Tag: Soft

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

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

****

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.

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).

Add the flour and cocoa mix to the whipped eggs several times, alternating it with milk, and continue to mix with the whisk.

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.

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.

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!

3.1

Sweet pumpkin focaccia (very soft, with caramelized topping!) Easy – Gordon Ramsay’s version

There Sweet pumpkin focaccia it's a leavened amazing! variant of the salty version. In this case, always made with Flour, water, yeast, pumpkin pulp in the dough that makes it very soft, but with the addition of a small one percentage of sugar, which gives the sweet taste! To complete, a honey topping And scented with cinnamon; slightly crunchy and caramelized that pleasantly contrasts with the soft interior! An ideal unique delight either alone, both to accompany Nutella, Jams, Chocolate cream !

It's about a easy preparation, which you can make by hand without mixer. The time of wait for the leavening, spread in a pan, bake in the oven and yours Sweet pumpkin focaccia is ready to be served! Ideal for Breakfast, snack, from to carry in the backpack of school, for theoffice, but also for Buffet and parties such as Halloween ,; believe me also i children they will love it!

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes + rising times	30 minutes	50 minutes

Ingrediants

Quantity for 1 large classic oven pan
For the dough: 800 grams of Manitoba flour (which you can replace with '0 or' 00 flour) 1 level tablespoon of dry brewer's yeast (or 10 g of fresh brewer's yeast) 400 ml of water 40 grams of soybean oil 400 gr of cooked pumpkin puree, perfectly dry (I prefer to get it from pumpkin cooked in the oven, it is also good boiled, steamed, frozen, important is that it is squeezed very well and dry) 80 grams of sugar 13 gr of fine salt To season: 3 tablespoons of sugar 2 tablespoons of butter (which you can substitute with very mild soybean oil) 2 teaspoons of cinnamon 3 – 4 tablespoons of honey to be added as soon as hot

Quantity for 1 large classic oven pan

For the dough:

800 grams of Manitoba flour (which you can replace with '0 or' 00 flour)
1 level tablespoon of dry brewer's yeast (or 10 g of fresh brewer's yeast)
400 ml of water
40 grams of soybean oil
400 gr of cooked pumpkin puree, perfectly dry (I prefer to get it from pumpkin cooked in the oven, it is also good boiled, steamed, frozen, important is that it is squeezed very well and dry)
80 grams of sugar
13 gr of fine salt

To season:

3 tablespoons of sugar
2 tablespoons of butter (which you can substitute with very mild soybean oil)
2 teaspoons of cinnamon
3 – 4 tablespoons of honey to be added as soon as hot

Method

How to make sweet pumpkin focaccia

First of all, prepare the dough by following the PUMPKIN FOCACCIA procedure

The ingredients are the same, the only difference is add the sugar immediately with the flour.

Only after rising, you can roll out in a baking tray lined with parchment paper and season with sugar and cinnamon previously mixed together:

Then let it rise for another hour and before baking, add the scattered flakes of butter or a drizzle of oil.

Finally bake in the oven at 190 ° static, very hot, in the lower part on the bottom for 10 minutes, then transfer to the middle part and complete cooking for another 15 – 20 minutes until golden brown! check the times, they could increase or decrease from oven to oven!

Remove from the oven and pour in the honey immediately!

Here is ready Sweet pumpkin focaccia!

It keeps perfectly 3 days well sealed in a film

Coconut and apple pie (soft, butter-free, light and gluten-free!) – Gordon Ramsay’s version

There Coconut and apple pie it's a sweet greedy a halfway between a coconut cake and an apple cake but more light And less fat! Made with base from coconut flour And rice flour, without butter And yogurt which makes it very soft; and theaddition of apples in the dough and on the surface, which give a fruity taste it's a moist consistency amazing! To complete the dessert, when it is still hot, a drizzle of honey and coconut flour who give a caramelized topping : tasting poetry!

It is also a super easy prep! You need them just 5 minutes to make the dough, decorate the surface with apple slices! Once out of the oven you will hear the intoxicated perfume that will come confirmed by tasting divine! Trust me, it will become one of yours autumn and winter cakes favorite! I served it with the Vitasnella sap with coconut water with a crazy flavor, perfectly in tune with the cake. Refreshing and regenerating: a real treat! Excellent not only for Breakfast and start your day with taste and energy, but for one snack with fruit or a post meal desserts! Maybe with the addition of a scoop of ice cream or custard that also give the touch of creaminess!

Discover also:

Coconut biscuits (2 ingredients, very easy and delicious to melt in your mouth!)

Coconut and apple cake recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	35 minutes	50 minutes

Ingrediants

Quantity for 6 people one pan 24 x 24
130 grams of rice flour (which you can replace with 100's flour) 70 gr of coconut flour (rapé coconut) + 2 teaspoons to complete 2 large eggs 50ml coconut oil (which you can substitute with seed oil) 200 grams of 0% fat Greek yogurt (which you can replace with classic Greek yogurt or 160 grams of white yogurt) 5 – 6 small apples (4 – 5 apples for decoration, 1 for the inside) 150 grams of brown sugar + 1 teaspoon to complete 1 sachet of baking powder 1 teaspoon of vanilla extract 2 tablespoons of honey (for brushing)

Quantity for 6 people one pan 24 x 24

130 grams of rice flour (which you can replace with 100's flour)
70 gr of coconut flour (rapé coconut) + 2 teaspoons to complete
2 large eggs
50ml coconut oil (which you can substitute with seed oil)
200 grams of 0% fat Greek yogurt (which you can replace with classic Greek yogurt or 160 grams of white yogurt)
5 – 6 small apples (4 – 5 apples for decoration, 1 for the inside)
150 grams of brown sugar + 1 teaspoon to complete
1 sachet of baking powder
1 teaspoon of vanilla extract
2 tablespoons of honey (for brushing)

Method

How to make apple and coconut cake

First of all, prepare the APPLE CAKE dough

following the ingredients you find here, but the link procedure! the doses are identical!

Once the apples have been peeled, cut one into very small pieces and add it to the dough, mixing well.

cut the rest of the apples in half first and cut each apple half into thin slices without breaking up the order! thus making 9 piles.

Then pour the mixture into a baking tray lined with baking paper and add the piles of apples as in the drawing:

how to make coconut and apple pie

Finally bake in a static oven at 180 ° for about 35 – 40 minutes, the time it is dry with the toothpick test!

Then, when it is still hot, brush with honey and add the coconut flour to the surface!

Yours is ready Coconut and apple pie!

serve with your refreshment Vitasnella sap with coconut water! You will feel what goodness!

You can perfectly store at room temperature 3 – 4 days better if in a cake bell.

Follow my recipes on TUALMEGLIO!