Name: Everyday chocolate cake with cocoa frosting.
Yield: 8
Ingredients: 200 gr light cane sugar; 100 gr all purpose flour; 30 gr Dutch cocoa; 1 teasp baking powder; 1/2 teasp baking soda; 1/2 teasp kosher salt; 120 ml sour cream; 60 ml seeds oil; 1 big egg; 1 cucchiaino vanilla extract; 120 ml hot coffee (( you can substitute with hot water if you don't want caffeine into the cake)); 130 gr melted butter; 75 gr Dutch cocoa; 90 ml milk; 340 gr icing sugar; 1 tabsp golden syrup; 1 teasp vanilla extract

Everyday chocolate cake with cocoa frosting.

Servings

Ingredients

Cake:

200 gr light cane sugar
100 gr all purpose flour
30 gr Dutch cocoa
1 teasp baking powder
1/2 teasp baking soda
1/2 teasp kosher salt
120 ml sour cream
60 ml seeds oil
1 big egg
1 cucchiaino vanilla extract
120 ml hot coffee ( you can substitute with hot water if you don't want caffeine into the cake)

Frosting:

130 gr melted butter
75 gr Dutch cocoa
90 ml milk
340 gr icing sugar
1 tabsp golden syrup
1 teasp vanilla extract

Servings

Ingredients

Cake:

200 gr light cane sugar
100 gr all purpose flour
30 gr Dutch cocoa
1 teasp baking powder
1/2 teasp baking soda
1/2 teasp kosher salt
120 ml sour cream
60 ml seeds oil
1 big egg
1 cucchiaino vanilla extract
120 ml hot coffee ( you can substitute with hot water if you don't want caffeine into the cake)

Frosting:

130 gr melted butter
75 gr Dutch cocoa
90 ml milk
340 gr icing sugar
1 tabsp golden syrup
1 teasp vanilla extract

Instructions

Preheat the oven at 350°F. Grease a 9 inches round baking pan.
In a bowl mix sugar, flour, baking powder, baking soda and salt.
Add the sour cream, the oil, the egg and the vanilla extract. Beating quickly by hand or with a food processor add slowly the hot coffee ( or water).
Pour the batter in the baking tin and bake for about 30- 35 minutes.
For the frosting: in a big bowl, using an electric mixer, combine butter ad cocoa. Slowly add milk and icing sugar until you have the right spreadable consistency. Add the golden syrup and the vanilla extract, mix well and let sit for at least ten minutes. You can store in fridge, covered with cling film, for a couple of days; cold it has the texture of chocolate mousse and it's wonderful by the spoon: I suppose you are going to discover it by yourself.
Spread a generous amount of frosting on the cake when it's completely cold.

Gnudi toscani, Tuscan ricotta cheese and spinach dumplings.

Servings

Ingredients

10 oz sheep's ricotta
10 oz cow's ricotta ( 20 oz cow's ricotta if you can't find sheep, if so use 2 eggs and not 1).
17 oz fresh or frozen spinach
2 oz all purpose flour (plus some for coating)
1 big egg
2 oz grated Parmesan
1 pinch grated nutmeg
1 pinch salt
2 oz butter
6 leaves sage

Servings

Ingredients

10 oz sheep's ricotta
10 oz cow's ricotta ( 20 oz cow's ricotta if you can't find sheep, if so use 2 eggs and not 1).
17 oz fresh or frozen spinach
2 oz all purpose flour (plus some for coating)
1 big egg
2 oz grated Parmesan
1 pinch grated nutmeg
1 pinch salt
2 oz butter
6 leaves sage

Instructions

Wash, rinse and cook spinach for few minutes in a pan. Drain them very well and chop roughly.
In a bowl mix ricotta, flour, salt, nutmeg and egg(s), add spinach and mix well.
With slightly wet hands take a small amount of dough, roll it into the shape of a small sausage. Do it with all the dough then roll the gnudi into the flour.
Bring a big pan of water with salt to the boiling point, put in some gnudi at time, when they float drain them and put into a baking tray.
When you have all your gnudi on the baking tray melt butter with sage and cover gnudi with it and grated parmesan, bake at 360°F for 25-30 minutes or until Parmesan is gold and crispy. Serve hot.