Fruit jam pie

This is a very classic cake: shortcrust pastry and fruit jam

Ingredients

• Flour 250g / 9 oz
  
• Sugar 100g / 3.5 oz
  
• Salt
• Butter 125g / 4.5 oz
  
• Large eggs (yolks) 3
  
• Fruit jam (any) 400g / 14 oz
  

Cooking

• Round cake pan with 24 cm/ 10 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 30 minutes

Procedure

• Cut butter into medium pieces end let's soft a bit out of fridge
  
• Mix butter and flour (mix with fingers but don't heat butter too much)
  
• Mix yolks in a bowl and add to mix
  
• Add sugar
• Mix all and make a ball
• Cover with a plastic wrap and place in fridge at least 30 minutes
  
• Lay shortcrust pastry into pan (you can use a rolling pin) leaving a high border
• Lay fruit jam on shortcrust base
• Bake
  

Italian recipe

Banana muffin

Banana muffin, soft and delicius

Ingredients

• Flour 250g / 9 oz
  
• Sugar 150g / 5 oz
  
• Salt
• Vanilla powder (optional)
• Baking powdef 16g / 0.5 oz
• Large eges 2
  
• Vegetagle oil 100ml
  
• Milk 200ml
• Banana 200g / 7 oz
  

Cooking

• 12 muffin pans
• Oven 180°C / 330 F, static, central/bottom level
• 25 minutes

Procedure

• Mix powders (flour, sugar, salt, baking powder)
• Add the vegetable oil
  
• Add eggs
• Add milk
• Mix wery well (the mix is very liquid)
• Cut bananas into little cubes ad add to mix
• Place into muffin pans and bake

Italian recipe

Chocolate glazed dark chocolate cake

Recipe name and photo are absolutly clear: if you love the real chocolate (the dark chocolate) this cake if for you.

Ingredients

• Flour 50g / 2 oz
  
• Dark chocolate 200g / 7 oz
  
• Sugar 200g / 7 oz
  
• Butter 100g / 3.5 oz
  
• Large eggs 4
• Rhum 2 tablespoon (10 ml)
• Glaze: dark chocolate 100g / 3.5 oz
  

Cooking

• Round cake pan with 20-22 cm/ 8-9 inc diameter
• Oven 160°C / 330F, static, central/bottom level
• 55 minutes

Procedure

• Meld butter
• Meld dark chocolate
• Mix melded butter and melded chocolate
• Add sugar ad mix
• Add yolks one by one and mix
  
• Add flour and mix
  
• Add rhum and mix
• Whip up very well egg whites and join to the mix
• Mix very well, put into cake pan and bake
• Make baked cake cold (take out cake from cake pan) at least 30-60 minutes
• Meld chocolate
• Glaze the cake with melded chocolate
• Make glaze cold (it's better to keep in fridge some hours)

Italian version

Whipping cream sbrisolona

This is my best cake (even equal to my best chocolate cake), it has no cocoa or chocolate, but served two or three hours after baked it's absolutely tasty

Ingredients

• Flour 350g / 12 oz
  
• Zucchero 150g / 5 oz
  
• Baking powder 16g / 0.5 oz
• Salt
  
• Grated peel of one lemon
• Butter 150g / 5 oz
• Large eggs 2 (one only egg white)
• Whipping cream 0.5 l (milk 0.5, flour 50g / 2 oz, sugar 50g / 2 oz, yolks 2, one piece of lemon peel)

Cooking

• Round cake pan with 28 cm/ 11 inc diameter
• Oven 170°C / 340F, static, central/bottom level
• 40 minutes

Procedure

• Mix powders (flour, sugar, salt, baking powder)
• Add one egg and one yolk but don't mix
  
• Cut butter into little cubes and add without mix
• Don't mix but pinch and crumble the biggest parts
• Keep the mix in fridge and prelare the whipping cream
• Mix together milk, yolks, flour and sugar
• Place in a boiler using a strainer (to keep out flour and sugar grain)
  
• Add lemon peel
  
• Cook the cream about 5 minutes to thicken (mix very well while cooking)
  
• Take off lemon peel
• Place one mix half into baking pan, then cover with whipping cream ad at last cover with the second mix half and bake
  

Italian version of this recipe

Sacher Torte

If you love dark chocolate you have to love the classical Sacher Torte... there are a lot of recipes, this is the my one

