Blood Orange, Chocolate & Chili Upside-Down Cake

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I love the gorgeous tint that blood oranges have and I was looking forward to making a recipe with them. I find the combination of orange and chocolate delicious, and to give it a little kick I added one chili. This is not meant to be spicy; you just feel a little tingling on the tongue at the end.  And I felt it more the day after. After that I don’t know because we finished it on the second day. It is a very simple, soft and no-fuzz cake.

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This cake is for a 21cm cake mold.

Ingredients:

For the cake:

1 ½ cups of all-purpose flour

1 ¼ teaspoon of baking soda

½ teaspoon of salt

½ cup of cocoa powder

¾ cup of vegetable oil

1 cup of milk

1 tablespoon of white vinegar

2 egg yolks

1 egg

1 ½ cup of sugar

Zest of 1 orange

1 bird’s eye chili, chopped (I used a 5 cm long chili)

For the orange part:

1 or 2 blood oranges, sliced into about 1/2 cm slices

½ cup of sugar

3 tablespoons of butter

¼ cup of orange juice

 

Preheat your oven to 180C/350F and line the bottom of the cake mold with parchment paper.

Once the oven is hot, start to prepare the cake batter. Sift the flour with the cocoa powder, baking soda and salt.

Chop the chili with the orange zest, until it is very fine. Then place the zest and chili in a large bowl along with the sugar. Whisk it on low speed for 30 seconds to allow the oils to come out. Then add the egg and egg yolks, and whisk until it is all incorporated. Add the vegetable oil, milk and vinegar. Finally add the dry ingredients and whisk until it is well combined.

To make the orange part, place the butter, sugar and orange juice in a large pan over medium heat. Let it cook for about 3 minutes until the sugar dissolves, swirling the pan around. Carefully pour it into the prepared cake mold and arrange the orange slices on top of the caramel. Press a bit so that the orange slices stick to it.

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Then carefully pour over the cake batter.

Bake it for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Let it cool for 5 minutes in the mold and then carefully run a knife through the edges of the cake and turn it upside down on a serving platter.

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Whipped Passion Fruit & White Chocolate Ganache Tart

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I’m keeping last year’s Valentine’s Day theme with another dessert filled with passion fruit. This is a quite easy no-bake dessert. Whipping the ganache makes for an airy and much lighter filling. You can top it with any fruit that you like; I used fresh passion fruit, pomegranate, figs and mint.

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You can check last year’s chocolate soufflé with a passion fruit & white chocolate ganache center by clicking here.

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom since the crust crumbles easily.

Ingredients:

For the Oreo crust:

32 Oreo cookies

6 tablespoons of melted butter

For the whipped passion fruit & white chocolate ganache:

100grs of passion fruit pulp (I got it frozen, but if you can’t find it get about 10 fresh passion fruit)

2 tablespoons of sugar

200grs of white chocolate, chopped

150ml of whipping cream

For decoration:

3 figs, sliced

1/3 of a cup of pomegranate seeds

3 fresh passion fruit

Mint leaves

Edible flowers (optional)

 

Start by making the Oreo crust, place the Oreo cookies (the whole cookie, including the cream) in the food processor and pulse until you get very fine crumbs. Then transfer it to a medium bowl and add the melted butter, mix well. Spread the Oreo mixture evenly over the tart to create the crust and press with your fingers to make it as compact as possible. Place it in the fridge until ready to use.

Place the frozen pulp plus the sugar in a saucepan over medium heat, let it reduce until you get about 2 tablespoons of syrup. Make sure to stir so it doesn’t burn. If you can’t find the passion fruit pulp ready to use, place the pulp of about 10 passion fruit in a blender and quickly pulse a couple of times. Don’t over blend it because the seeds will become too fine and you won’t be able to sift them out. Then pass the pulp over a fine mess sieve. And then reduce it in a saucepan with the sugar.

Place the chopped white chocolate and cream in a medium bowl. Melt it in the microwave for 30 seconds at a time. And stir in between until the chocolate has completely melted into the cream. Then using a hand whisk, whisk it to make sure there are no lumps of chocolate. I did this for about 2 minutes. Then place it in the fridge for 20 minutes, giving it a light hand whisk every 5 minutes. The ganache needs to be cool enough to be whipped, but not too cold that it gets hard. Once the 20 minutes are up, take it out of the fridge and add the passion fruit reduction. Whisk it and if there are any lumps, pass it through a sieve.

Using an electric mixer, whisk it for about 4 minutes until it’s light and fluffy.

