam to solidify(fig. 5) then recompose the cake, brush with 3 tablespoons of jam heated with 2 tablespoons of rum.

For the finishing melt the chocolate and butter in double saucepan, stirring with a whisk. Allow to cool and then spread on the cake. Serve after finishing is both well solidified.So that the filling of jam is well absorbed is advisable to prepare the base and fill with a few hours in advance, or even the night before.

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Truffled cake

Ingredients:
For the cake:

• ½ cup sugar
• 2 egg yolks
• 1 natural yoghurt
• ½ cup vegetable oil
• 2 cups flour
• 1 cup of cornstarch
• 10 OZ (200 grams) of dark chocolate
• Butter for greasing

For the filling:

• 5.29 OZ (150 grams) whipping cream
• 3.53 OZ (100 grams) dark chocolate

To finish:

• 5.29 OZ (150 grams) dark chocolate
• 1.76 OZ (50 grams) of butter

Oven at 350° F
Time: 1 hour and 1/2

Melt the chocolate in a double boiler.
In a bowl, pour the yogurt and mix the yolks and sugar. Stir vigorously until it forms a froth.
Add oil, flour and the  chocolate. The dough should be smooth enough.
Butter a baking pan 20 cm with zipper.
Spread the dough.
Bake at 350° F  for 20 minutes, cover with baking paper and continue cooking for another 10 minutes or until a toothpick inserted is dry.

Now we begin to prepare for the finish melting the chocolate in a double boiler with the butter, once the mixture is smooth pour it on a sheet of parchment paper placed on a large plate. Place in freezer for 15 minutes or until it solidifies.

Meanwhile, prepare the filling, melt the chocolate in a double boiler, let cool and then add the whipped cream.

Cut the cake in half and fill with the cream, leaving aside a little, and reassemble it.
Once reassembled the cake spread over the entire surface the cream that you have left aside.
Remove from the freezer the solidified chocolate with a sharp knife or a vegetable peeler  mandolin formed curls passing on the layer of chocolate.
Position the curls on the cake, thanks to the cream will remain attached and sprinkle with icing sugar if you like.

If not consumed immediately store it in the fridge!

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Little coffee cakes

Ingredients:

• 1 pot of yogurt with coffee
• 1 pot of brown sugar
• 2 pot  of flour for cakes
• 1 pot  of potato starch
• ½ pot  of vegetable oil
• 2 tablespoons instant coffee
• 2 eggs
• 1 tablespoon of baking powder
• 1 teaspoon of vanilla
• 3.53 OZ (100 grams) dark chocolate or milk one
• granulated sugar to decorate if you desired

Time: 45 minutes
Oven: 302 ° F

Pour the yogurt in a large bowl and then use the empty pot as a measure.
Add brown sugar, eggs and mix with a whisk until frothy.
Stir in the instant coffee to the mixture and continue to mix slowly pouring the flour and then the starch.
Mixing pour the oil flush, vanilla and finally the yeast.
The mixture must be homogeneous.
Pour the mixture into molds with a few different forms, I used those donuts and those round.
Bake for about 30 minutes, check the cooking with a toothpick.
Unmold the cakes and let cool on a wire rack.
Melt the chocolate in a  double saucepan with a fork, pierce the sweet from the bottom and dip them in melted chocolate, then place them on a plate gently on some add granulated sugar to taste.
Allow to solidify the chocolate and ….bon appétit!

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Hearts with jam

Ingredienti

• 7.05 OZ (200 grams) of corn flour
• 7.05 OZ (200 grams) potato starch
• 3.53 OZ (100 grams) sugar
• 3.53 OZ (100 grams) of butter
• 2 eggs
• 1 small glass of rum
• 1 teaspoon of vanilla extract
• 13.53 OZ (100 grams)  apricot jam

Time: 45 minutes
Oven: 356° F

Fig.1

 Mix the butter after it softened at room temperature with the sugar and the eggs until frothy.
Add the corn flour, rum and then the starch a bit at a time.
Mix with the vanilla.
Take the molds, grease with a little butter and fill half of them with the mixture, add a tablespoon of jam and then cover with more dough.
Bake at 356° F for 30 minutes.
Turn out immediately and cool.
Sprinkle with powdered sugar.

See the recipe in printable PDF

Cake "Gianlu" birthday!

Great for parties, "standing" or children because the cake is already portioned and easy to serve and eat ...!

Ingredients:

• 5.30 OZ (150 grams) flour
• 5.30 OZ (150 grams) potato starch.
• 3 eggs
• 5.30 OZ (150 grams) sugar
•  ½ teaspoon of baking powder
• 7 OZ (200 grams) of dark chocolate
• 8.80 OZ (250 grams)  whipping cream or  Dolceneve Paneangeli
• 2 tablespoons colored sugar to decorate
• 1 stick of marzipan
• 2 tablespoons icing sugar

Time: 45 min
Oven: 350 ° F

Before preparing the cake think the word you want to dial, count the letters, and accordingly if each letter will be in a square of 2 inch see if there is enough basis or if you need to do more.
I from this base of about about 11 x 17 inch I got 15 squares.

