Chocolate Whipped Cream Frosting

My girls wanted to make their own birthday cake this year and they wanted a chocolate cake with a chocolate frosting.  So, I went back to use my trusted moist chocolate cake from Pusiva that I had made for Edda's 1st. birthday party.  I wanted a not too sweet chocolate whipping cream as the frosting for the cake and I played around with the recipe to come out with this.  It was a really good frosting so I had to pen it down here so that next time I know where to find it.

I made this 2 layers chocolate cake (with the help of my girls) with Nutella filling in the middle and chocolate whipped cream.  My girls decorated with some chocolate chips as well.  Overall, a very delicious chocolate cake I might say.  Very satisfied with the result.

Continue to read more or for recipe.

Cornmeal, coconut and marmalade cake

I bought Ottolenghi’s beautiful book ages ago and if I am not mistaken the first recipe I made from it was the semolina, coconut and marmalade cake – it is delicious and the recipe yields two cakes: you can enjoy one while making other people’s day better sharing the second loaf.

One day I wanted to make this cake again, however I did not have any semolina at home. I decided then to use corn

Rye chocolate chip financiers

Financiers are one of my downfalls: petite, delicate, but full of flavor, they are a great way of using leftover egg whites. I have been trying to make them using olive oil instead of butter, but the texture was a bit off, so more tests are necessary.

The recipe I bring you today is from ages ago (when I could still eat butter) and it is delicious: the rye flour makes the financiers a little

Orecchiette with courgette and goat’s cheese sauce

This food stylist wannabe got crazy when she saw yellow courgettes in farmer’s market for the first time – until then I had only seen it on books, magazines and food TV shows. Of course I brought some home and immediately thought of something tasty and visually beautiful to make with it.

For this recipe I used red onion so I could have a nice color contrast, however after that day I made this

Simple breakfast bread (dairy free)

I wanted a bread recipe I could make sandwiches with, turn into toast for breakfast, and do everything we do with packaged white bread. I no longer buy that and most of the homemade versions I found called for milk or butter (or both). I thought of making Kim Boyce’s oatmeal bread, which is delicious, replacing the butter with olive oil, but the making of that recipe is not as straightforward