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Italian-style chocolate ring cake recipe

Italian-style chocolate ring cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

Chocolate cake is always popular. Serve it at tea-time or for dessert – perfect with some fresh berries on the side.

9 people made this

IngredientsServes: 10

  • 140 g (5 oz) stoned ready-to-eat prunes
  • 150 ml (5 fl oz) boiling water
  • 55 g (2 oz) unsalted butter, at room temperature
  • 140 g (5 oz) light muscovado sugar
  • 1 tsp pure vanilla extract
  • 2 eggs, beaten
  • 100 g (3½ oz) self-raising white flour
  • 100 g (3½ oz) self-raising wholemeal flour
  • 1 tsp baking powder
  • 4 tbsp cocoa powder, plus extra to dust
  • Ricotta frosting
  • 250 g (8½ oz) ricotta cheese
  • ½ tsp pure vanilla extract
  • 1 tbsp icing sugar, or to taste, sifted

MethodPrep:55min ›Cook:25min ›Ready in:1hr20min

  1. Place the prunes in a bowl and pour over the boiling water. Cover and set aside to soak for 30 minutes.
  2. Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 20 cm (8 in) ring tin, 900 ml (1 1/2 pints) in capacity.
  3. Beat the butter until soft and light, then gradually beat in the sugar. Purée the prunes with their soaking liquid in a blender until smooth, then add to the butter and sugar mixture with the vanilla extract, beating until well mixed. Gradually beat in the eggs.
  4. Sift the white flour, wholemeal flour, baking powder and cocoa powder over the mixture, tipping in any bran left in the sieve. Fold in the dry ingredients until evenly combined in a mixture that has a soft dropping consistency, adding a little water if necessary. Transfer it to the ring tin and spread it out evenly.
  5. Bake for about 25 minutes or until well risen, slightly cracked on top and firm to the touch. Leave in the tin for 10 minutes, then run a knife around the inside of the tin to loosen the cake and turn it out onto a wire rack to cool. (The cake can be kept in an airtight tin for 3 days, before adding the topping.)
  6. To make the frosting, press the ricotta through a sieve into a bowl. Add the vanilla extract and icing sugar, and beat until smooth.
  7. Place the cake on a serving plate and spoon the ricotta frosting evenly around the top. Use a knife to swirl the frosting slightly, taking it a short way down the side of the cake. Place a little cocoa powder in a tea strainer or small sieve and dust it over the frosting. Serve as soon as possible.

Each serving provides

A, B, B2, B6, B12, calcium, copper, iron, selenium, zinc

Some more ideas

Add 100 g (3½ oz) finely chopped walnuts to the mixture after sifting in the flour. Decorate the frosting with a few walnut halves. * For a fruit-filled ring cake, slice the ring into 2 layers and sandwich them together with half the ricotta frosting and 100 g (3½ oz) sliced strawberries or whole blueberries. Top the cake with the remaining frosting and decorate with a few whole strawberries or blueberries.

Plus points

Prunes have a lot to offer nutritionally, being a good source of fibre, as well as providing several vitamins, minerals and phytochemicals. Made into a purée, they can replace some of the fat and sugar in baked goods. * Ricotta is relatively low in fat (11 g fat per 100 g/3½ oz compared with cream cheese at 47 g fat), and is a good source of protein, calcium and vitamins B2 and B12.

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Italian Chocolate Cake

A combination of chocolate marble cake and cheesecake with a creamy chocolate topping, this Italian Chocolate Cake is an absolute must try.

“ All you need is love. But a little chocolate now and then doesn’t hurt.” ― Charles M. Schulz
Finally, I’m sharing a new chocolate cake recipe here on CC.
And it’s been more than a year since I published my chocolate lovers dream Dark Chocolate Cake Recipe . In the meantime, there was Triple Chocolate Cheesecake , No bake Chocolate Eclair Icebox Cake , No Bake Chocolate Peanut Butter Dessert and so on. With this in mind, I was thinking what should I make, considering that the holiday season started, and knowing how much you LOVE CHOCOLATE an Italian Chocolate cake was my first choice.

The Food in Maui:

Dessert Winners:

The tops when it came to dessert? This dessert wins hands down. Runner ups? We had authentic malasadas (I shared a picture on my Instagram and did a story about them), the legendary Hula Pie at Duke’s and the most amazing Banana Macadamia Crisp at Mama’s Fish House. All three of those recipes are coming soon to the blog too.

Roy’s Hawaiian in Maui:

When it came to savory food the list is long but the most impressive thing was that most of our favorites were from Roy’s in Lahaina, Hawaii! This restaurant was created by Roy Yamaguchi who is a legend on the island. While the chain has since expanded the restaurant was clear they were serving fish caught right outside the restaurant that day.

We loved it so much that after a date night out we went back the next night for a group meal with our friends! Two of our dinners out of six were here, I’d say that’s a compliment to the chef.

I had a delicious Brick Chicken, a great BLT Salad, delicious Crispy Brussels and Cauliflower, Surf and Turf and my husband had basically the most ridiculously indulgent Short Rib and Potato Gratin I’ve ever seen/tasted in my life.

Mama’s Fish House in Paia, Hawaii:

We also loved Mama’s Fish House and we were excited to get a last minute reservation (our second date night of the week).

The Macadamia Crusted Crabcake appetizer was fantastic, I had a delicious Bouillabaisse that was fresh and flavorful, my husband had what he claimed was the most amazing entree of his life, the Panang Curry Fish and we had the Tahitian Black Pearl and the Hana Banana Crisp for dessert.

More restaurants were enjoyed but I have so many more recipes to post I’ll be sure to cover them along the way!


Although this may still not be exact and never will replace that famous Manny's Cheesecake memory that I recall, this was pretty darn good!

