Tag Archives: chocolate

Seven Heavens

Recipe#46: cake “sette veli”


“Ogni dolce ha la sua storia” (cit.)


Pastry cream:

500 ml milk

4 yolks

100 g granulated white sugar

40 g potato starch

1 vanilla bean


Hazelnut paste:

150 g hazelnuts

150 g confectioner’s sugar


Pralin almonds:

60 g almonds

30 g granulated white sugar

2 tbsp water


Chocolate sponge cake:

220 g flour

40 g cocoa powder

200 g granulated white sugar

6 eggs

2 tsp baking powder

a pinch of salt


Chocolate crust:

130 g dark chocolate

60 g pralin almonds

20 g butter


Chocolate Bavarian cream:

130 g pastry cream

130 g dark chocolate

250 ml cream

4 g isinglass


Hazelnut Bavarian cream:

140 g pastry cream

80 g hazelnut paste

250 ml cream

4 g isinglass


Chocolate glaze:

175 ml water

150 ml cream

225 g granulated white sugar

75 g cocoa powder

8g isinglass



Pastry cream:

Whisk together the yolks and the sugar. Add the potato starch. Meanwhile, heat the milk in a pot with the vanilla bean. When the milk is boiling, remove the vanilla bean and pour the yolks and sugar mixture in the pot. Whisk the mixture until creamy. Remove the pastry cream from the heat and let it cool in a bowl covered with cling film.

Hazelnut paste:

Grind the hazelnuts. Add the confectioner’s sugar and grind the mixture until oily. Leave the paste in a glass container.

Pralin almonds:

Toast the almonds in a pan for few minutes. Add the sugar and the water and continue to heat until the sugar sticks to the almonds. Let the almonds cool.

Chocolate sponge cake:

In a bowl, whisk the eggs with the sugar. In another bowl, mix the flour, the cocoa and the baking powder. Fold the dry ingredients in the mixture and mix until smooth.

Cover two baking trays with baking paper. Pour half of the mixture on each tray and bake for 10 minutes at 180 °C (350 F)

Let the cakes rest. Then, carve out a 24 cm circle from each sponge cake.

Chocolate crust:

Melt the chocolate in a bain-marie. Add the butter and mix. Blend the almonds and add them to the chocolate. Pour the mixture in a 24 cm baking pan (with openable circle) covered with baking paper. Put in the fridge for half an hour.

Chocolate Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Melt the chocolate in a bain-marie. Whip the remaining cream up. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Fold the chocolate into the pastry cream mixture. Add the whipped cream and mix softly.

Hazelnut Bavarian cream:

Put the isinglass in a bowl of cold water for 15 minutes. Pour the pastry cream in a bowl. Melt the isinglass in two tbsps of warm cream and add it to the cream. Whip the remaining cream up. Fold the hazelnut paste into the pastry cream mixture. Add the whipped cream and mix softly.

Chocolate glaze:

Put the isinglass in a bowl of cold water for 15 minutes. In a pan mix the sugar and the cocoa. Heat the mixture up. Slowly add cream and water. Mix until boiling. Add the isinglass and let the glaze cool.


Take the chocolate crust from the fridge. Pour half of the chocolate Bavarian cream on the crust. Cover with one circle of chocolate sponge cake. Wet the cake with sugary water. Pour the hazelnut Bavarian cream and put the “half cake” in the fridge for half an hour.

Take the cake from the fridge. Cover with the second sponge cake. Wet the cake with sugary water. Pour the other half of the chocolate Bavarian cream on the cake and put the cake in fridge for two hours.

Take the cake from the fridge. Remove the openable circle. Pour homogeneously the glaze on the cake. Leave the cake in the fridge for few hours. Finally, enjoy it!



Unwrap me

Recipe#41chocolate & almond pie


“I wish I was full of chocolate cake instead of feelings” (Jim Bugg)



500 gr (4 cups) flour

250 gr (1 cup) butter

300 gr (1 ½ cups) sugar

1 tsp vanilla

1 ½ tbsp baking powder

5 egg yolks


300 gr (2 cups) almonds – not pealed

250/300 gr amaretti – powdered

250 gr (2 cups) sugared cocoa powder

1 tsp vanilla

5 egg whites (beaten)

Milk or rum, as needed 


Preheat the oven to 180° C (350 F).

On your work surface area, combine flour, sugar, butter (softened), vanilla, baking powder and egg yolks. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for half an hour.

Grind the almonds and the amaretti; combine with the sugar, the cocoa powder and the vanilla. In the end, add the beaten egg whites. As needed, use some milk or rum to combine all the ingredients and make the filling smooth.

Spread the dough in the pan with sides, leaving some dough to cover the top.

Fill the pie with filling and then cover with the remaining spread out dough.

Bake for around 45′ or until the top turns slightly brown.



Upside down

Recipe#38oat, dark chocolate, and cocoa nibs cake


“Nine out of ten people like chocolate. The tenth person always lies.”


