Nutella Mug Cake

Baby it’s cold outside, at least here in LA, and it’s World Nutella Day!!! Stay warm and spread the love by watching me preparing my fool-proof Nutella Mug Cake. It only takes few ingredients and a couple of minutes in the microwave to make this yummy treat.

Nutella is the world-famous hazelnut spread manufactured by the Italian company Ferrero.  The first jar of Nutella left the factory in Alba (Piedmont) on April 20, 1964. Nutella is now sold in over 160 countries, but every country has a different ingredient list.

I personally grew up eating Pane e Nutella (the original one) and its unmistakable taste means home to me.

Enjoy the video recipe and don’t forget to subscribe to our YouTube Channel
http://www.youtube.com/AlessandraGambini

Buon Appetito!

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Photo by Ale Gambini

Yields : 1 mug cake

Difficulty : easy

Prep Time : 5 min.

Cook Time : 2 min.

INGREDIENTS

2 tbsp all-purpose flour

1/4 tsp baking powder

1/4 cup Nutella

2 tbsp whole milk

1 egg

1 mug

DIRECTIONS

Place the flour in the mug.

Add the baking powder and mix.

Add the Nutella and the milk and stir until well combined.

Crack in the egg and stir until well blended.

Cook in the microwave for 2 minutes.

Dust with powdered sugar.

Enjoy warm.

Tiramisù Truffles

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Tiramisù truffles are an eggless version of the authentic Italian Tiramisù, very simple to make and great for any occasion. Recently I made these mouthwatering truffles during the TV show Taste of Sunrise hosted by Mary Winners on CCN Sunrise and it was a HIT!

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When it comes to Tiramisù, remember to use only SAVOIARDI (Italian crispy ladyfingers) and the best quality ingredients. I personally used Di Stefano cheese mascarpone and it worked beautifully.

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You’ll be amazed by their incredible velvety texture. These tiramisu truffles will completely melt in your mouth.

 

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Photo Ale Gambini – A Queen In The Kitchen

INGREDIENTS

16 savoiardi (Italian ladyfingers)

tablespoons powdered sugar

8 ounces mascarpone cheese, room temperature

1 shot espresso coffee

cocoa powder, to dust

DIRECTIONS

In a food processor, pulverize the savoiardi. Set aside.

In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso then add the savoiardi and mix thoroughly. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

Shape the mixture into 1-inch balls then roll them into cocoa powder.

Store tiramisu truffles in an airtight container in the fridge.

Remove from fridge 10 minutes before serving.

Happy Birthday & Happy International Women’s Day

March 8th, 2018 …Happy Birthday to my wonderful daughter Angelica and Happy International Women’s Day too. So much to celebrate and to be happy for!!! Here is the cake I baked for the birthday girl, a delicious 8-shaped pan di Spagna (Italian sponge cake) frosted with white chocolate buttercream and garnished with fresh flowers, raspberry macarons, fresh strawberries, chocolate kisses and rainbow candies.

AUGURI!!!!

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Cooking Classes 2018 at IICLA

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Happy New Year!!! Buon Anno!!!

Let’s start the 2018 announcing the winter session of A Queen In The Kitchen cooking classes at the Italian Cultural Institute of Los Angeles.

We’ll start on February 10th, 2018 with a very special cooking class: San Valentino Con Amore! (Valentine’s Day with Love).

I’ll be preparing with all the attendees a romantic Italian meal, using only the freshest and finest ingredients imported directly from Italy. Attendees will also enjoy the food with a flute (or two) of Italian prosecco.

A special rate will be offered to the IIC members & couples (friends, spouses, family…).

MENU:

Parmigiana di San Valentino – Valentine’s Day Eggplant Parmigiana

Taglierini allo Zafferano  – Taglierini Pasta with Saffron Sauce

Tartufi della Passione – Chocolate and Chili Truffles

Millefoglie Cupido con Crema e Frutti di Bosco – Mille-Feuille Cream and Berries

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Date: Saturday, February 10, 2018

Place: Italian Cultural Institute/Kitchen

Time: 10:30am to 1pm

To register please call (310) 824-7408

Can’t wait to celebrate the LOVE with you all!

*Photo Credits : Maurizio “OttO” De Togni and Mirko “Mirakle” Urania

 

 

 

Chocolate Pumpkin Truffles…Happy Thanksgiving!

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Since I moved to the United States, Thanksgiving has become one of my favorite Holiday because I love the idea to take a moment to say thank you and to count my blessings. Today I want to say thank you to you all by sharing my uber-delicious chocolate pumpkin truffles recipe. I made these truffles with Pan Di Stelle, the chocolate and hazelnut Italian cookies topped with iced sugar stars. You can easily find them on Amazon or at any Italian markets. You can definitely substitute the canned pumpkin puree for fresh pureed pumpkin with the ratio 1:1. I used ground cinnamon but you can use pumpkin spice blend instead.

