Sixth Anniversary Celebrated with a Chocolate and Cherry Cake

Six years! Wow, it seems like yesterday that I started my food blogging journey and I couldn't be happier to celebrate with you my blog's sixth anniversary.

Food bloggers make everything seem effortless. However, behind every single post there's an enormous time invested into perfecting the recipe, styling the food, taking stellar photos, and writing the post among many other big and small steps. It has been a hectic year for me and I did not have enough time to blog as often as I wanted. This made me have a new respect for those who lead very busy lives and yet find the time to inspire us with their wonderful food recipes.

Busy as I am, I could not let this occasion pass unnoticed. The blog's anniversary is the perfect occasion to slow things down, make a wonderful cake and just savor the moment (and the cake of course!).

I am surely not the only one who is a die-hard fanatic of chocolate and fruit combos. For my blog's anniversary, I went for a cherry and chocolate cake and let me tell you that it was as delicious, scrumptious and divine as it can be.

The base of the cake is a simple chocolate sponge as I wanted the filling and the frosting to shine through unhindered. With ingredients like dark chocolate, mascarpone, amarena cherries or Italian sour cherries, you are one step away from perfection.

Although elaborate cakes are usually reserved for special occasions, no occasion is more special than treating yourself or your loved ones with a cake made with delectable ingredients and a whole lot of love!

There are a few steps to making the cake, but they are not complicated. You just need some planning ahead.

Let´s start with the sponge base.
For 4 layers you need (15 cm pan):

• 4 eggs at room temperature
• 120 g sugar
• 90 g pastry flour
• 30 g cocoa powder
• 40 g melted butter
• half tsp salt
• 2 tbsp kirsch (cherry based brandy, or you can use any other cherry liqueur)
• 1 tsp vanilla extract

First mix flour, cocoa powder and salt and set aside.

In a bowl, combine eggs, kirsch and vanilla and start beating on a low speed, then slowly increase the speed until the eggs become frothy. Start adding the sugar, and beat for at least 10 minutes or until the batter triples in volume, is pale in color and can hold shape.

Turn off the mixer, and gently fold the flour mixture. Once well combined add the butter and mix carefully.

Grease and line 4 pans. Divide the batter into the pans and bake in a preheated oven  (170 C) for 12 to 15 minutes.

Leave to cool for 5 to 10 minutes then remove from pans and set aside to cool completely, preferably on a wire rack. 

For the mascarpone filling:

• 250 g mascarpone, at room temperature
• 100 g soft butter
• 100 to 150 g powder sugar (adjust to your liking)
• 30 g amarena cherries syrup (if not available use any other cherry syrup)

Combine the cheese and butter and whisk until well incorporated, add the sugar and mix again, and finally add the syrup and mix for 30 seconds. Put in the fridge to harden. 

For the chocolate ganache:

• 170 g dark chocolate, chopped
• 140 g cream, 35%
• 1 tbsp kirsch or vanilla extract

Heat the cream on a gentle flame and remove it before it boils. Pour over the chopped chocolate, and leave for a couple of minutes. Whisk until you get a smooth ganache. Add the kirsch and mix again.

For the chocolate frosting:

• 250 g mascarpone at room temperature
• 170 g of the previously prepared ganache 
• 40 g powdered sugar

Combine all the ingredients and beat until well combined and fluffy. Refrigerate.

Now that all the elements are ready, it's time to assemble.

Dollop some of the filling on your serving plate and add the first cake layer. Spread  a generous amount of the mascarpone filling over the cake and then add amarena cherries cut in half. You can use fresh cherries if you don't have the amarena ones. Top with another layer cake and repeat the process until you the last cake layer.

With a spatula cover top and sides of the cake with what´s left of the mascarpone cream and refrigerate for half an hour.

Take the cake out of the fridge and cover it with the chocolate frosting. Leave some if you want to decorate with it. 

Once you covered the cake, and decorated it to your liking, add the remaining ganache. If it has set too hard, heat it over simmering water. Pour over the cake and let it drip over.

To add a nice touch, I piped some chocolate frosting around the edge of the cake. I topped the frosting with cherries. Voila, you're done!

What a light and rich cake! It has the perfect level of sweetness and marries beautifully the distinctive flavor of amaerna cherries and the deep notes of chocolate. Seriously, this is a cake you should try! 

