Chocolate Roll

Chocolate lovers are going to be thrilled with this Swiss roll. It’s made of chocolate sponge cake, chocolate cream and chocolate glaze. Yes, chocolate everything! As I said, chocolate heaven!

Chocolate Roll

Ingredients

For the cake

  • 5 eggs
  • 100 g (1/2 cup) sugar
  • 10 g (1 tbsp) vanilla sugar or vanilla extract
  • 20 g (3 tbsp) cocoa powder
  • 40 g (3 heaping tbsp) of all purpose flour

For the cream

  • 200 ml (3/4 cup) heavy whipping cream
  • 100 g (1/2 cup) dark chocolate
  • 60 g (1/4 cup) unsalted butter

For the glaze

  • 100 g (1/2 cup) dark chocolate
  • 60 g (1/4 cup) butter

Preparation

  1. Coat the large baking sheet with parchment paper.
  2. Preheat the oven to 180 °C (355 °F).
  3. Separate the egg whites and the egg yolks in two separate large bowls.
  4. Mix the egg yolks with sugar until foamy, then add cocoa and stir. Mix in the flour.
  5. In a separate bowl mix egg whites with a touch of salt until stiff.
  6. Gradually fold stiff egg whites in the egg yolk mixture with spatula.
  7. Spread the mixture evenly onto the prepared baking sheet.
  8. Bake for 15 minutes.
  9. Baked cake together with parchment paper shift on a wet dish cloth and roll.
  10. Now prepare the cream. Heat the cream to a boiling point.
  11. Break the chocolate into small pieces and put it in the hot cream.
  12. Add the butter and mix until you get a smooth mixture.
  13. Allow to cool in the fridge.
  14. Cooled cream mix with electric mixer until it becomes creamy.
  15. Unwrap the cake from the dish cloth and carefully take off the parchment paper.
  16. Coat it with cream and roll.
  17. For the glaze melt the chocolate in double boiler or in microwave, add butter and stir until dissolved. Pour over cake and let it cool off.
  18. Cool in the fridge before serving.

Instead of chocolate glaze sprinkle the roll with some cocoa powder or powdered sugar. Decorate as you wish, I put some chocolate candy 😀

What is your favorite roll cake?

Chocolate Tiramisu

Years ago, my foodie friend Anna Jane Dalton made this dessert live on Google+ Hangouts. We had so much fun naming it live while we watched Anna Jane prepare it. Finally we agreed on chocolate tiramisu and the name fits perfectly!

I fell in love with it and decided to make it for Valentine’s Day last year. It’s easy to prepare and you will enjoy sharing this bowl of creaminess with your significant other 😀

Originally recipe has vodka and pomegranate syrup mixed with coffee, if you like it spiked up a bit.

You can see the whole show on YouTube at AZ Entertainment.

Ingredients

  • 250 g (1 1/3 cup) dark chocolate (70% dark chocolate)
  • 50 g (1/4 cup) unsalted butter
  • 60 ml (1/4 cup) boiling water
  • 50 g (1/2 cup) marshmallow + 50 g (1/2 cup) for decoration
  • 300 ml (1 1/4 cup) heavy cream
  • 1 tsp of vanilla extract
  • 350 ml (1 1/2 cup) cold coffee
  • 500 g of store bought ladyfingers
  • 170 g (1 cup) raspberries

CHOCOLATE TIRAMISU

Preparation

  1. First brew coffee so it can cool off before assembly. If you want, add vodka and pomegranate syrup to the cooled coffee.
  2. Over double boiler melt chocolate with marshmallows, butter and boiling water.
  3. When you get a smooth, consistent mixture transfer it to a large bowl and whisk it to cool it down or leave it aside until it cools before assembly.
  4. In a stand up mixer whip the cream and vanilla extract to medium peak.
  5. Fold the whipped cream in the cooled chocolate mousse.
  6. Assemble in a glass bowl.
  7. First layer: ladyfingers dipped in coffee. Don’t hold them in coffee for too long, they will soak and get soggy.
  8. Second layer: chocolate mousse
  9. Third layer: raspberries
  10. Repeat the layers and add marshmallows on top.
  11. Keep in the refrigerator until serving.

