Tag: Poppy

Ricotta and chocolate cake, the best recipe! – Gordon Ramsay’s version

There Ricotta And Chocolate Cake it’s a Sweet amazing based on fresh ricottaeggs, sugar and chocolate chips. There characteristic which makes it the Best Recipe is that it is not only done with very few ingredientsalone 15 minutes! His creamy consistency And soft that melts in your mouth, at times darkconquers at the first taste, making everyone exclaim: la better never tasted it!

You may have guessed that it is a ricotta and chocolate cake easy And fast. For the realization you can use the ricotta you preferit is important that it is well drained before using it. Same rule, you can choose the chocolate available : drops, pieces, leftovers that you find in the pantry. The only attention goes to moderate cookingso that that is formed crackled surface it’s a very creamy interior and tender to give you an idea similar to a Migliaccio; but more delicate and frothy when bitten. Indescribably good! Self Instead you want to make a ricotta and chocolate cake fluffy, I recommend making the classic ricotta cake, to which you can also add the drops. The ricotta and chocolate cake is excellent both at room temperature and cold. at any time of the day, for one breakfast energy, one snack delicious, but also a dessert end of the meal. Her beauty also makes her ideal for women more special occasions like a Sunday with family. Try it now and let me know if it’s not heavenly!

You like them Ricotta and chocolate cakes ? also try:

Ricotta and chocolate tart (made with a shortcrust pastry shell and filled with ricotta and creamy chocolate)

Ricotta and chocolate cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	45 minutes	1h


Bass	Italian	310 Kcal

Ingredients

Quantity for 6 people – 1 20cm baking tray
450 g of well-drained ricotta 150 g of sugar 4 eggs 50 g of potato starch (which you can replace with classic ’00 flour) seeds of a vanilla bean (or vanilla extract or sachet) finely grated peel of an orange 80 g of chocolate chips (or any chocolate bar you have available) icing sugar (for decoration)

Quantity for 6 people – 1 20cm baking tray

450 g of well-drained ricotta

150 g of sugar

4 eggs

50 g of potato starch (which you can replace with classic ’00 flour)

seeds of a vanilla bean (or vanilla extract or sachet)

finely grated peel of an orange

80 g of chocolate chips (or any chocolate bar you have available)

icing sugar (for decoration)

Equipment

Method

How to make ricotta and chocolate cake

First of all, separate the yolks from the whites.

Then whip the egg whites until very stiff on one side with 1 tablespoon of sugar.

With the same dirty whisk, separately, whip the egg yolks with the rest of the sugar, sugar, vanilla and the finely grated peel of 1 orange.

You must obtain a light and frothy mixture, to which you will add the perfectly drained ricotta:

how to make ricotta and chocolate cake - Recipe by Tavolartegusto

At this point, whip the ricotta and finally incorporate the starch.

Finally add the egg whites, this time mixing them with a spatula with slow movements from bottom to top, to avoid dismantling the mixture.

Then add the chocolate chips, leaving a teaspoon aside.

preparation of ricotta and chocolate cake - Recipe by Tavolartegusto

Mix the mixture of your ricotta and chocolate cake well and pour the mixture into a previously buttered and floured pan:

cook the ricotta and chocolate cake - Recipe by Tavolartegusto

At this point add the teaspoon of drops scattered on the surface.

Finally, cook in a preheated static oven at 180° for about 45 minutes, or until the cake thickens and forms craquelé cracks on the surface and when tested with a toothpick it is dry.

Remove from the oven and leave to cool for at least 5 – 6 hours at room temperature on a wire rack.

Remember, the slice must be cold before cutting.

Finally dust with plenty of icing sugar!

Here it is ready Ricotta And Chocolate Cake

ricotta and chocolate cake recipe - Recipe by Tavolartegusto

Look at that heavenly consistency: the cake with ricotta and chocolate super creamy!

cake with ricotta and chocolate - Recipe by Tavolartegusto

storage

You can store at room temperature or in the fridge for about 3 days.

Also discover my entire collection of homemade cakes!

Mini Easter eggs (Easy and quick recipe!) – Gordon Ramsay’s version

The Mini Easters they are gods rustic tarts perfect for the appetizer Easter! Self you don’t have time to make the classic Easter cake or you simply want each diner to have their own single portion these Mini Easter cakes I am the solution! You will need one muffin moldsome pasta brisé to make the shell, chard And ricotta as a filling and 1 egg to add to the center. The latter after cooking, will be clearly visible when cut just like a good luck surprise! They are not super tasty?

