Decorating made of Chocolate

Making Chocolate Curls

These curls can be sprinkled over almost any chocolate dish for a delicate finishing touch.

Using a block of chocolate at room temperature, draw a vegetable peeler across the block. Vary the length of the scrapes to make shorter or longer curls.

Decorating made of Chocolate

Making Chocolate Leaves

Use unsprayed leaves and make sure we wipe over them with a damp towel, then allow to dry.

Using a fine brush, paint one side of rose, ivy or other non-toxic shiny leaves with melted chocolate. The underside will give a more defined result.

Allow the chocolate to set, then carefully peel away the leaf from the chocolate.

Decorating made of Chocolate

Making Chocolate Cups

Ice Cream , sorbet and mousse all look lovely served in elegant chocolate cups

Line the inside of brioche or other moulds with plastic wrap, then fill with water. Place the moulds in the freezer until frozen solid.

Melt the chocolate. Remove the ice from the moulds, grasping the plastic wrap at the top, and immediately dip the ice mould into the melted chocolate.

Lift the ice mould from the chocolate and allow the excess to drain away. The chocolate should set immediately. Carefully peel away the plastic and discard the ice.

Recipes of Pie

Shells Thin Fruit Pies 

These extra-crisp phyllo pastry shells, filled with slices of fruit and glazed with apricot preserve, make a fabulous dessert for the sweet-toothed who are trying to follow a healthy diet.

Ingredients :

- 1 eating apple

- 1 ripe pear

- 2 tablespoons lemon juice

- 4 tablespoons lowfat spread

- 4 sheets phyllo pastry, thawed if frozen

- 2 tablespoons reduced-sugar apricot preserve

- 1 tablespoon unsweetened orange juice

- 1 tablespoon finely chopped pistachios

- 2 tablespoons confectioners' sugar, for dusting

Method :

* Preheat the oven to 200'C. Core and thinly slice the apple and pear and immediately toss them in the lemon juice to prevent them from turning brown. Melt the lowfat spread in a pan over low heat.

* Cut each sheet of pastry into 4 and cover with a clean, damp dish towel. Brush a 4-cup nonstick muffin pan with a little of the lowfat spread 

* Working on each pie separately, brush 4 small sheets of pastry with lowfat spread. Press a sheet of pastry into the base of 1 cup. Arrange the other sheets of pastry on top at slightly different angles. Repeat with the other sheets of pastry to make another 3 pies.

* Arrange the apple and pear slices alternately in the center of each pie shell and lightly crimp the edge of the pastry of each pie.

* Stir the preserve and orange juice together until smooth and brush over the fruit. Bake in the preheated oven for 12-15 minutes. Sprinkle with the pistachios, dust lightly with confectioners' sugar, and serve hot straight from the oven.

Recipes of Cheese Cakes

Chocolate Cheesecake

Ingredients :

For the base :

- 300 grams chocolate cookies

- 150 grams unsalted butter, melted

For the filling :

- 300 grams chopped chocolate, 60% cocoa solids

- 900 grams cream cheese

- 190 grams caster sugar

-  1 teaspoon vanilla extract

- 4 eggs

- 150 ml soured cream

- 1 tablespoon cocoa powder

For the topping :

- cocoa powder, for dusting

- 4-5 strawberries, halved

Method :

* Heat the oven to 180'C. Grease a 23 cm springform cake tin.

* For the base : Crush the cookies to crumbs in a food processor. Stir in the butter and press the crumb mixture firmly and evenly onto the base and sides of the tin.

* For the filling : melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.

* Beat the cream cheese until smooth, then beat in the sugar and vanilla. Beat in the eggs, one at a time.

* Mix together the soured cream and cocoa and stir into the cheese mixture. Stir in the chocolate and mix until smooth. Be careful not to overmix or the cheese will split.

* Pour into the tin and bake for about 1 hour until the filling is just set, but still wobbly in the center. Leave to cool completely in the tin. Chill until ready to serve.

* Remove the cake from the tin and dust thickly with cocoa powder. Arrange the strawberries on top of the cake.

Recipes of Roulade

Tropical Fruit Swiss Roulade

Tropical fruit evokes thoughts of relaxing on balmy summer night. The combination of flavours in this roll is delicious on such a night, or in the daytime with a refreshing cup of tea.

