CHOCOLATE LAVA CAKES WITH GINGERBREAD CARAMEL FILLING

 

     There is something magic about chocolate. I have always been a fan of smelling melted chocolate being mixed into butter or a freshly baked chocolate cake. Nothing better than pure fine chocolate and the higher the content in cacao mass the better it tastes, if you ask me. So when we saw the other day a favourite Swiss brand have launched their 80% chocolate couverture (for cooking) we had to instantly make a recipe with it. It just so happened that we had recently raised the question through our Instagram account on recommended recipes for winter and lava cakes was one of them! There was no doubt, this would be our next recipe.

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     Υπάρχει κάτι μαγικό με τη σοκολάτα. Πάντα ήμουν οπαδός του να μυρίζω τη λιωμένη σοκολάτα που αναμιγνύεται με βούτυρο ή ένα φρεσκοψημένο κέικ σοκολάτας. Τίποτα καλύτερο από μια αγνή, ντελικάτη σοκολάτα και όσο υψηλότερη είναι η περιεκτικότητα σε μάζα κακάο τόσο καλύτερη η γεύση, αν με ρωτάτε. Έτσι, όταν είδαμε τις προάλλες, ότι μια αγαπημένη ελβετική μάρκα κυκλοφόρησε  κουβερτούρα σοκολάτας με 80% περιεκτικότητα (για μαγείρεμα), έπρεπε να φτιάξουμε αμέσως μια συνταγή. Πρόσφατα θέσαμε το ερώτημα μέσω του λογαριασμού μας στο Instagram σχετικά με προτεινόμενες συνταγές για το χειμώνα και τα lava cakes ήταν μία από αυτές! Δεν υπήρχε καμία αμφιβολία, αυτή θα ήταν η επόμενη συνταγή μας.

     Who doesn't love a melting lava cake in a cold winter afternoon? This dessert is quite simple and doesn't require a lot of preparation or baking, so it's perfect if you don't have a lot of time available or also don't want to spend so much time in the kitchen. It can also be an amazing dessert to serve during Christmas dinner or any other festive occasion. Additionally, you can prep the mixture beforehand, leave it in the fridge and then whenever you are ready to have dessert, pop the ramekins in the over to bake for 10-12 minutes. Can it get any better than this? I feel now that everyone is at home, cooking and being around the kitchen all the time, maybe an easier dessert is what we need from time to time. If you feel like this, then this recipe is made for you.

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Ποιος δεν λατρεύει ένα λιωμένο lava cake σε ένα κρύο χειμωνιάτικο απόγευμα; Αυτό το επιδόρπιο είναι αρκετά απλό και δεν απαιτεί πολλή προετοιμασία ή ψήσιμο, οπότε είναι τέλειο εάν δεν έχετε πολύ χρόνο διαθέσιμο ή επίσης δεν θέλετε να περάσετε τόσο πολύ χρόνο στην κουζίνα. Μπορεί επίσης να είναι ένα καταπληκτικό επιδόρπιο που σερβίρεται κατά τη διάρκεια του χριστουγεννιάτικου δείπνου ή οποιασδήποτε άλλης γιορτής. Επιπλέον, μπορείτε να προετοιμάσετε το μείγμα εκ των προτέρων, να το αφήσετε στο ψυγείο και, στη συνέχεια, όποτε είστε έτοιμοι να φάτε το επιδόρπιο, να βάλετε τα μπολ στο φούρνο μέρος για ψήσιμο για 10-12 λεπτά. Μπορεί να γίνει καλύτερο από αυτό; Νιώθω ότι τώρα που όλοι είναι στο σπίτι, μαγειρεύουν και βρίσκονται στην κουζίνα όλη την ώρα, ίσως ένα ευκολότερο επιδόρπιο είναι αυτό που χρειαζόμαστε πού και πού. Εάν αισθάνεστε έτσι, τότε αυτή η συνταγή είναι φτιαγμένη για εσάς.

Chocolate Lava Cakes with Gingerbread Caramel filling

Ingredients (for 4 lava cakes)

100gr butter

100gr 80% dark chocolate (you can use other types of dark chocolate if you cannot find 80%)

150gr sugar

3 eggs

50gr flour

1/2 teaspoon vanilla extract

4 chocolate candies with gingerbread filling or caramel filling

cacao for serving

How do I make it?

1. Butter 4 round ceramic moulds/ramekins and then spread some cacao spreading it everywhere so it sticks on the surface of the moulds.

