Archives for category: Deserturi


Please don’t go googling for “douceur chocolat” because my cake will look pretty embarrassing :p

i got some of the calculations wrong when i put the recipe together and also used the wrong tools, ran out of the round disks, so i used a square paper plate and the cake took the shape of the plate, when i took the cake off the plate, it collapsed slightly :)) anyway, imma gonna move on to the recipe.

I couldn’t find a recipe online, i didn’t search properly, i’m sure. But i was able to improvize on the layers. I have no idea how the elements in the original cake were made, but here’s what i did.

1. base layer is a cocoa genoise

2. second layer is a hazelnut meringue (hazelnut dacquoise)

3. the filling that binded the two was a roasted hazelnut milk chocolate ganache, whipped.

4. on top of the dacquoise i smeared a mix of crispy hazelnut praline, feuilletine, caramelized sugar and milk chocolate ganache.

5. fifth layer was a dark chocolate mousse (that was actually a chocolate bavarian)

6. tempered dark chocolate +mousse and chocolate bits (this could’ve been done a lot better if i had enough time)

The issue with my time is i also have a full time job in need of my attention and thus, i’m almost always rushing everything because i have real work to do :))

cake layers


1. Cocoa genoise

– 2 eggs

– 50 g sugar

– 30 g flour

– 5 g high quality cocoa (20-21%fat)

– 10 g cornstarch


1. eggs+sugar set on bain marie (over a pot of simmering water) till the sugar disolves and egg mixture feels hot if you dip your pinkie in it. be careful not to scramble them.

2. whip till it holds a ribbon

3. sift the dry ingredients over the egg mixture (sifting helps incorporate a bit more air too). careful not to deflate the egg mixture.

4. pour the batter into a cake tin (i used a 24 cm one) and bake at 160 degrees C till the cake springs back into shape when pressed lightly on the top.

Let it rest at room temperature

2. Hazelnut Dacquoise

– 90 g egg whites (roughly 3 egg whites)

– 50 g granulated sugar

– 40 g powdered sugar

– 80 g roast and powdered hazelnuts

– 10 g cornstarch

1. egg whites +pinch of salt +few drops of lemon juice whipped till soft peaks

2. gradually add granulated sugar and whip till stiff peaks

3. blend the powdered sugar+hazlenuts+cornstarch in a food processor

4. fold the nut mix into the meringue and pipe on a baking tray lined wiht parchment paper,  bake at 100 degrees C for 1 h (or till it dries out)

3. Milk chocolate ganache

– 200 g milk chocolate

– 150 g heavy cream (35% fat)

– 50 g roasted hazlenuts, roughly chopped

Bring the heavy cream to a simmer, pour over chopped chocolate, let rest a bit, then mix well till it turns into a silky smooth cream, add hazelnuts, let it chill down (you don’t want this to split whne you whip it)

4. Feuilletine

– 35 g butter

– 35 g egg white

-35 g flour

– 35 g powdered sugar

Mix all together in a bowl till you get a smooth batter, spread it on the back of a baking pan lined with parchment paper (2 mm thick) and bake at 200 degrees C for 8-10 minutes till it turns a light shade of brown

Peel off the paper and let it cool (it’s going to turn really crispy when cold)

Mix the feuilletine and praline into the chocolate ganache.

5. dark chocolate mousse

– 130 ml heavy cream

– 3 egg yolks

– 20 g sugar

– 1 tonka bean

– 150 g dark chocolate

– 4 g gelatin

– 250-280 g whipped cream (i can’t recall exactly how much i’ve used :-s)

1. bring the heavy cream up to a boil, grate the tonka bean, let it steep for 10 minutes, bring it back to a simmer

2. mix the yolks with the sugar

3. soak the gelatin sheets in cold water

4. pour the cream over the yolk mixture to temper it a bit then set it back on the stove till it thickens up (stir constantly in an “S” shape to make sure the bottom doesn’t scald or the eggs curdle, keep stirring until the mixture thickens enough to fully coat the back of your spoon and is as smooth as silk,  it should reach a temperature of 68-72 degrees C ) remove from the heat and add the gelatin, mix well to disolve

5. pour the egg yolk mixture over the chocolate and mix well to obtain a sort of ganache, let it cool

6. whip the cream

7. when the chocolate/egg yolk mixture is cool enough, fold the whipped cream into it. the temperature needs to be right though, if the temperature on the chocolate is too high, your mousse will split, if the temperature is too low, the gelatin in the chcolate will set too quickly from the cold cream (it needs to be cold for whipping) and you’ll get weird chocolate clumps in your mousse.

8. let the mousse set in the fridge

For the tempered chocolate i used 100-150 g dark chocolate

Melted 3 thirds of it over a pot of simmering water, measured the temperature with a candy thermometer to 46 degrees C then remove it from the heat, add the rest of the chocolate and stirr constantly till it reaches 32 degrees C, remove what remains of the solid chunk of chocolate and spread the chocolate on a plastic sheet (not sure parchment paper will work the same).

I used a 20 cm cake ring to cut the chocolate into a round shape.


genoise at the base, i used a sugar syrup to brush over it, piped the chocolate ganache over it, topped it with the meringue, smeared the crispy chocolate praline over it, then i piped the chocolate mousse and topped it with the chocolate disk.

job done!

chocolate cake slice




I did a post about cupcakes earlier, and i should’ve included these as well, but “i forgot.” The recipe isn’t mine, it’s borrowed from David Lebovitz, whose blog is my most reliable source of inspiration when it comes to chocolate treats.

the below quantities yield about 34-36 mini cupcakes.