I would say it's a pretty darn close version from what I remember and very delicious.

Recipe: Italian Style Baked Mushrooms

Garlic spiked mushrooms, spiced tomato sauce and a gooey layer of melting cheese combine to deliver a rich and comforting starter or side dish. This is a simple little recipe to make and can be prepared ahead of time and re-heated later.

  • 1 tbsp of olive oil
  • 250g of chopped mushrooms (use whatever you want, I used chestnut)
  • 1 clove of garlic, minced (or dare I say it, one tsp of the jarred stuff, that’s what I used #sorrynotsorry)
  • A glug of marsala
  • 200g tinned chopped tomatoes (that’s half a tin)
  • Pinch of dried chilli flakes
  • Pinch of sugar
  • 1 tbsp chopped parsley
  • About 100g of cheese (I had lots of little bits leftover from a cheeseboard so used a mixture but would suggest some cheddar and maybe a little parmesan)
  • Toasted bread, to serve
  1. Pre-heat the oven to 180ºc
  2. Heat the oil in a large frying pan and add the mushrooms. Cook them over a medium heat until soft and starting to brown, then add the garlic and cook for a minute more.
  3. Pour in a good glug of marsala (or you could use white wine, but it wouldn’t be as Italian) and bubble for a bit until some of the liquid has gone.
  4. Throw in the chopped tomatoes, season and add a pinch of dried chilli flakes plus a pinch of sugar to balance the tartness of the tomatoes. Cook this for about 5 minutes until the sauce has thickened then add the parsley.
  5. Spoon the mushroom and tomato mixture into two mini casserole dishes or ramekins and add the cheese. I just broke up some chunks of cheese into small pieces, added a ring of goat’s cheese then finished with a fine grating of parmesan. Do as you please. Bake in the oven for around 15 minutes until the cheese is bubbling and golden.

I served this as a starter with some toasted ciabatta. It was glorious.

Number of Injuries: 1 – an easily preventable burn as I removed the dishes from the oven. Use gloves people!

Washing Up Score: 4/10 – cheese baked on to a casserole dish is never pleasant.

Ciambellone, an italian tea cake

A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this.

When someone told me last month the version at Caffe Marchio — which is described as a “rich, Italian-style bundt with a lemon glaze” — is one of her favorite cakes, and even found the recipe on the internet for me (subtle hint, there), my first thought was: but wait I already have a lemon cake that I know and love. Ina Garten’s assertively lemony lemon pound cake is a Top 5-level cake classic you bring it to housewarmings, as host gifts, to teachers everyone loves it. So, I broke the recipes out into proportions and found that the Caffe Marchio version uses oil instead of butter, more of it, a bit more sugar too, a combination of mascarpone and yogurt instead of buttermilk, and a lot less lemon. Why should I make a more rich, more sweet, and more mildly flavored cake than one I already like, you might ask? I mean, I did. So, I made them both, fully doubting that there was anything new worth needing to know in the land of citrusy tube cakes, and the ciambellone stopped me in my tracks.

It has a glorious, indescribably perfect crust, yes, crust. Even when I overbaked it, it was still one of the best parts of the cake, second only to the lush, plush crumb within that not the tiniest bit dry, no basting of simple syrup required. Rather than having to wait that impossible wait for it to fully cool to glaze it, you slather on a more glossy one when the cake is piping that sets into a finish that looks exactly like a glazed donut. How did I resist putting sprinkles on top of something called a doughnut? I don’t know, either, but I trust you’ll do the right thing.


Ciambellone, An Italian Tea Cake

  • Servings: 12
  • Time: About an hour
  • Source:Pastry Chef Jessica Weiss

Written below is an 80% level of the cake, as I’d found the original too voluminous for some bundts. Bundts are generally 10-cup or 12-cup the one shown here is 10-cup and the original volume nearly overflowed and took so long to bake through, the edges got too dark, although they still tasted amazing. I’ve also shown this cake in a ring pan mostly because why make it a little doughnuty if you can make it a lot, right? For this pan, I recommend a 60% level of the original cake, as it holds only 7 cups.

This recipe recommends you use a plain, not Greek-style, yogurt. If you only have Greek yogurt (like me), simply replace the last tablespoon of yogurt with water. The original recipe calls for lemon zest in the glaze but I skip it because I thought the texture would be distracting.


Place sugar and salt in the bottom of a large bowl and use your fingertips to rub the zest into it. This abrasion helps release the most flavor from it. Whisk in oil, mascarpone, yogurt, and then eggs and vanilla until smooth. Sprinkle baking powder over batter and whisk it thoroughly into the batter, a good 10 turns around the bowl. Sift flour onto batter and use a rubber spatula to stir just until batter is smooth.

Drop batter in large scoopfuls equally around your cake mold, then smooth, and drop on counter a few times to ensure there are no trapped air bubbles. Bake for about 40 minutes (times will range by shape and volume of pan), checking in at the 30 minute mark to rotate the pan for even coloring, and to ensure it’s not baking faster than anticipated. Cake is done when a toothpick or tester comes out batter-free (crumbs are fine).

While the cake bakes, make the glaze: Whisk sugar, corn syrup, and 2 tablespoons of the lemon juice together until smooth, adding the last tablespoon of juice just if needed. You want this glaze thick, thicker than your regular drizzle glaze, because we want it to stick to the sides of the cake when it’s hot.

When cake is done, let it rest on a cooling rack for 3 to 5 minutes, then remove it from the pan — yes, while piping hot. Brush glaze evenly over the top of the cake, and sides if you wish. Chef Weiss says “Use all of the glaze! Don’t be cheap.” And I listen to her. Glaze will set as cake cools.

Cake is good at room temperature for 4 days. I loosely, really loosely, cover it with foil.

