Tag: Italian food

the fast and super delicious Recipe – Gordon Ramsay’s version

Figs with chocolate

THE Figs with chocolate I'm a fruit dessert greedy and rapid! A delicious way to serve the fresh figs, in this case simply glazed with dark chocolate and a pinch of salt flakes! Nothing easier and better! Imagine the sweetness of soft fruit and juicy that embracescrunchy bitterness of dark chocolate! A watering combination! Figs with chocolate

For the preparation you can use the figs you prefer. I chose i blacks, which are my favorites, but they are also perfect whites or any quality. Depending on how big they are, you can divide them into 2 or more parts! For chocolate, I recommend a at least 70% dark the more bitter it will be, the more this combination is enhanced! THE Figs with chocolate they are great cold or a room temperature both like dessert at the end of the meal, perhaps accompanied by a coffee or a liqueur for both afternoon snack or the arrival of guests!

Discover also:

Fig cake (soft and delicious with fresh figs)

Recipe Figs with chocolate


Preparation Cooking Total
10 minutes 5 minutes 15 minutes


Quantity for 4 – 6 people


How to make chocolate figs

First of all in a saucepan with a bain-marie, melt the dark chocolate for a few minutes, stirring constantly until the mixture is liquid.

Then let it cool for 2 – 3 minutes by turning with two knives and rubbing the chocolate that drips into the bowl. This operation is a fast tempering that will allow you to have a glossy glaze.

Finally wash the figs, use the hardest and most turgid ones, dry them well and dip half into the cold melted chocolate. As you make them, place them on a wire rack.

how to make chocolate figs

At the end of the glaze sprinkle with salt. Let the chocolate cool completely by placing it in the fridge for a few minutes.

Yours are ready Figs with chocolate:

Figs with chocolate

You can keep them 2 – 3 days in the fridge!


the perfect recipe, fast and delicious! – Gordon Ramsay’s version

Pears And Chocolate Tart

There Pears And Chocolate Tart it's a sweet greedy! Made with a soft shortcrust pastry shell, a filled with dark ganache And caramelized pears in the pan with cinnamon scent! Imagine it crumbly to the bite a treat a creamy and velvety heart that yes melts in your mouth just like a dark chocolate that a strokes meets the soft sweetness of fruit! A mouthwatering mix of flavors and textures! A warranty that the classic combination is never denied! Just like in the classic pear and chocolate cake!

Pears And Chocolate Tart

After various tests, I have arrived at what I consider the Perfect recipe of the Pears And Chocolate Tart. For texture, taste and speed of execution! There shortcrust pastry with cocoa is made in a few minutes , time to rest in the fridge and is immediately ready to bake in white. If you want you can replace it with classic shortcrust pastry! Exactly 5 minutes to make the ganache, caramelize the pears and assemble! The secret for the perfect success is the choice of ingredients! Choose soft and juicy pearsAnd. I have used pears abate, very sweet and large, also to create the design. The are also fine Kaiser. Use someexcellent 70% dark chocolate And that's it! Perfect like dessert at the end of the meal, for Special occasions, but also for appetizing snacks for adults and children! and if you have a few slices left over, ideal for breakfast, with a good hot cappuccino, it's the end of the world!

Discover also:

The chocolate tart (the classic recipe, with soft pastry and dark cream to bake in the oven!)

Pear and chocolate tart recipe


Preparation Cooking Total


Quantity for a mold of 22 – 24 cm

For the cocoa shortcrust pastry:

  • 285 grams of flour '00
  • 45 grams of unsweetened cocoa powder
  • 165 gr of soft butter at room temperature
  • 1 whole egg (medium size)
  • 2 egg yolks (small size)
  • 150 grams of granulated sugar
  • 1/2 teaspoon of baking powder
  • 2 sachets of vanillin or 1 and a half tablespoons of vanilla extract
  • 1 pinch of salt

For the stuffing

  • 250 gr of high quality dark chocolate
  • 250 gr of fresh liquid cream
  • 1 – 2 large abbot pears
  • 2 tablespoons of sugar
  • 1 teaspoon of cinnamon
  • 1 tablespoon of jam of your choice


How to make the pear and chocolate tart

First of all, prepare the shortcrust pastry by whipping the soft butter (or seed oil) with sugar, salt and vanilla until you get a frothy cream; finally add the eggs one at a time, always whipping with a whisk or planetary mixer at high speed until a creamy and compact mixture is obtained. Add the flour and cocoa sifted in one go with the sifted yeast; then compact with a spatula and then with your hands dusted with flour, kneading a little, the necessary to obtain a soft pastry that comes off the work surface. If necessary, add a sprinkling of flour.

