Tag: chocolate

How to make the chocolate egg … stuffing! – Italian Cuisine

How to make the chocolate egg ... stuffing!

A simple chocolate egg can turn into a real dessert capable of surprising everyone. that's how

For years now, at Easter I always prepare a dessert that leaves everyone speechless: thestuffed chocolate egg. I enjoy a always create different fillings using known and lesser known recipes that adults and children like. So I decided to share my ideas with you. But before talking about the fillings I would like to explain the most important passages for the preparation of the egg.

Which egg to choose

Let's start from the base, that is, the egg.
An egg medium-small 150 gr may contain a filling for 3-4 people. Choose it of the size you prefer based on the number of guests at the table.
For what concern kind of chocolateinstead, each recipe has its ideal pairing with dark, milk or white chocolate. But if you have an egg rich in almonds and hazelnuts at home, use it as well, on the contrary, it will make even more scene!

How to serve the egg

For create a solid egg base once divided in half, melt the chocolate and put a spoon in the center of the serving dish. Then, place the egg on top and wait for the melted chocolate to cool. At this point you should have a solid base, but remember not to move the egg anymore.
If instead you want to use the whole egg stuffing it from the tip, then use the plastic base found in the packaging.

How to cut the egg in half

This is certainly the most complex step because the egg is fragile and can easily break.
I therefore recommend you use a knife with a very sharp blade and to cut the chocolate in the part where the two halves of the egg come together. Follow the cut and if necessary heat for a second the knife on the fire so that the blade passes more easily. Use kitchen gloves to avoid leaving fingerprints on the chocolate or melting it with heat.
If you want to use the whole egg instead, cut it on the tip staking it with a spoon, or even in this case use a small knife. Remember, however, that inside there is a surprise and therefore the hole must be large enough to allow you to pull it out.

How to fill the egg

Whether you use a whole egg or a half, the important thing is bring a sac à poche.
Only in this way will the result be clean and perfect. Also use gods disposable kitchen gloves to place fruit tops and sponge cake inside the egg, as well as to create beautiful decorations.

How to store stuffed eggs

Stuffed eggs are obviously very delicate and therefore go keep in the refrigerator because with the heat they risk breaking. Keep them, so just for a couple of days, or for the duration of their filling.

Easter dessert recipe with chocolate mousse – Italian Cuisine

Easter dessert recipe with chocolate mousse

  • 150 g white flour
  • 150 g caster sugar
  • 100 g cocoa powder
  • 4 eggs
  • vanillin
  • salt
  • butter and flour for the plaque
  • 400 g fresh cream
  • 300 g gianduia chocolate
  • 50 g butter
  • chopped pistachios
  • cocoa powder

For the sponge cake base: whip the eggs with the sugar and a pinch of salt, beat them with the electric mixer until the mixture "writes" (by raising the whisk, the wire that will fall must not be immediately incorporated into the mixture but remain slightly on the surface); then add the flour, cocoa and a sachet of vanillin, all poured down by a sieve, mixing with extreme delicacy with movements from the bottom upwards and vice versa, using a wooden spoon. Grease and flour a rectangular plate of 35 × 20 cm, pour the dough and put it in the oven already at 180 ° for about 30 '. As soon as it is ready, turn the rectangle out onto a pastry rack to cool it. Meanwhile, prepare the mousse: put the shredded chocolate and the butter in a bowl, immerse the container in a warm bain-marie and, on moderate heat, melt the two ingredients. Remove the bowl from the bain-marie and add the cream you have whipped very firmly to the chocolate mixture. Equalize the rectangle of cold sponge cake at the edges and spread it with the mousse, then pass it in the refrigerator for about 2 hours. When serving, place the cake on a tray, sprinkle it abundantly with cocoa, sprinkle it through a sieve and decorate it as shown in the photo. (The decoration is obtained by placing a bunny-shaped pastry cutter in the center of the cake, which is sprinkled inside with abundant chopped pistachios.)

Chocolate cake without butter and without eggs – Italian Cuisine

Chocolate cake without butter and without eggs

The eggless cake is undoubtedly one of the most sought after desserts these days but it is also a dessert that I love very much, because it is easy, good, but also light. Can we say less calorie? I know we don't like it dieting in fact I'm going to tell you how to make a delicious chocolate cake, but this cake without eggs but also without butter we can still call it a light cake.

The basic dough of the cake without eggs and without butter lends itself to many variations, this you see is chocolate but you can really indulge both in the ingredients and in the aromas: for example you can replace the 00 flour with a rice flour, or replace one start with almond flour, use vanillin, orange peel and so on.

Cake without butter and egg base dough

Ingredients (for a cake with a 20 cm mold)

350 g of 00 flour
150 g of sugar
250 g of milk
60 g of sunflower oil
16 g of baking powder (or 10 g of baking soda, or 16 g of cream of tartar)
lemon peel
1 pinch of salt (if you put baking soda do not put salt)

Mix the sifted flour and baking powder. Add the sugar and the grated lemon peel. Then separately mix milk with oil. Finally pour the liquids into the flour, mixing very well and without making lumps (just a fork but if you have a whisk better).
If it seems too solid, add a couple of spoons of milk.
Put in a mold with parchment paper and turn on the oven at 180 °. Bake for the first 20 minutes in the oven at 180 °, then lower to 170 ° and cook for another 40 minutes.

Do not open the oven for the first 20/30 minutes to check if the cake is growing because the change in temperature would immediately make it sag.
Pie from the oven should be left to cool for 15 minutes and then eaten.
If you have to keep it, put it inside the film so as not to dry it.

Chocolate cake without butter and without eggs

175 g of 00 flour
75 g of bitter cocoa powder
150 g of sugar
250 g of milk
60 g of sunflower oil
16 g of baking powder (or 10 g of baking soda, or 16 g of cream of tartar)
lemon peel
1 pinch of salt (if you put baking soda do not put salt)
50 g chocolate chips

The procedure is the same, mix the dry components (in this case flour, yeast and cocoa) and then the liquid ones. Add the liquids to the flour, the lemon peel (here the orange peel is very good) and only when everything is well blended adding the chocolate chips.

Flour the chocolate chips before putting them in the dough so they will not fall to the bottom.
Add only half of the drops and the other half put it on top of the cake, always before baking.

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