How much lower, you ask? Well a typical pound cake contains 1lb of butter. That equates to 3240 calories, and 366 grams of fat (236 grams saturated fat). This recipe uses 1 cup of yogurt, 160 calories with 9 grams of fat and 1/2 cup of vegetable oil with 964 calories and 109 grams of fat (14 grams saturated fat). So that about 65% less calories and 67% less fat.

Giving up the bad stuff, in this case, does NOT equate to less taste or inferior texture. One bite will convince you I am right and make you believe that this recipe is a keeper. It’s bursting with a wonderful citrus flavor, and the yogurt and oil make it very moist. I came across this recipe when it was first published in Bon Appetit magazine in February 2005. I was looking to grow as a home cook then, so I subscribed to the magazine before venturing out to culinary schools in N.Y.C. and abroad.  I have to say  that I got some great recipes from Bon Appetit, and if you are a new cook, I wholeheartedly recommend a subscription. I have been making this French Yogurt Cake with Marmalade Glaze since it was first published. It  looks  and tastes like it is difficult to make, but it’s quite the opposite, super easy and effortless.  It’s the perfect cake to serve when company arrives, or at dinner parties because it can be made ahead of time, and it keeps well.

Serve this French Yogurt Cake with Marmalade Glaze with some whipped cream and berries on the side, have it for breakfast, or with your afternoon tea. Make one and keep it in the cake dish for when guests unexpectedly stop by. It’s really great at any occasion.

Bon Appetit!

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French Yogurt Cake With Marmalade Glaze

Bon Appetit original recipe

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 -8 servings

Author My Global Cuisine

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon of salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons finely grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup lemon orange, or grapefruit marmalade (for glaze)
• 1 teaspoon of water

Instructions

• Position rack in center of oven and preheat to 350 degrees.
• Generously butter an 8 1/2x4 1/2x2 1/2-inch metal loaf pan.
• Sift together the flour, baking powder, and salt into a medium bowl.
• Combine yogurt, sugar, eggs, lemon peel, and vanilla in a large bowl and whisk until well blended.
• Gradually whisk in the dry ingredients. Using a rubber spatula, fold in the oil. Transfer batter to a prepared pan.
• Place the pan on a baking sheet on the middle rack and bake until cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes.
• Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen cake, and then turn the cake out onto the rack.Turn the cake upright on the rack and cool completely.
• Stir marmalade and 1 teaspoon of water together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set.
• Cut the cake crosswise into slices. Serve it on it's own or with whipped cream and fresh berries.
• (Can be made 1 day ahead. Wrap and store at room temperature.)

The post French Yogurt Cake With Marmalade Glaze appeared first on My Global Cuisine.

Today is also Earth Day. So I am pleased to say that this torte is made with all of mother natures goodness. Anyway, back to this amazing Italian Torta Barozzi. I am not a big fan of overly sweet desserts. I love this Italian Torta Barozzi because it has the perfect balance of sugar and cocoa. Its delicious and indulgent, but it’s also flour-less as the almond replaces the flour making it gluten free. A plus for those of you are gluten intolerant or just looking to cut back on simple carbs.

Now, let’s talk about the history of this Italian Torta Barozzi, and secret recipe. The Caffe-Pasticceria Gollini, located in the historic centre of Vignolia since 1887 is famous for the production of two cakes, Torta Barozzi and Torta Muratori. They are named as such in honor of the architect, Jacopo Barozzi, known as II Vignola, and the historian, Ludovico Antonio Muratori. The two cakes are made by hand in the old way, using absolutely genuine materials without coloring or preservatives, and their recipes have been handed down by the Gollini from generation to generation.

The story goes that Eugenio Gollini loved to try out new recipes to create desserts with a complex architecture. He would prepare an example and let customers try it, and then improve it, day after day, by making subtle changes in the quantities and working methods until he’d decided that it was not possible to do any better.