2. In a heatproof bowl, place the butter and chocolate (chopped) and set over a pot with boiling water. With a spatula keep mixing until the chocolate and butter melt together, being careful that you don't burn the chocolate. We wish to only melt it well, but not burn it. So keep the heat in medium and not full power. Once melted, let the bowl and chocolate mixture to the side to cool for 15 minutes. Don't skip this last step. Your chocolate should be cooled before mixed into later.

3. Using an electric mixer, place the sugar in the mixing bowl and then one by one the eggs, making sure all gets incorporated. You should keep mixing the eggs with sugar until you get a fluffy and slight yellow mixture. Add the vanilla extract in the end and mix well. Stop using the electric mixer, take the chocolate mixture from previous step once it's cooled after 15 minutes and pour it into the egg mixture. Slowly start mixing with a rubber spatula. Don't do quick moves in this step. After the chocolate has been well incorporated, finally add the flour and mix again.

4. Take the prepared moulds and place a first layer of the mixture you've prepared in previous step for the bottom, keeping some for later. Place one chocolate candy in the center of the mould and press it to go deeper. Then cover the moulds again with chocolate mixture.

5. Bake in the oven at 180C for 12 minutes or until you get a firm top with a slightly giggly texture. If you are not sure I would go for the 12 minutes and then let the cakes cool down.

6. Once ready let the cakes cool down for a few minutes, then carefully run a knife around the edges of the moulds, place the mould on a plate with bottom facing up and shake it a bit for the cake to fall. If you have prepared your moulds well as described in step 1 and also allowed for the cakes to cool down after baking, you should not have an issue.

7. Serve with some cocoa on top and some fruit. You can add some ice cream as well.

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• Κέικ Σοκολάτας (lava cakes) με Γέμιση Καραμέλας και Gingerbread Συστατικά (για 4 κέικ) 100γρ βούτυρο 100gr 80% μαύρη σοκολάτα (μπορείτε να χρησιμοποιήσετε άλλου τύπου μαύρης σοκολάτας αν δεν μπορείτε να βρείτε 80%) 150γρ ζάχαρη 3 αυγά 50γρ αλεύρι 1/2 κουταλάκι του γλυκού εκχύλισμα βανίλιας 4 σοκολατάκια με γέμιση gingerbread ή γέμιση καραμέλας κακάο για σερβίρισμα Πώς το φτιάχνω; 1. Βουτυρώστε 4 στρογγυλά κεραμικά καλούπια / μπολ και στη συνέχεια προσθέστε λίγο κακάο απλώνοντάς το παντού ώστε να κολλήσει στην επιφάνεια των καλουπιών. 2. Σε ένα θερμομονωτικό μπολ, τοποθετήστε το βούτυρο και τη σοκολάτα (σε κομμάτια) και τοποθετήστε το πάνω σε κατσαρόλα με βραστό νερό. Με μια σπάτουλα συνεχίστε να αναμιγνύεται μέχρι να λιώσουν η σοκολάτα και το βούτυρο, προσέχοντας να μην κάψετε τη σοκολάτα. Θέλουμε να λιώσουμε καλά την σοκολάτάα, αλλά όχι να την κάψουμε. Συνεπώς, διατηρήστε τη θερμότητα σε μέτρια και όχι πλήρη ισχύ. Μόλις λιώσει, αφήστε το μπολ και το μείγμα σοκολάτας στο πλάι να κρυώσει για 15 λεπτά. Μην παραλείψετε αυτό το τελευταίο βήμα. Η σοκολάτα σας πρέπει να κρυώσει πριν αναμιχθεί αργότερα. 3. Χρησιμοποιώντας ένα ηλεκτρικό μίξερ, τοποθετήστε τη ζάχαρη στο μπολ ανάμειξης και στη συνέχεια ένα προς ένα τα αυγά, φροντίζοντας να ενσωματωθούν όλα. Θα πρέπει να συνεχίζετε να αναμιγνύετε τα αυγά με τη ζάχαρη μέχρι να πάρετε ένα ανάλαφρο και ελαφρώς κίτρινο μείγμα. Προσθέστε το εκχύλισμα βανίλιας στο τέλος και ανακατέψτε καλά. Σταματήστε να χρησιμοποιείτε τον ηλεκτρικό μίξερ, πάρτε το μείγμα σοκολάτας από το προηγούμενο βήμα μόλις κρυώσει μετά από 15 λεπτά και ρίξτε το στο μείγμα αυγών. Ξεκινήστε αργά την ανάμιξη με μια σπάτουλα. Μην κάνετε γρήγορες κινήσεις σε αυτό το βήμα. Αφού ενσωματωθεί καλά η σοκολάτα, προσθέστε στο τέλος το αλεύρι και ανακατέψτε ξανά. 4. Πάρτε τα έτοιμα καλούπια και τοποθετήστε ένα πρώτο στρώμα του μείγματος που έχετε προετοιμάσει στο προηγούμενο βήμα για τον πυθμένα, διατηρώντας το υπόλοιπο για αργότερα. Τοποθετήστε μια καραμέλα σοκολάτας στο κέντρο του καλουπιού και πιέστε το για να πάει βαθύτερα. Στη συνέχεια, καλύψτε ξανά τα καλούπια με μείγμα σοκολάτας. 5. Ψήνουμε στο φούρνο στους 180 ° C για 12 λεπτά ή μέχρι να έχουν τα κεικ μια σταθερή επιφάνεια με ελαφρώς κινούμενο σώμα. Αν δεν είστε σίγουροι, ψήστε ακριβώς για τα 12 λεπτά και μετά αφήστε τα κέικ να κρυώσουν. 6. Μόλις ετοιμαστούν, αφήστε τα κέικ να κρυώσουν για λίγα λεπτά, στη συνέχεια τρέξτε προσεκτικά ένα μαχαίρι γύρω από τις άκρες των καλουπιών, τοποθετήστε το καλούπι σε ένα πιάτο με το κάτω μέρος προς τα πάνω και ανακινήστε το λίγο για να πέσει το κέικ. Εάν έχετε προετοιμάσει τα καλούπια σας όπως περιγράφεται στο βήμα 1 και έχετε επίσης επιτρέψει να κρυώσουν τα κέικ μετά το ψήσιμο, δεν θα πρέπει να έχετε πρόβλημα. 7. Σερβίρετε με λίγο κακάο και μερικά φρούτα. Μπορείτε επίσης να προσθέσετε λίγο παγωτό.
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Αποτελέσματα μετάφρ