– 60 g dark chocolate

– 60 ml freshly brewed coffee or boiling water (i used both coffee, and instant coffee+hot water with good results)

– 115 g unsalted butter

– 150 g powdered sugar (i used a mix of white and brown sugar)

– 2 eggs (room temperature, separated)

– 150 g flour

– 20 g cocoa powder (i use dutch cocoa, dark)

– 5 g baking powder

– 5 g baking soda

– 125 ml milk+few drops of lemon juice


1. hot water/coffee goes over teh chocolate, set aside

2. sift the flour, cocoa, baking powder and soda together

3. butter+sugar creamed together till pale and fluffy

4. add yolks

5. add chocolate+coffee mixture, mix thoroughly

6. add half the flour, mix, add all the milk, mix slowly, add remaining flour, mix till all flour is incorporated, don’t over mix

7. whip the egg whites with a few drops of lemon and pinch of salt, add to the above mix and just blend all slowly, till no more traces of egg white are to be seen in the dough, careful not to overmix

8. bake in a pan lined with muffin liners for 20-25 minutes, check for doneness with a toothpick. these had smaller domes, even though they seemed to be rising during baking, tehy kinda deflated by the time they got cold, but the texture was decent.

For frosting i used simple dark chocolate ganache.

– 100 g dark chocolate

– 100 ml heavy cream

heavy cream brought to a simmer, poured over chopped chocolate, mixed thoroughly, left to cool in the fridge for a while, whipped and piped using your own imagination.



Am omis cupcakesii cu ciocolata din postu’ de ieri, din greseala sau de lene, we’ll never know now will we? 😀

Mai jos aveti o reteta luata de pe blogul lui David Lebovitz, una dintre sursele de incredere cand vine vorba de produse care au la baza ciocolata.

din cantitățile de mai jos am obtinut aproximativ 34-36 mini prajiturele.


– 60 g ciocolata neagra

– 60 ml de cafea proaspăt preparată sau apă fierbinte (am folosit atat de cafea, cat si cafea instant + apa calda cu rezultate bune)

– 115 g unt (temperatura camerei)

– 150 g zahar pudra (am folosit un amestec de alb și zahăr brun)

– 2 oua (la temperatura camerei, separate)

– 150 g făină

– 20 g cacao (eu folosesc cacao olandeză, neagra)

– 5 g praf de copt

– 5 g bicarbonat de sodiu

– 125 ml lapte + cateva picaturi de suc ​​de lamaie


1. apa caldă sau cafeaua se rastoarna peste ciocolata maruntita si se lasa putin, apoi se amesteca pentru omogenizare si se da deoparte

2. faina, cacaoa, praful de copt și bicarbonatul de sodiu se cern împreună

3. untul + zahărul se amesteca împreună până se deschid la culoare si capata un aspect pufos (?!)

4. se adauga galbenusurile si se amesteca bine

5. se adauga ciocolata + cafeaua si se amestecă bine

6. se adaugă jumătate din făină, se amestecă, se adaugă tot laptele, amestecand usor, se adauga restul de faina, se amesteca iar pana se incorporeaza si faina, atentie sa nu amestecati prea mult

7. albusurile se bat separat cu putina sare si zemaa de lamaie si se adauga peste amestecul de mai sus, se amesteca usor, cu miscari ample de jos in sus pana cand nus e mai vad urme de albus apoi se toarna in forme de briose

8. se dau la copt la 180 grade C pentru 20-25 de minute, pentru a verifica daca sunt coapte, folositi testul scobitorii

Pentru crema am folosit un ganache de ciocolata neagra, batut

– 100 g ciocolata neagra

– 100 ml smantana

Smântâna incalzita se toarna peste ciocolata maruntita, se amesteca si se lasat la rece in frigider apoi se mixeaza pana cand capata un aspect pufos (seamana cu crema de unt).  eu le-am decorat ca pe alea dinainte, exersez miscarea aia de floare deocamdata.



This is a special dedication for Dani 😀

I thought cupcakes were overrated.  They’re pretty, easy to make and  incredibly versatile (which i approve), they’re a great treat that any home baker can make, but i  was never a fan because i don’t approve of flashy colors in food, and natural colors are never that strong or pleasant.

and to reinforce my previous statement, a week or so ago, i had to make a cake using artificial food coloring, black, to be more precise. i accidentally spilled some of it on my elbow skin (Don’t ak) and it took nearly three days to completely wash off. and i did scrub, with a ponce stone (?!) to obtain a slightly lighter shade of dark red/purple, i’m not sure because my skin was itchy and red from all the scrubbing.

now, imagine if all that shit would be ingested. how do you scrub it off the interior of your own body? 😀

that was black food coloring, and black is stronger than all, but a lot of food coloring goes into a lot of sweets (cuz it’s sweets we’re talking about), msotly frosting and icing but also the shells of macarons that so many ppl enjoy. of course, moderation is key, but long term, food coloring should not be encouraged. i know there are other harmful stuff, but food coloring is one that can easily be avoided. (however, i do sometimes use it myself, bits of it, most often for macarons and a few times for sugar paste. sugar paste is another thing i don’t quite enjoy working with 😀 but this is another story).

the second reason why i just couldn’t feel any desire for cupcakes is …. BUTTERCREAM (that most cupcakes out there have on top).

i understand it’s cheap, quick and reliable. but there are a lot more options out there that are healthier, just as pretty and far better tasting. and if you’re going to use buttercream, why not do a swiss meringue buttercream, a lot more stable, smoother and just a bit lighter.

now it’s time i stopped berating those using food coloring and buttercream for cupcakes and move on to the positives.