Ingredients :

Fruit Butter Cream :

- 125 ml tropical fruit juice

- 1 egg yolk

- 30 grams caster sugar

- 2 teaspoons plain flour

- 2 teaspoons custard powder

- 75 grams unsalted butter, at room temperature

- 2 teaspoons Kirsch

Fruit Mix :

- 3 egg whites

- 50 grams caster sugar

- 5 egg yolks

- 45 grams plain flour

- 1 kiwi fruit, chopped

- 0.5 mango fruit, chopped

- 0.5 papaya fruit, chopped

- 50 grams blanched almonds, toasted and chopped

Method :

* To make the fruit butter cream, bring the juice to the boil in a medium saucepan. In a bowl, whisk the egg yolk and sugar together, then sift in the flour and custard powder. Pour some of the hot juice onto the mixture and whisk until smooth. Pour back into the pan of hot juice and whisk over medium heat until the mixture boils and thickens. Cook for 1 minute, whisking continuously. Add half the butter and cool quickly (stand it in iced water if necessary). When cold, whisk and add the remaining butter and Kirsch. Whisk until light and white. Keep cool.

* Preheat the oven to hot 220'C. Line a swiss roll tin, about 25 X 30 cm. Grease the paper and dust with flour.

* In a bowl, whisk the egg whites until stiff. Add 2 tablespoons of sugar and continue to whisk until the mixture stands in stiff, shiny peaks. In a large bowl, whisk the egg yolks and remaining sugar until thick and pale. Using a large metal spoon, fold the whisked whites into the yolks, then fold in the flour. Spread the mixture evenly in the tin and bake for 5 minutes, or until the top is golden and no longer sticky. Cool on a wire rack, leaving the paper on.

* Lift the sponge on its paper and turn over onto a tea towel or baking paper. Peel away the paper. Spread the sponge with two thirds of the fruit butter cream, leaving a 2 cm border along one short edge. Cover with a single layer of fruit. Do not overfill. Roll the border edge of sponge over the filling, pick up the tea towel or paper under it and roll it away from us, holding it flat against the sponge. Stop when the roll is complete and the closing seam is underneath. Spread the crust with the remaining butter cream and trim the ends. Sprinkle with almonds ( To toast the almonds, put them on a baking tray in a preheated moderate 180'C oven for 10 minutes, or until golden brown ). Transfer to a serving plate.

Recipes of Macarons

Orange and Poppy Seed Macarons

Ingredients :

- 120 grams of icing sugar / confectioner's sugar

- 80 grams of almond flour

- 2 egg whites

- 1 pinch of salt

- 20 grams of castor sugar / berry sugar

- 1 pinch of orange powdered food colouring 

For Orange cream :

- 1 egg

- 100 ml of orange juice

- 60 grams of castor sugar / berry sugar

- 10 grams of cornflour / cornstarch

- 1 tablespoon of poppy seeds

Method :

* Make macaron shells according to the basic recipe

* Prepare orange cream : in a bowl mix cornflour / cornstarch and castor sugar / berry sugar. Dilute with orange juice. Add beaten egg and mix well.

* Transfer the mixture to a saucepan and cook for about 5 minutes on medium heat, whisking constantly until cream thickens. Stir in the poppy seeds.

* Pour the cream into a bowl, cover with plastic wrap and let cool to room temperature.

* To assemble garnish 1 macaron shell with orange cream and then cover with another macaron shell. Assemble remaining macarons accordingly.

Recipes of Macarons

Avocado Macarons

Ingredients :

- 120 grams of icing sugar / confectioner's sugar

- 80 grams of almond flour

- 2 egg whites

- 1 pinch of salt

- 60 grams of castor sugar / berry sugar 

- 1 pinch of green powdered food colouring 

For Ganache :

- 100 grams of white chocolate

- 10 grams of heavy whipping cream

- 50 grams of avocado puree

Method :

* Make macaron shells according to the basic recipe

* Prepare ganache : in a saucepan melt the white chocolate and the cream on low heat.

* Remove from heat, stir in avocado puree. Let the ganache cool to room temperature.

* To assemble garnish 1 macaron shell with ganache and then cover with another macaron shell. Assemble remaining macarons accordingly.

Recipes of Macarons

Gooseberry Macarons

Ingredients :

- 120 grams of icing sugar / confectioner's sugar

- 80 grams of almond flour

- 2 egg whites

- 1 pinch of salt

- 60 grams of castor sugar / berry sugar

- 1 pinch of pink powdered food colouring

For gooseberry jam :

- 70 grams of gooseberry ( alma) juice ( available from health food stores )

- 70 grams of gelling sugar ( jam or jelly sugar )

Method :

* Make macaron shells according to the basic recipe

* Prepare gooseberry jam : mix gooseberry ( alma ) juice and gelling sugar ( jam or jelly sugar ) in a saucepan. Heat the mixture and bring to boil. Cook for 5-7 minutes on high heat, stirring constantly.

* Pour the jam into a jar and allow to cool.

* To assemble garnish 1 macaron shell with gooseberry jam then cover with another macaron shell. Assemble remaining macarons accordingly.

