Tag: torta

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di worldoftemptations - 25 Luglio 2015

Flourless Pistachio Cake

Flourless Pistachio Cake.

Flourless Pistachio Cake is something different because usually all you see is flourless chocolate cake… so if you are sick of that you can try this!

Ingredients:

2 cups almonds

1 1/2 cups pistachios

1 cup sugar

1 teaspoon ground cardamom

1 tablespoon finely grated lemon rind

2 eggs

5 egg whites

pinch of salt

Soak almonds in hot water for 30 minutes. Drain. Pre-heat oven to 160C. Grease a deep 22cm (9 inch) round springform cake pan and line with baking paper. Place drained almonds, pistachio, sugar, cardamom and salt in the bowl of a food processor and process until the mixture resembles coarse bread crumbs. Transfer to a large bowl. Add egg, egg white and lemon rind. Mix well. Spread mixture into prepared pan. Smooth the top. Bake in the pre-heated oven for approximately 1 1/4 hours until the top is golden and the cake has started browning around the edges. Remove from the oven and cool cake in the pan.

Serve warm.

INGREDIENTI:

2 bicchieri di mandorle

1 bicchiere e 1/2 di pistacchi

1 bicchiere di zucchero

1 cucchiaino di cardamomo

1 cucchiaio di scorza di limone

2 uova

5 albumi

1 pizzico di sale

Immergete la mandorle in acqua calda per 30 minuti e poi scolate.

Preriscaldate il forno a 160°. Ungete una tortiera di 22 cm e coprite con carta da forno.

Mettete le mandorle, pistacchi, zucchero cardamomo e sale in un processore finquando il composto somiglia a pangrattato grossolano. Aggiungete le uova, gli albumi montati a neve e la scorza di limone.

Infornate per circa 1 ora e 15 minuti. Fate raffreddare nella tortiera altrimenti si romperà quando lo rimuovete.

Servite tiepida.

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di worldoftemptations - 3 Luglio 2015

Magic Chocolate Custard Cake

Magic Chocolate Custard Cake.

Magic Chocolate Custard Cake is an Amazing recipe you have to try!

INGREDIENTS

1/2 cup (113g) unsalted Butter
2 1/2 cups (600ml) Milk
1 cup (115g) Flour
1/2 cup (43g) Cocoa Powder
4 Eggs, separated
4 drops White Vinegar
1 3/4 cups (210g) Confectioner’s Sugar
2 Tablespoons (30ml) Espresso
1 teaspoon (5ml) Vanilla Extract
extra confectioner’s sugar for dusting

Preheat the oven to 325°F. Lightly butter or grease a 8″x8″ baking dish.

Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.

In a separate bowl, whisk together the flour and cocoa powder for 20 seconds. Set aside.

Whip the egg whites with vinegar to stiff peaks. Set aside.

Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.

Mix in the flour/cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.

Fold in the egg whites.

Pour the batter into the prepared pan and bake for 50-60 minutes or until when you gently shake the cake, it is slightly jiggly but is no longer runny.

Allow cake to completely cool before cutting and then dust with confectioner’s sugar.

INGREDIENTI

113 gr burro
600 ml latte
115 gr farina
43 gr cacao amaro
4 uova
4 gocce di aceto bianco
210 gr zucchero a velo
30 ml di caffè
1 fialetta di vaniglia
Zucchero a velo per decorare

Preriscaldate il forno a 160°c ed imburrate una forma per la torta.

Sciogliete il burro e mettete da parte. Riscaldate il latte e mettete da parte.

Montate a neve gli albumi con l’aceto e mettete da parte.

Montate i tuorli con lo zucchero, poi aggiungete il burro, caffè e vaniglia per un paio di minuti.

Aggiungete a questo punto la farina e il cacao e poi il latte e mescolate fino a quando è tutto ben incorporato.

Gentilmente incorporate gli albumi.

