Tag: Soft

Pumpkin muffins (with a stringy cheese heart) Soft, Greedy and Fast! – Gordon Ramsay’s version

Pumpkin muffin


THE Pumpkin muffin they are gods rustic delicious! Made flour, eggs, milk, pumpkin puree which makes them very soft it's a stringy cheese heart! A unique goodness perfect like starter, aperitif; snack, to serve instead of bread to accompany sliced, cured meat, or main courses; inevitable for the Buffet of the Halloween Party! Together with the delicious pumpkin pie, the beloved Halloween cookies, pumpkin fritters and other delicious treats! Believe me they will literally be snapped up! between large and children!

Pumpkin muffin

It is also a quick preparation And very easy! Once you have obtained the pumpkin puree, just mix it all ingredients in 1 bowl and 1 tablespoon; alone 5 minutes and go into the oven! In this case I have chosen to make gods Savory pumpkin muffins with Leerdammer heart, you can use the soft cheese of your choice : toma, scamorza, filatello, fontina; or create the tasty combination pumpkin and gorgonzola!

Discover also:

Pumpkin sandwiches (very soft and delicious with pumpkin puree, excellent on their own or to be stuffed)

Pumpkin muffin recipe

PREPARATION TIMES

Preparation Cooking Total
15 minutes 20 minutes 35 minutes

Ingrediants

Quantity for 6 pieces (big size)
  • 250 grams of raw delica or mantovana pumpkin (net weight of waste) *
  • 270 grams of flour '00 (or wholemeal or gluten-free)
  • 60 gr of parmesan or parmesan
  • 80 ml of seed oil
  • 30 – 40 grams of milk
  • 2 whole eggs
  • 1 sachet of yeast for savory pies
  • salt
  • 100 gr of stringy cheese (leerdammer, fontina, scamorza)
  • 2 tablespoons of pumpkin seeds to complete
  • * If you choose another type of more watery pumpkin, use 300 gr because you will have to squeeze the pulp very well to obtain a dry puree!

Method

How to make salted pumpkin muffins

First of all prepare the pumpkin, clean it and cut it into cubes and cook the PUMPKIN IN THE OVEN

then blend it with a blender. The pulp will be thick and dry if you have used delica:

pumpkin puree for pumpkin muffins

Then pour the oil and eggs into the pumpkin, mix well with a spoon. Finally add the flour, cheese, salt and sifted yeast. Turn quickly and very little. Add the milk to soften the mixture.

Finally pour 1 tablespoon of dough into each cup, then add 2 – 3 pieces of cheese and finally cover with another large spoonful of dough:

how to make pumpkin muffins

Then add the pumpkin seeds to the surface:

ready-to-bake pumpkin muffins

Finally, bake in a static oven in the medium – high part at 190 ° for about 20 minutes, the time for beautiful domes to form!

Yours are ready Pumpkin muffin !

Savory pumpkin muffins

Once cool, seal them in cling film so they will keep for 3 days!

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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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Pear and soft chocolate cake Quick and easy recipe – Gordon Ramsay’s version

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Print Friendly, PDF & Email

Pear and soft chocolate cake: One of the most successful and delicious sweet combinations of chocolate and pears. The Kaiser pears that with their crunchiness and light acidity manage to balance the sweetness and mellowness of dark chocolate, the cake is soft and rich, an intense flavor of chocolate broken by the inserts of pear slices. On the surface the extra touch is given by the sprinkling of cocoa and cinnamon – for those who love this spice.

Ingredients for a 22-24 cm cake pan

  • 180 gr of granulated sugar
  • 150 gr of eggs (about 3 medium)
  • 1 sachet of vanillin
  • a pinch of salt
  • 180 gr of softened butter
  • 16 gr of baking powder
  • 40 grams of unsweetened cocoa powder
  • 260 grams of flour 00
  • 3 Kaiser pears
  • 120 ml of whole milk at room temperature
  • 50 gr of dark chocolate chips
  • powdered sugar to decorate (or cocoa powder and cinnamon)

Watch the video recipe Pear and soft chocolate cake

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How to make the pear and soft chocolate cake

Combine flour, vanillin, baking powder and cocoa in a bowl, sift and keep this mix aside.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_01 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_01-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

Put the eggs, sugar and a pinch of salt in a bowl and whisk with a whisk for a few minutes until the mixture is light and fluffy (you need 150 grams of eggs about 3 medium eggs, weigh them if the weight is higher then beat the eggs and remove a few teaspoons until you reach the desired weight).Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_02 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_02-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

Add the flour and cocoa mix to the whipped eggs several times, alternating it with milk, and continue to mix with the whisk.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_03 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_03-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

We also incorporate the softened butter (just melted in a bain-marie or in the microwave, without overheating it!) And continue to mix. Finally, add the dark chocolate chips or chocolate chips and mix one last time.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_04 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_04-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

Pour the mixture into the buttered and floured pan (preferably with a zip closure), the size of the pan can range from 22 cm like the one used in this recipe, for a high cake, or 24 cm in diameter to obtain a lower cake, yes it also reduces the cooking time by a few minutes. We arrange the slices of freshly cut pear (so it is not necessary to add lemon to prevent them from blackening) in a radial pattern, and add a few drops of dark chocolate.Pear and soft chocolate cake "width =" 449 "height =" 295 "srcset =" https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_07 .jpg 640w, https://www.sempliceveloce.it/wordpress/wp-content/uploads/2017/11/Torta-pere-e-cioccolato-soffice_07-300x197.jpg 300w "sizes =" (max-width: 449px ) 100vw, 449px

We bake at 180 degrees for 40-45 minutes. When we take out the oven, sprinkle with powdered sugar, or with a mix of cocoa powder and cinnamon (half a teaspoon of cinnamon if you like). Let it cool and open the hinged mold

WINE PAIRING: a good match is with the rare Aleatico di Puglia and Barolo Chinato; or with Rum, Cognac or a Spanish brandy.

In this blog for wine pairings I consulted the site: www.vinacciolo.it

Pear and soft chocolate cake

Pear and soft chocolate cake "style =" width: 640px;

Enjoy your meal!

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