It must not attack. Finally, seal in cling film and refrigerate for 2 hours to firm up. To see the illustrated steps, click the article: Shortcrust pastry with cocoa

Meanwhile, prepare the filling.

First of all, bring the cream to the boil in a saucepan. Pour the chopped chocolate into it. turn with a whisk. In seconds it will melt.

The ganache will appear very liquid, great! Don't put it in the fridge. Turn every now and then at room temperature.

When it has reached a "spreadable" consistency after about 15 minutes, it is ready to be used:

dark filling for pear and chocolate tarts

Finally roll out the dough with the help of a floured rolling pin to a thickness of 5 mm and roll it out into a greased and floured mold. prick with a fork and add a sheet of crumpled baking paper with a weight: rice, dry beans:

cook the shell of the pear and chocolate tart

bake in a preheated oven at 170 ° for about 25 minutes, then lift the paper and cook for another 5 – 6 minutes. let it cool completely.

Then peel the pears and slice them:

prepare the fruit for the pear and chocolate tart

Finally, place the sugar and cinnamon in a large pan with 1/2 glass of water. When it boils, add the slices of pears. Cook for 5 – 6 minutes, until they are soft and fragrant

assemble the pear and chocolate tart

Remove the shell from the mold, add the chocolate ganache in spoonfuls. Arrange the pears in radius:

how to fill the pear and chocolate tart

In the meantime, heat the jam or compote and with a teaspoon pour it over the slices of pear. If you have used the orange marmalade, filter once heated.

Here is ready Pears And Chocolate Tart

Pears And Chocolate Tart

You can keep for 2 – 3 days. My advice is to keep it at room temperature for the first day. Then keep it in the fridge. 20 minutes before serving, remove it from the fridge.


September cake (apples, figs and almonds) soft and very fast! – Gordon Ramsay’s version

September cake

There September cake it's a sweet with the fruit of September delightful! Made with a soft base from Greek yogurt, without butter, slices of apples and wedges of figs that in cooking sink into the dough giving away fruity juice, sweetness and the right one humidity! TO complete the sweet, chopped almonds which gives a touch of crunchiness! Simply divine!

September cake

It is a preparation very fast and easy! I chose apples pink lady And black figs which I love, but green apples, rennet, light figs are fine. in conclusion those you find on fruit stands or even better in the your vegetable garden! A few minutes to make it happen, garnish and yours September cake is ready for bake in the oven! You will feel that irresistible perfume! the hardest thing is waiting for it to cool down to enjoy the first slice! Great for one energy snack it's a rich breakfast, to be alternated with bread and fig jam; to be added together with the September biscuits, in the school backpack or for the office; or to serve instead of the amazing apple tart like dessert at the end of the meal! It keeps very soft for days!

Discover also:

the fig tart (the simple recipe with shortcrust pastry, milk cream and fresh figs)

September Cake Recipe


Preparation Cooking Total
10 minutes 45 minutes 55 minutes


Quantity for a 24 cm mold (6 people)
  • 2 apples (which you prefer)
  • 4 – 5 figs (quality of your choice)
  • 200 grams of flour '00
  • 50 gr of sunflower oil)
  • 150 grams of granulated sugar
  • 2 large eggs at room temperature
  • 200 gr of Greek yogurt
  • 1 sachet of baking powder (16 g)
  • 1 sachet of vanillin or the seeds of a vanilla bean or vanilla extract
  • 2 tablespoons of chopped almonds (to be added to the surface before baking)
  • 2 tablespoons of granulated sugar (to be added to the surface before baking)


How to make the September cake

First of all, follow the procedure found in APPLE CAKE

As you can see the ingredients are identical, the only difference being that in the realization, the slices of apples must be alternated with the slices of figs. just keep them resting and cook according to the directions

how to make the September cake

Yours is ready September cake

September cake

You can keep it at room temperature for about 3 days


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