Spicy Desserts

07/10/2025

Pangoccioli are a soft and delicious leavened dessert, the famous chocolate chip sandwiches that accompanied my entire childhood! After so many tests I learned to prepare them at home to perfection: very soft with the typical thin crust, which melts in the mouth like clouds!

-Ingredients:

-FOR THAN ZHONG:

20 g Flour

•100 ml Water

-FOR THE MAIN DOUGH:

•300 g Flour

•1 Egg

•90 g Milk

•8 g dry yeast

•55 g Sugar

•8 g Salt

•25 g Seed oil

•120 g Dark chocolate

-MOREOVER:

•1 Egg yolk

•30 ml Milk
FIRST WE MAKE THE THAN ZHONG...

In a frying pan, dissolve the flour with the water over low heat, then bring it to the fire and continue stirring until you get a fairly thick cream.

Turn off the flame and immediately and let it cool with the film on top.

-THE DOUGH...

In the slightly warm milk dissolve the brewer's yeast, then pour into a bowl (if kneaded by hand) or in the bowl of the planetary mixer, the flour, the milk with the yeast, the cooled than zhong with the sugar and the egg.

Start kneading at low speed, I'm fine with the leaf but you can also use the hook, the important thing is that the gluten mesh is formed, checking it by taking a piece of dough and if this extends easily then it means that you have done a great job.

It will take at least 7-8 minutes, but if you knead by hand my advice is to initially mix the ingredients and then make some rests, interspersed with folds.

Once this is done, finish with oil and salt and finally with the chocolate pieces or the drops.

Let the dough rise at room temperature until doubled. To make it before you could put the dough covered with plastic wrap in the oven off with the light.

Then divide it into 10 pieces, weighing about 70 g each, then give small folds and finally a small planing, forming the pangoccioli.

-4

Let them rise covered with a slightly moistened cotton towel, always until doubled.

Before cooking them, brush them with the egg yolk and milk mixture and cook them in a preheated static oven at 180 degrees for about 15 - 20 minutes. They must be golden but not too dark. So once cooked let them cool slightly but when they are still hot put them in a bag and close it well. In this way, the moisture inside the bag will keep them very soft for longer.

You can also heat them for about twenty seconds in the microwave and enjoy them slightly warm.They will be even better! Spicy Desserts

16/09/2025

Mango Tiramisu’🥭🥭🥭. Spicy Desserts

16/09/2025

This mango tiramisu is a perfect dessert for hot days, a soft and fresh dessert, made with ladyfingers soaked in mango juice and mascarpone cream. INGREDIENTS

Mascarpone cream:

•500 g mascarpone cheese room temp
•4 egg yolks
•125 g sugar
•50 g water
Mango Juice Soak:

•1 mango
•300 ml water
•1/2 tsp lemon juice
-Also:
• ladyfingers
•1 yellow mango, cut into small cubes. -Start by preparing the mango syrup. Peel the mango, blend it, and then pass it through a sieve. Dilute it with water and lemon juice. Now that the syrup is ready, you can prepare the mascarpone cream. Pour the egg yolks into a bowl or stand mixer and beat quickly. Meanwhile, pour the water and sugar into a saucepan and heat to 120 degrees. Once ready, pour the syrup (do it very quickly) into the eggs while the whisk is running. Whisk until the bowl is cool and the mixture is a nice light yellow and frothy. Once this is achieved, add the mascarpone and mix until everything is very smooth. On a serving dish, make a first layer of ladyfingers soaked in the mango syrup, then the mascarpone cream and sprinkle with the previously chopped diced mango. Top with a final layer of ladyfingers and cream and decorate as desired. *(I had some leftover mango syrup, so I sieved it, added two tablespoons of sugar, and simmered it over low heat, obtaining a perfect mango sauce). MANGO is my favorite fruit! Which is yours? Let me know in the comments and don't forget to follow my page! *It is always recommended to use VERY FRESH AND PASTEURIZED eggs for tiramisu.