What is your favorite dessert for sharing/Valentine’s Day?

Chocolate Magic Custard Cake

This is one of those magical chocolate desserts that melt in your mouth! The name fits perfectly, it is very moist and it tastes almost like chocolate mousse!

Try it out and dig into the chocolate heaven 🙂 It pairs excellent with berries and citrus, I of course chose strawberries 😀

Chocolate Magic Custard Cake

Ingredients

  • 4 eggs, room temperature
  • 1 tsp vanilla extract
  • 250 g (1 ¼ cup) granulated sugar
  • 110 g (½ cup) unsalted butter
  • 65 g (½ cup) all purpose flour
  • 40 g (⅓ cup) cocoa powder
  • 500 ml (2 cup) milk, lukewarm
  • 2 tbsp powdered sugar for dusting

Preparation

  1. Preheat oven to 160 °C (320 °F).
  2. Cover the baking sheet with parchment paper.
  3. Separate egg whites and yolks in two separate large bowls.
  4. Beat egg whites with a pinch of salt until stiff and set aside.
  5. Melt the butter in the microwave.
  6. Whisk egg yolks, vanilla extract and sugar until creamy.
  7. Add melted butter and mix for half a minute.
  8. Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
  9. Pour the milk gradually and continue beating.
  10. Add in the egg whites, one third at a time and gently fold in with spatula.
  11. Pour this liquid batter into the baking pan and bake for 60 minutes.
  12. Let it cool and when it comes to room temperature chill for an hour.
  13. Slice it in the size you like and dust with powdered sugar right before serving.
  14. Keep it in refrigerator until you finish it all.

What is a magical cake that you adore?

Nesquik Cake

This is kids’ favorite cake. The adults love it as much 😀

When my friend shared this recipe with me, she gave me doubled amounts. I was like, 12 eggs?! They love the cake sooo much she always makes a double batch. After I tried it, I understood why. The cake is so moist and creamy you gotta try it to believe it.

Nesquik Cake

Ingredients

For the cake

  • 6 eggs
  • 6 tbsp granulated sugar
  • 6 tbsp all purpose flour
  • 3 tbsp Nesquick
  • 100 ml (7 tbsp) milk
  • 100 ml (7 tbsp) oil
  • 10 g (1 tbsp) baking powder
  • 50 g (1/2 cup) white chocolate for decoration

For the cream

  • 500 ml (2 cup) heavy cream
  • 300 g (2 3/4 cup) dark chocolate

Preparation

  1. Preheat oven to 180 °C (355 °F).
  2. Separate egg yolks and egg whites in two large bowls.
  3. With electric mixer mix egg yolks with sugar until foamy.
  4. Add oil and milk in egg yolk mixture and mix until combined.
  5. Combine all dry ingredients in a separate bowl (flour, baking powder and Nesquick).
  6. Add dry ingredients in the egg yolk mixture.
  7. Separately mix egg whites until stiff and mix in lightly with spatula to the batter.
  8. Pour the batter in a baking pan.
  9. Bake for 20-25 min.
  10. Meanwhile, prepare the cream.
  11. Cook the cream to the boiling point (but don’t let it boil), remove from the heat and add broken chocolate pieces. Mix until combined.
  12. When the cake is done, make holes all over it with a fork. They allow the cream to settle into the cake.
  13. Pour the hot cream on the still warm cake.
  14. Chill in the refrigerator over night before serving.

What was your favorite cake when you were a kid?

Chocolate Chip Cookies

Santa’s favorite cookies (Don’t forget the milk!) 😀

I know it’s not Christmas, but that just means you don’t have to share with big guy with sleigh and flying reindeer 😀
These classic beauties are a must-have in all North American households so we had to try them as well. We were not disappointed. They were soft and chewy, just like Santa likes them!