Recipes of Traditional Cakes

Steamed Bowl Cakes

Steamed Bowl Cakes is one of Indonesian Traditional Cakes, it is yummy and savory,

known as "Kue-Mangkok"

Ingredients :

- 100 grams fermented cassava ( ripe and soft )

- 200 grams caster sugar

- 175 grams rice flour

- 175 ml cold water ( room temperature )

- 75 grams cake flour

- 125 ml boiling water

- 125 ml soda water

- 1 tablespoon double acting baking powder

- 6 drops of pink dye

Method :

* Mix fermented cassava and caster sugar, squeeze until the sugar dissolves, set aside. Mix rice flour and cold water, stir well. Add cake flour and the mixture of fermented cassava and caster sugar into the rice flour solution, stir well. Then add boiling water, whisk with an electric hand whisk until blended, leave to cool.

Mix soda water and baking powder, add into the dough of rice flour, mix well. Strain the dough and add six drops of pink dye.

* Heat the water in the steamer, fill small bowl mold without oil smeared, let stand until the mold are hot for approximately 10 minutes over a large fire. Pour the dough into the mold until it is full. Steam for about 20 minutes over high heat, during the steaming shut the steamer and do not open it.

* Leave to cool in the mold after cooked, then remove the cakes from the mold.

* 40 pieces of steamed bowl cakes are ready to be served.

Note :

If we want the bowl cakes can be blossomed, the water in the steamer should be much, the stove should be large. Do not put too much mold so that there is space for the distribution of heat. At the time of pouring the dough, the water in the steamer must be in a state of boiling and the bowl mold are in hot conditions.

Use the steamer with a conical lid so that the water can drip to the edge. If using a flat lid, wrap the flat lid with a clean napkin.

Recipes of Bars Pastries

White Chocolate Fudge 

Made with creamy white chocolate, this fudge is ultra sweet, so eat it in small quantities, if we can.

Ingredients ;

- 350 grams caster sugar

- 30 grams unsalted butter

- pinch of salt

- 125 ml evaporated milk

- 1 vanilla pod

- 300 grams good quality white chocolate, chopped

- 80 grams pistachio nuts

Method :

* Grease an 18 cm square cake tin. Put the sugar, butter, salt and evaporated milk in a large saucepan. Split the vanilla pod in half lengthways and scrape the small black seeds into the saucepan with the point of a knife. Add the pod to the saucepan. Bring to the boil over medium heat, stirring continuously with a wooden spoon. Lower the heat and simmer for about 5 minutes, stirring continuously.

* Remove the saucepan from the heat and lift out the vanilla pod with a fork or slotted spoon. Stir in the chopped chocolate until it has melted completely and the mixture is smooth. Stir in the pistachios and pour into the tin. Refrigerate for about 2 hours, or until firm.

* Cut into small squares and serve in petit four paper cases. Store in the refrigerator for up to a week.

Recipes of Roulade

Chocolate Amaretti Roulade

Crushed amaretti biscuits add crunch to indulgent roulade.

Ingredients :

- 6 large eggs, separated

- 150 grams caster sugar

- 50 grams cocoa powder

- Icing sugar, to dust

- 300 ml double cream or whipping cream

- 2-3 tablespoons Amaretto or Brandy

- 20 amaretti biscuits, crushed, plus 2 extra

- 50 grams dark chocolate

Method :

* Preheat the oven to 180'C. Line the Swiss roll tin with baking parchment. Put the egg yolks and sugar in a large heatproof bowl set over a pan of simmering water and whisk with an electric hand whisk until very pale, thick, and creamy. This will take about 10 minutes. Remove from the heat. Put the egg whites in a mixing bowl and whisk with an electric hand whisk (and clean beaters) until soft peaks form.

* Sift the cocoa powder into the egg yolks mixture and very gently fold in along with the egg whites. Pour into the tin and smooth into the corners. Bake for 20 minutes, or until just firm to the touch. Allow the tin to cool slightly before carefully turning the sponge out on to a sheet of baking parchment well dusted with icing sugar. Remove the tin from the sponge, but leave the parchment, and allow to cool for 30 minutes.

* Put the cream in a mixing bowl and whisk with an electric hand whisk until soft peaks form. Peel the parchment off the sponge, trim the sides to neaten them, then drizzle over the Amaretto or Brandy. Spread with the cream, scatter with the crushed amaretti biscuits, then grate over most of the chocolate.

* Starting from one of the short sides, roll the roulade up, using the parchment to help keep it tightly together. Place on a serving plate with the join underneath. Crumble over the extra biscuits, grate over the remaining chocolate, and dust with a little icing sugar.

Recipes of Cheese Cakes

Vanilla Cheese Cakes

This rich yet light cheesecake is guaranteed to be a crowd pleaser.