TRIPLE LAYER CASHEW CREAM BARS

     I'm currently in the third week of Lent, in which I abstain from meat and fish, as well as dairy and other animal products (such as eggs). For the latter, I only completely abstain during Wednesdays and Fridays. The reason I started the Orthodox Lent is not so much religious, in the sense that I am not a strict follower of the Lent each year. But this year, my body felt that it needed some sort of detoxification from animal products, due to some digestive issues, so I thought I should give it a go. 

     It turns out, it's not so difficult or so much different from the way I normally eat. During the last few months, I've learned to eat more legumes, such as lentils and chickpeas, which makes me crave meat less. Of course, I will occasionally eat meat, especially when my boyfriend is cooking for us, but on other days I am fine without it. I feel that if we train our body by eating healthier 80% and unhealthy about 20% of the time, then we don't really miss the junk food when we don't eat it so often. 

     So this period that I am going through has given me a lot of options and opportunities to try out different recipes and foods. I have always been looking at all these plant-based recipes and recently I bought myself my first ever raw vegan cake (I shared this on Instagram). And let me tell you this. It was AMAZING! Oh my God how good it was. Such a perfect first experience with raw vegan cakes!

     This cake was my inspiration for creating these Triple Layer Cashew Creme Bars. If you are a nut lover, cashews are on your list. Personally, I love all nuts (with favourites one walnuts and almonds), but cashews don't make such a big impression on me. I find their flavour and crunchiness to be very mild and I am known to love crunchy food. So much, that it turns my boyfriend mad. But in most recipes I've seen so far, cashews are used to create a creamy base or a mixture close to a cheesecake one. Whatever the reason, I used cashews in my recipe as well. I just had to adjust a few things to my liking.

     The base is a wonderful date and mixture of nuts, with a bit of saltiness to balance out the sweetness of the two other layers. The dark chocolate on top is enhanced with some extra unsweetened cacao for those who like it bitter. Of course, apart from the middle layer you can adjust the base nut layer and the top chocolate one as you like. You could also skip the chocolate layer on top and put something else, like fruit, shredded coconut or anything else that would "stick" on top.

Triple Layer Cashew Cream bars

ingredients

base

1 cup mixed nuts (almonds, walnuts, cashews, pecans)

12 medjool dates (soaked in water)

pinch of salt

cashew cream

1 1/2 cup cashews, soaked in water for an hour or overnight

1/2 cup coconut cream (place a coconut milk can in fridge overnight)

4 tbps honey

juice of half lemon

chocolate top

100gr chocolate

2 tablespoons coconut oil (melted)

2 tablespoons cacao

How do I make it?

1. First make the base. In a food processor, mix all of the ingredients for the base, until a soft dough is created. Then, take a medium to small pan (about 20cmx18cm) in rectangular shape and place a baking paper. Pour in the nut dough and start pressing it with clean hands on the bottom of the pan until it covers the whole surface. Place in the fridge for 30 minutes.

