Please let me introduce your new friend: the chocolate cake from heaven. It will melt in your mouth and you’ll enjoy chocolate as long as there is cake left in the mold 😉
If you try the recipe and you like it, thank Sanja. I shared the recipe because she reads the blog and I know that she loves chocolate as much as I do!
The only trick here is: you can’t eat it warm. You have to wait until it reached room temperature (or if you can’t wait that long, at least wait 1 hour). Because that’s when it reached the perfect melting point in your mouth.
- 200g dark dark chocolate (52% cocoa at least. 64% is better)
- 120g sugar
- 1tbsp flour
- 100g butter
- 5eggs (separate whites and yolks)
Preheat oven to 180°C
- Slowly melt chocolate and butter in a pan
- Beat the egg whites until stiff
- Mix the egg yolks and sugar until it becomes whitish.
- Add the melted chocolate & butter to the egg yolks and sugar. Mix.
- Gently add the egg whites.
- Then add the flour and mix.
- Pour in a mold covered with cooking paper
- Bake for 25min NOT MORE!
- Let it cool for at least one hour.
- Enjoy 🙂 (don’t eat the whole thing in a day!)
Step by step pictures:
Here is the easiest almond cookie recipe. The only difficulty is to carefully check the baking time. do you think you’ll handle that? Continue reading
Baking bread at home is easy and so nice: the smell of warm bread is just awesome… I am sharing you the recipe to happiness. Really. Because seeing your bread growing in the oven makes proud and happy. Eating a warm home-made bread makes happy. Sharing it with your guests, who will congratulate you on your tasty home-made bread makes even more happy. Go bake some happiness!
I love TED videos and I just saw this one, which is made for my blog: I am a former scientist and I love baking cookies! If you ever wondered what’s happening when you bake cookies, have a look at this.
You stick cookie dough into an oven, and magically, you get a plate of warm, gooey cookies. Except it’s not magic; it’s science. Stephanie Warren explains via basic chemistry principles how the dough spreads out, at what temperature we can kill salmonella, and why that intoxicating smell wafting from your oven indicates that the cookies are ready for eating.
Last friday night, we went out of cookies, so I baked those soft ginger cookies – until 1.30 am, yes: that’s what I can do when I really want a cookie…! And they were so good, I have to share it with you! I adapted the recipe I found on Joy of Baking with the ingredients I had home. Here it is just for you!
Happy New Year to all of you! Wherever you are, I hope you had a great time with your family and friends and I wish you all the best for 2014!
I am currently in Japan, spending time with my grand-ma. In Japan, new year (oshōgatsu) is very important and we celebrate it with special food called “osechi”. I struggled but managed to prepare something to make my grand-ma happy! Here are some pictures of what we had yesterday and this morning!
It’s been a while since I didn’t post any recipe! Since we got a puppy, we got very busy with dog training so I set cooking aside… But now, our little furry friend is less demanding. So, here is a little summer recipe. Not seasonal anymore, but keep it for next year!
- 200g puff paste
- 15-20 figs
- 100g powdered almonds
- 50 confectioner’s sugar
- 50g butter
- 1 egg
1 tart mold (diameter: around 26cm)
- Preheat oven to 180°C
- Lay the puff paste in the tart mold. Lay some cooking sheet over the dough, cover with beans and cook blind for about 20min.
- In a bowl, add: almond powder, sugar and butter. Mix together.
- Add the egg and mix.
- Take off the beans and baking sheet from the tar mold. Cover the dough with the almond cream.
- Cut the figs in quarters and place all over the almond cream. Coat the figs with honey.
- Bake for approximately 25min.
- Serve warm, with confectioner’s sugar and cinnamon on top and some vanilla ice-cream!
To make you happy even though holidays are over: those cookies are chocolate bombs. Your brain will love them.
- 150 g brown sugar
- 180 g wheat flour
- 125 g soft butter
- 1 egg
- 2 tbsp almond powder
- 1 tsp vanilla essence
- 100g coarsely chopped white chocolate
- 100g coarsely chopped dark chocolate
- 100g coarsely chopped hazelnut milk chocolate
- 10 g baking powder
- Preheat the oven to 200°C.
- In a medium-sized bowl, mix butter and sugar.
- Add the flour, the baking powder, the almond powder, the vanilla essence and the egg. Mix until you obtain a homogeneous dough.
- Add the chocolate chips. Mix.
- Drop cookie dough in ~4cm diameter balls on a sheet pan covered with bakery paper.
- Bake during 8-12 min in the oven.
- Let cookies cool on a wire rack.
It’s even better when cookies are a bit soft. I bake them until the edges are golden brown. Then let the cookies out, on the sheet pan for a couple of minutes and then, put let them cool on a wire rack.
These cookies are beautiful with vanilla ice-cream!
Long time no post! I have been having hard times struggling with cake design. I am starting to handle fondant, though. Here is my last trial: white chocolate frosting chocolate cake. Still have a lot to do so that the cakes will look perfect but hey… Taste was good!
I finally succeeded! Evil chocolate mousse: I could never have the right firmness! After few (I won’t mention the scary number) trials, here is the recipe that led me to the right dessert. I got inspired from Mr Lebovitz, who confesses he adapted his recipe from Mrs Child’s. I guess there is no “perfect recipe”, you have to make your own. Anyway, if you do trust me, you could make a good mousse with these proportions and steps. Good luck and ENJOY!
Mousse au chocolat