Romantic and Sweet, a Valentine's Special: Chocolate and Raspberry Swiss Roll

Valentine's day is a special occasion to remind us of how important love is in our lives. While there's no one way to celebrate this day and express your love, for me the simpler the better. A nice romantic dinner with a sweet finish is all it takes. Let your gift for your significant other be a dinner prepared with love and finished with my idea of a perfectly romantic dessert: a chocolate, raspberry, rose and mascaprone Swiss roll.

You cannot go wrong in the romantic department when you combine chocolate, raspberries and roses; it's not even possible. This cake is not only delicious but it is also easy to make and you won't have to spend hours upon hours to make it perfect and ready for the occasion.

Let´s start rolling:
For the sponge cake you need:

• 3 eggs at room temperature
• 80 g brown sugar
• 80 g flour
• 20 g cocoa powder
• dash of salt
• 1 tbsp of rose water 
• 1/2 tsp vanilla extract

In a bowl combine the eggs, sugar, vanilla and rose water and mix for about 8 to 10 minutes until it triples in volume and becomes pale yellow and rather thick.

Meanwhile, combine the flour, cocoa powder and salt and mix them well together. Sift the dry ingredients over a baking paper. 

Gently fold the flour  mix with the beaten eggs using a rubber spatula.  Make sure there are no lumps in the mix. It is better to add the flour mix in batches to avoid lump formation.

Spread the batter evenly on a 30 x 25 cm baking sheet covered with baking paper, greased and sprinkled with cocoa powder,

Bake in a preheated oven (200C) for 10 min. To make sure the sponge is baked nicely, gently press it in the middle and if it springs back then it´s done.

Let the cake cool for 3 minutes, then flip it over a baking paper covered with cocoa powder.  Gently peel off the baking paper that you used to bake the cake and cover it with a new one or a clean kitchen towel. Flip it again, trim the edges and roll it. Make sure to cover the edges well and let it cool completely. 

For the filling you need:

• 250 g mascarpone cheese at room temperature
• 30 ml rose water
• 40 g powdered sugar (you can add more if you want it to be sweeter)
• 100 g fresh raspberries

In a bowl, mix the cheese, sugar and rose water until you have a smooth and fluffy mixture. I used a hand whisk and it took just few minutes.

Assembly:

Unroll the cake, remove the top layer of baking paper, spread the mascarpone mix evenly over it and scatter the raspberries. With the help of the baking paper or towel you used on the bottom of the cake roll the sponge slowly and tightly. Remove the baking paper or towel and transfer the roll to a serving platter.

You can serve the cake as it is with a sprinkle of powdered sugar but  I decided to add chocolate rose water ganache. 

For the ganache you need:

• 75 g of 70% dark chocolate, chopped finely
• 100 ml cream (35%)
• 1 tsp rose water

Heat the cream until it simmers, remove from the heat, add the chocolate and whisk until all the chocolate melts. Add the rose water and mix again.

Pour the ganache over the swiss roll to cover it completely. Let it cool for 15 minutes, and you´re ready to serve. If you decide to use the ganache to frost the roll, do this before you transfer it to the serving plate.

Enjoy a chocolaty, creamy and  aromatic cake with your loved one or ones! 

Happy Valentine! 

Malted Chocolate Cupcakes and malted ganache

It's time for chocolate again, but experienced with an ingredient that brings back these beautiful childhood memories we all cherish.

I still remember that delicious malted chocolate drink that would get me and my siblings, or any child for that matter, really excited. The chocolate malt powder came in green cans, and my grandma always had at least one on standby in her pantry for us to enjoy mixed with fresh milk! I haven´t seen or had this drink since years now. Last summer upon visiting Andorra I came across a similar brand of malted chocolate and of course I bought some. To my surprise a couple of months ago I saw the same brand in a nearby supermarket, how good is that?

I wanted to use this malted chocolate powder either in a cake or in cupcakes, but finally went for the cupcakes, maybe because they are easier to manage and they always look cute!
So let´s start making those little beauties!

For the cupcakes you need: (7 cupcakes)

• 1 egg room temperature
• 60 g soft butter
• 40 g sugar
• 40 g milk
• 40 g flour
• 20 g cocoa powder
• 20 g melted dark chocolate
• 20 g malted chocolate powder 
• 1/4 tsp salt
• heaping 1/4 tsp of baking soda
• 1 tsp of vanilla extract or paste

First, mix all the dry ingredients together and set aside. Beat the butter and the sugar. I used a hand whisk but you can use an electric mixer. When the mixture is creamy add the egg and mix well. Add the chocolate and the vanilla. Fold in the flour mixture and then the milk.

