Flourless chocolate cake

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

My Cafe Gourmand

Flourless chocolate cake

Natalija
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 8 servings

Ingredients
  

  • 200 g chocolate chips (60%)
  • 150 g unsalted butter
  • 200 g sugar
  • 6 eggs
  • 2 pinches salt
  • 1/4 tbsp powdered sugar

Instructions
 

  • Melt the chocolate and butter on a water bath or in a microwave. Mix well.
  • Add sugar and mix well.
  • Separate yolks from egg whites.
  • Add yolks into the melted chocolate and mix.
  • Add salt to the egg whites, and beat into a thick foam.
  • Using a spatula carefully fold in whipped egg whites into chocolate mass.
  • Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
  • 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!
  • Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.
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Cucumber Bites With Boursin Cheese and Salmon

The freshness of the cucumber and the bite of Boursin cheese in this smoked salmon roll will hit all of your taste buds.

Cucumber Bites With Boursin Cheese And Salmon

Natalija
If you are not familiar with Boursin™ cheese or you don’t have any, don’t worry. A good substitute for Boursin is Philadelphia cream cheese or farmer cheese with some garlic and fresh herbs.
Prep Time 15 mins
Total Time 15 mins
Servings 6 persons

Ingredients
  

  • 1 english cucumber
  • 8 thin smoked salmon slices
  • 90 g Boursin cheese
  • some fresh dill (optional)
  • 2 pinches paprika (optional)

Instructions
 

  • Cut the cucumber into slices (1/2 cm). Cut each slice of smoked salmon in half lengthwise (smaller than your cucumber slice).
  • Spread 1tsp of Boursin™ cheese on each salmon strip and roll it up.
  • Top each cucumber slice with a salmon roll. Insert a wooden stick down the center to keep everything together. Garnish with finely chopped fresh dill and paprika. Serve at once or keep refrigerated until needed.
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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.

Chocolat Hazelnut Truffles

Natalija
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 mins
Cook Time 2 mins
Total Time 3 hrs 22 mins
Servings 45 pieces

Ingredients
  

  • 30 g hazelnuts
  • 150 ml heavy whipping cream
  • 200 g dark chocolate (60-70% cacao)
  • 50 g unsalted butter
  • 2 Tbsp cacao powder

Instructions
 

  • 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.
  • Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
  • Add butter and whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
  • 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.
  • Roll in cacao powder.
  • Refrigerate for at least 1 hour.
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Pumpkin Soup

French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.

To impress your guests, serve this soup in individual pumpkins.

Pumpkin Soup

Natalija
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 6 servings

Ingredients
  

  • 2 leeks (white part only)
  • 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
  • 4 Tbsp olive oil
  • Salt and freshly ground black pepper
  • Some heavy whipping cream or sour cream (optional)
  • Some fresh herbs (cilantro, green onion, parsley) to garnish

Instructions
 

  • Wash and chop the leeks.
  • Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
  • Peel and cut into regular cubes.
  • In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
  • Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
  • Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
  • Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
  • Serve hot, with sour or heavy whipping cream and fresh herbs.

For a special presentation:

  • Cut off the top of a small pumpkin and scrape the inside.
  • Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
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Roasted Pumpkin Wedges

Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.

Roasted Pumpkin Wedges

Natalija
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 4 wedges of a big pumpkin
  • 1 clove of garlic
  • salt and black pepper
  • Some olive oil
  • Some fresh herbs (parsley, cilantro or scallions)

Instructions
 

  • Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
  • Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
  • Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn’t need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
  • Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
  • Sprinkle the roasted pumpkin wedges with fresh herbs and they’re ready to be served!
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Easy poached pears with chocolate

The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.

