dolci

La torta alla ricotta e cioccolato è perfetta per la colazione: la ricotta ammorbidisce l'impasto, il cioccolato fondente la rende una torta golosa!

Torta alla ricotta e cioccolato

Ricotta vaccina 250 g

Cioccolato fondente 80 g

Uova (3 medie) 150 g

Zucchero 180 g

Burro 80 g

Farina 00 250 g

Latte intero 40 g

Zucchero a velo per spolverizzare q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2018/08/sgdv9p/sgdv9p.mp4

La torta ricotta e cioccolato è un dolce sofficissimo perfetto per la colazione e la merenda!

Impara a preparare questa originale pasta frolla per crostate e torte di sicuro effetto.

Ricetta Pasta Frolla Base Semplice

300 grammi di farina 0 oppure 00

grammi di zucchero

150 grammi di burro

uovo

il tuorlo di 1 uovo

un pizzico di sale

Prendere una ciotola di alluminio e metterla in congelatore per circa 10 minuti. Mettere in frigorifero un panno di cotone. Toglierla dal frigo e versare al suo interno il burro freddo di frigorifero tagliato a cubettini e lo zucchero. Mescolare i due ingredienti fino a formare una crema.

Una volta che l'impasto è abbastanza amalgamato, aggiungere il tuorlo dell'uovo e l'uovo intero e continuare a mescolare con il robot incorporando poi la farina e il sale.

Una volta che l'impasto è pronto e compatto, tirare fuori il panno di cotone dal frigorifero e avvolgere in esso la pasta frolla compattandola a mo' di palla. Mettere in frigorifero per 30 minuti.

Una volta pronta, stendere la frolla con un matterello e dividerla in tanti panetti quadrati o orizzontali da utilizzare per le basi dei dolci o congelare avvolgendoli in carta trasparente oppure chiudendoli nelle bustine di plastica.

Quando pensiamo ad una crema estremamente golosa, generalmente tutti siamo portati ad immaginarci la crema di nocciole, ma, se hai assaggiato la  CREMA AL PISTACCHIO , sicuramente ti sarai reso c...

Crema al pistacchio

150 g Pistacchi sgusciati (non salati)

g Cioccolato bianco

g Zucchero

g Burro

ml Latte

1. Metti in un pentolino a scaldare dell'acqua e quando sarà in ebollizione fai bollire i pistacchi per una decina di minuti in modo da rendere più semplice l'eliminazione della pellicina di cui sono rivestiti.

2.  Fai fondere a bagnomaria, in un tegamino, il cioccolato bianco assieme al burro ed al latte  e fallo sciogliere lentamente girandolo delicatamente con un mestolo in legno.

3. Una volta che i pistacchi avranno bollito per una decina di minuti, scolali e mettili sopra un panno di cotone asciutto e pulito; poi, chiudi il panno a sacchetto con i pistacchi all'interno ed agitalo per fare in modo che le pellicine che rivestono i pistacchi si stacchino dagli stessi.

4.  Priva tutti i pistacchi delle pellicine ed una volta ultimato il lavoro di pulitura, trasferiscili in un tritatutto e tritali finemente.

5. Unisci i pistacchi tritati al cioccolato bianco ed allo zucchero nel pentolino ed amalgama il tutto fino ad ottenere una crema abbastanza densa; se fosse troppo densa, puoi aggiungere ancora un goccio di latte.

6. A questo punto, fai raffreddare la crema di pistacchi e poi potrai gustarla. Leggi anche: ZUCCOTTO CON CREMA AL PISTACCHIO - CREMA MASCARPONE E PISTACCHIO .

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. I...

Mostaccioli Cookies from Molise

dark chocolate

3 1/2CUPS flour

7OZ. honey

sugar

almonds

hazelnuts

must

cocoa powder

eggs

orange

tangerine

lemon

Coffee

cinnamon

Cloves

Baker’s ammonia

sunflower seed oil

In a small saucepan, heat the honey with a dash of cinnamon and 1 clove ground to a powder, then add a little grated mandarin, orange or lemon zest. In a blender or food processor, chop the almonds and hazelnuts to produce a coarse meal. Mix it with the flour, cocoa and sugar.

