Tag: morel

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 TIMES

Preparation Cooking Total
10 minutes 25 minutes 35 minutes

Ingrediants

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

Method

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

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Angelica Cake | SimpleVeloce recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Angelica cake: it is a typical Christmas recipe, the Angelica Cake is a brioche bread stuffed with sultanas and candied orange, intertwined to form a soft garland and finally decorated on the surface with icing. It is a dessert created by the Sisters Similar (two Bolognese twins who have dedicated their lives to perfecting and teaching traditional Italian cuisine). I preferred to make the dessert simpler and faster in the realization: I used the chocolate chips and on the surface only icing sugar. It is a nice idea to serve instead of the usual panettone, perfect for breakfast and as a snack for children.

Ingredients for 6-8 people

Yeast:

  • 135 gr of Manitoba flour (0 flour)
  • Fresh brewer's yeast, or 2 level teaspoons of dry powdered yeast
  • 75 grams of water
  • 1 teaspoon of sugar

Dough:

  • 400 gr of Manitoba
  • 75 grams of sugar
  • 120 grams of warm whole milk
  • salt up to 3 gr
  • 120 gr of butter + 50 for brushing
  • 3 medium egg yolks
  • 100 gr of chocolate chips
  • powdered sugar to decorate

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How to prepare the Angelica Cake

Let's start by preparing the leaven: pour the water, sugar, yeast and flour into a bowl, mix and form a loaf; Cover it with plastic wrap and let it rise for about 1/2 hour.Torta Angelica "width =" 640 "height =" 200 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Angelica-Cake-SimpleVeloce-recipe-Gordon-Ramsays-version.jpg 640w, https: //www.sempliceveloce .it / wordpress / wp-content / uploads / 2017/12 / Torta_Angelica_ricetta_010-300x94.jpg 300w "sizes =" (max-width: 640px) 100vw, 640px

In the meantime, prepare the dough, put the warm milk, 3 egg yolks, sugar and salt in a bowl, mix the mixture and pour it into a larger bowl, or into the bowl of the planetary mixer, containing the flour (400 g of manitoba), mix with a wooden spoon and add the butter a little at a time (knead by hand or with the planetary mixer, with a hook. Once all the butter has been added, and after about 10 minutes of processing you will get a smooth and compact dough

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add the leavened dough to the dough, a little at a time, incorporate it into the dough by hand or with the mixer. When the two compounds are completely blended, put the dough in a tall container previously buttered on the bottom, and cover with cling film. Let it rise for about 3 hours, until it has doubled in volume (put the container in a warm room).

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After rising, pour the dough on a pastry board, roll out with a rolling pin, brush with melted butter and pour immediately (otherwise if the butter hardens they will not stick) on the surface the chocolate chips or raisins, leaving 4 -5 cm all around.

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Roll the dough from the longer side onto itself. Cut the dough in half lengthwise, and twist the two strands thus created on themselves, arrange the garland on a sheet of parchment paper that you are going to create by intertwining the two strands on themselves.

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Put the flaps underneath so that they are not visible from above. Brush with previously melted butter and bake at 180 degrees for 40 minutes. Halfway through cooking, place a sheet of aluminum foil on the surface so as not to darken the cake. After taking the cake out of the oven, sprinkle with icing sugar and serve. And your Angelica Cake is ready. Enjoy your meal!

It can be stored under a glass bell, once cooled, for 2-3 days.

WINE PAIRING: Passito di Pantelleria (from www.vinacciolo.it)

Angelic Cake "style =" width: 640px;

Enjoy your meal!

3.1

Lemon, lime and mint popsicles Quick and easy recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Lemon lime and mint popsicles: today we prepare homemade popsicles, my daughter decided to help me :-). We chose two flavors that my daughter and I particularly love: lemon and mint, having molds for 8 popsicles I decided to prepare 4 with lemon and 4 with mint. For those with the chin I used Fabbri syrup, for those with lemon it is necessary to use hot water (no need to boil it, as long as it is hot from the tap) to dissolve the sugar well. The addition of lime gives an extra touch but it is not necessary. If you love the taste of lime, you can also add the grated rind of this fruit to the mixture, and maybe a few thin slices to embellish the popsicle. Try it, they are refreshing and delicious!

Ingredients for 8 popsicles of 75 gr

LEMON ICE:

210 grams of hot water
60 gr of lemon juice + 1 lime
50 grams of sugar

MINT ICE LOLLIES

225 grams of water
75 gr of mint syrup

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Look at the VIDEO RECIPE OF HOME MADE ICE LOLLIES

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Lemon lime and mint popsicles

Let's start with lemon ice: mix the hot water with the sugar well.

Lemon lime and mint popsicles "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2018/07/Ghiaccioli-al-limone-lime- e-mint_06.jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2018/07/Ghiaccioli-al-limone-lime-e-menta_06-300x197.jpg 300w "sizes =" ( max-width: 449px) 100vw, 449px
Lemon lime and mint popsicles

With the citrus squeezer, extract the lemon and lime juice, filter it with a sieve and add the juice to the sugared water, stirring.

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Lemon lime and mint popsicles

We keep the mixture aside.

Mint popsicles: mix the mint syrup well with the water (we can add a few mint leaves if desired) …

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Lemon lime and mint popsicles
Lemon lime and mint popsicles "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2018/07/Ghiaccioli-al-limone-lime- e-mint_11.jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2018/07/Ghiaccioli-al-limone-lime-e-menta_11-300x197.jpg 300w "sizes =" ( max-width: 449px) 100vw, 449px
Lemon lime and mint popsicles

… pour the two compounds into the molds and put them in the freezer for at least 4-5 hours.

And here are our homemade lemon, lime and mint popsicles.

Lemon lime and mint popsicles

Lemon lime and mint popsicles "style =" width: 640px;

Enjoy your meal!

3.1

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