200 g dark chocolate
200 g butter
200 g sugar
4 eggs
150 g flour
1 tsp. baking powder
50 g cocoa powder
1 tsp. vanilla extract
a pinch of salt
300 g dark chocolate
200 g cream
50 g butter
2 tbsp. l. honey or brown sugar
fresh berries or nuts
chocolate chips
Let’s start with the test. Preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour.
Melt dark chocolate with butter in a double boiler, stirring constantly. Let cool a little.
In a separate bowl, beat eggs with sugar until fluffy. Gradually add vanilla, salt and melted chocolate. Sift flour, cocoa powder and baking powder, add to the dough, gently mixing until smooth.
Pour the batter into the prepared pan and bake in the preheated oven for about 25—30 minutes until done. Test doneness by inserting a wooden skewer into the center of the cake – if it comes out clean, the cake is ready.
While the cake is cooling, let’s start preparing the cream. Melt dark chocolate along with cream in a water bath, add butter and honey. Stir until the cream is smooth and homogeneous.
Cut the cooled cake into two equal parts. Grease one part with cream, cover with the other half of the cake and cover the top and sides with the remaining cream.
Decorate the chocolate cake with fresh berries, nuts or chocolate chips.
Raspberry cheesecake
Ingredients:
For the crust:
200 g shortbread cookies
100 g melted butter
For filling:
500 g Philadelphia cheese
200 g sugar
3 eggs
200 g raspberry puree
1 teaspoon vanilla extract
2 tablespoons starch
For decoration:
Fresh raspberries
Chocolate chips
mint leaves
Preparation:
Preparing the crust
Crush the cookies into crumbs.
Melt the melted butter.
Mix cookie crumbs with melted butter.
Spoon the mixture into the bottom of the baking dish and spread evenly to form a crust.
Place the pan in the refrigerator while you prepare the filling.
Preparing the filling
In a large bowl, whisk together Philadelphia cheese and sugar until smooth.
Add the eggs, one by one, beating thoroughly after each addition.
Add raspberry puree, vanilla extract and cornstarch, continuing to whisk until all ingredients are combined.
Assembly and baking
Pour the filling onto the frozen crust.
Preheat the oven to 160° C.
Bake the cheesecake in the oven for 50—60 minutes or until the filling is set.
After baking, cool the cheesecake at room temperature, then refrigerate for a few hours or preferably overnight.
Decoration
Once cooled, top the cheesecake with fresh raspberries, chocolate chips and mint leaves for garnish.
Tiramisu cake
Tiramisu is a classic Italian dessert that consists of layers of creamy cream and coffee-soaked candies. This dessert is perfect for parties or cozy family dinners. Here is a detailed recipe on how to make tiramisu.
500 g mascarpone
4 eggs
150 g sugar
1 teaspoon vanilla extract
1 1/2 cups strong coffee, chilled
1/2 cup amaretto (Italian liqueur)
24 savoiardi candies
cocoa for sprinkling
In a large bowl, whisk together the mascarpone, sugar and vanilla extract until smooth and creamy.
In another bowl, beat the eggs with a mixer until fluffy foam forms.
Gradually add the beaten eggs to the mascarpone cream, stirring gently until smooth.
Combine chilled coffee with amaretto in a shallow bowl.
At a time, dip 1—2 savoiardi candies in the coffee mixture and place them in a single layer on the bottom of a rectangular or round baking dish.
Apply half of the prepared mascarpone cream onto the layer of soaked candies.
Repeat this process with another layer of soaked candy canes and remaining mascarpone cream.
Sprinkle the tiramisu with a layer of cocoa.
Cover the mold with film and place in the refrigerator for several hours to allow the dessert to soak and harden.
Sprinkle the tiramisu with an additional layer of cocoa before serving.
Raffaello cake
Ingredients:
200 g shortbread cookies (any without filling will do)
100 g coconut flakes
400 g mascarpone
200 g condensed milk
200 ml cream (35% fat)
50 g butter
50 g white chocolate
50 g sugar
vanilla extract
coconut flakes and coconut petals for decoration
Preparation:
Grind the cookies in a blender until crumbly.
Add coconut flakes to cookie crumbs.
Melt the butter and add to the coconut cookie crumbs.
Stir until smooth.
Place the coconut cookie crumbs into a bottomed cake tin (20—22 cm in diameter) and press down.
Place the mold in the freezer.
In a bowl, mix mascarpone, condensed milk, vanilla extract.
Whip the cream until thick and add to the mascarpone.
Stir until smooth.
Remove the pan from the freezer and spoon the cream onto the cookies.
Smooth the surface and refrigerate for 2 hours.
To make the frosting, combine the butter, white chocolate and sugar in a bowl.
Melt in the microwave or in a water bath.
Remove the cake from the refrigerator and pour the frosting over it.
Sprinkle with coconut flakes and coconut petals.
Place the cake in the refrigerator for several hours to soak.
Blueberry pie
