Tag: Vinegar

Original recipe American Mississippi Chocolate Cake – Gordon Ramsay’s version

There Mud Cake (Mississipi Mud Cake) is a sweet amazing! A typical chocolate cake of american cuisine originally from Mississippi ; which literally means "Mud cake" for his "muddy" consistency, that is to say creamy and extra melting to the bite like a chocolate but at the same time compact! It is realized with double chocolate in the dough: cocoa powder And dark chocolate, Which together with eggs, butter, sugar and flour once baked in the oven , give life to one perfect base to taste natural ; or ideal for one Cake covered with chocolate, stuffed, or floors ! in conclusion a pure gluttony! You want prepare it at home? Here is for you Mud cake recipe, with all tricks And advice illustrated step by step to make it happen in a few steps amazingly greedy just like those enjoyed in the United States!

Mud Cake

Like any traditional preparation, they exist different versions, including the Missisipi mud pie with a base of chocolate biscuits with a creamy filling. Today I give you the Original recipe of the Mud cake taken from the book by Toni Brancatisano “the perfect cake”. It's about a quick and easy preparation which does not involve no difficulty! The ingredients simply mix together without even the beater! With these doses, you can choose whether to prepare a single disc to cut in 2 or 3 parts (as in my case if you have to stuff and subsequently to cover with Chocolate Ganache); or prepare multiple discs separated for the realization of naked cakes where you can see the outer edges! To you the choice! The the result will still be amazing! There Mud Cake it's special like dessert at the end of the meal, perhaps accompanied with a scoop of ice cream; snacks greedy, Special occasions and above all how Birthday cake also with various creams! given the beauty, majesty and gluttony; it is also the favorite of the little ones !

Discover also:

The Red Velvet (the original recipe of the American cake with a deep red color and velvet texture)

Mud cake recipe


Preparation Cooking Total
30 minutes 1h 1h and 30 minutes


Quantity for a mold of 25 – 26 cm high 10 cm

for the base:

  • 200 grams of flour 00
  • 150 gr of dark chocolate
  • 100 gr of unsweetened cocoa powder
  • 400 grams of sugar
  • 250 grams of milk
  • 250 gr of butter
  • 3 eggs
  • 1 sachet of baking powder

for the filling and covering

  • 450 grams of dark chocolate
  • 350 ml of liquid cream


How to make the Mississipi Mud cake

First of all, place the chopped chocolate, milk, butter, sugar in a saucepan and melt over low heat, stirring occasionally. Once melted, remove from the heat and let it cool.

Then mix the flour together with the cocoa and baking powder previously sifted together.

Finally, beat the eggs with a fork.

how to make mud cake

Only when the chocolate mixture is fresh, add the eggs and mix with a hand whisk.

Finally, add the flours as well. Mix well, mixing perfectly and then pour into a previously greased and floured pan.

baking mud cake

Finally, bake in a static oven at 160 ° in the middle part for about 1 hour (attention, the time is indicative and depends on the oven and the mold!)

Always do the toothpick test and if it is too wet, continue cooking. If you see that a crust that is too double is formed on the surface, lower the temperature and continue cooking, but do not allow it to dry too much!

If you are cooking the dough on several discs , the cooking time for each disc will be halved!

Finally remove from the oven and leave to cool on a wire rack for 3 – 4 hours.

At this point you can enjoy it immediately with a sprinkling of icing sugar or whipped cream

Or you can stuff it as tradition dictates. For the filling, I suggest you wait 5 – 6 hours for the base to cool down and settle.

First of all, chop the chocolate and add it to the saucepan where you have boiled the cream for a few minutes. Mix until smooth and set aside. It must be shiny, fluid, but at the same time spreadable.

Cut the cake into three discs, add a drizzle of ganache for each layer and finally cover the cake with chocolate.

Yours is ready Mud Cake

Mud cake original recipe

Once glazed, you can keep it at room temperature for 1 day, then go to the fridge, where the outside will solidify, so before serving, keep it at room temperature


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

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Tenerina Chocolate Cake: it is a Ferrara chocolate dessert. Its characteristic that also makes it irresistible, is the creaminess inside, a moist and melt-in-your-mouth consistency, while the outside on the surface creates a crust similar to meringue, very fragile in fact you will find many cracks (it's normal that's right!), it is truly exceptional! Perfect for breakfast with a hot cappuccino or red fruit tea!

