Tag Archives: Cocoa solids

Spelt Chocolate Cookies With Seeds

December 15, 2013Cookies, High-fibre Food, VegetarianAlmond, Baking Powder, Biscotti, Biscuits, Chocolate, Christmas, Cioccolato, Cocoa solids, Cookie, Cookies, Fibre, Flax seeds, Food, Grain, leenseeds, Natale, Recipe, Whole grain, whole wheat, WholemealSerena @ foodfulife

This week I am going to prepare an healthy treat, yummy chocolate cookies made with wholemeal spelt flour, almonds and flax seeds. These cookies have a rich chocolaty flavour, lots of fibre and all the health benefits of the almonds and flax seeds. In fact, this recipe is enriched with omega 3 essential fatty acids and calcium, contained in the seeds. They also give extra flavour, strength and crunchiness to the recipe.

Wholemeal Spelt Chocolate Cookies with Almonds and Flax Seeds.

Ingredients

for about 30 cookies

180 g (6.34 oz) wholemeal spelt flour

100 g (3.52 oz) of chocolate (70% cocoa solids)

50 g (1.76 oz) almonds

20 g (0.70 oz) flaxseeds (linseed)

1 egg

90 g (3.17 oz) butter

1 tablespoon unsweetened cocoa powder

2 tablespoons honey

3 tablespoons brown sugar

1 teaspoon baking powder

a pinch of salt

Method.

1. Toast the flax seeds in the oven for 5 minutes at 120 °C(248° F).

2. Grind the seeds and the almonds very finely.

3. Melt the chocolate in a bain-marie (double boiler).

4. Soften the butter, then add the egg, the melted chocolate, honey,sugar and cocoa powder.

5. Mix well then add the sifted flour, a teaspoon of baking powder, a pinch of salt and the seeds.

6. Work the dough until smooth and refrigerate for 30 minutes.

7. Shape small balls (3 cm in diameter), put them on a large baking tray covered with baking paper and cook for 15 minutes at 160° C (320 °F).

Biscotti al cioccolato con semi di lino e mandorle.

Ingredienti

per circa 25-30 biscotti

20 g di semi di lino

50 g di mandorle (uso quelle con la buccia per le fibre)

1 uovo

90 g di burro

2 cucchiai di miele

3 cucchiai di zucchero di canna

100 g di cioccolato al 70 %

180 g di farina integrale di farro

1 cucchiaio di cacao amaro

1 cucchiaino di lievito per dolci

un pizzico di sale

Preparazione.

1. Fate tostare in forno i semi di lino per 5 minuti a 120°.

2. Tritare le mandorle e i semi molto finemente.

3. Mettete a sciogliere il cioccolato a bagnomaria.

4. Fate ammorbidire il burro, poi unite l’uovo, il cioccolato sciolto, il miele, lo zucchero e il cacao.

5. Amalgamate bene tutto e aggiungete la farina setacciata, le mandorle, i semi di lino,un pizzico di sale e un cucchiaino di lievito.

6. Impastate bene e lasciate riposare in frigorifero per 30 minuti.

7. Fate delle palline di 3 cm di diametro e mettete a cuocere in una teglia imburrata (o con carta da forno) per 15 minuti a 160°.

Seriously Decadent Mini Chocolate Trifle

November 23, 2013Desserts, Gluten-freeChocolate, Chocolate mousse, Cioccolato, Cocoa solids, Crema al cioccolato, Desserts, Dolce al cucchiaio, Food, Hazelnuts, Honey, Italian cuisine, Mascarpone, Nocciole, Tiramisu, TrifleSerena @ foodfulife

A very special mini trifle, made with a dark chocolate mascarpone mousse, enriched with rum and hazelnuts.

This recipe was inspired by the layered Italian dessert “Tiramisù”, which has very different ingredients but a similar structure. All the layers in this trifle give a nice variety of textures and flavours which blend nicely in the mouth.

It’s pure pleasure in a glass, made to satisfy the needy taste buds of chocolate lovers.

Mini chocolate trifle with hazelnuts.

