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Mini Flourless Chocolate Cakes
from Roth Distributing Event Print Version
(yield 2 ½ dozen)
- ¾ cup semi-sweet chocolate chips
- ½ cup butter
- ½ cup sugar
- ½ cup unsweetened cocoa powder – sifted
- 3 large eggs
*Optional Toppings: Fresh raspberries
raspberry jam
white chocolate drizzle
Position rack in middle of oven and preheat to 375 degrees. Line mini muffin pans with foil liners.
Heat chocolate and butter in a saucepan over low heat until melted. Stir to combine and remove from heat.
In a medium bowl, mix sugar and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
Scoop batter into mini muffin cups.
Bake about 8-10 minutes, turning front to back half way through. Cool on rack and serve.
* After cakes have cooled thoroughly, top with a dollop of raspberry jam, a fresh raspberry and drizzle with white chocolate chips melted in a small baggie.
TORTA DI RICOTTA
Recipe courtesy of Carmela Hobbins Print Version
Year after year, Doris Fortino and Doug Haynes have this torta on the table waiting for us upon our arrival at IL Mulino, following our long journey from the States. With a mixed green salad, some crusty bread and a glass of sparkling Prosecco, we are revitalized, and ready to begin our culinary week. (IL Mulino is in Tofuri, near Lucca in Tuscany, Italy)
For the crust:
- 1¼ cup unbleached all-purpose flour
- ½ tsp salt
- 7 TBSP cold unsalted butter
- 3 TBSP ice water
- Unsalted butter for greasing the tart pan
For the Filling:
- 1 lb. fresh ricotta (the best quality you can find)
- ½ cup good quality Parmesan cheese
- ½ cup aged Pecorino-Romano cheese
- 2 heaping TBSP basil pesto (can be found in the dairy case, or you can make
your own)
- 1 large egg
- generous dash of salt and white pepper
For the topping:
- 3-4 good quality vine –ripened tomatoes sliced ¼ inch thick
- 3 TBSP good quality olive oil
- 3-4 basil leaves
- Greek or Italian olives, pitted and chopped
Preheat oven to 350°
- To make the crust, in a mixing bowl mix flour and salt together. Add butter. Using 2 knives, cut into the butter and flour until it forms into pea-shapes. Sprinkle with cold water and keep working with the two knives. Then, using your hands, gather up dough mixture and with out overworking the dough form into a ball. Place in a bowl and chill for 30 minutes and up to 2 hours.
- On a lightly floured board, quickly roll out the dough into a circle large enough to fit in a 9- inch pan with a 2- inch overlap around the edges. Place dough into the tart pan, fold over edges and press and pinch along sides of pan.
- In a mixing bowl, add ricotta, Parmesan, Pecorino, pesto, salt, and white pepper. Mix together.
- Add egg and mix thoroughly.
5. Fill the pastry shell with the mixture. Arrange tomatoes over the filling, sprinkle chopped basil leaves over the top, and drizzle olive oil over the tomatoes to moisten. Bake until crust is golden and filling has puffed up. At that point you can be certain that the filling is cooked through (about 30-40 minutes.)
Serve warm or at room temperature.
Serves 8
Premade refrigerated crusts could be substituted for the homemade version. You may make the crust in a food processor.
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