Infornate per circa 60 minuti. Quando muovete la torta deve essere morbida e muoversi, ma non essere liquida.

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di worldoftemptations - 26 Giugno 2015

Frozen Blackberry Pie

Frozen Blackberry Pie.

Frozen Blackberry Pie is a must if you have freshly picked blackberries!

Crust

2 cups coarsely crumbled cookies
3 tablespoons canola oil

Filling & Topping

3/4 cup heavy cream
1/3 cup sugar
1 cup nonfat vanilla Greek yogurt
3 cups blackberries, divided
2 teaspoons lemon zest

To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.
Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.

INGREDIENTI

Per la crosta:

2 bicchieri di biscotti sbriciolati
3 cucchiai di olio di semi

Per il ripieno:

3/4 bicchiere di panna
1/3 bicchiere di zucchero
1 bicchiere di yogurt greco bianco o vaniglia
3 bicchieri di more
2 cucchiai di scorza di limone

Preriscaldate il forno a 180°. Frullate i biscotti e aggiungete l’olio, mescolate il composto poi stendetela con le dita sul fondo di una forma per le torte. Infornate per 10 minuti e lasciate raffreddare.

In una ciotola montate la panna. Quando inizia a raffermarsi aggiungete lo zucchero fino a quando è perfettamente montata. Aggiungete delicatamente lo yogurt.

Frullate poi 2 bicchieri di more e uniteli al composto di yogurt aggiungendo anche la scorza di limone.

Riempite la forma con il composto e decorate con le restanti more. Congelate per circa 5 ore.

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di worldoftemptations - 22 Giugno 2015

Chocolate Orange Cake

Chocolate Orange Cake.

Chocolate Orange Cake is a flourless cake and very easy to make!

INGREDIENTS

2 small oranges
6 large eggs
1 heaping teaspoon baking powder
½ teaspoon baking soda
1 ¼ cups granulated sugar
2 cups finely ground hazelnuts
½ cup unsweetened cocoa powder
½ tsp ground cinnamon, optional
Powdered sugar, optional

Place the oranges in a sauce pan and cover with water. Bring the pot to a boil then cover, reduce heat to low, and simmer until oranges are soft.
Once the oranges are cool enough to handle, slice them in half and remove any large seeds.
Preheat the oven to 350 degrees.
Place the oranges in a blender and pulse until smooth. Add the remaining ingredients, except for the powdered sugar, to the blender. Pulse a few times, stir, and then pulse, repeating until the mixture is well combined.
Grease an 8 inch round spring form pan. Pour the cake batter into the pan and bake for 45 minutes to an hour, or until a toothpick inserted in the center comes out clean.
Decorate with powdered sugar and orange zest if desired, or a chocolate ganache!

INGREDIENTI

2 piccole arance
6 uova
1 bustina di lievito
1 cucchiaino di bicarbonato di sodio
1 bicchiere e 1/4 di zucchero
2 bicchieri di granella molto fine di nocciole
1/2 bicchiere di cacao amaro
1 cucchiaino di cannella
zucchero a velo

Mettete le arance in una pentola, coprite con acqua e portate ad ebollizione. Abbassate il fornello e lasciateli cuocere fino a quando si ammorbidiscono, circa 2 ore. Fate raffreddare, tagliate a metà per rimuovere i semi poi frullateli fino a quando diventano un purè.

Preriscaldate il forno a 180°c.

Aggiungete nel frullatore il resto degli ingredienti tranne lo zucchero a velo e frullate fino a quando è tutto ben combinato.

Imburrate ed infarinate una forma e versateti il composto.

Infornate dalle 45 minuti ad un ora o fino a quando lo stuzzica dente esce pulito.

Decorate con lo zucchero a velo oppure ganache al cioccolato!

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di worldoftemptations - 20 Giugno 2015

Ricotta Pie

Ricotta Pie.

Ricotta Pie is a Sicilian delicious dessert.

Ingredients.

