Happy New Year and happy birthday to us! That’s right, “Le ricette della Wetta” is turning two today! To celebrate, we’re sharing the recipe for the chocolate and pear tart—a treat you’ll find in any cafeteria or café!
I made this for one of our usual pre-Christmas get-togethers with friends, and it was a big hit. The pears provide a nice contrast to the rich chocolate flavor, making it a delicious dessert perfect for any occasion—even a romantic one ;).
The marbled ciambellone is very easy to make: just a few bowls, a little elbow grease, and you’ll wake up much happier for the next few days because you’ll have a delicious cake to enjoy with your tea, milk, or water! By the way, did you know that drinking a glass of water in the morning is really good for you?
Anyway, without wasting any more time, put on your aprons and preheat your ovens—let’s get started!
Chocolate cake is a treat that every child goes crazy for, but adults love it too.
Today I’m sharing a version I’ve adapted to suit adults’ tastes, but it can easily be adjusted for children by omitting the rum; the rest of the recipe remains the same.
I find that rum gives this cake a unique and distinctive aftertaste, and it pairs perfectly with dark chocolate.
I use the bottle cap as my measuring unit for rum. The amount can vary depending on your taste; I use one cap for every egg yolk I put in the cake, so in this case, that’s 4 caps.
All you have to do is try it and let me know what you think by commenting here or on social media!
School has just started, and the moment all kids look forward to is recess—which is why a delicious and healthy snack like cookies filled with ricotta and chocolate chips is perfect to pack in the little ones’ backpacks…and in your work bag for a snack :) I really like them, and they’re very easy to make.
Today I’d like to share a recipe I can’t live without: soft-centered cupcakes! They take just a few minutes to prepare and bake, and they really make a great impression!! I usually make them ahead of time and store them raw in the fridge until it’s time for dessert….with just 10 minutes of baking, you get a warm, creamy treat. You can make them with dark or milk chocolate, depending on your personal preference. I prefer them with milk and serve them with strawberry purée or a scoop of fiordilatte or vanilla ice cream…and you, how do you like them?
Bread cakes are a great way to use up stale bread, which often piles up in our kitchens. Recipes often come about this way—to avoid throwing away food we find in our kitchens and because we don’t have the right ingredients to make recipes we already know.
Bread Cakes
This is a twist on the most famous traditional village cake, and that’s how, with just a few ingredients found in the pantry, the cake is ready. A great dessert for an afternoon treat or a midday snack.
This is the recipe for “fake” chocolate colomba. I really don’t like the classic colomba, but I didn’t want to miss out on this traditional dessert For Easter, to serve to friends, I decided to create my own reimagined version—quick and impressive It doesn’t require much rising, but it rises as it bakes, just like a regular cake. Give it a try—it’ll leave you speechless!
These dual-flavor muffins, in the two**-chocolate** version, are truly delicious. Vanilla and white chocolate on the outside, with a center of cocoa and milk chocolate…you really can’t resist them!! :D
With the arrival of summer, I got a craving for strawberries, so I tried making these muffins with strawberry chunks inside!
Then, since I was making quite a few muffins, I decided to try out some variations as I went along :) Some contain just strawberries, others strawberries and bananas, and still others strawberries and dark chocolate! I have to say, the result was truly spectacular! :D
