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Nigella’s Chocolate Cake – Italian cuisine reinvented by Gordon Ramsay

Nigella's Chocolate Cake


Combine all the powders (flour, sugar, cocoa, baking powder and bicarbonate of soda) in a bowl and mix, then also add the liquid ingredients (eggs, vanilla, sour cream, soft butter at room temperature) and mix.

Pour into the buttered and floured mould, level the surface with a spatula and cook for around 40-45 minutes at 180°C, in a pre-heated static oven (be sure to always do the toothpick test), then remove from the oven and leave to cool completely.

When the base is cold, prepare the cream: combine butter and chocolate pieces in a bowl and melt them (in the microwave or in a bain-marie), then leave them to cool.
Then add sour cream, golden syrup (or honey) and vanilla; once blended, add the sifted icing sugar, mixing until you obtain a uniform mixture.
(If you think the cream is too thick, add 1 tablespoon of hot water, if it seems too liquid, add 1 more tablespoon of icing sugar.)

Gently turn out the cake and cut it in half, then fill with 1/3 of the cream.

Close with the second disc, cover with the remaining cream and decorate as desired with chocolate chips.

Nigella’s chocolate cake is ready, all you have to do is enjoy it.

Chocolate Mousse Recipe | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

Chocolate Mousse Recipe |  The Italian kitchen


For the chocolate mousse recipe, chop the chocolate and place it in a bowl together with the milk and sugar. Immerse the container in another with two inches of warm water and bring everything to the heat. Stirring gently, let the chocolate melt in a bain-marie, mixing it with the other ingredients.

Remove the bowl from the water and add the egg yolks to the mixture (keep the egg whites), one at a time, not adding the next one if the previous one has not been perfectly mixed. Let the resulting cream cool. Meanwhile, mount gr. 100 cups of cream, well firm and, separately, the egg whites until stiff. First add the cream to the now cold chocolate mixture, mixing it delicately, then the egg whites. Distribute the mousse between 6 individual cups or collect it in a single cup.

Whip the remaining cream, placing it in a pastry bag with a twisted nozzle and let it come out in large tufts in the center of the cups (or decorate the cup). Serve the mousse accompanied with biscuits of the “cat’s tongue” type.

Chocolate plumcake – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

Plumcake al cioccolato


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