Tag: chocolate

Plumcake with chocolate and zucchini – Italian Cuisine

First of all wash the courgettes, peel them and grate them julienne with a grater with large holes.

Whip the eggs with the sugar and a pinch of salt until the mixture is puffy and fluffy, then add the flour, baking powder, cocoa, cinnamon and vanilla and mix.
Finally, add the chopped chocolate and courgettes.

Pour the mixture thus obtained into the mold lined with parchment paper and cook for about 45 minutes in a preheated convection oven at 180 ° C.

The chocolate and zucchini plumcake is ready: let it cool down at least before cutting it into slices and serving it.

Coffee scented chocolate mousse recipe – Italian Cuisine

Ingredients

450 g fresh cream
150 g dark chocolate 75%
40 g sugar
6 yolks
coffee beans

Duration: 30 min

Level: Easy

Doses: 8 people

Chop the chocolate and collect it in a bowl.
Prepare an English cream: heat 150 g of cream with the coffee beans. When it boils, pour it, filtering it on the egg yolks beaten with sugar. Return the mixture to the heat and cook until it reaches 82 ° C or a creamy consistency that barely veils the spoon.
Pour the hot cream on the chopped chocolate and mix until melted, obtaining a shiny mixture.
Mounted cream 300 g of cream and add it to the egg and chocolate mixture, stirring gently.
Pour the mousse in the cups and put it in the fridge for at least 2 hours.

Recipe White chocolate and raspberry biscuit – Italian Cuisine

Ingredients

600 g white chocolate ice cream
250 g brown sugar
200 g raspberries
180 g flour
140 g butter
4 g edible gelatin in sheets
3 g salt

Duration: 1 h 30 min

Level: Easy

Doses: 6 people

For the recipe of the white chocolate and raspberry biscuit, collect the flour, butter, 120 g of sugar and salt in a bowl; mix the ingredients until you get a homogeneous dough, arrange it between two sheets of baking paper and roll it out with a rolling pin to a thickness of 4-5 mm.
Cut out the dough with a ring (ø 7 cm) greased to create 12 biscuits; gently transfer them to a baking tray lined with parchment paper, let them cool in the fridge for 20-30 minutes (so they will keep their shape better during cooking), then bake them at 170 ° C for 15-16 minutes.
Soak the gelatin in a bowl of cold water for about ten
minutes.
Blend the raspberries with 130 g of sugar, obtaining a sauce; heat 3-4 tablespoons in a saucepan, melt the well-squeezed gelatin in it, then stir all the sauce together and let it cool. Mix the white chocolate ice cream with the raspberry sauce. Remove the biscuits from the oven, let them cool completely, then fill them two by two, like a sandwich, with the variegated ice cream. Serve them immediately.

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