The pumpkin plumcake and chocolate chips it's a sweet autumn soft and very greedy. Enveloping and with a delicate flavor, this plum cake is ideal for both healthy breakfast for a good snack.
This dessert has the characteristic of having in the dough raw pumpkin pulp, unlike other dessert recipes where cooked is used.
There pumpkin, the prince vegetable of autumn, added to baked desserts makes them exquisitely moist and very soft, also giving that classic golden color that makes even the dullest morning happier!
Also add the pumpkin, or other vegetables in desserts such as carrots, it's also a clever way to get your kids to eat some vegetables. Given that once minced and mixed in the dough, both the pumpkin and the carrots do not cover the flavor and blend perfectly.
About the quality of the pumpkin to be preferred to prepare this plum cake, and in general for other desserts, we recommend you a little watery quality, with firm flesh. Such as the delica or small green-skinned pumpkins which are the most compact.
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THE chocolate muffins without yeast and flour they are sweet croissants, delicious but very light, given the absence of yeast and flour. These sweets are perfect if eaten hot and excellent for a snack but also for a sweet and light after lunch or dinner.
This recipe is very simple and quick to prepare, perfect even for those who have little experience in the kitchen, but do not want to give up a good homemade dessert! You will see that everyone will really like them!
Read also: Le camille carrot cakes
Difficulty: low
Cooking: 20 minutes
Preparation: 15 minutes
Flat cost: low
Doses: 6 muffins
TOOLS USED
• muffin cups,
• muffin pan,
• large pot for bain-marie,
• various containers,
• various cutlery.
HOW TO PREPARE CHOCOLATE MUFFINS WITHOUT YEAST AND FLOUR
• Melt the chopped chocolate in a bain-marie over medium heat.
• In the meantime, whip the egg whites until stiff and as soon as the chocolate is completely melted, add it to the egg whites.
• Mix with movements from bottom to top, so as not to dismantle the egg whites and add the teaspoon of sugar.
• As soon as everything is well blended, fill the muffin cups with a few tablespoons of dough.
• Sprinkle each muffin with chopped hazelnuts (for more info read the tips ▼ below).
• Bake in a preheated oven and bake at 170 ° C for 20 minutes in ventilated oven, or 180 ° C for 20 minutes in static oven.
• Serve hot or lukewarm.
• I cooking times may vary depending on the oven. If you want to be sure that the inside is actually cooked, stick a muffin with a toothpick and if it comes out dry, they will be cooked!
• You can replace the chopped hazelnuts with other grains (for example pistachio or almonds) that you like best, or omit it.
• Given the absence of some ingredients that make desserts soft even cold, these cold chocolate muffins are slightly hard, so I recommend warm them up or in oven for a few minutes, or a microwave for a few seconds or a maximum of 1 minute (at maximum temperature), until they are hot, lukewarm and soft.
Sweet ravioli with ricotta and chocolate drops: In Sicily they are called Cassatelle, In Basilicata Calzoncelli, In the north of Italy Sweet ravioli, are very similar to each other. The sweet ravioli are among the most popular sweets among the Carnival recipes: fried stuffed sweets, as for the "Cassatelle ", with sheep ricotta and chocolate chips, but sweet ravioli can be filled with your favorite jam, figs or dried figs and walnuts are often used. Below I propose two versions, with strawberry jam and with ricotta and chocolate chips. I made various shapes, the classic one is square or half-moon, I decided to also make hearts so that you can use this recipe also for Valentine's day!
Ingredients for about 25 ravioli
For the dough
250 grams of flour 00
50 gr of butter
15 grams of sugar
100 gr of milk
1 egg
a pinch of salt
1 teaspoon of limoncello (or other liqueur: Strega, Marsala ..)
grated zest of half a lemon
Stuffed
sheep ricotta
100 grams of powdered sugar
50 grams of chocolate chips
grated zest of 1/2 lemon
Or
VIDEO RECIPE Sweet Ravioli
How to prepare sweet ravioli with ricotta and chocolate chips
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Prepare the dough by putting the flour in a bowl, put the sugar in the center, then the softened butter cut into small pieces and the beaten egg, mix everything with a fork, add a pinch of salt, milk and finally the liquor.
Mix everything then pour onto a lightly floured work surface, compact everything and knead the dough with your hands for 5 minutes. It must be a smooth dough. We leave it to rest for 10 minutes covered with film.
In the meantime, prepare the ricotta filling: add the icing sugar and grated lemon zest to the sifted ricotta, mix with a whisk or with a fork and finally add the chocolate chips.
Take the dough, divide it into 3 or 4 parts and roll it out with a rolling pin or with the machine to roll out the sheets. Create rectangles on which you place piles of stuffing, fold the sheet lengthwise closing it like a book, cut the ravioli with a wheel or with a cookie cutter / pastry cutter. Squeeze firmly on the edges.You can also use the tines of a fork to close.
Put a pan on the stove and heat the peanut oil well, the oil will be hot enough when putting a piece of dough it will sizzle immediately creating a little foam. We fry a few pieces at a time and turn over after 1-2 minutes of cooking. They will be cooked as soon as they reach a nice golden color.
We add powdered sugar and serve.
N.B. For it colored powdered sugar just put a spoonful of powdered sugar in a food bag and add a little (the tip of a teaspoon) of liquid or gel red food coloring (to get the red or pink color), close the bag and put the bag between your hands, rub your palms. After a few moments the sugar will already take on a nice pink color.
Other recipes that may interest you:
🎉Soft chestnuts 🎉Migliaccio Sweet Neapolitan Carnival 💝 Valentine's Day cookies 🎉Sanguinaccio the creamy carnival chocolate 🎉 Chat the crunchy Carnival sweets 💝 Valentine's Day recipes
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