Then add the honey, spices, eggs, coffee, 2 tablespoons of oil, the cooked must and 1/2 packet (about 1 3/4 teaspoons) of baker’s ammonia or baking powder. Mix to form a dough and let it rest, covered, for 2 hours. Roll it out to 2 3/4 - 3 inches thick and cut it into diamond shapes, combining the scraps and rolling them out again until the dough is gone. Set the cookies on baking sheets covered with parchment paper, brush them with water and bake them at 340°F for 18-20 minutes.

For chocolate coating: In a double boiler, melt the chopped chocolate. Put the cookies, one at a time, on the tines of a fork and dip them into the melted chocolate, then let the excess drip off

and let them dry on a rack. To vary the coating, melt gianduja chocolate and mix in chopped hazelnuts.

Gently melt 1/2 cup of butter. Crush the cookies and mix them with the butter. Spread the mixture on the bottom of a cake pan (10 inch diameter, 1 inc...

No-Bake Chocolate Tart

3/4CUP cream

7OZ. chocolate cookies

2/3CUP butter

milk chocolate

Meringues

Gently melt 1/2 cup of butter. Crush the cookies and mix them with the butter. Spread the mixture on the bottom of a cake pan (10 inch diameter, 1 inch deep), pressing it down well with your hands. Refrigerate it while you prepare the rest.&nbsp;

Heat the cream with the rest of the butter for a couple of minutes. Coarsely chop the dark and milk chocolate. Place it in a mixing bowl and pour the hot cream over it; let sit for 1 minute, then stir, allowing the chocolate to melt fully.

Pour the mixture over the cookie crust, then refrigerate for at least 4 hours.

Remove from the refrigerator 10 minutes before serving and garnish with mini meringues or berries to taste.

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.

Break up the chocolate and melt it in a bain-marie along with the butter....

Flourless Chocolate Cake

3TBSP. butter

Break up the chocolate and melt it in a bain-marie along with the butter.

Separate the egg yolks and whites. Beat the egg yolks with 1/3 cup of sugar until they are very foamy. Beat the egg whites separately along with the remaining sugar. Using a spatula, gradually fold the beaten egg yolks and whites into the melted chocolate, alternating between them and making a continuous upwards circular movement.

&nbsp;Line a round cake pan with parchment paper and butter the paper. Pour the batter into the pan and bake at 340°F in a convection oven for 30-35 minutes.

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion ...

Individual Chocolate Bread Puddings

1C. milk

1/3LB. stale rustic bread

Butter

Cut the bread into cubes and place them in a bowl. In another bowl, mix together the milk, sugar, egg, and cocoa powder, then blend with an immersion blender. Pour the mixture on top of the bread and combine. Fill 4 buttered ramekins with the bread mixture, pressing down gently.

Bake at 350°F for 10-12 minutes. Serve dusted with powdered sugar. Serve

with jam, whipped cream, yogurt, ice cream, etc.

To make apricot dacquoise, first whisk the egg whites with a pinch of salt. Once it begins to thicken, add the granulated sugar and continue whisking....

Apricot Dacquoise

almond flour

2TBSP. Italian 00 flour

Salt

1LB. apricots

1 1/2OZ. sugar

1 1/2OZ. Butter

gelatin

Lemon thyme

Lemon

To make apricot dacquoise, first whisk the egg whites with a pinch of salt. Once it begins to thicken, add the granulated sugar and continue whisking. Once a firm meringue is formed, fold in the sifted powdered sugar, the almond flour, and the sifted Italian 00 flour, using a spatula to gently lift the mixture from the bottom up. Transfer the mixture to a piping bag fitted with a 1/2” plain nozzle. Grease an 8” springform pan lined with a circle of parchment paper. Cover with the batter, spiraling out from the center. Pipe several dots along the outside, placing them very close together. Bake for 20 minutes at 320°F. Remove the dacquoise from the oven and leave to cool, then remove from the mold. You can also prepare this the day before.

For the filling: soak the gelatin in cold water. Place 9 oz pitted apricots in a pot and cook for about 10 minutes over a low heat with one or two sprigs of lemon thyme and a little lemon juice, until a purée is formed (you can add a spoonful of water if necessary). Remove the thyme sprigs and blend. Mix the egg and the yolks with the granulated sugar, then spread over the apricot purée and heat until it reaches a boil, stirring continuously; remove from the heat. Squeeze dry the soaked gelatin and stir in to the egg mixture, then add the butter; stir well to combine, then let cool and pour over the cake. Top with the remaining apricots, halved, dust with powdered sugar, and bake for 5 minutes at 400°F.

