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Chocolate mimosa cake, for an even more delicious Women's Day – Italian Cuisine


Cioccomimosa is the name of the Master Chocolatier proposal from the Perugina Chocolate School Alberto Farinelli designed for March 8th. Here is the recipe

There is an indissoluble link between the Women's day and the tradition of mimosa. When it comes to floral tributes, of course, but also when it comes to sweets to be brought to the table to celebrate March 8 properly. On the other hand, it is impossible to remain immune to the charm of the mimosa cake, the special creation based on cream and sponge cake created by a chef from Rieti – Adelmo Renzi – in the 1950s: but what would happen if the candid elegance of this dessert were completely distorted by aaddition of cocoa? To give the answer is the Master Chocolatier of the Perugina Chocolate School Alberto Farinelli, who for the upcoming Women's Day has decided to offer his very own Cioccomimosa.

It is, as it is easy to guess also from the name, of a variant of the classic recipe, which sees a cocoa sponge cake and a chantilly cream enhanced with dark chocolate. A 50% dark, to be precise, it can even reach 70% – as Maestro Farinelli recommends – to obtain an even more decisive taste. For the rest, the bath is also revised and corrected: in this case the Cioccomimosa plans to replace the traditional liqueur, usually cointreau with orange or limoncello, with a simple peach juice. Below the complete recipe, to try at home for a Women's Day with cocoa perfume.

Cioccomimosa

Ingredients

For the chocolate sponge cake:
10 eggs
300 g sugar
150 g flour
50 g potato starch
100 g Perugina bitter cocoa
A pinch of salt
½ vanilla bean

For the chocolate chantilly cream
500 g whole milk
100 g sugar
60 g rice starch
150 g Perugina GranBlocco Extra Dark 50%
40 g Perugina Bitter cocoa
6 yolks
½ vanilla bean
300 g fresh cream for desserts

For the wet
250 g peach juice

Sponge cake preparation
1. Separate the yolks from the whites, whip the yolks with half the sugar and vanilla until a well-aired consistency is obtained; whisk the egg whites with the remaining sugar and a pinch of salt.
2. Then join the two compounds.
3. Sift together the flour, the starch and the bitter cocoa Perugina, pour them into the mixture and mix gently with a spatula from the bottom upwards, trying not to disassemble.
4. Pour the mixture into two 22 cm diameter cake tins, previously buttered, and level with a spatula.
5. Bake in preheated oven at 180 ° for about 25 minutes.
6. Do the toothpick test before baking.

Cream preparation
1. Boil the milk with vanilla. In a large saucepan, pour the yolks with the sugar, rice starch and Perugina bitter cocoa sieved together, mix well, dilute the mixture by adding a few tablespoons of boiling milk.
2. Add all the boiling milk and cook over low heat, stirring until the cream thickens.
3. As soon as it is ready and boiling, pour the previously chopped 50% Extra Large Perugina GranBlocco in it, mix well until the chocolate has completely melted.
4. Let the chocolate cream cool in the refrigerator by covering with plastic wrap.
5. When the cream is very cold, whip the cream and add it mixing gently with a spatula.

Final preparation of the cake
1. Remove the bottom part of the sponge cake with a knife.
2. Cut the first sponge cake in half to make two discs.
3. The second sponge cake will be used for decoration.
4. Cut a part of the sponge cake, crumble it with your hands or pass it in a colander with large links, until you get a fine grain that you will set aside.
5. Take a cardboard disk slightly larger than the sponge cake, place the first disk on top and lightly wet it with the peach juice, pour a layer of chocolate cream, and with a spatula cover the whole base, cover with the second layer of sponge cake, wet again, cover with the cream the entire surface of the cake including sides. Finally, add the fine grain of sponge cake, previously prepared.

The tricks of the master
1. Allow the cream to cool very well before whipping, you can put it in the freezer for a few minutes together with the tub and whips with which it will be whipped.
2. For an even more intense chocolate taste, you can use Perugina GranBlocco Fondente Extra 70%.
3. If you want a cubed decoration, divide the sponge cake into three disks, then striped and finally diced and rounded with your hands, you will get so many cubes to be able to cover the surface of the cake.

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Two women's kitchens on the Navigli – Italian Cuisine


Two young cooks and two restaurants rewrite Lombard cuisine with a little obvious femininity. From Belè and Acquada the girls make the cassoeula. But in its own way

When one thinks of the definition of contemporary female cuisine, the mind sways between unseasoned salads and bowls of wholemeal quinoa. In haute cuisine, the stereotype wants it instead vegetable, delicate, light, with good aesthetic taste … For some strange stereotype women are thought to cook in a more graceful, feminine way: by women and for women.
On the Navigli in Milan two girls instead demonstrate the opposite. They are two Millennials, Lombard of origin and training, and are chefs of two restaurants where you can also eat cassoeula, excellent risotto, kidney in tempura or passatelli with pheasant ragout. Where the sex of the cook doesn't matter, but the raw material does.