For the pasta frolla:

1 whole egg

1 egg yolk

2 cups all-purpose flour

8 tablespoons unsalted butter

1/3 cup sugar

A pinch of salt

Zest of 1/2 lemon

A few tablespoons of cold water

For the filling:

3 pounds of drained ricotta

1/2 cup sugar

4 large eggs

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup mini chocolate chips

Lightly butter a 9″ springform pan and set aside.

Mix all pasta frolla ingredients together, except the water, with your hands until the dough comes together. Add water tablespoon by tablespoon if too dry until the dough comes together. Knead until smooth. Flatten and wrap in plastic wrap. Refrigerate for 1 hour.

1. Preheat the oven to 375 degrees Fahrenheit.

2. On a lightly floured surface, roll out the dough into a circle that will fit in the prepared pan. Keep the dough as thin as possible. Roll around the rolling pin and unwrap into the prepared pan. Cut off any excess dough around the top. Prick the bottom of the dough with a fork and chill until ready to fill.

3. In a large bowl, beat together the ricotta and sugar until smooth. Add in the eggs, one at a time, beating well after each egg. Add in the vanilla and cinnamon. Stir in the mini chocolate chips.

4. Pour the filling into the chilled shell.

5. Bake the pie for about 45 minutes or until set in the middle. Cool, dust with cinnamon and serve!

INGREDIENTI

Per la frolla:

1 uovo + 1 tuorlo

2 bicchieri di farina

8 cucchiai di burro morbido

1/3 bicchiere di zucchero

1 pizzico di sale

scorza di mezzo limone

un paio di cucchiai di acqua

Per il ripieno:

circa 1kg e 400 gr di ricotta

1/2 bicchiere di zucchero

4 uova

1 fialetta di vaniglia

1 cucchiaino di cannella

1/2 bicchiere di gocce di cioccolato

Preparate la frolla impastando con le mani tutti gli ingredienti tranne l’acqua. Solo se troppo dura aggiungete l’acqua. Lavorate fino a diventare tutta liscia. Avvolgete nella pellicola e ponete in frigo per 1 ora.

Preriscaldate il forno a 180°c.

Stendete la pasta frolla e coprite la forma della torta sul fondo e sui lati tagliando la pasta in eccesso. Forate con una forchetta il fondo e mettete in frigo fino a quando il ripieno è pronto.

Per il ripieno lavorate la ricotta e lo zucchero fino a diventare liscio. Aggiungete il resto e continuate a lavorare fino a diventare liscio. Aggiungete le gocce di cioccolato oppure canditi se desiderate. Versate nella forma e infornate per circa 45 minuti.

Fate raffreddare, spolverate con la cannella e servite!

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di worldoftemptations - 12 Giugno 2015

Lemon Lava Cakes

Lemon Lava Cakes.

Lemon Lava Cakes are perfect for the summer if you are craving a lava cake but want one with a fresh taste to it!

Ingredients:

For the lemon curd:

Juice of 3 lemons
200g white sugar
2 eggs
A pinch of sea salt
50g cold unsalted butter, cubed

For the cakes:

100g soft unsalted butter, plus extra for greasing
80g white sugar plus 1 tbsp for dusting
2 eggs
2 Tbsp. whole milk
1 tsp. lemon zest
100g all-purpose flour

To make the lemon curd:

Place all the ingredients for the lemon curd except the butter in a medium saucepan on a medium-low heat. Heat, whisking continuously for 5-8 minutes, or until the mixture thickens. Don’t the mixture to boil.

Once the mixture has thickened, reduce heat to low and whisk in the butter. Take off the heat once all the butter has completely melted. Pour into a bowl, cover and refrigerate for at least a couple of hours.