Ingredients

• Flour 150g / 5 oz
  
• Zugar 150g / 5 oz
  
• Butter 150g / 5 oz
  
• Dark chocolate 150g / 5 oz
  
• Large eggs 5
• Baking powder 8g / 0.30 oz
  
• Vanilla powder (optional)
  
• Milk 25ml
  
• Apricot jam 150g / 5 oz
  
• Glaze (dark chocolate 100g / 3.5 oz, butter 25g / 1 oz, icing sugar 50g / 2 oz, water 2-3 tablespoons)

Cooking

• Round cake pan with 20 cm/ 8 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 40 minutes

Procedure

• Let's soft the butter out of the fridge
• Whip up wevy well the soften butter with sugar and vanilla powder
  
• Add yolks one by one and mix
• Meld the dark chocolate with milk and add to the mix
• Whip up very well egg whites and join to the mix
• Add flour and baking powder to the mix
• Mix very well, put into cake pan and bake
• Make baked cake cold (take out cake from cake pan) at least 30 minutes
• Cut the cake into 3 discs
• Spread apricot jam on all discs and pile up
  
• Let's prepare glaze
  
• Meld the dark chocolate with butter
• Add icing sugar and water
• Mix up very well
• Glaze the cake
  
• Make glaze cold (it's better to keep in fridge some hours)

Italian recipe

Apple cake

This is a very simple apple cake, but simple doesn't mean not tasty...

Ingredients

• Flour 300g / 10.5 oz
  
• Sugar 200g / 7 oz
  
• Baking powder 16g / 0.5 oz
  
• Salt
  
• Large eggs 2
• Vegetable oil 100ml (melted butter 100g / 3.5 oz)
• Peeled applea 500g / 18 oz
  
• Milk 125 ml
• Grated peel of ½ lemon
  
• Juice of 1/2 lemon

Coking

• Round cake pan with 28 cm/ 11 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 50 minutes

Procedure

• Mix powders (flour, sugar, salt, baking powder)
• Add the oil/melted butter
  
• Add eggs
  
• Add milk
• Peel apples and cut in medium pieces
• Mix very well
• Place into pan and bake

Here the italian version of this recipe

Pistachio sbrisolona

Sbrisolona is an italian name to describe a cake made of a lot of crumbs, it's a very particular cake, this version is with pistachios

Ingredients

• White flour 180g / 6.5 oz
  
• Durum wheat 100g / 3.5 oz
  
• Sugar 120g / 4 oz
  
• Butter 120g / 4 oz
• Grated peel of one orange
• Pistachios without shell 140g / 5 oz (with shell about 300g/10 oz)
• Large eggs (yolks) 2

Cooking

• Round cake pan with 28-30 cm/ 11-12inc diameter
• Oven 160°C / 320F, static, central/bottom level
• 40 minutes

Procedure

• Mince pistachios (not too fine and not too large) with a bit of sugar (one or two tablespoon)
• Mix together white flour, durum wheat, sugar and then add minced pistachos
• Add the grated peel of the orange
• Cut the butter into little pieces
• Add butter and yolks (but don't mix)
• Don't mix but pinch and crumble the biggest parts
• Place into pan and bake

Here the italian version of this recipe

Chocolate mousse

This is my grandmother's classical recipe. It's not a baked cake but it belog to category good and chocolate thinks....

Ingredients

• Butter 100g / 3.5 oz
  
• Dark chocolate 120g / 4 oz
  
• Icing sugar 75g / 2.5 oz
  
• Large egges 4
  
• Brandy or Rhum 1 tablespoon

Procedure

• Let's soft the butter out of the fridge
• Whip up the soften butter with icing sugar
• Add yolks one by one and mix
• Melt the bitter chocolate ad add to the mix
• Whip up very well egg whites and join to the mix
• Add brandy ot rhum and mix very well
• Keep in fridge at least 4 hours

Italian version of this recipe

Yogurt and cocoa cake

Yogurt makes this cake very very soft, and cocoa... cocoa is always cocoa... :-)

Ingredients

• White flour 100g / 3.5 oz
  
• White sugar 180g / 6.5 oz
  
• Bitter cocoa 50g / 2 oz
  
• Milk 1dl
• Whiter natural yogurt 125ml
• Large eggs 3
• A bit of vanilla powder (optional)
  
• Baking powder 4g /0.15 oz
  

Cooking

• Round cake pan with 22-24 cm/ 8-9 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 40 minutes

Procedure

• Whip up sugar and eggs
  
• Add cocoa and vanilla
• Mix together yogurt and milk
• Mix yogurt+milk with sugar+egg+cocoa
  
• Add flour and baking powder anf mix very well
  
• Place into pan and bake

Here the italian version of this recipe

Cocoa and chocolate cake

It's a classical cocoa ring shaped cake, but I prefer cakes without the central hole...

