Tag: Celery

Gluten Free Donut and Dark Chocolate Butter – Gordon Ramsay’s version

Gluten Free Donut and Dark Chocolate Butter


# Family💚 hello, today I offer you a gluten-free donut to the chocolate easy and delicious, soft as a cloud, light without butter and without crumbs! You make this donut simply with one whisk, I added both bitter cocoa and dark chocolate to the mixture for a unique delicacy.

Excellent for breakfast, snack and snack for the whole family, it is one of those recipes that everyone really likes!

To enjoy a donut as soft as a cloud, you have to work eggs and sugar for at least 5 minutes and obtain a mixture that is tripled in volume and clear.

Add the ingredients as per recipe and continue to work with the mixer (watch out for splashing liquids!).

Of course if you have one planetary, you save time, since it does it alone; even using a food processor with blades makes you faster and still get an excellent result.

Here you can find the lemon cloud donut!

This donut is one of those soft desserts that stays soft for a lot of days, I keep it in the cake pan. Alternatively, you can put it in a food bag and close it with a clothespin.

Tenerina chocolate cake Quick and easy recipe – Gordon Ramsay’s version

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Tenerina Chocolate Cake: it is a Ferrara chocolate dessert. Its characteristic that also makes it irresistible, is the creaminess inside, a moist and melt-in-your-mouth consistency, while the outside on the surface creates a crust similar to meringue, very fragile in fact you will find many cracks (it's normal that's right!), it is truly exceptional! Perfect for breakfast with a hot cappuccino or red fruit tea!

Ingredients for one 20-22 cm cake pan

  • 200 gr of 50% dark chocolate
  • 120 grams of granulated sugar
  • 90 gr of butter
  • 50 grams of flour 00
  • 4 eggs
  • 1/2 sachet of vanillin (or grated zest of 1 orange)
  • a pinch of salt
  • powdered sugar on the surface

*****

How to make the Tenerina Cake ⬇ VIDEO

Let's start by melting the dark chocolate, put 2 fingers of water in a saucepan and the pieces of chocolate in a slightly smaller saucepan to place on the other, low heat and let the chocolate melt completely by turning with a spatula.

As soon as it has melted, remove from the heat, remove the saucepan with the water and add the melted chocolate butter cut into small pieces. We turn and wait for the butter to melt too.

Let it cool to room temperature, in the meantime take two large bowls and divide the reds from the whites of the 4 eggs, add half of the egg whites to the bowl caster sugar then about 60 gr, and in the bowl of egg whites the remaining half of sugar, plus in the egg whites we put a pinch of salt.We assemble with an electric mixer starting with the egg whites, and then whisk the egg yolks until they become frothy. At this point the chocolate will be cold enough, we mix again to make it cool more if necessary, and add the melted chocolate to the turli, we also add the half a sachet of vanillin (or the grated rind of an orange) and stir with the spatula.Then add the egg whites whipped until stiff, turning from bottom to top so as not to dismantle the egg whites too much. Finally we add i 50 grams of flour (it is not necessary to sift it as it is so small), we always turn by incorporating air, therefore from bottom to top.Now we line the pan of 20 or 22 cm (the one in photos and videos is 20 cm), using the greaseproof paper, to make the parchment paper adhere just a little butter on the pan, then add the parchment paper disc to the base, and cut a long strip to line the sides of the pan as well.We pour the mixture into the pan and bake in oven static preheated at 170 ° for 25 minutes approximately. At 20 minutes, we begin to check the inside of the cake with a toothpick, which must be moist, not dry! And here is yours Tenerina Chocolate Cake, let me know if it's not very good!

Tenerina creamy chocolate cake

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Enjoy your meal!

3.1

Settembrini Biscuits, Yogurt Shortbread with Fig Jam – Gordon Ramsay’s version

Settembrini Biscuits, Yogurt Shortbread with Fig Jam


Family💚 hello, today we are making some delicious “Settembrini”, the famous fig biscuits with a light, gluten-free shortcrust pastry filled with fig jam, simple and good for the whole family. The filling can obviously be different depending on what you like.

With this dose you will get 21 September

With yogurt you can replace the oil or butter in the pastry for a slightly less crumbly, but still excellent result.

There shortcrust pastry with traditional butter, you can find it here!

With this pastry, by slightly modifying the amount of flour, I also made the stuffed swirl biscuits you find here!

The shape and the filling are reminiscent of the famous “Settembrini” biscuits, but you can safely use any type of jam!

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