Tag Archives: dark chocolate

Profiterole … and nothing else to add.

Recipe 27: As a dessert for my guest in the Halloween night i couldn’t resist to make the Profiterole, but starting from the puffs. Yes i did them too and was easy except for the cooking time that wasn’t exactly enough. However now i will tell you how to do them in the right way.

Ingredients for around 30 puffs: 250ml of water, 100gr of butter, half a little spoon of salt, one spoon of sugar, 150 of flour, 4 eggs.

Place on the fire the water , the butter, the salt and the sugar and bring to boil. At this point take the pan out of the fire and add the flour all in once. Put the pan back on the fire and mix with a wooden spoon until it get thick and starts to create a ball.

Now put it in a place to cool down for some minutes and then add one egg at time  mixing until absorbed.

Finally it will become a bit more creamy and you will need to let it rest for around 30 minutes.

Then pass the mix in a piping bag and  create your puffs placing them on a baking paper and leaving enough space between one and the other. They will grow so they need to have their space. Put them in a preheated oven for 30 minute at 150 degree.Never open the oven if you don’t want them to collapse. Check them from outside and see when you think they are big and colored enough. When ready, turn off the oven but leave it in there for around 5 minutes with the oven door slightly open.

Waiting for them to get dry, prepare the cream to put inside, following the recipe here. Place it in the piping bag  used before and be ready to fill them one by one.

The last touch it will be the chocolate. Take 200 gr of dark chocolate in tablet and put that in a little pan, inside a bigger pan with hot water in it and on fire ( a bagno maria). In this way the chocolate will melt without stick to the pan or burn.

Just pour it on the puffs disposed in a pyramid and serve !  For Halloween i also added some orange sugar sprinkles…but we couldn’t resist to try it and i don’t have pictures now 😦

However if you really want to make it perfect, just add some whipped cream here and there and… Buon appetito!

PS. Mamy che te ne pare di questo profiterole…t’ho quasi superato cucinando anche i puffs eh? Peccato che avrei dovuto farli crescere un po’ di piu’ tenendoli nel forno qualche altro minuto, ma alla fine non mi posso lamentare!

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Chocolate and raspberries cheesecake (-24 weeks)

Recipe 52:  We are almost at the end of this holiday and I couldn’t leave without doing a cake. The problem is that here we don’t have the oven and not even the kitchen instruments I have at home. So it was quite difficult to think in a cake recipe, but I also couldn’t resist to use some fresh forest fruits! Here there are some amazing raspberries and blackberries! So what about a cheesecake?

Ingredients: 200gr biscuits (I used the “Campagnole” from Mulino Bianco… the best biscuits ever in Italy), 100 gr butter, 400gr Philadelphia (I used half normal and half light), then 60 gr sugar, 1 egg, and  50gr dark chocolate (I used just 30gr for half cake)  and/or  50 gr of raspberries ( they are sweeter than blackberries). You can even add some iced sugar on top and marshmallows if you like it.

Mash the biscuits until reduce them in powder, and add the butter already melted. Mix it all and place it in a baking pan creating the base of the cake.

In another container place the Philadelphia cheese, 40gr sugar and the egg yolk. Mix all well and then add also the white of the egg already whipped up. Fill the base of the cake with the mix and use a knife to make it homogeneous.

Now do you prefer to cover it with chocolate or rasberries sauce? For the chocolate put some water to boil in a saucepan and place the dark chocolate in another little saucepan. Place this one in the water and let the chocolate melt slowly ( this system in Italian is called “a bagno maria”). When ready spread the chocolate on the cake and add some iced sugar or marshmellows if you like.

If you prefer the raspberry sauce, place some rasperries in a saucepan with some sugar (one spoon and half) and let it melt. You can add some water if you need but I don’t think you will need. When ready, cover the cake with the sauce and you can also add some fresh fruit to make it looks better.

Place it in the fridge for at least 2-3 hours and serve it cold! Buon appetito!

PS. Mamy che mi dici della colazione a base di cheesecake? Anche se non era proprio una tua ricetta sono fiera di aver trovato una torta da poter preparare senza forno ma con frutta fresca e poi cucinare insieme e’ stato troppo divertente… specialmente sperimentando la salsa di lamponi 🙂

Ciambellone cocco e cioccolato – chocolate & coconut cake

Recipe 64: Last weekend was the birthday of a friend coming form Italy and i couldn’t let him down without a birthday cake… so we organized a quick dinner in my house. The problem was that on sunday the majority of the supermarkets here in London close early, so i had to do my shopping in an express one… this means there was nothing! I just saw some coconut powder and this was the cake.

Ingredients: 200 gr of dark chocolate, 300gr flour, 170gr grated coconut, 250gr sugar, 150gr butter, 3 eggs, 1/2 cup of milk, some baking powder and  half of a vanilla pod. Choose a big baking pan because the mix will be quite a lot and the cake will also grow a lot in the oven.

Put in a little sauce pan the chocolate and melt it on a low fire. To avoid the chocolate from burn, you can put this pan in a bigger pan with boiling water. In this way the chocolate will melt for the hot from the water without burn or stick to the pan. In the meantime mix the 3 eggs and the sugar until they create a yellow cream.

Put the half cup of milk in the microwave and let it become hot. Then open the half vanilla pod and leave it in the hot milk to release all the flavor. When the chocolate is all melted, add the butter and let melt this too in the same way.

When the chocolate and butter are melted leave it to cool down. In the meantime add in the mixed the flour, the milk with vanilla, the coconut powder, a spoon of baking powder and finally the chocolate and butter.
Mix it all very well and don’t worry about the clots because these are created by the coconut powder, but it’s not a problem.

Choose the baking pan and cover it with butter and flour or just baking paper like i did.  Add the mix of ingredients and put it in the oven at 180-200 degree for 1 hour!  Here is the result! On top spread some icing sugar or coconut powder if you still have it and serve it with some ice cream or just whipped cream.

As for the whipped cream, we couldn’t find not even the candles in the express market, so just pure Ciambellone cocco e cioccolato and the only candle i had at home! However the birthday guy was happy and liked the cake… that’s the most important!

PS. Mamy lo scorso fine settimana ho dovuto improvvisare una torta di compleanno senza nenache i supermercati aperti. Cercavo la ricotta per fare la tua torta, ma purtroppo nulla e lunica cosa che c’era nel reparto dolci era una polvere di cocco. Non mi sembra tu abbia mai fatto dolci al cocco vero? Quindi presa dalla disperazione ho cercato una ricetta semplice che non richiedesse altro ed ecco il ciambellone cocco e cioccolato! Buonissimo! Poi per colazione il giorno dopo e’ ancora meglio!