Tag: Cake

Chocolate, pear and hazelnut cake – Italian Cuisine

Pears and chocolate: you can't go wrong with this combination! Here is the easy recipe for the cake with pears, dark chocolate and hazelnuts

When autumn approaches, the colors begin to change and with them the flavors we want to bring to the table. Our stylist Beatrice Prada gave us a perfect cake for moments like these, using ingredients that together make our mouth water in no time at all: pears and the chocolate, enriched by the intense taste of hazelnut flour.

Above all, it is one quick and easy recipe: to prepare it you will need a few utensils, you can decorate it as you wish and in 45 minutes you will have created an effect cake, soft inside and delicious.

How to prepare the chocolate, pear and hazelnut cake


200 g Hazelnut flour
150 g Dark chocolate
100 g Butter
80 g Sugar
4 eggs
6 small pears


Preheat the oven to 180 degrees and grease a low mold about 28 cm in diameter.
Wash and cut the pears into thin slices lengthwise and remove the stalk.
Melt the chocolate and butter in a bain marie or in the microwave and allow to cool. In the bowl of the mixer, beat the eggs with the sugar, gently add the hazelnut flour and the warmed mixture of butter and chocolate.
Pour into the mold and decorate with the pear slices.
Bake for about 30 minutes at 180 degrees.

Recipe Princess Mirtilla's cake – Italian Cuisine

Recipe Princess Mirtilla's cake

  • 10 cereal biscuits
  • a yogurt jar of soft butter
  • two yoghurt jars of spreadable cheese
  • two yogurt pots of powdered sugar
  • a pack of fresh cream of 200 ml
  • a envelope of vanillin
  • juice of half a lemon
  • berry jam
  • mixed berries

For the Princess Mirtilla Cake recipe, hand-chop the cookies into a bowl and mix in the butter. Butter a cake pan, pour this mixture into it and level it with a spoon. Let it rest in the refrigerator for 20 '. Put the cheese and powdered sugar in a bowl, mix well with a whisk, adding the vanilla and lemon juice.

Pour the cream into another bowl and whip it with the mixer; add it to the cheese, mixing carefully from bottom to top. Spread this filling on the biscuit base. Level well with the spoon and place back in the refrigerator for two hours.

Before eating it, the final touch. Remove it from the pan, cover the surface with a few tablespoons of jam and decorate it with berries.

Pocket Coffee Cake – 's Pocket Coffee Cake Recipe – Italian Cuisine

»Pocket Coffee Cake - Misya's Pocket Coffee Cake Recipe

First, prepare all the coffee.

Put cocoa, sugar and salt in a saucepan and mix, then add the butter in pieces and the still hot coffee and cook over low heat, stirring, in order to melt the butter and obtain a smooth and homogeneous cream.

Weigh 150 g of the cream you have obtained and set them aside; let it cool all (both the one set aside and the one to use).
In a bowl, combine the dry ingredients (flour, baking powder and chocolate chips) and mix.

When the cream is cold, put it in a bowl and stir in the eggs, one at a time, then add the flour mix as well.

Mix until you get a homogeneous mixture, then pour into the mold lined with parchment paper and cook for about 30 minutes in a preheated convection oven at 160 ° C.
Once ready, take out of the oven and let it cool.

When the cake has cooled, unmold it and make cuts on the surface.
At this point, pour the icing, so that it penetrates thanks to the cuts created.

The Pocket Coffee cake is ready, you just have to serve it.

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