St. Martin’s Cake

st-martins-cake

This is a delicious cake to welcome the winter season with!

The texture of the dough works perfectly with the freshness of the jam filling and the richness of the buttery chocolate frosting.

You will be amazed by its wonderful taste!

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To make the cake you need:

2/3 cup (150 grams) unsalted butter, room temperature

6 tablespoons (85 grams) granulated white sugar

1 teaspoon vanilla extract

4 egg yolks

4 egg whites

5 ounces (150 grams) semi-sweet chocolate

1 cup (130 grams) all purpose flour

1 teaspoon baking powder

2 tablespoons cocoa

For the filling you need:

1 1/2 cups (375 grams) jam (raspberry or strawberry or forest fruit)

For the frosting you need:

6 ounces (180 grams) semi-sweet chocolate

6 tablespoons (84 grams) unsweetened butter

1 cup (115 grams) confectioner’s (or powdered) sugar, sifted

7 teaspoons milk

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1. Preheat an oven to 350 F (175 C).

2. Grease and flour your 9 inch (23 cm) spring form pan.

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3. Now we mix our dry ingredients – the flour, cocoa and baking powder.

Set the bowl aside.

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4. In the bowl of your electric mixer whisk the butter and sugar until fluffy (about 3 minutes).

5. Add the egg yolks and vanilla extract.

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6. Place a small bowl over a pan with simmering water and melt the chocolate.

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7. Add the melted chocolate to the batter and beat shortly.

8. Add the flour mixture and beat again.

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9. Whip the egg whites and add them to the batter.

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10. Add the whipped egg whites and fold until smooth.

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11. Fill the spring form pan with the batter and spread it evenly.

Place in the oven and bake for about 35 minutes.

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12. When baked, remove from the oven and let cool.

When the cake’s cooled, remove it from the pan and cut into two halves.

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13. Spread one half of the jam over the bottom layer of the cake.

Place the second layer on top of the first and cover the whole cake with the rest of the jam.

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14. Now we are going to prepare the chocolate frosting.

Melt the butter and chocolate over simmering water.

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15. When nicely melted, add the sifted sugar and the milk and whisk together.

16. Spread the frosting over the whole cake.

You can also sprinkle a little cocoa over the top.

Refrigerate for at least 6 hours.

Enjoy!

Brownie Tart

brownie-tart

This Brownie Tart recipe is very unique and interesting because it changes casual brownies into an elegant dessert.

The trick is done by exchanging the usual square baking pan for the more formal tart pan.

And that is not all!

There are polka dots of delicious ganache that cover the surface of the tart.

Trust me, eating this dense, moist and fudgy chocolate wonder is pure bliss!

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To make the Brownie Tart you need:

1 cup (110 grams) walnuts, toasted and chopped

14 tablespoons (200 grams) unsalted butter, cut into pieces

3 ounces (85 grams) semi-sweet or bittersweet chocolate, chopped into small pieces

1/2 cup (45 grams) unsweetened cocoa

 

1 cup (200 grams) granulated white sugar

3 large eggs

 

 

2 teaspoons vanilla extract

3 ounces (85 grams) cream cheese

1/2 cup (70 grams) all-purpose flour

1/4 teaspoon salt

To make the Ganache you need:

2 ounces (55 grams) semisweet chocolate, chopped

1/3 cup (80 ml) heavy whipping cream

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1. Preheat an oven to 350 F (176 C).

brownie-tart-walnuts

2. Toast nuts for 8-10 minutes until lightly browned and fragrant.

Let cool and chop into pieces.

Set aside.

3. Reduce the oven temperature to 325 F (165 C).

4. Grease or spray you fluted tart pan with a nonstick vegetable oil and then line the bottom of the pan with parchment paper.

brownie-tart-melting-butter

5. In a metal bowl, placed over a saucepan of simmering water, melt the butter.

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6. Add the chopped chocolate and stir until smooth.

Then remove from the heat.

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7. Add the cocoa, …

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8. …  and the sugar.

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9. Then add the eggs (one at a time) beating well after each addition.

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10. Beat in the vanilla and then stir in the cream cheese.

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11. Add the flour and salt and mix until incorporated.

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12. Stir in the nuts.

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13. Pour the batter into the tart pan and spread it evenly with a spatula or the back of a spoon.

Bake for about 30-35 minutes.

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14. While the tart is baking you can make the ganache.

Place the chopped chocolate into a small bowl.

Heat the cream in a small saucepan over medium heat. Bring just to a boil.

Immediately pour the boiling cream over the chocolate.

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15. Stir until smooth.

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16. Remove the tart from the oven and let cool for about 20 minutes.

Then remove the tart from the pan.

With the end of a wooden spoon that is well greased (I dipped it in vegetable oil) make holes into the top of the tart.

It is good to twist the wooden spoon while inserting it. Thus you prevent the tart from tearing.

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17. Using a small spoon (or a pastry bag, or a small plastic bag) fill the holes with the ganache.

Let the tart cool completely and then cover and refrigerate.

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18. Well, only one half happened to get refrigerated in our household.

Yummy!

This recipe was adapted from here.

Chocolate Chunk Muffins

chocolate-muffins-II

Today I have prepared something lovely for all you chocoholics out there!

You surely can’t escape this.

THE CHOCOLATE CHUNK MUFFINS!

They are soft and moist and the chocolate chunks melt in your mouth and …,

… they just make you close your eyes and go “Mmmmmm…”.

By the way, did you know that the word “muffin” comes from the French word moufflet which is often times applied to bread and means soft?

Well, I didn’t… .

And did you know that three states in the United States of America have adopted official muffins?

Minnesota has adopted the Blueberry Muffin, Massachusetts fell in love with the Corn Muffin and New York took on the Apple Muffin as its official muffin of choice.

Isn’t it great?

Today I am officially pronouncing the Chocolate Chunk Muffin my official muffin of choice!

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Ingredients:

3 cups (390 grams) plain flour

3 tablespoons cocoa powder

1 1/2 tablespoon baking powder

1 1/2 cups (300 grams) sugar

200 grams (8 rows) dark cooking chocolate, chopped

1 1/2 cups (360 ml) milk

3/4 cup (170 grams) butter, softened

2 eggs

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1. Preheat an oven to 356 F (180 C).

chocolate-muffins-flour-mixture

2. Sift the flour, cocoa, baking powder and sugar into a large bowl.

Stir to combine.

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3. Add the chocolate chunks and stir again.

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4. Whisk the eggs, butter and milk.

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5. Then, using a spatula or wooden spoon, stir the two mixtures together until everything is moistened.

Yes, there will be lumps but small lumps are fine.

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6. Spoon the mixture into muffin pans…

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7. … and bake for 20-25 minutes.

Mmmm, lovely!

Leave in the pan for 5 minutes before removing.

Muffins are best when freshly made, but for muffins anytime you want them, wrap them (cooled) in plastic and freeze for up to two months.

Thaw, still wrapped, at room temperature.

This lovely recipe was adapted from here.

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