Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

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Dessert - December 2007

Warm Chocolate Sformatino

December 28th 2007 15:16

Warm Chocolate Sformatino

About Warm Chocolate Sformatino (Italian Chocolate Lava Cake)

Sformatino means “pie” or “mould” in Italian. The term originated from the northern part of the country and basically refers to ingredients that have been whipped into a pudding-like texture and sometimes shaped into a mould form. In this case, the recipe uses chocolate. A dessert fit for chocolate lovers, this self-sauving chocolate cake is bursting with veivety warm chocolate. This dreamy Italian dessert is served best simply: with a few fresh berries, some whipped cream and a dusting of powdered sugar. Can it get any better than that?

INGREDIENTS
Serves 4

1 cup chopped dark chocolate
1 cup unsalted butter
5 eggs, beaten
¾ cup sugar
1½ tablespoon flour

1. Preheat the oven to 180º C.

2. Generously butter 4 X 6-inches diameter ramekins.

3. Mix the sugar and flour together. Set aside.

4. Melt the butter in a medium saucepan and add the chocolate.

5. Stir with a wooden spoon until the chocolate is completely melted.

6. While still warm, pour into the beaten eggs.

7. Quickly beat in the flour mixture and stir until incorporated. The batter should be thick.

8. Fill the ramekins with the batter leaving ¼-inch at the top.

9. Bake for 11 – 14 minutes.

10. Remove the ramekins from the oven. Invert on the centre of the plate. The cake should be soft and underbaked.

11. Serve hot.

**From “Behind the Apron – The recipes of Lan Kwai Fong, Hong Kong” and “Wikipedia, the free encyclopedia”**

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Posted By: Scarlett - Category: Pies

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Ricciarelli - Siennese Marzipan Cookies

December 27th 2007 09:49

Ricciarelli - Siennese Marzipan Cookies

About Ricciarelli

Ricciarelli are a traditional Italian cookie with origin in the Tuscan city of Siena dating to the 14th century. Legend holds that they were introduced by Ricciardetto della Gherardesca in his castle near Volterra upon his return from the Crusades.
Today, the cookies are made using an almond base with sugar, honey and egg white. When prepared in the traditional method, the almonds with a milling machine, and the finished mix is formed into numerous oval- or lozenge-shaped cookies that are set aside for two days before baking. The rough and crackled surface is usually lightly sprinkled with confectioners’ sugar.
Ricciarelli are typically consumed at Christmas, served with a dessert wine such as Vin Santo or Moscadello di Montalcino.

INGREDIENTS
Serves 4 - 6

1¾ cups peeled whole almonds
1 cup granulated sugar
1¼ cups confectioners’ sugar plus extra for dusting
¼ cup finely chopped candied orange peel
⅛ teaspoon almond extract
1 egg white, stiffly beaten

1. Preheat the oven to 400ºF. Spread the almonds on a baking (cookie) sheet and place in the oven for 3 – 4 minutes. Transfer to a food processor and chop finely.

2. Place the chopped almonds in a mixing bowl and stir in both sugars, the oranges peel, and almond extract. Mix well.

3. Fold in the egg white carefully.

4. Shape the mixture into diamond shapes and place on parchment paper, trimming off the excess.

5. Place on cookie sheets and refrigerate for about 10 hours.

6. Bake in a preheat oven at 300ºF for about 1 hour, reducing the heat if they begin to brown. These cookies should be pale and soft when cooked.

7. Remove from the oven and dust generously with the extra confectioners’ sugar.

8. Serve when cool.

**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**