Roumi's weekly picks
Tuscan Gluten-Free Chocolate Raspberry Torta Level: Easy Prep: 30 min Cook: 8 min Serves: 6
Directions
Gently melt chocolate and butter in microwave or in glass bowl over simmering water. Let it cool. Separate the eggs. Beat egg yolks, sugar and cream fraiche until pale and fluffy. Fold into the chocolate. Beat egg whites until sofi peaks form. Fold into the batter. Pour mixture in slightly greased 8" cake mold and bake for 7-8 min on middle oven rack at 180 C. Take out and let cool. Release from the spring form and slide into your serving plate.
For the raspberry sauce combine the ingredients over medium-low heat until slightly thickened. Let in cool. Strain through fine sieve and garnish the torta with it. Decorate with fresh raspberries.
Ingredients
For the cake
- 250 g high quality dark chocolate
- 150 g unsalted butter
- 120 g sugar
- 5 eggs, room temperature
- 4 tbs cream fraiche
For the raspberry sauce
- 150 g fresh raspberries
- 40 g sugar
- few drops of freshly squeezed lemon juice
Fresh raspberries for decoraion
Feta Cheese Phyllo Dough Spirals
Level: Easy Prep: 20 min Cook: 45min Serves: 10-12
Directions
Preheat oven to 360 F.
Line a large baking sheet with parchment paper, slighly grease with strokes of cold butter stick. Melt butter and oil over low heat and remove. Sprinkle baking soda and salt over yoghurt, let stand for 5 min. In a bowl whisk eggs and add crumbled cheese. Add yoghurt to the egg mixture, whisk to combine.
Unwrap the phyllo. Lay two sheets on top of each other and sprilke with 1 tbs of melted butter. Cover with third sheet. Sprinkle with 2 -3 tbs of egg, cheese and yoghurt mixture. Roll lenghtwise and then form a tight spiral. Place on parchment paper. Repeat with remaining phyllo sheets. Sprinkle with remaining butter.
Bake for 45 min on middle oven rack or until golden brown.
Ingredients
- 1 pack (500 g) phyllo dough, thawed
- 1 stick (115 g) unsalted butter + 2 tbs sunflower oil
- 400 g feta cheese, crumbeled
- 4 eggs, room temperature
- 400 g plain yoghurt
- 3/4 tsp baking soda
- pinch of salt