Vintage Recipes

Every month, we whip up a handful of vintage recipes from old cookbooks. Ranging from the 1900’s to the 1970’s, these cookbooks run the gamut from timeless classics like Julia Child’s 1960’s Mastering the Art of French Cooking to lesser-known but equally delightful niche cuisine like The Art of Greek Cookery brought to you by the ladies of St. Paul’s Greek Orthodox Church in 1950’s Long Island, New York.

These vintage recipes are a passion project in the land of the Vintage Kitchen because often times older cookbooks get covered up by newer, modern models. It’s true that you won’t find many gluten-free options or trendy foam infused foods or extraordinary diet conscious dishes like the recipes infiltrating the cookbook market today, but what you will find here in the Vintage Kitchen are meals designed around home-grown gardens, international interest, and budget savvy planning. It’s simple fare, fresh food and seasonal eating at its most authentic when cooking had to be both fuel for the body and flavor for the belly.

You can find all these vintage recipes in one of two ways here on the blog…

  • by whimsically browsing the Food & Wine section of the blog which organizes each recipe by the date it was published (most recent recipes first) or
  • by clicking on the following recipes below for more precise browsing…

Baked Goods & Desserts

Soups & Stews

Vegetarian, Vegetable, Egg & Cheese Dishes

Pasta & Rice

Cocktails & Beverages

Step by step instructions and photographs help you along the way and backstories about the recipe, chef, cookbook or place of origin help paint a colorful picture of what you are about to eat and why. Some recipes even contain a little event pairing like Viva La Vintage: 1960’s Dinner and a Movie (Italian Style) or the annual Kentucky Derby dinner and race menus which change every year based on the colorful names of the runners.

Throughout 2020, we are embarking on an around-the-world culinary adventure as we cook our way through 45 countries in 12 months with recipes from the 1970 edition of the New York Times International Cook Book. Those recipes are featured in the list above or you can find them all here as well.

Highlights from the Recipe Tour so far!

If you have fallen in love with a particular vintage recipe yourself or find that you have tried and then tweaked one of the recipes found here on the blog, please comment below, so that we can all learn (and cook!) together.

Italian-style chocolate ring cake recipe - Recipes

So, how many zucchini breads have you made lately? Too many? If you don't know what to do with all that zucchini that's coming out of your garden right now, how about zucchini + chocolate? Great combination, really. This cake uses quite a bit of grated zucchini, which keeps it moist and absolutely delicious, but you can't really tell there is zucchini in the cake. Ask my kids.

Before I get on with the cake, I wanted to thank Saveur for the nice surprise this past week in being featured on Saveur's "Best of the Web". They featured my post on Marcella Hazan's Roman Style Artichokes. If you are not a regular reader of the magazine, check out their web site. It's very good and has all kinds of great content.

As for the cake, I've made this a couple of times in the past two weeks because our friend, Brian, dropped off more tomatoes and zucchini from his garden. I made Sicilian Estratto (tomato paste) again from the tomatoes, like I did last year and then I made this chocolate zucchini cake from one of the large zucchini that he gave us.

And then, just to make you smile, look who I am babysitting this weekend. Bet you can't look at her and not smile.

Chocolate Zucchini Cake


  • 2 medium zucchini, trimmed and grated (I grated mine on the medium holes of a box grater)
  • 9 tablespoons of unsalted butter, at room temperature, divided
  • 2-3/4 cup flour
  • 1/4 cup unsweetened cocoa, sifted
  • 1-1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk *
  • 1/4 cup confectioners' sugar


*if you don't have buttermilk on hand, which I frequently do not, simply add 1/2 tablespoon vinegar to 1/2 cup milk (whole or lowfat) and let sit for 15 minutes. Works.

Working in batches, put a small mound of the grated zucchini in center of a large square of double-layer cheesecloth (I used a thin tea towel). Gather corners together and squeeze out as much water as possible from the zucchini. Transfer zucchini to a bowl and set aside. (I had about 2 cups of this squeezed zucchini. Do not obsess about the amount, though. This is a very forgiving recipe when it comes to the amount of zucchini.)

squeezing out the liquid from the grated zucchini

Preheat the oven to 325 degrees F. Butter a deep 9" cake pan with 1 tablespoon of the butter. Sift flour, cocoa, baking soda and salt together into a mixing bowl and set aside.

Beat together the remaining 8 tablespoons of butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low and beat in flour mixture and buttermilk in 3 alternative batches. Stir in reserved zucchini.

Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 15 minutes (Start checking after 1 hour - baking time could be faster.) Remove from oven and set aside to cool for 15 minutes. Invert onto a rack to cool completely. Dust with confectioners' sugar.

Reader Comments (43)

Congratulations on the Saveur link. They put my pizza on there and I totally forgot about it. I also love to make zucchini cake. Funny thing here is I thought there would be MORE zucchinis and I'm not seeing it. I wonder if it's the heat. But, we are in tomato heaven.

Oooooh. This looks so tasty and so moist. I've been making lots of cakes with vegetables in lately, and think that the results are often superior to those without.

wow . It looks so delicious. its making me hungry already.Rosie's very sweet. :)

BIG congrats on the Saveur post.

And on this choco/zucchini bread. Looks wonderful. I always have a freezer full of shredded z and always looking for ways to use. it. Thanks.

One year I had so many zucchini that I added them to a Chocolate Chip Pie. It was actually quite good. Rosie is very cute!

Just finished making your Chocolate Zucchini Cake - added roasted chopped pecans to the mix as I like a little crunch! Looks and tastes great!

I had a bumper crop of zucchini from a single plant this year. I made your zucchini lasagna the other night and it was awesome. I'll be baking this cake tonight - very timely post, I was not that excited about making MORE bread!

