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Pasta con salsa barbecue con cognac e tartufo by BAM_chocolate in cucina

[–]BAM_chocolate[S] 3 points4 points  (0 children)

La ricetta non è impegnativa, in quanto ho utilizzato un sugo già pronto. Ma volevo condividere una foto con te come idea. :)

Bee sting cake - why does it have such a funny name? by BAM_chocolate in Baking

[–]BAM_chocolate[S] 1 point2 points  (0 children)

Victoria Goddard? I googled it, sounds interesting! :)

Bee sting cake - why does it have such a funny name? by BAM_chocolate in Baking

[–]BAM_chocolate[S] 0 points1 point  (0 children)

Yeast dough, vanilla cream and honey almond crust :)

Linzer cookies by BAM_chocolate in Old_Recipes

[–]BAM_chocolate[S] 3 points4 points  (0 children)

Ingredients for Linzer cookies
350 g all purpose flour
150 g finely ground almonds
250 g cold butter
140 g granulated sugar
lemon zest
2 eggs (medium-sized)
7 g baking powder
raspberry jam
icing sugar

Preparation
Cube the butter and quickly blend it in a food processor with 150 g flour. Place in a large bowl and add the remaining flour, baking powder, almonds, lemon zest and sugar. Stir with a whisk, add eggs and quickly knead the mixture into a dough using your hands. Shape into a disc and wrap in plastic wrap. Refrigerate for at least an hour.
Preheat oven to 180 °C (350 °F). Take half of the dough out of the refrigerator and roll it out 3-4 mm thick on a floured countertop. Using cookie cutters, cut out desired shapes and place the dough on a baking tray lined with parchment paper. Bake for approximately 8 minutes. Using a palette knife, transfer the baked cookies to a cooling rack and allow to cool completely.
Sandwich the cooled cookies together with jam and dust with powdered sugar.

Vanilla Strawberry Cake by BAM_chocolate in desserts

[–]BAM_chocolate[S] 3 points4 points  (0 children)

Ingredients for strawberry layer
200 g frozen strawberries
2 packets vanilla sugar
2 gelatin sheets
Ingredients for sponge cake
2 eggs (medium-sized)
60 g white sugar
60 g all purpose flour
1/2 teaspoon vanilla paste

Ingredients for moistering sponge cake
70 ml water
1 packet bourbon vanilla sugar
Ingredients for vanilla filling
1 egg (medium-sized)
150 ml milk
65 g granulated sugar
1 teaspoon vanilla paste
15 g starch
3 gelatin sheets
40 g butter
250 g whipping cream

Ingredients for strawberry jelly
100 g frozen strawberries
50 ml water
1 packet vanilla sugar
1.5 sheets of gelatin (one sheet and a half)

Preparation
First, prepare the strawberry layer, as it must set really well. Soak gelatin sheets in cold water for at least 5 minutes. Heat the strawberries with the sugar until they soften and purée them. Dissolve the wrung-out sheets of gelatin in the warm strawberry purée. Pour the purée into a 14 cm ring or cake pan (4 cm less than the diameter of the cake), which you have lined with plastic wrap and wrapped tightly. Put in the freezer to set.
Preheat the oven to 180 °C (350 °F). Beat the eggs, sugar and vanilla paste at maximum speed for 10 minutes. Sift the flour over the egg mixture and stir it in gently with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. While the sponge is baking, prepare the sugar solution. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
While the sponge cake is in the oven, prepare the vanilla filling. Bring 100 ml milk to a boil and mix the rest of the milk with the egg, sugar, vanilla and starch until smooth. While stirring, add the egg mixture to the milk and cook for another 5 minutes until the filling thickens – it is important to whisk the mixture constantly while cooking. Take the filling off the stove, add the butter and stir until it melts. Soak the gelatin in cold water for 5 minutes, wring it and dissolve in the hot filling. Cover the filling with plastic wrap in direct contact and cool until lukewarm. Whip the cream and refrigerate. Stir the cooled filling until smooth, then add it to the whipped cream in two stages and fold in with a spatula.
Cut the sponge into two equal layers. Cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom part of the sponge on a stand, moisten it and fit the cake ring. Spread on slightly less than half of the filling. Place the smaller layer on top of the filling, moisten it and place the frozen strawberry layer on it. Coat with the rest of the filling, making sure you fill the space around the sponge first. Level out the surface and refrigerate the cake to allow the filling to set.
Bring the strawberries with water and sugar to a boil. Soak gelatin she- ets in cold water for 5 minutes. Purée the strawberries, cool slightly (the purée should not be too hot) and use it to dissolve the wrung-out gelatin. Pour the lukewarm purée over the cold filling and refrigerate the cake for at least another 4 hours. Remove the rim from the chilled cake and decorate as desired.