By now you know how much you love making mini versions, a few years ago I prepared Mini casatielli, inspired by the great Easter rustic! Today I thought I’d transform the most beloved Easter savory cake into a small format! No sooner said than done. Believe me I am very fast! If you want the filling you can also prepare it the day before and They assemble in exactly 10 minutes! For the central egg you can use the classic one, or quail eggs smaller. To you the choice! The result will be equally special! Easter cakes are ideal for enjoy cold, when all the flavors are perfectly arranged. You can present them as an appetizer, Easter aperitif spring buffet together with other rustic ones that you can pick them up with your fingers like the savory puff pastry Colomba and the choreographic savory Danube! Being very practical to transportyou can also bring them for the picnic Easter Monday. The wonderful figure is guaranteed!

Discover also:

Neapolitan Pastierine (the mignon version of the most loved Easter dessert)

Mini Pasqualine recipe

PREPARATION TIMES

Preparation	Cooking	Total
45 minutes	15 minutes	55 minutes


Bass	Italian	322 Kcal

There are AFFILIATE LINKS in the recipe

Ingredients

Quantity for 6 pieces
2 rolls of shortcrust pastry you can buy or make at home 600 kg of cleaned chard or spinach 200 g of cow’s milk ricotta 3 tablespoons parmesan 1 small fresh spring onion 1 teaspoon of oil fresh marjoram or dried marjoram 1 egg + 6 eggs (classic or quail for the filling) salt

Quantity for 6 pieces

2 rolls of shortcrust pastry you can buy or make at home

600 kg of cleaned chard or spinach

200 g of cow’s milk ricotta

3 tablespoons parmesan

1 small fresh spring onion

1 teaspoon of oil

fresh marjoram or dried marjoram

1 egg + 6 eggs (classic or quail for the filling)

salt

Equipment

Method

How to make single-portion Easter cakes

First of all remember that if you want to achieve 1 unique cakefollow the recipe for the classic Easter cake.

Then place the finely chopped spring onion with 1 tablespoon of oil in a rather large pan and fry for a few seconds.

Then add the cleaned chard or spinach and the chopped marjoram.

Turn and add a few tablespoons of water, lower the heat and leave to simmer in the pan. When the beets are soft, remove the lid and let the water dry!

This step is essential to have a soft filling that does not leak water

Finally let it cool completely.

When the beets are cold, add the perfectly drained ricotta, the parmesan, salt, the egg and mix with a fork until you obtain a creamy filling:

filling for mini pasqualine - Recipe by Tavolartegusto

At this point, lightly oil the aluminum molds like these, which, as you can see, fit perfectly into the muffin pan:

Easter cakes in muffin molds - Recipe by Tavolartegusto

Divide each roll of rectangular pastry brise into 6 pieces (total 12 pieces) and line each cake with a piece, don’t worry if it seems crooked or short, you will create the edge with the closure!

Finally add 1 and a half tablespoons of filling in each piece, finally very delicately add 1 raw egg to the center of each mini Easter egg.

Then place the other edge of dough on each cake and close the edge.

how to make mini pasqualine - Recipe by Tavolartegusto

Finally, if you want to brush with an egg yolk, but it is optional, cook in a preheated static oven at 200° for the first 10 minutes, then lower to 180° and continue cooking for another 5 – 6 minutes.

They must be golden. Wait for them to cool before cutting!

Here are yours ready Mini Easters

mini pasqualine - Recipe by Tavolartegusto

storage

They keep perfectly at room temperature for 3 days.

If you love this type of preparation, also look at my collection of Appetizers

Sfinci di San Giuseppe (Original Sicilian recipe) by Tavolartegusto – Gordon Ramsay’s version

The Sfinci of San Giuseppe (Sfince) are gods fried desserts typical of Sicilian pastry shop (particularly from Palermo) who prepare for the Father’s Day, March 19th! It’s about very soft pancakes (in fact the name derives from the Latin ‘spongia’ which means ‘soft’) made with a choux dough of flour, butter and eggs very similar to Zeppole di San Giuseppe. First cooked in boiling oil, then filled with ricotta cream And chocolate chips finally decorated with grains of pistachios, cherry and zest of candied orange. An immense delicacy, you’ll be amazed at how much it is simple to prepare at home with all my step by step advice!