Whip eggs with sugar with the mixer until creamy frothy.
Add the starch and flour slowly, the dough should be smooth enough, if it was too hard to add one or two tablespoons of milk.
Add the vanilla and baking powder.
Cover with wax paper a rectangular  baking sheet  (about 11 x 17 inch )
Spread the mix evenly.
Bake at 350 ° F for 15/20 minutes, must just browning.

Remove from oven and let cool.

Melt the chocolate in a double boiler, meanwhile cut the letters to make the words you want: roll out the marzipan with a rolling pin, helping with icing sugar to prevent sticking. After having obtained a sheet of about 0,40 inch thick and cut out the letters with stencils or with a boxcutter. I did it with the boxcutter and I assure you that it is not difficult. The trick is to cut the first of the squares of about 1,20 inch or the size in which you want the letters and then by squares affect the letters, so they will all be the same size.

Now trimmed the cake so to obtain a rectangle and cut into squares of about 2 inch, place them on a wire rack and cover with dark chocolate.

Whip the cream Dolceneve or whipping cream and a pocket formed many small tufts on a platter.
Decorate with colored sugar.
Place the letters on the squares of cake, the chocolate must not yet have solidified completely, so that the letters remain attached.
Carefully compose the writing on the dish covered with cream and let stand in refrigerator for at least half an hour!

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Clafoutis of grapes

The clafoutis, or clafouti, is a sweet baked compound in the original recipe by black cherries dipped into a paste similar to that of crepes. The name comes clafotis Occitan, from the verb "clafir" which means to fill, implied "cherry". The cake is also excellent when prepared with grapes or other fruit.

Ingredients:

• 20 grapes black or white
• 2.83 OZ (80 gams) sugar
• 3 eggs
• 7 OZ (200 grams) of flour type 00
• 1 cup of milk
• 2.83 OZ (80 gams) and the butter for greasing the pan more than
• 1 small glass of sweet wine

Time: 1 hour

Oven: 392 ° F

Fig. 1

Grease a baking sheet and place on the bottom of the grapes, washed and dried, without overlapping (fig. 1)

With a hand whisk or electric mix the sugar with the melted butter in a double boiler and the eggs.

Fig. 2

Add the milk little by little and gently incorporating the flour until the mixture is smooth and fairly liquid. Always flush the sweet wine, stirring to incorporate.

Pour the mixture on the grapes (fig.2) and bake in a hot oven for 15 minutes at 392°F then lower to 300 ° F and cook for 30 minutes.

Serve in the pan, too warm with a dusting of icing sugar.

  See the recipe in printable PDF

Banana cake with ginger and cinnamon

Ingredients:

• 2 bananas
• 1 pot of yogurt natural white
• ½ pot of vegetable oil
• ½ pot of  brown sugar
• 3 pot of flour 00
• 1 teaspoon of ginger powder
• 1 teaspoon cinnamon powder
• ½ teaspoon of baking powder
• 2 tablespoons apricot jam
• 2 tablespoons of rum
• 2 eggs
• 2 tablespoons icing sugar

Time: 1 hour
Oven: 350° F

To measure the ingredients you can use the empty pot of yoghurt.
Mix the yogurt with the oil, sugar and two egg yolks, taking care to keep the egg whites.
Stir in the flour gradually, stirring constantly.
Mash the bananas with the exception of five slices and add to the mixture.
Beat the egg whites until stiff and fold gently.
Add the ginger and cinnamon.
Mix and pour into a round cake pan of 7.88 inch (20 cm)
Level, place the previously cut banana wheels and brush with the jam dissolved in two tablespoons of rum hot.
Bake for 45 minutes or until a toothpick inserted comes out clean.
Freshly baked unmold and sprinkle with powdered sugar.

 

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Chocolate salami

I do not like raw eggs so I found a trick to make the chocolate salami!

Ingredients:

• 1 egg
• 120 gr. icing sugar
• 150 gr. of biscuits
• 100 grams of dark chocolate
• 100 gr. of butter2 tablespoons brandy (optional)

Time: 20 minutes + resting

In double saucepan melt the chocolate with the butter. Add the egg and mix with a whisk to mix well. Cook for 5 minutes.
Add the brandy.
Remove from heat and, stirring constantly with a whisk, gradually add the icing sugar.
Crumble the biscuits into a bowl and add the chocolate cream.
If the dough becomes too soft add more crumbled cookies.
Form a sausage and wrap in plastic wrap. Let stand in refrigerator for at least 3 hours, I left him all night.
Cut into slices and serve! Good cake!

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