Amazing recipe and the wee dog, so awesome.

About how much grated zucchini did you end up with? I want to try it with some BIG zucchini.

Bean: In my recipe, I wrote that I ended up with about 2 cups of grated zucchini, after it had the liquid squeezed out. The amount doesn't have to be exact.

Dessert "with benefits". Looks delicious.

Dessert with benefits, haha, I love that!

This post is so well timed! I just put in two zucchini plants before my garden party yesterday and my friend was cautioning me about all the zucchini I'm going to end up.

The photos are absolutely beautiful, by the way!

Congrats on the Saveur post. I had to come over and check out your zucchini cake after you mentioned it on my blog. SO glad I did. I will be baking this cake soon. I love baking with zucchini!

I made this on Monday night and it was absolutely wonderful!
I had one bigger zucchini that I apparently missed on my daily garden search so I grated it down and ended up with about 3 cups drained. The cake took a little longer to bake, about 1.5 hours, but was still moist, delicious and not too sweet. I did use splenda instead of sugar and I brought it to work. (I work at a Church and both priests are diabetic) It disappeared! Thank you for an awesome recipe!

Michele: That's interesting about using the Splenda. I've often wanted to try that for baking, and just have not. Think I will now! Glad you liked the cake.

I have yet to make a zucchini cake. Yours looks amazing. I should try this recipe. YUM!

I understand your need to find new ways to use zucchini - i have made stews-omelettes-pasta sauce- fried them - cut them in half and filled them and now I too made a sweet and savoury pie called scarpaccia - it's an old tuscan recipe that's delicious! Now, I'm going to use my last batch for this chocolate cake!

Probably its the best blog !
congratulations ! very very good work!
i ll try to make the vanilla extract today and athe chocolate panna cotta !
greetings from Greece

Good recipe, I always add ginger to chocolate, when making this zucchini cake i used finely diced candied ginger added to the batter. I'm having a beet overload in my garden so I made a chocolate cake with beet puree, amazing.

A delicious recipe. Absolutely tempting to overwork the KitchenAid again.

this looks fantastic I make something similiar but yours looks fabulous cant wait to try this!

this is one of the most excellent resourceful websites of its kind. replica designer handbags|
I enjoy reading it every day.I will be back.

If you are a chocoholic you will love this recipe! The best part if that you will have your veggies meaning pleny of fiber so you will break the chocolate calories fast. The recipe is delicious and not so complicated to make. Personally I enjoyed this very much and the hard part was cleaning the kitchen after all!!

My mom has made a zucchini cake for years! She makes a caramel frosting that drapes over the silken chocolate cake. It is most wonderful combination.

The Chocolate Zucchini Cake is really very delicious.. Thanks for sharing..

I stumbled upon your site while researching artisanal bread-making and zeroed in on the roasted tomato pasta recipe and this chocolate zucchini cake as one can only eat so much zucchini bread, even when it’s made with silky Isigny-style crème fraïche. (I live in France now. I try to get to Italy each year and stock up on ingredients, as it’s handy to be able to drive. Love Italian-style cooking!)

The tomato recipe blew me away. The choc zucchini cake proved a bit more daunting, as I have naught but an 8” square Pyrex and a 10” round springform pan these days. (Teensy house, no kitchen yet and no storage. The Kitchen-Aid lives in the garage, fully half of which is taken up by a 200-year-old limestone bread oven. No, haven’t used it.)

I went with 3 cups of squash — 2 of zucchini and 1 cup of pattypan (as it was what I had to use) and the 10” pan, and cut down the sugar to 1 cup as it seemed to be a lot to me. The batter still tasted quite sweet. I also used buttermilk powder instead of souring milk, a convenience tip from my professional baker sister, since I haven’t been able to find buttermilk here yet. I had to bake mine for 1 hr. 20 minutes and it came out looking and smelling like a gigantic brownie. And all for me!! I skipped the dusted topping as well as I try to avoid unnecessary sugar. Wow! This was just marvelously moist. I only managed to wait the first 15 minutes before slivering a piece to sample. I might tinker with it further and trade sugar for some melted 70-plus % dark chocolate as I love an intense chocolate flavor. And use another reader's suggestion and add some minced candied ginger.

Thank you so much for posting this. I look forward to wading through your site in gourmandise detail! And I think it's time I figured out how to backlink stuff so I can send my readers your way.

The recipe looks like one I used to make when living in Illinois with a garden with lots of zuchinni. The only difference was that we baked ours in a 9 x 13 pan and sprinkled a half cup of chocolate chips over the top. Some stayed on top, some drifted towards the bottom and some stayed half way. Also, our recipe called for a half teaspoon of cloves which made the kitchen smell soooooo nice. Our recipe was called Chocolate Chip Zuchinni Cake.

Loved this cake. I am not a cake baker - I am a cookie girl but never had luck with cakes until this one. I made this last night to rave reviews. Kids were nervous to try it since I had past failures. Love this blog - you have sparked my love for cooking again. Thank you for the amazing recipe. Wish I was close enough to do your classes!! You have a FAN forever! Ciao Bella!

I think it might help me a lot in the related stuff and is particularly quite definitely useful for me.

My kids do love these cakes. I will going to try to cook this one at home and for sure that they will going to like it much.
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Just discovered your blog and so excited to try this recipe! Wanted to ask if possible to substitute honey or puréed apple for sugar? I have to watch my diabetes and I don't like the taste of sweeteners. If so how much would you suggest? Thank you!

Love Love this cake. made it three times my family likes it, also made during hurricane Sandy with the generator running.

Wow! This gives me an idea! I could use 2 cups of the vegetable pulp from my juicer! (As long as it is mild veggies). My juicer doesn't ring out the pulp completely dry. I'll try it!

