Wednesday, August 28, 2013

Chocolate espresso cheesecake


for the base:
250 chocolate cookies
125g butter

for the cream:
400g cream cheese
500g ricotta
200g sugar
4 eggs
200g melted chocolate
3 Tbsp instant coffee

How to

Prepare the base melting the butter in a saucepan. Add the cookies, minced. Put them on the bottom of a 20 cm cake tin. Put it in the fridge.
Prepare the cream whisking cream cheese, ricotta, sugar and eggs. Then add the melted chocolate and the instant coffee.
Pour over the cookie base and bake for about an hour at 160°. Let cool overnight.

Friday, August 16, 2013

Peanut Butter Cookies


125 g butter
150 g peanut butter
100 g sugar
150 g flour
1 egg, lightly beaten
1/2 tsp baking powder
75 g peanuts, roughly chopped

How to

Beat butter and peanut butter until fluffy. Gradually add the sugar, stirring constantly. Add the egg.
Sift flour and baking powder over the mixture, then add the peanuts. Put in the fridge for 30 minutes.
Make little balls out of the butter, put them on a baking tray, lined with packment paper. Softly flatten the cookies. Bake for 15 minutes at 190°.

Wednesday, August 7, 2013

Peach and raspberry pistachio crumble


2-3 peaches, dipending on the size
200 g raspberries
100 g pistachis
1/2 vanilla bean

for the crumble:

220 g flour
220 g butter, chilled and chopped
50 g pistachios flour
120 g sugar

How to

Prepare the crumble mixing all the ingredients with your fingertips. Try to do this very quickly to prevent the butter from melting. Put it in the fridge.

Prepare the fruit cutting the peaches in chunks. Cook them in a pan with 1/2 glass of water until soft (add some extra sugar to taste if needed). Add raspberries and pistachios.
Put the fruit in 4 little bowls suitable for the oven. Cover with the crumble, reaching the edge of each bowl.
Bake at 180° for 30 minutes.
Let cool.

Thursday, August 1, 2013

Espresso walnut layer cake


225 g flour
200 g brown sugar
2 tsp baking powder
225 ml vegetable oil 
4 eggs, separated
50 ml espresso
50 ml milk
75 g walnuts


300 g ricotta
50 ml whipped cream
2 Tbsp sugar

How to

Set flour, sugar, walnuts and baking powder in a bowl. In another bowl mix vegetable oil, egg yolks, coffee and milk. Beat the egg whites until stiff. Mix together the liquid mixture with the solid one, then add the egg whites.
Put the batter in a loaf tin and bake at 180° for 50-55 minutes.
Let cool, then cut the cake longwise in three layers.
Prepare the filling mixing ricotta, sugar and whipped cream.
Spread half of the filling on the base layer, cover with the second layer and spread with the second half of the filling. Top with the last layer.
Put the cake in the fridge to cool for at least 1 hour.

Enjoy :)