Friday, April 11, 2014

The Tastiest Mascarpone Cake With Almonds

Mascarpone Cake

I assure you that this exquisite cake has a magical taste! I made it as a surprise for the birthday of my colleague and close friend. I and many of my colleagues believe that this is one of the most delicious cakes we have ever eaten. I highly recommend it! The combination of creamy vanilla-lemon mousse combined with fragrant chocolate and crispy bed of biscuits, butter and almonds is simply a feast for the palate! Enjoy!


2 packs cocoa biscuits
150 g butter
150 g roasted peeled almonds
For the white cream:
500 g mascarpone cheese
1 cup liquid pastry cream
1/2 cup granulated sugar
2 p vanilla
rind of 1 lemon
For the chocolate cream:
150 ml liquid pastry cream
1 1/4 chocolate
For decoration:
bitter cocoa
chopped almonds
12 whole cherries from cherry jam

Start by preparing the base of the cake.
Pour both packs of biscuits in a blender and grind them together with the previously melted butter and roasted almonds. You'll get slightly sticky biscuit crumbs. Line the baking dish with a baking paper, trying to cover the sides as well and spread the crumbs into it gently with a spoon. Shape the base. It is very important not to stuff the crumbs too much, because when the cake gets firm in the fridge then won't be able to cut it. Our aim is that the base is crunchy and soft. Put the pad to tighten in the refrigerator while preparing the white cream.
Beat the cream to snow, then gradually add the sugar, without ceasing with mixer until the sugar is completely melted. Pour that into the mascarpone mixture and again mix well. Flavor with vanilla and lemon zest.
Spread the white cream onto the cake base. Leave it to tighten back in the fridge.
To prepare the chocolate cream put the liquid pastry cream to warm on the stove. Then break the chocolate in it. Stir until a homogeneous mixture and a deep brown color. Allow the cream to cool and pour onto the white vanilla-lemon cream.
Cool the cake in the refrigerator overnight to tighten. Sprinkle with bitter cocoa and decorate with chopped almonds and whole cherries from the cherry jam.
Bon appetit!

The Tastiest Mascarpone Cake With Almonds

Sacher Chocolate Cake With Raspberries

Sacher Chocolate Cake With Raspberries

The recipe below is a great version of the classic Sacher cake but presenting fresh raspberry flavor. The Cake has layers, melting in the mouth with their divine taste. Its preparation requires entirely dark chocolate combined with butter, almonds and raspberry jam. The result is fascinating! In practice, no cream cake, but cake themselves are very fine and chocolate, almost no flour. Taken out of the oven and slightly raw, its texture reminds me that of the chocolate souffle. However my kids don't like dark chocolate as it is used in the original recipe so I replaced it with milk chocolate.


200 g dark chocolate (70% cocoa) 
175 g butter, cut into pieces 
2 p vanilla
1/2 tsp instant coffee (Jacobs Monarch) 
50 g roasted peeled almonds 
2 heaped tablespoons flour 
1/4 tsp salt 
5 eggs 
140 g fine granulated sugar 
14 pcs. fresh raspberries 
4 tablespoons raspberry jam
For the icing: 
140 g dark chocolate (45% cocoa) 
100 ml. pastry cream 
300 g raspberries 
little raspberry jam 

Melt the dark chocolate in a bowl with the butter in the oven. For your convenience broke it into pieces. Allow the mixture to cool and add vanilla and coffee granules. 
Grind the almonds, put them in a bowl and add the flour and salt.
Preheat oven to 160 degrees.
Beat the eggs with a mixer. Add the sugar gradually. Then add the chocolate mixture and mix on low speed. Add the almond mixture and stir thoroughly.
Divide the mixture in half. Pour the first half in a form with removable ring on a baking sheet and bake for about 15 minutes. The cake layer must remain slightly raw, juicy. Remove and cool on a rack. Similarly bake the second crust.
Stir the 14 raspberries with the raspberry jam.
Place the cake on a plate and spread the first layer with the raspberry mixture. Place the second layer on top, facing backwards. 
To prepare the glaze heat the cream on the stove. Then remove it from the heat and mix it with the two black chocolate bars until you get a uniform mixture. Wait to cool and pour over the cake, trying to cover the sides as well. 
Finally, arrange raspberries on top and smear them with raspberry jam using a brush. Optionally sprinkle with almonds or chopped chocolate flakes between them. 
Cool the cake in the refrigerator overnight and serve in small portions.

Enjoy your meal!

