Tiramisu Cake with Amaretto

In this blog I’ve already posted the recipe of our favorite tiramisu recipe with amaretto into a cake.

I replaced the raw eggs with more Greek yogurt which gives to the cake an additional fresh component and safer for the storage.

Make you family all tiramisu lovers happy with this simple recipe.

Tiramisu Cake with Amaretto

  • Servings: 12
  • Difficulty: medium
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Ingredients

Sponge

  • 110 g flour
  • 20 g cornstarch
  • 4 eggs (divided)
  • 120 g sugar
  • 1 teaspoon vanilla essence

Coffee brush

  • 100 ml strong coffee
  • 20 g sugar
  • 50 ml amaretto liqueur, quantity to taste J

Cream

  • 500 g mascarpone
  • 200 g Greek yogurt
  • 120 g sugar
  • 2 teaspoon lemon zest, grated (variation: orange zest); optional
  • 50 ml coffee

Dusting

  • 50 g dark chocolate, grated  (quantity to taste)

Procedure

  1. Combine together and sift well flour and cornstarch.
  2. In a big bowl beat to stiff picks the egg whites gradually add the sugar and beat until very thick and glossy.
  3. While the mixer is busy beating up those eggs and sugar, prepare one 26 cm spring-form by greasing it with butter and dusting it with four. Preheat the oven to 170°C.
  4. Add eggs yolks as well as vanilla and slowly until incorporated.
  5. Spoon half the flour mixture into the egg mixture. Using a spatula, gently fold in the flour. Do not use the electric mixer to add the flour, since this would deflate all the lovely air pockets that will help the cake to rise. Add the second half of the flour and again fold it in gently. Make sure to lift the mixture from the very bottom of the bowl as you fold in the flour.
  6. Spread it out into the spring-form evenly using the spatula. Bake for 30 minutes at 170°C or until done (toothpick test).
  7. Remove from the oven and place on a grid to cool down.
  8. In the meantime prepare the coffee brush combining well all the ingredients until the sugar is dissolved.
  9. Combine all the ingredients for the cream with an electric mixer.
  10. When the cake is cooled down, cut it into 3 layers. If you need some help for this step, check https://www.youtube.com/watch?v=RHyGSrCm8c8&ab_channel=GialloZafferanoItalianRecipes
  11. Place the top layer upside down on your cake-plate. Brush half of the coffee mixture and spread with a spatula more or less one quarter of the cream. Grate some dark chocolate on the surface of the cream. Repeat with the second layer, coffee, cream and chocolate.
  12. To finish place the bottom layer (upside down) on the top, spread another quarter of cream and dust with the chocolate. Place the remaining cream into a small plastic bag, cut the tip and pipette the cream to decorate the cake.
  13. Place into the fridge for at least 4 hours before serving.

Day 7: Stay at Home: Filo Twisted Spinach Pie from Scratch

I made this Greek spinach pie in about 30 minutes working time, thanks my kneading machine. I did not measure the exactly amount of the ingredients for the filo. While the kneading machine was working/kneading, I had the time to prepare the filling. At the end, it was a very simplified version of my post  Spanakotiropita with Homemade Filo Dough.  I could have used more ingredients, but at these times, I preferred to skip some and for example save the feta and eggs for other recipes. No shopping excursions now! I will simply list the ingrediens and the procedure. We miss Crete so much!

Filo Twisted Spinach Pie from Scratch

  • Servings: 2-4
  • Difficulty: medium
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Ingredients:

Filo

  • 1 1/2 cups four
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 tablespona ouzo
  • about 1/3 cups water water

Filling

  • olive oil
  • 300 g spinach, whashed
  • 1 big onion, sliced
  • mint, chopped
  • dill, chopped
  • salt and pepper to taste

Topping

  • 2 tablespoon water
  • 2 tablesppons olive oil
  • 1/2 tablespoon flour
  • salt to taste
  • sesame and nigella seeds

Procedure

  1. For the filo combine flour, oil, salt and ouzo in the kneading bowl. While kneading add water until you see the dough forms, turns smooth and elastic. Let kneed while you prepare the filling.
  2. Fry the onion in about 2 tablespoons olive oil until translucent. Add the other ingredients and let cook until spinach turn soft and the liquid is adsorbed.
  3. Roll out half of the dough to a rectangle of about 20 to 40 cm. Stretch with the back of our hand until about 30 to 60 long.  Brush with oil. Spoon the filling (on the shorter side of the rectangle) but do not go all the way to the edges so that the pastry sheet margins could be folded in slightly. Roll or pack lengthwise. Place the roll in spiral in your round baking tray ( 28 cm diameter). Repeat with the second portion.
  4. Combine the water, oil, salt and flour for the topping. Brush the spiral with this and top with seeds.
  5. Bake in a preheated oven for about 20-25 minutes at 190°C until golden and crispy.
  6. Enjoy warm, lukewarm or cold.
Autor: https://artandkitchen.wordpress.com/