27/08/2025

Rich, fudgy, and super moist, the cake we all wanted to try when watching the famous childhood movie. A cake of American origin, prepared with several layers of soft cocoa cake and filled and covered with a delicious dark chocolate ganache! Devil's food cake has been popular in the United States since the early 1900s, although it was originally a cake with a strong red color (obtained with food coloring) and covered with a creamy white frosting. To avoid excessive use of food coloring in cooking, a version of devil's food cake made entirely of cocoa and chocolate was created, a version which, with some variations, is today one of the most popular recipes throughout North America. ⬇️ The recipe⬇️. Ingredients. •COCOA SYRUP: ▢ 60 g water▢ 50 g sugar▢ 3 g cocoa powder •CAKE BASE▢ 130 g Flour▢ 200 g sugar▢ 30 g cocoa powder ▢ 4 g baking powder▢ 5 g baking soda▢ 3 g salt▢ 120 hot water▢ 130 g sour cream(or even whole plain yogurt)▢ 1 large eggs room temperature ▢ 55 g sunflower oil▢ 4 g vanilla extract. ▢ 1 g instant soluble coffee• BUTTER CREAM ▢ 220 g butter (room temperature)▢ 50 g bitter cocoa powder▢ 300 g powdered sugar▢ 90 g fresh liquid cream▢ 115 g dark chocolate (melted and left to cool)▢ salt flakes (optional). Start by making the syrup: in a small saucepan, melt the sugar and water, bring to a simmer, then add the sifted cocoa powder and let it dissolve well. Let it cool and set aside in the refrigerator. For the cocoa base, sift all the dry ingredients except the sugar into a bowl. In another bowl, whisk together the egg, sugar, and oil. Then add the sour cream or (full-fat) yogurt. Combine the dry ingredients with the mixture. Last but not least, add the hot water and instant coffee only at the end; this will make your base really moist and soft. Pour into a lined mold and bake at 170 degrees Celsius (340 degrees Fahrenheit) for 25-30 minutes. Once cooked, let it cool completely. For the buttercream, whip the soft butter with the sugar, add the cocoa and mix well. Add the melted chocolate and mix, finally adding the fresh cream. Then, drizzle each layer with cocoa syrup and fill with buttercream. Decorate as you like! A tip: let it cool to room temperature once you take it out of the refrigerator; it will be creamy and super moist! * I sprinkle a little salt flakes once it's ready, trust me, it will be delicious! And you, have you guessed which movie this is? Let me know in the comments!

18/08/2025

One of my favorite desserts: Japanese cheesecake. Soft as a cloud, a perfect fresh and creamy dessert. Served with fruit, cream, or even plain. Perfect for any occasion. Japanese cheesecake is a variant of the classic New York Cheesecake and is native to Japan. For its softness and almost foamy consistency it is also known as cotton cake. Light and soft, it's a dessert with a guaranteed wow effect. •INGREDIENTS-For a 18 cm diameter mold: •200 g of fresh spreadable cheese•150 g of granulated sugar•80 g of milk•50 g of butter•4/5 eggs at room temperature•40 g of flour 00•20 g of cornstarch•3 g of cream of tartar•vanilla•1 pinch of salt. ***It is very important for the success of the dessert that the ingredients are at room temperature. Proceed by pouring the cheese into a bowl, then the sugar (you will use half) and stirring until the sugar has dissolved. Add the butter and milk and mix. Separate the yolks from the whites, setting the whites aside. Add the yolks one at a time and mix gently. Add the flour and sifted starch. Set this mixture aside and begin whipping the egg whites. When the initial foam forms, add the cream of tartar and the remaining sugar. Whisk until the classic peak forms on the whisk attachment. Take a bowl and prepare a small mixture with two tablespoons of egg whites and two of the previous cheese mixture. Mix gently and add it directly to the first mixture. Now you can gradually add the whipped egg whites, being careful not to deflate them. Pour the mixture into a high-sided baking pan lined with parchment paper. Bake in a bain-marie in a preheated oven for 1 hour at 160 degrees Celsius, followed by 20 minutes at 180 degrees Celsius. Let it cool in the oven for about 10 minutes before removing it from the oven. *Do not open the oven door until the end. Let it cool to room temperature and then refrigerate for at least 2 hours. Let me know if you liked the recipe in the comments and don't forget to follow me for more recipes!🌼

23/07/2025

23/07/2025

Crème Caramel cake, or Chocoflan, is a unique, creamy dessert. It features a pudding layer followed by a chocolate flan layer. Perfect for any occasion, a simple and delicious dessert. Ingredients:For the caramel cream•4 Eggs•100 g sugar•500 ml of whole milk•vanilla For the dark base•100 g of Flour •1 Egg•100 g sugar•20 g of Cocoa•100 ml of whole milk•1 sachet of baking powder•100 ml of sunflower oil.For the caramel:•120 g of granulated sugar•2 tablespoons of water. Start by splitting the vanilla bean and extracting the seeds, which will then be added to the milk along with the bean for the creme caramel. Let it infuse and set aside. Prepare the caramel: Melt the sugar and water in a saucepan over low heat until it turns a nice amber color. Immediately pour the caramel into the mold (be careful, the caramel is boiling hot, and the mold will also be very hot shortly). Set aside. In a bowl, add the sugar and eggs and mix well. Pour in the milk (previously heated and allowed to cool) using a sieve. Meanwhile, using an electric whisk, beat the eggs and sugar, gradually adding the oil and milk, and finally the sifted flour, cocoa, and baking powder. Mix gently. Now pour the creme caramel mixture into the mold, followed by the cocoa mixture. Don't worry if the mixture seems to sink at first; it will rise once in the oven. Bake in a bain-marie at 170 degrees Celsius for one hour. Let the cake cool to room temperature and then refrigerate for up to 5 hours.Your dessert is ready to be enjoyed! Help me grow my cooking page and give me a ❤️, friends!

18/07/2025

Frittelle Montanare