Although there are different regional variations; what they propose is the Original recipe of the Sfinci of San Giuseppe taken from my manual traditional Sicilian sweets confirmed by my Palermo native friend! In short, one guarantee of success. THE secrets for a perfect result there are 2. First of all get the right ingredients: sheep’s ricottaperfectly drained for a stuffed dense and not humid. For candied fruit, prefer fragrant and consistent pastry ones, even better if home-made. Secondly, when you bake, make a slow and constant fryingso that the Sfince yes colors gradually golden and become alveolated inside and spongy! Just like Bignè di San Giuseppe, I find them perfect not only for serve and give as gifts for our dads, but also as a Sunday dessert for the whole family spring. Try them and let me know if they aren’t amazing!

Discover also:

Sicilian Cannoli (the true original recipe, explained step by step)

Sfinci recipes from San Giuseppe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	20 minutes	40 minutes


Bass	Italian	433 Kcal

Ingredients

Quantity for 15 pieces
dough : 250 g of ’00 flour 250g of water 50 g of butter 5 medium eggs 5 g of salt 1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard) filling: 400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining 150g of granulated sugar 60 g of chocolate chips decoration: 1 candied cherry for each slice 1 candied orange peel for each slice 2 tablespoons of chopped pistachios

Quantity for 15 pieces

dough :

250 g of ’00 flour

250g of water

50 g of butter

5 medium eggs

5 g of salt

1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard)

filling:

400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining

150g of granulated sugar

60 g of chocolate chips

decoration:

1 candied cherry for each slice

1 candied orange peel for each slice

2 tablespoons of chopped pistachios

Method

How to make St. Joseph’s Suffici

First of all, drain the ricotta by squeezing it very well in a cloth and sieve it with a sieve to eliminate any lumps, work it with the sugar and leave it aside in the refrigerator so that it mixes perfectly:

ricotta cream for sfinci di san giuseppe - Recipe by Tavolartegusto

Then dedicate yourself to the dough of the sfinci: in a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles (a sign that the boiling has started) and add the flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Then place the saucepan on the heat and stir for a few more seconds, until you hear rubbing under the pan:

dough for sfinci di san giuseppe - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and cool it by working it with a spatula and only when it has cooled (be careful not before) can you add the eggs one at a time, adding the second only when the first is perfectly mixed.

The final dough must be soft and firm:

how to make sfinci di san giuseppe - Recipe by Tavolartegusto

How to fry swollen, golden and dry dumplings!

First of all, use a rather large saucepan with high edges, the swells will swell and need space.

Then melt the lard (or heat the oil) at a temperature of 165 – 170°, over medium heat, the oil must be hot but not excessive, otherwise it will brown too much.

If you don’t have a thermometer, every now and then move the saucepan away from the heat to lower the temperature, this trick will help you have golden and not burnt dumplings!

Furthermore, before starting cooking, test with a small piece first, if it floats and fills with bubbles it is ready, otherwise, if it sinks, it means that the oil is still cold.

Finally, with the help of a spoon, take the dough and immerse it in boiling oil and fry only 1 – 2 puffs at a time so that they have the necessary space to swell.

Use two forks to turn them often and cook in this world for 6 – 8 minutes, occasionally moving the saucepan away from the heat.

When they are nice and swollen, golden and light, drain them onto a serving plate previously lined with kitchen paper, without crushing them.

Complete the cooking in this way for all the pancakes, then transfer them to a plate without kitchen paper, without placing them on top!

Stuff and decorate the San Giuseppe sfinci

When all the sfinci have cooled, add the ricotta cream, add the chocolate chips and mix well:

stuff the sfinci di san giuseppe - Recipe by Tavolartegusto

then add a generous spoonful of filling on each filling.

Finally decorate with a teaspoon of chopped pistachios, a candied cherry and a slice of candied orange peel.

Here are yours ready Sfinci di San Giuseppe ready to serve

sfinci di san giuseppe - Recipe by Tavolartegusto

Sfinci variant of baked San Giuseppe

For those who don’t want to fry, there is a solution, you can also make these like Zeppole di San Giuseppe in the oven, the dough remains the same as does the procedure.

place the spoonfuls on a sheet of baking paper well spaced at least 10 – 12 cm apart and cook at 200 for the first 10 minutes, then lower to 180° and complete cooking for another 20 minutes. Finally stuff as indicated.

storage

They can be kept for 2 days, but be aware that they should be enjoyed fresh immediately, like all fried desserts!

Don’t miss the entire collection of sweets for Father’s Day