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Take out the tart from the fridge, and carefully spread the whipped ganache over it.  Place it in the fridge for 1 hour to set. Before serving, top it with  fresh fruit and mint leaves. I used figs, pomegranate seeds, fresh passion fruit and edible flowers.  Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Brownie with Peanut Butter Cookie Crust, Whisky Caramel Sauce and Sea Salt

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I had been craving something very rich. I ate chocolate and cookies but they didn’t cut it. I wanted to make a slightly salty dessert and this happened to satisfy my winter munchies. It’s rich, fudgy on the inside, crunchy peanut butter bottom, some caramel on top and some sea salt. It ticked all the boxes. My hubby and I shared the last piece before having breakfast.

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This recipe is for a 19cm round cake mold. I used one with a detachable bottom.

Ingredients:

For the peanut butter cookie crust:

½ cup of smooth peanut butter

56grs of softened butter

¼ cup + 2 tablespoons of white sugar

¼ cup of packed brown sugar

1 small egg

1 teaspoon of milk

½ teaspoon of vanilla essence

½ cup + 2 tablespoons of all-purpose flour

½ teaspoon of baking soda

¼ teaspoon of baking powder

Pinch of salt

For the brownie:

120grs of dark chocolate, chopped

57grs of butter

½ cup of sugar

2 eggs

1 egg yolk

½ teaspoon of vanilla extract

¼ cup plus 1 tablespoon of all-purpose flour

1 tablespoon of cocoa powder

Pinch of salt

For the Whisky caramel sauce:

½ cup of sugar

2 tablespoons of water

¼ cup of heavy cream

¼ teaspoon of vanilla essence

½ tablespoon of Whiskey

½ a tablespoon of salted butter

Extra:

Sea salt

Blueberries

 

Start by making the peanut butter cookie crust. Preheat your oven to 180C/350F. Line the bottom of a 19cm round cake mold with a detachable bottom, with parchment paper.

Whisk the softened butter with the peanut butter. Add the sugars and whisk until fluffy. Then add the egg, milk and vanilla. Whisk until well combined. Finally whisk in the dry ingredients.

Place about 2/3 of the cookie dough in the prepared cake mold. You can freeze the rest of the cookie dough and make cookies later on. Press with a spoon to spread it as evenly as possible. Bake it for 8 minutes. Then set it aside and start making the brownie batter.

Melt the butter with the chocolate in the microwave for 30 second intervals, stirring in between until it is completely melted. Then allow it to cool down for a few minutes.

In a medium bowl, whisk the sugar with the eggs and egg yolk. Then slowly whisk in the melted chocolate (make sure it’s not very hot, otherwise it will curdle the eggs). Then add the vanilla, flour, cocoa powder and salt. Whisk until well combined. Pour the brownie butter over the cookie crust. Tap it a bit  to get rid of air bubbles. Bake it for 25 minutes. Then set it aside to cool down in the mold.

Once the brownie has cooled down, carefully pass a knife around the edges of the mold. Carefully take the brownie cake out of the mold and plate it.

To make the whisky caramel sauce, place the sugar and water in a medium saucepan over medium heat. Cook without stirring until the sugar has turned amber in color, swirling the pan from time to time. This will take about 8 minutes. Then slowly add the cream and vanilla. Mix it well with a wooden spoon. Then add the whisky and butter. Stir until well combined and then transfer it to a bowl.

Drizzle some of the caramel on top of the brownie and sprinkle it with some sea salt and add some fresh blueberries. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chocolate Roulade with Fudge & Matcha Icing Sugar

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This is something my mom would make very often when I was growing up. The cake is soft and airy, and the fudge makes it decadent. And the best part is that it is so easy to make. My mom would always dust it with some icing sugar, I just added some matcha because I love how it combines with the chocolate. It gives it a slight earthiness.

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On another note, the watch I am wearing on the picture below is from Daniel Wellington. They have beautiful and very classic watches, and you can get 15% off on all products from their website using the code “cravings”. It is valid until the 15th of January.

