Tag Archives: dark chocolate

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

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FacciaBBona

Recipe#37: double chocolate and mixed berries sponge cake 

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

Ingredients

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

Topping:

250 gr mixed berries (fresh or frozen)

2 tbsp granulated white sugar

Directions

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.

Cheers,

A & J

Chocoranges

Recipe#32 : orange & dark chocolate butter cookies 

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 “Count the memories, not the calories!”

Ingredients 

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

Directions

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.

Cheers,

A&J

 

Chococrave

Recipe#31: double chocolate shortbread cake

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“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)

Ingredients

Shortbread:

250 gr (2 cups) all-purpose flour

100 gr (1 stick) unsalted butter

100 gr (½ cup) granulated white sugar

2 medium eggs

Filling:

150 gr. dark chocolate

Cream:

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

Directions

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.

Cheers,

A&J

Dark sweet escapes

Recipe#24brownies

“All I really need is love, but a little chocolate now and then doesn’t hurt!” (Charles Schulz)

Ingredients

150 gr dark chocolate

100 gr. (1 stick) butter

200 gr. (1 cup) sugar

3 eggs

95 gr. (¾ cup) all-purpose flour

1 tsp vanilla extract

1 pinch of salt

Directions

Preheat the oven to 180° (350 F) and butter a 23 cm (9 inches) square cake 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 sugar. Add the eggs (one at a time) and beat. Add the flour, the vanilla extract and the salt.

Pour the batter in the cake pan and bake for 20-25 minutes. Make about 12-16 brownies.

Cheers,

A&J

Delicacy

Recipe#19: caprese

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“Eat it quick or you’ll have to share.”

Ingredients

300 gr almonds

200 gr dark chocolate

200 gr melted butter

1 tbsp all-purpose flour

200 gr (1 cup) granulated white sugar

1 tsp vanilla extract

Directions

Preheat the oven to 180° (350 F). In a blender grind the almonds and the dark chocolate. Put them in a bowl and add the melted butter. In another bowl beat the eggs’ yolks, the sugar and the vanilla extract. Whip the eggs’ whites and mix all the ingredients together. Butter a round cake pan. Pour the batter in the pan. Bake for 1 hour.

Cheers,

A&J

Spongecake

Recipe#15: dark chocolate cake

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“Research tells us fourteen out of any ten individuals likes chocolate.” (Sandra Boynton)

Ingredients

150 gr dark chocolate

110 gr butter

200 gr (1 cup) granulated white sugar

3 eggs

100 (¾ cup) gr all-purpose flour

100 gr dark chocolate chips

Directions

Preheat the oven to 180° (350 F).

Melt the dark chocolate and the butter in a bowl placed over a pan of simmering water. Remove from heat and stir in the sugar. Add the eggs – one at a time – and beat. Fold in the dark chocolate chips.

Butter a 23 cm (9 inches) round cake pan. Pour the batter in the pan. Bake for 25 minutes. Remove the cake from the oven and let it cool.

Cheers,

A&J