Ingredients for one 20-22 cm cake pan

  • 200 gr of 50% dark chocolate
  • 120 grams of granulated sugar
  • 90 gr of butter
  • 50 grams of flour 00
  • 4 eggs
  • 1/2 sachet of vanillin (or grated zest of 1 orange)
  • a pinch of salt
  • powdered sugar on the surface


How to make the Tenerina Cake ⬇ VIDEO

Let's start by melting the dark chocolate, put 2 fingers of water in a saucepan and the pieces of chocolate in a slightly smaller saucepan to place on the other, low heat and let the chocolate melt completely by turning with a spatula.

As soon as it has melted, remove from the heat, remove the saucepan with the water and add the melted chocolate butter cut into small pieces. We turn and wait for the butter to melt too.

Let it cool to room temperature, in the meantime take two large bowls and divide the reds from the whites of the 4 eggs, add half of the egg whites to the bowl caster sugar then about 60 gr, and in the bowl of egg whites the remaining half of sugar, plus in the egg whites we put a pinch of salt.We assemble with an electric mixer starting with the egg whites, and then whisk the egg yolks until they become frothy. At this point the chocolate will be cold enough, we mix again to make it cool more if necessary, and add the melted chocolate to the turli, we also add the half a sachet of vanillin (or the grated rind of an orange) and stir with the spatula.Then add the egg whites whipped until stiff, turning from bottom to top so as not to dismantle the egg whites too much. Finally we add i 50 grams of flour (it is not necessary to sift it as it is so small), we always turn by incorporating air, therefore from bottom to top.Now we line the pan of 20 or 22 cm (the one in photos and videos is 20 cm), using the greaseproof paper, to make the parchment paper adhere just a little butter on the pan, then add the parchment paper disc to the base, and cut a long strip to line the sides of the pan as well.We pour the mixture into the pan and bake in oven static preheated at 170 ° for 25 minutes approximately. At 20 minutes, we begin to check the inside of the cake with a toothpick, which must be moist, not dry! And here is yours Tenerina Chocolate Cake, let me know if it's not very good!

Tenerina creamy chocolate cake

Tenerina creamy chocolate cake "style =" width: 640px;

Enjoy your meal!


Vegetarian Mushroom Curry – Yet another cooking blog – Gordon Ramsay’s version

Vegetarian mushroom curry

Here is a new vegetarian curry for you. The protagonists of this super comfortable Indian dish are they: mushrooms.

The Indian curry it's one of my favorite comfort foods. I prepare it with shrimp, chicken, turkey, squid and lamb, cod or pork. Or “meat free” like this vegetarian mushroom curry.

The basic recipe is that of Kerala, a region of India where this delicious soup is prepared with a mix of toasted seeds and powdered spices to which you add ghee (clarified butter), chopped onion – garlic – ginger, pulp of tomato and coconut milk.

The result is a colorful and tasty vegetarian curry to be personalized with vegetables or proteins of your choice. I chose to celebrate the arrival of autumn with a mix of fresh mushrooms, but you can use your favorite type of mushrooms, fresh or frozen.

Some ideas on spices to use in my dedicated Amazon showcase *!

Vegetarian mushroom curry

ingredients for 2/3 people


  • 1 teaspoon of black mustard seeds
  • 1/2 teaspoon of cumin seeds
  • 1 teaspoon of coriander seeds
  • a knob of butter (preferably clarified)
  • 1 tablespoon of Madras Curry powder
  • 1 red onion
  • 2 cloves of garlic
  • 1 red pepper 2 cm of ginger root
  • 400ml of tomato sauce
  • 400ml of coconut milk
  • Salt and Pepper To Taste
  • 200 gr of mixed mushrooms cleaned to taste
  • a bunch of coriander (or parsley)
  • accompanying boiled Basmati rice


First, I toasted the seeds in a large pot for 3 minutes, dry, lowered the heat and added the butter and the powdered spices. It is an essential step because the seeds and spices will not be able to release their aroma if they are not roasted. To this batter I added the onion, ginger and garlic, peeled, cut into chunks and then finely blended (keeping a teaspoon of sautéed for the mushrooms).

I seasoned with salt and pepper and let it fry for 5 minutes, adding a few tablespoons of water to keep it from sticking. Then I combined the tomato puree and coconut milk and simmered another 20/25 minutes.

In the meantime, I heated a tablespoon of seed oil and the teaspoon of sauté kept aside, I poured the cleaned mushrooms (cutting the largest into small pieces) and I cooked for about ten minutes. Then I poured them into the curry pot, raising the heat and finishing cooking for another 5 minutes.

I served my veg mushroom curry with a few leaves of coriander (or fresh parsley) and brought to the table with Basmati rice.


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