Tag: Cake

Chocolate salami … in the shape of a cake! – Italian Cuisine

Chocolate salami ... in the shape of a cake!

The goodness of chocolate salami, but presented as a cake: the shape changes, but not the substance! A different idea for the snack

We all know the chocolate salami, a delicious dessert perfect even for one snack accompanied by hot tea on cold winter afternoons.
Preparing it is really simple and takes little time. But if we told you that it is also possible to propose it in the form of a cake? Yes, instead of in the canonical form of salami, therefore cylindrical and elongated, serve it as a classic cake. A purely aesthetic question, which does not affect the goodness of the ingredients.

Below, we provide you ingredients and procedure to prepare it at home, while in our gallery, many advice to taste it at its best and make it even more delicious.

Chocolate salami cake: the recipe


To prepare your cake chocolate salami, you need: 300 grams of dry biscuits, 200 grams of dark chocolate, 100 grams of sugar, 150 grams of butter or margarine and 30 grams of bitter cocoa powder.


Preparation takes about 20 minutes. First, melt the butter in a saucepan over low heat, and the chocolate in another. Meanwhile, crumble the biscuits, then place them in a bowl with the sugar and add the melted butter and chocolate. Knead with your hands. At the end, add the bitter cocoa to the mixture. Line a cake pan with plastic wrap, pour the mixture and level it with the help of the back of a spoon. Place the pan in the fridge for a couple of hours, in order to compact the dough. Before serving, sprinkle with other bitter cocoa.

Christmas forest cake – Italian Cuisine

»Christmas forest cake

First whip the eggs with nutella and flour until a very homogeneous mixture, then pour into the buttered mold and cook for about 20 minutes (remember that it is a brownie, not a sponge cake, so inside it must not dry out too much) at 180 ° C in a preheated convection oven.
Once baked, allow to cool completely.

In the meantime, start preparing the cones: melt the chocolate in the microwave or in a bain-marie, add the dye and mix until a homogeneous color is obtained.

One at a time, pass the cones in the chocolate, trying to cover them entirely, then decorate them immediately as you like with the sugars: I decided to make them all different from each other.
Let it dry for at least 1 hour while the brownie cools.

When the brownie is completely cold and the chocolate completely dry, whip the very cold cream from the fridge (I used that spray directly to make it first) and fill all the cream cones (with that spray it takes a moment, with the normal one you will use a little more time).
When all the cones are filled with cream, place them on the cold brownie (I recommend: it's really cold, or cream and chocolate will melt!).

All that's left is the finishing touch: sprinkle some coconut flour to simulate the snow and your Christmas forest cake will be ready!

Sponge cake with pears recipe – Italian Cuisine

Sponge cake with pears recipe

  • 1 kg boiled pears
  • 500 g milk
  • 445 g caster sugar
  • 300 g fresh cream
  • 100 g orange juice
  • 100 g flour
  • 100 g soft nougat
  • 100 g ladyfinger biscuits
  • 30 g corn starch
  • 4 pcs yolks
  • 3 pcs eggs
  • icing sugar
  • butter
  • lemon
  • cinnamon powder

For the recipe of the sponge cake with pears, wash 1 pear and cut it into thin slices; arrange them, without overlapping them, on a baking tray lined with baking paper; sprinkle them with a little lemon juice, sprinkle them with icing sugar and bake them at 100 ° C for 1 hour. Prepare a syrup by boiling 600 g of water with 100 g of orange juice and 250 g of granulated sugar. Peel the remaining pears and cut them in half lengthwise; remove the core and cook them in the syrup for 30-35 minutes.
Whip the eggs with 115 g of granulated sugar in a frothy mixture; mix 100 g of sifted flour and distribute it in a hinged mold (ø 22 cm) covered with lightly buttered and floured baking paper. Bake at 180 ° C for about 20 minutes. Bring 500 g of milk to a boil and pour over the 4 beaten egg yolks, also adding 80 g of granulated sugar, corn starch and grated zest of 1/2 lemon. Bring back to the heat and cook stirring, until the cream begins to thicken. Blend 250 g of pears in syrup, mix them with the cream and let cool. Cut the sponge cake into rectangles of about 10 × 3 cm.
Dip the sponge cake and ladyfingers into the pear cooking syrup. Whip the cream with 1 tablespoon of icing sugar. Fill the cup, alternating the sponge cake, the pears in syrup, the ladyfingers and pieces of nougat. Finish with the pear cream and complete with the whipped cream, the baked pear slices and a sprinkling of cinnamon.

Proudly powered by WordPress