Enjoy fresh from the oven, garnished with a few lemon thyme leaves and almonds. Store in the refrigerator.

A classic Italian zabaglione recipe that's sweet, silky, creamy and incredibly delicious. Serve this sweet custard with savoiardi biscuits and berries.

Christmas Zabaglione

C. dry Marsala wine

C. sugar

Mix all the ingredients in a stainless steel bowl (ideally a bowl with a convex base); use the bowl as a double boiler over barely boiling water and stir with a whisk until you obtain a rather dense and airy mousse;

mix with regular but not overly fast movement and accelerate when the zabaglione starts to become denser (it will take about 15 minutes). Serve immediately, accompanied by panettone or pandoro.

Try these traditional Italian cookies from Siena for a deliciously different Christmas treat or for anytime of the year!

Ricciarelli: the Classic Tuscan recipe

orange peel

1/3CUP all-purpose flour

salt

1SHEET wafer paper

bitter almond extract

Dice the candied orange into ⅛ “ pieces. Blend the diced peel with the powdered sugar and almond flour in a food processor for 1-2 minutes. Add the all-purpose flour, a pinch of salt and a few drops almond extract.&nbsp;

Bring water to a boil. Dissolve the granulated sugar in the water. When it begins to melt, add it to the candied fruit-sugar mixture with the food processor on low speed. Add the egg whites and continue to mix until the eggs are completely incorporated and the dough is compact. Shape the dough into a small loaf and cover with a tea towel. Let rest for at least 2 hours.&nbsp;

Preheat the oven to 310°F.

Place the dough on top of the wafer paper sheet. Coat a rolling pin with powdered sugar or put a sheet of parchment paper between the rolling pin and the dough to prevent sticking and roll out the dough.&nbsp;

Cut out the ricciarelli with a diamond-shaped cookie cutter. Trim the extra wafer from the base of the biscuits with a small knife.


	 


Place the ricciarelli on a baking tray and sprinkle with powdered sugar. Bake for 20 minutes. Remove from the oven and let cool.&nbsp;

Learn how to make sbrisolona, a classic dessert of Mantua that has been prepared by local farmers as far back as the sixteenth century.

Classic Sbrisolona (Crumble Cake)

1/2C. butter, room temperature

2/3C. cornmeal

2/3C. almonds, blanched

1/3C. hazelnuts, blanched

white wine

Learn how to make the classic sbrisolona recipe, a typical dessert of Mantua that has been prepared by farmers in the area as far back as the sixteenth centuryFor the classicsbrisolona recipe, process 1/3 cup of almonds along with the hazelnuts and sugar, but not too finely.|Mix the cornmeal on a work surface along with a pinch of salt, then add the chopped butter and sugar-nut mixture.|Mix the ingredients with your fingertips without ever fully pressing the dough, which should be very crumbly.|Add the Italian 00 flour to the dough and continue to work it with your fingertips until the mixture is even more crumbly and dry - almost sandy.|Add the wine, a little at a time.|Continue to mix it, adding a touch of wine and each time working the dough to keep that dry and crumbly,

yet wet, consistency.|Lined a baking sheet with parchment paper and place two greased and floured ring cake molds (ø 7 in.), or 2 classic cake pans lined with parchment paper, on top. Spread the crumbly dough inside the rings or cake pans,

letting it fall from your hands and forming a layer just over half an inch thick.|Decorate the cake with the rest of the almonds, whole or sliced, then sprinkle with a spoonful of sugar.|Bake at 350 °F for 30 minutes, until the surface is golden. Remove from the oven, let cool, then remove them from the pans and serve, breaking it with your hands.

Combine the flour, 1/4 cup of granulated sugar, and the crumbled yeast; begin to combine with the room temperature eggs and milk, then add in 1 teaspo...