When i think of cupcakes i think color, joy, sprinkles and Martha Stewart (i was really young when i watched a TV show of Martha baking a batch of these tiny things and then frosting with dollops of buttercream and sprinkles, and they were new to me, tehy weren’t popular in romania at the time, and by the time the show was over, i had to wipe the drool off my face).

So here it is, a cupcake recipe adapted from Martha’s vanilla cupcakes. (my quantities make 24-30 mini cupcakes, and 12-15 large cupcakes) that i topped with blueberry ganache, dark chocolate ganache, caramel swiss meringue buttercream and lemon swissmeringue buttercream.


– 92 g butter (room temperature)

– 135 g powdered sugar

– 2 eggs (separated, room temperature)

– 90 g room temperature sour cream (can be replaced with milk+few lemon drops, in which case, increase the butter to 113 g)

– 150 g flour (i use a type of flour that has 8.8 g protein/100 g, the lower the protein, the fluffier the cake)

– 4 g sodium bicarbonate


1. turn your oven at, needs to be preheated to 180 degrees C and line your cupcake pan with paper liners

2. sift the flour and bicarbonate together

3.  cream the butter and powdered sugar till pale and fluffy

4. add the yolks one by one, this will be the wet mix

5. turn off the mixer and whip the egg whites with a pinch of salt and few drops of lemon (make sure the whisk and bowl are clean, no traces of fat) whip them whites till really foamy

5. add half the flour to the wet mix and mix slowly till it’s slightly incorporated, add the sourcream/milk, and mix just a bit, add the rest of the flour and incorporate

6. add the egg whites and fold the batter till no more traces of whites on teh surface, don’t overmix .

Fill the moulds with the batter three quarters up and bake for 15-20 minutes till toothpick comes out clean. they should grow tiny domes, that’s a good thing 😀

In order to decorate, i made several fillings, including swiss meringue buttercream.


Blueberry white chocolate ganache 

– 100 g white chocolate

– 100 g heavy cream

– 30-50 g blueberry puree (mash the blueberries with a spoonful of sugar, few lemon drops, bring to a boil, reduce it a bit till it thickens and you’re done. i strained mine cuz whole blueberry pieces don’t go through my piping bag, but this step can be skipped, for more texture)


1. bring the heavy cream to a simmer, till it bubbles on the edges at least

2. pour over the chocolate, wait a bit, mix well till it thickens up a bit

3. add the blueberry puree and mix

4. this is important, needs to be chilled in the fridge for 1 h, or shoved in teh freezer till it cools completely. if it’s not cooled entirely, there’s a chance it will split

5. when it’s entirely cooled, whip it till it keeps its shape, might take 5 minutes, 10 minutes, depending on your mixer.

in order to ‘decorate’ i made a little hole in the cupcake top, poured some blueberry puree inside and topped it with whipped ganache.

For the swiss meringue buttercream i used Andie’s recipe.

i split that into two parts, added caramel sauce to half of it and lemon curd to the other.



Cupcakes, versiunea mini

Cu dedicație specială pentru Dani : D

Pe scurt, mie nu mi-o placut in mod special cupcakesii niciodata. Majoritatea folosesc coloranti si crema de unt, si eu nu m-am deranjat sa fac pana acum cateva zile. si daca tot am zis ca fac, am zis sa caut o reteta care sa-mi placa si mie, si sa obtin ceva pufos, umed si aromat.

Când mă gândesc la prajiturile astea, ma gandesc la culori vesele, dragute si…  Martha Stewart (pe ea am vazut-o facand cupcakes intr-o emisiune prima data.)

Asadar, am luat o reteta de cupcakes clasice (cu vanilie) de la ea de pe blog si am adaptat-o putin. ( Cantitățile is pentru 24-30 mini prajiturele , și 12-15 cupcakes mari)

La capitolu creme am facut ganache de ciocolata alba si afine , ganache de ciocolata neagra , crema de unt cu bezea elvetiana cu caramel si lamaie.



– 92 g unt (la temperatura camerei )

– 135 g de zahăr pudră

– 2 oua (separate , temperatura camerei )

– 90 g smantana la temperatura camerei ( poate fi înlocuita cu lapte + cateva picaturi de lamaie , caz în care , se creste cantitatea de unt la 112 g )

– 150 g faina ( eu folosesc un tip de faina care are 8,8 g proteină/100 g , cu cat faina are mai putin gluten, cu atat iese prajitura mai pufoasa)

– 4 g bicarbonat de sodiu


1 . Se incalzeste cuptorul la 180 de grade C și se pregateste tava de briose cu hartii pentru briose

2 . se cerne faina si bicarbonatul împreună

3 . untul+zahărul pudră se mixeaza cu un tel sau cu mixerul pana se deschid la culoare si se aereaza

4 . se adauga galbenusurile unul cate unul , acesta va fi amestecul umed

5 . opriți mixerul și bateti albusurile spuma cu putina zeama de lamaie si sare, pana isi mentin forma cat de cat. aveti grija sa fie vasu curat si telu sau bratele mixerului

5 . se adauga jumătate din faina la amestecul umed și se amestecă încet, până nu se mai vad urme de faina apoi se adauga smantana/laptele si se amesteca putin, apoi restul de faina

6 . la sfarsit se adaugă albușurile de ou și se amesteca pana nu se mai vad urme de albus, nu foarte mult, nu amestecati prea mult, ca o sa iasa un aluat elastic si nu-i de bine, iese tare prajitura

se umplu formele cu aluat cam trei sferturi (o sa se umfle la copt)  si se coc timp de 15-20 de minute, pana scobitoarea iese curata .

pentru decor, eu am pus crema de ciocolata alba si iafine, crema de unt cu bezea elvetiana cu caramel si crema de lamaie.

