Tag: CHOCOLATE

Benedetta’s chocolate colomba, the clever recipe that is tastier than the traditional one. Add this vial, it will be very soft – Gordon Ramsay’s version

There Benedetta’s chocolate Easter dove it is the delicious and chocolatey version of the classic Easter dove with candied fruit. The basic dough remains the same, but is enriched with chocolate chips and covered with a cocoa glaze on the surface. This is the Easter dessert par excellence, a must on Italian tables during the Holy Week holidays, alongside other classics such as the Neapolitan pastiera and the Sicilian cassata. Try it too and you will see that you will satisfy adults and children alike!

Benedetta’s chocolate dove

Ingredients

3 eggs
350 g of 00 flour
90 g of sunflower seed oil
170 g of milk
150 g of sugar
1 orange for the zest
1 lemon for zest
1 vial of Paneangeli almond aroma
15 g of Instant Yeast Pizzaiolo Savory Pies and Piadine Paneangeli
125 g Paneangeli chocolate chips
125 g of Paneangeli cocoa icing
granulated sugar Paneangeli to taste

Preparation

First, separate the egg whites from the yolks and place them in two separate bowls. Whip the egg whites until stiff. In another bowl, combine the sugar with the egg yolks. Add the zest of an orange, a lemon and a vial of Paneangeli almond aroma. Using the whisk, mix all the ingredients and gradually add the seed oil. Pour in the milk and flour little by little, continuing to mix well with the whisk. Add a sachet of Paneangeli Pizzaiolo Yeast and mix well. Next, incorporate the whipped egg whites, gradually adding them to the dough. Add the chocolate chips and mix again.

Transfer thedough in the 750 g pan. Cook in a static oven at 180°C for 40 minutes, or in a fan oven at 170°C for 40 minutes. Once cooked, let the dove cool.
In the meantime, prepare the icing putting water to boil in a saucepan. When it boils, turn off the heat and immerse the package of cocoa icing in the boiling water for 7-8 minutes. Once rested in the water, the icing will have melted and will be ready to be distributed on the dove. Finally, add the granulated sugar to the surface of the icing and then you will be ready to enjoy it.

Read also: Chocolate salami with Easter eggs and leftover Colomba, without cooking. It can be prepared in 10 minutes, very good

Gluten Free and Planetary Chocolate Colomba – Only 3 hours of leavening – Gordon Ramsay’s version

If you want to make a gluten-free chocolate colomba, beautiful and without a mixer, I recommend this one, with just one bread mix and a few steps, you will put on the table one of the most spectacular desserts ever seen! I chose to fill it with chocolate chips, but suggest your favorite variations in the comments below!

Family 💛 for an inclusive and good Easter for everyone, a dove that tastes like a dove!

1 – Use the spatula as if it were a dough hook: choose a handy but sturdy spatula, possibly with a single body and made of silicone.

2 – Look at the perfect consistency… the finger doesn’t get dirty: what to do? Follow the recipe, doses and mix indicated to the letter (always in the “i” next to the ingredient)

3 – Spread the soft butter with a spatula and knead: soften it in the microwave at 600 W for 40 seconds.

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

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.