Tag: corn flour

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.

Nut and chocolate cake (soft, creamy and delicious!) Fast recipe! – Gordon Ramsay’s version

nut and chocolate cake

There Nut and chocolate cake it's a sweet greedy, variant of the classic soft walnut cake. In this case made with a base from dark chocolate, egg, sugar and potato starch and many pieces from walnut kernels in the dough; which, once cooked, takes on a consistency divine: soft and creamy inside to crunchy strokes thanks to the presence of dried fruit! All wrapped in one crunchy surface And crackle halfway between the Tender cake and the magical Nutella Cake! in conclusion pure poetry for the taste buds!

nut and chocolate cake

It is also a very fast preparation And super easy! You will only need them 5 minutes and goes into cooking! You can do it with or without butter, cone without flour! Therefore also suitable for celiacs! Perfect not just for one Breakfast super energetic one snack mouth-watering! there Chocolate and nut cake it is also ideal for dessert at the end of the meal! And since it can be kept for 1 week, you can easily realize it well in advance!

Discover also:

Pecan pie (American pecan pie with shortcrust pastry base and caramelized filling!)

Recipe Nut and chocolate cake


Preparation Cooking Total
10 minutes 25 minutes 35 minutes


Quantity for 1 mold of 20 cm
  • 250 gr of dark chocolate
  • 4 eggs
  • 170 grams of sugar
  • 100 grams of butter (or 90 ml of seed oil of your choice)
  • 1 tablespoon of 00 flour (or potato starch)
  • 100 gr of walnut kernels to be coarsely chopped with a knife


How to make a chocolate and nut cake

First of all, follow the procedure and cooking found in CHOCOLATE CAKE

As you can see, the doses are the same, at the end of the dough, add the chopped walnuts.

Yours is ready Nut and chocolate cake

Nut and chocolate cake


Strudel with pumpkin and speck Quick and easy recipe – Gordon Ramsay’s version

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Strudel with pumpkin and speck: among the autumn recipes, those with pumpkin are certainly the most loved. Pumpkin is consumed more often to make first courses: pumpkin risotto, pasta and pumpkin or grilled pumpkin is also excellent, but if we want to prepare a single dish for a different dinner then we can opt for this strudel stuffed with pumpkin and speck and favorite cheese of your choice, I used stracchino, but smoked cheese and provola are also fine. Try it!

Ingredients for 3-4 people

  • 350 gr of pumpkin weighed without peel
  • 1 rectangular roll of puff pastry (or brisè)
  • 6 slices of speck
  • 160 gr of stracchino (or provola – scamorza)
  • a bit of milk
  • breadcrumbs (optional)
  • extra virgin olive oil


How to make Strudel with pumpkin and speck

Put the pumpkin cut into half-centimeter slices in a non-stick pan with a drizzle of extra virgin olive oil on the bottom

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We leave the pastry on the parchment paper already in the package, we cut the rectangular sheet dividing it ideally into 3 sections, in the central part the filling will go and in the two side sections we make horizontal cuts of about 1-2 cm in height

put the filling in the center: first the slices of speck, then the slices of pumpkin, and the cheese chosen in several layersStrudel with pumpkin and speck "width =" 449 "height =" 295 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/_771_Strudel-with-pumpkin-and-speck-Quick-and-easy-recipe-Gordon-Ramsays-version.jpg 640w, https: // www.sempliceveloce.it/wordpress/wp-content/uploads/2018/10/strudel_di_Zucca_03-300x197.jpg 300w "sizes =" (max-width: 449px) 100vw, 449px

then I repeated adding the pumpkin again and used speck for the last layer (if the pumpkin is very moist, add a little breadcrumbs on the pumpkin layer

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I closed the upper part by folding the upper flap inwards

and then I intertwined all the strips together alternating those on the right with those on the left

We close the bottom flap so that the filling does not come out and weave the last strips at the bottom. Brush the surface with a little milk. Put in the oven at 200 ° for about 25-30 minutes, until the surface is golden (to prevent the upper part from burning immediately, place a sheet of foil on the strudel). take out of the oven and let it cool a bit. And here is your strudel with pumpkin and speck, your quick and tasty dinner!

WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.

In this blog, for wine pairings, I have consulted the site most often: www.vinacciolo.it

Strudel with pumpkin and speck

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Enjoy your meal!


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