Christmas Cake

2 3/4C. cream

3 3/4C. Italian 0 flour

currants

raspberries

3/4C. milk

1STICK butter

1 1/2TBSP. fresh brewer's yeast

Combine the flour, 1/4 cup of granulated sugar, and the crumbled yeast; begin to combine with the room temperature eggs and milk, then add in 1 teaspoon of salt; once the mixture begins to turn smooth, incorporate the softened butter a little at a time. Work the mixture for 4-5 minutes, then add it to a tapered cake pan (7-inch top and 6-inch base) thoroughly greased with butter. Tap the pan on a work surface to pack down the mixture; let it rise for 1 hour and 30 minutes at room temperature until it doubles in size. Bake at 350°F for 40 minutes; remove from the oven, let rest at 10 minutes, then remove the cake from the pan and let cool on a grate.

FOR THE CREAM: Mix the cream, mascarpone, and powdered sugar; beat with an electric hand mixer until creamy.

FOR THE MERINGUE: Beat the egg whites; once they start to become foamy, add 3/4 cup of granulated sugar in spoonfuls as you continue to beat. Once you've added all the sugar, beat for 1-2 more minutes until it forms stiff peaks.

TO SERVE: Cut the cake into 4 discs. Distribute the currants and raspberries onto the 3 largest discs and cover with plenty of cream. Put the cake together by stacking the discs. Remove any excess cream that escapes out of the sides, then use a spatula to cover the cake with the meringue; broil the meringue in a few places using a blowtorch. Garnish as desired.

The One and Only “Budino” Custard

milk

2C. type 0 flour

1 3/4STICK butter

1/4C. sugar

In a bowl, mix together the flour and sugar. In another bowl, add the room temperature milk, then incorporate the flour and sugar, mixing until everything is evenly blended. Pour the mixture through a sieve and into a saucepan, then heat.

Add in the finely chopped chocolate and the butter and mix until they are melted. Lower the heat to the minimum and cook while stirring for 3 minutes. Raise the heat and continue to cook while stirring, until the pudding becomes thick (at about 210°F).

Lower the heat again and continue to cook while stirring for about 7 minutes. Fill a non-stick bundt pan (10-inch diameter) with extremely cold water to cool it. Dump the water out after five minutes and dry it; pour in the mixture and let it cool until it reaches room temperature.

Cover it with plastic wrap and let it chill in the refrigerator for 2 hours. Remove the custard from the refrigerator and discard the plastic wrap; place a plate on top and turn the custard over. If the custard does not come out of the pan, briefly immerse the pan in hot water. Serve the custard cold with whipped cream to taste.

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate f...

Carfogn: Traditional from Belluno

3 1/3CUPS flour

3 1/2OZ. butter

dry white wine

apple aquavite

Peanut oil

poppy seeds

dry biscotti

1 1/2OZ. milk

Combine the flour, granulated sugar, butter and a pinch of salt; then knead in the egg, egg yolk, wine and aquavite. Cover the dough and refrigerate for 1 hour.

For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate over a bain-marie. Coarsely chop the biscotti. Purée the poppy seeds with the sugar, then add first the biscotti, then the chocolate, and finally the milk and the aquavite. Let it rest for 10 minutes, then transfer the filling to a pastry bag. Roll out the dough into 2 rectangular sheets, about 1/8-inch thick. Add small mounds of filling to one sheet, spaced about 2 inches apart.

Cover with the second sheet, pressing along the edges to remove any excess air, then cut the rectangular carfogn using a pastry wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they start to turn golden. Drain on paper towels, sprinkle with powdered sugar and serve immediately.

If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, unti...

Passion Fruit Panna Cotta

1QUART cream

1CUP sugar

2TBSP. gelatin (1 oz)

cornstarch

passion fruit

vanilla bean pod

null Cat's tongue cookies (lingue di gatto)

If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, until it starts to simmer. Add the gelatin. Transfer the mixture into a 1-quart mold, let it cool, then refrigerate for at least 3 hours. Cut the passion fruit in half to obtain the pulp and seeds.&nbsp;

Blend in a blender, then filter: you will need about 1/2 cup of juice. Add 1/3 cup of water and 3 tablespoons of sugar. Cook for 2-3 minutes, then add the cornstarch and mix with a whisk for another 2-3 minutes. Remove the panna cotta from the mold. Drizzle it with the passion fruit sauce, garnishing with passion fruit seeds and mint leaves to taste. Serve with the cookies.

