Crostata di cioccolato- Chocolate tart

Only serious chocolate lovers are to read this post, as the main ingredient stars the decadent goodness. The name for dark chocolate in Italian is 'cioccolto fondente', and this recipe displays it's bitter characteristic perfectly. Just a few ingredients and you have a perfect velvety chocolate centre. The secret ingredient is adding a small amount of almond meal, which adds another curious dimension. In an earlier post I wrote about 'crostata', and how in Italy they are typically filled with various jams and more recently also nutella. I really wanted to share this version of 'crostata' with you as it really is quite special. Homemade pastry always makes me happy. You only need a slither as it is delicously intense. They say dark chocolate is good for you, no?

what you need:

200g 70% cocoa chocolate

one cup of milk

100g sugar

25g almond meal

pastry:

400g pastry flour

three organic eggs

150g sugar

150g organic butter 

1: Make the dough by sifting flour in a large bowl, then make a well in the centre. Whisk the eggs slightly and pour in the centre of flour, add sugar, stir through lightly with a spoon to gently combine. Pour in melted pour that has been slightly cooled. Use the spoon to gently combine all the ingredients. Once the ingredients are combined, transfer to a floured bench and knead for about 3-5 minutes, until the dough comes together. Wrap tightly in plastic and place in the fridge for 30 minuets

2: Turn out dough to a floured bench and cut roughly in half. Use the larger half and roll out, large enough to line a tart pan. Transfer the rolled out dough to a greased tart pan.

3: Melt all of the ingredients for the filling over a low heat. Once the ingredients have melted transfer to the fridge and allow to cool

4: Prick the tart case with a fork. Pour in cooled chocolate mixture

5: Roll out the remaining pastry and cut in long even strips. Start placing strips of pastry in the centre, working outwards. Then place strips in the opposite direction using the same method.

6: Bake a pre-heated 180 degree oven for 40-45 minutes, or until the pastry is golden in colour

7: Allow to cool and lightly dust with icing sugar

 

#chocolate tart, #crostata

Torta al arancia (Orange cake)

Facile, facile, facilissima (easy, easy, very easy). Really, this cake is so easy to make. It is also extremely moist and juicy. Using blood red oranges gives the cake a certain bitterness which is complimentary against the semi sweet cake batter. Blood red is the perfect colour description for these typical Italian oranges, they are so intensely rich. Vibrant juice flies everywhere when slicing them, including getting covered in it. This actually makes me happy as the colour and scent is amazing. Also the house fills with zesty goodness as it bakes happily in the oven, a perfect mood lifter. This really is one of my favourite cakes, I love dousing the cake with orange syrup at the final stage. It is just so pretty, almost to good to cut.

I recently cooked mini versions of this for a prestigious local restaurant, adding a little cracked pepper on top, and serving it with a blood orange reduction and a side of homemade goats milk gelato....it was certainly a crowd pleaser.

What you need: 
250g and two tablespoons of sugar
250g flour tipo 00
250g unsalted butter
six organic eggs
1/2 tablespoon baking powder 
orange zest
four blood oranges sliced (or used the variety in season)
25g butter
Syrup:
juice of one orange
100g sugar

How to make:

1: Line a round baking tin with baking paper. Finely cube 25g of butter and place smalls cubes at the bottom of tin, sprinkle with two tablespoons of sugar. Slice oranges, then place on top of sugar and butter in the design of your choice

2: Beat together the sugar and eggs, pour in melted warm butter and blend

3: Sift in the flour and baking powder, and zest of orange. Blend together and pour into baking tin over oranges

4: Place in a pre-heated 180 degree oven for approximately 45 minutes or until baked

5: Heat sugar and lemon juice together until melted. Use a skewer to prick cake several times, then pour over sugar syrup while still in cake tin. Allow the sugar syrup to thoroughly soak into cake, about 30 minutes.