Ingredients

• Flour 450g / 16 oz
  
• Bitter cacoa 50g / 2 oz
  
• Sugar 200g / 7 oz
  
• Baking powder 16g / 0.5 oz
  
• Salt
• Large eggs 2
• Vegetable oil 100ml (melted butter 100g / 3.5 oz)
  
• Milk 200ml
• Dark chocolate 100g / 3.5 oz
  

Cooking

• Round cake pan with 26-28 cm/ 10-11 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 40 minutes

Procedure

• Mix powders (flour, sugar, cocoa, salt, baking powder)
• Add the oil/melted butter
  
• Add eggs
  
• Add the milk
• Cut the dark chocolate (not too little pieces) and join it to the mix
• Mix wery well
  
• Place into pan and bake

Italian version of this recipe

Cocoa muffin

After a simple recipe, let's apply the first fundamental rule: let's add cocoa!!!

Ingredients

• White flour 220g / 8 oz
  
• Sugar 125g / 4.5 oz
  
• Bitter cocoa 40g / 1.5 oz
  
• Salt
• Baking powder 16g / 0.5 oz
• Large egg 1
  
• Vegetable oil/melted butter 60g / 2 oz
  
• Grated peel of ½ orange
• Milk 0,25 l
  

Cooking

• 12 muffin pans
  
• Oven 160°C / 320 F, static, central/bottom level
• 20 minutes

Procedure

• Mix powders (flour, sugar, salt, baking powder, cocoa)
• Add the oil/melted butter
  
• Add the egg
  
• Add the grated orange speel
• Add the milk
• Mix wery well (the mix is very liquid)
• Place into muffin pans and bake

Here the italian version of this recipe

Muffin

Very simple recipe for light Muffin, ideal as base for more sophisticaded muffin.

Ingredients

• White flour 250g / 9 oz
  
• Zugar 125g / 4,5 oz
  
• Salt
• Baking powder 16g / 0,5 oz
• Vegetable oil/melted butter 60g / 2 oz
  
• Large egg 1
  
• Grated peel of ½ orange
• Milk 0,25 l
  

Cooking

• 12 muffin pans
  
• Oven 160°C / 320 F, static, central/bottom level
• 20 minutes

Procedure

• Mix powders (flour, sugar, salt, baking powder)
• Add the oil/melted butter
  
• Add the egg
  
• Add the grated orange speel
• Add the milk
• Mix wery well (the mix is very liquid)
• Place into muffin pans and bake
  

Here the italian recipe

Chocolate and hazelnut cake

Chocolate and hazelnut, a classical pair for a compact and balanced cake.

Ingredients

• White flour 250g / 9 oz
  
• White sugar 250g / 9 oz
  
• Salt
• Bitter cocoa 50g / 2 oz
  
• Butter 200g / 7 oz
  
• Tosted hazelnuts (without shell) 150g / 5,5 oz
  
• Dark chocolate 150g / 5,5 oz
  
• Rhum 2 tablespoons / 4 cl
• Large eggs 5
• Honey 100g / 3,5 oz
  

Cooking

• Round cake pan with 26 cm/ 10 inc diameter
• Oven 180°C / 350F, static, central/bottom level
• 25 minutes

Procedure

• Let's soft the butter out of the fridge
• Whip up the soften butter with sugar
• Add yolks one by one and mix
  
• Mix together flour, cocoa and salt and join to butter/sugar/yolks cream
  
• Mince hazelnuts a bit and join them to the mix
  
• Cut the dark chocolate (not too little pieces) and join it to the mix
  
• Add rhum and honey to the mix
  
• Whip up very well egg whites and join to the mix
• Mix very well, put into cake pan and bake
  

Here the italian version of this recipe