To make the cakes:

Preheat the oven to 400° F. Butter six ramekins and dust them generously with some white sugar. Set on a baking sheet and set aside.
In a large bowl or the bowl of your stand mixer, beat the butter and sugar until fluffy. Lightly beat the eggs, then gradually add them to the bowl, beating all the time. Add the milk and lemon zest. Add the flour into the mix and incorporate well.
Divide the cake batter between the ramekins until each is just over half full.
Take your refrigerated lemon curd and place in to a piping bag, fitted with a plain tip. Insert the tip into the centre of each batter-filled ramekin. Gently pipe the curd into each one until the ramekins are two-thirds full. (*Make sure you don’t leave a hole in the batter after removing the piping tip. If so, use a spoon to gently cover it in.) Place filled ramekins on a baking tray.
Bake in pre-heated oven for 15-20 minutes, or until the tops are golden and the cakes spring back when touched.
Immediately run a knife around the edges of the cakes before turning out from the ramekins on to plates. Serve straight away.

INGREDIENTI

Per la crema al limone

Il succo di tre limoni
200 gr di zucchero
2 uova
1 pizzico di sale
50 gr di burro

Per le torte

100 gr di burro morbido
80 gr di zucchero + 1 cucchiaio per decorare
2 uova
2 cucchiai di latte
1/2 cucchiaio di scorza grattugiata di limone
100 gr di farina

Per preparare la crema: Mettete tutti gli ingredienti in un pentolino tranne il burro e fate riscaldare mescolando continuamente e senza far bollire per circa 5 minuti o fino a quando si è addensato. A questo punto togliete dal fuoco, aggiungete il burro e fate sciogliere. Mescolate bene e conservate in frigo per un paio di ore.

Per le torte: Preriscaldate il forno a 200°c. Imburrate 6 formine di ceramica e poneteli su una teglia da forno.

Con uno sbattitore elettrico lavorate Uova e zucchero fino a diventare spumose. Aggiungete le uova, latte e scorza di limone. Infine la farina ed amalgamate bene.

Dividete l’impasto nelle formine riempendole a metà.

Riempiteli, usando una sac a poche, con la crema ed assicuratevi che non rimane un buco sull’impasto. Nel caso accade usate un cucchiaio per coprirlo con l’impasto della torta.

Infornate, sempre tenendo le formine sulla teglia, per 15-20 minuti.

Togliete dalle formine e servite subito!

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di worldoftemptations - 10 Giugno 2015

Frozen Mocha Pie

Frozen Mocha Pie.

Frozen Mocha Pie is perfect for chocolate and coffee lovers!

Crust

2 cups coarsely crumbled chocolate snap cookies (see Tip)
3 tablespoons canola oil

Filling & Topping

3/4 cup heavy cream
1/3 cup sugar
1 cup nonfat vanilla Greek yogurt
2 tablespoons water
1 tablespoon cocoa powder
2 teaspoons instant espresso or coffee powder
1/4 cup chocolate-covered espresso beans, chopped

To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
Combine water, cocoa powder and espresso (or coffee) powder in a small bowl; stir until the powders are dissolved. Gently fold the cocoa-espresso mixture into the yogurt-cream mixture.
Spread the flavored yogurt-cream mixture into the cooled crust. Top with chocolate-covered espresso beans. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
You can decorate with the coffee beans or drizzle with chocolate…

PER LA CROSTA:

2 bicchieri di biscotti sbriciolati molto finemente
3 cucchiai di olio di semi oppure burro

PER IL RIPIENO:

3/4 bicchiere di panna
1/3 bicchiere di zucchero
1 bicchiere di yogurt greco bianco o alla vaniglia
2 cucchiai di acqua
1 cucchiaio di cacao amaro
1/2 cucchiaio di caffè solubile
1/4 bicchiere di chicchi di caffè coperti di cioccolato

Preriscaldate il forno a 220°c.

Frullate i biscotti fino a diventare sabbiosi, aggiungete l’olio mescolate e premete il composto con l’aiuto delle dita o un cucchiaio sul fondo della forma che avete scelto di utilizzare. Infornate per 10 minuti e fate raffreddare.

