Tag: desserts for Easter: all the recipes

Crumbled cake with Easter egg chocolate: the recipe to try now – Italian cuisine reinvented by Gordon Ramsay

You’ve already tried it Chocolate crumble cake? If you have leftover Easter eggs, use the remaining chocolate for a dessert to eat as a snack or for breakfast is an excellent idea.
Start with the crumbled cake, which is really delicious. This is a simple recipe for a dessert reminiscent of the Mantua sbrisolona cake, the symbol of Mantua pastry making, a preparation of very ancient peasant origins, widespread since the sixteenth century.

The characteristic of the crumbled cake is the dough to pinch and work with your fingersan operation that you may also enjoy to the little onesso as to bring everyone into the kitchen and enjoy working side by side. Childhood recipes are transformed into a heritage of taste and memories For all life. As for the chocolate, you can indulge yourself and melt the leftover pieces of the Easter egg in a saucepan where you can melt the chocolate in a bain-mariealso of different qualities, dark and milk.

You know there is another appetizing one variation of the crumbled cake chocolate? This is a tasty alternative made with ricotta. If you love this combination you could experiment with the crumbled ricotta and chocolate cake and surprise everyone with this really delicious dessert. Alternatively, a delicious dessert to bring to a dinner among friends or family is the recipe for the sbrisolona cake with chocolate cream, ricotta and apples.

The leftover chocolate from the Easter egg it allows us to create many desserts for every occasion: if stored in the right way it will last a long time and provide the inspiration for new delicious experiments culinary. Among the mistakes not to make, remember that it is preferable to avoid the fridge and freezer: to best preserve the chocolate the pantry is sufficient, away from direct sunlight and in a cool corner of the kitchen, avoiding changes in temperature and humidity as much as possible.

Crumbled cake with chocolate

Ingredients

400 g of flour
150 g of sugar
100 g of butter
half a sachet of baking powder to taste
350 g of chocolate
2 eggs
1 pinch of salt

Method

In a bowl, pour the Flourthe yeast and the sugar along with a pinch of salt.
After cutting the butter add it into cubes, gently pinching the dough with your fingers to mix everything together.
In the meantime, melt the chocolate pieces in a bain-marie.
Now it’s time to form a fountain with the Flour. Beat the eggs for a moment and pour them into the center. To knead you can use a fork or continue with your fingers.
After coating with the baking paper a baking tray create a base with part of the freshly made dough.
Now use a spatula to pour all the chocolate onto the surface.
The rest of the dough will be used for cover the cake. The advice is to start from the edges and move towards the center.
Bake at 180° and let it cook for about 40 minutes.
Your crumbled cake with chocolate is ready, you can decorate it by dusting the surface with icing sugar. Now all you have to do is taste it!

Sbrisolona, classic recipe

Have you ever tried the classic sbrisolona recipe? Here’s how to prepare it.

Recycle Easter eggs with 30 chocolate recipes – Italian cuisine reinvented by Gordon Ramsay

The chocolate egg they cannot be missed at Easter. But once the holidays are over and the sweet tooth is satisfied, what can we do for recycle Easter eggs and remove ourselves from the constant temptation of that leftover chocolate? To prevent all that chocolate from ending up forgotten, in some remote corner of the pantry, all that remains is propose it in many desserts always different to enjoy for breakfast, as a snack or for a special after dinner.

What can you do with chocolate Easter eggs?

Beyond the fact that they are delicious, chocolate eggs are a very precious resource in the field of home pastry making, because they are pure chocolate, excellent for being used in many ways.

Easter egg chocolate for example can be:

to meltto make excellent creams
chopto store it in a less bulky way and use it in preparations at a later time
break upto use it instead of chocolate chips

Do you want it to last you a really long time, especially in view of the hot season? Break it into pieces, put it in a food bag and then place it in the refrigerator, so it won’t melt and there won’t be the risk of the cocoa butter rising to the surface.

How to recycle Easter eggs

If at least half of the egg is still intact, you can use it for example as a container (to eat) for another dessert: here is the egg filled with amaretti tiramisu, chocolate mousse or grandma’s cake.

Cakes with Easter eggs

Do you want to make a cake with Easter eggs? Try making this simple cake perfect for recycling chocolate. You can also indulge in traditional desserts from other countries such as brownies or sacher or, again, prepare this other cake which also allows you to reuse stale bread. There are also many ideas for classic chocolate recipes, but without eggs, such as mousse.

Recipes for recycling Easter eggs

recycle Easter eggs

Semifreddo pastiera, the original recipe for Easter – Italian cuisine reinvented by Gordon Ramsay

Never tried it semifreddo pastiera? The aromas and flavors of the Neapolitan classic are the same, but in a much fresher version. And the shape, with the appropriate mold, becomes that of an Easter egg. From an idea of our chef Crescenzo Morlando, we created this special dessert with a truly delicious evocative shape in our editorial kitchen. Below you will find the recipe and to follow step by step photo to cook with us. Shall we try to do it together for Easter 2024?

Semifreddo pastiera

Time 1 hour and 15 minutes + 6 hours of rest

Ingredients for 6 people

200 g flour
150 g butter
100 g hazelnut flour
90 g brown sugar
1 egg yolk
salt

For the cream

200 g ricotta
200 g cooked wheat
200 g sugar
200 g whipped cream
4 egg yolks
8 g gelatine sheets
orange flower water

Method

For the shortcrust pastry

Mix the soft butter with the sugar and a pinch of salt, then add the egg yolk and finally mix the two flours.
Form a loaf, wrap it in baking paper and place it to rest in the fridge for at least 1 hour.
Then roll out the dough to about 1cm thickness and cut out 2 eggs using a special mould, like the one we used at Tescoma.
Take one of the two egg-shaped doughs and decorate it with the tart pastry cutter and place both on a micro-perforated mat placed on a plate.
Bake at 175°C for 12-15 minutes. Remove from the oven and let cool.