Thanks so much for this and for your blog full of great ideas. Previous reader's comments about vegetable pulp from juicing is also great idea.
How much is 9 tablespoons do butter in imperial or metric measurement please?
Thanks again.

i dont know about the cake but rosie is adorable.

It was a really delicious cake. Thank you very much. My 11 year old is so sensitive ( he hated) to vegetables that until 9 years of age I had to smash all the vegetables in the curry and mix it with his rice , he wouldn't even mix it himself. I lost the count of times he had thrown up the moment he chewed any pulpy vegetables. Now he eats some kind of vegetables that are really soft or fried with lots of potatos.I am asian so our food is different than yours mainly rice ,fish and vegetable curry. I am continously trying to make foods which have hidden vegetable in it for his snack,and school lunch. I made this cake before he came home from school (so he couldn't see the ingredients) and he loved it. Till now I haven't disclosed to him that it wasn't only chocolate cake. This is an excellent recipe for a mom with an overweight boy who loves only chocolate, frenchfries, chicken fries , hamburger, whch we have restricted for him (poor boy!) Thanks again

Just made this cake last night. It is delicious, very light textured. My husband is loving it also. He almost always refuses to try anything new in the way of vegetables. He has no idea what he is eating. Surprise.

Lovely recipe. If we use the hershey's special / dutch cocoa - is it best to substitue the baking soda, by using baking powder instead?
Thank you,

Would it be possible to make this delicious cake with coconut or almond milk?

Try using coconut oil instead, it gives it a remarkable taste.

Made this last night and it was delish! I used brown sugar though and it came out more fudge than cake like. Love it!

This is REALLY amazing. I hope comeback to this place later.

Make the cake:

  • Position a rack in the middle of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9ࡨ-inch round cake pan. Line the bottom of the pan with parchment and butter the parchment.
  • Fill a medium skillet with about 1/2 inch water and heat until just below a simmer. Put both the semisweet and unsweetened chocolate in a medium heatproof bowl and put the bowl in the barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water bath and let cool slightly.
  • Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In an electric mixer (use the paddle attachment), beat the butter and sugar on medium speed until light and fluffy, 2 to 4 minutes. Mix in the slightly cooled melted chocolate on low speed just until incorporated. Increase the speed to medium and add the eggs one at a time, beating well after each addition. Scrape the bowl, add the vanilla, and beat on medium speed for another 1 minute. On low speed, mix in the sour cream just until it’s incorporated. Add the flour mixture (in three additions), alternating with the coffee (in two additions) scrape the bowl as needed. The batter will be very thick, like chocolate mousse or frosting.
  • Scrape the cake batter into the prepared pan and smooth the top. Bake until the top feels firm and a toothpick inserted in the center comes out clean, about 35 minutes. The cake may sink a bit in the center, but that’s fine. Let the cake cool for 20 minutes in the baking pan on a wire rack. Using a small, sharp knife, loosen the sides of the cake from the pan, invert the cake onto the rack, and discard the paper liner. Let cool completely.

Prepare the cherries and kirsch syrup:

  • Drain the cherries in a colander set over a large bowl (to catch the syrup) for 30 minutes. Reserve 1/2 cup of the syrup. Transfer the cherries to a small bowl, drizzle with 1 Tbs. of the kirsch, and set aside. Taste the syrup it should be slightly tart and not too sweet. If necessary, stir in 1 to 2 tsp. sugar. Put the syrup in a small saucepan and simmer over medium heat until reduced by about half, about 3 minutes. Remove the pan from the heat and stir in the remaining 3 Tbs. kirsch. Set aside to cool.

Assemble the trifle:

  • Put the cream, sugar, and kirsch in the large bowl of an electric mixer and whip on high speed until it holds firm peaks.
  • Pick out the ten best-looking cherries and blot them dry with paper towels. With a long, serrated knife, cut the cooled cake vertically (all the way across the cake) into 1/2-inch slices.

Line the bottom of a 2-1/2- to 3-quart glass bowl or trifle bowl with about a third of the cake slices to create an even layer. Don’t worry if the pieces break, as long as they fill in the spaces. Brush this layer of cake lightly with some of the kirsch syrup, top with a third of the whipped cream, and randomly nestle half of the remaining cherries into the cream. Sprinkle with a third of the chocolate shavings.

Make Ahead Tips

The cake can be baked and the kirsch syrup prepared up to one day ahead. Wrap the cake in plastic and keep it at room temperature. Cover the syrup and keep refrigerated. Once assembled, the trifle can be refrigerated for up to 6 hours.