2. After 30 minutes, place all the ingredients in a high speed blender. To take the coconut cream from the can, open from the top and carefully try to take the coconut flesh that has gone on the surface. Make sure to place a can and not a carton in the fridge overnight, as it won't work with a carton. Mix well for about 3 to 5 minutes, depending on your blender. Take out the pan and pour in the creamy filling. Place again in the fridge for at least 2 hours.

3. For the final step, melt together the chocolate and the coconut oil. When they are well melted together, add the cocoa, making sure you use a small shifter so that you avoid creating lumps in your chocolate. Take the pan out of the fridge and pour the chocolate melt on top. Place again in the fridge for another 2 hours or best overnight. 

4. When you want to cut the bars, use the sides of the baking paper and lift the whole content . Place on a cutting board and use a sharp knife to cut in desired sizes.

PUMPKIN AND DARK CHOCOLATE MARBLE CAKE

     The first thing that comes to mind when I think about growing up is that I get to have friends that teach me new experiences every day and become a valuable part of my life. Those friends are far more different than the friends I had a decade ago in the sense that now I can see a deeper and more meaningful connection to those individuals I chose to call friends. So, it is not a surprise that yesterday was spent again with lots of friends in top of the Swiss mountains. We hiked for about 3 hours and then enjoyed a very Swiss meal. What a wonderful and full Sunday we had!

    Of course, my mind today was still on yesterday's adventures and memories. But also, I wanted to come home from work so that I can start writing a delicious recipe I created on Saturday. It's been a long time since I baked a loaf cake that can be enjoyed with a warm cup of coffee. I guess there is no better time than autumn to start getting back onto baking treats to be enjoyed with the cold weather. This period there is a pumpkin overload everywhere and recipes with this tasty vegetable must have probably overcrowded your feed. I suggest you add this recipe to your list of things to bake and eat this autumn, cause I promise you will love this cake recipe.

     Overall I find cakes to be interesting when they combine taste with appearance as well. A marble cake is always something that fascinates the eye and gives you a combination of different flavours. Chocolate pairs well with almost everything (even salty food) and I knew that it would be a good match with a pumpkin cake. Once again for this recipe, I used olive oil instead of butter and it's actually the tip I give to everyone when they ask me how to make their cakes soft and last longer. Use olive oil! It's a miracle maker with guarantee. 

     This cake recipe is quite simple depending how much of the ingredients you already have in hand. For some of you perhaps in USA, UK or Australia, you might have pumpkin puree ready in cans. The rest of us have to make the extra effort to actually bake the pumpkin and then puree the flesh. But I advise you not to be disheartened by this. Fresh pumpkin puree will give incredible flavour to your cake and if you have leftover puree you can always make some pumpkin soup.

Pumpkin and Dark Chocolate Marble Cake

ingredients (for 1 medium loaf pan)

1 3/4 cup flour

1/3 cup olive oil

2 eggs

1 cup white sugar

1/2 cup milk

1 cup pumpkin puree

85gr dark chocolate

2 tablespoons unsweetened cacao

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon vanilla extract

icing sugar for decorating

How do I make it?

1. Prepare a loaf pan with baking sheet or coat with butter and flour. Put in large bowl and mix together the flour, cinnamon, nutmeg, salt, baking powder and baking soda. If you have powdered vanilla extract mix that in. Otherwise, leave it for the liquid ingredients in the next step.

2. In another bowl, mix together the eggs and the sugar until the eggs have a fluffy and airy texture (for about a 30 seconds). Then, add the olive oil and milk (add the vanilla if you didn't add it in the previous step) and whisk again. Finally, fold inside the pumpkin puree. 

3. Gradually add the flour mixture into your liquid mixture and mix very well so that you don't have any lumps left. Divide the mixture into half by pouring half of the cake batter in a clean bowl and set aside. 

4. Melt the dark chocolate in a microwave and then pour it inside one of the bowls from the previous step. Add inside the cacao powder and mix again. 

5. Take your pan and pour one layer of pumpkin batter. Then on top add a layer of chocolate. Repeat the pumpkin and chocolate layers until you have no more batter left. Use a knife and make swirling motions in the batter. Bake the cake at 180C for 45 to 50 minutes or until a toothpick inserted in the cake comes out clean.