Ganache de ciocolata alba cu afine

– 100 g ciocolată albă

– 100 g smantana pentru frisca

–  30-50 g piure afine  ( 100 g afine cu 20 g de zahar , cateva picaturi de lamaie , se aduc la fierbere , se reduc un pic pana se ingroasa și ați terminat, eu am strecurat piureu pentru crema ca sa fiu sigura ca pot sa ornez cu crema, dar pasu poate fi omis)


1 . se incalzeste smantana la foc mic , până se formeaza bule pe margini

2 . se toarnă peste ciocolata , se lasa putin, se amesteca bine pana se ingroasa un pic

3 . se adauga piureul de afine și se amestecă

4 . se lasa la frigider pana se raceste, MUSAI sa fie rece inainte sa o bateti cu telu/mixeru, altfel se poate taia. merge bagata si la congelator daca va grabiti, cel mai bine o faceti cu o seara inainte si o lasati la frgider (dureaza 5 minute).

5 . atunci când este răcita complet , se bate pana isi păstrează forma , ar putea dura 5 minute, 10 minute , în funcție de mixerul sau viteza de amestecare .

Pentru decorare, eu am scos o bucatica mica de aluat din fiecare cupcake in parte, am pus fiertura de afine, apoi crema cu un pos si dui de 1 cm. pe celelalte am pus crema de unt cu bezea elvetiana si am decorat cu sprit in forma de stea inchisa (parca asa se numeste). noh in fine, eu daca n-as avea nici un dui sau sprit, as taia o punga la un capat intr-o forma mai ciudata si as strange de aia 😀 sau cu lingura

Pentru crema de unt cu bezea elvetiana am folosit reteta lui Andie .




Right so, time for a new post. This time i would like to introduce you to these goodies: a fine combination of crispy biscuit, vanilla softness that melts in your mouth and salty chewiness of the pastry. I was intrigued by the looks of these thingies after seeing them here. I’ve used a different choux pastry recipe but  the biscuit layer is borrowed from the insanitytheory blog. I don’t have much else to add, they were a surprising and interesting treat, i would very much like to try them with different filling, for now i have a raspberry mousse in mind and perhaps roses, if i get my hands on rosewater. and coconut. could definitely use more coconut in my life. anywho, nuff with the cravings.

Recipe for the choux pastry can be found here.

The vanilla filling was made using the pastry cream here, plus 500 ml whipped cream.

As far as the biscuit layer is concerned, i used the recipe provided by insanitytheory. I got slightly more biscuit dough than pastry dough, but that’s okay, you can just reduce quantities slightly.


Ingredients for the biscuit topping

– 100g unsalted butter, very cold
– 125g cake flour
– 125g caster sugar


I used a food processor to “crumble” the butter, flour and sugar, then kneaded the dough slightly with my hands till it stuck together, rolled it into a log and let it sit in the fridge till i made the choux pastry.

You can also crumble them using your finger tips or using a pastry mixer/cutter.

To “assemble” the puffs, i piped tiny domes of choux pastry on a baking tray leaving plenty of room for them to expand, same as when you bake profiterols, then i topped them with a thin slice of biscuit dough.  Baked them at 200 degrees in a preheated oven for 10 minutes, then i cracked the oven door for just a bit to let the steam out, and turned the heat lower to 180 degrees celsius. They baked for another 15-20 minutes till they turned brown/golden. don’t open your oven door, they could collapse, don’t worry they’ll burn, they won’t, the biscuit layer prevents the bignes from burning too quickly.

While these were baking i made the creme patissiere and whipped the cream. I then mixed them together and filled the pastry balls with. I strongly insist you only fill these with cream before eating otherwise they’ll soften and lose teh crisp in the topping.

ladureewannabes collage

De data aceasta aș dori să vă prezint urmatoarele bunatati: o combinație surprinzatoare de biscuit crocant, crema moale de vanilie si aluat sarat si fraged de patiserie. Este o combinatie intre ecler/profiterol/choux a la creme cu biscuit si crema de vanilie.  Am fost intrigat de aspectul ciudat al eclerelor vazute aici. Am folosit o rețetă diferita pentru aluatul de eclere si am preluat doar reteta pentru aluatul de biscuit.

Rețetă aluatului pentru eclere/profiterol poate fi gasita aici.

Umplutura am făcut-o folosind crema de patiserie  de-aici, plus 500 g frisca batuta.

În ceea ce privește stratul de biscuiti, am folosit reteta data de insanitytheory.

Ingrediente pentru stratul de biscuit

–  100 g unt, foarte rece
–  125g faina
– 125g zahar pudra


Eu am folosit robotul de bucatarie pentru amestecarea ingredientelor dar merge si cu varfurile degetelor. Se amesteca toate trei ingredientele cu mana pana cand se leaga apoi se ruleaza in folie de plastic si se lasa la rece pana la prepararea aluatului pentru eclere si a cremei.

