Coffee - Cardamom Dark Chocolate Torte

Chocolate Cake or Torte is my weakness. There are so many variations of chocolate cake recipes on my website but this one is still worth sharing. And…. There’s no such thing as too many chocolate cake recipes, especially when flavors like the one in this one are involved. 

Is this a sort of game changer in the world of chocolate cakes and tortes? Depends on how much you want to experiment with unique combinations. 

Apart from being intensely chocolatey, without being too overpowering, I think the torte is actually pretty sophisticated because it is spiced with Cardamom, the queen of spices (!) and Coffee. 

Cardamom shines when paired with chocolate. It provides an interesting depth of floral fragrance. And Coffee, as we all know lifts the chocolate taste making it more complex and exceptional. 

There are all kinds of flourless chocolate cakes, and some of them are so decadent you can only have one bite before it starts to feel a little too much. But in this case you can actually enjoy a slice without feeling overwhelmed because of the cardamom and coffee in it. 

While there is no denying it's on the richer side of the spectrum, serving it alongside unsweetened whipped cream or simple poached pears can cut through the richness and make it a perfect dessert. 

Embrace the cracks - 

The typical look of this torte is one where it is all cracked and crisp on the top. 

It puffs up while baking and then sinks down in the middle as it cools. The surface will have large cracks. Embrace them! They’re part of the aesthetic. 

Why I urge you to try this? 

• This recipe uses just 7 staple pantry ingredients.
• It is gluten-free. 
• Incredible crispy and crunchy meringue crust with a fudgy middle. 
• Can be made ahead of time. 

Ingredients: 

250g 70% Dark Chocolate, chopped

250g Unsalted Butter, cubed

4 large eggs, at room temperature

180g Caster Sugar 

100ml Strong Coffee 

2 tsp Ground Cardamom 

A pinch of Salt

If using salted butter, skip adding salt in the mixture.  

Method: 

1. Preheat your oven to 175˚C. Butter and line with baking parchment a round baking springform (22-25cm) and set aside. 
2. Make a cup of espresso or strong coffee and set aside.
3. Place the chopped up chocolate and cubed butter in a heatproof bowl and melt over double boiler, stirring occasionally until entirely melted. Add the 100ml of coffee to the mixture and set the bowl aside to cool down. You can also melt them in the microwave at half power in 15 second intervals, stirring after each. Add the coffee and set aside to cool. 
4. Crack and separate the eggs in two large mixing bowls. Using a balloon whisk attachment in an electric mixer and whisk together the egg yolks for a minute. Next add half the quantity of caster sugar and whisk for another 4 to 5 minutes, or until the mixture starts to look almost white, light. 
5. Add the melted butter and chocolate mixture, espresso powder, cardamom and salt, then whisk to combine
6. In the other bowl, use an electric mixer or stand mixer to whisk the egg whites and the remaining caster sugar until they form stiff peaks (when they stand straight up and don't collapse), about 3-5 minutes.
7. Delicately pour the melted chocolate / egg yolk mixture a little at a time to the stiffened egg whites mixture. Use a rubber spatula to gently fold the everything until smooth, making sure not to knock out the air from the mixture. 
8. Pour the batter into the prepared tin and spread evenly. 
9. Bake for 40 minutes. The top of the torte should look dry and the centre should not be too wobbly. 
10. Let it cool completely before cutting and serving. 
11. To serve, dust with a little cocoa powder or powdered sugar. Best paired with unsweetened whipped cream. 

Tips : 

Make sure to use a high quality chocolate with 70% cocoa content. 

Make sure all the ingredients are at room temperature, especially the eggs and butter. 

If freshly brewed espresso isn’t accessible, use instant espresso powder. 

This easy, stress free Galette recipe is proof enough for your friends to think that you are a top notch baker! 

A fool proof all buttery pastry dough that you just cannot mess. Wrapped around a layers of creamy almond frangipane, your favorite seasonal fruit, apples in my case, topped with either walnuts or almonds. 

I love baking galettes. The freedom free pastry crust which is so forgiving especially for home cooks like me. 

These pies beg to be eaten along with a dollop of fresh unsweetened whipped cream or even vanilla ice cream for an extra indulgence.
 

FOR THE PASTRY:

1 1/4 cups or 160g all-purpose flour

1 tablespoon or 14 g sugar

1/4 teaspoon salt

8 tablespoons or 114g cold, cubed butter, salted or unsalted

1/4 cup + 1 tablespoon ice water

FOR THE FRANGIPANE:

1/2 cup almond flour or finely ground almonds 

2 tablespoons sugar

a pinch of salt

2 tablespoons butter at room temperature

1 egg or 100 ml aquafaba 

2 teaspoons vanilla extract or rum, brandy or bourbon. 

TOPPING: 

1 egg beaten 

1 to 2 tablespoons sugar for sprinkling, *turbinado is a nicer option. 

Turbinado sugar is a less processed, unrefined brown sugar. Because of this it is different from regular brown sugar. 

Method: 

Preheat the oven to 200°C and place a rack in the center of the oven.

First off prepare the rhubarb - Trim the two ends. Wash and cut into 2” lengths. 

Toss the rhubarb with the sugar and orange zest in a bowl and it set aside.

Make the pastry: 

1. Heat the oven to 400ºF or 200°C and place a rack in the center of the oven. 
2. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched.
3. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture on to the center. Lift the four corners of the tea towel and bring them together and pat the dough to form a disk. Place in the refrigerator while you work on the Friangipane. 
4. After 30 minutes remove the dough. On a lightly floured work surface, roll out the dough into a 12-13-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls. Transfer dough to baking tray lined with parchment paper . If you have space in the fridge, chill the pastry while you make the frangipane. 

Make the frangipane: 

Preheat the oven to 200°C 

1. Combine almond flour, sugar, salt, butter, egg or aquafaba and vanilla in the bowl. Whisk until it resembles a purée. 
2. Spoon the frangipane into the center of the rolled out dough leaving a 1-2-inch border.  Roll the outer 2inches of the edges a bit more thinner than the rest. This is because when the edge is  folded over it will not be too thick after it has baked.
3. Peel and slice the apples. Add them into a bowl, sprinkle cinnamon and 1 teaspoon of brown sugar and Ross to cover. 
4. Now start arranging the apple slices in concentric circles starting at the outer edge of the frangipane. Gently lift and fold the exposed edge of dough towards the center to make a rustic enclosure. 
5. Brush the edge of the dough with an egg wash. Sprinkle the turbinado sugar over. 
6. Bake for 35 minutes or until golden. Once baked remove the tray from the oven. Pick up the edges of the paper and slide to a cooling rack to cool further. 
7. Slide on a serving plate and cut into wedges. 

