Flourless chocolate cake

A delicate gluten free chocolate cake that melts in your mouth. The recipe is absolutely simple without any flour! All you need is chocolate, butter, sugar and eggs.

 

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Flourless chocolate cake
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Melt the chocolate and butter on a water bath or in a microwave. Mix well.
  2. Add sugar and mix well.
  3. Separate yolks from egg whites.
  4. Add yolks into the melted chocolate and mix.
  5. Add salt to the egg whites, and beat into a thick foam.
  6. Using a spatula carefully fold in whipped egg whites into chocolate mass.
  7. Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
  8. Bake in in the preheated oven for about 25 minutes. The exact time of baking depends on the oven, size and quality of the baking pan. Once the the cake is moist and not liquid inside (it's not a lava cake) - it's ready. Please, don't overcook!
  9. Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.

Heart-shaped Ice Cream

To please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate… this icy dessert will melt hearts!


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Heart-shaped Ice Cream
Choose your favorite sorbet or ice cream flavor (or your significant other's) and serve this dessert with whipping cream, chocolate and fruit.
Course Dessert
Prep Time 10 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
  2. Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
  3. Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
  4. Whip the heavy cream with the sugar until fluffy. Don't over beat.
  5. When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.

Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.


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Mini Pavlova

I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.

Prep Time 35 minutes
Cook Time 1 hour 30 minutes

Servings
servings


Ingredients
Meringue

Cream

Prep Time 35 minutes
Cook Time 1 hour 30 minutes

Servings
servings


Ingredients
Meringue

Cream


Instructions
Meringue
  1. Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.

  2. While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.

  3. Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.

  4. Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.

  5. Bake in center of oven until dry and crisp, about 1 1/2 hours.

  6. Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.

Filling
  1. With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.

  2. Spoon cream into piping bag.

  3. Right before serving, pipe frosting on the pavlovas and top with fresh berries.

  4. If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.


Recipe Notes

Pease don't waste your egg yolks, you can always make Creme brûlée.

 

Normandy Apple Pie

My version of Normandy Apple Pie, with calvados and sour cream, of course.

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Normandy Apple Pie
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Instructions
  1. Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
  2. Bake for 12-15 minutes.
  3. Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
  4. Arrange the apples slices in an overlapping spiral pattern.
  5. In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
  6. Pour the mixture over the apples.
  7. Bake for another 15 minutes.
  8. Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
  9. Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.

Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.

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Chocolat Hazelnut Truffles
If you don't have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don't forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours
Servings
pieces
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours
Servings
pieces
Instructions
  1. Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
  2. Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
  3. Whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
  4. Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
  5. Roll in cacao powder.
  6. Refregirate for at list 1 hour.

Walnut Pineapple Upside-Down Cake

Once baked the walnuts get that gooey-caramel and crunchy coating.

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Walnut Pineapple Upside-Down Cake
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9-10 inch round cake pan. Place pineapple slices on the bottom of the pan.
  2. In a large bowl, beat the eggs, sugar and vanilla on high speed for about 8 min. Slowly add flour. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
  3. Add chopped walnuts.
  4. Carefully spoon mixture into a pan cake.
  5. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  6. Cool for at list 10 minutes, then turn the pan over onto a serving plate. Wait 30 seconds then lift the pan off.

Russian Apple Cake Sharlotka

Apple Sharlotka cake is one of the most popular desserts that each Russian kid will remember from their childhood. The recipe is so simple that you don’t even need to write it down. It will be very easy to remember once you’ve made it: 3 apples, 3 eggs, 1 cup of sugar, 1 cup of flour. That’s it, enjoy!

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Russian Apple Cake Sharlotka
If the apples are too sweet, sprinkle with freshly squeezed lemon juice.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Wash, peel and dice apples into 1-inch pieces. Lay out the diced apples on the bottom of the pan.
  3. Using a mixer beat eggs with sugar, until its two times in volume. Using a spatula carefully fold in sifted flour. Pour the batter over the apples.
  4. Bake for about 45 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off a little, transfer to plate.
  5. Dust it with powdered sugar before serving.

Easy Madeleines

Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.

You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.

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Madeleines
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
pieces
Ingredients
Instructions
  1. In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
  2. Carefully fold in the flour, baking powder and pinch of salt.
  3. Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
  4. Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
  5. Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
  6. With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
  7. If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.

Vanilla Creme Brulee

Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into….  Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel.  This Vanilla creme brulee is very easy to make if you follow all the steps correctly.

It will perfectly complete your  cafe gourmand if the crème brûlée is served in small ramekins.

Look at this short video on a creme brulee “drama”! 🙂

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Vanilla Crème brûlée
Use vanilla extract instead of vanilla bean, if you don't have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don't own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Passive Time 6 hours
Servings
servings
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Passive Time 6 hours
Servings
servings
Instructions
  1. Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
  2. Add the cream a little at a time and stir. Remove the scum with a tea spoon.
  3. Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
  4. Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
  5. Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
  6. Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
  7. Before serving, cover each cold creme brulee evenly with sugar (1 tsp). Caramelize using a propane torch. If you don't have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
Recipe Notes

With remaining eggs white, you could make some Coconut cookies.

Pâte brisée Pie shell

Shortbread dough is very popular when making quiche, pie, tart and tartelettes. You’ll be amazed how easy it is to make this unsweetened pie shell. It turns out light, crumbly, crunchy and deliciously buttery. After trying making this recipe you will never go back to store-bought crust again.

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Pâte brisée Pie shell
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. In a large bowl or on the clean table surface combine salt and flour together. Add chunks of softened butter.
  2. Use finger to combine until crumbly.
  3. Add egg yolks and start to knead the dough, only add as much water as dough needs. Do not over-knead.
  4. Shape into a ball.
  5. Wrap in plastic wrap and chill at least for 1 hour.
  6. Preheat oven to 380°F. Unwrap dough and roll into a thin circle between two pieces of parchment paper.
  7. Fit dough into a tart pan, press firmly on bottom and sides. Trim any extra dough. Pick all over with a fork.
  8. Bake in the oven for about 20 minutes, until pie shell is lightly golden.
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