cioccolato

Torta Caprese, the beloved flourless chocolate and almond cake from the island of Capri, meets peach sorbet in this decadent summery dessert. 

Torta Caprese and Peach Sorbet

1 1/2CUPS sugar

almonds

6OZ. dark chocolate, chopped

peaches

eggs

sugar

buckwheat flour

salt

Wash the peaches and remove the stones. Chop and puree them. In a saucepan, dissolve 3/4 cup granulated sugar with 1 cup water. When it boils, mix the syrup with the pureed peaches. Remove from the heat and allow the mixture to cool.

Separate the egg whites from the yolks. Beat the egg whites, gradually adding 1/3 cup granulated sugar, until stiff.

Grind the almonds. Cream the butter with 1/3 cup granulated sugar; when combined, add the egg yolks, the chocolate, the ground almonds and a pinch of salt. Mix well. Fold the egg whites into the chocolate batter gradually so that the mixture stays fluffy.&nbsp;

Butter and flour a round pan (8" in diameter) and transfer batter to it. Bake at 340°F for 40 minutes. Check the cake by inserting a wooden toothpick near the center: when it comes out damp but clean, the cake is ready.

Pour the peach puree and syrup into an ice cream maker and process for around 45 minutes to the consistency of ice cream.

Remove the cake from the oven, let cool, and dust it with powdered sugar. Serve with the peach sorbet.

Mix the soft butter, egg and grated orange peel together. Roll out the shortcrust pastry very thin to cover an 8-inch cake pan with fluted edges and f...

Ricotta and Bitter Chocolate Cake

14OZ. premade shortcrust pastry

ricotta cheese

5OZ. bitter chocolate, tempered

7TBSP. butter

orange

Mix the soft butter, egg and grated orange peel together. Roll out the shortcrust pastry very thin to cover an 8-inch cake pan with fluted edges and fill it with the ricotta mixture.

Bake the cake at 350°F for about 20 minutes, then remove it from the oven, let it cool completely, then cover it with a layer of tempered chocolate and let it harden.

Garnish with fruit browned in butter, then serve immediately.

Mix 1/2 teaspoon of gelatin into half of the custard, heated. Whip 1/2 cup of cream with 9 ounces of mascarpone and gently fold into the cream. Chop t...

Chocolate Tiramisu

mascarpone

1 1/4CUPS cream

1 1/4CUPS custard

5OZ. dark chocolate 60%

Espresso

Unsweetened cocoa powder

Gelatin

Mix 1/2 teaspoon of gelatin into half of the custard, heated. Whip 1/2 cup of cream with 9 ounces of mascarpone and gently fold into the cream. Chop the chocolate and mix it with the other half of the custard, heated, stirring until it has melted, then blend with an immersion mixer. Whip the rest of the cream with the rest of the mascarpone and fold into the chocolate cream.

&nbsp;In dessert cups, spread a layer of chocolate cream, top with a layer of espresso-soaked ladyfingers, then cover with another, generous layer of more chocolate cream. Add another layer of coffee-soaked ladyfingers, then top off with the mascarpone cream. Cover with plastic wrap and refrigerate for 4 hours. Sprinkle with a dusting of cocoa powder.

Heat the milk, bringing it almost to a boil. In another saucepan, melt the butter with the sugar, then incorporate the flour and the cocoa powder sift...

Classic Chocolate Custard

1QT. milk

7OZ. 6570% dark chocolate

3/4C. sugar

1STICK butter

2/3C. flour

cocoa powder

Heat the milk, bringing it almost to a boil. In another saucepan, melt the butter with the sugar, then incorporate the flour and the cocoa powder sifted together. Gradually pour the milk in and combine; this will prevent lumps from forming. Bring back over the heat and cook for 4-5 minutes after it comes to a boil.

Turn off the heat, add the finely chopped chocolate, and stir until it has melted. Pour the mixture into a mold brushed with rum. Tap it on a work surface to prevent air bubbles from forming; cover with aluminum foil and let cool, then refrigerate for at least 4 hours. Briefly immerse the mold in hot water, then turn the custard over onto a serving dish.

Chocolate "salami" is a no-bake sweet made in many regions of Italy. This riff on the classic uses dark chocolate and gianduja chocolate for a nutty touch; a great afternoon snack to nibble on with espresso. 

