Ingredients

3 tbsp of Azienda Agricola Barbara Extra Virgin Olive Oil
2 tbsp of Raspberry Specialty Vinegar 1/2 lb Dark Chocolate
1/4 cup Butter
3/4 cup Brown Sugar 1/3 cup Whole Cream
4 Eggs
3-4 tbsp Flour
1/2 cup Sugar
The juice of one Lemon 1 1/2 cup Raspberries
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Instructions

1.Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
2.Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3.Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
4.Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
5.Pour the sauce over the chicken wings; stir to coat.

Rich layers of dark chocolate with fresh raspberries. Time: 1 h 5 min Difficulty: Moderate Ingredients 3 tbsp of Azienda Agricola Barbara Extra Virgin Olive Oil 2 tbsp of Raspberry Specialty Vinegar 1/2 lb Dark Chocolate 1/4 cup Butter 3/4 cup Brown Sugar 1/3 cup Whole Cream 4 Eggs 3-4 tbsp Flour 1/2 cup Sugar […]

Rich layers of dark chocolate with fresh raspberries.

Time: 1 h 5 min
Difficulty: Moderate

Directions

  1. Preheat the oven to 300° and melt the chocolate with the butter, brown sugar and cream over low heat. Remove from heat and add the eggs one by one while whisking. Add the flour and mix.
  2. Then add the Azienda Agricola Barbara Extra Virgin Olive and mix again.
  3. Pour the mixture into an 8-inch baking tin and bake in a bain-marie for 45 minutes.
  4. Prepare the syrup by mixing the Raspberry Specialty Vinegar, sugar and lemon juice in a small saucepan. Heat until a syrupy consistency.
  5. Let cool, then gently mix the syrup with the raspberries. Place the raspberries on the cake and serve.

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