Easy poached pears with chocolate

Natalija
Prep Time 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Servings 8 servings

Ingredients
  

  • 4 pears
  • 750 ml water
  • 3 Tbsp sugar
  • 1 vanilla bean cut in half longwise
  • 50 g dark chocolate
  • Some Fresh mint

Instructions
 

  • Peel the pears.
  • Cut them in half, then core.
  • In the pot, bring water to a boil with sugar and vanilla bean.
  • Add the pears and boil for 10 to 15 minutes, until they became soft but keep their shape. Remove the pot from the heat and let the pears cool in the syrup.
  • To serve, drain the pears well. Then place each half on an individual plate.
  • Sprinkle with shredded chocolate and decorate with mint.
  • You can also serve this dessert in a glass.
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Appetizer Shishito Peppers

You can find shishito peppers in your favorite grocery store. Prepare this super quick recipe in no time and your guests will love this delicious appetizer.

Did you know that 1 in 10 shishito peppers are really spicy?

Appetizer Shishito peppers

Natalija
Minimal preparation for an excellent appetizer (or side dish).
You can serve them with soy sauce for dipping.
Prep Time 2 mins
Cook Time 2 mins
Servings 4 people

Ingredients
  

  • 6 oz Shishito peppers
  • a bit of olive oil
  • Salt and freshly ground black pepper

Instructions
 

  • In a saute pan heat olive oil over medium-high heat.
  • Add the shishito peppers and stir for 1-2 minutes, heating them up until they blister. Add salt and black pepper.
  • Place the peppers on a paper towel to remove excess oil and serve.
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Virgin Mojito

Just because I don’t drink alcohol doesn’t mean that I have to stick with plain water… This virgin mojito is a perfect beverage for any family and friends gatherings.  There are many ways to make virgin mojito.  Personally, I think the version with Ginger Ale tastes the best.

Virgin Mojito

Irina
Prep Time 7 mins
Total Time 7 mins
Servings 15 people

Ingredients
  

  • 4 limes
  • 2 lemons
  • 1 big bunch of mint
  • 10 cups ice cubes
  • 2 (1.5 L) bottle of sparkling water or club soda
  • 1 (1 l) bottle of ginger ale

Instructions
 

  • Slice lemons and limes.
  • In a big jar combine the limes, lemons, fresh mint and ice cubes together.
  • Top with sparkling water, Ginger Ale and stir.
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Peach Melba

This is my version of a classical dessert “Peach Melba”. You just need roasted peaches, a red berry sauce and an exquisite whipped cream.

Peach Melba

Natalija
If you’re in a hurry or you don’t have fresh peaches, just use canned peaches.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Servings 6 people

Ingredients
  

  • 3 peaches
  • 1 Tbsp brown sugar (or sugar)
  • 250 g berries (raspberries, strawberries, blackberries)…)
  • 200 ml heavy whipping cream ( 35%) very cold
  • 2 tsp sugar
  • 1/2 l vanilla ice cream
  • Some dark chocolate
  • Some sliced almonds

Instructions
 

  • Preheat oven to 390 degrees F. Line one baking sheet with parchment paper.
  • Cut the peaches in half, and remove the stones. Place the peach halves on the baking sheet. Sprinkle with brown sugar.
  • Bake in the oven about 35 minutes until the peaches are tender. Remove from the oven, let them cool down completely, then carefully peel the skin.
  • Rinse and drain fresh berries and puree them until smooth. Pass the puree through a fine sieve to remove all tiny seeds.
  • Whip the heavy cream with the sugar until fluffy. Don’t over beat.
  • In each glass, put one half of peach and one ball of vanilla ice cream.
  • Pour 2 tablespoons of berries puree.
  • Add the whipped cream and finish with chocolate crumbs and sliced almonds. Serve right away.
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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!

 

Print

Easy Apple Cake

Take sour apples for this recipe.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Natalija

Ingredients

  • 4 eggs
  • 200 g sugar
  • 150 g sifted flour
  • 2 tsp baking powder
  • 2 Tbsp olive oil
  • 3 big apples Granny Smith
  • 1 tsp confectioner's sugar (facultatif)

Instructions

  • Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  • Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
  • Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
  • Pour the batter over the apples.
  • Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
  • Let the cake cool then transfer to plate.
  • Sprinkle with confectioner's sugar.

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