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E 'a cake made with dark chocolate and hazelnuts, flour does not contain and is moist inside. My guests loved it!

Ingredients

• 200 gr. dark chocolate
• 200 gr. sugar
• 200 gr. hazelnuts, toasted and chopped
  
• 200 gr. butter, softened 4 eggs
• 1 packet vanillin
• taste of sugar

Melt the chocolate in a double boiler, remove from heat and add the soft butter into small pieces. Put the mixture into a bowl and add sugar, vanilla, chopped nuts and egg yolks one at a time, after the previous one has been mixed. Beat the egg whites until stiff and add to mixture, stirring gently with a spatula from the bottom up. Wet and squeeze a sheet of baking paper and line a springform pan of 25 cm. in diameter (I had no one on the zipper and I used a mold of the normal 26 cm.), pour in the mixture and level the surface. Bake in preheated oven at 180 ° for about 45 minutes (be careful because the chocolate may burn on the surface), baked the cake, let cool and sprinkle to taste with icing sugar.

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rustic pie with ricotta and spinach

Today was the birthday of an old friend from high school. He decided to make dinner at home and everyone brought something. I did not know what to cook and the suggestion came straight from the fridge (where I had milk, coca cola, salad, various cheeses and ricotta) and freezer (meat of various kinds, prepared puff pastry, and spinach soup).

I made 2 +2 = rustic pie with ricotta and spinach. My advice is to avoid the puff pastry: I can not say the brand but it was "sticky" and did not give me satisfaction. I thought I would have advanced to make the dough into strips, it would look like a tart, but no .. uff!

So much so that after the cake baked rustic, I made an apple pie again for dinner. :)

However, it is greatly appreciated. So for now I can not tell you how to make good pastry, but I can suggest a good stuffing. Here

all

Ingredients 450g

frozen spinach 500g ricotta 40g grated parmesan

1 egg 100ml milk

a roll of puff pastry ( a little more if you also want the strips!)

salt, pepper and nutmeg

Preparation

Let thaw the puff pastry as directed on the package.

Boil the spinach in boiling salted water, according to the cooking time indicated. My package said 10 minutes.

Drain the vegetables and let cool. in the meantime, mix in a bowl with a fork, ricotta and Parmesan. Add pepper to taste and nutmeg. Wring the spinach with your hands, then cut up the vegetables: If you want you can smash it, it's me who prefer it this way, a little less "pap." United to the mixture and mix again. Add milk and almost all of the beaten egg with a little salt and pepper. Stir the mixture until the milk and the egg will not be absorbed.

Roll out the pastry on a buttered and floured baking pan or covered with paper bakery. Prick the bottom with a fork and add the ricotta and spinach. Spennalate remaining egg with the little edges of your pie. Bake in preheated oven at 180 degrees for 40 minutes (although much depends on the cooking time of the puff pastry that you buy).

This is the result:
I assure you the goodness!