Serve warm on its own or vanilla ice cream or even whipped cream! 

This  galette reheats really well in the microwave oven,  30 seconds for a slice or 11/2 minutes for the entire galette. 

I prefer to serve it warm as the crust is the crumbliest.

Another fab combination is using Pear - Goat Cheese - Pistachios - Cinnamon!! So instead of using  Frangipane, use Goat Cheese which you can slightly sweeten with honey or sugar and then spread it evenly over the pastry dough, leaving the edges exposed.  

Summer indulgence couldn’t get easier. 

Definitely one for lemon lovers, this incredibly creamy dreamy classic British dessert is made with only three ingredients! 

When I came across this recipe, I didn’t believe it at first. I mean, seriously? How can quick, easy and decadent be in a single sentence for a dessert? 

I was a little hesitant when I made it. But boy was I pleasantly surprised! 

When cream and sugar are gently heated together, they become a smooth and silky mixture. When lemon juice is added, the acidic properties of the lemon causes the mixture to thicken and set. Resulting in a luscious and delightful dessert ready to be devoured. 

All you need to do is to heat up the cream and sugar, simmer briefly, add lemon juice, strain, a short stint in to chill, and voila!

You can also swap Lemons with Lime, Blood Oranges, Passion Fruit, Grape Fruit or any other citrusy fruit to create a different flavor profile. 

Isn’t this a perfect make ahead, easy dessert which requires no skills whatsoever?! 

Ingredients: 

600 ml heavy cream 

130g caster sugar 

Juice of 3 lemons 

Zest of 2 lemons 

Method:

1. Add the heavy cream and caster sugar into a saucepan and set it on medium heat. Bring to the rolling boil and boil for about a minute or two. Take off of the heat and leave to cool.
2. Zest 2 lemons and add it to the cream 
3. Half the lemons. Using a pairing knife scoop out the flesh into a container. Keep the empty lemon shells aside to be used later. Gently mash the pulp until all the juice has been removed. Using a sieve, strain the lemon juice into the cream. 
4. Gently mix it in and let cool completely. 
5. Once cooled, strain the mixture once again through a sieve, to remove the lemon zest. Now pour it into the lemon “bowls”. You can use small ramekins to fill in the remaining. 
6. Place in a refrigerator to set for a minimum of 4-5 hours or overnight. 

Notes:

• Make sure to use organic, unwaxed lemons as we are using the zest in this recipe. 
• Zest the lemons before cutting them in half. 
• Keep stirring the cream using a wooden spoon. Do not let the cream over-boil. Once you see it bubbling, remove it off the heat. 
• Make sure to cool the cream before you pour into the lemon bowls or ramekins.  Sometimes adding lemon juice into hot cream, can curdle it!
• You can store these in the fridge for up to 48 hours. They also  freeze really well. Simply defrost them in the fridge for 4 hours before serving.

For a vegan version keep the same ingredient quantities. Swap the cream for vegan cream and dilute 7 g of Agar-agar powder in the cream, in the last stage,  after its cooled down. 

 Don’t these look just so irresistible!? Almost like a celebration of summer or an antidote to the coming grey winter days. These Lemon Meringue Tartlets are my rendition of the iconic citrus confection - Tartelette Citron Meringuée that you can find at every little patisserie and boulangerie scattered all across France. 

I remember driving for over two hours to reach the French border city Strasbourg just to eat this very delectable speciality. One particular patisserie was Patisserie Christian Meyer. 

This is possibly the most wonderful patisserie and cafe we discovered in France. 

Our hardest task was deciding what to choose because of the wide selection of patisseries and cakes but my eyes were always fixed on their Tartelette citron meringuée.  We always ate some there and packed a few back home to enjoy through the week. 

That and we, the kids and us, also stocked up on a lot of English books from a bookstore located close by. Why because during those years bookstores in Germany did not sell any English books. Yes, hard to believe but we did such silly things in the past! Luckily things have changed for the better in the past years. 

Coming back to the tarts…..

The simple elegance of this tart makes it look like a work of art. One might even find the whole process a bit daunting but in reality it isn’t so, trust me because like most of you I am no trained baker. 

An easy shortcrust pastry filled with the most luscious, tangy, mouth-puckeringly citrusy goodness topped off with a simple torched meringue for an added sweetness. 

So let’s get started!! 

Ingredients:

For shortcrust pastry - 

200g flour

30g sugar 

pinch of salt

100g cold butter, cut in pieces

2 fresh egg yolks

2 tbsp water

For the lemon cream - 

2 large, fresh eggs 

4 fresh egg yolks (save the egg whites for the meringue) 

100g sugar + more if you like it sweet 

2 organic lemons, grated zest and juice (makes approx. 1 dl)

1 lime, rinsed with hot water, grated zest and juice

80g cold butter, cut in cubes 

2 gelatin sheets approximately 7g 

For the meringue - 

2 large fresh egg whites

100g sugar

1 tbsp cornflour 

1 tsp vanilla extract 

Method : 

Shortcrust Pastry - 

1. Mix flour, sugar and salt in a bowl. Add the butter, rub using your hands to form an even, crumbly mass. 
2. Mix the egg yolks and water, combine quickly to form a soft dough. I normally use a fork to do this. The less you handle with your hand the better will be your shortcrust pastry. 

Or 

1. You can also put flour, sugar, salt, egg yolks into a food processor and blitz. Next add butter and pulse 10 times times. Add water and pulse 10 more times. Stop after 10 pulses as the crumbled dough, which at this point should start to look more like sand. 
2. Pour everything on a cling film or a clean dish cloth and bring it all together into a ball. 
3. Flatten the dough and chill for approx. 30 mins.

Tartlets - 

1. Roll out the dough (between two plastic bags that have been cut open), approx. 2 mm thick. Cut out 8 circles (approx. 10 cm in diameter), place in the ramekins. Gently press around the ramekin. Prick the dough base with a fork and chill the dough for approx. 15 mins.  
2. Preheat the oven to 200°C 
3. Get the dough ready for blind baking - to do this place cut parchment paper and place it in the dough. Put half a handful of beans to weigh down the parchment paper. It is now ready to be baked. 
4. Bake for 15 minutes in the lower half of the oven. 
5. Remove the ramekins, remove the parchment paper filled with beans and bake for another 5 minutes until the crust is golden.
6. Allow to cool completely. Next carefully remove the tart from the ramekin and place the tartlets on a baking tray. 