6: Remove cake from tin and present up-side down to reveal the gorgeous fruit design on top

Ciambella (doughnut cake)

Such a pretty name, Ciambella! It literally translates to doughnut. Each region in Italy has many variations on how they make Ciambelle (plural), whether they be sweet or savoury. Although this cake is not literally a doughnut, the shape is inspired by one. It has a really moist texture and refreshing taste. As with a similar cake listed on this blog "torta al limone" (lemon cake),this cake would normally be eaten in Italy for breakfast with a cappuccino. Simply sprinkle with some icing sugar for understated presentation. 

what you need:
300g flour
250g sugar
1 3/4 cup of cream
1/2 tablespoon of baking powder
four large organic eggs
zest of one lemon (optional)

whisked egg whites 

how to make:

1: Separate egg yolks from whites. Beat sugar and egg yolks together

2: Sift and stir in flour and baking powder, stir to combine and add cream

3: Whisk eggs whites to form stiff peaks, lightly fold whipped egg whites into batter. Use a metal spoon, be careful not to knock the air out of the egg whites keeping the batter light

4: Pour in a greased bundt baking pan, place in a pre-heated 160 degree oven for about 45 minutes

5: Remove, allow to cool and sprinkle with icing sugar

waving the Italian flag in Viareggio, Tuscany

Torta al cioccolato- Chocolate cake

Once you make this cake, you will want to make it for everyone you know. For you will want to share it's gloriousness with all. It is so rich, dense and oh so chocolaty. Just the perfect low lying height with a crispy crust and gooey centre. Now, I have spent time in my fair share of Michelin star restaurants, and could I be bold and say that a slither of this cake could be served in one (insert theatrics here)?

I first discovered this cake in Bologna as it is originally from a close by town called Vignola (the cake is known as Torta barozzi di Vignola). There are many recipes to be found, some include a shot of espresso coffee. 

This recipe is simple to make but insanely good to eat. I stress that you must use good quality dark chocolate to gain richness.

Believe it or not, I am actually not a massive fan of chocolate but this cake has me hooked for life, and has found me many friends along the way!

what you need:
400g 70% cocoa dark chocolate (I used 2 blocks Lindt chocolate)
two cups of sugar
250g butter
two tablespoons of plain flour
two tablespoons corn starch 
two tablespoons cream
four eggs 
pinch of salt

How to make:

1: Melt the chocolate and butter in a saucepan on a low heat

2: Add the sugar, corn starch, and flour

3: Whisk eggs, cream and pinch of salt lightly. Add to chocolate mixture and whisk lightly

4: Pour into a paper lined baking cake tin

5: Cook in a pre-heated 180 degree oven for about 45 minutes until cooked, remove and allow to cool

6: Sprinkle with icing sugar

Torta al limone- Lemon cake

The lemon cake is such a simple recipe yet so delicious.  The texture is moist and dense and the lemon aroma is intense.  I was inspired to make this today as the neighbours lemon tree was in full fruit.  Italian's normally don't eat cake following a heavy meal, seasonal fruit is usually enjoyed. Rather, a slice of cake similar to this would be served for breakfast, perfect with coffee.  Bake in a 'bundt' cake pan for an impressive outcome. For an extra lemon hit fill the cake with lemon butter and dust with icing sugar. 

What you need:
300g flour tipo 00
four organic eggs
200g sugar
120g butter
120 mls milk
1/2 tbpsn baking powder
juice of one lemon
zest of one lemon

How to make:

1: In a large bowl whisk: sifted flour, sugar, softened butter, baking powder and eggs

2: Stir in the juice of a lemon, zest and milk

3: Place in a greased 'bundt' cake pan and place in a pre-heated 180 degree oven for 45-55 minuets, until a skewer comes out clean

4: Remove from oven and let rest for 5 minutes before removing and placing on a cooling rack

5: If adding lemon butter allow the cake to cool, then cut cake in half and place a generous amount of lemon butter between layers

lemon butter- refer to recipe 

Torta di Ciliegie (cherry cake)

I find it so therapeutic preparing food. So sitting down de-pitting   cherries without a cherry pitter provided me with great pleasure. It is a time when you have to slow down from the demands of a busy life and simply get back to basics.  I normally play some back ground music and just think about the job at hand.  In this case, a delicious cherry cake.  I was so excited when I removed this perfectly cooked cake from the oven.  The house was filled with a heavenly aroma as it baked away, and the anticipation was high.  This cake is not a traditional Italian cake as such, but hosts Italian traits.  It is quite dense with a crispy crust and not too sweet.  The almond meal gives it a nutty flavour and the maraschino adds an adult twist.  This cake is so easy to make as all of the ingredients are prepared in one bowl.  Follow with a shot of maraschino liquor!

What you need:
500 grams of cherries
200 grams flour 00
200 grams of sugar
200 grams of almond meal
160 g of butter
four eggs
four tablespoons of maraschino liquor
two teaspoons of baking powder
pinch of salt

How to make:

1: In a large bowl mix together sugar and butter until creamed.