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Day 4: Stay at Home or In the Garden; Poached Pears with Saffron and Chocolate Sauce

It’s very quite around us, not so much noise as usual. The sun is warm and  we are lucky we have a garden where we can sit outide and enjoy the day with homemade preserved products.

Pears are an excellent canning fruit because they keep their shape (let simmer only gently) and if places in nice jar, they make wonderful presents.

For this process, it’s necessary to use firm maybe lithely unripe pears. Peel them using a potatoes peeler taking care, not to remove the stem.

I used small pears from the Turkish shop (the same pears I am used to fin on Crete in October), but if you have big pears, suggest to peel them and cut them into big slices.

I prepared this jars in December just before Christmas and today we decided to enjoy them in the garden because we got another warm early spring (or better late winter) day.

Poached Pears with Saffron and Chocolate Sauce

  • Servings: 6
  • Difficulty: medium
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Ingredients

Poached pears

  • 12 small or 6 medium firm pears, whole and peeled
  • 200 ml water
  • 200 ml white wine
  • 200 g sugar
  • 1 big pinch (about ½ tsp) saffron stems
  • 6 green cardamom pods, lightly crushed
  • 1 pinch cinnamon

Chocolate sauce ( for 2-4 persons)

  • 1/4 cup heavy cream
  • 2-4 tablespoons brandy
  • 50 g bittersweet chocolate, diced

Procedure

  1. Mix water, wine, sugar, and spices into a saucepot and bring to simmer for 15 minutes.
  2. Add pears and poach covered. For this procedure do not bring to boil. Cook, partially covered, turning occasionally, for20 to 30 minutes or until pears are just tender.
  3. Use a slotted spoon to transfer the pears and arrange the, upright into jars. Try to place them quite tightly.
  4. Cover the pears with the hot syrup leaving 1/2-inch headspace in each jar. Secure canning lids.​
  5. Process in a boiling water bath (80-85°C), 20 minutes for 500 ml jars or 25 minutes for 1000 ml jars. Store them in a chilly place.
  6. For the chocolate sauce: heat heavy cream with brandy in the microwave (about 30 seconds) until hot but not boiling. Add chocolate and stir to dissolve. If necessary place a few more seconds in the microwave.
  7. Place pears into single serving plates, add some syrup (optional), top with warm chocolate sauce and serve immediately.

Autor: https://artandkitchen.wordpress.com/

Champurrado – Mexican Hot Chocolate with Corn Flour

Atole is a Mexican corn beverage drink that is served since Aztec times during festivities. At this time the plain atole was prepared by cooking maize (corn) with water and lime until soft; then ground and cooked until thickened.

If milk is added, it is called atole de leche and if also chocolate is added, this preparation is called champurrado.

Other variation include the bark of cacao (atole de cascara), honey (atole de agua miel), red chile (atole de chile) or the native brown sugar called piloncillo (atole de pinolei).

The addition of chocolate came probably from the Mayan culture and until now in Yucatan (old Mayan territories) they serve a thick chocolate atole perfumed with honey, black pepper and allspice called tanchcua.

As you see there are many different ways to prepare this beverage, I will give you my version; however, you may adapt it to your taste!

For the decoration of the picture I used the “muñequitas” which I bought in Mexico almost 30 years ago in “San Cristobal de La Casas” (Chiapas) and which we still keep for the pleasure of our eyes and souvenirs.

Champurrado - Mexican Hot Chocolate with Corn Flour

  • Servings: 4
  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

  • 2 cups whole milk
  • 1 cinnamon stick
  • 1 pod star anise, optional
  • 4 tablespoons masa harina (corn flour)
  • 2 cups water
  • 4-8 tablespoons brown sugar, to taste
  • 30 dark chocolate, grated or one tablet „Abuelita chocolate“

Directions

  1. Heat the milk and chocolate in a saucepan with the spices, stirring to dissolve the chocolate. Add sugar to the milk mixture and stir to dissolve the sugar. Remove now from heat and keep aside.
  2. Mix the masa harina with the water in a small a small saucepot stir to combine well. Heat and cook until the masa de harina is cooked and it turns translucent.
  3. Remove the cinnamon stick and the anise pod from the milk mixture and while stirring add the mixture with the with the masa de harina.
  4. Heat again (while stirring constantly) and serve the hot champurrado immediately.

