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Posts Tagged ‘Chocolate’

We found this olive oil cake recipe from Nigella Lawson and thought this would be a great treat that is still kinda heart healthy!!                          

 Ingredients: 

Flourless-Chocolate-Cake_JG__0166

  • ⅔ cup SOOC Arbequina extra-virgin olive oil (plus more for greasing)
  • 6 tablespoons unsweetened cocoa (sifted)
  • ½ cup boiling water
  • 2 teaspoons vanilla extract
  • 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • 1 cup superfine sugar
  • 3 large eggs
  • SOOC Raspberry balsamic vinegar (optional, for topping)

Note: For a fun twist, substitute Arbequina olive oil with SOOC Blood Orange olive oil or any flavor you wish.

Directions: 

  • Preheat your oven to 325ºF. Grease a 9-inch springform tin with a little oil and line the base with baking parchment.
  • Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool.
  • In another bowl, combine the almond meal (or flour) with the baking soda and pinch of
    salt.
  • Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
  • Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
  • Pour liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.
  • Let cool for 10 minutes, then ease the sides of the cake with a small spatula and spring it out of the tin. Serve with ice cream, fresh raspberries, and drizzle with SOOC Raspberry balsamic vinegar.

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For an interesting twist on dessert, try this funky pasta!

For Pasta:
1 pkg Rossi Pasta Chocolato Cabernet Taliarini (available in our store!)
Sliced almonds
Chocolate shavings
1/2 pint Fresh raspberries
For Raspberry Sauce:
1/4 pint Fresh raspberries
1/4 cup sugar
1/2 cup water
For Vanilla Sauce:
3 tbsp butter
1 cup heavy cream
1 cup sugar
Pinch of salt
1 tsp vanilla extract

Directions:
(For Raspberry Sauce):  Combine all ingredients in a small saucepan and heat to a simmer.  Turn off heat and strain the sauce with a sieve to remove the seeds.
(For Vanilla Sauce):  Add the first 4 ingredients to a small saucepan, simmer for about 5 minutes.  Remove from heat and add vanilla extract.  Cool 20-30 minutes, it will thicken as it cools.
Cook pasta according to package directions.  When finished, drizzle raspberry sauce onto plate and top with warm pasta.  Pour vanilla sauce over noodles, garnish with raspberries, chocolate, and almonds.  Serves 4.

Courtesy of Rossi Pasta

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