Ingredients

  • 270 g (2 cup) all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 170 g (3/4 cup) butter, melted
  • 130 g (1 cup) brown sugar
  • 60 g (1/2 cup) granulated sugar
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 360 g (2 cup) chocolate chips

Preparation

  1. Warm up the oven to 160 °C (320 °F).
  2. Cover the baking sheet with parchment paper.
  3. In a large bowl sift the flour, add salt and baking soda.
  4. In a separate bowl, with electric mixer, mix both sugars, melted butter, egg, yolk, and vanilla extract. Stir until creamy.
  5. Add flour mixture and all mix well until combined.
  6. Finally add chocolate chips.
  7. With a spoon or an ice cream scoop if you have one, make balls and place them on a baking sheet. Bake for about 15 minutes. Don’t over baked them, they will be too hard.

What are your favorite cookies?

Royal Pie

This is one of those recipes I got from a friend’s grandmother written in an old notebook. It didn’t even have baking temperature nor time written! Well, in the old days they had wooden stoves and weren’t able to regulate it anyway, so this does make sense 🙂

Combination of chocolate and walnuts with a zesty jam will win you over forever 😀

Royal Pie

Ingredients

For the dough

  • 100 g (7 tbsp) butter
  • 100 g (1/2 cup) sugar
  • 1 egg yolk
  • 100 g (1 cup) pastry flour
  • 100 g (1 cup) ground walnuts

For the cream

  • 150 g (10 tbsp) softened butter
  • 150 g (3/4 cup) sugar
  • 4 egg yolks
  • 150 g (10 tbsp) melted dark chocolate
  • 5 egg whites

For the chocolate glaze

  • 100 g (6 1/2 tbsp) dark chocolate
  • 50 g (1/4 cup) butter
  • 2 tbsp oil
  • 1 beaten egg
  • jam of your choice (I used black current jam)

Preparation

  1. Knead the dough from all the dough ingredients, wrap in cling wrap and let it rest for half an hour in the refrigerator.
  2. Roll the dough and place it in a round 26 cm (10 in) diameter pie pan.
  3. Bake in a preheated oven on 170 °C (340 °F) until baked only half way! (10-12 min).
  4. Meanwhile make the cream. Melt the chocolate either on steam or in the microwave.
  5. In a separate bowl beat egg whites until firm peak.
  6. In a large bowl, mix sugar with egg yolks until foamy, add the butter and the melted chocolate.
  7. With spatula gently mix in previously firmly beaten egg whites.
  8. Take the halfway baked cake out of the oven and spread the jam thinly on the dough.
  9. Pour the cream on the jam. Bake until done, for another 10-15 minutes.
  10. Cool the cake before you put the glaze on.
  11. For the glaze melt the chocolate with butter and oil. Remove from heat and add the beaten egg. This is grandma’s secret touch 🙂

Serving: Sprinkle with some finely chopped walnuts for decoration!

We all have some old recipes passed done from generations before. What’s yours?

Eggnog Chocolate Mousse

When Zvonimir and I arrived to Canada, it was just before Christmas season, and eggnog was one of our first “must try” discoveries. Inspired by the ongoing competition between hot chocolate and eggnog, we decided to make a fusion and end this story in an everlasting love affair 🙂

With Christmas on its way, we thought you might like to try this as a decadent, creamy, winter dessert 😀

Eggnog Chocolate Mousse

Ingredients

  • 2-3 ginger cookies (optional) for a crunchy twist!
  • 2 small vanilla instant pudding (3.4 ounces each)
  • 375 ml (1½ cup) milk
  • 500 ml (2 cups) of eggnog
  • 230 ml (8 oz or 1 cup) Cool whip or whipped cream
  • 200 g (3/4 cup) melted chocolate of your choice

Preparation

  1. Mix the pudding, eggnog and milk in a bowl for about 2 minutes, then mix in the cool whip or whipped cream (without actually whipping it, confusing, I know).
  2. Put half of the mixture in a glass, add some crushed ginger cookies, and pour the rest of the mixture over the cookies. Serve the mousse in bowls or any way you like.
  3. Melt the chocolate on steam or in the microwave.
  4. Place the melted chocolate on top, cool overnight in the fridge and enjoy eating it the next day.
  5. You can add some cookies on top for decoration.

