Brownie cheesecake with raspberry sauce

For: 6 persons
Difficulty: low

INGREDIENTS:
for the brownie:

• 3eggs
• 190 g sugar
• 125 g dark chocolate
• 125g butter
• 150g flour
• vanilla

for the cheescake:

• 200g robiola ( is an Italian soft-ripened cheese)
• 150g ricotta cheese
• 75g fresh cream
• 20g greek yogurt
• 100g sugar
• vanilla
• 1/4 teaspoon flour
• 1 untreated lemon

for the raspberry sauce:

• 200g raspberry
• 100g icing sugar
• 1 lemon

PREPARATION:

Separately in a double boiler, melt the dark chocolate and the butter.Whisk the eggs and sugar, adding the choccolate ,the butter ,the flour and the vanilla.Line a square baking pan with parchment paper, pour the mixture and level the surface.

Mix all the ingredients for the  cheescake with grated lemon rind and the vanilla.Pour the cream gently on the brownie without the 2 being mixed. Bake it for 20-25 min at 180degrees.

Blend the raspberry, incorporate the sugar and the filtered juice of lemon.

Serve the cold sweet accompanying it with the sauce.

Trifle in dark cup

For : 4 persons
Difficulty: low


INGREDIENTS:
 for trifle:

• 300g sponge cake
• 4 tablespoons of Alchermes(or any type of liquor)
• 80g sugar
• 70 g dark chocolate

for the cream:

• 250 ml milk
• 2 yolks
• 60 g sugar
• 30 g flour
• 1 teaspoon of vanilla extract

PREPARATION:

Whip the yolks and the sugar until you obtain a soft cream, add the flour and the vanilla extract.Heat the milk in a bowl and pour it on the compound.Put the cream back  on the stove over low heat for at least 5 min.

Dissolve the sugar with 200 ml of water, add the liquor and let it to cool.Wet the sponge cake with the syrup.Melt the chocolate in a double boiler.Compose the trifle altering the cream, the sponge cake and the melted chocolate.Let it in the fridge for at least 2 h.

Mini diplomatic chocolate

For : 6 persons
Difficulty: medium

INGREDIENTS:
 for the diplomatic:

• 500g sponge cake
• 200g milk chocolate
• 180g dark chocolate
• 240g sugar
• 300 ml fresh cream
• 100 ml rum
• 2eggs
• 2 yolks
• 4 sheets of gelatin

for decoration:

• sugar
• milk chocolate

PREPARATION:

In 2 separate pots in a double boiler, melt the milk chocolate and the dark chocolate.In a bowl whisk the eggs and the egg yolks with sugar until the mixture is light and fluffy.Make soften the gelatin in cold water and after a few minutes squeeze it and divide it between the 2 chocolates melted before. Add to both chocolate , eggs and sugar and the previously whipped cream and gently stir the 2 creams.From the sponge cake obtain long strips and rectangular and moisten with a rum and a bit of water.Spread on a first layer of sponge the cream, cover with the sponge and then roll out the other cream and finish with the sponge cake.Let rest in the refrigerator for 2 hours and serve the cake cut into squares. Decorate with sugar and with chocolate curls.

Figs with chocolate

For: 4 persons
Difficuty: low

INGREDIENTS:

• 800 dried figs
• 150 g almond
• 2 cloves
• 70 g candied citron 
• a bit of cinnamon
• 100 g dark chocolate grated
• 75 g sugar

 PREPARATION :

  Take dried figs ,open them and place in the middle sighly tosted almond in the oven,a bit of cloves crushed and few bits of candied citron.
Close them  with the fingers and bake on plate.Just beginning to gold remove them from the oven and still warm roll them in a mixted of dark chocolate grated and sugar.
Acording to a most common method you can also soak the figs right out of the oven ,in a saucepan in whom the chocolate was melted with little water and a pinch of cinnamon.
The figs chocolate are kept in wooden boxed or in tin lined with greaseproof paped.

Cannoli siciliani

For : 10 persons
Difficulty: low

                                                  

                                                   INGREDIENTS :
For waffles:

• 200g flour
• 30 g cocoa powder
• 25g sugar
• 2 eggs
• 20g butter
• salt
• 1 spoon rum

         For stuffing :

• 1kg sweet cottage cheese
• 500g sugar
• milk
• vanilla
• cinnamon
• 100 g diced candied mixed
• 100 g plain chocolate into small pieces

For decoration: 

• reduced pistachio grit
• icing sugar

PREPARATION:

For the preparation of waffles you have to mixed in a bowl the flour,cocoa powder, the butter and eggs, add the rum at the end.Knead well until the mixture will not be homogeneous, then wrap it in plastic wrap and let it rest for half an hour. Then roll out the dough and cut into squares of about 10 cm per side,the wrap the squares into special metal tubes and fry in plenty of olive oil. Let it dry and after than take the special metal tubes.
For the stuffing, beat the sweet cottage cheese and sugar with the fork, stretch it with a can of milk and flavoring with cinnamon. Sieve and stir in the diced candied fruit and the pieces of chocolate. The stuffed pasta shells and sprinkle the out parts with chopped pistachio . Sprinkle externally with icing sugar.

Soup chocolate

For : 4 persons
Difficulty : low




INGREDIENTS:

• 8yolks
• 270g sugar
• 1 l milk
• 200 ml fresh cream
• 300g dark chocolate of 70%
• 300 g puffed rice
• saffron

  PREPARATION:

  Melt in a double boil the dark chocolate with 100 g of fresh cream. In a mixer whip the yolk and the sugar, In part, united in a pot the milk with 100g of fresh cream and saffron, and bring it to boil.Mixed the hot milk to the egg yolks sugary and put it back to the fire, bringing the mixture to a temperature of 70/80 °C. Stir in a ice cream maker.

In a flat bottom put the hot chocolate and lie down on a saffron ice  cream spoon, sprinkle with crisped rice.

Bonet

For : 10 persons

Difficulty : medium

INGREDIENTS :

• 500 ml milk
• 300 g granulated sugar
• 120 g macaroons
• 70 g cocoa powder
• 3 eggs
• 1 yolk
• 3 g of rum 

For the caramel :

• 300 g granulated sugar 
• 100 ml water

PREPARATION :

      Put into a casserole the sugar and water on medium heat ed let it until has a brown color, after that put the caramel in the shape you want and let it cool.
    The egg goes in the pie dish whit the granulated sugar and mixed until the sugar is dissolved. After that you add the ccoca powder and mix it very good, then add the crumbled macaroons and rum. Put in the milk, but not before it is heated, stirring constantly with the aid of a wip. You can put the mixture into the molds in caramel made before.
Put the molds into a griddle containing hot water and baked it in water bath at 150°C for 40-50 min.

Chestnuts spoon

For: 4 persone 

Difficult: mediu 

Preparation : 25 MIN

INGREDIENTS :

• 600 g chestnuts
• 150 g dark chocolate chopped
• 120 g butter
• 120 g sugar 
• a bit of sale

PREPARATION :
   
   
   Boiling the chesstnuts in salted water.When they are boiled you have to grind it.
Melt the chocolate and mixed with the chestnuts , still wormed, putting the sugar and butter.
Knead the dought ling and well.Grease and line a rectangular mold of wax paper,spill the compost  and cover it whit wax papper.Put it in the fridge for at lest 4 hours.After you can cut it in the shape you want (heart ,flowers ,square).Serve whit the cream separately