Ingredients :

- 60 grams butter

- 225 grams digestive biscuits, finely crushed

- 1 tablespoon demerara sugar

- 675 grams full fat cream cheese, at room temperature

- 4 eggs, separated 

- 200 grams caster sugar

- 1 teaspoon pure vanilla extract

- 500 ml soured cream

- kiwi fruit slices, to garnish

Method :

* Preheat the oven to 180'C. Lightly grease or line the base of the springform tin with greaseproof paper.

* Melt the butter in a small saucepan over a medium heat. Add the biscuit crumbs and demerara sugar and stir until blended. Press the crumbs over the base of the tin.

* Combine the cream cheese, egg yolks, 150 grams of the caster sugar, and the vanilla in a bowl and beat until blended. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the cream cheese mixture. Pour the mixture into the tin and smooth the top.

* Place the tin in the oven and bake for 45 minutes, or until just set in the middle. Remove the tin from the oven and leave it to stand for 10 minutes, or until it sinks back into the tin.

* Meanwhile, combine the soured cream and remaining sugar in a bowl, and beat until the sugar has dissolved. Pour on top of the cheesecake and smooth the surface. Increase the oven temperature to 240'C, return the cheesecake to the oven and continue baking for a further 5 minutes. Leave to cool completely on a wire rack, then cover and chill for at least 6 hours. When ready to serve, garnish with slices of kiwi fruit. 

Recipes of Pie

Hazelnut Cream Pies

These elegant little pies look particularly attractive with their sprinkling of chopped toasted hazelnuts.

They make a terrific dessert as well as a delicious teatime or coffee-time treat.

Ingredients :

For Pie Dough :

- scant 1 cup all purpose flour

- 115 grams butter, cut into small pieces

- 1 tablespoon confectioners' sugar, sifted

- 1 small egg yolk

- 2-3 teaspoons cold water

For The Filling :

- 3 egg yolks

- 0.25 superfine sugar

- 3 tablespoons all purpose flour

- 1 cup milk

For The Topping :

- 90 grams chocolate

- 1 tablespoon honey

- 0.25 cup heavy cream

- generous 0.5 cup toasted hazelnuts, chopped

Method :

* To make the pie dough, sift the flour into a bowl and rub in the butter and sugar until the mixture resembles bread crumbs. Add the egg, and a little cold water to form a dough. Wrap the dough and let chill in the refrigerator for 30 minutes.

* Roll out the pie dough and use it to line an 8 cup muffin pan. Let chill in the refrigerator for about 20 minutes. Preheat the oven to 190'C. Bake the pies for 12-15 minutes. Let cool in the muffin pan.

* To make the filling, beat the egg yolks and superfine sugar in a heatproof bowl until pale and thick, add the flour, a little at a time, and mix to combine. Bring the milk to a boil and pour it over the egg mixture, whisking all the time, and beat well. Pour back into a clean pan and bring to a boil over low heat, stirring constantly. Boil for 1 minute, then pour into a cold bowl and stir. Let cool, stirring occasionally.

* To make the topping, melt the chocolate with the honey in a heatproof bowl set over a pan of barely simmering water. When melted, remove from the heat and stir in the cream. Let cool.

* Spoon the filling into each pie, cover with the melted chocolate mixture, and sprinkle with the hazelnuts. Transfer to a serving dish and serve. 

Recipes of Pie

Banana and Mango Pie

Bananas and Mangoes are a great combination of colours and flavors, especially when topped with toasted coconut chips. Coconut chips are available in some supermarkets and most health food stores. They are worth using as they look more attractive than dry shredded coconut.

Ingredients :

- 20 cm ready made pastry shell

For the Filling :

- 2 small ripe bananas

- 1 mango, peeled, seeded, and sliced

- 3.5 tablespoons cornstarch 

- 6 tablespoons raw sugar

- 1.25 cups soy milk

- 0.75 cup coconut milk

- 1 teaspoon vanilla extract

- toasted coconut chips, to decorate

Method :

* Peel and slice the bananas, then arrange half of them in the base of the pastry shell with half of the mango slices.

* Place the cornstarch and sugar in a pan and mix together. Whisk in the soy milk and coconut milk gradually until combined. Let simmer over low heat, whisking constantly for 2-3 minutes until the mixture thickens.

* Stir in the vanilla extract, then spoon the mixture over the fruit. Top the remaining fruit and the toasted coconut chips. Let chill in the refrigerator for at least 1 hour before serving.

Recipes of Pie

Lemon Meringue Pie

A combination of tangy lemon and soft meringue, this is a classic dessert, which is ideal for both dinner parties and family meals.