Are you eggnog or hot chocolate team? 😀

Chocolate Crinkles

Every Christmas, a platter of cookies is something I always look forward to. I have a TO BAKE Christmas list with a new addition every year. A few years back I made these delicious crinkles, and they keep reappearing on the list 😀
These are simple to make and fun to eat, great way to include your kids in spending quality family time baking 🙂

Chocolate Crinkles

Ingredients

Makes about 40 cookies

  • 225 g (1 cup) good quality dark chocolate (at least 78% cocoa)
  • 60 g (1/4 cup) butter
  • 100 g (1/2 cup) granulated sugar
  • 2 large eggs
  • 225 g (1 3/4 cup) all purpose flour
  • 1 tbsp vanilla extract
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp of cinnamon
  • icing sugar for dusting

Preparation

  1. Brake chocolate roughly into pieces and stir together with the butter.
  2. Melt the chocolate and the butter in a double boiler on steam. Stir constantly until the ingredients dissolve. When done remove from the heat and cool off.
  3. Mix the eggs with sugar on high speed until the mixture is light and thick, add the vanilla extract and slowly add melted chocolate.
  4. In a separate bowl, mix dry ingredients, flour, baking powder, salt and cinnamon to taste. Stir them into the egg and chocolate mixture, cover, and then store in the refrigerator for at least 3-4 hours. Dough should be sufficiently chilled and firm so it can be nicely shaped.
  5. Preheat the oven to 170 °C (340 °F).
  6. Cover the baking sheet with parchment paper.
  7. Shape the cookies with hands into balls, size a bit less than the size of a walnut.
  8. Roll them in powdered sugar until they are completely covered.
  9. Place them on a baking sheet and bake them for 10-12 minutes until they get crust on the outside. They should still remain soft inside.
  10. Cool them on the rack before serving.

What will you bake for the first time this Christmas?

Minty Thaw – Hot chocolate with a Christmas twist

Hot chocolate is wonderful way to warm yourself on a cold winter day. It’s smooth, creamy and decadent. A dessert you can drink! With a touch of a holiday spirit, it can be a great addition to your festive table.

This recipe makes about 1 1/3 cups (325 ml).

This recipe is part of Foodies+ Christmas Recipes from Around the World cookbook, amazing cookbook with over 400 pages that shares many recipes you can use all year round. All proceeds are going to Action Against Hunger.

Ingredients

  • 250 ml (1 cup) milk
  • 100 g (½ cup) milk chocolate
  • ¼ tsp vanilla extract
  • 60 ml (¼ cup) mint flavored liqueur
  • 60 ml (¼ cup) whipped cream
  • Christmas candy for decoration

Preparation

  1. Heat and stir milk in a small saucepan on medium heat until bubbles form around edge.
  2. Chop the chocolate.
  3. Remove from heat. Add chopped chocolate and vanilla.
  4. Stir until chocolate is melted and mixture is smooth.
  5. Add liqueur and stir well.
  6. Separately beat whipped cream to soft peak.
  7. Pour into tall glass or Christmas mug of your choice.
  8. Top with whipped cream.
  9. Sprinkle crushed mint candies over whipped cream and add a candy cane or peppermint stick for stirring.

Replace mint liqueur with different liqueurs for more variety, like Bailey’s or coffee liqueur.

What is your favorite Christmas drink?

Avocado Chocolate Mousse

When I want to make a dessert from the ingredients I have at home I love to experiment. I find my inspiration online, but I always add a pinch of me in the recipe 🙂 In this recipe I added maple syrup, almond flakes and coconut shavings!