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Ingredients:

For the cake:

6 tablespoons of all-purpose flour

6 tablespoons of cocoa powder

6 eggs

1 cup of sugar

For the fudge:

1 cup of milk

1 can of condensed milk

½ cup of sifted cocoa powder

1 teaspoon of butter

For the matcha icing sugar:

3 tablespoons of icing sugar

1 tablespoon of matcha

 

First make the fudge, You can do this a few days ahead and keep it in the fridge. Pour the milk into a medium saucepan, add the cacao powder and whisk it until well combined. Then add the condensed milk and stir with a wooden spoon over medium-low heat. You have to stir constantly to avoid it from burning. This will take about 20 minutes. When the fudge is thick and you can see the bottom of the pot, add the butter. Mix well and pour into a bowl to cool down. It will thicken even more as it cools down. Let it cool down completely before starting to make the cake.

To make the cake, preheat the oven to 180C/350F. Sift the cocoa powder with the flour.

Whisk the egg whites with half of the sugar until stiff peaks form. In another bowl, whisk the egg yolk with the remaining sugar. Then add 1/3 of the egg whites to the bowl with the yolks and mix it well. Then fold in half of the remaining egg whites. Finally fold in the rest of the egg whites until it is all mixed through. Then fold in the sifted cocoa powder and flour.

Pour the cake batter into a baking sheet lined with parchment paper. Smooth it out with a spatula and tap it a bit to remove air bubbles.

Bake it for 15 minutes.

Once it is baked, remove it from the baking sheet by grabbing the parchment paper and place it on a cutting board. Let it cool for about 3 minutes and then grab one of the short ends and roll it with the parchment paper. Leave it rolled for about 5 minutes to cool down a bit. I find that this helps it mold better without it cracking. Once it has cooled down a bit, start spreading evenly the fudge. Then tightly roll it taking the parchment paper off as you roll. Transfer it to a plate and place it in the fridge for 1 hour to set.

Once the roulade has set, sift the icing sugar with the matcha. Once it is mixed, dust it over the roulade. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chocolate, Oatmeal & Cranberry Sandwich Cookies with Vanilla Bean Frosting

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These cookie sandwiches are soft and chewy. They make a perfect edible gift for the holidays.

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This recipe makes about 23 small sandwich cookies.

Ingredients:

For the cookies:

1 ¼ cup of all-purpose flour

¼ cup of cocoa powder

1 cup of instant oats

1 cup of brown sugar

113grs of softened butter

1 egg

½ teaspoon of baking powder

½ teaspoon of baking soda

1 tablespoon of vanilla extract

1/3 cup of chopped dried cranberries

1 tablespoon of milk

For the vanilla bean frosting:

4 tablespoons of skyr or Greek yogurt

1 vanilla bean, seeds scraped off

3 cups of powdered sugar

 

To make the cookies, preheat your oven to 180C/350F and line an oven sheet with parchment paper.

Cream the butter with the sugar. Then add the egg and vanilla extract. Add the flour, baking powder, baking soda, cocoa powder. Finally add the milk, oats and cranberries.

Grab about 1 teaspoon of the dough and roll it into a ball using your hands. Place it on the prepared baking sheet and repeat for the rest of the dough. Bake them for about 10 minutes. Allow them to cool down for a couple of minutes in the baking sheet, and then transfer them to a cooling rack.

Once all the cookies are cold, start making the frosting. Whisk the skyr with the vanilla bean seeds and then gradually add the powdered sugar.

Place about one teaspoon of the frosting on the flat side of one cookie, top with the flat side of another cookie, and press to spread the filling. Repeat for all. Keep them in an airtight container in the fridge.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

Chocolate Thumbprint Cookies with Matcha-White Chocolate

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Cookie season is coming soon and these chocolate thumbprint cookies make perfect edible gifts or you can just eat them yourself of course. I made the filling with just white chocolate and matcha. But if you would like a softer filling, you can make it into a ganache by adding about 75ml of cream when you are melting the chocolate over a water bath.  These cookies are quite fudgy and I find them nicer if they are not too big, so try to use not more than 1 tablespoon of cookie dough per cookie.

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You can use the leftover matcha-white chocolate to make hot chocolate milk.

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This recipe makes about 15 cookies.

Ingredients:

For the cookies:

1 cup of self-rising flour

113grs of butter at room temperature

½ cup plus 1 tablespoon of cocoa powder

Pinch of salt

1 egg yolk

½ cup of powdered sugar

1 teaspoon of vanilla essence

1 tablespoon of milk

For the matcha filling:

225gr of white chocolate, chopped

1 ½ tablespoons of sifted matcha

Extra:

50grs of dark chocolate, melted

 

Preheat the oven to 180/350F. Line a baking sheet with parchment paper.

In the bowl of the stand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla and the egg yolk. Then add the flour, cocoa powder and salt. Mix until combined. Finally add the milk and mix only until combined.

