Loading...

Everyday chocolate cake with cocoa frosting.

Print Recipe
Everyday chocolate cake with cocoa frosting.
Servings
8
Ingredients
Cake:
Frosting:
Servings
8
Ingredients
Cake:
Frosting:
Instructions
  1. Preheat the oven at 350°F. Grease a 9 inches round baking pan.
  2. In a bowl mix sugar, flour, baking powder, baking soda and salt.
  3. Add the sour cream, the oil, the egg and the vanilla extract. Beating quickly by hand or with a food processor add slowly the hot coffee ( or water).
  4. Pour the batter in the baking tin and bake for about 30- 35 minutes.
  5. For the frosting: in a big bowl, using an electric mixer, combine butter ad cocoa. Slowly add milk and icing sugar until you have the right spreadable consistency. Add the golden syrup and the vanilla extract, mix well and let sit for at least ten minutes. You can store in fridge, covered with cling film, for a couple of days; cold it has the texture of chocolate mousse and it's wonderful by the spoon: I suppose you are going to discover it by yourself.
  6. Spread a generous amount of frosting on the cake when it's completely cold.

Spring onion & red chili cornbread.

Print Recipe
Spring onion & red chili cornbread.
Instructions
  1. Preheat the oven at 225° F and grease a tin. Mix all the ingredients together, pour the batter into the tin and bake for about 30 minutes.
  2. Let the bread cool then remove from the tin. Cut in chunks or slices ( it's quite crumbly), tast it a little if you want and pair it with soups, grilled meat or whatever you like.

Chocolate and walnut cookies.

Print Recipe
Chocolate and walnut cookies.
Servings
8
Servings
8
Instructions
  1. Beat sugars and butter until creamy, add eggs, salt and vanilla extract, keep on beating. Add sifted flours and baking soda, mix again and add chocolate and wanuts. Set in fridge for at least one hour.
  2. Heat oven at 390°F, make about 20 balls of dough, put them on a baking tray and bake for about 10 minutes. Cookies will be very soft right out of the oven, wait until cold before eating them.
Recipe Notes

You can store them in an airtight box for up to a week or freeze them into a plastic bag for up to six months.

Piadina romagnola, authentic recipe.

Print Recipe
Piadina romagnola, authentic recipe.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Mix all the ingredients with lukewarm water enough to have a smooth and non sticky loaf.
  2. Cover the loaf with cling film and let it rest for a couple of hours.
  3. Make balls of dough of about 4 oz each, spread them with a rollpin as thin as possible and as round as possible.
  4. Cook over an already hot skillet until the dark spots appear, cook on the other side and serve hot.
Recipe Notes

You can make the dough the day before, cover with cling film and store in the fridge.

Remember to keep off the fridge at least one hour before using it.

Brezels with sourdough

Print Recipe
Brezels with sourdough
Servings
7
Ingredients
Servings
7
Ingredients
Instructions
  1. Melt sourdough in water with malt or honey.
  2. Add oil (or butter) then flour and salt.
  3. Knead untill you have a smooth loaf, cover and let it rise untill it double.
  4. Put a pan with water on fire, add salt and baking soda.
  5. Make pieces of about 4.5 oz of dough, make long rolls and cross them into brezel's shape.
  6. When water boils put brezels, one at time, into the pan for 40 seconds/ 1 minute (the more the darker, with lye 30 seconds are enough but with baking soda you need more time to get a dark colour).
  7. Put brezels on a baking tray, sprinkle them with cooking salt, make a cut in the curved part and bake for about 20 minutes at 390°F.