In this way, the Torte Barozzi began to perfume the porticoes, lanes and stones of Vignola’s historic centre and the population became used to the delicious aroma of chocolate wafting out of the Pasticceria. Even today, the genuine recipe remains scrupulously hidden within the walls of the family workshop. The recipe on this post is not the original one, but pretty close. I have been to La Pasticceria Gollini in Modena and have I tried their Torta Barozzi and I can guarantee you, this one is just as good!

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Italian Torta Barozzi

Course Dessert

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 -12

Author My Global Cuisine

Ingredients

• 1/2 cup slivered almonds toasted
• 2 TBSP confectioners sugar
• 3 TBSP cocoa
• 8 TBSP butter - room temperature - cut into small pieces
• 1/2 cup + 2 TBSP of sugar
• 4 1/2 TBSP of peanut butter
• 4 eggs - separated
• 7 OZ bittersweet good quality chocolate melted
• 2 1/2 TBSP of instant coffee powder dissolved in 1TBSP of hot boiling water
• 1 1/2 TSP of dark rum
• 2 TSP of pure vanilla extract

Instructions

• Preheat oven to 375 degrees. Place an 8 inch springform over a piece of parchment paper. Draw a circle around it and cut it. You will use that in order to cover the bottom of your pan. Butter and flour the springform and place the parchment paper on the bottom. Set aside.
• - Lightly toast the slivered almonds and cool them before grinding. Combine almonds, sugar and cocoa in food processor. Process to fine powder.
• - On a kitchen Aid mixer, or if using a hand mixer cream butter and confectioners sugar to almost white and fluffy.
• - Add peanut butter and yolks. Beat to smooth.
• - Reduce speed and beat in melted chocolate, coffee, rum and vanilla. Transfer to another bowl.
• - Fold in almond powder mixture by hand.
• - Whip egg whites and fold in 1/4 at the time. Make sure the egg whites completely incorporates into the batter. Don't rush.
• - Transfer the batter to the baking pan and bake for 15 minutes at 375 degrees and then reduce the heat to 325 and bake another 15-20 minutes.
• - Cool completely on a rack.
• - Serve on it's on or with whipped cream and fresh rasberries on the side.
• - Enjoy!

The post Italian Torta Barozzi appeared first on My Global Cuisine.

Growing up, I couldn’t wait for my birthday to come because I knew it meant I was going to have Brazilian Brigadeiros and lots of them! We never heard of themed birthday parties, or ChuckECheese. Mom served small wonder bread sandwiches filled with cheese or shredded chicken, mini hot-dogs and made a birthday cake and lots of Brazilian Brigadeiros. We gathered together in a circle and played musical chairs. They were the best birthday parties ever! Simple, inexpensive, low stress, and memorable.

Until today, I still have wonderful memories of these times. Besides making them up for birthdays, Brazilian Brigadeiros are a simple treat that you can make anytime you feel like having something chocolatey and sweet! They are made from just a few ingredients that all have relatively long shelf lives so you can make these anytime the mood or occasion strikes. For me, Brazilian Brigadeiros are comfort sweets. Their taste is a combination of caramel and chocolate and they remind me of my childhood in Brazil.  The beauty of these treats is that they are inexpensive and easy to prepare.

To make them, all you need to do is to combine the Sweetened Condensed Milk and the Unsweetened Cocoa in a sauce pan and simmer over low heat. Mix the ingredients together until thick and creamy being careful not to burn the mixture.

After combining the ingredients, let the mixture cool. Once cool, moisten your hands with a some soft unsalted butter and form into balls. Dip the balls into the chocolate sprinkles and place in small paper or foil cups. Place on a platter and serve.

This post is a special request from my daughter Juliana whose birthday is coming up in May. Love you baby cakes!

