…Something truly special for Valentine’s Day!
Tag Archives: Dark chocolate
Dark Chocolate Lava Cakes With A Kick! (Gluten-Free)
Decadent, hot and velvety creamy inside, this dessert is to die for!
It took me several days to get this recipe right! It is quite difficult to achieve the right consistency, when you make this kind of dessert without flour or caster sugar. However, the result it is simply superb!!
Yes, these wonderful lava cakes are gluten and refined sugar free (I added a little icing sugar on top, in order to take better pictures, but you don’t have to)… No one will know they are secretly healthy!
…But be careful, because the chocolate-chilli combination can be very addictive!
Dark chocolate lava cakes with a kick (gluten and refined sugar free)
Cooking time: 18-19 minutes
Preparation time: 25 minutes
Ingredients
for 4 small cakes (4 servings)
80 g dark chocolate (70% cocoa solids)
40 g almonds (with skin)
2 medium eggs, plus 1 yolk
1 pinch of salt
10 g unsweetened cocoa powder (plus a little more to dust the cake moulds)
80 g butter
100 g acacia honey (or the honey of your choice)
2 small dried chilli peppers (or a pinch of chilli powder)
icing sugar to decorate (optional, don’t use it if you don’t want refined sugar in the cakes)
4 small disposable aluminium cake moulds
Method.
1. Melt the chocolate in a bain-marie. When the chocolate is completely melted, add the butter, let it melt and mix well; then remove from the heat.
2. Lightly toast the almonds in the oven at 170° C / 338° F (just for a few minutes). Let cool, then, using a food processor, grind the almonds with the cocoa powder and the dried chillies.
3. Separately, beat the eggs with honey with an electric beater, until the mixture is soft and fluffy.
4. Incorporate the melted chocolate and butter with egg mixture. Beat for a few more minutes, then add the cocoa with the ground almonds and chillies.
5. Grease 4 small cake moulds with butter, then dust with a little cocoa powder.
6. Bake at 160 ° C/ 320° F for 18-19 minutes.
7. Garnish with icing sugar (optional) and serve hot.
Note. The cakes should be cooked on the outside and slightly soft in the centre, make sure you don’t overcook them…One more minute can make a huge difference!
Tortini con cuore fondente al peperoncino (senza glutine)
80 g di cioccolato fondente al 70 %
40 g di mandorle (con la buccia)
2 uova medie, più un tuorlo
1 pizzico di sale
10 g di cacao amaro
80 g di burro
100 g di miele di acacia (oppure il miele che preferite)
due peperoncini secchi (oppure un po’ di peperoncino in polvere)
zucchero a velo per decorare (facoltativo, non usatelo se non volete lo zucchero nella ricetta)
4 stampini di alluminio (usa e getta)
Preparazione.
1. Fate sciogliere il cioccolato a bagnomaria. Quando il cioccolato sarà completamente sciolto, aggiungete il burro e mescolate bene.
2. Tostate leggermente le mandorle nel forno caldo per qualche minuti. Lasciate raffreddare, poi tritate molto finemente insieme al cacao e i peperoncini con un tritatutto (fate qualche pausa per non riscaldare troppo le lame).
3. A parte, sbattete le uova con il miele, fino ad ottenere un composto soffice e spumoso.
4. Incorporate il burro e il cioccolato sciolto alle uova. Sbattete ancora per qualche minuto, poi aggiungete il cacao con la farina di mandorle e il peperoncino. Mescolate bene.
5. Imburrate gli stampini in alluminio e ricoprite con una spolverata di cacao amaro.
6. Infornate a 160° C per 18-19 minuti (non di più perché i tortini rischiano di solidificarsi troppo, mentre al centro devono restare cremosi).
7. Decorate con zucchero a velo (facoltativo) e servite i tortini caldi.
Dark Chocolate And Marrons Glacés Tart
As promised, this week I continue my series of recipes dedicated to the chestnut season, with a wonderful dark chocolate and marrons glacés tart. This is a rich dark chocolate tart, enriched with an hint of sweet chestnut flavour and with a luscious creamy filling that will definitely warm you up nicely!
