Cocoa and ginger chocolate muffins – Italian Cuisine

Are you ready to prepare an exciting treat with us? Cocoa and ginger chocolate muffii are just fabulous! There is nothing to say, organic Alce Nero ginger chocolate gives an extra touch to what is one of the most well-known sweets in the world. Excellent at breakfast next to a glass of milk, perfect as a snack accompanying a cup of steaming tea, these soft chocolate muffles will win you over with their intense and slightly pungent taste on the finish. Knowing then they are products belonging to the firetrade line, or obtained in ethical conditions, they seem even more good!

To prepare cocoa and ginger chocolate muffins, combine all the dry ingredients in a bowl: cocoa, sugar, baking powder, baking soda, flour (preferably sifted) and a pinch of salt.

In another bowl, beat the egg and add the seed oil and milk; stir just to mix the ingredients, you won't have to incorporate too much air.

Transfer the liquid mixture to the bowl with the dry ingredients and mix to mix everything. Cut the ginger chocolate into pieces and cut it in pieces, leaving it a little later. Mix everything.

Distribute the batter in the muffin mold where you have some muffin papers filled in, filling each mold for 3/4 of the capacity.

Sprinkle each muffin with the chocolate chips set aside.

Bake the cakes at 180 ° C for about 18-20 minutes or until cooked.

Take the sweets out of the oven, let them cool and serve them for tea with friends or for a rich breakfast.

All the organic good in your recipes – Italian Cuisine

Pomegranate Tart – Recipe Pomegranate Tart – Italian Cuisine

First prepare the pastry by combining the flour and butter first and then also sugar, vanilla, egg yolks and salt.

Work quickly, cover with plastic wrap and let stand for 1 hour in the fridge.

In the meantime start preparing the pomegranate cream: open the pomegranates in half and pass them on a juicer as if they were oranges, making the juice.
Once you have obtained 300 grams of juice (it will take at least 2 pomegranates), strain it.

Then move on to the actual preparation of the cream: put sugar and starch in a saucepan, add water and juice and cook over low heat until it has thickened well, then let it cool completely.

Once the rest is over, resume the pastry, roll it out on a lightly floured work surface and cover the bottom and edges of a buttered tart mold.
Prick the bottom, then cook for about 15-20 minutes at 180 ° C in a preheated ventilated oven.
Transfer to a large bowl, cover with plastic wrap and let it cool completely.

When both the base of the tart and the cream are completely cold, start assembling: first of all whip the cream, very cold in the fridge, and add it to the pomegranate cream, stirring gently with movements from the bottom upwards.

At this point pour the cream on the pastry and level the surface well.

Decorate the pomegranate tart with the grains set aside, then let it rest for at least 1 hour in the fridge before serving.