Pentru a “asambla” gogoselele, am spritat mici gramajoare de aluat intr-o tava, lasand mult spatiu pentru ca extind destul de mult, apoi am pus peste o felie de aluat de biscuiti. Le-am copt la 200 de grade în cuptorul preîncălzit timp de 10 minute, apoi am crapat ușa cuptorului putin cat sa iasa aburul si le-am mai lasat la copt la 180 grade pentru inca 15-20 minute.

intre timp am preparat crema de patiserie si frisca pe care le-am lasat la rece si le-am amestecat inainte de a umple gogoselele cu crema. am constatat ca daca stau cu crema in ele cateva ore se inmoaie destul de tare. daca vreti sa fie crocante, incercati sa le umpleti fix inainte de-a le servi.


cake in the making

… or leaning tower of Pisa.

It’s an almond and walnut sponge with coffee ice cream covered in italian meringue that was.. burnt slightly using the oven grill. i don’t have a torch, damn it, but will purchase one asap.

I struggled with the whole assembling part because somehow i didn’t think they wouldn’t stick, but they didnt’ stick. i should’ve waited longer for the ice cream to melt a bit before trying to stick them together. however, by the time i was done with the pics, it turned into a delicious, gooey mess, which is good.


Ingredients for the coffee ice cream

– 2 eggs, separated

– 50 ml strong coffee

–  50 g sugar

– 100 g whipped cream


1. egg yolks + 25 g sugar creamed together, tempered with warm coffee then set back on the stove and brought to 60 degrees or so, just to pasteurize the yolks (i don’t have a thermometer so i just wait till the liquid bubbles up on the edges and then remove it from the heat).

2. whip the cream and set aside

3. mix the egg whites +25 g sugar over a bowl of simmering water, it’s fine if a thin layer of whites starts coating the sides of the bowl. they should become stiff-ish, but since there’s not too much sugar, make sure you don’t over mix them.

4. mix everything together slowly, place in a container of your choice and shove it in the freezer to set.

there will be plenty of ice cream for about 3 cakes and some for savoring by itself. i actually liked it.



Prajiturica asta are un blat cu migdale si nuci, inghetata de cafea si spuma de ou. Nu arata chiar cum trebuie pentru ca nu am reusit sa ard spuma de ou prea bine. n-am torta si m-am chinuit cu grill-u de la cuptor. Asa, ea tre sa fie cat de cat cremoasa in interior, nah, eu m-am grabit s-o aranjez si nu o facut priza pentru ca straturile de cafea erau bocna. In cele din urma, dupa vreo 15 minute la temperatura camerei s-o transformat in ce trebuia sa fie, o dezordine cremoasa.

ii plin pe net de retete, si a mea nu-i cu mult diferita. am vrut initial sa fac nougat glace pentru interior si blat cu cafea si m-am razgandit ca imi ramaneau ingrediente si am zis ca nu-i ok.

Ingrediente pentru inghetata de cafea

– 2 oua

– 50 ml cafea tare

– 50 g zahăr

– 100 g frisca


1. galbenusurile de ou + 25 g zahar se amesteca pana devin cremoase si se deschid usor la culoare apoi se tempereaza cu cafeaua calda (in cazul meu, se poate folosi rece sau instant, nu-i problema) apoi se pune iar pe foc si se aduce la 60 grade C, pe-acolo, pentru a pasteuriza galbenusurile (nu am un termometru, așa că am aștepta doar până lichidul a facut bule pe marginile vasului și apoi l-am luat de pe foc).
2. frisca se bate pana la varfuri tzepene, fara zahar si se lasa la rece

3. se amestecă albușurile de ou cu 25 g de zahăr deasupra unei oale cu apa care fierbe, la foc mic, tot pentru a le pasteuriza. ii ok daca pe peretii vasului se formeaz un strat de albus intarit. spuma tre sa devina tare cat de cat, dar neavand prea mult zahar trebuie avut grija sa nu se taie.

4. Se amestecă totul cu grija apoi se toarna intr-un vas si se baga in congelator pana se intareste.




I have a cravings list. Nothing further to add. Chocolate mousse, Julia Child’s chocolate mousse, was on top of my list ever since i got this dark chocolate from Barcelona, specially designed to be used in sweets. I went straight here, on David Lebovitz’s blog, found THE RECIPE and did it. i tweaked it just a bit, but it’s mainly the same. I halved the quantities and obtained two large ramekins and two tiny espresso cups.


– 85 g dark chocolate

– 85 g butter

– 50 ml strong coffee

– 2 eggs

– 80 g sugar

– bit of salt


I wanted to pasteurize the eggs just to be on the safe side so i split the sugar quantity in two, 40 g for the yolks and 40 for the whites.

1. chocolate+butter+coffee on bain-marie till smooth, the water should be simmering not boiling

2. yolks+40 g sugar mixed together till fluffy and pale then cooked over simmering water for 3-4 minutes, removed from the heat and kept stirring till they chilled a bit. i didn’t chill them on ice, didn’t have any in hand. Once i noticed they might harden up and become gluey, i mixed them with the chocolate mixture.

4. over simmering water, whipped the egg whites with a bit of salt till foamy, added the sugar, one spoonful at a time, kept mixing till they starting resembling stiff peaks, about 4 minutes. folded the whites in the chocolate mix carefully.