Ingredients :

For the Pie Dough :

- generous 1 cup all purpose flour, plus extra for dusting

- 85 grams butter, cut into small pieces, plus extra for greasing

- 0.25 cup confectioners' sugar, sifted 

- finely grated rind of 0.5 lemon

- 0.5 egg yolk, beaten 

- 1.5 tablespoons milk

For The Filling :

- 3 tablespoons cornstarch 

- 1.25 cups water

- juice and grated rind of 2 lemons

- generous 0.75 cup superfine sugar

- 2 eggs, separated

Method :

* To make the pie dough, sift the flour into a bowl. Rub in the butter with the fingertips until the mixture resembles fine bread crumbs. Mix in the remaining ingredients. Knead briefly on a lightly floured counter. Let rest for 30 minutes.

* Preheat the oven to 180'C. Grease a 20 cm pie dish with butter. Roll out the pie dough to a thickness of 5 mm , use it to line the base and sides of the dish. Prick all over with a fork, line with parchment paper and fill with dried beans. Bake in the oven for 15 minutes. Remove from the oven and take out the paper and beans. Reduce the temperature to 150'C.

* To make the filling, mix the cornstarch with a little of the water. Place the remaining water in a pan. Stir in the lemon juice and rind and cornstarch paste. Bring to a boil, stirring. Cook for 2 minutes. Let cool a little. Stir in 5 tablespoons of the sugar and the egg yolks and pour into the pastry shell.

* Whisk the egg whites in a clean, greasefree bowl until stiff. Whisk in the remaining sugar and spread over the pie. Bake for another 40 minutes. Remove from the oven, cool, and serve.   

Recipes of Chocolate Cakes

White Chocolate and Macadamia Nut Blondies

A white chocolate version of the ever popular brownies.

Ingredients :

- 300 grams white chocolate, chopped

- 175 grams butter, cubed

- 300 grams caster sugar

- 4 large eggs

- 225 grams plain flour

- 100 grams macadamia nuts, roughly chopped

Method :

* Preheat the oven to 200'C. Line the base and sides of the tin with baking parchment. In a bowl set over a pan of simmering water, melt the white chocolate and butter together, stirring now and again until smooth. Remove, and leave to cool for about 20 minutes.

* Once the white chocolate has melted, mix in the caster sugar ( the mixture may well become thick and grainy, but the eggs will loosen the mixture ). Using a balloon whisk, stir in the eggs one at a time, making sure each is well mixed in before we add the next. Sift in the flour, fold it in, and then stir in the macadamia nuts. Pour the mixture into the tin and gently spread it out into the corners. Bake for 20 minutes, or until just firm to the touch on top but still soft underneath. Leave to cool completely in the tin, then cut into 24 squares, or rectangles for bigger blondies.

Recipes of Chocolate Cakes

Gingerbread Bundt Cakes

Ingredients :

- 250 grams soft butter

- 250 grams caster sugar

- 5 eggs

- 500 grams all purpose (plain) flour

- 0.5 teaspoon salt

- 3 teaspoons baling powder

- 2 teaspoons gingerbread, apple pie or mixed spice

- 3 tablespoons cocoa powder

- 250 ml milk

- 2 tablespoons cream cheese

- 5 tablespoons whipping cream

- 5 tablespoons confectioners' (icing) sugar

Method :

* Preheat the oven to 170'C. Grease a bundt cake mold (mould).

* Put the butter and sugar in a large bowl and beat together until light and fluffy. Add the eggs and beat until pale and creamy. Sift in the flour, salt, baking powder, spice and cocoa powder and stir into the mixture. Gradually stir in enough milk to produce a soft batter. Turn the batter into the prepared cake mold.

* Bake in the oven for about 1 hour, until a wooden cocktail stick inserted into the middle comes out clean. Cover with foil if it browns too quickly. Turn out on to a wire rack and leave to cool.

* To make the frosting, put the cream cheese and cream in a large bowl and mix together. Add the confectioners' (icing) sugar and mix well. Drizzle the frosting over the cold cake and chill for 1-2 hours before serving.

Recipes of Chocolate Cakes

White Chocolate Cakes

These delicious cakes are studded with crunchy walnuts

Ingredients :

- 50 grams butter, softened 

- 50 grams caster sugar

- 1 teaspoon pure vanilla extract

- 2 medium eggs, lightly beaten

- 100 grams self-raising flour

- 200 grams white chocolate, finely chopped

- 100 grams walnuts, chopped

For the topping :

- 200 grams white chocolate

- 50 grams walnuts, chopped, to decorate

Method :

* Preheat the oven to 160'C. Grease a high sided 16 cm square tin with butter. Line with greaseproof  paper and set it aside.

* Cream the butter, sugar and vanilla extract in a bowl with an electric hand whisk until pale and creamy. Add the eggs a little at a time, beating well after each addition. Gently fold in the flour, then the chocolate and the chopped walnuts.

