No milk, no eggs, no fats: if you are sceptical like I am when trying “healthier” versions of consolidated myths, you will be stunned by these low cal brownies, which use the creamy consistency of the apple sauce to become as good as the classic type. It really is an option for the weight watchers.
- 800 gr Golden Delicious apples
- 1/2 cinnamon stick
- juice of a half lemon
- 40 gr cocoa powder
- 100 gr self raising flour
- 1/2 tbsp bicarbonate of soda
- 60 gr caster or brown sugar
- 100 gr dark chocolate, knife sliced
- 70 gr walnuts, chopped
- 250 ml coconut milk
Prepare the applesauce: peel, deseed and quarter the apples, place in a heavy-based pot with the lemon juice, cinnamon, a pinch of salt and 2 tbsp of water. Cover with a lid and let cook over low heat for around 30 minutes, occasionally stirring. When the apples are almost reduced to a puréè the apple sauce is ready. Let it cool to room temperature, then weigh 250 gr and transfer in a bowl.
Spinkle over the flour and cocoa powder (using a sieve), sugar, bicarbonate of soda, sugar, chocolate, walnuts and coconut milk.
The mix should be on the running side; if you have a particularly thick apple sauce, add some water or extra coconut milk. Be careful to not overwork the dough, or the brownies will be tough once ready.
Line a square cake tin with non-stick baking paper and spoon in the mixture. Bake in the oven at 180° for 15-18 minutes until the surface is set but the inner is still a little soft. Let cool on a rack, then cut into squares and serve.
Quick and easy to prepare (you can make it the day before), luscious to taste and light on your figure: isn’t that a dream? Let’s try this dessert and you will find that dreams do come true… sometimes.
- 100 gr top quality dark chocolate (70% cocoa) + 20 gr for decoration
- 50 gr brown sugar
- 4 free range eggs (you will need only the whites)
- 1 fat free Greek yougurt (170 gr)
- less than a 1/2 tsp lemony salt flakes (or plain salt flakes if you prefer to go easy)
Melt the chocolate in the microwave or in double boiler (a bowl set over a pan of simmering water). Let it cool to room temperature then add the sugar and yougurt. If you fancy a stronger flavour, omit the sugar. Mix well and set aside.
In a perfectly clean bowl pour the egg whites (it is important for it to be clean in order to have perfectly done egg whites, as any kind of grease can block the process) and whisk with and eletric hand mixer to medium-stiff peaks.
Using a whisk or a spatula, very gently mix together the whites with the melted chocolate and yougurt.
Divide the mix into four ramekins and leave to set in the fridge for at least 6 hours before serving.
Scatter the surface of the mousse with grated chocolate and some salt flakes.
This is surely the best chocolate cake I’ve ever eaten in my life; my mother used to make it on very special occasions. Please notice that you have to make it 48 hours ahead!
- 200 gr caster sugar
- 200 gr chocolate at 70% cocoa, melted and at room temperature,+ 50 gr for garnishing
- 200 gr butter
- 6 free range eggs, separated
- 3 savoiardi biscuits (lady fingers), crumbled
Whisk the butter at room temperature with the sugar using a blender, then add the egg yolks, one at a time.
Add the melted chocolate. Whisk the eggs whites until stiff and glossy, then add to the chocolate batter.
Take away a half of the batter and incorporate the biscuits.
Pour the batter in a paper baking pan or in a springform pan of 18-20 cm diameter and bake in the oven at 170°C, still, for 25 minutes. When the cake is at room temperature cover with the other half of the batter. Level with a spatula and cover with plastic wrap.
Put in the frifge for 48 hours before eating the cake, and decorate with grated chocolate.
This is a very elegant pudding, which gives its exquisite taste to the perfect balance of the ingredients. I serve the pudding with a hot chocolate ganache, but it can easily go with whatever fruit or jam sauce you like.
- 175 gr semolina
- 750 ml fresh whole milk
- 80 gr caster sugar or brown organic sugar
- 75 gr butter
- 3 eggs (organic if possible)
- 1/4 tsp vanilla (if you chose the chocolate ganache, otherweise do use lemon zest)
- 100 gr créme fraiche
- 100 gr gianduia chocolate, coarsely chopped
Bring the milk to a boil in a pan, pour in the semolina and cook over low heat, always whisking, for 8 minutes. Add the sugar, butter, vanilla or lemon zest and 3 egg yolks, one at a time. Stir well.
Butter the bottom and the sides of a baking dish, scatter some raw semolina and preheat the oven o 180°.
When the mix is at room temperature,whisk 2 eggs whites until stiff and glossy and combine to the mix, taking care of keeping it fluffy.
Place in the baking dish and bake for 1 hour. Let it cool completely, unmold the pudding over a dish and put in the fridge for at least 2 hours.
Now make the ganache (or your fruit or jam sauce): heat the créme fraiche in a small saucepan (it must definitely not boil), pop in the chopped chocolate and let it melt, regularly stirring until you have a smooth and glossy cream. Serve the ganache still hot with the cool pudding.
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Senza farina, dunque adatta anche ai celiaci, questa torta è davvero particolare: le noccioline salate esaltano il cioccolato, la panna acida spegne l’eccessiva dolcezza. Un gioco di equilibri quasi impossibili, eppure…
Ingredienti per 6 persone
- 150 gr cioccolato fondente al 70%
- 100 gr noccioline salate
- 75 gr burro
- 90 gr zucchero
- 2 uova bio
- 180 gr panna da cucina
- 180 gr yougurt
- 2 cucchiai succo di limone
Sciogliete il cioccolato a bagnomaria o nel microonde e lasciatelo raffreddare. Nel mentre, tritate le noccioline nel mixer abbastanza grossolanamente e preparate la panna acida mescolando lo yogurt con la panna e il succo di limone. Lasciate riposare in frigo per 20 minuti. Continue reading “Torta di cioccolato e noccioline salate – Chocolate-peanut cake”