Italian chocolate roll recipe

Find hundreds of tried, tested and delicious Italian recipes whether you're looking for a quick dinner recipe or to learn how to make pasta from scratch. See more stories about Food & Dining. Stiffly beaten egg whites make this cake airy, soft, and spongy. See what everyone's raving about! The Best Italian recipes by Italian grandmothers representing the culinary traditions of the different regions of Italy! Add the remainder of the flour, eggs, sugar, butter, and salt. A light, chocolate cake roll recipe from Creative Cook's Kitchen, filled with Dr. Oetker Chocolate Raspberry Mousse. Our easy affogato recipe is the perfect Italian-inspired summer dessert. Melt butter in hot milk. Sponge cake here replaces Savoiardi ladyfingers that are usually used in the preparation of the classic tiramisu. Glazed Lemon Bread Recipes. Vanilla can be added to enhance the chocolate flavour. Try this authentic Italian recipe for Chestnut Tortelli – little pasta-shaped Italian Christmas cookies filled with a spiced rum, chocolate & chestnut filling. Where do you find the most authentic and traditional Italian Recipes?Only at Cooking with Nonna. Continue with the recipe. Instead of cocoa powder and sugar you can just melt dark chocolate and make the sauce. Cool to room temperature. You may not realize that you’re already rather acquainted with Campania — well, at least its most famous dishes. Prepare the filling by whipping the cream and gradually adding the sugar. This elegant, easier-than-it-looks take on tartufo, the Make ahead: The prepared cannoli shells will keep, unfilled, up to two weeks if stored in an airtight container in a cool, dry place.Unfortunately the shells cannot be filled in advance because the ricotta cheese filling will make the cannoli soggy. Sprinkle clean cloth towel with confectioners' sugar. Cut the dough … Bake for 6 to 7 minutes or until a toothpick inserted in the centre of the cake comes out clean. Gently place the balls on a waxed paper-covered cookie sheet and freeze again until firm, at least 2 hours. Garmugia soup recipe dates back to the … Beat the egg whites until stiff. This simple coffee treat can be made in just five minutes with two ingredients . Aubergine rolls with spinach & ricotta. 1. See more ideas about chocolate swiss roll recipe, chocolate swiss roll, swiss roll. Add yeast to milk and water. Try our chocolate caramel pretzel bars or fruit and nut chocolate … View more. Add sour cream, vanilla, and beat until combined. 1 cup melted coconut oil. In a separate sauce pan, scald milk. Chocolate salami (salame di cioccolato in Italian) is a dessert popular in Italy and Portugal. After spreading the whipped cream on top of the cake in step 8, cut the cake into 4 (approx 6 inch X 8.5 inch) rectangles as shown in the photo above. Make ahead: The prepared cannoli shells will keep, unfilled, up to two weeks if stored in an airtight container in a cool, dry place.Unfortunately the shells cannot be filled in advance … Italian Buttercream - Frosting and fillings. Shortbread pastry dough stuffed with soft, fragrant mix of dried figs, nuts, chocolate, candied fruit and a hint of cinnamon is what makes cuccidati cookies unforgettable from … Put in refrigerator over night. Take one ball out at a time and roll into 5 inch wide strips. Line a cookie sheet with parchment paper, make sure it is about 2 inches wider on all sides of the sheet. Canadian Living’s best recipes, tested till perfect. Catch up on Coles magazine. A fun and delicious recipe for Nutella and Hazelnut Rolled Biscotti topped with sugar granules. Add sugar and melt. We love cakes in all their shapes and sizes, and we have a recipe for every occasion, even if the occasion is "just because." It is characterized by its dense chocolate texture and a layer of powdered sugar on top. This Italian chocolate dessert is made with melted chocolate, vanilla tea biscuits, pistachios, and of course butter and heavy cream to hold it together. With a spatula, gently fold in the chocolate mixture. Roll … These Italian Chocolate Fudge Cookie Rolls came out perfect. The filling taste exactly like high-quality delicious chocolate fudge and although the recipe calls traditionally for walnuts I use roasted pistachios. If you have ever made the condensed milk chocolate fudge recipes online, this bakes perfectly inside this cookie dough. Carefully peel off parchment paper and discard. Baci Cake Roll. The first time I saw a slice of chocolate salami, my heart skipped a beat. Place the buns seam side down into your buttered baking dish and set aside. Browse thousands of approachable made-from-scratch desserts, comfort foods and easy dinner recipes that anyone can prepare. Spread dough with half the filling, roll up and place in pie pans creating a circle shape by pinching ends together. The Food Network queen recently posted her cinnamon roll recipe on Instagram, to much acclaim. . Chocolate Sour Cream Cake View Chocolate… There are many stories of its origination, but we love the meaning in behind such a ‘fortunate mistake.’ It is said that a baker forgot to add flour to a cake order for a few tourists, and the tourists loved it so much that it became a delicacy! Cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. On a large piece of parchment paper place mixture and roll into a log shape, wrap with paper and refrigerate approximately 2-3 hours or overnight. 10) Brush the top of the buns with the garlic butter and scatter the remaining parmesan all over the top followed by the Italian seasoning. Enjoy our Grandma's files for the most Original and Traditional Italian … Mix with 3 cups of the flour. Add grape seed oil, and stir until incorporated. Crush the biscuits. Preheat oven to 375 degrees F. Shape dough into walnut-sized balls (about 1 1/4 inches in diameter). Make the most of in-season ingredients with these tasty recipes and tips. Indeed, Campania is the capital of emblematic Italian food such as spaghetti, maccheroni, and, of course, pizza, glorious pizza!But to reduce it to these internationally famous dishes would be … For a protein-based option I put a piece of sandwich ham and cheese and roll it up in a crescent roll. The cake is often garnished with halved strawberries or raspberries, while the restaurant versions are often served with a scoop of vanilla ice cream on the side. Add yeast to milk and water. flour, chocolate, unsalted butter, eggs, muscovado sugar, vanilla extract and 1 more Cuccidati Siciliani, also spelled as “cucciddati” are typical