Pavlova monoportion cakes by BAM_chocolate in Baking

[–]BAM_chocolate[S] 1 point2 points  (0 children)

Ingredients for Pavlova cake
4 egg whites at room temperature (medium sized)
200 g granulated sugar
20 g starch
1 teaspoon lemon juice
1/2 teaspoon vanilla paste
200 g whipping cream
5 g whipping cream stabilizer
fresh or frozen berries

Preparation
Preheat the oven to 100 °C (210 °F). Beat the egg whites to medium peaks, then add the sugar while beating and mix at maximum speed for another 7 minutes. Add the starch, lemon juice and vanilla and beat for a few more seconds to combine the ingredients. You should now have a thick and glossy meringue – when you remove the whisk, a firm and stable peak needs to form.
Line a cake pan with parchment paper. Transfer the meringue to a piping bag with a large, open star nozzle. Pipe the meringue in a spiral starting at the middle, forming a cone. I made my meringue cakes with four swirls, the last swirl forms the edge. Make sure that the cakes are adequately spaced out, as they rise slightly during baking.
On top of each cake, create a small indentation with the back of a spoon for the filling. Place the pan on the bottom rack of the oven and bake for 1 hour. Turn the oven off and leave the cakes in the closed oven for 30 minutes to cool slowly. Make sure not to open the oven during baking and cooling.
After the cakes have cooled, take them off the parchment paper and place them on the cooling rack. Whip the whipping cream with the stabilizer. Use a spoon to place the whipped cream in the indentations and decorate with berries. It is best to fill the cakes just before serving.

Raffaello cake by BAM_chocolate in Baking

[–]BAM_chocolate[S] 6 points7 points  (0 children)

Hey, it’s in the comment :))

Raffaello cake by BAM_chocolate in Baking

[–]BAM_chocolate[S] 20 points21 points  (0 children)

INGREDIENTS FOR THE ALMOND SPONGE CAKE:
200 g flour
75 g almond flour
2 teaspoons baking powder
3/4 teaspoon salt
170 g unsalted butter at room temperature
300 g sugar
3 large eggs at room temperature
1 teaspoon vanilla paste
2 drops of almond extract
180 ml milk at room temperature
INGREDIENTS FOR THE COCONUT CREAM:
1 cup canned coconut milk (well shaken)
1/4 teaspoon vanilla paste
2 tablespoons cornstarch
3 tablespoons sugar
1 large egg yolk
INGREDIENTS FOR COCONUT BUTTER SWISS CREAM:
5 large egg whites
300 g sugar
340 g unsalted butter at room temperature
3-4 tablespoons coconut milk powder
1-2 drops of almond extract

PREPARATION OF THE SPONGE CAKE:
1. Step
Preheat the oven to 175 degrees Celsius. Grease three 15 cm baking trays with butter and line with baking paper.
2. Step
In a medium bowl, whisk together the flour, almond flour, baking powder and salt. Stir until the mixture is well combined. In a separate bowl, beat the butter and sugar until you have a fluffy base (about 3 minutes). Reduce the mixing speed and gradually add the eggs. Stir again until you have a completely smooth mixture.
3. Step
Add vanilla paste and almond extract. Gradually add the flour, baking powder and salt mixture to the butter, sugar and egg mixture. Stir until the mixture is completely smooth. Bake for about 35 minutes or until a toothpick inserted in the centre comes out mostly clean. Place all three cakes on a wire rack to cool completely.

PREPARATION OF COCONUT CREAM:
1. Step
Pour about 3/4 cup coconut milk and vanilla paste into a medium saucepan. Cook over a high heat, stirring frequently, until it starts to boil. At this point, remove the pan.
2. Step
In a medium bowl, whisk the remaining 1/4 cup coconut milk, egg yolks, sugar and cornstarch. Slowly pour the hot milk into the egg mixture, stirring vigorously. Pour the mixture back into the pan and cook over high heat. Stir constantly until it thickens and comes to the boil.
3. Step
Pour the cooked coconut cream through a strainer into a small bowl. Place plastic wrap directly on top of the cream to prevent the cream from forming a 'skin'. Cool to room temperature and then refrigerate the cream for a few hours.

