Small spicy cake

…perfect for Valentine’s Day! 

Nutritional advice ate the end of recipe.

Today we go on classic! Although I’m not a big fan of Valentine’s Day, I think a good dessert, sweet and spicy, in the company of the right person, it is absolutely irresistible! And then, why prepare it just on the 14th of February? We must love all year 🙂 then, when you want to prepare it… I assure you that you would like to eat also the dish, in order to don’t leave even a drop of chocolate!

RECIPE

Preparation time: 20 minutes + time in the freezer – Cooking time: 15 minutes – Difficulty: Medium

Ingredients (for 2 people) :

60g dark chocolate
50g icing sugar (plus two tablespoons for the top)
25g rice flour
50g butter
the tip of a teaspoon cinnamon
a pinch of chili powder
1 egg

Preparation:

Melt the chocolate in a double boiler, when it is soft turn off the heat and add the butter. Stir with a spatula to mix well (photo 1).

1

Take the egg and beat with a whisk until it is light and puffy. Add sugar, cinnamon, chili powder and mix well until you obtain a smooth and homogeneous compound (photo 2) .

2

At this point incorporated the mixture of chocolate and butter and mix until a smooth consistency. Now add the flour and mix.

Grease and cover with cocoa powder 2 ramekins. Pour in the chocolate cream (photo 3) and cover with aluminum foil. Put them in the freezer for at least two hours.

3

About 20 minutes before serving, preheat the oven to 180 ° C. When it came to temperature, bake and cook the small cake for 15 minutes.

Remove from the oven and serve with a dusting of icing sugar at the top and, if you like, a chili to decorate !

The soft heart will captivate you!

Tips: if you do not like the chili you can replace it with coffee powder, for a strong alternative! The particularity of this cake lies in the fact you can prepare it even a few days before and pull it out of the freezer at the time of bake.

Nutritional Tips: quercetin … yes, today we speak about quercetin! But what’s this? So, we consume it very often without knowing it. This pigment is present in fruits and vegetables “colored”. It belongs to the flavonoid family and is one of the most powerful antioxidants to fight against cancer. Furthermore, the association between flavonoids and vitamin C would have the ability to reduce the fragility of blood vessels. Other properties of quercetin are antioxidant and anti-inflammatory action.

Where do we find this “very good” molecule? In red peppers, red onions, apples with the skin, in the capers, cocoa, yellow peppers and, in small quantities, in tea, buckwheat, beans, red wine.

In summary, the flavonod and this molecule in particular, seems to have excellent properties in protecting the onset of cancer. We must always remember, however, that it is important to take a balanced and consistently good quality food and a varied diet (with attention to the “colors” of the foods we consume!). All must be coordinated, all the foods need to be in sync, as in the best orchestra!

Here, to learn more about Quercetin! and … soon I will recommend an excellent book of recipes that will protect you!

See you soon … 🙂