5. poured the mix into ramekins and espresso cups and left them overnight covered with plastic film in the fridge.  ok, the craving got pretty severe so i stuck one of the ramekins in the freezer for half an hour and devoured it WITHOUT feeling guilty.  at all, no guilt at all.  it was 2 am @_@

chocolate mousse

Eu am o listă cu pofte culinare, chestii pe care vreau sa le incerc si la care salivez cu gandu. Spuma de ciocolata a Juliei Child o trecut pe primul loc dupa ce am primit niste ciocolata din Barcelona. Cand am vazut-o, la spuma m-am gandit din prima. Si desi ciocolata ii “menaj,” nu se compara la gust si textura nici macar cu heidi sau milka pe care le folosesc de obicei. Era musai sa fac ceva special cu ea.

Ca de obicei, cand am ceva decandent de facut cu ciocolata, m-am dus direct pe blog la David Lebovitz. Am gasit o reteta normala, fara complicatii pe care am urmat-o. cam atat ar fi de zis. Am mai modificat eu pe ici pe colo dar in esenta am facut aceeasi reteta.  Am înjumătățit cantitățile și am obținut două boluri, sau ramekins, pline și două cești de espresso mici.


– 85 g ciocolata neagra

– 85 g unt

– 50 ml cafea tare

– 2 oua

– 80 g zahăr

– Pic de sare


Eu am pasteurizat ouale, de obicei nu le mananc crude decat daca n-am de ales, așa că am împărțit cantitatea de zahăr în două, 40 g pentru gălbenușuri și 40 g pentru albusuri

1. cafeaua+ untul+ ciocolata pe bain-marie pana se omogenizeaza, apa ar trebui să fie aproape de punctul de fierbere nu sa bulbuceasca violent

2. galbenusurile+ 40 g zahar se amesteca pana cand devin o spuma cremoasa si deschisa la culoare apoi se pun pe abur 3-4 minute pana se dizolva zaharu (sa nu se mai simta nici intre degete). se ia spuma de pe foc si se poat raci fie intr-un castron cu gheata, amestecand incontinuu, FIE fara gheata, tot amestecand. pe gheata se racesc mai repede. eu n-am avut gheata, dar le-am amestecat cu crema de ciocolata cand o ajuns la temperaturi apropiate. Daca le lasati sa se raceasca prea tare exista riscu sa se transforme intr-o chestie elastica si lipicioasa si sa nu se mai amestece uniform cu ciocolata.

4. intr-un alt vas, tot pe abur, am mixat albusurile cu putina sare pana cand se formeaza varfuri moi apoi am adaugat treptat zaharul si am mixat cam 4-5 minute pana cand spuma incepe sa faca varfuri mai tari. Am lasat-o putin la racit apoi am incorporat-o in amestecu de ciocolata si galbenusuri.

5. am turnat amestecul obtinut în boluri sau ramekins și cesti de espresso apoi le-a lăsat peste noapte la frigider acoperite cu folie de plastic.

OK, n-am avut rabdare sa astept pana a doua zi asa ca am pus unul dintre boluri la congelator pentru o jumătate de oră și a mâncat-o pe nerasuflate fara sa ma simt vinovata. deloc, nici o vină. era 2 am. O avut aproape aceeasi textura cu astea pe care le-am mancat dimineata.

mousse 2

chocolate thingie1

It was about time i got back in the game, and how else would i but with this chocolatey thing. [hm, just noticed that my cake is a bit sloppy looking at the bottom, meh, that was due to the chocolate wrapper being fussy].

The recipe might seem complicated  but it really isn’t. It’s composed of 5 “elements”: cocoa sponge cake, vanilla and almond bavarian cream, coffee mousse, strawberry jelly and chocolate creme brulee. Recipes are “adapted” from here. Luckily, i had a good idea of what i was going to make and only looked for technical guidance in teh recipes. Those cake pictures will make your stomach digest itself while scrolling around. I was most surprised by the complexity of the recipes and various flavor combinations, each more distinctive than the previous. just a heads up, i am likely to try and reproduce most of the recipes on Anda’s blog, i want to taste everything! 😀

Ingredients for the creme brulee

– 225 g heavy cream (30% fat)

– 225  g milk

-112 g dark chocolate

– 5 egg yolks

– 81 g sugar


1. milk +cream over low heat, once it bubbles on the edges, take it off heat, let it rest a bit while you mix the egg yolks with the sugar till foamy.

2. measure the cream after it’s been heated, add more to reach 450 g and then temper the yolk mixture with the warm milk and cream mixture then set it back on the stove and heat till it thickens up a tad, to coat the back of a spoon.

3. remove from the heat and let it rest a bit while you break down the chocolate.

4. pour the egg, cream and milk mixture over the chocolate, wait a bit then start mixing till it’s fully blended.

5. pour into a heatproof dish lined with aluminium foil and set it into another dish. add boiling water halfway up and let it sit in the oven at 160 degrees C for 40-45 minutes till it comes together, should still be jello like in the center. let it cool in the freezer.

Ingredients for the cocoa sponge cake 

-1 egg

– 80 g olive oil

– 70 g milk

– 100 g powdered sugar

– 135 g flour

– 30 g cocoa

– 6 g baking powder

– 5 egg whites

– 110 g brown sugar

– pinch of salt and few drops of lemon juice


1. egg+ olive oil+ milk lightly mixed together

2. powdered sugar + flour+cocoa+baking powder sifted over the wet mix and folded lightly

3. egg whites +brown sugar+salt and lemon juice mixed till stiff peaks, folded into the cocoa mixture

4. spread over a baking tray lined with parchment paper and baked for 15-20 minutes at 180 degrees C.