70 gr (5 tbsps) unsalted butter

200 gr dark chocolate

70 gr (1/3 cup) stevia

50 gr (1/3 cup) oat flour

2 eggs

1 tsp vanilla extract

3 tbsps cocoa nibs

3 tbsps oats


Preheat the oven to 180° (350 F) and butter a round 22 cm (9 inches) round baking pan. Sprinkle the oats on the pan.

Melt the dark chocolate and the butter in a bowl placed over a pan of simmering water. Remove from heat and stir in the stevia and the vanilla extract. Beat the eggs in a separate bowl and add to the mixture. Fold in the oat flour and the cocoa nibs.

Pour the batter in the cake pan and bake for 30-35 minutes. Allow to cool completely. Then, remove the cake from the pan and serve upside down.




Recipe#37: double chocolate and mixed berries sponge cake 


“Start with the corners and look for the blue bits.” (Man up)


Sponge cake:

300 gr (1 ½ cups) granulated white sugar

6 eggs

300 gr (2 ½ cups) flour

16 gr (2 tbsp) baking powder

mixed berries juice

White chocolate cream:

200 gr white chocolate

300 gr cream cheese

170 gr Greek yogurt

Dark chocolate cream:

200 gr dark chocolate

1 tbsp butter


250 gr mixed berries (fresh or frozen)

2 tbsp granulated white sugar


Sponge cake: Preheat the oven to 180°C  (350°F) and butter a 22 cm (9 inch) baking pan. In a bowl whisk together the eggs and the sugar. Add the flour and the baking powder. Mix until smooth. Pour the batter in the pan and bake for around 30 minutes.

White chocolate cream: In another bowl, whisk together the cream cheese and the greek yogurt. Melt the white chocolate and add it to the mixture. Mix until creamy.

Dark chocolate cream: Melt the dark chocolate together with the butter and let it rest for 5-10 minutes.

Topping: In a pan, heat the mixed berries with the sugar as to have a sirup.

Cut the sponge cake in three layers. Place the first layer of cake on your serving plate, wet with some mixed berries juice, cover with a layer of white chocolate cream, pour a layer of dark chocolate cream. Then, top with the second layer of cake and repeat the same procedure. Top with the third layer of cake and cover the top with the mixed berries sirup. Refrigerate for 1-2 hours before serving.


A & J


Recipe#33: nutella roll


“I won’t be impressed with technology until I can download chocolate”



3 eggs

150 gr (¾ cup) granulated white sugar

150 gr (1 cup) all-purpose flour

7 gr (1 tbsp) baking powder


250 gr nutella

250 gr mascarpone


30 gr (¼ cup) chopped hazelnuts


Roll: Preheat the oven to  180° (350 F). Cover a cookie sheet with oiled baking paper. Beat the eggs with the sugar. Add the flour and the baking powder. Mix until smooth. Spread the mixture on the baking paper. Bake at 180° (350 F) for about 12 minutes. Remove the sponge cake from the oven and roll it when still warm. Let the roll cool.

Cream: Mix together nutella and mascarpone until smooth.

Spread the cream inside the roll. Cut it in halves and put them on a tray making a log-shape. Spread the cream outside the roll and decorate with the hazelnuts.





Recipe#32 : orange & dark chocolate butter cookies 


 “Count the memories, not the calories!”


250 gr (2 cups) flour

170 gr (¾ cup) butter

130 gr (2/3 cup) brown sugar

1 egg

1 tsp vanilla extract

1 full tbsp. orange zest

200 gr dark chocolate


Beat butter and sugar until smooth, then add the egg, vanilla extract and orange zest. Gradually add the flour and knead the dough until combined and soft. Wrap it in plastic foil and let rest in the fridge for at least 3 hours.

Bake at 180° for around 15 minutes (or less, depending on the oven). Let the cookies cool completely.

Melt the dark chocolate, dip the cooled cookies in the chocolate and place on baking foil to allow the chocolate layer to harden.





Recipe#31: double chocolate shortbread cake


“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” (William Powell)



250 gr (2 cups) all-purpose flour

100 gr (1 stick) unsalted butter

100 gr (½ cup) granulated white sugar

2 medium eggs


150 gr. dark chocolate


250 ml (1 cup) milk

2 yolks

15 gr (2 tbsp) all-purpose flour

50 gr (¼ cup) granulated white sugar

250 gr white chocolate


Shortbread: Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan. In a bowl combine all the ingredients using your hands. Pour the mixture in the baking pan and gently press it using your fingers. Bake for 15-20 minutes. Remove the shortbread from the oven and let it cool.

Filling: Melt the dark chocolate and spread it on the shortbread. Let it cool.

Cream: Chop the white chocolate. Heat the milk in a pot. Meanwhile, in a bowl whisk together the yolks and the sugar. Add the flour and then the milk. Mix and pour the mixture in a pot. Heat it up while mixing until thick. Add the white chocolate and continue to mix until melted. Remove from the cooker and let it cool. Pour the cream on the shortbread cake.