Baci Di Dama
These famous seductive and fragrant cookies are a masterpiece of Itallian pastry, specialty of the Piedmontese city Tortona. The legend says they were made in 1800 by a chef trying to impress king Vittorio Emanuelle. The cookies were meant to remind of a kiss between two lovers. This recipe is from La Cucina degli Italiani...
Brigadeiros
Brigadeiro – the famous truffle, adored throughout Brazil and Portugal and so ridiculously easy to prepare… Brigadeiros (original recipe) 200 g sweetened condensed milk 1 Tbsp butter 50 g dark chocolate lots of chocolate sprinkles Before you begin, make sure you watch the video on this post. Heat condensed milk. Add chocolate broken into pieces....
Royal Cherry Cakes
Royal Cherry Cakes (recipe adapted from Sale & Pepe magazine, Serbian issue for June 2007) 100 g dark chocolate 40 g butter 60 g flour 80 g sugar 2 1/2 tsp baking powder 1 egg 1 sachet (2 tsp) vanillin sugar a pinch of salt In a double boiler melt butter and chocolate. In a...
Homemade Ferrero Rocher
Homemade Ferrero Rocher (adapted by La casa de vainilla from here) 100 g hazelnut wafer biscuits, crushed 150 g toasted hazelnuts, finely chopped 200 g Nutella 150 g dark chocolate 4 1/2 Tbsp oil Combine wafer biscuits, hazelnuts and Nutella in a bowl. Leave in a fridge for about half an hour and then shape...
Sweet Braid
Sweet Braid For the dough: 300 g flour 1 sachet (7 g) dry yeast 30 g sugar a pinch of salt 160 g luke warm water 45 g melted butter For the filling: 40 g dark chocolate jam of your choice 20 g chopped walnuts 10 g raisins 3 tsp honey some grated lemon zest...
Forest Mystery Truffles
I first saw these published in Sale & Pepe magazine as a promo for Menaž chocolate. Their recipes have goofy names all the time, hence the name of the truffles and the photo Forest Mystery Truffles 200 g butter200 g powdered milk200 g powdered sugarzest and juice of 1 orange300 g dark chocolatetoasted hazelnuts halves...
Raspberry & Chocolate Cream Puffs
Raspberry & Chocolate Cream Puffs 150 g flour100 g butter4 eggs400 g cream cheese100 g dark chocolate + 50 g more for decoration100 g raspberriesa pinch of salt30 g sugarNesquik powder In a double boiler melt 100 g dark chocolate. Transfer it fast in a bowl with cream cheese and whisk with a mixer just...
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Cake2
I first had this cake in Koprivnica last spring. To say that I liked it is too little, because this cake is too much of a cake to be described simply. But, it has the right name, regarding both it’s taste and size it is a cake squared And of course it is when it’s...
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Daring Bakers, October 2009 – Macarons
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. Somehow, the theme for DB and kuVarijacije was the same this month. So, as I was already late, plus never ever tried to make...
Choco-Coco Kiflice
Choco-Coco Kiflice(original recipe) Starter Pour 250 ml milk in a 500 ml cup. Add 2 Tbsp sugar and one bag of instant dry yeast (I used Dr. Oetker’s Yeast Levure which weights 7 g). Cover and let rest in a warm place until it doubles it’s volume. Dough Mix 3 eggs with a mixer. Add...
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Red Currant Tart
Chocolate Crust 250 g flour60 g cocoa powder150 g butter60 g powdered sugar1 egg Knead all the ingredients into dough, wrap in cling film and leave in the fridge for about half an hour. Red Currant Gelée 400 g red currants100 g sugar20 g powdered gelatin Puree currants and sugar in a blender, transfer into...
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Chocolate Bundts
I know it doesn’t look like a bundt cake, but this one haunted me ever since Branka published it on her site. I don’t have a bundt cake pan, so I improvised The recipe comes from Crave: A Passion for Chocolate and the genius shape from YOYO. I will not write about the shaping as...