5. take out of the oven and let it rest.

Ingredients for bavarian cream

– 120  g heavy cream (30% fat)

– 150 white chocolate

– 2 egg yolks +30 g sugar

– 3 gelatin sheets

– 300 g whipped cream

– 1/2 vanilla bean (both seeds and bean), 1 teaspoon almond extract  (Anda’s recipe uses tonka beans, i am yet to get my hands on that)


1. heat the heavy cream on low heat and add the vanilla bean, seeds scraped and mixed in too. let it steep for a bit

2. in the mean time, chop up the white chocolate and and mix teh egg yolks with the sugar.

3. strain the vanilla infused heavy cream and add more cream if needed to have 120 g. Place back on the stove and let it reach about 70 degrees C.

4. remove from the heat and let it sit for a bit then pour over the white chocolate, wait a bit then stir vigorously.

5. set the gelatin sheets in cold water and let it hydrate for a bit then drain and add to the chocolate mixture, make sure the chocolate mix is warm enough or your gelatin won’t dissolve. it’s important that it dissolves or else you fk up the entire thing 😀

6. whip the cream and fold into the white chocolate mixture. these should have similar temperatures. if the whipped cream is too cold, the gelatin in the white chocolate  mix will set and you’ll end up with a granulated texture for your bavarian cream.

cake closeup

Ingredients for the coffee mousse

– 1 egg yolk

– 50 g sugar

-100 g heavy cream (30% fat)

– 25 coffee beans (roughly crushed) and 2 teaspoons instant coffee OR 50 ml strong coffee

– 300 g whipped cream

– 3 sheets gelatin


This will have less sugar, as will the strawberry jelly, in order to balance the sweetness from the other stuff.

The steps are similar with the ones from the bavarian cream.

Make a coffee infused creme anglaise, add instant coffee, add hydrated gelatin and fold into the whipped cream.

Ingredients for the strawberry jelly

– 400 g strawberries

– 50 -70 g sugar (to taste)

– juice from half a lemon

– 4 tablespoons red wine (options) i used sweet marsala wine.

– 6-8 g gelatin


1. wash the strawberries and save some for decorating

2. chop them up, add lemon juice, sugar and wine and let them sit till some of the strawberry juice puddles up in the bowl (i left mine overnight).

3. after they’ve macerated, let them boil for a few minutes, i didn’t let mine reduce much, i wanted the jelly to maintain its colour.

4. let the gelatin hydrate in cold water then add to the strawberries.

5. let it cool close to room temperature before using or it will drip all over your cake.


Because i don’t have a proper cake ring, i used my baking tins for this part. I lined both cake tins with plastic film. I’ve assembled two round sponge cake layers on the bottom. i poured the bavarian cream in the first ring and the coffee mousse in teh second one. let them sit overnight but i’ve read that 3-4 h is enough.


i’ve poured half the strawberry jelly, still liquidish and lukewarm, over the bavarian cream and then topped it with the other cake part, cocoa sponge cake side down. poured the other half of the strawberry jello-to-be over the coffee mousse and topped with the creme brulee. Left it in the fridge to set before i tempered 300 g milk chocolate for the chocolate wrapper around the cake.

i’ve seen a video here of how that’s done. check it out.


Abia asteptam sa vina o zi de nastere sa pot sa-mi fac de cap. In ultimele zile am copt cat pentru toata saptamana si sper ca am reusit sa mai bucur niste oameni. Reteta poate părea complicata, dar de fapt nu este. Tortul este compus din 5 “elemente”: blat cu cacao,  cremă bavareză cu vanilie si migdale, mousse de cafea, jeleu de căpșuni și creme brulee. Rețetele is toate “adaptate” de aici.

Din fericire pentru mine, eu deja aveam o idee destul de clara asupra ceea ce urma sa fac si am imprumutat doar tehnicile si cantitatile. Daca ar fi trebuit sa ma inspir de-acolo, mi s-ar fi autodigerat stomacu inainte sa iau o decizie. toate deserturile si torturile arata apetisant si pe langa asat, combinatiile de arome mi se par complexe si diverse. mi-ar fi fost mult prea greu sa ma decid asupra unei singure chestii. ca si heads-up, cred ca o sa incep sa testez toate retetele pentru ca trebuie neaparat sa gust si eu deliciile de pe blogul lui Anda.

Ingrediente pentru crema Brulee

– 225 g de smântână pentru gatit(30% grăsime)

– 225 g de lapte

-112  ciocolata neagra

– 5 gălbenușuri

– 81 g de zahăr


1. lapte + smantana pe foc la mic pana ce se formeaza mici bule pe marginea oalei. (amestecul poate fi infuzat cu diverse chestii eu nu am avut nimci). intre timp, se amestecă gălbenușurile de ou cu zahărul până se deschid la culoare.

2. lapte si smanta se iau de pe foc si se lasa la racit putin, se completeaza cu smantana daca este nevoie pentru a avea 450 g lichid, apoi se toarna in fir subtire peste amestecul de gălbenușuri.

3. crema de galbenusuri se toarnă peste ciocolata, se lasa putin apoi se amesteca pana cand se omogenizeaza complet.

4. se toarnă într-un vas termorezistent căptușit cu folie de aluminiu. acesta se pune într-un alt vas in care se adauga apa clocotita pana la jumatatea vasului cu crema de oua si ciocolata. se lasa in cuptor la 160 grade C timp de 40-45 minute pana se incheaga dar mijlocul este inca putin gelatinos. se lasa la racit si apoi se pune in frigider.