Lemon cream - 

1. Fill the bottom pot of a double boiler with 1-2 in each of water. Place on high heat. The water must not touch the top pot of the boiler. (Try and use a heat proof glass bowl for making the lemon curd as it sometimes takes on a metallic taste of the bowl). Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place eggs, granulated sugar, lemon zest, lemon juice, cornstarch and salt into the top pot of your ( preferably glass ) double boiler. Using a silicone whisk, whisk until completely blended then continue to whisk as the curd cooks. Constant whisking prevents the eggs from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of a sauce hollandaise, about 10 minutes. If curd isn’t thickening, turn up the heat and whisk for a few more minutes. Add the gelatin and whisk again for a minute. Give it a taste. If you find it a little less sweet add a teaspoon of sugar. 
3. Remove pan from heat. Cut the butter into pieces, then whisk into the curd. The butter will melt from the heat of the curd. 
4. With the help of a fine mesh strainer, strain the lemon cream into a bowl. Straining will ensure a smooth finished lemon cream and will eliminate the flecks of zest or little pieces of curdled, cooked egg.
5. Place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Let cool for 2 hours.
6. Fill tartlets with lemon cream and refrigerate overnight. 

Meringue - 

1. In a sparklingly clean bowl, whisk the egg whites to stiff peaks, starting with the mixer on slow, then gradually increasing the speed (starting slowly gives a more stable meringue). Once you have stiff peaks, add the cornflour, then add the sugar a spoonful at a time, whisking well between each one. The meringue should be shiny, stiff and not feel grainy 
2. Fill the meringue into piping bags fitted with a piping tip of your choice and decorate the tartlets.
3. Using a kitchen torch lightly brown the meringue just before serving. 

Special equipment: 

Tart forms or Ramekins 

Kitchen torch 

Food processor 

It’s like heaven on earth. One bite and you’ll be head over heels in love with it.
This recipe, my friends, is a keeper. It is so easy and the end results in gooey goodness. The great thing about this chocolate cake is that it can be a perfect treat to share with a friend over coffee, as a birthday celebration, a special occasion or because the weekends just round the corner. 

The good thing about chocolate is that it can be as simple or daring as you would want it to be. Crank it up a notch and serve it with warm melted chocolate infused with orange liqueur or rum!  

220 g unsalted butter

1 slab of 70% dark chocolate 

1 cup brown sugar 

1/2 tbsp baking powder 

1 tbsp vanilla sugar or vanilla essence 

1 tbsp cornflour or cornstarch 

1 tbsp unsweetened cocoa powder

4 eggs

1 pinch of sea salt. 

1. Melt the butter and chocolate, mix it and keep aside to cool. I do this in the microwave for 2 mins. Or you can do it in a double boiler.

2. In a separate bowl, mix the cornflour, cocoa powder and baking powder. 

3. In another bowl add eggs,  vanilla sugar,  sugar,  salt, and blend until smooth and frothy. 

4. Add the cooled melted butter-chocolate mix into the egg mixture and mix  until well incorporated.

5. Then, add the cocoa, cornflour and baking powder and mix until well.

6. Pour the batter into a spring form lined with baking paper. 

7. Bake at 350°F for 30 - 35 mins.

Pronounced kla-foo-tea, this is a French dessert traditionally made with cherries, but I decided to go for an apple version (also cherries aren’t in season anymore!) 

With plenty of cinnamon thrown in, this one is a warm and delicious treat for a cold rainy afternoon.
Cinnamon dusted apple slices are caramelized  in a pan and then baked in a vanilla - almond flour - egg batter. I didn’t stick to the traditional ingredients but made a few healthier changes.
This recipe is surprisingly simple. In no time at all you will have a gorgeous looking tart ready for tea or as an after dinner treat dolloped with cream or ice cream. Très Magnifique! 

1 tbsp butter

1 tbsp castor sugar

2 tsp cinnamon powder 

4 apples, peeled, cored and cut into thin slices

4 eggs

1/2 tbsp powdered sugar

1 tsp vanilla extract 

34g almond flour 

45g oat flour 

200 ml oat cream

Icing sugar for dusting (optional)

1. Preheat the oven to 180ºC and grease a 28 cm or slightly smaller pie dish.
2. Add butter, sugar and cinnamon a small frying pan. Melt together over a medium heat. Add the sliced apples and toss in the melted butter mixture.
3. Let the apples soften a bit and then set them aside.
4. In a mixing bowl whisk the eggs and sugar. Whisk until they turn creamy. Add the vanilla extract, the almond flour and oat flour and mix well.
5. Lastly mix in the cream.
6. Arrange half of the apple slices in the pie dish and pour the batter over the top.
7. Lay the remaining apple slices on top.
8. Bake for 20 - 25 minutes until set and golden around the edges. 

9. Sprinkle the powdered sugar on top. 

Cool slightly and then slice into your plate. Top with ice cream or just cream. 

What a lush sounding name - Mirabelle Galette. 

Mirabelle - they seem to be least showy of all in the entire plum family. Right now every winding road, every garden is studded with these golden-yellowy, dusky-rose colored gems. 

I only just discovered this fruit! Once again I need to thank my ever so wonderful neighbors who presented me with a huge basket of these golden beauties freshly plucked from their garden! 

They taste is similar to a plum, peach, pear all rolled into one with a hint of something more exotic. 

Most popular Mirabelle recipes are turned into jams, jellies and cakes which, I wasn’t so keen on because it sounded kinda boring. 

One of the best things you can do with mirabelles is bake a mirabelle tart. It looks fancy but I love the rustic simplicity of this tart. 

The fruit, slightly caramellized on top, goes so well with the crumbly shortbread crust. With a tablespoon of whipped cream on top, I promise you, you'll be in food heaven. 

This mirabelle plum galette is made with a basic pie crust and topped with a creamy layer  of frangipane and fresh fruit. 

FOR THE PASTRY:

1 1/4 cups or 160g all-purpose flour

1 tablespoon or 14 g sugar

1/4 teaspoon salt

8 tablespoons or 114g cold, cubed butter, salted or unsalted

1/4 cup + 1 tablespoon ice water

FOR THE FRANGIPANE:

* 1/2 cup almond flour or finely ground almonds 

* 2 tablespoons sugar

* a pinch of salt

* 2 tablespoons butter at room temperature

* 1 egg or 100 ml aquafaba 

* 2 teaspoons vanilla extract. 

PREPARE THE FRUIT: 

* 2 cups of Mirabelle, wash, dry and cut in half and remove the pip from inside and put them in a bowl. 

* Squeeze some lemon juice onto the fruits. 

* Sprinkle 1 teaspoon of brown sugar, mix gently and keep aside until ready to use. 

TOPPING: 

* 2 tablespoons melted butter

* 1 to 2 tablespoons sugar for sprinkling, *turbinado is a nicer option. 

* 1/2 tsp nutmeg powder 

* 1/2 tsp cinnamon powder 

In a small bowl mix sugar, nutmeg and cinnamon and keeping aside. 