Ingredients

for 4 glasses

100 g ( 3.52 oz) dark chocolate (70% cocoa solids)

2 tablespoons honey

3 tablespoons dark rum

100 g ( 3.5 oz) toasted and skinned hazelnuts

250 g ( 8.8 oz) mascarpone cheese

2 teaspoons unsweetened cocoa powder

sweetened whipped cream

Method

1. Melt the chocolate in a bain-marie (double boiler).

2. Mix the mascarpone with honey.

3. Mix the melted chocolate with the mascarpone cheese, then add 3 tablespoons of rum mixed with 2 teaspoons of cocoa powder.

4. Finely chop the hazelnuts in a food processor.

5. Fill the base of 4 glasses (small-medium size) with the hazelnut crumbs.

6. Add the chocolate mascarpone, then a layer of whipped cream and top each glass with ground chocolate and a hazelnut.

Bicchierini golosi con crema di mascarpone al cioccolato.

Ingredienti

per 4 coppette

100 g di cioccolato fondente al 70%

2 cucchiai di miele

3 cucchiai di rum scuro

100 g di nocciole tostate e spellate

250 g di mascarpone

2 cucchiaini di cacao amaro

panna montata già zuccherata q b

Preparazione.

1. Fate sciogliere il cioccolato fondente a bagnomaria.

2. Mescolate il mascarpone con il miele.

3. Unite il cioccolato sciolto al mascarpone e aggiungete 3 cucchiai di rum, precedentemente mescolato al cacao.

4. Tritate finemente le nocciole.

5. Riempite la base di 4 bicchierini (di piccola-media grandezza) con la granella di nocciole.

6. Aggiungete la crema di cioccolato, poi uno strato di panna montata e guarnite ogni coppetta con della granella di cioccolato ( o cioccolato grattugiato) e una nocciola.

Spelt Chocolate Cake with Honey.

October 27, 2012Desserts, Low-fat RecipesBaking Powder, Break, Brown sugar, Cacao, Cake, Chocolate, cioccolata, Cocoa solids, Cooking, Desserts, Farina di farro, Farro, Flour, Home, Honey, Loaf, Low-fat recipes, Miele, Spelt, Zucchero di cannaSerena @ foodfulife

A great cake for breakfast or as a snack. This recipe has half the amount of sugar normally used for cakes and is rich in nutrients. It becomes a great dessert when served with whipped cream or vanilla cream.

Ingredients

100 g butter (3.5 oz)

60 g brown sugar (2.1 oz)

4 teaspoons of honey

1 cup of milk

1 bag of baking powder (or 1 tablespoon)

3 egg yolks

175 g plain white flour preferably organic ( 6.1 oz)

175 g wholemeal spelt flour (6.1 oz)

3 tablespoons of cocoa powder

Preparation Method

1. Preheat the oven at 160 ° C (320 °F). Beat the butter with the sugar and honey until is smooth.

2. Add the egg yolks, the cocoa powder and a little bit of milk. Mix well.

3. In a bowl, mix the flour with the baking powder.

4. Gradually add all the ingredients, stir carefully and pour a little bit of milk in the mixture, if the result is too solid.

5. Cover a tin with baking paper (or grease the tin with butter), pour the mixture into the tin (I use a 25cm long x10cm wide tin)and bake for 20-30 minutes (depending on the oven). Let cool and serve.

Torta al cacao con farro e miele.

Ingredienti:

100 g di burro

60 g di zucchero di canna

4 cucchiaini di miele

1 tazza di latte

1 busta di lievito per dolci

3 tuorli d’uovo

175 g di farina 00 (possibilmente bio)

175 g di farina di farro

3 cucchiai di cacao in polvere

Metodo di preparazione

1. Preriscaldate il forno a 160°C. Lavorate bene il burro con lo zucchero e il miele.

2. Aggiungete i tuorli d’uovo, il cacao e un po’ di latte, amalgamando bene.

3. In una terrina, unite le farine al lievito, poi aggiungete (poco alla volta) tutti gli ingredienti, mescolando con cura e allungando con un po’ di latte se l’impasto è troppo solido.

4. Versate il composto in una teglia (lunga 25cm x10 cm di larghezza) coperta con carta da forno (o imburrata) e infornate per 20-30 minuti (dipende dal forno) a 160° C. Lasciate raffreddare e servite.