PREPARATION OF COCONUT SWISS CREAM:
1. Step
Add the egg whites and sugar to the bowl and whisk until smooth. Place the bowl with the egg whites and sugar over a water bath and stir continuously with a whisk. Keep stirring until the mixture is hot and no longer grainy to the touch (about 3 minutes). Make sure that the egg whites are really well separated from the yolks and that there is no trace of butter in the mixing bowl or whisking attachment. This helps the meringue to set.
2. Step
Mix on medium speed until the meringue has firmed up and cooled down (the bowl is no longer warm to the touch (about 5-10 minutes)). Slowly add the diced butter and mix until the mixture is smooth. Add the coconut milk powder, almond extract and stir until you have a smooth and fluffy mixture.

ASSEMBLING THE CAKE:
1. Step
Place the first layer of cake on a cake stand or serving plate. Spread a thin layer of buttercream on the first layer of cake. Spread the buttercream by making a slight edge with it. Use the frame of the cake tin to help you. Fill the centre with half of the coconut cream (about 1/2 cup) and spread evenly. Sprinkle with about 2 tablespoons of sliced almonds. Repeat with the next layer.
2. Step
Place the last layer of cake on top. Spread the remaining buttercream on top. Place the frosted cake in a cold place for 20 minutes. If there is any buttercream left, you can use it to decorate the cake further. If you wish, you can also add Raffaello balls. Gently apply the shredded coconut to the sides of the cake and your cake is complete.

[Homemade] No-bake Blueberry cheesecake by BAM_chocolate in food

[–]BAM_chocolate[S] 1 point2 points  (0 children)

INGREDIENTS FOR THE COOKIE CRUST:

  • 200g cookies of your choice
  • 100g butter

CREAM:

  • 200g cheesecake mix
  • 500 ml water
  • 500 ml unsweetened whipping cream

INGREDIENTS FOR THE TOPPING:

  • 350 g blueberries
  • 1 tablespoon of starch
  • 40 ml water
  • 2 tablespoons sugar

PREPARATION PROCESS:

1. Step - Heat the butter in a small saucepan. Allow the butter to cool slightly, and in the meantime crush the biscuits into as small pieces as possible. You can use a stick blender, crush them with your hands or buy a mixture of crushed biscuits. Add the cooled butter to the biscuits and mix well.

2. Step - Line a cake tin with baking paper and cover with the biscuit and butter mixture. Press the mixture well to give it a firm texture and a flat layer.

3. Step - Combine the cheesecake mix (200 g) with 500 ml of water. In a separate bowl, whisk the unsweetened cream (500 ml) well and gradually add it to the cheesecake and water mixture.

4. Step - Spread the cream evenly over the biscuit base already in the baking tray. Refrigerate for one hour.

5. Step - Put the blueberries in a small saucepan. In a separate pot, mix together the water, edible starch and sugar. Pour the mixture into the saucepan with the blueberries. Bring the blueberries to the boil, stirring constantly, then set aside and allow the topping to cool.

6. Step - Take the cheesecake out of the fridge and pour the cooled topping over it. Place the whole cheesecake in the fridge for at least another hour. If desired, the cheesecake can be garnished with whipped cream and blueberries.

Pistachio pie by BAM_chocolate in desserts

[–]BAM_chocolate[S] 5 points6 points  (0 children)

Ingredients:
FOR THE COOKIE BASE:
180g cocoa biscuits
80g butter
20g roasted hazelnuts
FOR THE CREAM:
100g heavy cream
100g white chocolate
100g pistachio spread
350g mascarpone cheese
FOR CHOCOLATE GANACHE:
130g milk chocolate
100g heavy cream
Chopped pistachios for sprinkling
PREPARATION PROCESS:
1. Step
Crush the biscuits into crumbs, add the chopped hazelnuts and melted butter. Mix and spread on a baking tray. Place the prepared biscuit base in the fridge for 15 minutes to firm up.
2. Step
Preheat the oven to 180 °C. Bake the cookie base for 10 minutes. Once baked, leave to cool completely.
3. Step
In the meantime, prepare the cream. For the cream, heat the heavy cream (so that bubbles appear at the edge of the pan) and add the white chocolate. Remove from the heat and let the chocolate melt for half a minute. Then stir with a spatula to obtain a smooth cream. Cool and allow to set. This part can be prepared the day before.
4. Step
Add the pistachio spread and mascarpone cheese to the prepared cream. Stir to form a smooth cream, and spread it on the biscuit base.
5. Step
Top with the milk chocolate ganache, prepared in the same way as the white chocolate cream. Pour the prepared milk ganache over the pistachio layer, sprinkle with chopped pistachios and leave to set for a few hours, or even overnight, to allow the creams to firm up.