*Turbinado sugar is a less processed, unrefined brown sugar. Because of this it is different from regular brown sugar. 

Method: 

Start by preheating the oven to 200°C and place a rack in the center of the oven.

Make the pastry:

1. Add flour, butter, salt and sugar into a mixing bowl. Using your fingers pinch the butter into the flour until the mixture has a grainy texture. A few coarser lumps are fine.  Add ice water and mix with a fork until mostly incorporated.

Or, use a food processor - Add the ingredients (except the ice water) and blitz for 10 seconds. Add ice water and blitz once again.  

 2. By now your pastry should start resembling a rough - dough like of consistency. Wrap it in a cling film and pop it into the refrigerator for a minimum of 30 minutes. 

3. After 30 minutes remove the dough. 

4. On a lightly floured work surface, roll out the dough into a 12-13-inch round. Flour  generously as needed to prevent the dough from sticking, about after every few rolls.

5. Transfer dough to baking tray lined with parchment paper. If you have space in the fridge, chill the pastry while you make the frangipane. 

Make the frangipane: 

Combine almond flour, sugar, salt, butter, egg or aquafaba and vanilla in the bowl. Whisk until it resembles a purée. About 7-10 minutes.                                         

Assemble: 

1. Spoon the frangipane into the center of the rolled out dough leaving a 1-2-inch border.

2. Arrange the plum halves on the Frangipane in concentric circles, so they completely cover the pastry base in one layer. Pour the remaining juice over. 

3. Gently pick up the edge of the galette. Pleat and fold  the edges of the exposed dough over the  plums, leaving the centre exposed. 

4. Lightly brush the edge of the dough with melted butter. Sprinkle the turbinado sugar spice mixture over the top.

5. Bake for 35 minutes or until golden. Once baked remove the tray from the oven. Pick up the edges of the paper and slide to a cooling rack to cool further. 

6. Slide on a serving plate and cut into wedges. 

Serve warm on its own or vanilla ice cream or even whipped cream! 

This  galette reheats really well in the microwave oven,  30 seconds for a slice or 11/2 minutes for the entire galette. 

I prefer to serve it warm as the crust is the crumbliest.

Chocolate Tart with Almond-Hazelnut Crust
You want to elicit “oh wow “ comments from your family & friends, this is the one tart I’d recommend. It’s sublime, it’s silky, it’s simply delectable.

 
First off, heat the oven at 180°C 

For the base:

150 g flour 

1 egg

40 g sugar 

100 g butter, chopped into cubes and then kept at room temperature

50 g hazelnut, powdered 

50 g almonds powdered 

1 tsp vanilla extract 

1/2 tsp powdered cinnamon 

1/2 tsp star anise powder 

1/2 tsp nutmeg powder 

1/2 tsp coriander powder 

1. Put all the dry ingredients into a large bowl and mix. 

2. Into this add the butter, which has been cubed and  at room temperature. Mix this gently, add the egg and form into a dough. If it looks too wet, which mine did, add a little flour.
3. Wrap it up in a cling wrap and put it into the fridge.
4. Remove it after 30 minutes and press it evenly into your tart pan. Poke the base with a fork and bake it at 180˚ C for 15 minutes in the oven.

For the chocolate filling:

200ml cream 

70ml milk 

2 eggs 

200 g dark chocolate 

2 tsp sugar (optional) 

A sprinkle of sea salt (optional - you can also add Cointreau) 

1. Melt chocolate in a double boiler, add cream and mil. When it starts to melt,  mix well. 

2. Add the salt and sugar.  Let it cool completely and then add the eggs. Whisk until everything is well incorporated.

3. Take out the pie crust from the oven and let it cool.
4. Once cooled, pour the chocolate mix into the cooled tart. Put it into the oven and bake for approximately 15 - 20 minutes. You need to keep a check on this as sometimes oven temperatures vary and the tart can over bake.
Once cooled you can decorate it with toasted almonds or just keep it simple with a light dusting of sugar. 

Well there’s no doubt who I’ve inherited my baking , cooking and creative genes from!

While there’s no professional training backing me, I feel like there’s a tiny box in my mind that floods with ideas and images each time I want to cook. It’s the vision, instinct and a perception of what I want my “grand finale” to look like.
Soft, delicate and luscious. This White Chocolate Raspberry Cheesecake is everything I imagined. The flavor is amazing, it’s easy to make and sets beautifully in the fridge.  Serve it with some extra raspberry coulis at the side.
If this is not yum then what is? 

I definitely believe that desserts were created in heaven. 

For the raspberry coulis:

2 cups fresh or frozen raspberries

2 tbsp sugar

1 tbsp cornstarch

1 tbsp freshly squeezed lime juice 

For the cheesecake:

1 1/4 cup graham cracker crumbs

3 tbsp butter melted

800 g full fat cream cheese at room temperature 

2 tbsp powdered sugar, use less if you don’t want it the cake to be too sweet. 

400 g white chocolate melted and cooled at room temperature 

1320g whipped cream  at room temperature

1. Heat a small pot over medium-low heat and add the raspberries, sugar, lime juice and cornstarch. Stir constantly to prevent burning.  

2. Let the berries heat up and mash them as they begin to fall apart and the sugar melts, creating a thick sauce.
3. Once the berry sauce begins to bubble, turn off the heat and cool the sauce to room temperature. Set it aside.   

4. Blitz graham cracker into fine crumbs and add melted butter. Mix until the crumbs are completely moistened.

5. Press the crumb mixture into the bottom of a 9-inch springform pan and up the sides just slightly, to form a crust.
6. Chill in the fridge to set.

7. Beat the cream cheese on medium speed until very smooth. The cream cheese needs to be at room temperature.  

8. Add the powdered sugar and beat well until incorporated.
9. Melt the white chocolate in the microwave or in a double boiler.   

10. Let the chocolate cool slightly to just above room temperature before pouring it into the cream cheese mixture.
The cream cheese mixture MUST be at room temperature or it will cause the chocolate to solidify whilst mixing. 

11. Beat on medium speed until the chocolate is fully incorporated. 

12. In another bowl, beat whipped cream until firm. Fold the whipped cream into the white chocolate-cream cheese mixture. Pour the batter into the prepared crust and smooth out the top with a spatula.  

13. Dollop several spoonfuls of the raspberry sauce on the top of the cheesecake and use a butter knife to create a swirl pattern. The extra sauce can be used while serving.   

14. Chill the cheesecake in the fridge overnight, or for at least 6 to 8 hours before slicing and serving! 

A Mixed Berry Streusel or a Mixed Berry Crumble whatever you call it, the result is the same and the taste is just fantastic. Especially when it’s still hot  just out of the oven. 