Ingrediente pentru blatul cu cacao

-1 ou

– 80 g ulei de măsline

– 70 g de lapte

– 100 g de zahăr pudră

– 135 g făină

– 30 g cacao

– 6 g praf de copt

– 5 albușuri de ou

– 110 g de zahăr brun

– Vârf de cuțit de sare si cateva picaturi de suc de lamaie


1. ou + ulei + lapte se amesteca usor (partea umeda)

2. zahărul pudră + făina + cacaoa + praful de copt se cern impreuna si se amesteca cu partea umeda, atentie, nu amestecati prea mult

3. albușuri de ou + zahar brun + sare si suc de lamaie se bat la viteza medie mare pana se formeaza varfuri rigide apoi se toarna peste amestecul de cacao.

4. compozitia se imprastie intr-o tava cu hartie pergament si se coace 15-20 de minute la 180 de grade C.

5. se scoate din cuptor și se lasa sa se raceasca

Ingrediente pentru cremă bavareză

– 120 g smantana (30% grăsime)

– 150 ciocolată albă

– 2 galbenusuri de ou 30 g de zahăr

– 3 foi gelatină

– 300 g frisca

– 1/2 baton de vanilie (ambele semințe și pastaia), 1 lingurita extract de migdale (reteta lui Anda contine boabe de tonka, eu inca n-am asa ceva)


1. smantana se amesteca cu semitnele de vanilie si teaca si se da in clocot apoi se lasa la infuzat. la sfarsit se adauga esenta de migdale

2. între timp, se ciopârțeste ciocolata albă și se amestecă galbenusurile de ou cu zahăr pana se dechis la culoare si devin spumoase

3. se strecoara crema de vanilie infuzat grele și se adaugă smântână mai mult, daca este necesar de a avea 120 g.. Așezați din nou pe aragaz și lăsați-l să ajungă la aproximativ 70 de grade C.

4. scoate din căldură și lăsați-l să stea pentru un pic, apoi se toarna peste ciocolata alba, așteptați un pic, apoi se amestecă energic.

5. a stabilit foi gelatina în apă rece și lăsați-l hidrat de un pic, apoi se scurge și se adaugă la amestecul de ciocolata, asigurați-vă că se amestecă ciocolata este destul de cald sau gelatină nu se va dizolva. este important ca acesta se dizolvă sau altceva FK sus întregul lucru: D

6. biciui și smântână ori în amestecul de ciocolată albă. acestea ar trebui să aibă temperaturi similare. daca frisca este prea rece, gelatina în amestecul de ciocolată albă va stabili și veți termina cu o textură granulată pentru crema ta bavarez.

Ingrediente pentru spuma de cafea

– 1 galbenus de ou

– 50 g de zahăr

-100 g smantana (30% grăsime)

– 25 boabe de cafea (zdrobite) si 2 lingurite de cafea instant sau 50 ml cafea tare

– 300 g frisca batuta

– 3 foi gelatină


Aceasta spuma va avea mai putin zahar, la fel ca si jeleu de capsuni, pentru a balansa putin dulceata din celelalte straturi

Pașii sunt similare cu cele de la crema bavarez.

Faceti o cafea infuzat crema Anglaise, adăugați cafea instant, adauga gelatina si hidratat ori în frișcă.

Ingrediente pentru jeleul de capsuni

– 400 g căpșuni

– 50 -70 g de zahăr (după gust)

– Sucul de la o jumatate de lamaie

– 4 linguri de vin rosu (optional)

– 6-8 g gelatina


1. spală căpșunile și se pun cateva deoparte pentru decorare

2. se feliaza si se lasa cu zahar, zeama de lamaie si vin la macerat peste noapte (daca se poate) daca nu, pana lasa putina zeama.

3. dupa macerare se pun pe foc si se lasa sa dea un clocot, eu nu le-am lasat sa scada prea tare si am vrut si sa-si mentina cat de cat culoarea.

4. am lasat gelatina la hidratat apoi am adaugat-o capsunilor si am amestecat (nu tre sa fiarba).

5. se lasa la racit inainte de-a se folosi, dar nu prea tare ca sa nu se intareasca.


Tortul are la final 7 straturi, blat cacao, crema bavareza, jeleu de capsuni, blat cacao, spuma de cafea, jeleu de capsuni, creme brulee.

Ca sa imi fie mai usor si mai rapid, eu am folosit doua forme de tort cu inel detasabil (tapetate cu folie de plastic) pentru a pregati un blat + crema bavareza si celalalt blat (ambele decupate din blatul initial) + spuma de cafea. Le-am lasat sa stea peste noapte, dar am citit că este destul de 3-4 ore.

Am turnat jumătate din jeleul de capsuni, inca liquidish și călduț, peste crema bavareza si apoi am pus celalalt blat deasupra cu crema de cafea. Peste crema de cafea am pus restul de jeleu si am rasturnat peste creme brulee-ul care in cazul meu s-ar rupt in trei :(.

Am lasat totul la frigider cat mi-am pregatit infvelisul de ciocolata. Eu am folosit ciocolata cu lapte. Am temperat-o si apoi am intins-o pe hartie de copt pe care am lipit-o de blaturi apoi l-am bagat la frigider. Dupa 10-15 minute l-am scos si am dezlipit ciocolata.

Am văzut un videoclip cu un mod de-a face asta aici.

chocolate thingie