Gianduja “Salami”

9OZ. gianduja chocolate

5OZ. dry plain cookies

dark chocolate

unsalted butter

milk

In a large mixing bowl, mix the softened butter with 2 1/2 Tbsp. powdered sugar until creamy and smooth.&nbsp;

Chop the gianduja chocolate and dark chocolate coarsely and melt in a double boiler. Let the melted chocolate cool, then add to the butter while stirring.

Coarsely crumble the cookies, moisten them with a little milk and sprinkle some rum on them for flavor.

Mix the cookies with the chocolate cream and let harden in the refrigerator until the mixture reaches a consistency that is easy to work with (around one hour).&nbsp;

Shape 12 small "salami" cylinders, place on squares of parchment paper, and wrap around each cylinder. Next wrap each in aluminum foil twisting the ends like candy wrappers, this compacts the mixture well. Refrigerate for at least 2 hours. Unwrap, dust with powdered sugar, then "tie" them with kitchen string, like salami.

In a saucepan, heat the cream with the sugar, butter, the seeds from the vanilla bean, and a pinch of salt. When the butter has melted, remove from he...

Chocolate-Covered Coconut Bars

coconut flour

milk chocolate

1/2CUP cream

1/3CUP sugar

3 1/2TBSP. butter

vanilla bean pod

Salt

In a saucepan, heat the cream with the sugar, butter, the seeds from the vanilla bean, and a pinch of salt. When the butter has melted, remove from heat and incorporate the coconut flour. Shape the mixture into a block about 1/2 inch high. Let it cool completely in the refrigerator, covered, for at least 2 hours. Cut it into 14 bars, shaping with your hands and rounding them at the ends.&nbsp;

Break up the dark and milk chocolate and melt them together in a bowl in a bain-marie. When the chocolate is almost fully melted and a few chunks remain, remove from heat and continue stirring until it melts completely: the chocolate will have reached about 100°F. Using a fork, dip the bars one by one in the chocolate. Let the excess chocolate drip off. Then place on a tray covered with wax paper and let them dry. Decorate by forming wavy patterns on top.

Soak the gelatin in cold water. Heat the milk with the vanilla bean pod opened lengthwise. Melt the butter together with the condensed milk. Incorpora...

Gianduja Ripple Custard

3 1/3C. milk

white chocolate

7OZ. gianduja chocolate

cornstarch

3TBSP. condensed milk

gelatin sheets

Soak the gelatin in cold water. Heat the milk with the vanilla bean pod opened lengthwise. Melt the butter together with the condensed milk. Incorporate the cornstarch. Pour the filtered milk over the butter and combine, then add in the drained gelatin and let it melt. Divide the cream between two containers; add the chopped white chocolate to one and the chopped gianduja chocolate to the other. Spoon them into a silicone mold (1 quart capacity) moistened with a bit of rum, alternating the two mixtures.

Let the custard chill, then refrigerate for 4 hours. Chill in the freezer for 30 minutes, so you can remove it from the mold more easily; leave at room temperature for 30 minutes before serving, garnished with toasted hazelnuts.

Cut the strawberries in half and sprinkle them with a tablespoon of orange blossom water. Prepare a thick white sauce with the milk, butter and flour....

Chocolate Soufflé

1C. milk

nullC. sugar

nullC. flour

nullTBSP. butter

strawberries

null Cocoa

null Rum

null Orange blossom water

null Butter and sugar

Cut the strawberries in half and sprinkle them with a tablespoon of orange blossom water. Prepare a thick white sauce with the milk, butter and flour. Then add the grated chocolate, sugar and 4 tablespoons of rum and let cool. Beat the egg whites with a pinch of salt until stiff, then add them to the chocolate sauce. Grease and dust 6 individual soufflé molds with sugar, and place 4 of the flavored half-strawberries in each, then distribute the chocolate mixture on top and bake at 340 °F for about 25 minutes. Serve the soufflés freshly baked, dusted with cocoa powder.

Top 8 cioccolato recipes from across the web

The most viewed cioccolato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Torta Caprese and Peach Sorbet

Ricotta and Bitter Chocolate Cake

Chocolate Tiramisu

Classic Chocolate Custard

Gianduja “Salami”

Chocolate-Covered Coconut Bars

Gianduja Ripple Custard

Chocolate Soufflé

Top 8 cioccolato recipes from across the web

The most viewed cioccolato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Torta Caprese and Peach Sorbet

Ricotta and Bitter Chocolate Cake

Chocolate Tiramisu

Classic Chocolate Custard

Gianduja “Salami”

Chocolate-Covered Coconut Bars

Gianduja Ripple Custard

Chocolate Soufflé

The most viewed cioccolato recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine