Chocolate Yule Log (Bûche de Noël)

Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.

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Chocolate Yule Log (Bûche de Noël)
Course Dessert
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Sugar syrup
Biscuit
Chantilly cream
Course Dessert
Prep Time 40 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Sugar syrup
Biscuit
Chantilly cream
Instructions
Sugar syrup
  1. In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Biscuit
  1. Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
  2. Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
  3. Using a spatula, gently fold in flour and cocoa powder.
  4. Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
  5. Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Chocolate ganache
  1. Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
  2. Then mix it until the mixture is smooth.
  3. Add butter and mix until this is fully dissolved.
  4. Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it's not anymore liquid and has a spreadable texture.
Chantilly cream
  1. Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Assemblage
  1. Paint the biscuit with sugar syrup.
  2. Spread the chantilly cream evenly over the biscuit.
  3. Roll up firmly.
  4. Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
  5. Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
  6. Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.

Easy Apple Cake

Delicate and full of apples easy to make cake. Recipe is very similar to famous Russian Apple Sharlotka but with a little of olive oil and baking powder.  Must try!

 

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Easy Apple Cake
Take sour apples for this recipe.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 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. Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
  3. Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
  4. Pour the batter over the apples.
  5. Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
  6. Let the cake cool then transfer to plate.
  7. Sprinkle with confectioner's sugar.

Cabbage and Carrot Slaw

This cabbage and carrot slaw is simple, healthy and nutritious. It is super easy to make and requires only a few ingredients. A perfect side dish to literally anything.

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Cabbage and carrot slaw
It tastes even better the next day.
Course Salads
Prep Time 15 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
  2. Peel the carrots and shred them.
  3. Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.

Bread Kvass

A traditional Russian bread kvass is a fermented and carbonated beverage in which the main components are Rye bread, yeast, sugar, water and raisins. In Russia kvass is used in some cold recipes such as okroshka.

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Bread Kvass
Course Drinks
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 14 hours
Servings
servings
Ingredients
Course Drinks
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 14 hours
Servings
servings
Ingredients
Instructions
  1. Slice Rye bread.
  2. Position a rack in the upper third of an oven and preheat the broiler. Arrange bread slices on a baking sheet. Broil the slices until dark brown, turning them over only once, about 3-4 minutes per side.
  3. In a large bowl, mix together active dry yeast, sugar and water. Place bread and raisins in 3 Mason jars and fill the jars with water.
  4. Cover the jars with lid or plastic wrap and let it stand on the countertop for 6-8 hours at room temperature, stir the mixture occasionally.
  5. Carefully remove the toasted bread and raisins and discard them. Using a strainer pour the kvass into empty jars or plastic containers and place in the refrigerator overnight.
  6. Serve chilled and ENJOY!

Berry Charlotte Cake

This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.

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Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round. If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Course Dessert
Prep Time 30 minutes
Cook Time 3 minutes
Passive Time 6 hours
Servings
servings
Ingredients
For decoration
Course Dessert
Prep Time 30 minutes
Cook Time 3 minutes
Passive Time 6 hours
Servings
servings
Ingredients
For decoration
Instructions
  1. Rinse and drain berries, add sugar and puree until smooth.
  2. Pass the puree through a fine sieve, to remove all tiny seeds.
  3. You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
  4. Add 4-5 Tbsp of cold water to gelatin, and set it aside.
  5. Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
  6. Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
  7. Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
  8. Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
  9. Measure the length you need.
  10. You can trim off one end of each ladyfinger.
  11. Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
  12. If you having trouble fitting the last ladyfinger in, you can cut it in half.
  13. Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
  14. Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
  15. Dust with cocoa powder.
  16. Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
  17. You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂

Pickled Cabbage

For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!

 

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Pickled Cabbage
Course Salads
Cook Time 3 minutes
Passive Time 12 hours
Servings
servings
Ingredients
Course Salads
Cook Time 3 minutes
Passive Time 12 hours
Servings
servings
Ingredients
Instructions
  1. Cut, core and shred cabbage finely.
  2. Peel the carrots and grate.
  3. Peel the garlic and cut each clove into 4 pieces.
  4. Place vegetables in a mason jar.
  5. Meanwhile, in a large pot, boil water with salt, sugar and olive oil. Remove from the heat and add vinegar.
  6. Pour hot marinade over the cabbage and let it cool completely.
  7. Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.

Creamy Vanilla And Chocolate Jelly

Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.

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Creamy Vanilla And Chocolate Jelly
You can also make it in one big baking pan and cut it into small squares.
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5-6 hours
Servings
servings
Ingredients
Vanilla layer
Chocolate layer
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5-6 hours
Servings
servings
Ingredients
Vanilla layer
Chocolate layer
Instructions
Vanilla layer
  1. In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
  2. In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
  3. Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
  4. Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).
Chocolate layer
  1. In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
  2. Place over medium heat and heat until barely boiling, stirring constantly.
  3. Remove from the heat and strain through a fine sieve. Let the mix cool down.
  4. Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
  5. Refrigerate for 2 more hours.

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.

Chocolate Chip and Nut Cookies

Excellent Chocolate Chip Walnut Cookies. I’ve tried a lot of different chocolate chip cookie recipes, and this one is the best one by far. They have the right balance of flavor and texture. My kids remove them from the oven as soon as the edges turn gold. They don’t look done when they are, so be carefully not to burn the bottoms.

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Chocolate Chip and Nut Cookies
Dough balls may be frozen, which is very convenient when you have someone coming over. Don't forget to add some extra time to the baking.
Course Dessert
Prep Time 15 minutes
Cook Time 8 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 8 minutes
Servings
pieces
Ingredients
Instructions
  1. Preheat oven to 380 degrees F. Cover 2 baking sheets with parchment paper. Beat together butter, brown sugar, granulated sugar and vanilla sugar.
  2. Add eggs.
  3. Little by little add sifted flour ,mixed with salt and baking soda.
  4. Add chocolate chips and mix well.
  5. Spoon out the cookie dough using a cookie scoop(use your hand if you don't have cookie spoon) and place on the parchment lined baking sheet. Divide the nuts and seeds on top of the each cookie and gently press down on the dough ball to flatten slightly.
  6. Bake for 8-10 minutes, until the edges are set but the middle is still soft.
  7. Let cool cookies for few minutes then transfer them with a spatula to a rack to cool completely.
  8. Enjoy it with glass of milk or your favorite tea.

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.

 

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