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tart "mounted" with ricotta & chocolate

The original recipe is the latest edition of "Salt & Pepper" but in them the basis of a pastry crust was white, I will be super choco-addicted which I decided to abound with cocoa and then a beautiful cake moracciona!

Ingredients:

for shortbread
00
300g flour 130g caster sugar 130g soft butter

40g cocoa powder 2 eggs



for the filling 300g fresh ricotta cheese

extra 100g dark chocolate 4 tablespoons sugar 1 egg



-Prepare the pastry in a bowl, whisk the eggs with sugar until mixture is puffed and add the softened butter and one-third of the dust sifted together, continue beating the whole thing and then add the rest of the powders, mix well all, form a ball and place it in the fridge to rest for an hour;


Prepare the filling-up the oven to 180 °
-with the electric whisk beat the ricotta with the sugar and egg; tritare a coltello il cioccolato e unirlo al composto;



-Foderare uno stampo da crostata da 22cm con carta forno o burro&farina;

-Stendere la frolla in due dischi di cui uno più grande per la base inferiore, con questo ricoprire lo stampo e versarvi all'interno il composto di ricotta;

-Coprire lo stampo con l'altro strato di frolla e se ne avanzasse formare delle decorazioni da mettere in superficie;

-Con i rebbi di una forchetta bucherellare il bordo della crostata così da far uscire l'umidità del ripieno;

-Cuocere in forno caldo per 40 minuti.



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Plumcake varied Nutella


Aaaahhh, Nutella!
You know the expression enjoyed by Homer Simpson when he thinks of his favorite beer or hard to donoughts? here I have the same face when I think of Nutella!
The lowest dose that enters my house is the 750g jar and did not have time to go bad! Mai. Yesterday afternoon I was

"Gnecco," or in a bad mood, a bit malmostosa and reverse, in fact not really a good company, so in order to harmonize the environment, I decided to "sacrifice" three of my spoon to enrich a plum nectar bigusto.
cremosino The heart was very soft and the white part of toglietemelo ... daventi otherwise I will finish by solaaaaaaaaaaaa!



Ingredients 300g caster sugar 150g flour 00


cream 130g butter 4 eggs
1 packet of baking powder 1 teaspoon of vanilla extract

3 tablespoons unsweetened cocoa powder 3 tablespoons
(well 4 if you want) of nutella


1 cup milk Preheat oven to 18th-degrees, the butter and flour a loaf pan or a hinge-22cm
In a bowl beat cream butter with sugar, then add an egg at a time and beat with whisk until mixture is very foamy;
-Sift flour with baking powder and vanilla and add to mixture, stirring gently with a wooden spoon, add half biscchiere milk and mix well;
-Pour half the mixture into the mold;
-Add the remaining mixture of cocoa and chocolate, mix well and dilute with milk , may seem too soft but that is so affixed in cooking nn dry and then can be soft and not stringy at least two days;
-Pour the mixture into the mold and black with the tip of a knife sunk in the two bodies so that marmorizzino lightly and evenly cook!
-I licked the spoon and then bake, bake at 180 degrees for 30 minutes, turn down to 160 and bake for 10 minutes and check the kitchen with uno stecchino.
-Far intiepidire giusto per non ustionarvi il palato al primo morso.
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Plumcake figs

La scorta di marmellata di fichi finalmente inzia a scemare...il raccolto del mese scorso mi ha fruttato 4 barattoloni di marmellata di fichi&cioccolato, ma prima di utilizzare quella voglio finire la versione "nature" di soli fichi che ancora conservavo in dispensa, così su richiesta di un dolce " morbidoso-da-colazione-ma-non-troppo-dolce "(cit.) ho preparato un plumcake semplicissimo arricchito proprio con la marmellata incorporata all'impasto invece che spalmata all'interno!

Ingredienti


130g soft butter 100g caster sugar 3 eggs

00
5-6 tablespoons flour 1 / 2 packet of baking powder
a jar of fig jam 250g milk taste


-Preheat oven to 180 degrees;
-Grease and flour pan classic plum cake
-Beat cream butter and sugar, add one egg at a time and continue beating with the whisk on medium speed;
-Sift flour with baking powder and add to the mixture a little at a time, mixing well with a wooden spoon, add the jam and masculated well together, if necessary agiungere too little milk to dilute the mixture, which must remain very creamy;
-Pour into the tin and bake for 45 minutes and check with a skewer.
-Allow to cool on a wire rack for cakes ... if you can always
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