COFFEE CHEESECAKE WITH RUM CHOCOLATE GANACHE

     Happiness doubles when is shared with loved ones. That's how I felt yesterday, when I got to celebrate the wedding of some very dear friends of ours. Everything was simple, magical and so effortless. From the ceremony to the reception you could tell these two persons really loved each other. And their happiness vibrated throughout the room. It made me so happy for them and I felt such an honour when a few months ago I was asked to make their wedding cake. The cake was a big success, which made me proud, but also relieved that it completed the whole event.

     So, after a busy and joyful day yesterday, right now I'm sitting on my couch, drinking warm coffee and enjoying some light jazz. Well, I'm also writing this blog post. I wanted to share this recipe with you a little earlier in the week, but unfortunately life matters got in the way of things and I didn't make it on time. But, here it is now, online for you to try it out. And trust me, you need to try this recipe for sure!

     Cheesecakes are on the top of my list of favourite desserts that take a little effort for big, big results. Of course, I'm a fan of the baked, traditional New York cheesecake, that each bite leaves you with a creaminess in the beginning and then the crunchy taste of the cookie base. What is there not to love about a good cheesecake? The next best thing to it might be to make a cup of cappuccino and drink it while you eat a piece of this cheesecake.

     The chocolate rum ganache on top really elevates your taste buds even more. I'm all up for fruit jams or caramel sauce on top of cheesecake, but I'm an eternal lover of dark chocolate, so of course a little chocolate ganache on my cheesecake makes my tummy happy. It will make yours too. Combined with the coffee cream in the middle it will make a great success and everyone who will try it will ask you for the recipe! Just guide them here I guess...

Coffee Cheesecake with Rum Chocolate Ganache

ingredients

for the crust

100gr butter

75gr petite beurres + 75gr petites galettes Bretonnes (150gr petites beurres is also fine if you don't find the galettes bretonnes)

50gr ground hazelnuts

1 teaspoon espresso powder

pinch of salt

for the creamy middle

500gr cream cheese (Philadelphia style)

250gr white sugar

1 large egg + 1 egg yolk

230gr heavy cream or crème fraîche

1 teaspoon espresso powder

1 teaspoon vanilla 

1 tablespoon Baileys or other coffee liquer

for the chocolate ganache

150gr dark chocolate (at least 70%)

150gr heavy cream or crème fraîche

a few drops of rum essence

1 teaspoon honey

How do I make it?

1. Place a baking paper at the bottom of a round pan with detachable sides. On the sides, carefully cover the surface with aluminium foil and press it on the sides so it fits well. Crush well the petites beurres and galettes Bretonnes in a food processor until you get a nice ground and place them in a bowl. Melt the butter and mix it in with the grounded cookies. Pour the mixture into the pan you've prepared, pressing it lightly with a spatula so you get a nice, almost smooth surface. Bake the base for 7 minutes on 180C. After it's baked take it out of the oven and let it cool, until you make the cream. Decrease the temperature of the oven to 120C.

2. In a bowl of a standing electric mixer or a large bowl if you're using a hand mixer, place the cream cheese and beat it in medium speed until it's really creamy, for about 4 minutes. Scrape down the sides, add the sugar and keep beating for another 3 minutes. Add the egg and egg yolk into the mix one at a time and making sure you mix everything well before each addition. Then, add the vanilla, espresso powder and liquer and beat a little more until everything is mixed.

3. Add the heavy cream gradually and increase the speed of the mixed once all the heavy cream is added. Beat well for about 4 to 5 minutes, until you get a really smooth texture. Pour the creamy mixture on top of the base you baked and cooled. 

4. Time of the baking! Make sure the temperature is 120C and baked the cheesecake for at least 2 hours. Depending on your oven, you might need half an hour to 45 minutes more of baking. The end result should be a cheesecake with firm sides and top, but with a jiggly center when you slightly shake the pan. 

5. When it's baked, let it cool in room temperature first and then place it on the fridge for at least 4 hours to overnight ideally. 

6. The chocolate ganache should be made and poured on top after the cheesecake have been in the fridge to sit well. In a bowl place the chocolate in small pieces. Warm the heavy cream in a small pan until it starts bubbling and then pour it immediately in the bowl with the chocolate. Take a wooden spatula and start mixing to melt the chocolate. It should turn into a velvety and creamy melted chocolate. Add a few drops of rum (2 to 3) and the honey and mix again very well. Let the ganache cool down completely in room temperature. 

7. Take the cheesecake out of the fridge and carefully try to detach the sides with the foil. Using a large spatula try to lift the cheesecake from the bottom and place it on a large plate. Pour on top the chocolate ganache and place the cheesecake in the fridge again for another hour or so. When you want to serve, use a sharp knife to cut until the crust. Enjoy with an espresso or cappuccino or on its own!