I know that marrons glacés (candied chestnuts) can be expensive, however, in this recipe I used just 100 g, to add some sweetness and flavour…Believe me, it is worth it! You can buy marrons glacés in pieces, which are a little bit cheaper. I also added a little bit of chestnut flour in the shortcrust, which works quite nicely with the other ingredients, without overpowering their flavours.
Dark chocolate and marrons glacés tart
(I used a ceramic cake pan of 24 cm of diameter)
Ingredients
180 g plain unbleached flour
40 g chestnut flour
50 g brown sugar
120 g softened butter
1 egg yolk
a pinch of salt
For the dark chocolate and marrons glacés filling
200 ml of milk
200 g of dark chocolate (I used 100 g chocolate with minimum 50% of cocoa solids and 100 g with 70% cocoa solids)
100 g marrons glacés (candied chestnuts)
2 tablespoons dark rum
2 eggs
60 g brown sugar
Method.
1. Prepare the dough. Work the butter with 50 g of brown sugar and 1 egg yolk. Add the flour with a pinch of salt, then knead well (without overworking) and put in refrigerator for 30 minutes.
2. Prepare the filling. Separately, puree the marrons glacés using a fork. Then add 2 tablespoons of rum and mix until you get a jam-like consistency.
3. Melt the chocolate in a bain-marie (double boiler). Combine the melted chocolate with the marrons glacés puree, then gradually add 2 eggs and 200 ml of milk. Mix well and put the filling in the refrigerator.
4. Prepare the tart crust.Take the dough and roll it out on a sheet of baking paper, using a rolling pin. Place the pastry (with the baking paper) on the cake pan and then cut off the excess paper. Pierce the base of the tart a few times with a fork.
5. Fill the tart crust with the chocolate and marrons glacés filling. Bake at 180 ° C (356°F) for about 50 minutes (the cooking time depends on the oven, check on the cake!).
6. Let cool, cut and serve.
Crostata al cioccolato fondente e marrons glacés
Ho usato una tortiera di ceramica di 24 cm di diametro
Ingredienti
180 g di farina 00
40 g di farina di castagne
50 g di zucchero di canna
120 g di burro morbido
1 tuorlo d’uovo
un pizzico di sale
Per la crema al cioccolato fondente e marrons glacés
200 ml di latte
200 g di cioccolato fondente (ho usato una tavoletta da 100 g al 50% di contenuto di cacao e una sempre di 100 g al 70% di contenuto di cacao)
100 g di marrons glacés
2 cucchiai di rum scuro
2 uova
60 g di zucchero di canna
Preparazione.
1. Lavorate il burro con il tuorlo e 50 g di zucchero. Aggiungete la farina con un pizzico di sale e amalgamate bene l’impasto, senza lavorarlo troppo. Lasciate riposare in frigorifero per 30 minuti.
2. A parte, schiacciate bene i marrons glacés con una forchetta. Aggiungete due cucchiai di rum scuro e mescolate, fino ad ottenere la consistenza di una marmellata.
3. Fate sciogliere a bagnomaria il cioccolato. Mescolate il cioccolato sciolto con la purea di marrons glacés, due uova e il latte (aggiungete uova e latte molto gradualmente). Mettete la crema nel frigorifero a rassodare.
4. Prendete l’impasto dal frigorifero e stendetelo con il matterello su un foglio di carta da forno. Trasferite la sfoglia di pasta (con la carta) sulla teglia e tagliate la carta in eccesso. Forate più volte la pasta con la forchetta.
5. Riempite la base della torta con la crema al cioccolato e marrons glacés. Infornate a 180° C per circa 50 minuti (la cottura dipende dal forno, controllate la torta).
6. Fate raffreddare, tagliate e servite.
Rich Chocolate Tart with Fresh Raspberries…Yes, but it’s different!