* Spread the mixture in the tin and smooth the top. Bake for 30-35 minutes, or until set. Cool in the tin for 10 minutes before turning out on to a wire rack to cool.

* For the topping, melt the white chocolate in a heatproof bowl placed over gently simmering water, stirring until smooth and glossy. Spread it evenly over the cooled cake. Allow it to set, then decorate with chopped walnuts and cut it into 9 squares. 

Recipes of Layer cakes

Lapis-Surabaya

One of the favorite Layer Cakes in Indonesia

Ingredients :

* For the yellow layer ;

   - 20 egg yolks

   - 150 grams caster sugar

   - 70 grams cake flour

   - 15 grams cornstarch

   - 15 grams milk powder

   - 100 grams margarine

   - 125 grams salted butter

   - 2 tablespoons sweetened condensed white milk

* For the brown layer :

   - 10 egg yolks

   - 85 grams caster sugar

   - 20 grams cake flour

   - 10 grams cornstarch

   - 25 grams chocolate powder

   - 10 grams milk powder

   - 0.25 teaspoon baking powder

   - 50 grams margarine

   - 75 grams salted butter

   - 1 tablespoon sweetened condensed chocolate milk

   - 0.5 teaspoon chocolate paste

* For the filling : 

   - 100 grams strawberry jam, for filling

Method :

* Make the yellow layer, whisk margarine and salted butter until smooth. Add sweetened condensed white milk, whisk until blended, set aside.

* Whisk egg yolks and caster sugar until fluffy. Add cake flour, cornstarch and milk powder with sifted and mix evenly. Enter it into the mixture of margarine, salted butter, sweetened condensed milk little by little, stirring gently.

* Enter the dough into two pans measuring 22 x 22 x 4 cm each ( apply the pan with margarine and line with baking paper first )

* Bake in the oven with temperature 190'C for 20 minutes until cooked.

* Repeat for the brown layer.

* Take one of the yellow layer, apply strawberry jam. Place the brown layer which has discarded its top on it. Apply strawberry jam again and place the other yellow layer on the top.

* Serve with a slice.

Recipes of Chocolate Cakes

Chocolate Rum Truffles

Ingredients :

- 300 grams good quality dark chocolate, finely chopped.

- 100 ml thick (double) cream

- 1 teaspoon vanilla extract or essence

- 25 ml dark rum

- cocoa powder, to dust

Method :

* Put the chopped chocolate in a bowl. Place the cream and vanilla in a small saucepan and heat until it is just at  boiling point. Pour the cream directly over the chopped chocolate. Gently mix with a whisk until the mixture is smooth. If there are any lumps, place the bowl over a pan of barely steaming water, off the heat, and lightly stir for a moment to melt any remaining chocolate. Mix in the rum and refrigerate the ganache until it is set.

* Form the ganache into small balls using a melon baller, or pipe it into small balls using a piping bag fitted with a plain nozzle. Return to the refrigerator to set. Roll the balls between your palms to form a perfect ball, then roll in the cocoa powder, using a fork to roll them around until evenly coated.

*** Since these truffles are not dipped in chocolate before they are rolled in the cocoa powder, they should be eaten within 2-3 days. Store in an airtight container in the refrigerator. Roll the truffles in the cocoa powder a second time before serving. 

Recipes of Bars Pastries

Lemon Bars

Ingredients :

- 250 grams all purpose (plain) flour, plus extra for dusting

- 1 tablespoon baking powder

- Scant 100 grams cold butter

- 75 grams sugar

- 1 egg

For the filling :

- 6 tablespoons cornstarch (cornflour)

- 2 tablespoons vanilla extract

- 8 tablespoons sugar

- 800 ml milk

- 4 eggs

- Grated zest of 1 lemon

- Large pinch of saffron

- 150 grams confectioners' (icing) sugar

Method :

* To make the pastry, sift the flour and baking powder into a bowl. Add the butter in a small pieces, the sugar and egg, and quickly work into the flour to form a dough. Wrap the dough in plastic wrap (clingfilm) and chill in the refrigerator for 30 minutes.

* To make filling, mix the cornstarch , vanilla extract and sugar with a little of the milk until smooth. Pour the remaining milk into a saucepan, bring to the boil and then stir in the cornstarch mixture. Return to the boil, stirring all the time. Leave to cool slightly.

* Preheat the oven to 180'C. Roll out the pastry on a floured work surface and use to line a 38 X 25 X 2 cm baking pan (tin). Prick several times with a fork.

* Bake in the oven for about 10 minutes. Meanwhile, separate the eggs. Stir the egg yolks into the filling mixture with the lemon zest and saffron. Whisk the egg whites until stiff and fold into the mixture.

* Spread  the lemon filling on the pastry and bake in the oven for a further 30-40 minutes. Leave to cool completely, preferably overnight.