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Avocado Chocolate Mousse

Tools you need

  • Measuring spoons to, you know, measure things with them
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
  • Measuring cups to, as well, measure things with them
  • Good food processor will make this dessert creamier and more delicious
  • Serving wine glasses are perfect for desserts in a glass, look very professional 😀
  • Melting chocolate is a quick and easy job for a microwave
  • Microwave bowls because we don’t want to melt the bowl, just the chocolate 😉

I was a bit skeptical about making a dessert with avocados, but it turned out to be very moist and creamy and the taste of chocolate was dominating. Raspberries give it a bit of freshness and almond flakes a bit of crunchiness. The whole deal is a perfect combination. Any berry and nut combination should be good.

Zvonimir really liked it the first time, so I decided to make it again for our friends when they came to dinner.

I hope you enjoy it as much as we did 😀

Ingredients

Servings: 4 people

  • 200 g semisweet chocolate or chocolate chips (at least 60% dark)
  • 4 large, ripe avocados
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup almond milk
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 teaspoons maple syrup

For serving: fresh raspberries, almond flakes and coconut shavings.

Preparation:

  1. Melt the chocolate in microwave in 15-second bursts, stirring between each until the chocolate is completely melted. Stir until smooth. Set aside and let cool until just barely warm.
  2. Halve and pit the avocados, place them in a food processor fitted with a steel blade. Add the melted chocolate, cocoa powder, almond milk, vanilla extract, salt and maple syrup.
  3. Blend until very smooth and creamy

Serve in glasses along with raspberries, almond flakes and coconut shavings.
You can eat them immediately or keep them in refrigerator for a couple of hours to get thicker consistency.

Which other fruit-nut combination would you try with this?

4 Shades of Chocolate Cake

Ever since the book about a rich man with singular tastes and unconventional desires, we started representing things in the number of shades they take. Usually 50. Some things are worth shading and layering more than others. In 4 layers. Which is another even number.

Like this gorgeous chocolate cake that glorifies chocolate as the queen of all sweets.

I got this recipe from my former colleague’s aunt. She baked fabulous cakes for many traditional Croatian events, such as christenings, weddings, Christmas, Easter, anniversaries and birthdays. I was lucky enough to get some of her recipes to share with you 😀

Which makes you lucky also!

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4 Shades od Chocolate Cake

Now that you know what you’re in for, we can get our hands shaded. This recipe comes in two parts, so make sure you read both when getting the ingredients. You wouldn’t want to miss 3 of the 4 shades, would you? 😉

Tools you need

  • Double boiler is a perfect tool for melting chocolate without burning it, unless you decide to use…
  • Mixing bowls to melt the chocolate in the microwave
  • Measuring spoons because it’s baking, and measuring is the name of the game 😉
  • Measuring cup. See previous point.
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things
  • Kitchen mittens. Things get hot in the oven. Burns hurt and take time to heal. You don’t want to take time off from baking, do you?
  • Spatula is a baking essential tool for stirring all kinds of goodies
  • Round baking pan because round cake needs round pan 😉
  • Electric mixer mixes everything faster and smoother (unless you have some kind of mixing superpower, in which case, ignore this point)

Ingredients (cake, cream is bellow)

  • 3 eggs divided
  • 150 g (1 cup) chocolate (around 70% cocoa)
  • 70 g (5 tbsp) unsalted butter
  • 4 tbsp granulated sugar
  • 1 tbsp all purpose flour

Preparation (cake)

Melt chocolate with butter with a double-boiler on steam.
With electric mixer beat egg whites until stiff.
Beat egg yolks with sugar until foamy, add melted chocolate and mix until combined.
Add flour and stiff egg whites with spatula and mix by hand until combined.

Pour the batter in a round baking pan 26 cm (10 inch) wide.

Bake in a preheated oven on 160 °C (320 °F).