Vegan, dairy-free, gluten-free, egg-free, with only a little refined sugar and absolutely delicious!!!!
I must admit I was a little bit sceptical about vegan desserts, I thought that without dairy products, desserts would just taste dull! So I decided to give it a try and make this vegan chocolate tart, because I usually like to try things before I make a judgement, especially when I am talking about recipes. I am glad to say that I was wrong! I might even dedicate an entire post to the lovely vegan chocolate ganache that I’ve made for this recipe, because I think it deserves a little place on its own in this blog and a few more words given over to it.
So, today we are going to prepare a delicious mini chocolate tart with a lot of fresh raspberries on top! As a filling, I made a rich dark chocolate ganache. Usually, the chocolate ganache is prepared with heavy whipping cream or butter, I used rice milk instead and I thickened the sauce with a little cornstarch. The result is a velvety smooth chocolate filling that contains little refined sugar and is dairy-free.
This is an amazing vegan dessert that everyone can enjoy!
Rich Chocolate Tart with Fresh Raspberries
Ingredients
For the pastry
2-3 servings.
50 g (1.7 oz) skinless almonds (or hazelnuts, if you prefer)
60 g (2 oz) dark chocolate (organic, with 70% cocoa solids)
60 g (2 oz) rice flour
30 g (1 oz) of potato starch
1/2 teaspoon of baking powder
2 tablespoons of sunflower oil
1 tablespoon of agave syrup (or 1 tablespoon of honey, if you are not on a vegan diet)
a pinch of salt
For the dark chocolate ganache
60 g (2 oz) of dark chocolate (organic, 70 % cocoa)
100 ml (3.38 fl oz US, 0.175 pt UK) rice milk (replace with soya or almond milk, if you prefer)
1 tablespoon of agave syrup (or 2 tablespoon of honey, if you are not on a vegan diet)
1/2 a tablespoon of cornstarch
To garnish
100 g (3.5 oz) raspberries, fresh and washed
a few chocolate chips
Method.
For the pastry.
Preparation: 20 minutes
Cooking: 15 minutes
1. In a double boiler (bain-marie), melt 60 g (2 oz) of dark chocolate.
2. Finely grind the almonds using a food processor, until you get a fine paste.
3. In a small bowl, sift the flour and the potato starch using a fine strainer. Then, mix in the melted chocolate, the almond paste, 1/2 a teaspoon of baking powder, a pinch of salt, 2 tablespoons of sunflower oil and 1 tablespoon of agave syrup (or 1 tablespoon of honey).
4. Place the dough in the refrigerator for 15 minutes.
5. Lightly grease the base of a small cake pan (15-17 cm or 6 – 7 inches of diameter) and bake at 170 ° C (338° F) for about 15 minutes.
For the chocolate ganache.
Preparation: 20 minutes
1. In a double boiler (or bain-marie), melt 60 g (2 oz) of dark chocolate.
2. In a small pan, heat 100 ml (3.38 fl oz US) of rice milk and add it (gradually and stirring) to the melted chocolate (both must be warm).
3. In another pan, mix 1/2 a tablespoon of cornstarch with 1 tablespoon of the chocolate mixture and stir well. Gradually add the rest of the chocolate mixture, then cook over a low heat and stir until the chocolate ganache has thickened (it will take only a few minutes).
4. Turn off the heat, add 1 tablespoon of agave syrup (or 2 tablespoon of honey) and mix well. Let cool.
To garnish.
Refrigeration: 30 minutes
1. Pour the chocolate ganache into the base of the tart, then put the cake in the refrigerator for about 30 minutes.
2. Garnish with plenty of raspberries and some chocolate chips.
Crostata di lamponi con ganache di cioccolato fondente.
Ingredienti
Per la base.
2-3 porzioni.