While I’ve use mixed berries, one can use other fruits which are in season. For example: apples, peaches, plums, cherries…. 

The teamwork of perfectly sweet and tart berries and a crisp, buttery streusel is a sure winner. 

Since crumbles are so easy to make and need only a few basic pantry ingredients I make it all the time. A choice of flour, sugar, and butter. All you need on top of that are fruits, fresh or frozen. Whatever is in season.
 

I’ve used a mix of oat flour and almond flour and a porridge mix which is a pre mix pack that contains chia seeds, flax seeds and amaranth. One can easily make this at home by adding half a teaspoon of each to the crumble mix.
I am just going to go ahead and call this my secretly healthy dessert! It’s easy to make and this one has undoubtedly found a spot to the list of my favorites. A perfect summer treat.

Ingredients: 

For the Crumble 

150g oat flour or spelt flour 

50g porridge oat mix (substitute oat flakes) 

50g almond flour

50g light brown sugar

1/2 tsp vanilla extract 

100g cold unsalted butter 

(Optional) 

1/2 tsp flaxseeds 

1/2 tsp chia seeds 

1/2 tsp amaranth 

For the Berries 

500g mixed berries (frozen or fresh) 

1/2 tbsp lime juice 

1/2 tbsp cornflour 

1 tbsp sugar (optional) 

Method: 

1. Preheat the oven to 350°F or 180°C. Lightly grease a 9 inches (23cm) pie dish or 6 small ramekins and set aside.
2. In a bowl add the mix berries if using frozen ones. If using fresh fruit, thoroughly wash and leave in a colander to dry. Add lime juice, cornflour, mix and keep aside. 
3. Put all the crumble ingredients into another bowl. Add the cold butter in small pieces. Rub everything between your fingers until you get nice crumbles of different sizes. 
4. Distribute the berries evenly in your chose baking dish. Sprinkle the crumble generously all over the berries.
5. Bake in a preheated oven for 35- 40 minutes until the topping is golden brown and berries are bubbling around the edges.  

Remove from the oven & cool. 

Serve with a scoop of vanilla ice cream, whipped cream or just simply some Greek yogurt!  

Crispy, juicy and sweet on the outside, soft and chewy on the inside these Jalebis are every Indian's favorite festive indulgence. These crispy swirls dipped in saffron and cardamom infused sugar syrup taste just heavenly.
While I do not have the luxury to buy these locally, I tried my hand at making them from scratch. Beginners luck?! Perhaps not. This recipe is pretty easy and I was done making it within an hour.
I also like the fact that this one is made with whole wheat flour rather than refined flour.

For the batter:

1 cup wheat flour 

1/2 tsp baking powder 

1tbsp cornflour 

1/4 cup Besan (Bengal Gram flour) 

A pinch of turmeric 

1/2 tsp cardamom powder

1 tbsp thick yogurt 

About 1/2 cup lukewarm water - adjust accordingly. 

The batter consistency should be thick, like pancake batter

You'll need some ghee for frying

 
For the sugar syrup: 

1 cup sugar

1/2 cup water

1 tsp cardamom powder 

1 tsp rose water 

1/2 tsp lemon juice 

A pinch of saffron strands 

1. Combine sugar and water in a pan. Flavor it with cardamom, rose essence and bring it to a boil. When it forms a once string syrup, lower the flame and add the saffron strands along with the lemon juice.
2. Let it simmer for about 5 minutes.
3. Keep aside.
4. Add all the dry ingredients into mixing bowl after passing them through a sieve. Add the yogurt and lukewarm water and whisk really well until incorporated.
The batter should be of a thick consistency.
5. Take a pastry bag and pop a round nozzle into it. Fill the pastry bag with the batter. Bend the bag just at the nozzle so that the batter does not flow out.
6. Use a kitchen clip to clip the open end of the bag.
7. Now on a medium to low flame heat the ghee. When hot, in a circular motion pour the batter. Start from the inside and work your way out. You need to be quick and really careful while working with hot oil.
8. Once you’ve formed the shape, with your index finger stop the batter from flowing and place the pastry bag in a bowl or a small glass with the nozzle bent upwards.
Make just one Jalebi at a time!
9. Once you add Jalebi to hot ghee, the Jalebi will settle to the bottom of the pan. It will slowly rise up after a few seconds.
10. Increase the heat when the Jalebi floats up and fry until light golden. The Jalebi will disintegrate, if the ghee is too hot or the batter is too thin. If this happens lower the heat and start again or add flour to the batter, beat well and start over.
To test I added a bit of batter to the hot ghee before forming the Jalebi’s right away.
11. Remove the Jalebi from ghee, drain on a kitchen tissue and start with the next one. Keep repeating this until all the batter is over.
12. Drop the Jalebis into the warm sugar syrup and keep turning them occasionally.
13. Remove and keep on a serving plate.
This should make about 15 Jalebis. 

You can enjoy these hot Jalebi straight away! 

The easiest, creamiest ice cream. With just 3 ingredients, this ice cream is going to blow your mind off. No ice cream maker needed. Just mix and freeze. I promise you won’t go back to making it any other way! 

I made an Indian inspired ice cream and it has now become my go-to for an Indian themed dinner. 

Made using pistachios, toasted almonds, edible dried rose petals, cardamon powder, this ice cream is smooth and creamy, crunchy and loaded with a nutty flavor.  the slight spicy, citrusy and fragrant of the cardamom and a royal touch of the rose petals.

 An unforgettable aroma and taste. 

350ml Condensed milk

500ml 38% fat cream

Any flavor of your choice — fruit, chocolate, nuts, etc. 

1. In a mixing bowl whisk the cream until firm. Pour in the chosen flavor and the condensed milk. 

2. Mix gently and pour into a container.
3. Pop into the freezer for a minimum of 8 hours.
4. Scoop out into your bowl and relish your hard work.

Mangoes are the greatest gift of summer. I didn’t get to enjoy any this summer but I was lucky to have found pure Alphonso Mango pulp from Desai Bandhu Ambewale at my Asian grocer, all the way from my hometown! 

Supremely creamy, luscious and light, the chunky mango pulp added in gives it another level of mango flavor bomb. Similar to my previous ice cream recipe, this one too is made with just three ingredients – mango pulp, cream and condensed milk. I added ground cardamom to give it a more exotic flavor. 

350 ml condensed milk

500 ml 38% full fat cream

200 ml pure mango pulp

3 cloves of ground cardamom powder

1. In a mixing bowl whisk the cream until firm. Pour in the mango pulp and the condensed milk. 

2. Mix gently and pour into a container.
3. Pop into the freezer for a minimum of 8 hours.
4. Scoop out into your bowl and relish your hard work!