Make small balls with about 1 tablespoon of the cookie dough and place them on the prepared baking sheet, leaving some space in between. With your thumb press a bit with your fingers to flatten them. Using the handle of a wooden spoon; press gently in the middle of each cookie to create an indentation.

Bake them for 10 minutes. As soon as they come out of the oven, press each cookie again with the handle of the wooden spoon as the indentations lose definition while baking. Allow them cool completely.

Once the cookies have cooled down, start making the filling. Melt the white chocolate over a water bath. Once it has completely melted, slowly start adding and mixing in the sifted matcha.

Place the matcha-white chocolate in a piping bag or zip lock bag. Pipe it into the center of each cookie. Allow the chocolate to harden. You can place the cookies in the fridge to speed up the process.

Once the chocolate has hardened, decorate each cookie by drizzling melted dark chocolate over each one. Once the dark chocolate has hardened, keep them in an airtight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chocolate Pumpkin Cupcakes with Dulce de Leche & Caramel Corn

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I had a chocolate cake craving the other night. But I was too tired to make something, so the next day I made these. The pumpkin pure keeps these cupcakes moist. Dulce de leche is the delicious glue to the crunchy caramel corn. A really indulgent treat!

This recipe makes 10 cupcakes.

Ingredients:

For the cupcakes:

1 ¼ cups plus 1 tablespoon of all-purpose flour

½ cup plus 1 tablespoon of cocoa

1 teaspoon baking soda

1 ¼ teaspoons of baking powder

¼ teaspoon of cinnamon powder

¼ teaspoon of fresh grated nutmeg

¼ cup plus 3 tablespoons of buttermilk

¾ cup of pumpkin puree

1 tablespoon of vanilla extract

125gr butter, at room temperature

¾ cup brown sugar

¾ cup white sugar

3 eggs

For the caramel corn:

2 tablespoons of vegetable oil

½ cup popcorn kernels

¾ cup of sugar

3 tablespoons of butter

¼ teaspoon of salt

1 ½ teaspoons of baking soda

¾ cup of water

Extras:

400gr of dulce de leche

 

To make the cupcakes:

Preheat the oven to 180C/350F.

Mix all of the dry ingredients except for the sugar. In a different bowl, mix the buttermilk, pumpkin and vanilla. In a large bowl, beat the butter with the sugar until it becomes fluffy.  Then add the eggs, one at a time.  Add the flour and buttermilk mixtures alternately to the eggs, until it is all mixed through.

Place the paper cupcake liners into the cupcake pan.  Spoon the batter evenly and bake for 20 minutes or until a wooden toothpick inserted in the center comes out clean.  Once they are baked, allow them to cool down for 5 minutes in the cupcake pan.  Then remove them from the pan and allow them to cool down completely on a wire rack.

To make the popcorn:

Brush a large bowl and two wooden spoons or rubber spatulas with vegetable oil (you can also use cooking spray).  Line a large baking sheet with parchment paper.

In a large pan with a lid, heat the oil over medium heat. Add the popcorn, cover and keep the pan moving until all the kernels have popped. Transfer to the greased bowl. Remove any unpopped kernel.

In a medium pan, combine the butter, sugar, salt and ¾ cup of water. Cook over medium high heat until the mixture becomes a light golden color, about 10 minutes. Stir constantly.  Remove from the heat and carefully whisk in the baking soda.  Be careful because the baking soda will make the mixture bubble up.

Pour the caramel over the popcorn and working very quickly, mix it all through.

Spread the popcorn into the baking sheet and try to make chunks about the size of the cupcake tops. Allow to cool at room temperature. Make the caramel corn once you are ready to serve the cupcakes, or make it and store it in an airtight container and decorate the cupcakes once you are ready to serve them. Otherwise the caramel in the corn will get soggy.

When you are ready to serve, spread some dulce de leche on top of each cupcake, this will glue in the caramel corn. Top with a big chunk of caramel corn and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Flourless Chocolate Cake with Amaranth Crust & Matcha Icing (Gluten-free)

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I made this cake last month for some friends who came over. I wanted to make a slightly different flourless chocolate cake, so I added an amaranth crust and some matcha icing sugar. I really love the combination of matcha with chocolate. If you also like this combination, maybe you want to check out my matcha brownie sticks, chocolate matcha popcorn or my matcha alfajores filled with fudge.

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This recipe is for a 21cm cake mold.

