Tag Archives: chocolate

Chocolate brick

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Mattonella al cioccolato

I know this blog is beginning to look like a chocolate blog, but with 2 little kids around me all the time, chocolate it’s just what you need (and crave) after a long exhausting day!

Ingredients

150 g chocolate

250 ml double cream

50 g butter

100 g petit beurre (or other kind of thin, dry, plain cookies)

60 g sliced almonds

100 g sugar

50 g cocoa

Serves 6 to 8 people

  • Melt the chocolate with the cream and the butter. Let it cool.
  • Crush the cookies in a plastic bag. Add them to a bowl with almonds, sugar and cocoa.
  • Add the melted chocolate and mix well.
  • Cover a plumcake mold with plastic wrap. Fill it with the chocolate mixture.
  • Freeze it overnight.
  • Serve straight from the freezer with a nice glass of whisky, possible Scottish.

One bowl chocolate cake

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One bowl chocolate cake

Thanks to Sandra, who I follow on Pinterest (and read her blog I think since 2007) I found this gorgeous One bowl chocolate cake!

Useless to put here the original recipe! I followed to the letter except for one minor change: I added less sugar to the Chocolate fudge frosting, let’s say 4-5 tablespoons.

Few notes:

- I would have used a not ventilated oven if I had the choice, so the cake would have been flat.

- Next time I would use a simpler frosting, like a simple chocolate ganache, and I would cut the cake in two and fill it with the same ganache or simply with whipped cream.

How to recycle easter eggs

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Cookies

Traditionally in Italy Easter equals chocolate! Loads of chocolate!

And every year, especially if you have a child in the house, you’ll find your home filled with all different kind of Easter egg, Easter bunnies and even some Easter lambs and hens!
All made with chocolate!

Is there a better period to remind you about all the wonderful chocolate recipes on this blog? (sometimes I’m quite impressed by all the recipes there are on this 5 years old blog :)

Few basic rules for substitution:

- if the original recipe call for dark chocolate, and you want to substitute it with milk or white, diminish the amount of sugar in the recipe.

- Remember white chocolate is more difficult to work then milk or dark.

- Chocolate chips can be substitute with chopped milk or dark or white chocolate.

Few recipes

Moelleux au chocolat
Pumpkin muffin
Chocolate Biscotti
Chocolate and pistacchio cake
Chocolate, pear and banana crumble
Chocolate and chestnut cake
Cranberries and white chocolate cookies
Caramel and chocolate bars
Pierre Hermé Cake
Kumquat and chocolate cake

Moelleux au chocolat et beurre salé

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Moelleux au chocolat

A French classic.

And as Julia Child used to say, French cuisine has 3 basic ingredients: butter, butter, and butter.

So do not be afraid  by the amount of fat there is in this recipe: it’s French!

The recipe comes from n. 138 of Cuisine et Vins de France, which called for unsalted butter, but it suggested to add a pince of fleur de sel.

As I had my hands on a very special salted butter, and specifically the Burro salato da panne riposate 1889 by Fattorie Fiandino, I preferred to use directly salted butter.

And the result taste was subtle and very interesting :)

As this butter is available only in Italy and produced in small quantities, I suggest you go for the original version: unsalted butter and a pince of fleur de sel.

Ingredients

200 g chocolate, 60% minimum of cocoa

200 g butter

5 eggs

150 g icing sugar

1 tablespoon flour

1 pince fleur del sel

Butter and flour for the cake tin

It serves form 6 to 8 people

  1. Pre-heat the oven at 180° C.
  2. Melt the butter and the chocolate together in the microwave or at bain marie. Let it slightly cool.
  3. Add the eggs, one by one, to the melted chocolate, incorporating them with a whisk.
  4. Add flour and icing sugar.
  5. Butter and flour a cake tin.
  6. Transfer everything in the tin and bake for 20-25 minutes.
  7. Take the cake out of the oven, let it cool and transfer it on a serving plate.
  8. Let it rest in the fridge for the night (or at least 8 hours) before serving.
  9. You can serve it with custard or vanilla ice-cream.

Chocolate biscotti

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Cantuccini al cioccolato

Those are real bis-cotti, which in Italian means cooked twice.
The inspiration comes from Cantucci, the world wide acclaimed Tuscan biscotti, made with almonds.

Those are a little different, and they probably look like a heresy to Tuscan people ;)

They are part of my hamper for Menu for Hope (read about the whole hamper here).

For around 50 biscotti

200 g flour
60 g cocoa
1/2 teaspoon cream of tartar
1/2 teaspoon salt
100 g sugar
60 g chocolate chips
3 eggs, beaten
1 teaspoon vanilla extract
50 g pistachio
50 g pine nuts

Preheat the oven at 180° C.

Mix with a mixer, or by hand, all the ingredients, except pistachio and pine nuts.

Once the mixture is smooth, but still coarse, add, by hand, pistachio and pine nuts.

Dust your hands with flour and form 3-4 sausages 2,5 cm wide and 30 cm long.
Bake for 25 minutes.

Take them out of the oven, and let them rest for 5 minutes, or until you can touch them without burning yourself.

With a jagged knife, cut each sausage in 5 millimeters  thin diagonal slices and arrange them on the baking sheet, well apart.

Bake for another 10-15 minutes.

Let them cool on a rack.

Store in an aright container for up to three weeks.

Cantuccini al cioccolato

Recipe inspired by Hors d’Oeuvres, by Eric Treuille and Victoria Blashford-Snell

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