Tag: Artichoke

Ricotta and chocolate cake, the best recipe! – Gordon Ramsay’s version

ricotta and chocolate cake - Recipe by Tavolartegusto


There Ricotta And Chocolate Cake it’s a Sweet amazing based on fresh ricottaeggs, sugar and chocolate chips. There characteristic which makes it the Best Recipe is that it is not only done with very few ingredientsalone 15 minutes! His creamy consistency And soft that melts in your mouth, at times darkconquers at the first taste, making everyone exclaim: la better never tasted it!

ricotta and chocolate cake - Recipe by Tavolartegusto

You may have guessed that it is a ricotta and chocolate cake easy And fast. For the realization you can use the ricotta you preferit is important that it is well drained before using it. Same rule, you can choose the chocolate available : drops, pieces, leftovers that you find in the pantry. The only attention goes to moderate cookingso that that is formed crackled surface it’s a very creamy interior and tender to give you an idea similar to a Migliaccio; but more delicate and frothy when bitten. Indescribably good! Self Instead you want to make a ricotta and chocolate cake fluffy, I recommend making the classic ricotta cake, to which you can also add the drops. The ricotta and chocolate cake is excellent both at room temperature and cold. at any time of the day, for one breakfast energy, one snack delicious, but also a dessert end of the meal. Her beauty also makes her ideal for women more special occasions like a Sunday with family. Try it now and let me know if it’s not heavenly!

You like them Ricotta and chocolate cakes ? also try:

Ricotta and chocolate tart (made with a shortcrust pastry shell and filled with ricotta and creamy chocolate)

Ricotta and chocolate cake recipe

PREPARATION TIMES





Preparation Cooking Total
15 minutes 45 minutes 1h

Cost Kitchen Calories
Bass Italian 310 Kcal

Ingredients





Quantity for 6 people – 1 20cm baking tray

    • 450 g of well-drained ricotta
    • 150 g of sugar
    • 4 eggs
    • 50 g of potato starch (which you can replace with classic ’00 flour)
    • seeds of a vanilla bean (or vanilla extract or sachet)
    • finely grated peel of an orange
    • 80 g of chocolate chips (or any chocolate bar you have available)
    • icing sugar (for decoration)

Equipment

Method

How to make ricotta and chocolate cake

First of all, separate the yolks from the whites.

Then whip the egg whites until very stiff on one side with 1 tablespoon of sugar.

With the same dirty whisk, separately, whip the egg yolks with the rest of the sugar, sugar, vanilla and the finely grated peel of 1 orange.

You must obtain a light and frothy mixture, to which you will add the perfectly drained ricotta:

how to make ricotta and chocolate cake - Recipe by Tavolartegusto

At this point, whip the ricotta and finally incorporate the starch.

Finally add the egg whites, this time mixing them with a spatula with slow movements from bottom to top, to avoid dismantling the mixture.

Then add the chocolate chips, leaving a teaspoon aside.

preparation of ricotta and chocolate cake - Recipe by Tavolartegusto

Mix the mixture of your ricotta and chocolate cake well and pour the mixture into a previously buttered and floured pan:

cook the ricotta and chocolate cake - Recipe by Tavolartegusto

At this point add the teaspoon of drops scattered on the surface.

Finally, cook in a preheated static oven at 180° for about 45 minutes, or until the cake thickens and forms craquelé cracks on the surface and when tested with a toothpick it is dry.

Remove from the oven and leave to cool for at least 5 – 6 hours at room temperature on a wire rack.

Remember, the slice must be cold before cutting.

Finally dust with plenty of icing sugar!

Here it is ready Ricotta And Chocolate Cake

ricotta and chocolate cake recipe - Recipe by Tavolartegusto

Look at that heavenly consistency: the cake with ricotta and chocolate super creamy!

cake with ricotta and chocolate - Recipe by Tavolartegusto

storage

You can store at room temperature or in the fridge for about 3 days.

Also discover my entire collection of homemade cakes!