50 g di mandorle, senza pelle (oppure nocciole, se preferite)
60 g di farina di riso
30 g di fecola di patate
60 g di cioccolato fondente bio ( con 70% di cacao)
1/2 cucchiaino di lievito per torte
2 cucchiai di olio di semi di girasole
1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele bio, se non seguite una dieta vegana)
un pizzico di sale
Per la ganache al cioccolato fondente
100 ml di latte di riso (oppure latte di mandorle, soia o latte normale)
1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele bio, se non seguite una dieta vegana)
60 g di cioccolato fondente bio (con 70% di cacao)
1/2 cucchiaio di amido di mais
Per guarnire
100 g di lamponi (freschi e ben lavati)
un po’ di scaglie di cioccolato per decorare
Preparazione.
Per la base.
1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.
2. Tritate molto finemente le mandorle usando un tritatutto.
3. In una terrina, setacciate la farina e la fecola di patate usando un colino molto fine. Aggiungete il cioccolato sciolto, la pasta di mandorle, il lievito per dolci, un pizzico di sale, due cucchiai d’olio di semi di girasole e 1 cucchiaio di sciroppo d’agave (oppure 1 cucchiaio di miele).
4. Impastate bene e mettete in frigo per 15 minuti.
5. Ungete leggermente la base di una piccola teglia (15-16 cm di diametro) e infornate a 170° per 15 minuti.
Per la ganache al cioccolato.
1. Fate sciogliere 60 g di cioccolato fondente a bagnomaria.
2. Scaldate 100 ml di latte di riso in un pentolino e unitelo al cioccolato ancora caldo, mescolando bene.
3. In un altro pentolino, unite una piccola quantità di latte di riso al cioccolato con mezzo cucchiaio di amido di mais (mescolando energicamente). In modo molto graduale, aggiungete tutto il latte al cioccolato, poi fate rassodare la ganache sul fuoco a fiamma bassa, per qualche minuto (continuando a mescolare).
4. Spegnete il fuoco e aggiungete 1 cucchiaio di sciroppo d’agave (oppure 2 cucchiai di miele). Mescolate ancora, poi lasciate raffreddare.
Per guarnire.
1. Versate la crema sulla base della crostata e mettete in frigorifero per 30 minuti.
2. Guarnite con un doppio strato di lamponi e scaglie di cioccolato.
How to make a healthier hazelnut-chocolate spread in 5 easy steps!
Today we are going to prepare a healthier version of nutella-like chocolate spread. Of course, this is no low-fat spread, however, this yummy treat contains a lot of vegetable proteins, potassium, iron and calcium, so you might feel a little bit less guilty about it now…It’s very easy to prepare and, I guarantee, it’s much better than the commercial stuff!
Ingredients
for half a glass
Preparation: 20 minutes
100 g (3.52 oz) of hazelnuts
20 g (0.70 oz) dark chocolate (with 70% cocoa )
2 tablespoons of sunflower oil
2 teaspoons honey
1. Toast the hazelnuts in a frying pan over low heat for 10 minutes.
2. Using a cloth remove the skin from the hazelnuts.
3. Grind the hazelnuts in a food processor, while still warm.
4. Add the vegetable oil and honey, then stir.
5. Melt the chocolate over a bain-marie and add it to the rest of the ingredients.
That’s it! Your wonderful chocolate-hazelnut spread is ready!
Crema spalmabile alle nocciole e cioccolato.
Ingredienti
per 1/2 bicchiere
100 g di nocciole
20 g di cioccolato fondente al 70%
2 cucchiai di olio di semi di girasole
2 cucchiaini di miele d’acacia
1. Fate tostare le nocciole a fiamma bassa in una padella per 10 minuti.
2. Togliete la buccia delle nocciole con l’aiuto di un panno.
3. Tritate finemente le nocciole (ancora calde) in un mixer.
4. Aggiungete l’olio di semi con il miele e mescolate.
5. Sciogliete il cioccolato a bagnomaria e unitelo al resto degli ingredienti.
La crema di cioccolato e nocciole è pronta da spalmare!
Foodfulife 