* Before serving, dust thickly with confectioners' (icing) sugar and cut into pieces.

Recipes of Roulade

Coffee Roulade

Ingredients ;

- 4 eggs plus 2 egg yolks

- Pinch of salt

- 60 grams sugar

- 1 tablespoon vanilla extract

- 125 grams all purpose (plain) flour

- 0.5 teaspoon baking powder

- Sugar, for sprinkling

For the filling :

- 150 grams spoonable heavy (double) cream

- 250 grams mascarpone cheese

- 15 grams cocoa powder

- 3 tablespoons  instant coffee powder

- 100 grams sugar

- 250 ml whipping cream

- Chocolate-coated coffee beans, for decoration

- 2 tablespoons cocoa powder, for dusting

 Method :

* Preheat the oven to 200'C. Line a baking pan (tin), measuring 38 X 25 X 2 cm, with parchment paper.

* To make the sponge, separate the eggs. Whisk the egg whites and salt together until stiff. Put the egg yolks, sugar and vanilla extract into a large bowl and beat together until foamy. Sift in the flour and baking powder and stir into the mixture. Fold in the whisked egg whites. Spread the batter smoothly into the prepared baking pan.

* Bake in the oven for 8-10 minutes. Turn out on to a tea towel sprinkled with sugar. Pull of the baking parchment and roll the sponge up with the tea towel. Leave to cool.

* For the filling, put the spoonable cream, mascarpone cheese, cocoa powder, instant coffee powder and sugar in a large bowl and stir together until the coffee has dissolved. Whisk the whipping cream until stiff and fold about four-fifths into the mixture.

* Spread the coffee cream on the sponge and roll up. Chill well before serving. Dust with cocoa powder and  decorate with the reserved cream piped on top and the chocolate-coated coffee beans. 

Recipes of Chocolate Cakes

Chocolate Truffles

Ingredients :

- 200 grams milk chocolate, 30% cocoa solids

- 250 grams plain (dark) chocolate, 70%  cocoa solids

- 200 ml heavy (double) cream

- 3 tea bags, black tea

- 0.5 tablespoon star anise

- cocoa powder

Method :

* Line a 20 X 20 cm tin with non stick baking paper

* Chop both chocolate very finely

* Put the cream into a pan and bring to a boil. Remove from the heat and place the tea bags in the cream, Infuse for about 10 minutes, then squeeze out well into the cream and remove the tea bags.

* Reheat the tea-flavoured cream and add the chocolate and star anise. Stir until the chocolate melts, then allow to cool slightly.

* Pour the mixture into the tin, cover with plastic wrap (cling film) and leave to set for about 24 hours.

* Cut into 50-60 even cubes and dust with cocoa poedwr.

Recipes of Muffins

Blueberry Muffins

Ingredients :

- 50 grams butter

- 1 egg

- 3 tablespoons honey

- scant 100 ml plain yogurt

- scant 100 ml sour cream

- 250 grams all purpose (plain) flour

- 2 tablespoons baking powder

- 250 grams blueberries

- confectioners' (icing) sugar, for dusting

Method :

* Preheat the oven to 180'C 

* Line a 12 hole muffin pan with paper cases. Melt the butter and leave to cool slightly, so that it is still liquid.

* Put the egg, honey, yogurt and sour cream in large bowl and mix together. Stir in the melted butter. Sift in the flour and baking powder and mix together. Fold in the blueberries. Fill the muffin pan three-quarters full with the batter.

* Bake in the oven for 25-30 minutes, until golden brown. Leave to rest in the pan for 5 minutes, and then remove from the pan and leave to cool on a wire rack. Serve dusted with confectioners' (icing) sugar.

Recipes of Chocolate Cakes

Chocolates with Candied Fruit Filling

Ingredients :

- 150 grams plain (dark) chocolate, 70% cocoa solids

- 350 grams gianduja ( a blend of chocolate, very finely ground hazelnuts and sugar )

- 1 tablespoon hot espresso

- 50 grams chopped blanched almonds

- 150 grams candied fruit ( e.g. melon and apricots ), chopped

For The Coating :

- 200 grams chopped plain chocolate, 70% cocoa solids

Method :

* Line a square 15 X 15 cm dish or cake tin with non stick baking paper

* Break up the chocolate and put into a heatproof bowl with the gianduja. Add the espresso and melt over a pan of simmering (not boiling) water, stirring slowly but frequently.

* Toast the almonds in a dry skillet (frying pan) over a medium heat, stirring, until golden brown.

* Stir the almonds and candied fruit into the chocolate mixture and spread smoothly in the tin. Put in a cool place (not the refrigerator) for about 2 hours, to set completely

* For the coating : melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.

* Cut the gianduja mixture into 3 cm cubes.

