Tag: butter

Lentil and chocolate cake – Gordon Ramsay’s version

Lentil and chocolate cake


An unusual dessert perfect for a festive lunch: here is my lentil and dark chocolate cake. An alternative idea to use these versatile legumes.

I don't know about you, but I always get lots of good luck lentils at Christmas and, apart from soups and meatballs, I'm always short of ideas. This is how this chocolate lentil cake is born.

Inspired by my friend Cristina's soft chickpea and chocolate cake, I made a version with lentils, adjusting the doses and ingredients a little.

The result surprised me and, with the right mold, it can turn into a party cake in all respects, other than creative recycling!

Also this recipe it's part of my column TURN ON THE APPETITE on Clic, the magazine of Turn on electricity & gas Coop, full of dishes, techniques and ideas for “low impact” cooking.

post made in collaboration with Clic – accendilucegas.it

Lentil and chocolate cake

WHAT

for the cake
  • 500 g of boiled and drained lentils
  • 150 g of dark chocolate
  • 3 tablespoons of unsweetened cocoa
  • 50 g of coconut or brown sugar
  • half a sachet of vanilla baking powder (about 8 g)
  • 2 eggs
  • vegetable milk to taste
  • seed oil to taste
for the ganache
  • 100 g dark chocolate
  • 2/3 tablespoons of vegetable milk
  • red currant to decorate

HOW TO PREPARE THE CHOCOLATE LENTIL CAKE

In a large bowl I beat the eggs with the sugar, I combined the vanilla yeast and the flour and mixed. Meanwhile, I melted the chocolate in a bain-marie, previously chopped, and blended the lentils in a mixer until a homogeneous mixture is obtained. I added these two ingredients to the bowl, the unsweetened cocoa and mixing carefully to mix everything.

Alternatively, you can speed up the operation and blend everything together!

At this point I poured the dough into a pan greased with a little seed oil (a normal 20/24 cm in diameter or, in my case, I used this mold *) and I baked in a preheated oven at 180 ° for 25-30 minutes, a few more minutes for the donut mold (do the toothpick test!) ..

In the meantime, I heated the milk (I used it with almonds, but rice or oats will also be fine) and added the dark chocolate, always chopped to facilitate the operation.

Once the cake is taken out of the oven, cooled and removed from the mold, I poured the warm ganache and decorated with red currants (but pomegranate grains will also be perfect).

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Lentil and chocolate cake

Carrots: properties, curiosities and useful information Quick and easy recipe – Gordon Ramsay’s version

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Carrots: properties, curiosities and useful information

Seasonality: carrots are present on supermarket counters and greengrocers all year round, but spring is their ideal seasonvegetable and vegetable calendar "width =" 459 "height =" 800 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Carrots-properties-curiosities-and-useful-information-Quick-and-easy-recipe-Gordon-Ramsays-version.jpeg 900w, https: // www .sempliceveloce.it / wordpress / wp-content / uploads / 2021/12 / calendars_verdura_stagione-172x300.jpeg 172w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-588x1024. jpeg 588w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-768x1337.jpeg 768w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/ 2021/12 / calendars_verdura_stagione-882x1536.jpeg 882w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-241x420.jpeg 241w, https://www.sempliceveloce.it/ wordpress / wp-content / uploads / 2021/12 / calendars_verdura_stagione-640x1114.jpeg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2021/12/calendario_verdura_stagione-681x1186.jpeg 681w "sizes = "(max-width: 459px) 10 0vw, 459px

Origin: Middle East, the carrot was imported by the Greeks and Romans. At first they were used for medical purposes or to feed animals but, thanks to Caterina De 'Medici, during the sixteenth century carrots began to be used for cooking.

Property: The carrot contains many mineral salts, vitamins and above all beta-carotene, which has an antioxidant and beneficial action for the skin, eyes and heart. Furthermore, its consumption lowers cholesterol levels

Curiosity: Did you know that the carrot was purplish in color? The orange pigment, in fact, is due to some Dutch horticulturists who, in the seventeenth century, made some selections as a tribute to the royal family (The Orange).

Sowing: from February to June; the carrot plant prefers a warm and temperate climate, does not need a lot of water and loves loose and soft soil. The plant has a very slow growth and must be defended from weeds that can steal nourishment from it. for more info on how to grow carrots read here: How and when to sow carrots

Discover other recipes with carrots …

Cocoa biscuits (plain or filled) the quick and delicious recipe! – Gordon Ramsay’s version

Cocoa biscuits


THE Cocoa biscuits they are gods treats delicious, quick shortbread biscuits made with flour, sugar, eggs, butter And cocoa in the dough . From the crumbly consistency it's a chocolate flavor they are irresistible! Excellent simple ; filled with spreads to taste, to glaze or even enriched with chocolate chips And grains of dried fruit!

Cocoa biscuits

For the very easy preparation you just need it 1 beater and 1 bowl where all the ingredients are assembled. You can choose whether to make them with the molds that you like the most; or with the sac a poche or again cookie shooters ; the one that I used it myself to make raised hearts that look like Heartbeat with cocoa! Aren't they cute? Yes they can leave natural , believe me they are delicious or for the sweet tooth or stuff with Nutella, Marmalade or Dulce de leche as in my case e pair together! They are truly superb!

THE Cocoa biscuits they are perfect for the breakfast from soak in milk or in coffee, for a snack afternoon together with a hot chocolate and of course to be packaged e give for greedy gifts a Christmas or hag!

Cocoa biscuits recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes + cooling 12 minutes 22 minutes

Ingrediants

Quantity for 40 pieces

  • 300 grams of flour '00
  • 60 grams of unsweetened cocoa powder
  • 250 gr of ointment butter
  • 150 grams of vanilla icing sugar (or icing with 1 teaspoon of vanilla or vanilla sachet)
  • 2 eggs
  • 1 egg yolk
  • 1 pinch of salt
  • grated orange peel
  • A few tablespoons of Dulce de leche for the filling (which you can replace with Jam, Nutella, pistachio cream …)

NOTE : if you want to realize Cocoa biscuits without butter I advise you to follow the recipe for shortcrust pastry with cocoa; if you want them instead without eggs: follow that of the vegan shortcrust pastry with cocoa

Method

How to make cocoa shortbread biscuits

To prepare the base, follow the procedure you find in MOUNTED SHORT PASTRY

You will find many useful tips.

cocoa biscuit dough

If you are using sac a poche or shoot biscuits, it will not be necessary to let the dough rest in the fridge.

If you want to use the cookie cutters, you will have to let the pastry rest in the fridge for at least 1 hour and then roll out the pastry to 5mm with the help of a rolling pin, carefully dusting the surface with flour.

In this case I have chosen the BISCOLT Cookie Shooting Machine

simple to use, in non-toxic aluminum, with 14 dies with original shapes! In this case I chose the heart shape!

heart-shaped cookie shooters

After inserting part of the dough, simply shoot the cocoa biscuit onto a previously greased pan! a few seconds:

how to make cocoa cookies

Finally, always let the biscuits rest in the pan in the fridge for at least 20 minutes.

Then, whatever type of biscuits you have made, bake them in a static oven at 180 ° for about 12 minutes until golden brown.

Remove from the oven and leave to cool completely.

Then if you want to stuff them, do it only when they are very cold, adding 1 teaspoon of filling or using the sac a poche. Close with another shortbread

Yours are ready Cocoa biscuits

Cocoa biscuits

Without filling they can be kept 1 month and a half, with filling they should be consumed within 3 – 4 days.

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