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

“Focaccia” with figs

Today we taste the foccaccia with figs. This has the consistency and flavor of the bread, it is less sweet and you can prepare it with fresh figs with both the dry ones soaked for half an hour in water and rum. I, also given the season, I used fresh ones!
Great for breakfast, but also with raw ham  in a starter.    

Ingredients

• Bread dough (with 3 OZ sugar)
• 5 fresh figs
• 1 tablespoon of honey and three water
• 1 tablespoon of oil to grease the pan

Oven: 350° F
Time: ½  hour + rising

For this cake you can prepare a bread dough, but not putting the salt, but 3 OZ (80 grams) of sugar and following the usual recipe.
If you have little time you can prepare yourself for the bread dough ready thet found in the supermarket. Roll it out with a rolling pin adding a little of the 3 OZ (80 grams) of sugar and fold it back on itself and roll back until the sugar is all incorporated, continue until all the sugar is over.
Take a pan, roll out the dough and let stand half an hour in the oven with the light turned on.
Peel the figs and cut them in half, sprinkle with a little sugar.
Spent half an hour mashed the figs  inside the dough, then by pressing with a fork.
Preheat the oven to 180 ° C and let it heat.
In a small saucepan over low heat, melt the honey with 3 tablespoons of water and then brush it on the surface of the cake with a brush.
Put the pan in the oven with a cup with water for 30 minutes. If you see that the surface is too dry brush with diluted honey.
Once it has cooled remove from the pan and let cool on a wire rack.

See the recipe in printable PDF