July 7th was World Chocolate Day, This special day is always celebrated on July 7th because, on this day in 1847, English chocolatier Joseph Fry created the first chocolate bar, a delicious treat to break and bite into. This gives us a perfect reason to celebrate by sharing three delicious chocolate cake recipes with you, courtesy of La Cucina Italiana Magazine.
Crostata di cioccolato e lamponi a regola d'arte - Chocolate and Raspberry Tart
This Chocolate and Raspberry Tart, created by master pastry chef Roberto Cantolacqua, is a stunning dessert with a chocolate ganache filling and a decorative touch of raspberries. The tart is made with a short crust pastry shell and is elegantly finished with raspberries and a dusting of powdered sugar. Roberto Cantolacqua hails from Tolentino, Macerata, where he operates one of his two pastry shops (the other is in Civitanova Marche, MC). He is an esteemed member of the Ampi association. Among his favorite treats to create are panettone and millefoglie.
Ingredients:
For the shortcrust pastry: 250g flour; butter 150g butter; 125g powdered sugar; 1 egg; 1 unwaxed lemon; vanilla; salt
For the Ganache: 150 g dark chocolate; 75g cream; 60g raspberries; 35g butter; 10g honey
To complete: 250g raspberries; powdered sugar
Preparation:
Combine the butter, sugar, flour, vanilla seeds, lemon zest, and a pinch of salt in a mixing bowl. Add the egg and mix until the mixture is smooth. Wrap the mixture in plastic wrap and let it rest in the refrigerator for 5 hours.
Roll out the pastry to a thickness of 3 mm. Cut a 3 cm wide strip to line the rim of a round, straight-sided pan (20 cm in diameter), then cut out a disc for the bottom. Seal the edges well, trim any excess, and prick the base with a fork.
Cover the pastry with dried beans to prevent it from rising during baking. Bake at 160°C (320°F) for about 20 minutes. Remove the pan from the oven, take out the beans, and let the crust cool completely.
For the Ganache: Heat the cream and honey in a saucepan until just below a boil. Drizzle the hot mixture over the chopped chocolate and blend using an immersion blender. Add the raspberries and butter, then blend again until the ganache is glossy. Pour the ganache into the cooled pastry shell, filling it completely. Smooth the top with a spatula, levelling it to the edge. Refrigerate for 3 hours. Decorate the cake with fresh raspberries and sprinkle a little powdered sugar on top.
Doppia torta al cioccolato con caramello alle nocciole - Double Chocolate Cake with Hazelnuts
Indulge in this delicious double chocolate cake with hazelnut caramel—a dessert that promises double the deliciousness! This delectable treat features a cocoa tart base, filled with rich chocolate and topped with delightful hazelnut caramel. Perfect as a snack or an after-dinner indulgence, this cake envelops you in its deep sweetness. The process starts with baking a cocoa and coffee tart, which is then filled with chocolate and baked again. To finish, we sprinkle hazelnut caramel and chopped hazelnuts on top, serving it alongside whipped cream. This cake is sure to satisfy even the most discerning sweet tooth!
Ingredients:
For the tart: 350g flour; 150g powdered sugar; 130g butter; 30g unsweetened cocoa powder; 4g instant coffee; 2 eggs; salt. For the filling: 200g 52% dark chocolate; 100g granulated sugar; 80g flour; 50g hazelnut flour; 50g butter; 5g baking powder; 2 large eggs; salt. For the Caramel: 380g fresh cream; 150g blanched hazelnuts; 90g granulated sugar; 50g dark chocolate; 20g honey.
Preparation:
For the double chocolate cake with hazelnut caramel, lightly pound the instant coffee. Mix the softened butter with the cocoa and powdered sugar, then add the coffee, a pinch of salt, and the eggs. Finally, add the flour. Wrap the dough in plastic wrap and refrigerate for 1 hour. Dust the work surface with flour and cocoa powder and roll out the shortcrust pastry with a rolling pin to a thickness of 4 mm. Grease a loose-bottomed cake pans (ø 26 cm) and dust the bottom and sides with a bit of flour and cocoa powder. Place the shortcrust pastry in the pan, press it down firmly, and trim the edges. Cover the pan with plastic wrap and refrigerate for 20 minutes. Then prepare it for blind baking by pricking it with the prongs of a fork and covering it with a layer of special ceramic spheres or dried beans. Bake it at 180°C for about 10 minutes.
For the Filling: Melt the chocolate in a double boiler and combine it with the softened butter. Whisk the eggs and sugar until light and fluffy. First, fold in the chocolate, a little at a time, then the flour, baking powder, and a pinch of salt. Spread the mixture into the tart and bake at 180°C (350°F) for 20 minutes. Remove the tart from the oven and let it cool.
For the Caramel: Toast the hazelnuts in the oven at 180°C (350°F) for 7-8 minutes. Coarsely chop the chocolate. In a saucepan, heat the sugar until it turns golden-brown color. In a small saucepan, gently heat 130g of cream, then pour it into the caramelised sugar, stirring for a couple of minutes until the mixture is smooth. Next, stir in the chopped chocolate, followed by 100g of toasted hazelnuts and honey. Chop the remaining hazelnuts. Whip 250g of fresh cream until it forms soft peaks. Spread the hazelnut caramel and chopped hazelnuts over the cake and serve with the whipped cream.
Torta fondente al mascarpone - Dark Mascarpone cake
This recipe for a dark mascarpone cake. If you’re craving a chocolatey treat, this dark mascarpone cake is the perfect solution—a chocolate masterpiece that is simply irresistible. To ensure the best flavour in this cake, it is crucial to select high-quality chocolate, as it is the main ingredient. Once you have chosen the quality chocolate, making the cake is quick and easy. Start by melting the chocolate in a bain-marie. Then, combine it with mascarpone, powdered sugar, eggs, and flour. Pour the mixture into a mould and bake it in the oven for approximately thirty minutes. The cake is finished with chocolate and butter icing, decorated with almonds and fresh figs.
Ingredients:
For the cake: 250g mascarpone; 200g 65-70% dark chocolate; 70g powdered sugar; 40g flour; 4 eggs; salt; Butter. For the topping: 100g dark chocolate; 50g butter
Method:
For the mascarpone dark chocolate cake recipe, melt the chocolate (in a bain-marie or in the microwave) and let it cool. Whisk the mascarpone until creamy, then add the chocolate, followed by the powdered sugar, a pinch of salt, and the eggs, mixing thoroughly one at a time. Finally, stir in the flour. Transfer the mixture to a greased 20 cm diameter mould and bake in a convection oven at 160°C (320°F) for about 25 minutes. Melt the butter and chocolate in a bain-marie or in the microwave. Stir the mixture, wait until it hardens, and then spread it over the cake. Garnish with figs and almonds, if desired. Good to know: The deliciousness of this dessert lies in the chocolate; choose high-quality chocolate.
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