Cut a circle from the puff pastry measuring 8 1/2 inches in diameter. Butter the outside of a half-sphere mold, 6 1/3 inches in diameter; cover with p...

Puff Pastry Basket with Vanilla Cream

2CUPS milk

CUPS 1 1/2 cream

puff pastry

Fruit

Cut a circle from the puff pastry measuring 8 1/2 inches in diameter. Butter the outside of a half-sphere mold, 6 1/3 inches in diameter; cover with parchment paper, then with the puff pastry.&nbsp;

Brush with beaten egg, dust with powdered sugar and cover with another sheet of parchment paper, and finally with a second half-sphere mold, 8 1/4 inches in diameter. Bake at 400°F for 20-22 minutes in a convection oven.

For the cream: bring the milk to a boil with the vanilla bean pod cut lengthwise. In a bowl, mix the egg yolks with the sugar and the cornstarch. Pour the milk through a strainer into the egg yolk mixture, return it to the pot and put it back on the stove to cook, stirring, for 1 minute from when it comes to a boil. Transfer the cream to a bowl, cover with plastic wrap resting directly on the cream and chill. Whip the cream and gently combine it with the chilled cream.

To assemble: Fill the basket with the cream and garnish with your favorite fruit.

Bring the milk to a boil with 2 lemon rinds.&nbsp;Beat the egg yolks with the sugar and flour.&nbsp;Strain the hot milk directly into the egg yolks, t...

Crema Pasticcera (Custard Cream)

2C. milk

1/2C. sugar

1/4C. flour

Bring the milk to a boil with 2 lemon rinds.&nbsp;Beat the egg yolks with the sugar and flour.&nbsp;Strain the hot milk directly into the egg yolks, then place everything back into the saucepan and cook for 2 minutes while stirring.

Top 34 dolci recipes from across the web

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

Top Tags

Torta alla ricotta e cioccolato

Ricetta Pasta Frolla Base Semplice

Crema al pistacchio

Mostaccioli Cookies from Molise

No-Bake Chocolate Tart

Chocolate Tiramisu

Flourless Chocolate Cake

Individual Chocolate Bread Puddings

Apricot Dacquoise

Christmas Zabaglione

Ricciarelli: the Classic Tuscan rec...

Classic Sbrisolona (Crumble Cake)

Christmas Cake

The One and Only “Budino” Custard

Carfogn: Traditional from Belluno

Passion Fruit Panna Cotta

Puff Pastry Basket with Vanilla Cre...

Crema Pasticcera (Custard Cream)

Traditional Bonet

Crème caramel

Salted Caramel Tiramisu

Classic Tiramisu

Crème Caramel: the Classic Recipe

Almond Custard

Persimmon Apple Parfaits

Gianduja Ripple Custard

Krustulet

Apple Tart

Apple Strudel

Dulce de Leche Mousse with Candied ...

Custard Cream Horns

Chocolate Soufflé

White Chocolate Cream-Filled Cake R...

Easy Buttery Pecan Snowball Cookies...

Top 34 dolci recipes from across the web

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

Top Tags

Torta alla ricotta e cioccolato

Ricetta Pasta Frolla Base Semplice

Crema al pistacchio

Mostaccioli Cookies from Molise

No-Bake Chocolate Tart

Chocolate Tiramisu

Flourless Chocolate Cake

Individual Chocolate Bread Puddings

Apricot Dacquoise

Christmas Zabaglione

Ricciarelli: the Classic Tuscan rec...

Classic Sbrisolona (Crumble Cake)

Christmas Cake

The One and Only “Budino” Custard

Carfogn: Traditional from Belluno

Passion Fruit Panna Cotta

Puff Pastry Basket with Vanilla Cre...

Crema Pasticcera (Custard Cream)

Traditional Bonet

Crème caramel

Salted Caramel Tiramisu

Classic Tiramisu

Crème Caramel: the Classic Recipe

Almond Custard

Persimmon Apple Parfaits

Gianduja Ripple Custard

Krustulet

Apple Tart

Apple Strudel

Dulce de Leche Mousse with Candied ...

Custard Cream Horns

Chocolate Soufflé

White Chocolate Cream-Filled Cake R...

Easy Buttery Pecan Snowball Cookies...

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