Tag Archives: cocoa

Seven Heavens

Recipe#46: cake “sette veli”

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“Ogni dolce ha la sua storia” (cit.)

Ingredients

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

 

Directions

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.

Assemblage:

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!

Cheers,

A&J

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Happliness

Recipe#42: apple cinnamon cocoa pie

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“Good apple pies are a considerable part of our domestic happiness” (Jane Austen)

Ingredients

3 apples

300 gr (2 ½ cups) all purpose flour

125 gr (½ cup) granulated white sugar

150 gr butter

1 egg

cinnamon (q.b.)

cocoa nibs (q.b.)

brown sugar (q.b.)

Directions

In a bowl combine the flour, the sugar, the butter and the egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge for 30 minutes. Cut the apples in slices.

Preheat the oven to 180° (350 F). Butter a 22 cm (9 inches) round pan. Spread the dough in the pan with sides. Put the apple slices on the dough. Sprinkle the brown sugar, the cinnamon and the cocoa nibs on the pie.

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

Cheers,

A&J

 

Wake up call

Recipe#40: nutella tiramisù

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“Whatever is good for the soul – do that.”

Ingredients

5 eggs

7 tbsps granulated white sugar

500 gr mascarpone

200 gr savoiardi (lady fingers)

coffee (q.s.)

cocoa (q.s.)

nutella (q.s)

Directions

Separate the yolks from the whites. In a bowl whisk together the yolks and the sugar. Add the mascarpone and mix until smooth. In another bowl, whip the whites and fold them in the cream.

Pour a layer of cream and nutella in a rectangular pan. Make a layer of savoiardi soaked with coffee. Alternate a layer of cream and a layer of savoiardi making sure that the top layer is done with cream and nutella. Sprinkle cocoa to decorate.

Keep in the fridge for 4-5 hours before serving.

Cheers,

A&J

Brux

Recipe#39: walnuts, honey and cocoa nibs sweet bread

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“Good cooks never lack friends”

Ingredients

450 gr (3 ½ cups) all-purpose flour

2 eggs

50 gr (¼ cup) brown sugar

250 ml plain yogurt

90 gr (1/5 cup) honey

120 gr (1 stick) unsalted butter

180 gr walnuts

50 gr cocoa nibs

1 tbsp baking powder

Directions

Preheat the oven to 180° (350 F) and butter a 4×8-inch loaf pan. Alternatively, you can use baking paper.

Place the nuts on a cutting board and chop them finely with a knife. In a bowl whisk together the eggs and the sugar. Add the yogurt, the melted butter and the melted honey. Fold in the flour and the baking powder. Finally add the chopped walnuts and the cocoa nibs.

Pour the mixture in the pan and bake for about 1 hour.

Cheers,

A&J

Upside down

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

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

Ingredients

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

Directions

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.

Cheers,

A&J

Muffin o’clock

Recipe#13: chocolate muffins

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“Don’t count your muffins until they are baked!”

Ingredients

110 gr (½ cup) butter

2 eggs

240 ml buttermilk (*)

2 tsp vanilla extract

230 gr (1 ¾ cup) all-purpose flour

60 gr (2/3 cup) cocoa

270 gr (1 ¼ cup) brown sugar

1tsp baking powder

1 tsp baking soda

½ tsp salt

170 gr (1 cup) chocolate chips

(*) you can easily make your own buttermilk: add 1 tsp of lemon juice to 240 ml of milk and let it stand for 5-10 minutes

Directions

Preheat oven to 190° (375 F). In a bowl mix the melted butter, eggs, buttermilk and vanilla extract. In another bowl whisk together the flour, cocoa, sugar, baking powder, baking soda, salt and then add the chocolate chips. Fold the wet ingredients in the dry ones, do not overmix the batter! Bake the muffins for about 20 minutes about 20. Remove from the oven, cover them and let them cool.

Cheers,

A&J

Devil’s kisses

Thanks to our friend Alice who brought this original chili pepper powder from Turkey!

Recipe#7: chili pepper chocolate truffles

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 “Anything is good if it’s made of chocolate.” (Jo Brand)

 

Ingredients

250 ml heavy cream

300 gr dark chocolate

3 tsp chili pepper powder

cocoa powder

Directions

Break the chocolate into small pieces. Boil the cream and add the chocolate until melted. Let the ganache cool and rest for 3 hours. Fold the chili pepper powder into the ganache. Make little balls, put them on baking sheets and keep in the fridge for half an hour. Roll the little balls in the cocoa powder, put on a plate and serve.

Cheers!

A&J