* Using a skewer, dip the cubes into the melted chocolate, one at a time. Place on non stick baking paper to set in a cool place (not the refrigerator) for at least 1 hour.

Recipes of Pie

Forest Fruit Pie

Pie Dough :

- scant 1.375 cups all purpose flour, plus extra for dusting

- generous 0.25 cup ground hazelnuts

- 100 grams butter , cut into small pieces, plus extra for greasing

- finely grated rind of 1 lemon

- 1 egg yolk

- 4 tablespoons milk

Filling :

- 1.625 cups blueberries

- 1.625 cups raspberries

- 1.625 cups blackberries

- 0.5 cup superfine sugar

- 2 tablespoons confectioners' sugar, to decorate

- whipped cream, to serve

Method :

* Place the fruit in a pan with 3 tablespoons of the superfine sugar and let simmer gently, stirring frequently, for 5 minutes. Remove the pan from the heat.

* Sift the flour into a bowl, then add the hazelnuts. Rub in the butter with the fingertips until the mixture resembles bread crumbs, then sift in the remaining sugar. Add the lemon rind, egg yolk, and 3 tablespoons of the milk and mix. Turn out onto a lightly floured counter and knead briefly. Wrap and let chill in the refrigerator for 30 minutes.

* Preheat the oven to 190'C. Grease an 20 cm pie dish with butter. Roll out two-thirds of the pie dough to a thickness of 5 mm and use to line the base and side of the dish. Spoon the fruit into the pastry shell. Brush the rim with water, then roll out the remaining pie dough to cover the pie. Trim and crimp round the edge, then make 2 small slits in the top and decorate with 2 leaf shapes cut out from the dough trimmings. Brush all over with the remaining milk. Bake for 40 minutes. Remove from the oven, sprinkle with the confectioners ' sugar and serve with whipped cream.  

Recipes of Chocolate Cakes

Chocolate Mousse Cakes

Ingredients :

- 50 grams raisins

- 2 tablespoon dark rum

- 200 grams chopped plain (dark) chocolate, 70% cocoa solids

- 2 large eggs

- 2 egg yolks

- 100 grams superfine (caster) sugar

- 1 tablespoon vanilla extract

- 250 ml whipping cream

To Decorate :

- 250 grams raspberries

Method :

* Line a 1 liter / 2 pint loaf tin with plastic wrap (cling film)

* Soak the raisins in the rum

* Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.

* Whisk together the eggs, egg yolks, sugar and vanilla with an electric whisk until pale and thick.

* Whisk in the melted chocolate and whisk constantly for 3 minutes. Stir in the rum soaked raisins.

* whisk the cream until it forms light peaks, then fold it lightly into the chocolate until blended and then pour into the loaf tin. Cover with plastic wrap and freeze overnight.

* Before serving dip briefly into warm water, turn out and decorate with raspberries. Serve in slices.

Recipes of Pie

Mississippi Mud Pie

Pie Dough :

- scant 1.625 cups all purpose flour, plus extra for dusting

- 2 tablespoon unsweetened cocoa

- 140 grams butter

- 2 tablespoon superfine sugar

- 1-2 tablespoon cold water

Filling :

- 175 grams butter

- scant 1.75 cups packed brown sugar

- 4 eggs, lightly beaten

- 4 tablespoon unsweetened cocoa, sifted

- 150 grams semi-sweet chocolate

- 1.25 cups light cream

- 1 tablespoon chocolate extract

To Decorate :

- scant 2 cups heavy cream, whipped

- chocolate flakes and curls

* To make the pie dough, sift the flour and cocoa into a mixing bowl. Rub in the butter with the fingertips until the mixture resembles fine bread crumbs. Stir in the sugar and enough cold water to mix to a soft dough. Wrap the dough and let chill in the refrigerator for 15 minutes.

* Preheat the oven to 190'C. Roll out the dough on a lightly floured counter and use to line a 23 cm loose bottom tart pan or ceramic pie dish. Line with parchment paper and fill with dried beans. Bake in the oven for 15 minutes. Remove from the oven and take out the paper and beans. Bake the pastry shell for an additional 10 minutes.

* To make the filling, beat the butter and sugar together in a bowl and gradually beat in the eggs with the cocoa. Melt the chocolate ( to melt the chocolate, break it into small pieces and place in a heatproof bowl, set over a pan of barely simmering water, do not let the base of the bowl come into contact with the surface of the water ) and beat it into the mixture with the light cream and the chocolate extract.

* Reduce the oven temperature to 160'C. Pour the mixture into the pastry shell and bake for 45 minutes, or until the filling has set gently.

* Let the mud pie cool completely, then transfer it to a serving plate, if you like. Cover with the whipped cream.

* Decorate the pie with chocolate flakes and curls and then let the chill until ready to serve.