French Chocolate Mousse

Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no added sugar, all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.

In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!

 

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French Chocolate Mousse
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Prep Time 15 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Prep Time 15 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. Melt chocolate in microwave (or use a double boiler) until the chocolate is completely melted.
  2. Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  3. Whisk egg whites with salt until stiff.
  4. Carefully fold the egg whites into chocolate using a spatula.
  5. You should have a uniform and well aerated mousse.
  6. Divide the mousse among individual glasses. Refrigerate your dessert for 4 hours.

Ice Cream Cake Iceberg

I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.

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Ice Cream Cake Iceberg
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Instructions
  1. Separate egg yolks from egg whites. Whisk egg yolks with sugar.
  2. When the sugar is dissolved add vanilla extract and mix well.
  3. In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don't over whip).
  4. Using a spatula, combine egg yolks with whipped cream together.
  5. In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  6. With a spatula, carefully combine egg whites with whipped cream.
  7. You should get a nice fluffy cream.
  8. Spread the cream evenly into a silicone pan or salad bowl.
  9. Cover with plastic wrap and refrigerate for 6 hours or overnight.
  10. Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
  11. Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  12. Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
  13. Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.

Chocolate Chip Banana Nut Muffins

These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.

I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…

Print Recipe
Chocolate Chip Banana Nut Muffins
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  2. Stir eggs, brown sugar and salt.
  3. Mash bananas with a fork and mix them with egg mixture.
  4. Stir almond flour and mix until smooth.
  5. Add melted butter.
  6. Then chopped nuts and chocolate chips. Mix well.
  7. Spoon batter into prepared muffin cups.
  8. Bake in the preheated oven until golden, 25-30 minutes.

Buckwheat Crepes

The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filing: cheese, veggies, eggs, ham, mushrooms, salmon, caviar…  The filing option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.

This recipe is gluten free!

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Buckwheat Crepes
One of the most common tips you're likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
crepes
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
crepes
Ingredients
Instructions
  1. Combine buckwheat flour with salt, milk and water together.
  2. Add eggs.
  3. Add melted butter and whisk until smooth.
  4. Cover with plastic and and let rest for 2 hours.
  5. Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
  6. Always keep your eyes on the pan.
  7. Brush each crepe with butter and serve while they are still hot.

Profiteroles With Vanilla Ice Cream And Chocolate Sauce

Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with.

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Profiteroles With Vanilla Ice Cream And Chocolate Sauce
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Instructions
The dough
  1. Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
  3. Add sifted flour and mix well.
  4. Mix until the dough comes away from the walls and forms into a ball.
  5. Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
  6. The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  7. Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
  8. Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
Filling
  1. Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
  2. Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
Chocolate souce
  1. In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
  2. Mix it until the mixture is smooth.
  3. Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.

Potato Pancakes (Draniki)

One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki  recipes that use mashed potato also, but I personally prefer my potato to be coarsely  grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.

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Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
  2. In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
  3. In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
  4. Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
  5. Garnish with fresh herbs and serve them hot with sour cream.

Almond Flour Banana Bread

This banana bread gets its amber color and caramelized taste from brown sugar and the taste is amplified by the almond flour. This is not gluten-free recipe, you need to add a little of all purpose flour too.

If you don’t have almond flour or brown sugar, you can try our famous Chocolate Chip Banana Nut Bread.

If you are looking for gluten-free recipe, try our Chocolate Chip Banana Nut Muffins.

 

 

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Almond Flour Banana Bread
Although the chocolate chips and walnuts are not mandatory, they add a whole new level of taste and texture to this cake.
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees F (180C). Grease a large bread pan and set aside.
  2. Mash bananas with a fork and mix them with brown sugar.
  3. Add eggs and mix well.
  4. Add melted butter,
  5. and almond flour.
  6. Then add all purpose flour, salt and baking powder. Mix well.
  7. Add walnuts
  8. and chocolate chips.
  9. Pour the batter into bread pan and bake for about 55 minutes.
  10. Banana bread is ready when a knife inserted into the center comes out clean. Cool the bread in pan for 10 minutes. Remove from pan to wire rack to cool completely.

Lemon Cake

I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth  waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee  this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂

Print Recipe
Lemon Cake
Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Icing
Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Icing
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a loaf pan.
  2. Combine eggs and sugar.
  3. Add lemon zest, lemon juice and lemon extract.
  4. Add vegetable oil and mix.
  5. Gradually add greek yogurt and mix until combined.
  6. Stir in baking powder.
  7. Slowly add flour. Blend until smooth.
  8. Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
  9. Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
  10. Whisk confectioners' sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.

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.

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!

Print Recipe
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 370 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.
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