Happy Thanksgiving to you and your loved ones from A Queen In The Kitchen!

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Photo by Ale Gambini – A Queen In The Kitchen

 

INGREDIENTS

40 Pan Di Stelle cookies

8 ounces cream cheese, room temperature

1/3 cup pumpkin puree, fresh or canned

1 teaspoon ground cinnamon

unsweetened cocoa powder, to coat

1 cup semi-sweet chocolate chips, melted

 

DIRECTIONS

Pulverize the cookies in a blender or place them in a sturdy plastic bag and roll into fine crumbs.

In a medium bowl, place pulverized cookies, cream cheese, pumpkin puree, cinnamon and mix thoroughly with a wooden spoon until well blended.

Shape into 1-inch balls and place them over a baking sheet lined with parchment paper.

Refrigerate 10 minutes.

Roll them in cocoa powder or dip them in melted chocolate chips.

Keep refrigerated until serving.

Spider Web Chocolate Cake…Happy Halloween!!!

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Time to put the costume on and celebrate the most colorful and playful time of the year…HALLOWEEN! Since I’ll dress up as a spider web, I will match my costume with a decadent spider web chocolate cake. I’ve decorated my favorite Italian chocolate cake, TENERINA CAKE, with melted chocolate to create the spider web and M & M’s candies to make spiders. A very simple and delicious idea for your Halloween party, heaven for chocolate lovers. For a gluten-free version, just omit the flour.

Happy Halloween from your Queen In The Kitchen and family!

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Photo by Ale Gambini – Maurizio “OttO”De Togni – A Queen In The Kitchen

 

INGREDIENTS

7 ounces dark chocolate

8 tbsp unsalted butter, diced

2 eggs, separated

1 pinch of salt

6 tbsp granulated sugar

2 tablespoons all-purpose flour

4 tablespoons whole milk

powdered sugar, to sprinkle

melted dark chocolate and M & M’s candy peanut, to decorate

 

DIRECTIONS

Preheat oven at 325 F degrees. Grease a 9 inch cake pan with baking spray, than cover bottom and sides of the cake with parchment paper and grease the parchment paper too, set aside. Melt completely the dark chocolate at bain-marie or in a microwave. Allow to cool slightly. Place the diced butter into the melted chocolate and stir with a wooden spoon until well incorporated. With a hand or stand mixer, beat the sugar and the egg yolks until yellow and foamy. Add the chocolate mixture, the flour and the milk and continue to beat until creamy and smooth. Whip the egg whites with a pinch of salt until stiff. Fold gently the whipped egg whites into the cake batter. Place the cake batter into the cake pan and bake for 25/30 minutes or until a wooden toothpick comes out clean. Allow to cool completely in its pan. Unmold carefully the cake on a serving plate and sprinkle with powdered sugar before serving. Melt couple of ounces of dark chocolate in a double boiler or microwave, fill a disposable piping bag with melted chocolate, cut the the tip and pipe out over the cake to create a spiderweb, For the spiders, place M & M’s on the spider web as you prefer and pipe out chocolate as spider legs.

Torta Zucca E Cioccolato (Chocolate Pumpkin Cake)

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Welcome Fall 2017! I’m celebrating this beautiful and colorful season by baking a Torta Zucca & Cioccolato (Chocolate Pumpkin Cake). This cake has a super moist texture and a sweet, chocolatey and nutty flavor. It can be prepared by using fresh or canned pumpkin and any kind of nuts. Enjoy the first day of Fall with a hot tea and a slice of chocolate pumpkin cake.

Buon Autunno!

Photo by Ale Gambini – A Queen In The Kitchen

Servings : 6-8

Difficulty : easy

Prep Time : 45 min.

Cook Time : 35 min.

 

INGREDIENTS

15 oz. pumpkin puree (fresh or canned)

3 eggs

1 cup granulated sugar

1 cup + 3 tbsp all purpose flour

4 tbsp unsweetened cocoa powder

10 tbsp unsalted butter, softened

1/3 cup milk

1 sachet vanilla baking powder (1/2 oz or 16g)

1/4 cup walnuts, coarsely chopped

1/4 cup chocolate chips

powdered sugar, to dust

 

DIRECTIONS

If using a fresh 2 pound pumpkin : halve the pumpkin. Remove seeds and stringy pulp. Peel, cut into chunks and boil in lightly salted water for 25 minutes or until tender. Purée in a blender or food mill.

Preheat oven at 350 F degrees.

Grease with baking spray or butter and breadcrumbs a 9 inch cake pan. Set aside.

In a big bowl, beat eggs and sugar, then add pumpkin puree and flour and mix thoroughly.

Add cocoa powder, butter, milk and blend together.

Gently fold in the vanilla baking powder until well incorporated.

Stir in chocolate chips and chopped walnuts.

Pour the cake batter into the greased pan and bake for 35 minutes.

Allow to cool in its pan.

Dust with powdered sugar before serving.