Tag: CHOCOLATE

Tart with ricotta and chocolate by Benedetta Rossi, Other than pastiera. Sicilian cake for Father’s Day – Gordon Ramsay’s version

Ricotta Tart And Chocolate


Ricotta Tart And Chocolate

The tart with ricotta and chocolate it is the dessert that will make lovers of ricotta desserts happy. For the filling we were inspired by Sicilian cannoli, a delicacy recognized throughout the world. We therefore need to prepare a tasty one ricotta cream and then fill it with chocolate chips. For the pastry, however, we did not use butter, following the recipe Benedetta Rossi. The positive side of this preparation is that the pasta will not have to wait for the classic resting times in the refrigerator, but it will ready immediately to be laid out. An extra help to be able to spend less time in the kitchen

Tart with ricotta and chocolate

Ingredients x 8

  • eggs 2
  • sugar 170 g
  • sunflower seed oil 80 ml
  • flour 370 g
  • ricotta 500 g
  • 1\2 lemon zest
  • chocolate chips 100 g
  • powdered sugar

Preparation

The first thing to do to prepare the ricotta and chocolate tart It’s shortcrust pastry. In a bowl combine the eggs, oil, 100 grams of sugar and yeast. Mix well and add the flour, a little at a time. Incorporate it helping yourself first with a fork. When it takes consistency, transfer it to a work surface and continue With the hands, mixing in the remaining flour. Roll out with a rolling pin on baking paper sprinkled with flour. Grease and flour the cake tin and place the pastry at the base, turning it upside down directly with baking paper. Remove any excess pasta that overflows and keep it aside.

Let’s now move on to stuffing. In a bowl, combine the ricotta, 70 grams of sugar, the grated lemon zest and the chocolate chips. Mix well but delicately and spread the cream over the pastry. Level with the help of a spoon. With the pastry that you removed from the edges, create the classic decoration for the tarts, or indulge your imagination. Cook in a static oven 180 degrees for 40 minutes. Leave to cool before removing from the pan. Transfer to a serving plate and sprinkle with icing sugar. Your tart with ricotta and chocolate ready.

Easter chocolate nests – Recipes on the fly – Gordon Ramsay’s version

chocolate-baskets-with-eggs


chocolate-baskets-with-eggs

THE Easter chocolate nests or Easter nests, they are delicious chocolate sweets that are easy and quick to prepare as well as very impressive. Very cute to make during Easter or spring as they remind you of birds’ nests.

To make this dessert you will need only 3 ingredients: savory aperitif sticks that are easily found in all supermarkets, milk chocolate and sugar or chocolate eggs. Really easy and within everyone’s reach.

You can prepare them to decorate the Easter table or as a treat for your children, you will certainly surprise them!

To make the nest we used the savory aperitif sticks that you can easily find in every supermarket. The chocolate with the salty taste of the sticks is delicious. But if you want, you can use corn flakes, mikado or puffed rice to make the nest.

Let’s see the recipe for chocolate nests.

chocolate-baskets-with-eggs
Easter chocolate nests

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Chocolate mimosa cake (Easy and delicious recipe!) Tavolartegusto – Gordon Ramsay’s version

chocolate mimosa cake - Recipe by Tavolartegusto


There Mimosa cake with chocolate it’s a elegant dessert And choreographic perfect for Women’s Day! It’s about a even more delicious revisitation of the classic mimosa cake. In this case prepared with a base of Cocoa sponge cakeThen stuffed with chocolate cream and finally covered with soft pieces that they remember the shape of the mimosa flower. Imagine soft layersto creamy intervals from the divine chocolate flavour! In short, heavenly!

chocolate mimosa cake - Recipe by Tavolartegusto

By now you know the my love for this dessert dedicated to March 8thI prepared some many variations, from the pineapple one to the strawberry one, in roll version. This time I wanted to please chocolate lovers!

It’s a lot of preparation easy And fastyou will only need some time available for the various steps and subsequent assembly! There base can be made the day before, a few minutes and it goes in the oven! There mine filling is without cooking and so super quickthe beloved Nutella cream that is prepared with your eyes closed, at the time of filling by assembling the ingredients in a bowl! Only attention cut the chocolate sponge cake only when it is completely cold! it’s tExtremely soft that doesn’t need watering!

This Mimosa cake with chocolate conquest for his amazing goodness but also for her beauty! Which is why I find it ideal not only for women’s day, but also for birthdays , spring holidaysSpecial occasions !

Chocolate mimosa cake recipe

PREPARATION TIMES




Preparation Cooking Total
30 minutes 25 minutes 55 minutes + cooling times

Cost Kitchen Calories
Bass Italian 432 Kcal

Ingredients





Quantity for a 20cm mold height 10 – 12cm

For the base:

  • 3 large whole eggs
  • 3 large egg yolks
  • 160 g of granulated sugar
  • 40 g of flour ’00 + 30 g of bitter cocoa powder + 1 sachet of baking powder
  • 95 g of potato starch
  • 1 sachet of vanilla (or vanilla extract)
  • 1 pinch of salt

For the chocolate cream:

  • 500 g of cold mascarpone
  • 4 generous spoons of Nutella or Nocciolata or hazelnut spread
  • 2 very level tablespoons of icing sugar (you can also add just 1 depending on your taste)


Method

How to make chocolate mimosa cake

First of all, make my CHOCOLATE SPONGE CAKE

The only difference is that you use a 20 cm mold, 12 cm high, in order to obtain 3 layers and the decoration. If your mold is lower, line it with baking paper 5 – 6 cm higher than the mould.

Once it has completely cooled, (better after at least 10 hours) cut off 1 cm of the top.

You need this step to obtain a flat surface and obtain the decoration.

Finally cut it into many small squares of about half a cm.

Then cut the base into 3 other discs of approximately 1 and a half cm and place the first piece on a serving plate or tray where you will assemble the chocolate mimosa cake.

Finally, blend the mascarpone with the sugar with an electric whisk for 1 minute. Then add the Nutella and whip until the mixture is soft and smooth. If it is particularly hard, add 1 – 2 tablespoons of milk or fresh cream:

chocolate mimosa cake cream - Recipe by Tavolartegusto

Finally, add a first layer of cream on the base, 3 – 4 tablespoons without pressing too much:

  - Recipe by Tavolartegusto

The base is already very soft and no syrup is needed, however if you want it more moist and spongy you can make a delicious vanilla syrup without alcohol and add 2 – 3 tablespoons to each base.

Then add another disc on top of the one just filled and fill with another 3 – 4 tablespoons of cream.

Finally add the last disc, cover the surface and sides with the rest of the cream, add the small pieces of chocolate sponge cake set aside on the edges and surface.

Leave in the fridge for 1 hour before serving.

Here’s yours ready Mimosa cake with chocolate!

chocolate mimosa cake recipe - Recipe by Tavolartegusto

storage

It keeps perfectly for 2 days in the fridge, or you can freeze it.

Also see my collection of recipes and desserts for Women’s Day

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