About last week

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It has been crazy lately with work and the renovation of our new apartment. Our weekends mean at least one trip to the hardware store. We still need to paint and place the new floors. Not to mention that we also need to start packing since we need to leave our rental apartment at the end of the month. That’s something I am not really looking forward to and have been postponing since the beginning of the month.

On Tuesday I attended a cake workshop at the Grand Café Krasnapolsky. We were divided into 3 groups and we each made a different dessert. At the end, we were treated to a sweet feast. They placed so many desserts along the marble table we were working on before. A dream for anyone with a sweet tooth!

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It was so much fun. And I also got to take some cheesecake back home. It had been a long time since I wore a chef’s coat. I was just looking at my old Paul Bocuse album from the time I was in France in 2006. I can’t believe it was 10 years ago already!

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I created a new chocolate recipe for a port campaign. The picture below was the aftermath of the shoot. You can check out the recipe by clicking here.

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We had such nice weather on Sunday that we decided to just wander around the city in our bikes. We spotted the Amsterdam flag in the background and I just had to stop to take a picture.

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For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Chocolate, Espresso & Raspberry Cake

Cravings in Amsterdam cake

Port is one of those things that I always have in my pantry. I love to cook with it because I love the wonderful richness it adds to a dish. But this time I did something different. I’ve partnered with Offley to create a recipe that you can pair with their Ruby port. ‘

Their Ruby is a young port with red fruit tones. I paired it with a rich chocolate dessert to balance out the sweetness of the port. This cake has a layer of fresh raspberries at the bottom, followed by a rich espresso brownie layer and it is finished with a dark chocolate ganache with a hint of espresso.

I invited Eliane from Instagram blogger to come taste my dessert. We had a lovely afternoon enjoying this dessert with the port.

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For all the Dutchies, Offley is organizing a cooking workshop where you can make dishes to pair with their port. And you can win tickets to attend the event with a +1. The workshop takes place on Saturday 24th September at the Smulweb Kookcollege in Amersfoort. If you get a bottle of their port, you will get a code with it to participate. But I have a code especially for you guys! You can participate by filling in this code: OVABLG01C in the Offley website.

This dessert is best eaten cold, so keep it in the fridge.

This recipe is for a 21cm round cake mold with a detachable bottom.

Ingredients:

For the brownie:

140grs of fresh raspberries, broken into pieces

120gr of dark chocolate, chopped (I used 63% cacao, but you can use a higher percentage. Especially if you want to pair it with port)

57grs of butter

125grs sugar (1/2 a cup)

2 eggs

2 egg yolks

½ a teaspoon of vanilla essence

50grs of self-rising flour (1/3 cup)

2 tablespoons of cocoa powder

Pinch of salt

1 shot of espresso, cooled

For the ganache top:

200grs of dark chocolate, chopped

250ml of whipping cream

1 full teaspoon of instant espresso powder

20grs of butter

1 tablespoon of sugar

Extra:

A handful of red currants for decoration

 

Start by preheating your oven to 180C/350F. Line the bottom and sides of your cake mold with parchment paper.

First make the brownie layer. Place the chopped chocolate with the butter in a microwave-safe bowl. Microwave it in 30 seconds intervals, stirring in between until it has completely melted. Set it aside to cool down a bit. If it is too hot, it will curdle the eggs.

In a large bowl, mix the eggs with the egg yolks, sugar and vanilla. Then slowly whisk in the melted chocolate. Then add the shot of espresso, flour, cocoa powder and salt. Mix until everything is well combined.

Spread the broken raspberries over the bottom of your prepared baking mold. Carefully pour over the brownie batter. Tap it gently a few times to get rid of any air bubbles.

Bake it for 20 minutes.

When the brownie has cooled down to room temperature, start to make the ganache.

Place the cream, sugar and espresso powder in a saucepan over medium heat. Whisk it until the sugar and espresso have completely dissolved into the cream, and the cream has come to a simmer. Then add the chopped chocolate and butter. Lower the heat to low and stir until everything has melted.

Then pass it through a fine mesh sieve to make sure that there are no lumps.

Carefully pour the ganache over the brownie. Let it set in the fridge overnight.

The next day, carefully remove the cake from the mold and carefully remove the parchment paper. To make a clean cut, use a sharp knife and rinse it under hot water before slicing the cake. Serve it with some fresh red currants.

Enjoy it with a glass of Offley Ruby port!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.