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Ciambellone Cocoa Sauce Chocolate Orange



250 grams of flour 1 / 2 packet yeast 1
cucch.no bicarbonate
120 gr cocoa powder
1 tablespoon instant coffee
180 g fine sugar
60 g sugar cane
2 eggs, lightly beaten
5 drops vanilla essence
250 ml cream cheese
120 ml of milk
60 gr melted butter

100 g dark chocolate 80 ml cream



Preheat oven to 180 ° C. Butter melted a 23 cm sandwich tin. sift the flour, baking powder, baking soda, cocoa and coffee and then verateli in a large bowl. Now add the two types of sugar and stir.
Mix in another bowl the eggs, vanilla essence, cream cheese, milk and melted butter, then embed them to the dry ingredients. Whisk the mixture for 3 minutes with electric mixer at low speed.
Increase speed the mixer to high and continue to whisk for 5 minutes or until the mixture will be thick, smooth and without lumps .. Pour into the prepared loaf and lisciatene above the surface with the back of the spoon.
ciambellone Cook in oven for 35 minutes. (That is the toothpick test)
Wait 10 minutes, then transfer it on the grill and let cool.
Break the chocolate and place in a saucepan with the cream, let it melt over low heat, stirring constantly, then let cool to room temperature.
Pour the chocolate sauce on chocolate cake, garnish as desired and then serve it.

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Morbidoni


150 gr. dark chocolate with orange
4th gr. white chocolate
150 gr.
butter 100 gr.
sugar 40 gr. 00
flour 3 eggs salt



Chop the chocolate and melt in a saucepan, in a water bath, with 140 gr. zucchero.Travasate of butter and the cream in a bowl and let intiepidire.Incorporate eggs to chocolate cream and then add 30 gr. of flour sifted with a pinch of salt, and flour 6 mescolando.Imburrate muffin molds using the butter and remaining flour; break down in each half of the mixture and let cool in the freezer for 5 minutes.
then distributed pieces of white chocolate on the compound (which, being hard, they will not sink), then filled with the remains.
Cover the molds with foil and keep in freezer for one hour.
Put them immediately into the oven at 220 degrees for 15 minutes to cook so well outside of sweets, while the heart remains soft. The mold and serve warm, if you like to garnish with candied orange peel.

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A new adventure

And here I am to embark on this new adventure in the world of sweets, my passion.
I've always had a variety of blogs but this time I decided to use one exclusively for sweets.

Well, as soon as we start:) See you soon!