Montate la panna con lo zucchero a neve. Lentamente aggiungete lo yogurt.

A parte mescolate l’acqua, cacao e caffè solubile e poi unite al composto di yogurt.

Amalgamate bene e poi trasferite il composto sulla base di biscotto, livellate e poi congelate per almeno 5 ore. Prima di servire lasciare a temperatura ambiante per circa 15 minuti.

Potete decorare con chicchi di caffè oppure sciroppo al cioccolato…

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di worldoftemptations - 14 Maggio 201515 Maggio 2015

Torta Caprese

Torta Caprese.

Torta Caprese is an Italian flourless chocolate cake!

Ingredients:

9 ounces (255 g) good quality dark chocolate, chopped into small pieces
1 cup (225 g) butter
1/4 cup (25 g) cocoa powder
1 teaspoon almond extract
1 1/4 cup (250 g) granulated sugar
1 1/2 cups finely ground blanched and toasted almonds
6 medium-sized eggs, room temperature (If you use large eggs, use only 5 eggs)

Preheat an oven to 310°F and line the bottom of a 9-inch spring form pan with parchment paper.

Slowly melt the chocolate and butter over a double-boiler. In a stand mixer with a whisk attachment, whisk together the melted chocolate mixture, the cocoa powder, almond extract and sugar until combined. Add the ground almonds and whisk until combined. Add the eggs one at a time, adding each egg after the first has been incorporated into the mixture. Pour the mixture into the spring form pan. Make sure the mixture is level and smooth on top. Bake for about 50 minutes. The cake will rise a bit and then fall back on itself once it cools. The baking time varies slightly depending on your oven, but the cake should be very moist in the center and dense once it cools.

Ingredienti:

225 gr di cioccolato fondente a pezzetti
225 gr burro
25 gr di cacao amaro
1 fialetta di estratto di mandorla
250 gr di zucchero
1 bicchiere e 1/2 di mandorle tostate finemente macinate
6 uova a temperatura ambiente ( se usate uova molto grandi utilizzatene 5 )

Preriscaldate il forno a 160°c. Imburrate ed infarinate la forma per la torta.

Sciogliete a bagnomaria il cioccolato con il burro, poi lavoratelo con il cacao, estratto di mandorla e zucchero fino a quando è tutto ben amalgamato.

Aggiungete un uovo alla volta e lavorate bene.

Versate il composto nella forma ed infornate per circa 50 minuti.

La torta lieviterà e poi si abbasserà di nuovo, è normale.

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di worldoftemptations - 7 Maggio 2015

Strawberry and Chocolate Cake

Strawberry and Chocolate Cake.

Strawberry and Chocolate Cake is a pretty colourful cake to make if you love the combinations chocolate + strawberries!

1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
3 tablespoons Greek yogurt
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1/3 cup chocolate chips plus more for sprinkling the top of cake
1 pound strawberries

Heat oven to 350°F. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the side of the springform pan or square pan with butter or cooking spray.
Sift flour, baking powder, and salt together into a medium bowl.
In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and, using electric mixer, beat on medium-high speed until light and fluffy – no more than 2 minutes.
Reduce speed to medium, mix in the egg, beat until light and fluffy. Then mix in milk, vanilla.
Keeping the mixer speed low, mix in the flour mixture, gradually, just until combined. Do not over mix.
Fold in chocolate chips into the batter. Transfer batter to springform pan. Arrange strawberries on top of the cake, cut sides down and close together. Place chocolate chips in spaces in between.
Bake cake for about 1 hour until the top is golden brown and the tester comes out clean. In the last 5-10 minutes of baking, you can take the cake out of the oven and sprinkle some more chocolate chips on top, pressing them lightly into the top of the cake (the top of the cake will already be baked and a bit crusty) – it will make for a nice presentation. Return to the oven for 5-10 more minutes, to allow chocolate to melt a bit and look even nicer!
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan.

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