2: Add almond meal to the bowl and mix.  Then add one egg at a time until mixed thoroughly.

3: Sift flour and baking powder to the almond meal mixture. Then stir in the liquor and pinch of salt.

4: Place batter in a paper lined 18/20 cm spring form tin

5: Push cleaned and pitted fresh cherries in a circular pattern in the top of cake batter.

6: Place in a pre-heated 180 degree oven for 45-55 minutes until cooked through.  Test with a skewer.

Torta di mele (apple tart)

The weather is cold, rainy, grey and miserable here in Italy, but this tart gave warmth to all that ate it.  I was in such a high spirited mood when I made this, and I think that the good vibe came through in the final result of this cake. The pastry was perfectly soft yet crispy, the filling moist and a little spiced, the height of impressive standards.  There was a sighhhh when I presented this cake to the table, it really looked beautiful.  Italian deserts are generally not made overly sweet and this cake is the perfect example of that. Also the smell of cinnamon reminds me of Christmas and puts me in a merry mood.  Enjoy this cake with a coffee or a liquor.

What you need:

For the pastry

1 3/4 cups (260g) plain flour

1/2 cup (75g) self raising flour

185g unsalted butter, chilled

1/3 cup (75g) sugar

2 eggs

1 tablespoon milk

Sugar to sprinkle

For the filling

15 large apples

Juice and zest of one lemon

45g unsalted butter

1/2 cup sugar

1/2 sultanas (optional)

2 teaspoons fresh cinnamon

How to make:

1: Sift the flours together in a large bowl, add a pinch of salt.  Cube the butter and rub into the flour mixture lightly with your finger tips.  Lift the mixture high above the bowl to incorporate air into the pastry. The mixture should resemble fine breadcrumbs.

2: Lightly beat one egg with one tablespoon of chilled water, add over the flour mixture.  Bring the mixture together using a blunt knife, then start forming the mixture together using your hands to form a ball.  

3: Divide the mixture into two pieces, one slightly lager than the other.  Cover in cling wrap and place in the fridge for thirty minutes.

4: Peel and roughly chop the apples.  Melt the butter in a large saucepan and add the remaining ingredients for the filling.  Cook all together for about ten minutes.

5: Line a round spring form baking tin with baking paper.  

6: Roll the larger piece of pastry on a floured surface, large enough to line the baking tin with a little overhang.  Once rolled to the correct size, roll the pastry around a rolling pin and place in the baking tin. Over lap the pastry around the sides.

7: Place the apple filling inside the tart gently

8: Use egg wash (one egg and a little milk) and paint around the rim of the pastry

8:  Roll the smaller pastry ball to place on top of the tart, press firmly, trim and use your fingers to pinch the pastry together

9: Cut a few small holes in the top of the tart, paint with egg wash, sprinkle with sugar (make designs with left over pastry and place on top (not necessary)

10: Place in an oven at 180 degrees for about 45 minutes, until golden brown

Buon apetito!

Torta con cioccolata e arancia (chocalate ad orange cake)

            

I have been debating with myself wheter I should add this recipe on my blog, as it is not Italian as such.  The final argument that tipped me over was the pure pleasure received by every person that ate a slice of this cake.  I felt that it had to be shared with you, especially in the lead up to Christmas and the opportunity you might have to make a loved one a cake.  I baked this cake for a special friend and went through so many recipes to try a cake that I thought exampled a sense of occasion.  Also as I walk through the winter markets here in Italy and down the streets there are oranges everywhere as they are now in season. The vibrant colour of the oranges is a total contrast to the dark streets and overcast skies.  This cake is rich, moist and dense, and the combination of the dark chocolate against the sweet zesty orange is a sophisticated sensation.

