Recipe#37: double chocolate and mixed berries sponge cake
“Start with the corners and look for the blue bits.” (Man up)
300 gr (1 ½ cups) granulated white sugar
300 gr (2 ½ cups) flour
16 gr (2 tbsp) baking powder
mixed berries juice
White chocolate cream:
200 gr white chocolate
300 gr cream cheese
170 gr Greek yogurt
Dark chocolate cream:
200 gr dark chocolate
1 tbsp butter
250 gr mixed berries (fresh or frozen)
2 tbsp granulated white sugar
Sponge cake: Preheat the oven to 180°C (350°F) and butter a 22 cm (9 inch) baking pan. In a bowl whisk together the eggs and the sugar. Add the flour and the baking powder. Mix until smooth. Pour the batter in the pan and bake for around 30 minutes.
White chocolate cream: In another bowl, whisk together the cream cheese and the greek yogurt. Melt the white chocolate and add it to the mixture. Mix until creamy.
Dark chocolate cream: Melt the dark chocolate together with the butter and let it rest for 5-10 minutes.
Topping: In a pan, heat the mixed berries with the sugar as to have a sirup.
Cut the sponge cake in three layers. Place the first layer of cake on your serving plate, wet with some mixed berries juice, cover with a layer of white chocolate cream, pour a layer of dark chocolate cream. Then, top with the second layer of cake and repeat the same procedure. Top with the third layer of cake and cover the top with the mixed berries sirup. Refrigerate for 1-2 hours before serving.
A & J
Recipe#35: almond, white chocolate and lemon cake
“Food is the most primitive form of comfort.” (Sheila Graham)
200 gr pealed almonds
200 gr white chocolate
100 gr butter
70 gr flour
150 gr sugar
zest of 3 lemons
juice of 1 lemon
1 tsp vanilla
2 tsp baking powder
Preheat the oven to 180°C (360°F) and line a 22 cm (9 inch) baking pan with parchment paper.
Melt the white chocolate with the butter and set aside. Grind the almonds with the sugar and set aside.
In a bowl whisk together the eggs, the vanilla, the lemon zest and juice. Gradually add all the other ingredients: the butter and chocolate mixture, the ground almonds with sugar, the flour and the baking powder.
Pour the batter in the pan and bake for around 45 minutes. However, if the top of the cake starts to brown, cover it with foil.
Keep in mind that if you prepare the cake a day beforehand, it is even more tasty!
Recipe#31: double chocolate shortbread cake
“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” (William Powell)
250 gr (2 cups) all-purpose flour
100 gr (1 stick) unsalted butter
100 gr (½ cup) granulated white sugar
2 medium eggs
150 gr. dark chocolate
250 ml (1 cup) milk
15 gr (2 tbsp) all-purpose flour
50 gr (¼ cup) granulated white sugar
250 gr white chocolate
Shortbread: Preheat the oven to 180° (350 F) and butter a 22 cm (9 inches) round baking pan. In a bowl combine all the ingredients using your hands. Pour the mixture in the baking pan and gently press it using your fingers. Bake for 15-20 minutes. Remove the shortbread from the oven and let it cool.
Filling: Melt the dark chocolate and spread it on the shortbread. Let it cool.
Cream: Chop the white chocolate. Heat the milk in a pot. Meanwhile, in a bowl whisk together the yolks and the sugar. Add the flour and then the milk. Mix and pour the mixture in a pot. Heat it up while mixing until thick. Add the white chocolate and continue to mix until melted. Remove from the cooker and let it cool. Pour the cream on the shortbread cake.
Recipe#14: white chocolate cheesecake
“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” (Hedy Lamarr)
200 gr digestive cookies
100 gr dark chocolate
80 gr melted butter
240 gr cream cheese
170 gr greek yogurt (no fat)
40 gr sugar
1 tbsp vanilla extract
300 gr white chocolate
Crust: Crush the cookies. Add the melted dark chocolate and then the melted butter. Put the mixture in a 22 cm (9 inches) baking tin and let it cool in the fridge for half an hour.
Cream: In a bowl mix the cream cheese and the greek yogurt. Add the sugar, the eggs and the vanilla extract. Add the melted white chocolate. Mix until creamy.
Put the cream on the crust. Bake for 15-20 min. Let cool and put in the fridge for half a day.
Recipe#11: pancakes with homemade blueberry jam
“You can have pancakes any damn time of night you want!” (The Notebook)
130 gr (1 cup) all-purpose flour
30 gr (2 tbsp) granulated white sugar
1 large egg
240 ml (1 cup) milk
30 gr melted butter
200 gr fresh blueberries
2 tbsp water
50 gr (3 ¼ tbsp) granulated white sugar
Pancakes: In a bowl whisk together the dry ingredients (flour, sugar). In a separate bowl whisk together the wet ingredients (beaten egg, milk, melted butter). Fold the wet ingredients into the dry ones just until combined. Do not overmix! Heat a frying pan and lightly brush it with some butter. Using a scoop, pour some pancake batter onto the hot pan. When bubbles start to appear on the top surface of the pancake, turn over. Cook until browned. Repeat until the batter finishes.
Blueberry jam: In a pot whisk together fresh blueberries, water and sugar. Bring to boil and mix until creamy.
Drop the jam on the pancakes and enjoy!
Ps: we suggest to eat these pancakes with a piece of white chocolate to boost their delicious taste!
Recipe#1: blueberry cupcakes with white chocolate frosting
“When you look at a cupcake, you’ve got to smile.” (Anne Byrn)
2 large eggs + 1 yolk
180 gr butter
200 gr (1 cup) granulated sugar
380 gr (3 cups) all-purpose flour
250 ml milk
250 gr fresh blueberries
16 gr (1 ½ tbsp.) baking powder
a pinch of salt
1 tsp vanilla extract
110 gr (1 stick) unsalted butter
250 gr confectioners sugar
150 gr white chocolate
Muffins: Preheat oven to 180° (350 F). Let the butter soften. Beat the butter and the sugar together in a bowl until smooth. Add the eggs and the yolk – one by one – and continue beating. Add the salt, the milk and the vanilla extract. Mix until smooth. In another bowl mix the flour and the baking powder. Slowly add the dry ingredients to the mixture. Mix until smooth. Dust the blueberries with flour and add them – not all of them – to the mixture. Fill the muffin cups with the batter. Put the remaining blueberries on the top. Bake at 180° (350 F) for about 25 minutes (we suggest the use of a toothpick to check if baked). Switch off the oven and let the muffins rest for 5 minutes. Remove from oven and let the muffins cool.
Frosting: Beat the butter and the confectioners sugar together. Mix until smooth. Melt the white chocolate and add to the mixture. Mix until all is smooth.
In the end, decorate the muffins with the frosting by using a baking syringe or a sac à poche.