Ingredients (cream)

  • 500 g (2 cups) mascarpone cheese
  • 2 tablespoons of confectioner’s sugar
  • 500 ml (2 cups) whipped cream
  • 100 g (1/2 cup) white chocolate
  • 100 g (1/2 cup) milk chocolate
  • 100 g (1/2 cup) dark chocolate (I used 45% cocoa)

Preparation (cream)

Melt each chocolate with a double-boiler on steam or in microwave.
Beat whipped cream with electric mixer until whipped.
Mix mascarpone cheese with sugar and mix in whipped cream.
Divide the mascarpone batter in three equal parts.
In each part mix in different melted chocolate. Mix each batter by hand with spatula until combined.

On a cooled cake first spread dark chocolate cream, then milk chocolate cream and on top, white chocolate cream.

Chill well, preferably over night.

This dessert tastes extra good after beef stew with polenta so consider making that tomorrow while your shades are chilling 😉

Pro tip: don’t make it hungry 😀

Enjoy 🙂

Chocolate Chip Cake

Are you a fan of chocolate chip cookies? Well, this cake is going to knock your socks off!

It’s moist and spongy, with a touch of cinnamon and crunchy chocolate chips! Simple to make and it doesn’t take much time, which makes it a perfect treat for unexpected guests. I made it for a colleague for her birthday couple of weeks ago and everybody in my office loved it! Now I have to make another batch 😀

Chocolate Chip Cake 2

Ingredients

Chocolate Chip Cake

  • 3 eggs – refrigerated
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 2/3 cup melted butter
  • 1 1/3 cups sour cream
  • 1 tsp vanilla extract or 10 g vanilla sugar
  • 1 bag dark chocolate chips – around 250 g divided in two

Preparation

Mix the eggs with the electric mixer on high speed with sugar and vanilla extract until foamy.
Add melted butter and sour cream and keep mixing until combined.
In a separate bowl, combine flour, salt, baking powder and baking soda. Add flour mixture and mix until combined.

Spray the baking sheet with cooking spray and pour in half the batter. Sprinkle with one portion of chocolate chips and 1 tsp of cinnamon.
Pour the remaining batter and sprinkler with the rest of the chocolate chips and cinnamon.

Bake in preheated oven for 30 min on 350 °F.

Enjoy 🙂

Chocolate Cake with Raspberry Sauce

Zvonimir likes chocolate fruit cakes, so for his birthday I try to combine his love for chocolate with different fruit each year. We already tried orange, strawberries and dried fruit. This year raspberries were amazing and full of flavor, which made my choice pretty easy.

This gluten free, easy to make cake is a great choice for any occasion and you can try it out with different fruit!

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Chocolate Cake with Raspberry Sauce

Tools

  • Double boiler for melting chocolate. It makes all the difference between melted and burned.
  • Round baking pan. Perfect shape for your cake in the making.
  • Liquid measure cup, useful tool for liquid ingredients, like water and oil 😉
  • Saucepan comes very handy when preparing raspberry sauce.a
  • Before you can put the ingredients into the pan, you need to mix them somewhere, mixing bowls to the rescue! Make sure bowls you use are adequately sized. There are few things worse than overflowing bowls.
  • Measuring spoons to, you know, measure things with them.
  • Measuring cups to measure larger quantities of things than with measuring spoons. (Who comes up with these descriptions?)
  • Kitchen scale because baking is a fine art and perfection is a little bit more reachable when you quantify things.
  • Spatula to mix ingredients softly with your hand 😀
  • Electric mixer. Mixing is great and all, but doing it by hand can get exhausting. Sometimes you can outsource that work to a family member. Other times you need a bit more power.
  • Kitchen mittens. Things get hot in the oven. ‘Nuff said.