 

Dense Chocolate Mix

A ready made mix for real tasty, spiced and dense and tasty hot chocolate perfect for cold days!

Dense Chocolate Mix

  • Servings: about 50-60 single portions
  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

 

  • 2 cups dark unsweetened cocoa (250 g)
  • 2 cups sugar (400 g)
  • 4 teaspoons cinnamon
  • 8 teaspoons vanilla powder (4 envelopes vanilla sugar)
  • 1 teaspoon chili powder (or to taste)
  • 1/2 teaspoon cardamom ground(optional)
  • 6 tablespoons sifted cornstarch ( my addition to make it thicker)

Directions

  1. Mix all the ingredients well, with a food processor or by hand for at least 10 for minutes until cornstarch is not visible.
  2. Preparation:. Heat the milk in a small pot or in the microwave. Add the mix (1 tablespoon for each cup or to taste) stir well with the whisk until dissolved and bring to boil again.
  3. Serve hot with a little whipped cream if desired and enjoy!

 

Easy Dark Chocolate Truffles

Some truffles recipes are very simple, others may be challenging but in any case, the results are worth it. It is always a good time to play with chocolate!

This recipe is very easy, changing the liquor you may change the taste; you may also add for example finely grated orange zest.

Serve these rich, melt in the mouth truffles after dinner with coffee. If possible use some good quality chocolate and you have prepared for yourself or for a homemade gift.

Easy Dark Chocolate Truffles

  • Servings: 400g
  • Difficulty: easy
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Credit :Artandkitchen

Ingredients

  • 100 ml heavy cream
  • 250 g dark chocolate
  • 1 tablespoon Cognac, Brandy, Amaretto, Rum or Grand Marnier
  • 1 tablespoon finely grated
  • 50 g cocoa powder

Directions

  1. Combine place the cream in a heatproof bowl and set it over a pan of simmering water. Make sure the water does not touch the bottom of the bowl.
  2. When the cream is warm add the chocolate and stir the mixture over the heat until just melted and smooth.
  3. Remove the bowl from the heat, place it in a cold-water bath, and whisk in the champagne.
  4. Pour the mixture on a tray prepared with parchment paper, spread to a square of a thickness of about 1 to 1 1/2 cm. Refrigerate for at least 8 hours or until set.
  5. Warm a knife in hot water, dry it off. Cut the block to make squares or rectangles of about 1-2 cm. Save the trimmings for yourself!
  6. Place the sifted cocoa powder in a bowl. Carefully toss each cube cocoa powder.
  7. If serving the same day, arrange the truffles on a plate and store in the fridge until serving. Take them out of the fridge a little bit before serving to take the chill off. Truffles can also be stored in an airtight container for up to one week.

 

Orange Chocolate Mousse

It is super easy to prepare a decadent and excellent chocolate mousse. This basic recipe can be adapted to many liquor of your choice, but I found the combination of chocolate, amaretto and orange superlative especially if you have good quality oranges (I used Cretan oranges! ).

You may prepare the mousse the day before, but the quality of the eggs is very important and for safety reason I recommend not to keep this too long in the fridge. Depending on where you live and on the quality of the eggs you get, you should opt for the best safest quality and work properly (salmonella are not in the egg, but on the shell!) and if necessary buy pasteurized eggs.

If you are in the hurry, you may use ready-made whipped cream instead.

Orange Chocolate Mousse

  • Servings: 3-4
  • Difficulty: easy
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You need

Mousse

  • 150 g chocolate, coarsely chopped
  • 2 tablespoons amaretto liquor (or Grand Marnier or other liquor to taste)
  • 2 tablespoons heavy cream
  • 1 orange, finely grated zest
  • 2 very fresh eggs, separated into whites and yolks

Topping

  • 1/2 cup heavy cream
  • 1/2 teaspoon powdered sugar
  • Orange zest strips (fresh or candied)
  • Shaved chocolate

Procedure

  1. Place chocolate, amaretto and heavy cream in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir until the chocolate melted. Turn off the heat and let stand until lukewarm.
  2. With the mixer, whip egg white until firm. Set aside.
  3. Then with the mixer beat the yolks with the orange zest and add this mixture into the cooled chocolate cream, stir to combine.
  4. Fold the whipped egg whites all at once into the chocolate mixture and refrigerate for approximately 4 hour or until set.
  5. Just before serving beat the heavy cream with the powdered sugar.
  6. Top the mousse with the whipped cream, the orange zest strips and the shaved chocolate.