My Spectacular Chocolate Cake

For the crust:
5 eggs
1 tea cup of sugar
1 vanilla
1 tea cup of flour
3-4 tsp cocoa 
1 tsp baking powder, 
1 tablespoon instant coffee dissolved in 2-3 tablespoons of water 
For the cream: 
500 g mascarpone
100 ml liquid whipping cream
powdered sugar according to your own preference but if using sweetened cream you will not need that 
For the ganache: 
150 ml cream 
150 g chocolate 
1 tablespoon butter 
strawberries and other fruits for decoration (cherries, raspberries, etc.)

The products are mixed in the sequence in which they are listed but the flour, the cocoa and the baking powder are mixed in advance. 
Divide the dough into two for the two marshes. 
Allow to cool. 
If you can then make them moist. I did and it was very dry. Mix and beat the products for the cream with a mixer for several minutes. The liquid cream is warmed up on water bath, then you add the chocolate and butter. Remove from heat and stir until the chocolate melts completely. Assemble the cake parts and top with chocolate ganache and decorate with strawberries and other fruits.
Enjoy your meal :)

Wednesday, April 9, 2014

''White Princess'' Cakes

 ''White Princess'' With Biscuits And Mascarpone


1st layer:
1 cup sugar
1 1/2 cups crushed biscuits ( AMARETTI or Petit Bisquit)
1/2 cup ground almonds
60 g butter
50 ml. milk
juice and peel of 1/2 orange
1 tablespoon Porto

2nd layer:
100 g dark chocolate
lump of butter
1 tablespoon coffee (cold)

3rd layer:
250 g mascarpone
sweet condensed milk (3-4 tablespoons or more to taste)

for decoration:
sprinkle cocoa powder
powdered sugar
orange slices


Boil the sugar with milk to dissolve the sugar. Add the butter and melt. Flavor with orange peel and liqueur. The biscuits are grounded with a blender. In a bowl place and mix crushed biscuits, almonds and add them to the milky-oil mixture and orange juice. Stir until homogeneous mixture and pour into a baking dish covered with foil and wait at least for an hour to tighten in a refrigerator.

On water bath melt the butter with the chocolate and coffee. Pour over the first layer and allow it to tighten in the fridge. Then cover with a layer of sweetened condensed milk and mascarpone (whipped to a cream).
Decorate with oranges and sprinkle with powdered sugar.

    ''White Princess'' With Carrots And Walnuts

250 ml Oil
200 g Brown sugar
3 eggs
175 g Soft flour
1.5 tsp Baking powder 
1.5 tsp Baking soda 
1.5 tsp Cinnamon 
0.5 tsp Ginger 
1/4 tsp Nutmeg 
115 g Walnuts (chopped)
225 g finely grated carrots
1 tsp Vanilla flavor
30 ml Sour cream

For the base: Mix it all together and bake in a round mold (greased and floured) in a pre-heated oven at 180. Cool and cut in half. 
For the filling: Whip 175 g unsalted cheese, 25 g butter and 225 g icing sugar. Spread a part of it between the two parts of the cake, leaving a small part of the filling to spread on top as well.

Chocolate Tart Enriched with Walnuts

No-Bake Chocolate Pomegranate Tart #recipe

Chocolate Tart Enriched with Walnuts


190g oatmeal biscuits
90g butter, melted
200g dark chocolate
150ml heavy cream
½ cup walnuts


Grind oatmeal biscuits in blender and add melted butter. Mix until smooth.
Grease 2 small tart pans and share the dough into each.
Wait it in refrigerator for 1 hour.
Boil some water in a pot and put a heatproof bowl over it and melt chocolate in it.
Add in heavy cream, mix and take it from heat. Let it reach room temperature.
Share chocolate on tarts and place walnuts on them.
Chill in refrigerator for 3 hours and serve cold.

Cake With Spelt Flour, Pumpkin and Carrots

Cake With Spelt Flour, Pumpkin and Carrots


1 cup spelt flour 
1 tsp baking powder 
1 cup yogurt 
2 eggs 
1 cup brown sugar 
1 cup chopped walnuts 
1 medium carrot 
500 g pumpkin 
1 tsp cinnamon 
1 tsp cooking oil 
1 tsp Dry orange peels 
1 tsp mint 

Method of preparation: 

Eggs are broken down with the sugar. Add the oil, milk, grated carrot, pumpkin, and cinnamon. Add baking powder and flour. Pour in the orange peel and mint. Pour the mixture into a greased and sprinkled with flour pan. Bake for 30 minutes at 200 degrees.

Chocolate Cheesecake Truffles

Today I would like to suggest an inspirational recipe, an ensemble of cream cheese, powdered sugar, melted chocolate, and vanilla. All these tempting ingredients are made into balls, then rolled in chopped toasted pecans or chopped coconuts and cocoa powder. 

