Chocolate Roulade with Fudge & Matcha Icing Sugar


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.


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.



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!

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Coffee Rolls


Last month I mentioned how I had been having a craving for cinnamon rolls, but then instead of making rolls, I made individual vanilla bean & cinnamon wreaths. I guess I’m not over my sweet bread cravings because I ended up making these coffee rolls (and mini matcha rolls filled with dulce de leche, but that recipe will come later).


We had some friends coming over for lunch that day and I wanted to make something for dessert. These rolls have a double dose of coffee, a double shot of espresso in the dough and instant coffee in the filling. My hubby is the one in charge of making coffee every morning (I know lucky woman gets a nice cup of cappuccino made by her man every morning).  He got a new coffee machine a couple of months ago and I have been kind of lazy in terms of learning how to use it. It is not that easy to make a good cup of joe. There are a lot of variables that can make coffee taste unpleasant, if the water is too hot, if the beans are not grinded properly, if you are over extracting the coffee, etc.

So he made me the double shot of espresso for this dessert. Funny thing is I set it aside and then I forgot to add it to the dough.  So I had to throw it away and start making the dough again. Luckily my stand mixer does all the kneading work for me.

This is a great treat to serve for brunch this coming Easter. This recipe makes 6 big rolls, but you can slice them thinner to make more rolls.


For the dough:

7 grs of dry yeast

½ cup of warm water

3 ½ cups of all-purpose flour

1 double shot of espresso

2 teaspoons of vanilla essence

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

¾ cup of sugar

3 teaspoons of instant coffee

1 vanilla bean (optional)

2 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoons of water

For the glaze:

2 cups of icing sugar

2 drops of vanilla essence

Water, as needed


Place the warm water and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make the filling, just mix the sugar, instant coffee and vanilla bean in a small bowl. Have the butter already melted and ready with a brush.

Place the dough on a lightly floured surface and roll it into a rectangle of about 34 centimeters long. Then brush the top of the dough with the melted butter. Sprinkle the sugar/coffee mixture evenly on top.  Roll it tight lengthwise. Cut the uneven edges and set them aside (you can choose to bake them or discard them; I baked them on a separate tray). Now that you have an even rolled dough, cut it into 6 even pieces. Place the pieces on the prepared oven dish, leaving some space in between and brush them with the egg wash. Place the remaining egg wash in the fridge to use later.  Cover with plastic film and let it rise for 1 hour.


About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls again with the egg wash and bake them for about 25 minutes until golden.


Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl with the vanilla essence. Whisk in a few drops of water at a time until the glaze becomes pourable. I decided not to make the glaze too thick this time. Once the glaze is of your desired consistency, just pour it on top of the rolls. They are best when served right away while they are still warm.


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Quinoa Sushi Roll & Bowl

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This is an update on this recipe. I posted it last year. But I prepared it too late in the day and by the time I was finished, it was already night. So the pictures were not as good as I had hoped. I had been meaning to re-do the pictures for a while and I finally got to do it today. This is a very healthy dish packed with protein.

I made this quinoa sushi recipe 2 ways. I love eating and making sushi. But making the rolls takes time, at least for me because I usually make double the amount. We love to have leftover sushi for lunch or even breakfast sometimes.  So for those days that you don’t feel like taking the time to make sushi rolls or simply don’t have the time, this sushi bowl is the perfect solution (the bowl takes less than 20 minutes). You’ve got all the sushi flavors in a shorter time. You can also cook the quinoa a few days in advance, drain it and keep in in the fridge without any seasoning until you are ready to make the sushi.

quinoa sushi2

When I make normal rice sushi rolls, I usually add a line of mayonnaise mixed with wasabi before rolling the sushi. Since the quinoa is not as sticky as the rice. I made a mixture of Greek yogurt with wasabi. This quinoa and Greek yogurt mixture makes it easier to stick to the nori sheets and makes a much healthier alternative.  I recommend to use regular white quinoa, which sticks together better than the other kinds.

This recipe serves 3.


275gr quinoa

150gr smoked trout, or any other fish that you like

1 cup of Greek yogurt

2 tablespoons of wasabi paste (or to taste)

Lemon pepper (to taste)


3 tablespoons of sushi vinegar

Nori sheets

1 carrot, shredded

1 cucumber, cut into strips or just sliced into circles for the bowl

1 sweet pepper, thinly sliced (or bell pepper)

2 avocados, sliced

Black sesame seeds


First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and set aside.

While the quinoa is cooking, start prepping the vegetables. Shred the carrot, slice the cucumber, pepper and the avocados.

In a large bowl, mix the Greek yogurt, wasabi, sushi vinegar, lemon pepper and some salt.  Mix it well and then add the cooked quinoa. Mix until combined. Taste to see if it needs more salt or wasabi.

To make the rolls, I always cover my sushi mat with plastic film. It just makes cleaning faster.  Then spread the quinoa over a nori sheet, leaving a bit of space on top. That space is important for the roll to stick together. Sprinkle some black sesame seeds. Then arrange the cucumber, carrot, pepper and pieces of trout. Then roll the sushi.

 collage 1

Once the sushi is rolled, arrange the sliced avocados on top. Cover the top with plastic film, put the mat on top of the avocado and press a bit so that the avocado sticks to the roll.

 collage 2

Remove the plastic film, cut into small pieces and serve it with a side of soy sauce. If you want to skip this step, you can also add the avocado slices with the other vegetables so they are inside the roll.

To make the sushi bowl, just serve the seasoned quinoa in a bowl, arrange the vegetables and trout on top. Sprinkle some sesame seeds and sliced nori. Serve with some soy sauce on the side.