Tiramisu - the decadent flavors of chocolate & coffee. This tiramisu recipe is absolute heaven and it takes less than 15 minuets to put together!! 

It involves the least amount of fuss, but still holds all the right flavors & textures, now that’s my kind of cooking! 

The contentment & gratification that comes from making this easy a dessert is immense. 

All you need to make this “killer” tiramisu is fresh heavy dairy cream, mascarpone cheese, sugar and good quality vanilla.

(Optional: Marsala wine, Amaretto or Brandy) 

Whip these ingredients together, and layer with classic lady fingers which are dunked into the coffee. 

I have completely eliminated the eggs because not only it lengthens the process, but they also leave an eggy aftertaste.  

250 ml heavy whipping cream

250 g mascarpone cheese 

50 g sugar or less 

1/2 tsp vanilla sugar 

1 tbsp Marsala wine, Amaretto liquor, Coffee liquor or Brandy (optional but yummy!)

If using either of the first two, mix in the cream. If using Brandy, mix it in the cooled espresso. 

2 cups (16oz/450ml) espresso or any coffee at room temperature

1 pack Savoiardi (Lady Fingers) 

Cocoa powder for dusting the top

1. Beat whipping cream, sugar, and vanilla until soft peaks form.

2. Add in mascarpone cheese and the liquor (if using any) and continue to whip to stiff peaks.

3. Dip ladyfingers in coffee (and brandy if using) don’t let them soak as they will fall apart. Lay each one side by side in an 8×8 pan to make the first layer. 

4. Spread half of the whipped cream mixture on top of first layer of lady fingers. 

5. Repeat the same process with second layer of lady fingers, dunk-remove-lay. 

6. Spread the remaining cream over. 

7. Dust the top of dessert with cocoa powder using a sieve, just before serving. 

8. Refrigerate for at least 8-10 hours as it lets all the flavors soak into the lady fingers. 

Actually, the longer it sits the better it gets. 

It is a perfect make-ahead dessert to impress your family and friends. 

For a while now this has become my stress free, make ahead dessert for a special occasion or a dinner party. 

It tastes lusciously creamy, looks luxuriously delicious. Almost like a dream. 

There are so many variations that one can make whilst keeping the base recipe the same. By which I mean, you can swap for a plant based cream, go in for an alternative sweetness and even make it completely vegan. Endless possibilities with endless flavor combinations, enough to suit every preference! 

This is a very basic Panna Cotta that uses heavy cream and sugar. 

I have also put up an alternative one for you to try if you are looking for a healthier alternative. 

For the Panna Cotta

* 500 g of heavy cream

* 2 tablespoons of condensed milk or 1.5 tablespoon of regular sugar. Adjust according to how sweet you like it. I didn’t make mine sweet because the orange sauce also adds another level of sweetness. 

* 1 vanilla bean or vanilla paste 

* Zest of one orange

* 8 g  (3sheets) of gelatin sheets  or use 3 teaspoon of powder. Or use Agar-agar.  

The orange sauce ingredients : 

* Juice of one orange

* 100 g or 1/2 cup of sugar

* 1 Tablespoon water 

1. First off, submerge the gelatin sheets in a pan of cold water and let sit for a while.  

2. Split the vanilla bean lengthwise, if using one and add it, along with the cream and condensed milk, to a saucepan. 

3. Add the orange zest to the cream mixture. Gently bring it to a rolling boil over medium to low heat, stirring occasionally. Do not let your mixture boil. 

4. Remove from the heat after two minutes. 

5. Remove the gelatin sheets from water, wring the excess water off of them, and add the sheets to the cream. Stir until the gelatin has dissolved completely into the cream mixture. 

* If using gelatin powder, add the gelatin powder to about 60 ml of water and let it sit for a while. Be sure not to pile the powder up as that will prevent the crystals from dissolving properly. 

Add the gelatin after you have removed the mixture from the heat. 

Give it a good whisk until the mixture looks smooth. 

Return the saucepan to the stove on low heat. Let it heat for a minute or two.

Carefully pour the cooked cream into your molds, and then refrigerate for at least two hours, or longer. 

For the orange sauce : 

1. Place the sugar into a small saucepan, and then add two spoonfuls of water. Without stirring, place over low heat. While the sugar heats and dissolves into the water, juice two oranges, without the pulp and seeds. 

2. Once the sugar has completely dissolved, add the orange juice. Turn the heat down and stir until everything dissolves. 

3. Remove from heat, and let cool to room temperature. 

4. To un mold, carefully turn the mold onto your serving plate. If it doesn’t come out, run a sharp knives long the edges and hold the base under hot water or apply a hot, damp cloth to help it come out. 

Drizzle the orange sauce over the top of each panna cotta, and finish with a dusting of some more orange zest and pistachios. 

Supremely addictive, light, tangy and lusciously creamy, this is a guilt free cheesecake that you have to make. 

Trust me guys, you will thank me, or whoever was the first to come up with this brilliant recipe in the first place! 

Raw cheese cakes have been floating around most food website for a while now. They always look so beautiful, sophisticated and are made with the best of ingredients. This is what caught my attention straight away.  

For me, along with food presentation, the quality of ingredients used and the easiness to follow a recipe are important. 

The recipe I have is really simple and easy to make and it requires ingredients that are easy to find. 

In fact, I followed a basic recipe and went free and easy with whatever I had in my pantry. Once you get the hang of it, it’s pretty unbelievable how little time it actually takes to get it all together. 

All you need is a decent blender and a springform. 

My biggest satisfaction is that I didn’t use any sugar or cream. It is free from unhealthy fats, refined sugars and tons of unwanted calories. 

For the base: 

1. 1/2 cups of mixed sugar free muesli - mine had a mix of oats, pumpkin seeds, sunflower seeds, Flax seeds, Chia seeds, hemp seeds. 

2. 10 - 12 pitted dates 

3. 2 1/2 tbsp of plant based butter 

4. 1 tsp vanilla extract 

5. 1/2 baking powder 

6. 2 cups of blueberries - washed and dried, to be used on the finished base.

Put only the first five ingredients into a blender and pulse until everything is broken down and represents a dough like consistency. It does not need to be blended very fine. Keep refrigerated. 

For the filling:

1. 2 cups of cashews - soaked overnight or at least 4 hours in warm water. 

2. 1 1/2 tbsp of coconut oil 

3. 1 cup of maple syrup

4. 3 tsp coconut sugar 

5. Juice of two small limes or 1 large lemon. 

6. 10g Agar-Agar 

7. 1 tsp vanilla extract 

Remove the dough from the refrigerator. 