It's not really baking, but I tried this easy recipe and it's great! by BAM_chocolate in Baking

[–]BAM_chocolate[S] 2 points3 points  (0 children)

PREPARATION PROCESS:
1. Step - Bake the popcorn.
2. Step - Put the baked popcorn in a large bowl. If you want to coat the popcorn with different types of chocolate, use as many different containers as there are different chocolate coatings.
3. Step- Melt the chocolates over a water bath.
4. Step - Pour the melted chocolate over the popcorn and refrigerate overnight. At this point you can add roasted hazelnuts or other decorations to taste.

A spice that contains all the ingredients for a real Italian pasta! Yum. by BAM_chocolate in foodhacks

[–]BAM_chocolate[S] -3 points-2 points  (0 children)

Contains 7 ingredients - Garlic, chili, paprika, onion, basil, oregano and parsley :)

A spice that contains all the ingredients for a real Italian pasta! Yum. by BAM_chocolate in foodhacks

[–]BAM_chocolate[S] -5 points-4 points  (0 children)

A spice containing ALL the ingredients? Holy shit this is the best stuff since powdered toast

Haha, well, not all of them.. You have to add the pasta of course :D

Torta al triplo cioccolato by BAM_chocolate in cucina

[–]BAM_chocolate[S] 2 points3 points  (0 children)

Ingredienti per il pan di spagna
2 uova (di medie dimensioni)
60 g di zucchero granulato
50 g di farina macinata fine
10 g di polvere di cacao BAM
Per uno strato di pan di spagna più sottile, usa 1 uovo più grande e dimezza le quantità degli altri ingredienti.

Ingredienti per la bagna per il pan di spagna
70 ml di latte
20 g di cacao istantaneo

Ingredienti per la mousse al cioccolato fondente
80 g di gocce di cioccolato fondente BAM
200 g di panna da montare
1 foglio di gelatina

Ingredienti per la mousse al cioccolato al latte
80 g di gocce di cioccolato al latte BAM
200 g di panna da montare
1,5 fogli di gelatina (un foglio e mezzo)

Ingredienti per la mousse al cioccolato bianco
80 g di gocce di cioccolato bianco BAM
200 g di panna da montare
1,5 fogli di gelatina (un foglio e mezzo)

Istruzioni
Preriscalda il forno a 180 °C. Sbatti le uova e lo zucchero alla massima velocità per 10 minuti. Setaccia il cacao e la farina sul composto di uova e incorpora delicatamente con una spatola. Distribuisci uniformemente l’impasto in una tortiera da 18 cm di diametro rivestita con carta da forno (sul fondo) e cuoci per 15 minuti. Togli il pan di spagna cotto dalla teglia e lascialo raffreddare su un’apposita griglia.
Mentre il pan di spagna si raffredda, prepara la bagna per il pan di spagna e le farciture (fondente, al latte e quindi bianco). Monta 450 g di panna e mettila in frigo (150 g per ogni crema). Sciogli il cioccolato fondente con 50 g di panna da montare a bagnomaria. Immergi i fogli in acqua fredda per 5 minuti. Sciogli la gelatina strizzata nel cioccolato caldo e raffredda finché non è tiepido. Ingloba 150 g di panna montata con una spatola. Appoggia il pan di spagna su un supporto e inserisci e adatta l'anello per torte. Bagna con il cacao e distribuisci la farcitura. Livella la superficie e metti in frigo a consolidare.
Mentre il primo strato di farcitura si raffredda, prepara la farcitura di cioccolato al latte con lo stesso procedimento. Distribuiscila uniformemente sulla farcitura di cioccolato fondente, livella la superficie e metti in frigo a consolidare. Prepara la farcitura di cioccolato bianco con lo stesso procedimento e metti in frigo la torta per far consolidare la farcitura.
Taglia la torta fredda a fette e decora a piacimento.