8 ounces cream cheese
4 cups powdered sugar
5 ounces bittersweet dark chocolate, melted (I used 70% cacao)
1 teaspoon vanilla

Coatings for truffles: 
toasted pecans, chopped (or other nuts)
flaked coconut (try it toasted)
cocoa powder

Using a mixer, slowly add powdered sugar to cream cheese mixing well after each addition.
Add melted chocolate and vanilla and mix until smooth.
Chill several hours.
Shape into 1″ balls.
Roll in coatings.
Chill, covered until ready to serve.

photo credit to: gaillotchocolate

A Superb Cake With Spelt Flour And Orange Glaze

Cake With Spelt Flour

Products: ( approximately for 20 servings) :

For the cake:

300 g spelt flour
410 g brown sugar
2 tsp baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
4 medium eggs
250 ml olive oil
150 g raisins
100 g walnuts
620 gr carrots (peeled and finely grated )

For the icing:

225 g cream cheese or cottage cheese
3 tablespoons whipped cream
100 g caster sugar
2 tablespoons grated orange peel
½ tsp cinnamon
30 ml orange liqueur

Method of preparation:

For the cake:

Preheat the oven to 175° C.
Grease and Flour the container in which you are going to bake .
In a medium bowl, combine flour, sugar , baking soda , cinnamon, cloves and nutmeg .
In a large bowl, beat the eggs until they are light and fluffy.
Gradually add oil and beat in the eggs .
Add the flour . Crush until you get a homogeneous mixture.
Add the raisins and carrots . Beat them very well.
Pour the dough into the prepared pan .
Bake the cake for an hour until ready.
Allow the cake to cool in the tray.

For the Orange glaze:

In a medium bowl, combine cream cheese and whipped cream.
Slowly beat in the powdered sugar mixture.
Add orange peel and cinnamon.
Add orange liqueur. Mix all well to obtain a homogeneous mixture .
Brush the cake with icing .
Sprinkle with grated walnuts.


Monday, April 7, 2014

Chestnut Chocolate Bites

Chestnut Chocolate Bites

This recipe is a special treat for all the true chocolate lovers and raw-eaters who would love to prepare a healthy natural temptation for the senses.

500 g chestnuts
100 g hazelnuts
100 g chocolate
100 g hazelnuts (milk)
1 tablespoon cocoa butter
1/2 g brown sugar
1/2 tea cup of water

Boil and peel the chestnuts while still warm.  For the cream of chestnuts will need core hazelnut milk. To do this, soak the nuts for a few hours in water and grind them with one / two cups of water. Drain the received pulp. Then prepare thick sugar syrup. Put the sugar to dissolve with water in a pan on the stove and start boiling the syrup until it thickens: the denser it gets, the firmer the cream will be. You can also use 1/2 teacup liquid molasses. 
Before preparing the cream make sure that prepare a suitable chocolate base. If you use raw hazelnuts, gently bake them on the pan just to increase their fragrance. After browning them, crush them with a blender. Melt the chocolate on water bath and stir in the hazelnuts. Pour the mixture into a dish plate of your choice covered with baking paper. Allow to set in the refrigerator.
Now prepare the cream. Clean the chestnuts and place them in a blender, then add them to the milk and stir the cream to a smooth consistency.
Transfer the cream into a container suitable for the stove and add the syrup. Heat and stir the mixture until the cream gets thick. Finally add more oil for additional flavor and firmness . Leave to cool and lightly tighten. Remove the base from the refrigerator and spread the cream evenly over the entire surface. Wrap with the edges of the baking paper and let everything in the refrigerator for several hours. When it is ready for cutting divide it into squares and place one nut in the middle of each.

Sunday, March 23, 2014

Oreo Cookies No-Bake Cheesecake

 Oreo Cookies No-Bake Cheesecake


1 1/2 cup crushed graham cracker
1/4 cup light brown sugar
7 tablespoon melted butter

2 ¼ cups heavy cream
1 pound softened cream cheese
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups crushed Oreo Cookies


1.Combine graham cracker crumbs with sugar.
2.Add melted butter and blend until combined.
3.Press into a 9 inch cheesecake pan or spring form. Set aside.

1.Beat heavy cream until medium peaks form. Set aside.
2.Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3.Add cream cheese mixture to heavy cream and beat until incorporated.
4.Gently fold in Oreo cookies.
5.Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6.Refrigerate for at least 6 hours to set or just refrigerate overnight.
7.Remove from refrigerator and smooth top to level with edges. Keep refrigerated up until 20 minutes before serving. Serve with whipping cream and garnish with mini Oreos.