Take a 8 inch springform and line it with parchment paper on the bottom and the sides. Press the dough evenly into the base of the springform and bake it for 15 minutes at 175°C. 

After 15 minutes remove it from the oven and let it cool completely. 

Drain and wash the cashews. 

Put the cashews and rest of the filling ingredients ( except the Agar-Agar) into a blender. 

Blend all the ingredients, into a very smooth and creamy consistency. 

Dissolve the Agar-Agar in 4 tbsp hot water.

Bring water to a boil stirring continuously. 

Simmer for 2-3 minutes. 

Now pour the Agar-Agar mixture into the blender and blend once more. 

To assemble: 

1. Take the now cooled crust, pour 11/2 cups of blueberries and spread them out evenly. 

2. Pour the cashew cream filling over the blueberries. 

3. Pop it into the refrigerator to set for at least 4-5 hours. 

4. Remove it from the springform on to a serving plate. Gently remove the parchment paper from the sides.

5. Decorate with the remaining 1/2 cup of blueberries, lemon slices and mint leaves. 

It’s super delicate, wholesome and brimming with tangy, bright colored berries. You can top it off with extra berries for a pop of color or leave it plain. I quite like the flavor combinations - The tart and tanginess from the berries and the slight, not overpoweringly sweetness of the maple syrup - a perfect blend. Refreshingly fresh and yet quite indulgent. 

After making quite a few, vegan cheesecakes are my thing now. I like how straightforward they are and how easily they come together.  

Whether you want a show stopping dessert or want to indulge in something healthy(ish) this is the way to go. 

Why Vegan Cheesecake? 

They are Insanely creamy

Light on the palate 

Full of health fats

Perfect amount of sweetness 

Slightly tangy 

Rich

Satisfying

So easy to make 

It’s the good for you! 

Take a 8 inch springform and line it with parchment paper on the bottom and the sides. 

Crust: 

1. 11/2 cups of mixed sugar free muesli - mine had a mix of oats, pumpkin seeds, sunflower seeds, Flax seeds, Chia seeds, hemp seeds. 

2. 10-12 pitted dates 

3. 1 1/2 tbsp of plant based butter 

4. 1 tsp vanilla extract 

5. 1/2 baking powder 

Put all the ingredients into a blender and pulse until everything is broken down and represents a dough like consistency. It does not need to be blended very fine. Form into a dough and keep refrigerated. 

Filling: 

1 block, 350g of silken tofu. Drained. 

200g mixed berries 

75g raw cashews, soaked in hot water for at least 3 hours 

2 tbsp of cold coconut cream 

1 cup maple syrup

1/2 tsp vanilla extract 

1 1/2 – 2 tbsps lemon juice

10g Agar- agar 

Remove the dough from the refrigerator. 

Press the dough evenly into the base of the springform and bake it for 15 minutes at 175°C. 

After 15 minutes remove it from the oven and let it cool completely. 

Drain and wash the cashews. 

Put the tofu, cashews and rest of the filling ingredients ( except the mixed berries and Agar-Agar) into a blender. 

Blend all the ingredients, into a very smooth and creamy consistency. 

Dissolve the Agar-Agar in 4 tbsp hot water.

Bring water to a boil stirring continuously. 

Simmer for 2-3 minutes. 

Now pour the Agar-Agar mixture into the blender and blend once more. 

Pour this mixture into a bowl. Put the mixed berries and give it a gentle mix. 

To Assemble:

1. Take the now cooled crust and pour the filling on the crust base. 

2. Pop it into the refrigerator to set for at least 4-5 hours. 

3. Remove it from the springform on to a serving plate. Gently remove the parchment paper from the sides.

4. Decorate with the remaining 1/2 cup of blueberries, lemon slices and mint leaves. 

Normally many of the recipes do not use Agar-agar. I have opted to use it simple because I like to eat my cheesecake cool and not frozen. My finished cheesecake is kept to set in the refrigerator rather than the freezer. 

This French Rhubarb Frangipane Galette is a simple vegan recipe with a soft and moist almond filling, deliciously tart and sweet rhubarb, all baked in a rustic, buttery, crisp pastry crust. A perfect way to enjoy a show stopping spring dessert! 

You don't need to be a baking wizard to get this right. The rustic, imperfect style that the Galette showcases, makes it unique, with each one displaying its own special character.  

I love baking with almonds. Apart from making the pastry, which is definitely not my strong point, I found this galette recipe really simple to make. The ease and simplicity to make a free form tarts like this one is actually quite comforting. 

It is also possible to prepare the base a day ahead and leave it uncooked in the fridge.

Frangipane - When you hear the word you might think that it involves some super-fancy tedious baking technique but is in fact,  just the opposite! 

It is uncomplicated, easy, delightfully nutty and sweet and adds an incredible richness to galettes, cakes, pies, tarts and even croissants. 

It is a mixture of butter, eggs, ground almonds and sugar beaten together to form a spreadable pastry cream. 

To make a vegan version simply swap the eggs with aquafaba! Aquafaba basically acts as an egg replacement and helps bind the frangipane together. 

FOR THE RHUBARB:

3 rhubarb stalks, cut into 2-inch lengths

1/4 to 1/3 cup sugar

zest of one orange

FOR THE PASTRY:

FOR THE PASTRY:

1 1/4 cups or 160g all-purpose flour

1 tablespoon or 14 g sugar

1/4 teaspoon salt

8 tablespoons or 114g cold, cubed butter, salted or unsalted

1/4 cup + 1 tablespoon ice water

FOR THE FRANGIPANE:

1/2 cup almond flour or finely ground almonds 

2 tablespoons sugar

a pinch of salt

2 tablespoons butter at room temperature

1 egg or 100 ml aquafaba 

2 teaspoons vanilla extract or rum, brandy or bourbon. 

TOPPING: 

2 tablespoons melted butter

1 to 2 tablespoons sugar for sprinkling, *turbinado is a nicer option. 

Turbinado sugar is a less processed, unrefined brown sugar. Because of this it is different from regular brown sugar. 

Method: 

Preheat the oven to 200°C and place a rack in the center of the oven.

First off prepare the rhubarb - Trim the two ends. Wash and cut into 2” lengths. 

Toss the rhubarb with the sugar and orange zest in a bowl and it set aside.

Make the pastry: 

1. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched.

2. Lay a clean tea towel on a work surface. Dump the crumbly dough mixture on to the center. Lift the four corners of the tea towel and bring them together and pat the dough to form a disk. Place in the refrigerator.  After 30 minutes remove the dough.  

3. On a lightly floured work surface, roll out the dough into a 12-13-inch round. Flour  generously as needed to prevent the dough from sticking, about after every few rolls. 