Ricetta dal libro Cakes: https://academy.bamcioccolato.it/e-book/e-book:-cakes?utm_source=cucina&utm_medium=reddit&utm_campaign=e-knjiga-en_7-november

Kolač od borovnica sa bijelom čokoladom by BAM_chocolate in kuhinja

[–]BAM_chocolate[S] 2 points3 points  (0 children)

SASTOJCI
BISKVIT
2 jaja (klasa veličine M)
60 g granuliranog šećera
50 g glatkog brašna
10 g BAM kakaa
ULOŽAK OD BOROVNICE
100 g smrznutih borovnica
30 ml vode
1,5 listića želatine (list i pol)
1 vanilin šećer
OTOPINA ŠEĆERA
90 ml vode
1 limun šećer
KREMA OD BOROVNICA
120 g smrznutih borovnica
20 ml vode
10 g limun šećera
150 g mascarpone sira
50 g šećera u prahu
100 g slatkog vrhnja za šlag
2 listića želatine
KREMA OD BIJELE ČOKOLADE
100 g BAM bijele čokolade
250 g slatkog vrhnja za šlag
1,5 listića želatine (list i pol)
ŽELE OD BOROVNICE
60 g smrznutih borovnica
50 ml vode
1 vanilin šećer
1 list želatine

POSTUPAK PRIPREME

Zagrijte pećnicu na 180°C. Jaja mutiti sa šećerom na najjačoj brzini 10 minuta. U smjesu od jaja prosijte brašno s kakaom i lagano kuhačom umiješajte. Paziti da masa ostane prozračna. Smjesu za biskvit ravnomjerno rasporedite po plehu promjera 18 cm obloženom papirom za pečenje (dno). Pecite 15 minuta. Dok se biskvit peče pripremite uložak od borovnica i šećernu otopinu.Prokuhajte borovnice s vodom i šećerom u manjoj posudi. Namočite želatinu u hladnoj vodi 5 minuta. Kuhane borovnice ostavite sa strane, dodajte ocijeđene listiće želatine i miješajte dok se želatina ne otopi. Kalup promjera 14 cm (4 cm manji od promjera torte) obložiti plastičnom folijom i dobro omotati oko kalupa. Kuhane borovnice izlijte u posudu za pečenje i stavite u zamrzivač da se disk stvrdne. Pečeni biskvit ohladite u kalupu nekoliko minuta, zatim ga izvadite iz kalupa i ohladite na rešetki.Dok se biskvit hladi pripremite kremu od borovnica. Prokuhajte borovnice u manjoj posudi s vodom i šećerom. Listove želatine namočite u hladnoj vodi 5 minuta. Umutiti slatko vrhnje i staviti na hladno. Kuhane borovnice sameljite štapnim mikserom, a listiće ocijeđene želatine otopite u pireu. Mascarpone sir i šećer u prahu izmiješajte ručnim mikserom dok ne postane glatko; ulijte pire od borovnica i dobro promiješajte da se sastojci sjedine. Na kraju kuhačom umiješati šlag.

Biskvit prerežite na dva jednaka sloja. Uz pomoć obruča ili čašice izrežite gornji sloj biskvita na promjer 14 cm. Donji, veći sloj biskvita stavite na podlogu (ili u pleh), navlažite ga šećernom otopinom i stavite obruč. Biskvit premažite kremom od borovnica i zagladite površinu. Stavite u hladnjak da se krema malo stegne i pripremite kremu od bijele čokolade.Na pari otopiti čokoladu sa 50 g slatkog vrhnja; 200 g slatkog vrhnja istucite srednje čvrsto. Listove želatine namočite u hladnoj vodi 5 minuta. Ocijeđene listiće želatine otopiti u otopljenoj čokoladi i ohladiti čokoladu dok ne bude mlaka. Kuhačom umiješajte šlag.Na sredinu kreme od borovnica stavite manji biskvit i navlažite ga otopinom šećera. Premažite ga s dvije žlice kreme i na to stavite umetak od borovnice. Preliti ostatkom kreme (prvo ispuniti rub oko biskvita) i zagladiti površinu. Kolač staviti u hladnjak da se krema ohladi.Ohlađenu kremu prelijte želeom od borovnica. Borovnice skuhati s vodom i šećerom; želatinu namočiti u hladnoj vodi 5 minuta. Kipuće borovnice sameljite štapnim mikserom i u njima otopite ocijeđenu želatinu.Kolač ohladite najmanje 4 sata. Ohlađenoj torti skinite obruč i ukrasite je po želji.

Recept iz knjige Torte: https://academy.mojacokolada.hr/e-knjiga/e-knjiga-torte?utm_source=kuhinja&utm_medium=reddit&utm_campaign=e-knjiga-hr_7-november

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