Acquada, the shower of Sara Preceruti

Have you ever been surprised by an aquada? In Milan it means downpour, and for the chef Preceruti this is a starting point, a cut with the past and the birth of something new. Sara is young, but she is not a novice, born in 1983, raised in Novara, at the age of 28 she got her first Michelin star at La Locanda del Notaio on Lake Como, in 2013 she won the Best Woman Chef prize of the Identity guide Greedy, he then worked on the former convent of the Annunciata in Abbiategrasso, on Lake Lugano in Porlezza and now finally in Milan, as chef and owner of his new restaurant.
Via Villoresi is a side street of the Naviglio Pavese and the restaurant is clean, elegant, all played on white and blue. Photos of puddles that refract the beauties of Milan welcome guests in what used to be the premises of Tano Passami l'Olio.
The kitchen is characterized by contrasts, a game of balances, textures and temperatures, with a continuous reference between sweet and salty, soft and crunchy, hot and cold. Haute cuisine for the number of ingredients and complexity of workmanship, well-prepared dishes and decorations. The fruit is used in the dishes, to be counterbalanced by the liver in a first course of stuffed pasta, alongside the scallops, oranges arrive, which it also combines with a salmon tartare. The rabbit becomes sushi with seaweed, Bagnoli blue, almonds, sour onions, puffed rice and spicy carrot cream; the kidney is tempura with mashed potato, red grape sorbet and coffee sauce; juniper passatelli with pheasant ragout and crispy artichokes. The Mediterranean comes with one casseola of octopus on polenta croutons white and glazed grapefruit zest. Excellent risotto with sage water, yogurt drops, pear balls and Brussels sprouts. For dessert, his timeless workhorse Il Gianduia wears Rosso. For lunch, two courses for € 20 or three for € 28 and dishes such as chicken stuffed with ricotta and bacon, fennel au gratin.

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Belè, the secret address on the Naviglio

In dialect, Belè means something beautiful, a preciousness to be preserved, a bit like this address which has been open for two years and is still little known. Genuine food, traditional heritage, contemporary interpretation without the will to upset and amaze. What you look for when you go out … not just for dinner. Via Fumagalli is tiny and the best geographical indication is being between the Rita and the Tiki Room, in an area where you can drink well, but eat poorly. The cocktail bars in Milan are a highlight, especially in this area, so much so that they have created restaurants such as Belè, where you can breathe the same light spirit and the same lightness of a happy hour. Merit of the hosts, in this case of the solid (professionally and physically) Sergio Sbizzera, who after years behind the counters of Cape Town and Pinch, now juggles the room and the counter. In the kitchen she called Giulia Ferrara, a girl from these parts, right here along the Naviglio from the rice fields of Cascina Ronchetto where her father grows the rice with which she now prepares excellent risotto. Alma cooking school, then Pont de Ferr alongside Matias Perdomo, Ratanà and then by the Japanese chef Takeshi Iwai, always in the countryside of the South Milan Agricultural Park. He is now at his first chef experience and brings so much generosity to the plate. Cauliflower risotto with smoked Chinese mandarin chutney, Goose ravioli with cream of bitter roots and endive, served with goose broth, Earl Gray and bergamot, Chicken livers with pumpkin cream and hazelnuts and coffee pumpkin waffles. For dessert the elderberry rice cake with saffron ice cream and, out of rotation paper, classic cassoeula (but fortunately lightened) or ossobuco with mashed potatoes.

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Mimosa chocolate cake, the delicious recipe for Women's Day – Italian Cuisine

Mimosa chocolate cake, the delicious recipe for Women's Day


To celebrate Women's Day you can go on the classic, but also prepare this traditional dessert in a tasty chocolate version

Do you want to prepare a special dessert on the occasion of Women's Day? Impossible not to think of Mimosa cake, characterized by a decoration with sponge cake that is so reminiscent of the yellow and round flowers of the homonymous plant. Over the years many variations have been added to the more classic recipe, made with sponge cake and custard, and among the most delicious there is undoubtedly that of Mimosa cake with chocolate: it can be done in two ways, with a cocoa sponge cake to be filled with classic custard or in an enhanced version with also the chocolate filling.

Sponge Cake With Chocolate

For a chocolate mimosa cake you must first prepare the base, with the Sponge Cake With Chocolate. Beat the six egg yolks with 150 grams of sugar, then add the egg whites. Add 60 grams of sifted flour, 80 of potato starch and 40 of cocoa, mixing gently. Grease and flour a baking dish with rather high edges, about 24 centimeters in diameter, then bake at 180 degrees for about 30 minutes. Once cooked, take out the sponge cake and let it cool, then turn it out and let it cool.

Chocolate custard

In the meantime, you can prepare the filling cream. In the classic Mimosa the custard must be put, but the filling of the chocolate mimosa cake can also be made with a chocolate cream. In this case, first you need to whip three egg yolks with 120 grams of sugar, then add 25 grams of flour and slowly 250 milliliters of hot milk. Put everything on low heat and stir, until the cream thickens. Finally, remove from the heat, add 50 grams of chopped dark chocolate and mix well. Let your mixture cool down, stirring occasionally to prevent the film from forming on the surface.

Mimosa chocolate cake, the recipe

When the sponge cake has cooled, cut it horizontally, obtaining a sort of lid: then form a recess emptying the base of the sponge cake to obtain the crumb that will serve as a cover for the dessert. Wet the sponge cake with the juice orange or with one syrup, to be made with water, sugar and liqueur. Fill the base of the sponge cake with your cream (pastry or chocolate), then close the cake with the previously cut cap. Cover everything with the advanced cream and with the sponge cake crumbs obtained by digging the base of the cake. Leave to rest in the fridge for a couple of hours before serving: decorate with a mimosa twig is fine for any variant.

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