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Chocolate Crostatas with Marmalade (Giada De Laurentiis) Recipe

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Chocolate Crostatas with Marmalade (Giada De Laurentiis)
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Ingredients
9
Count
Nutrition
1278
Calories
Total time
48
Minutes
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Ingredients:

Directions:

  1. Line a heavy large baking sheet with parchment paper. Mix the flour, cocoa powder, sugar, orange peel, and salt in a food processor. Add the butter. Blend until clumps form. Add 2 tablespoons of ice water and blend. Add more ice water, 1 tablespoon at a time, until the dough forms. Turn the dough out onto a work surface and knead briefly to form a smooth dough. Gather the dough into a ball then divide the dough into 8 equal pieces. Flatten each piece into a disk.
  2. Press 1 dough piece on the prepared baking sheet into a 4 1/2-inch round. Spoon 1 generous tablespoon of the marmalade into the center of the round. Fold the dough border in to form a 3-inch round and allow the center of the crostata to remain uncovered. Pleat loosely and pinch the dough to seal any cracks. Repeat with the remaining dough pieces and marmalade, spacing the crostatas evenly apart. Cover and refrigerate the crostatas until they are cold, at least 45 minutes and up to 4 hours.
  3. Preheat the oven to 375 degrees F.
  4. Bake the crostatas until the crusts are set, about 18 minutes. Cool for 10 minutes. Slide a metal spatula under the crusts to free the crostatas from the baking sheet. Garnish with the candied orange peel and serve warm.
  5. Candied Orange Peel:
  6. 1 large navel orange
  7. 3/4 cup sugar
  8. 1/2 cup water
  9. 1/2 cup semisweet chocolate chips
  10. Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
  11. Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
  12. Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
  13. Yield: about 12 candied peels
  14. Prep Time: 20 minutes
  15. Cook Time: 35 minutes
  16. Inactive Prep Time: 1 hour, 15 minutes
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1277.91 Kcal (5350 kJ)
Calories from fat 1038.59 Kcal
% Daily Value*
Total Fat 115.4g 178%
Cholesterol 303.69mg 101%
Sodium 196.2mg 8%
Potassium 164.81mg 4%
Total Carbs 65.67g 22%
Sugars 40.96g 164%
Dietary Fiber 3.16g 13%
Protein 4.85g 10%
Vitamin C 4mg 7%
Vitamin A 1.4mg 47%
Iron 1mg 6%
Calcium 68.4mg 7%
Amount Per 100 g
Calories 541.17 Kcal (2266 kJ)
Calories from fat 439.83 Kcal
% Daily Value*
Total Fat 48.87g 178%
Cholesterol 128.61mg 101%
Sodium 83.09mg 8%
Potassium 69.79mg 4%
Total Carbs 27.81g 22%
Sugars 17.35g 164%
Dietary Fiber 1.34g 13%
Protein 2.05g 10%
Vitamin C 1.7mg 7%
Vitamin A 0.6mg 47%
Iron 0.4mg 6%
Calcium 29mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.5
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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