Autor: https://artandkitchen.wordpress.com/

 

Black Forest Mocha

A great surprise for your family or friends: a warm dessert with a caffeine kick and more!

Black Forest Mocha

  • Servings: 1
  • Difficulty: easy
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You need:

  • 30 g black chocolate ( or milk chocolate if preferred)
  • 1 small cup of freshly brewed coffee, best if espresso
  • 1 tablespoon chocolate syrup (optional)
  • 2 tablespoons Kirsch (cherry brandy), quantity to taste
  • 1/2 cup whipped cream (sweetened if preferred)
  • Cherry syrup
  • Additional whipped cream, for topping
  • Shaved chocolate, for topping

Procedure

  1. Cut chocolate into pieces and place it in a microwave proof bowl or in a saucepot.
  2. Top with hot coffee and heat (microwave or stovetop) and stir to dissolve completely. Add Kirsch and stir once.
  3. Combine whipped cream with cherry syrup and stir only shortly.
  4. Poor the coffee into the cup, spoon the prepared cherry-whipped cream on top.
  5. Dot with little more white whipped cream and top with the shaved chocolate.
  6. Serve immediately and enjoy.

Autor: https://artandkitchen.wordpress.com/

 

Hot Golden Spiced Frappuccino

Hot Golden Spiced Frappuccino

Today I would like to propose you an eye catching beautiful frappucino with 4 layers: golden milk, coffee, milk foam and chocolate syrup.

You may also prepare the summer variation with cold ingredients (using a milk frothier for the cold milk for a more stable foam) pouring them over ice cubes!

In my blog you will find the recipe for “golden chai spice mix” with some serving suggestion.

Take a break and enjoy this coffee!

[recipetitle=”Hot Golden Spiced Frappuccino” servings=”1″ time=”15 mins” difficulty=”medium”]

You need:

  • 1/3 cup milk (I used soy milk)
  • 1 teaspoon golden chai powder mix, see my post
  • 1-2 teaspoons sugar
  • 1/4 cup hot coffee or 1 espresso
  • Chocolate syrup (I made it myself and I added some cardamom) or cinnamon powder

Procedure:

  1. Heat the milk in a jar the microwave. Watch closely until you see the first tiny bubbles form on the edge in about a minute and turn it off.
  2. Remove from the oven, close the jar and shake until foam forms (if you have a milk frothier it’s even easier). Transfer the foam to the cup using a spoon. If you want more foam, shake it again.
  3. Add the spice mix and the sugar into the milk in the jar and stir well until sugar is dissolved.
  4. Pour the spiced milk on the side of a big cup watching not to disturb the milk foam. For this step the easiest way i
    s to pour the coffee over the back of a spoon to the wall of the cup
  5. Pour the coffee very slowly in the same way into the cup.
  6. Drizzle some chocolate syrup or cinnamon and serve immediately. Enjoy!

Autor: https://artandkitchen.wordpress.com/

[/recipe]

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Chocolate Bars

chocolate-barsA great way to prepare Christmas gifts for friends and colleagues! A last minute surprise!

If you don’t have molds, you may prepare this on a tray covered with baking papers. Break in pieces only when hardened.

Have fun!

Chocolate Bars

  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ chocolate-bars

You need:

  • Silicone molds as for financier or other small molds

Base

  • Chocolate almost any kind which melts well

Aromas

  • flavors (oils bitter almonds, orange, rum ….)
  • grounded spices (cinnamon, chili, cardamom, ginger powder, nutmeg)

Toppings

  • candied fruits (cherries, oranges, lemons, ginger…)
  • dried fruits and berries
  • chopped or whole nuts (best if previously roasted) as almonds, pecan, walnuts, pistachio, peanuts…
  • red pepper, optional as topping
  • sugar pearls

Procedure

  1. Melt the chocolate (I melt about 200 g for each batch) in a water bath until creamy.
  2. If you wish add some grounded spices to taste and stir well.
  3. Pour the melted chocolate in the molds.
  4. Top immediately with nuts, candied fruits, sugar pearls, red pepper.
  5. Shake gently the mold to level the content.
  6. Place in a chilled place (fridge or in winter on the balcony) for about two hours until completely hardened.