Sweet Neapolitan Easter pizza, with zeppola filling and an addition that makes it melt in your mouth. Grandma’s recipe – Gordon Ramsay’s version

Easter Sweet pizza


Easter Sweet pizza

Neapolitan sweet pizza it is a delicacy that is prepared during the Easter period but which will win you over to the point of making it repeatedly throughout the year. It is a closed tart that hides a filling made of custard and black cherries. Today we revisited it in a modern key. The advent of gourmet cuisine has highlighted a contrast that we absolutely love: the one between dark chocolate and tropical fruits or those with strong flavors, just like black cherries. For this reason we added a veil of fondant to the base of the dessert which made it even more special.

Neapolitan sweet pizza

Ingredients

  • 00 flour 300 g
  • eggs 1
  • yolk 1
  • butter 150 g
  • granulated sugar 100 g
  • baking powder 2 g
  • salt 1 pinch
  • lemon or orange peel 1
  • custard (750 ml whole milk, 160 g granulated sugar, 6 egg yolks, 60 g corn starch, vanilla pod or lemon peel)
  • chopped chocolate 80 g
  • Cherries in Syrup

Preparation

The first thing to do to prepare Neapolitan sweet pizza it is the dough for the shortcrust pastry. Add the room temperature butter and the flour and operate the mixer until obtained a sandy compound. Add the other ingredients: the whole egg and the yolk, the granulated sugar, the baking powder, a pinch of salt and the grated lemon or orange peel. Let the whips work for 40 secondsjust enough time to mix everything well, not more. Take the dough, work it with your hands, give it the classic loaf shape and cover it with transparent film.

Let it rest in the refrigerator for 1 hour and move on to the custard. In a bowl, combine the egg yolks and sugar, then whisk until smooth a clear compound. Also add the sifted corn starch and mix it. Bring the milk to the boil together with the lemon peel or vanilla pod. Turn off the heat and pour it slowly over the mixture, filtering it. Bring the mixture back to the heat and stir continuously until the desired density is obtained. Take the pastry out of the fridge and divide it into two equal parts. Roll out the first part on a lightly floured work surface.

Transfer it to the 24cm diameter cake pan that you have already buttered. Prick the base with the edges of a fork, then cover it with chopped dark chocolate. Cover everything with the custard and level it with the help of a spoon. Also add the black cherries. Roll out the other half of the pastry and cover everything, sealing the edges well. Cook in a static oven 180 degrees for 40 minutes. Leave to cool for a few hours, and before serving remember to finish with a nice sprinkling of icing sugar. Your Neapolitan sweet pizza ready.

READ ALSO—> Cannavacciuolo casatiello dough, not just a simple pizza. What do you put in the dough instead of butter to make it shredded

Aeolian pasta – Yet another cooking blog – Gordon Ramsay’s version

Aeolian pasta - Yet another cooking blog


There Aeolian pasta it is a simple and tasty recipe that contains the essence of Sicily and its aromas. And today I want to share it with you.

This vegetarian first course not only has a unique flavor, but also an ancient history that has its roots in the gastronomic tradition of this beautiful region.

Using what nature generously offers, the Aeolian pasta recipe is the perfect example of how simple ingredients can combine to create a dish with intense and consistent flavours.

Tips for a perfect Aeolian pasta

The trick to a master dish? Be sure to drain them spaghetti when they are still al dente and immediately dip them in the hot sauce. But always keep a few cups of cooking water. It will be used for the sauce so it doesn’t dry out too much and for the pasta to become really creamy once it meets the other ingredients in the pan.

Don’t forget to top it all off with a strand of extra virgin olive oil*, a handful of fresh basil cut into julienne strips and perhaps a sprinkling of bread crumbs sautéed in a pan with extra virgin olive oil. This small gesture will make the difference, guaranteeing a richer and more engaging flavour.

And remember, Aeolian pasta welcomes creativity. If you don’t need this dish to be vegetarian, try adding some chopped tuna or cubes of fresh fish to the sautéed capers and olives. Let them slowly flavor in the tomato sauce for a surprising result.

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