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 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

Crepes alla Nutella (crepes with Nutella)

Although the humble crepe is originally from France, they skipped the border and made themselves a part of Italian cuisine. Italian's use crepes to fill with both savoury and sweet fillings. Also using a variety of flours to construct them with such as chestnut and hazelnut flour.  Crepes can also be used to compose cannelloni, typically made using pasta.

Crepes have become a popular 'street food' in Italy, generally accompanied with a big hot pot of melted Nutella ready to poured all over them. The crepe stands are normally situated in major Cities targeting tourists, but I know plenty of Italians that also delight in these wicked parcels. It is impressive to see your crepe being freshly made on a big hot plate as the batter is quickly turned by a wooden rateau. It only takes a minute or two before the paper thin crepe is ready, then covered with lashings of hot Nutella.

I was inspired to make these today as I made my own Nutella earlier in the week (refer to recipe).  The combination of the two together is truly splendid. 

A perfect winter's day treat to delight in and keep you warm.

melted Nutella before spreading on crepes

mixing the egg in the crepe batter

What you need (makes 8-10 crepes):

250g white flour tipo 00

1/2 litre milk

pinch of salt

three organic eggs

40g melted butter

How to make:

1: Sift the flour and pinch of salt into a large bowl. Make a well and add the milk whilst stirring.  Use a whisk to quickly blend and ensure the batter is lump free.

2: Whisk the eggs seperatley and pour into the batter, whisk all together. Cover and set aside for 1/2 hour.

3: Melt the butter and keep in a small jar next to the stove. Heat the crepe pan and add a small amount of butter.

4: Use a soup ladle and add a spoonful directly to the centre of the crepe pan.  If you are lucky enough to own a wooden rateau, use it to evenly turn the batter around the pan.  OR, as you add the batter to the pan quickly rotate the pan on a 45 degree angle and evenly distribute the batter. A ladle size amount should be enough to cover the base of the crepe pan- they are meant to be very thin. Flip once browned.

5: Repeat the process until all the batter is used.

6: Melt a jar of Nutella in a small saucepan and spread evenly over cooked crepes. Fold crepes in half, then half again creating triangles. 

Cast iron crepe pan with wooden rateau

Gelato alla nutella (nutella ice-cream)

What is there not to like about Nutella?  It infuses the perfect combination of creaminess, sweetness, yet bitterness. Which is no doubt why Italian's are proud to claim Nutella as their own, originally from Piedmont.  You will probably find a jar in the pantry of most Italian households.  Also some coffee shops have massive five litre jars sitting behind the counter, quite a sight!  I do actually have the recipe to make my own Nutella but for the purpose of making this ice-cream I am using the original tried and true version- purchased from the store! This gelato is SO yummy and is so simple to make.  It possess all of the words I used to describe Nutella, but is amplified in a frozen delicious version!  I remember on my first visit to Italy many years ago this was one of my favourite gelato flavours, and  still is!!

  

What you need:
300 ml full cream milk
200ml fresh full fat cream
1/2 cup caster sugar (anti freeze agent)
300 gr Nutella

How to make:
1: Add the milk, cream and sugar in a medium size bowl and whisk until the sugar has absorbed.  Using a hand held whisk add the Nutella in small batches to the cream mixture and blend
2:  Once all of the ingredients have been combined pour slowly into a frozen ice-cream churn.  Churn for approximately 45 minutes or until the mixture has thickened
3: Pour the thickened mixture into a metal container and place covered in the freezer

               

Buon gelato!

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