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makes 9-12 brownies.
YOU WILL NEED:
FOR THE BROWNIE:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 ounces Perugina Bittersweet Chocolate, broken into pieces
1/2 cup extra virgin olive Oil
2 teaspoons vanilla extract
3/4 cup sugar
3 large eggs
For the mascarpone:
8 ounces mascarpone
1/4 cup sugar
1/2 teaspoon vanilla extract
6 Baci, chopped (optional)
1 egg yolk
3 large eggs
For the mascarpone:
8 ounces mascarpone
1/4 cup sugar
1/2 teaspoon vanilla extract
6 Baci, chopped (optional)
1 egg yolk
| PREPARATION: | |
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| 1 | Heat the oven to 325 degrees F. Lightly oil and flour a 9-inch square baking pan. |
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| 2 | In a small bowl whisk together the flour, baking powder, and salt. Set aside. |
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| 3 | In a medium saucepan melt the bittersweet chocolate in the oil over low heat. Remove from heat and scrape into a clean, medium bowl. |
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| 4 | Whisk 3/4 cup sugar and 2 teaspoons vanilla into the chocolate mixture. Whisk in the whole eggs, one at a time, then the dry ingredients until batter is smooth. |
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| 5 | In a bowl, beat the mascarpone with the egg yolk, 1/4 cup sugar, and 1/2 teaspoon vanilla until smooth. |
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| 6 | Pour half the batter into the baking pan, dollop half of the mascarpone on top, sprinkle with Baci, then repeat with remaining batter and mascarpone. Swirl the batter to create a marbled effect using a butter knife or chopstick. (Be sure not to overswirl the mixtures, keeping the batters separate.) |
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| 7 | Bake in the center of the oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Let brownies cool completely. Store any leftover brownies covered in the refrigerator. |
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| Recipe courtesy of Lidia Bastianich.Makes 12 cupcakes. |
YOU WILL NEED:
CUPCAKES:
1/2 cup all-purpose flour
Pinch of salt
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup sugar
1 teaspoon pure vanilla extract
4 Baci, finely chopped
GLAZE:
4 ounces Perugina Dark Chocolate, finely chopped
6 tablespoons heavy cream
1 tablespoon hazelnut liqueur (optional)
4 Baci, coarsely chopped*
| PREPARATION: | |
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| 1 | Preheat the oven to 375 degrees F. Line a cupcake pan with paper liners. |
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| 2 | In a medium bowl, stir together the flour and salt. |
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| 3 | In an electric mixer with the whisk attachment, beat the egg whites and cream of tartar to soft peaks. Gradually add the sugar while beating at medium speed. Once the sugar is added, beat at high speed to stiff, glossy peaks. Lower the speed and add the vanilla. Gently fold in the flour mixture in 3 additions. Quickly fold in the chopped Baci. Divide the batter among the cupcake pan and smooth out the tops. |
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| 4 | Bake until the tops are golden and a toothpick inserted into the middle of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes; then remove the cupcakes from the tin to cool completely. |
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| 5 | While the cupcakes cool, make the glaze. Put the chopped chocolate in a small bowl. Bring the cream to a simmer and pour over the chocolate, making sure all chocolate is submerged. Let sit 5 minutes, then whisk until smooth. Stir in the hazelnut liqueur, if using. |
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| 6 | Spoon the glaze on the cupcakes and smooth to the edges. Sprinkle with the chopped Baci. Refrigerate until the glaze is set.*Note: Baci will be easier to chop if they are cold |
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| Makes 4 servings.Recipe courtesy of Perugina Master Chocolatier & Pastry Chef Vivien Reimbelli |
YOU WILL NEED:
4 oz heavy cream Zest from 1 orange
4 oz Perugina Dark Chocolate
8 Perugina Baci, divided 2 teaspoons cocoa powder
| PREPARATION: | |
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| 1 | In a medium bowl, combine the cream and the orange zest. Allow to sit for 30 minutes to infuse the flavors. |
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| 2 | Melt the dark chocolate in a double boiler or in the microwave. |
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| 3 | Whip the cream and orange infusion until soft and firm; add the melted chocolate slowly, folding in carefully. |
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| 4 | Finely chop 4 of the Baci and fold into the mousse. Pour the mousse into 4 silicon molds; freeze for 1 hour. |
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| 5 | Turn the mousse onto 4 plates; dust with cocoa powder and place remaining Baci on top. |
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| Makes 4 servings |
YOU WILL NEED:
1 egg
1 cup flour
1 cup of milk
2 tablespoons extra virgin olive Oil
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
6 chopped Baci*
| PREPARATION: | |
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| 1 | Mix all ingredients until smooth. |
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| 2 | Lightly coat a griddle with oil, heat until hot. |
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| 3 | Drop generous 1/4 cup of batter onto grill per pancake. Brown on one side, then flip and brown other side |
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| 4 | Can be served with syrup or just sprinkled with powered sugar. Note:the Baci will be easier to chop if they are cold |
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| Recipe courtesy of Francine Segan from her book Dolci - Italy's Sweets Makes 6 servings. |
YOU WILL NEED:
3 eggs
8 tablespoons butter
6 Baci chocolate candies
8 tablespoons butter
6 Baci chocolate candies
1/2 cup sugar
1/4 cup all-purpose flour
5 ounces Perugina Dark Chocolate
1/4 cup all-purpose flour
5 ounces Perugina Dark Chocolate
| PREPARATION: | |
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| 1 | Heat oven to 500 degrees F. |
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| 2 | Grease six 1/2 cup ramekins with butter. |
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| 3 | In a large bowl beat the eggs and sugar together with an electric mixer until smooth. Add the flour and beat to combine. |
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| 4 | Melt the butter and chocolate together (either in a microwave-safe bowl in the microwave or in a bowl over a saucepan of gently simmering water). Cool slightly, then beat into the egg mixture. |
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| 5 | Divide the batter among the prepared ramekins. Press one Baci, hazelnut side down, into the center. Bake the cakes for about 10 minutes, until set. |
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| 6 | Loosen edges of cakes with butter knife, then turn out onto serving plates. Serve warm. |
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