Ingredient: of Bitter cocoa

Quality, authenticity, excellence
Pear and cocoa cake

Dessert

Pear and cocoa cake

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Serving

Ingredients:

170 g of Tipico IT’s 00 Flour
20 g of Bitter cocoa
8 g of Yeast for sweets
120 g of Tipico IT’s Butter
120 g of sugar
2 g of salt
3 Entire eggs
2 Pears
30 g of chocolate chips

PREPARATION

1

First of all, switch on your oven in static mode at 180°C. Grease and cover with flour the mould and put it aside. Let the butter melt and put it aside.

2

Wash and peel the pears and cut them into slices. Then, take a bowl and pour in some sugar, the entire eggs, the flour, the cocoa, the yeast, the salt and the melted butter.

3

Subsequently with the help of a pair of whisks, whisk the ingredients until they are well mixed with each other.

4

At this point, pour half of the mixture in the previously buttered mould and pour a part of the pear slices. Then, pour the remaining mixture and cover the surface with the other pear slices.

5

In the end, sprinkle your pear cake with some chocolate chips and bake at 180°C for 30-35 minutes. After the time has passed, your pear and cocoa cake is ready to be tasted.

Condividi:
Quality, authenticity, excellence
Bicolour mousse

Dessert

Bicolour mousse

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Portions

Ingredients:

500 g of Tipico IT’s Mascarpone
5 tbsp of sugar
150 ml of Unsweetened fresh cream
4 Eggs
35 g of Bitter cocoa
Toasted hazelnuts

PREPARATION

1

First of all, separate the yellow eggs from the white ones. Then, with the help of electric whisks, whip the eggs with four spoons of sugar. Add the mascarpone to the yellow eggs and sugar mixture and continue beating.

2

Then start whipping the white eggs with 1 tablespoon of sugar, until they form a soft peak; subsequently whip the fresh cream as well.

3

With the help of a spatula, add half of the white whipped eggs to the yellow eggs, sugar and mascarpone mixture. Then also add the fresh cream and mix gently so that the cream does not get unwhipped.

4

Pour 1/3 of the mascarpone cream in another bowl, add the bitter cocoa and mix well until you obtain a smooth, homogeneous and lump free cream.

5

At this point the two creams (the light one and the dark one) are ready to be poured in the glasses: fill each glass with each cream per time. At the end, complete by sprinkling some cocoa and place them in the fridge for at least 1 hour. At this point your bicolour mousse is ready to be served and tasted.

Condividi:

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