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Brigadeiro- Brazilian Chocolate Truffle

Course Dessert

Cuisine Brazilian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 20 truffles

Author My Global Cuisine

Ingredients

• 1 14-ounce (397g) sweetened condensed milk
• 1 TBSP of unsalted butter plus extra for rolling the brigadeiros
• 3 TBSP of unsweetened cocoa
• 1 cup of chocolate sprinkles
• optional - mini paper cups

Instructions

• - Place the sweetened condensed milk, the butter and the unsweetened cocoa into a sauce pan, mix it together and cook over low heat stirring constantly for about 10 minutes.
• - Once the chocolate mixture thickens and starts to separate from the bottom of the pan remove from the fire and let the mixture cool completely.
• - Grease the palm of your hands with the room temperature butter and roll about one TSP of the chocolate paste into little balls. Roll them into the chocolate sprinkles and place the brigadeiro balls inside mini paper cups. If you can't find mini paper cups you can just arrange the brigadeiros together on a nice platter and serve.

The post Brazilian Brigadeiros appeared first on My Global Cuisine.

There are many different flavors of Semifreddo, but Crunchy Almond Semifreddo is my favorite. I first tried this delicious dessert while in culinary school in Tuscany. Chef Paolo Monti taught me how to make, and it my son’s favorite dessert! I love deserts, but like many of you out there, they do not love me. When I do indulge, I want the desert to be great and when it comes to Crunchy Almond Semifreddo I just can’t resist. There is something about the combination of the almond crackle with cream and chocolate sauce that is so decadent. It is absolutely one of my guilty pleasures!

This Crunchy Almond Semifreddo is ideal to serve at dinner parties as it can be prepared in advance. Your guests will be really love it and it’s really easy to make as it calls for only four ingredients. If you are going to serve it at a party, I recommend you transfer the contents of the ramekins or or pans to a cookie sheet and keep frozen until they are served as it can be a little tricky getting them out of some types of dishes!

I hope you will give this delicious dessert a try and that you enjoy every single bite of it just like I do!

Here are the steps to the Crunchy Almond Semifreddo:

This is what your almond sugar mixture will look like when it’s cooking. Be careful to use a medium flame and swirl the contents of the pan continuously to avoid burning the sugar.

After cooking, pour the mixture onto a sheet of wax paper. Once it has cooled, the mixture read to be cracked.

Ready to be processed!

All together now!

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Crunchy Almond Semifreddo

Course Dessert

Cuisine Italian

Author My Global Cuisine

Ingredients

• 26 oz. Heavy Whipping Cream
• 8 ounces 200 g of Sugar
• Crackle:
• 8 oz. 200g of Sugar
• 8 oz. of Raw Almonds
• Chocolate Sauce:
• 6 0 z. 200g Baker's Semi-Sweet Chocolate
• 6 oz. Heavy Whipping Cream
• Optional: Fresh Raspberries

Instructions

• - Place sugar and almonds in a medium skillet pan and cook until sugar is melted and light brown in color. Swirl the pan while caramelizing the sugar being careful not to burn the mixture.
• - Cut a piece of Wax Paper and place on top of a cutting board. Pour the almond sugar mixture onto the sheet of parchment paper and let it cool.
• - Place another sheet of Wax Paper on top and crack the mixture into small pieces.
• - Transfer the pieces to a food processor and blend until it until fine.
• - Whip the Cream and Sugar until firm and fold in the almond crumble mixture. Reserve some of the almond sugar crumbles to serve on top of the semifreddo.
• - Fill individual ramekins or nonstick cupcake pans with the mixture, cover with aluminium foil and freeze for at least 3 hours. You could also use a nonstick loaf pan and serve as slices. If you don't have a nonstick loaf pan, line a regular 1.5 Quart loaf pan with wax paper and pour mixture into the pan. Cover with aluminum foil and freeze overnight.
• - Prepare the chocolate sauce by heating the cream and chocolate chunks together on a sauce pan at low temperature until the chocolate melts and the sauce becomes smooth.
• - To serve, unmold the semifreddo onto a serving platter. If using a loaf pan, remove any wax paper and slice. Top with the chocolate sauce and reserved almond crumbles. Add some fresh Raspberries or Strawberries to make it even better!

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