4. Transfer dough to baking tray lined with parchment paper . If you have space in the fridge, chill the pastry while you make the frangipane. If not, just keep it in the coolest spot in your kitchen.

Make the Frangipane and assemble the Galette:

1. Combine almond flour, sugar, salt, butter, egg or aquafaba and vanilla in a food processor. Pulse until it resembles a  smooth purée. 

2. Spoon the frangipane into the center of the rolled out dough leaving a 1-2-inch border. Lay the rhubarb on top of the Frangipane,  sprinkle the orange zest and all over the Rhubarb.  You can pick the really red pieces of rhubarb and arrange them on top — the bright red stalks look really pretty.

3. Gently pick up the edge of the galette and fold over towards the center. This is quite a rustic looking tart, so it need not look perfect!

4. Brush the edge of the dough with melted butter. Sprinkle the turbinado sugar over the top of the edges.

5. Bake for 35 minutes or until golden in a pre heated oven at 200 C or 400F. Once baked remove the tray from the oven.  Very carefully, pick up the edges of the paper and slide to a cooling rack to cool further. 

6. Once cooled completely, slide the Galette on a serving plate and cut into wedges. 

Serve warm on its own or vanilla ice cream or even whipped cream! 

This  galette reheats really well in the microwave oven,  30 seconds for a slice or 11/2 minutes for the entire galette. 

I prefer to serve it warm as the crust is the crumbliest.

I have two reasons for making this decadent yet simple dessert. The abundance of lavender   growing in the garden and a new flambé burner!! 

This summer I planted a large bed of lavender plants. They smell heavenly each time I walk past. I’ve been wanting to use some of the buds in my recipe and scanning through other food blogs brought me to this perfect recipe. 

 It is sophisticated, dreamy, light and creamy, with just a whisper of lavender.  A sweet yet bitter note from the caramelized sugar, makes it one of those dessert that has a little something for everyone. Great for a cheat night, date night or any other night for that matter. 

For the crème: 

 400 ml of cream

 140 ml milk

 1 vanilla pod or vanilla extract 

 1/2 tbsp of lavender (blooming)

 5 egg yolks

 85 grams of sugar

 For the caramel crust: 

 6 teaspoons of sugar

Special accessories : 

Creme brûlée ramekins 

 *Flambé burner

1. Preheat the oven to 150°C top / bottom heat. 

2. Cut the vanilla pod lengthways and scrape out the vanilla. Or use vanilla extract. 

3. In a heavy bottom pot add milk, cream with lavender flowers and vanilla pulp to a low boil.  Strain out the lavender flowers from the milk mixture and let the lavender milk cool down completely. 

4. In a separate bowl add egg yolks and sugar snd mix gently until just incorporated, about 3 minutes. 

5. Whisk the cooled lavender milk with egg yolks and sugar.

6. Place the ramekins into a deep baking tray and pour the mixture into the 6 ramekins. Pour enough hot water into the baking sheet until the molds are halfway in the water bath.  

7. Place it in the hot oven for 50 minutes.  Let cool down a bit and chill for at least 3 hours in the refrigerator. 

8. Before serving, evenly sprinkle the crème brûlée with some sugar. Use a flambé burner to slowly and evenly flame over the sugar until it caramelizes into a golden brown color. 

*If you do not have a Flambé Burner, place the ramekins under a pre-heated broiler to brown for about a minute. 

Serve within 20 minutes after the sugar has caramelized otherwise the surface may begin to soften. 

Are you and passionate chocolate lover? 

Is there a perfect chocolate tart you’ve been dreaming of? Then this recipe is worth Every……Decadent….Bite. 

Think Dark chocolate

Think Amaretto Liqueur

Think Espresso

Think Walnuts 

Think Amaretti biscuits

Now put it all together to make an extravagant, rich and incredibly indulgent Italian dessert - The Torta Nera. 

This torte can be the showstopper for your next big celebration. This is what I’d make when I want to impress. 

Unlike many of my other recipes, this uses sugar, eggs and butter. I don’t recommend replacing them because this is a classic recipe and to get the “authentic” taste it is better sometimes to stick to the traditional ingredients and recipe which, quite frankly steeped in history. 

And hey, it’s ok to be indulgent once in a while! 

Ingredients for the crust:

200g plain flour + extra for dusting 

100g butter 

2 egg yolks 

50g caster sugar 

A pinch of sea salt 

Ingredients for the filling: 

230g walnuts 

3 eggs 

180g caster sugar 

50g butter 

65g Amaretti biscuits, roughly crushed 

75g 70%dark chocolate - melted 

2 tbsp espresso 

50ml amaretto liqueur 

1 tbsp plain flour 

• Start by preheating the oven to 200°C and butter a 23cmx9” tart pan with a removable base. 

Prepare the tart crust: 

Start by greasing the base and sides of the tart tin, with a little butter. Sprinkle a bit of flour and dust it, discard the extra flour. 

If you have a tart form with a removable base then simply line the base with parchment paper and lightly grease the sides. 

1. Put the flour, chopped butter and salt in a bowl and using a knife keep slicing in the butter with the flour until mixture starts to resembles coarse crumbs.
2. Add the sugar and egg yolks and mix using a fork. Now using your fingers bring the roughly formed dough together, do not knead! 
3. Wrap the dough in a cling film and put it in the refrigerator for 30 minutes.
4. Remove the dough from the cling film and place it on a flat work surface. Lay the cling film on top of the dough and start rolling, with a rolling pin. The dough will be easy to work with and not stick to the rolling pin. Lift the rolled out dough ( if it cannot be lifted easily, use a large knife and slide it under the rolled out dough ) and press the dough evenly onto the bottom and the sides of the tart pan. It’s ok if it breaks. It is easy to put it together by lightly pressing the dough back into place,  once again by placing the cling film on the dough and rolling it until it evenly covers tart pan. 
5. Cover the pastry with parchment paper and fill with baking beans. Blind bake it for 10–12 minutes. Remove the baking beans and greaseproof paper and return to the oven for another 5–6 minutes. Let the tart crust cool.
6. Reduce the oven temperature to 180°C. 

For the chocolate filling: 

1. To make the filling, blend the walnuts with 80g sugar in a food processor until they are finely ground.
2. Melt the chocolate in a double boiler or microwave on high for a minute. 
3. Whisk the eggs with the remaining sugar until light and creamy. About 7-8 minutes. Pour in the melted butter, ground walnut mixture, amaretti biscuits, chocolate, flour, coffee and amaretto liqueur and gently fold everything in until well incorporated. 
4. Pour the filling into the tart base . Decorate with the whole walnuts and bake in the middle rack of the oven for 25 minutes.
5. Serve warm or at room temperature. Tastes fantastic either way.