Cake ingredients

  • 125 g (2/3 cup) semi sweet chocolate ( I do not recommend dark chocolate, it will give you a bitter taste)
  • 125 ml (1/2 cup) oil
  • 4 eggs divided
  • 50 g (4 tbsp) sugar
  • 1 tbsp vanilla extract

Raspberry sauce ingredients

  • 300 g fresh raspberries
  • 10 tbsp (120 g) sugar
  • 125 ml (1/2 cup) water

Preparation

Melt chocolate with oil in double boiler until chocolate melts. Cool aside. Divide the eggs. Mix the egg yolks with sugar and vanilla extract until foamy. Beat the egg whites until stiff.

Add melted chocolate to egg yolks mixture and stir with spatula.
Again, using spatula, mix in the egg white mixture gradually into the chocolate egg yolk mixture until combined.

Pour the batter into previously greased 8×2 inch round cake pan. Bake for 20 minutes on 180 °C (355 °F).

Cool the cake on the rack.

Put all the ingredients for the sauce in a small sauce pan (leave few raspberries for decoration) and cook on low heat until raspberries dissolve and the sauce becomes thick. Cool it off.

For serving, pour some sauce over the cake slice. Decorate with fresh raspberries and, if you like, put some vanilla ice cream on the side.

Which fruit would you like to try with this cake?

Chocolate Peanut Butter Truffles

When in Rome, ups, Canada, do as Canadians do 😀

Peanut butter is one of the “must eat” ingredients when you come on this side of the world. You fall in love with it over a period of time, but when you eventually do, you make the best of it!

This is one of those ways 🙂

Chocolate Peanut Butter Truffles

Ingredients

  • 130 g (1 cup) confectioners’ sugar
  • 70 g (⅓ cup + 1 tablespoon) creamy peanut butter
  • 60 g (2 ounces) cream cheese, softened
  • 2 1/2 ml (½ teaspoon) vanilla extract
  • 360 g (2 cups semisweet/bittersweet) chocolate chips or dark chocolate
  • 40 g (¼ cup) roasted peanuts, coarsely chopped

Preparation

In the bowl with an electric mixer mix the sugar, peanut butter, cream cheese and vanilla together on medium speed until combined.

Shape mixture into balls. Place on baking sheet lined with wax paper. Cover loosely, transfer the pan to the freezer and chill for 30 minutes.

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess. (If at any point during dipping, the dough balls become too soft, return to the freezer to chill for 15 minutes.) Transfer to a wax-paper lined surface. Sprinkle peanuts on top of each truffle quickly after dipping each truffle before the chocolate sets.

Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Enjoy!

Chocolate Coconut Squares

This birthday I was in a coconut mood. I didn’t even make a round cake 😀
But, I wasn’t sorry. These squares are moist and creamy, full of coconut flavor.

I enjoyed every bite :))

Chocolate Coconut Squares

Ingredients:

Cake:

  • 6 eggs
  • 70 g (6 tablespoons) sugar
  • 45 ml (3 tablespoons) oil
  • 20 g (3 tablespoons) cocoa
  • 30 g (5 tablespoons) flour
  • 10 g (2 1/2 teaspoons) baking powder

Cream:

  • 1 litre (4 1/2 cups) of milk
  • 100 g (8 tablespoons) sugar
  • 200 g (2 1/2 cups) shredded coconut
  • 30 g (15 teaspoons) flour
  • 50 g (10 teaspoons) butter

Glaze:

  • 100 g (1/2 cup) dark chocolate
  • 50 g (10 teaspoons) butter

Preparation:

Beat eggs and sugar until the mixture is foamy, stir in 3 tablespoons of oil, cocoa, flour and baking powder.
The resulting mixture pour into a pre-greased and floured pan and bake at 170 °C for 20 min.

While the cake is baking, cook coconut with milk and sugar. When the milk boils add flour and cook over low heat stirring constantly until the flour thickens. In the warm cream mix add butter and stir until dissolved. Still warm cream pour over the cake. Cool off.

Melt chocolate over steam, add butter and stir until dissolved. Pour over cake and let it cool off. The cooled cake cut into squares.

Enjoy 🙂