Ingredients:

For the crust:

2 cups of puffed amaranth

3 tablespoons of icing sugar

3 tablespoons of melted butter

1 teaspoon of vanilla essence

For the cake:

230gr of dark chocolate, chopped

6 tablespoons of butter

6 eggs, whites separated from the yolk

½ cup of sugar

1 tablespoon of vanilla essence

For the matcha icing:

4 tablespoons of icing sugar

1 tablespoon of matcha

 

Preheat the oven to 135C/275F and line the bottom of the cake mold with parchment paper.

Mix all of the ingredients for the crust in a bowl. Then spread it over the bottom of the cake mold, pressing firmly. Set aside.

Melt the chocolate with the butter in the microwave for 30 second intervals at a time. Stirring in between, until it has completely melted. Set aside to cool down a bit. Then whisk in the egg yolks and the vanilla.

In another bowl, whisk the egg whites until soft peaks form, slowly adding the sugar. Add about 1/3 of the egg whites into the chocolate mixture. Mix well to loosen it. Then gently fold in the remaining egg whites. Carefully pour the batter over the crust. Bake for 45 to 50 minutes until the cake starts to pull from the edges.

Let the cake cool down completely before removing it from the mold. Don’t worry about the cracks on the top, the icing sugar will cover that. Then sift the icing sugar with the matcha. Sift the matcha icing over the cake.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chocolate & Matcha Popcorn

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I love popcorn and always keep in my pantry for those times when I feel like a snack and don’t want to leave the house. Today is one of those days. It’s cold and rainy, and I am hungry! I drizzled a mixture of white chocolate, coconut oil and matcha on the popcorn. And then drizzled a bit of dark chocolate melted with coconut oil. Snack attack satisfied!

Ingredients:

For the popcorn:

1/3 cup of popcorn kernels

1 ½ tablespoons of coconut oil

Salt

For the white chocolate:

100gr of white chocolate, chopped

1 tablespoon of coconut oil

1 teaspoon of Matcha

For the dark chocolate:

30grs of dark chocolate, chopped

1 teaspoon of coconut oil

 

In a large pan with a lid, melt the coconut oil for the popcorn over medium heat. Once it has completely melted, add the popcorn kernels. Cover with the lid, and keep shaking the pan until all the kernels have popped. Transfer the popcorn to a large bowl, add salt and set aside.

You can melt the white chocolate with the coconut oil in the microwave for 30 second intervals at a time, stirring in between.  Or you can melt it over a water bath.

Once the white chocolate has completely melted, add the matcha powder and mix until everything is combined. Drizzle it over the popcorn and toss it to combine.

Melt the dark chocolate with the coconut oil. Once it has completely melted. Drizzle it over the popcorn. Toss to combine.

Spread the popcorn over a tray lined with parchment paper and leave it in the fridge for 30 minutes until the chocolate becomes hard again.  Then break it into smaller chunks, serve and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Chocolate, Zucchini & Fig Cake

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I love one bowl cakes. Fast, easy and less cleanup at the end. Just keep adding the ingredients until everything is mixed well and it’s done.  I saw huge figs at the market the other day and got some to decorate this cake. They were so nice and sweet.  For the batter, I used dried figs and shredded zucchini which I squeezed until it was dry. This cake is very moist and I love the little crunch that the fig seeds give.

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This recipe is for a 21cm cake mold.

Ingredients:

For the Cake:

1 ½ cups of all-purpose flour

1 cup of sugar

¼ cup of cocoa powder

1 teaspoon of baking powder

1 teaspoon of baking soda

Pinch of salt

1 egg

1 tablespoon of vanilla essence

1/3 cup of vegetable oil

1 cup of shredded zucchini, squeezed dry

¼ cup of milk

6 dried figs, chopped

For decoration:

1 or 2 fresh figs, thinly sliced

Mint leaves

Honey for brushing over the fig slices

 

Preheat the oven to 180C/350F. Line the bottom of the cake mold with parchment paper.  Lightly grease and flour the edges of the mold.

In a large bowl, whisk the sugar, vanilla and egg. Then add the zucchini and oil. Mix well. Then add all the dry ingredients. Finish by adding the milk and figs. Mix until everything is combined.

Pour the batter into the prepared cake mold. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.

Once the cake is baked, allow it to cool down completely. Then remove it from the cake mold. Arrange the fig slices over the top of the cake. Brush some honey over each fig slice and finally decorate with some mint leaves.  Store it, covered in the fridge.

For more foodie inspiration, you can follow me on Instagram and Facebook.