               

What you need:

380g dark chocolate

235g butter

100ml freshly squeezed orange juice

Five eggs

105g sugar

100g self raising flour

One tablespoon vanilla extract

Zest of two oranges

For the icing:

250g unsalted butter at room temperature

Three cups of icing sugar

One tablespoon of milk

             

How to make:

1: Place a metal bowl over a bowl of boiling water.  Add the chocolate to the bowl and melt, than add the orange juice, butter and zest.  Take of heat and set aside

2: Whisk the eggs together with the sugar until light and fluffy and almost double in size.  Add the vanilla

3:  Lightly stir in the chocolate mixer to the egg mixture, keeping it light

4: Sift in the flour and combine

5: Pour the batter into a round spring form baking dish (line with cooking paper).  Place in a pre-heated at 160 degrees oven for about 40-50 minutes

6: Remove and cool on a cooling tray

To make the icing:

1: Whisk the butter until light and fluffy then add 1/2 cup of sugar at a time until completely combined.  Add a little milk to create a spreadable consistency (keep covered in the fridge until ready to use

Spread on a well cooled cake.  I spread the icing on a slightly warm cake and wrote "Italia" on top but of course the icing melted and the cake turned into a big mess.  None the less, the cake was still delicious

                              

Buon apetito

Torta di pere e cioccolato (chocolate and pear cake)

To tell you the truth I have no idea the origins of this cake, all I know is that it is really special.  Now that pears are fully in season in Italy I have seen this cake in many coffee shops throughout Tuscany recently.  It is neither high or fluffy, nor impressive to look at but it is dense, moist and rich in flavour.  The dessert wine in this cake adds a really nice flavour.  Enjoy with coffee or a glass of Vin Santo!

    
What you need:
100g Amaretti biscuits finely ground
170g Butter
200g dark chocolate
200g plain flour
700g pears
4 eggs
350ml moscato wine
100g sugar


How to make:
1: Cut the pears into slivers, place in a large saucepan and add moscato.  Cook until the pears have absorbed the moscato and become soft (about 15 minuets)
2:  Melt the chocolate in a small saucepan placed over a larger saucepan of boiling water.  When the chocolate is melted add the butter and stir until combined 
3: Whisk the eggs in medium size bowl, add the sugar and whisk.  Sift the flour in, add the amaretti biscuits and stir to combine
4:  Add the chocolate mixture to the egg and flour mixture
5:  Add half of the cake mixture to a well greased cake tin, place a layer of pears and top with the remaining mixture
6:  Bake in a pre heated oven at 200 degrees for about 35-40 minutes

Buon Apetito

#buonadomenica #kara #torta #cake #chocolate #pear #cioccolato #pera #sweet #dolce #buona #gelosa #turista #tourist 

Tiramisu (coffee sponge cake)

There is much debate about the origins of this desert.  The argument lies between Venice and Siena. Regardless of it's origins this desert is a winner.  I can not even count the number of times I have made this desert.  Tiramisu literally translates to "pick me up", and this is truly a feel good treat.  I have had the pleasure of watching many faces fill with contentment after the first mouthful.  Most household's in Italy make tiramisu using eggs however I received this recipe many years ago from an Italian lady in Venice which does not require eggs- I have not had any complaints to date.  To this day I can still remember how the perfect mix of cream, coffee and chocolate tasted, and I just had to get the recipe.  It is such a simple desert to make, however the key is to buy good quality ingredients.  It is also also the perfect desert to make in advance as it needs to left overnight for the flavours to infuse.  I have been asked for this recipe so many times but have never been able to quantify the ingredients, so I am glad I can finally share with you something that I have made for my loved ones on many occasions.

What you need:

300g Savoiardi biscuits

500g marscopone 

1 cup of cream

1/2 cup icing sugar

1/2 cup marsala wine (to your liking)

100g dark chocolate (I use 70% cacao Lindt chocolate)

750ml strong coffee (I use Lavazza qualita Rossa)

How to make:

1:   Make the coffee using an Italian coffee pot (see picture above). I normally make 2 large coffee pots.  Pour the coffee into a large bowl to cool.

2:  Finely chop or use a blender to turn chocolate into a fine powder

3:  Mix the marscopone, cream, icing sugar together using a wooden spoon.  Quickly stir in the marsala to form a smooth consistency.  Taste the mixture and make adjustments to your liking (you can add more sugar, marsala).  Place in the fridge until ready to use.

4:  Individually dip the savoiardi biscuits in the coffee and place in a lasagne shaped dish (Each brand of biscuit is slightly different, but generally you only need to soak each biscuit in the coffee for 2-3 seconds).  Make sure the biscuit does not become too soggy.  Cover the bottom of the dish with the biscuits.

5:  Once the bottom of the dish is totally covered with biscuits top with half of the cream mixture.  Then add half of the finely chopped chocolate

6:  Add another layer of biscuits dipped in coffee, followed by the rest of the cream, then top with chocolate

7:  Place in the fridge overnight.  

Buon Apetito!