Italian Fig Cookies from Sicily that are made during Christmas time and big holidays. Here you will find easy-to-follow cultural recipes, seasoned with cultural insights. Place the frozen ice cream balls on a wire rack. 1/2 cup coconut cream (room temperature or warm, not cold) 1/2 cup raw cacao powder or unsweetened cocoa powder. Mix all ingredients well. Spoon the melted chocolate over each ball, coating the top and sides completely. dessert recipe with whipped cream & chocolate roll. From the simplest of meals to more sophisticated recipes and techniques, Everyday Gourmet will inspire you to get more out of your kitchen. Videos, printable ingredients lists and full, written step-by-step instructions. Mini Chocolate Cake Rolls: Follow the recipe exactly as written. Add to the chocolate mixture and mix well. Cool cake roll… An Italian chocolate sponge cake has only four ingredients: eggs, sugar, flour and cocoa powder. Tiramisu cake roll is an Italian dessert made with soft easy sponge cake sprinkled with coffee, filled with mascarpone cream and coated with plenty of unsweetened cocoa powder. In a microwave-safe bowl, melt chocolate chips and milk stir until smooth. The bûche de Noël or "Yule log" is a traditional French Christmas cake roll, often decorated with frosting made to look like bark. Slice in half to make 8 mini cake rolls. Add the egg yolks and sugar to the crushed biscuits and then the whites and fold them into the mixture very gently. Discover Quick and Easy recipes, cooking tips and inspiration for breakfast, lunch, dinner, dessert and everything in between. Fold into melted chocolate. 3. Italian Fudge Roll Crust 1 8oz brick of cream cheese 2 sticks of butter 2 cups of flour. Preheat the oven to 180°C/350ºF/gas 4. Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. Heat in the microwave or in a double boiler until melted and smooth. It renders these Italian filled cookies ever so tender with a crumbly bite. Roll … Melt the chocolate in double boiler or microwave. Founded in 1990 by the Italian chocolatier Cecilia Tessieri, Amedei began producing pralines from a small facility in Italy and soon grew to produce a number of other chocolate confectioneries using their own grown cocoa beans and natural ingredients. Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater. Discover how to cook an authentic italian dish with classic ingredients and instructions step by step! Cut the dough into 12 equal pieces and roll each piece into a ball. Step 1, Preheat oven to 350 degrees F. Step 2, For the dough: in a mixer, beat together the shortening and brown sugar. Great Italian Chefs is the go-to destination for lovers of Italian food in search of recipe inspiration, expert cooking guides and the latest chef and restaurant news and reviews. Flatten the cylinders slightly dough rises more in the … Liberally dusted with icing sugar, this chocolate cake from Italian cookery writer Anna del Conte, is delicious at … Lightly grease and flour the top of the parchment paper. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Rich Chocolate Mousse - Dense and delicious! Roll out each portion of dough onto an ungreased baking sheet into an 11x6-1/2-in. Spread dough with nut filling. A very Italian evening at Giovanni Rana restaurant 03/10/2016 Sbrisolona crumbly cake with polenta and almonds 13/04/2015 A masterclass with top chef Giorgio Locatelli 20/10/2016 Dec 8, 2017 - Italian Chocolate Fudge Roll Cookie is an Italian Traditional fudge filled cookie decadent and made at Christmas cookies with real fudge inside recipe via Whats Cookin Italian Style Cuisine Carefully transfer the roll to … Gingerbread Cookies are a traditional holiday favorite. Sift the remaining sugar, cocoa, and flour together. Bavarian Cream - Luscious cream filling. Travel the world from your kitchen! Fold far … My oldest likes the monkey bread knock-off – cinnamon and sugar with butter and chopped nuts rolled up in a crescent roll. Place the egg whites in a large bowl and whisk to a soft peak. In a medium bowl, using a hand mixer, beat cream cheese, powdered sugar, and cocoa powder together until no lumps remain. This recipe may be basic, … Place the frozen ice cream balls on a wire rack. 11 Recipes. If you wanted raspberry’s randomly place them on the laid out Swiss roll and when you roll it up you can decorate how you like. Explore Nancy Burns's magazine "Interesting Recipes", followed by 46 people on Flipboard. The Perfect Cake is the new authoritative source, featuring essentials like perfectly domed Pound Cake and superlatively chocolaty Ultimate 1/4 cup coconut sugar, powdered (blend in a blender to achieve powder*) The mousse is prepared separately with 1 cup skim milk, which is not expressly listed above, but included in the calorie count, I … Flourless chocolate cake is also known by its Italian name, Torta Caprese. Almond Cream & Frangipane - Three recipes. You can prepare the chocolate Italian sponge cake up to 3 days ahead, wrap it in cling film. A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a … Preparation. Invert onto a kitchen towel dusted with confectioners' sugar. Spoon the melted chocolate over each ball, coating the top and sides completely. Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Lemon Curd - Tart, sweet and … Trim edges. 2. It is made from dark chocolate, plain cookies (tea biscuits, digestive cookies, Graham … Basic Buttercream - The icing you grew up loving! Roll up cake in the towel jelly-roll style, starting with a short side. The beauty of this cake is that it has no fat, no dairy, and no leavening agents. Cover and proof about 30-40 minutes. Spread the filling over the top. The consistency is similar to a thin chocolate sauce and the texture is that of a lighter pudding, and it will continue to thicken as it cools. Filled with smooth mousse made with HERSHEY'S Chocolate Chips, this moist Swiss roll inspired … White Chocolate Mousse - Great between cake layers. Thanks to and Baci Perugina . In medium bowl, whisk together flour, cocoa, baking soda and salt. double/heavy cream • 50 g/2 oz./1 1/3 … Italian Chocolate Florentines Recipe - SaveWithJamies Makes 20 125 g/4 oz./ ½ cup (1 stick) butter or margarine • 125 g/4 oz./ ½ cup packed soft light brown sugar • 1 tbsp. Most popular recipes. Amedei Chocolate Award-Winning Chocolate from Tuscany. Place the sugar and water in a pan and heat until it reaches 121°C, then carefully add to the semi-whisked … Mix with 3 cups of the flour. Dec 22, 2017 - Italian Chocolate Fudge Roll Cookie is an Italian Traditional fudge filled cookie decadent and made at Christmas cookies with real fudge inside recipe via Whats Cookin Italian Style Cuisine In a shallow dish or bowl, whisk together the heavy cream, milk, cocoa powder, vanilla extract, suga. Spread the batter in the baking sheet. Bake at 350°F for 20-25 minutes. Place this bowl over a pot of boiling … Place chocolate chips inside a separate bowl. Some of the best chocolate in Italy comes from the northern city of Turin, the capital of Piedmont, where chocolate-making has been established since the late 18th century. Add cocoa powder and mix to combine. Discover more delicious recipes. Tacos. For the sponge, whisk the eggs and sugar with an electric mixer, or by hand, until pale, fluffy and at least doubled in size. Unroll cake spread filling over cake to within 1/2 in. Appetizers & Salads Bread and Rolls Brownies and Bars Spread 3/4 cup chocolate … Contrary to the various Italian “poor dishes”, such as spaghetti aglio e olio or tonnarelli cacio e pepe, this Italian soup is a delicacy that in the past only wealthy people could afford. An unusual technique created some incredibly dense, dark, and delicious brownies! When cake is done, immediately invert hot cake onto towel. In a medium bowl, beat until creamy butter, add sugar and milk and combine, add melted chocolate and cocoa and combine, then add eggs beat together, fold in broken cookies. Giada De Laurentiis' Italian cinnamon rolls recipe is kind of a big deal. At this time, Italy exported its chocolate to France, Germany, Austria and Switzerland indeed, it was the famous Turin based firm Cafarel that inspired the … Home Recipes Category. Sometimes accidents are happy accidents. rectangle. Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip. Add the milk and the egg, and beat until combined. This recipe is for a 18-20 cm / 7-8 … Beat the egg yolks until thick and fold the flour … Put the chocolate and butter into a bowl and melt over a pan of boiling water. . Give this Tuscan tart a delicious twist by adding dark chocolate to the traditional custard filling and delicate sweet pastry 1 hr and 55 mins Yield: This recipe about 36 cannoli (12 servings of 3 cannoli per person).The recipe may be halved. All Emma's amazing cake recipes, collected together in one place. All you need is 5 ingredients for the Best Chocolate Salami dessert. Try this luxurious take on a classic swiss roll, topped with a dark chocolate drizzle and Baci chocolates. This recipe produces a super thick hot chocolate in the best way possible. Pastry Cream - The mother of creams. Roll up, starting with the 10-inch side. Gently peel off waxed paper. Dec 14, 2018 - A combination of chocolate marble cake and cheesecake with a creamy chocolate topping, this Italian Chocolate Cake is an absolute must try. A key to the Best Brownie Recipe is … Heat milk pour it over the chips, and mix until the chocolate has dissolved. Gently place the balls on a waxed paper-covered cookie sheet and freeze again until firm, at least 2 hours. Finally, a parchment-lined cookie sheet is necessary to bake these Italian chocolate cookies. The humble beginnings of this spice drop cookie recipe will have you sifting the flour, cocoa, baking powder, baking soda, salt, and spices together. Set the dry ingredients aside and let’s whisk some eggs. Is there anything sweeter than a Valentine's Day treat designed for sharing? and keep it in the fridge. You can also wrap it in cling film and freeze it for up to a month. In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter. Sift in the flour, add the vanilla paste, then … Includes: + Buttery Cinnamon Roll Topper + Everything Seasoning + Garlic Lover's Seasoning + Chocolate Donut Topper + Lemon & Garlic Seasoning + Spicy Everything Seasoning $49.97 $13.28 37540055482563 37540055515331 Form one portion of filling into 13-inch rope. To defrost it, take it out from the freezer the night before and thaw it unwrapped at room temperature. We love cakes in all their shapes and sizes, and we have a recipe for every occasion, even if the occasion is … In a bowl, mix vanilla extract, sugar, brown sugar, egg and yolk. Add the egg and milk and slowly pour the flour, baking soda in to form a soft dough. How do you make chocolate salami recipe? Made all over Italy, this dense log of butter, biscuits and chocolate has many regional variations: some use dark rum, while others include chopped, toasted nuts such as almonds. These orange scented, once baked biscotti are made with pasta frolla, which is basically an Italian sweet pastry dough. Very pretty round, flat cookie with a visable swirl nut design. This recipe for Gingerbread Muffins takes a holiday classic and transforms it into a delicious new recipe … Chocolate cake is always good, but particularly in this chocolate mousse-filled cake roll. the best food blog Menu. Cook, without stirring, until the syrup reaches at least 240°F. I have a new treat recipe for you today – Vegan Oatmeal Chocolate Chip Cookies! Here you'll find authentic and traditional Italian recipes as well as those with a fun modern spin! Hot Chocolate French Toast Recipe. These Vegan Oatmeal Chocolate Chip Cookies are a delicious nostalgic treat! Italian Recipes. To make the syrup: Combine the sugar and water in a small, nonstick (preferable, if you have one) saucepan. While it is still hot, roll the cake with the paper on and allow it to cool completely. Add the remainder of the flour, eggs, sugar, butter, and salt. Line a 9x5-inch loaf pan with parchment paper (leaving a. Repeat with other half of dough. Feb 19, 2020 - chocolate swiss roll recipe on pan, christmas swiss roll, choc swiss roll with step by step photo/video. Add Turkish delight, raisins and walnuts and mix to … … Carefully unroll the cake. 4. This recipe makes for the perfect breakfast or snack. These chocolate sweet rolls are cinnamon rolls and chocolate babka/rugelach’s love child. Roll the pieces into cylinders, 4 1/2" in length. Roll out each on a floured surface to a 10x6-inch rectangle. Add chocolate mixture to crumb mixture and mix until combined. To the bowl of your kitchen aid mixer add the flour, butter, milk, sour cream, 1 egg, sea salt, yeast … Recipe tips and variations. No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Let stand for 1/2 hour. In the bowl of a stand mixer fitted with a bread hook, add the milky yeast mixture, butter, beaten eggs, brown sugar, salt, and about 3 1/2 cups of flour.




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