Fill the cupcake liners, about 2/3 and then bake for about 20 min in a preheated oven (180C).

Once they are baked, immediately remove from the pan, and leave them to cool on a cooling rack.

For the ganache frosting:

• 100 g finely chopped chocolate
• 120 g heavy cream (35%)
• 2 tbsp malted chocolate
• a drop of vanilla essence or paste
• 20 g butter

Add the malted chocolate to the cream and let it simmer on a gentle heat. Pour the hot cream over the chocolate and whisk vigorously until all chocolate melts. Add the butter and vanilla and whisk again. When the ganache has cooled, you can whip it a bit until it becomes a bit fluffy and lighter in color.

Now you´re ready to frost the cupcakes as you wish. I opted for a simple yet beautiful decoration using that delectable frosting.

These cupcakes have an intense chocolate flavor and a "je ne sais quoi" effect thanks to the malted chocolate! 

Sandwich Cookies with Ganache: a Delicious Treat for Valentine!

For me baking is an act of love, something that fills me with joy and does good to my soul. As with any passion, you cannot keep what you are passionate about for yourself. Sharing your passion with others helps it to be more complete, after all sharing is caring, right? 

And now that Valentine is upon us, it´s a good excuse to bake and share the passion with the world. Of course, you don't need any excuse to bake but during  special occasions, especially one like this, you get more motivation to do so, especially if you intend to share your labor of love with that significant other whomever it may be.

Few days ago I discovered caramelized white chocolate, and of course I had to give a try. So I made a small jar following the recipe of David Lebovitz!

Initially I wanted  to make cookies with rose petals and rose water with white chocolate and pistachio ganache. However, after discovering the exquisite caramelized white chocolate I decided to make two cookie batches using this wonderful chocolate spread. This might seem complicated, however, the base cookie dough is the same to which you can add whatever extra flavor you want. Additionally, this dough is perfect if you wish to decorate the cookies for that extra effect.

Enough talking and let start baking:

For the dough you need:

• 200 g butter at room temperature
• 100 g powdered sugar (add more sugar if you just want plain cookies with no filling)
• 1 egg (about 50 g) room temperature
• 400 g of flour 
• dash of salt

First, cream the butter and the sugar for a couple of minutes until the butter feels just light and fluffy. Add the egg and beat again for a couple of minutes until well incorporated.
Mix the salt and flour and add to incorporate to the wet mix. Don't over mix the dough, you just want it to come together.

Lightly flour a working surface and divide the dough.

To one half add a generous tsp of vanilla paste or extract and about 10 to 20 g of finely chopped white caramelized chocolate (you can use plain white chocolate instead).

To the other half add a tsp of ground rose petals (I ground them in a coffee grinder), and a tsp of rose water. Alternatively you can just add rose essence, but the rose petals give extra texture and color to the dough.

Knead each half of the dough gently to incorporate all the ingredients until the dough is no longer sticky. You may need to add a sprinkle of flour!

Leave the dough on the counter for few minutes, uncovered!

Place each batch of the dough between 2 baking papers and roll out. Refrigerate for at least 4 hours or over night for best results.

Take the dough out and cut the cookies using the molds you like. I used several cutting molds including heart-shaped ones, after all it's Valentine! Refrigerate for an additional 30 min so that the cookies hold their shape while baking.

Bake the cookies in a preheated oven (180C) for 10 to 15 min. Baking time depends on the thickness and the size of the cookie! For cookies that I know I will decorate I opt for thicker base, around 6 mm is fine. For the sandwich cookies I make the base thinner, around 4 mm is perfect, and if you are feeling adventurous 3 mm.

For the caramelized white chocolate ganache you need:

• 100 g caramelized white chocolate, chopped
• 50 g cream (35% fat content)
• tsp of vanilla essence or paste

On a gentle heat simmer the cream and then pour it over the caramelized white chocolate. Whisk until all the chocolate has melted then add the vanilla! The ganache is done.

For the pistachio ganache:

• 100 g of white chocolate
• 50 g cream
• a tsp or 2 of pistachio paste (if you can´t find it, here is a link for a homemade recipe)

Follow the same steps described for the first ganache.

When the ganache has completely cooled you can sandwich the cookies together! Just put enough filling to cover three quarters of the base cookie, top with another cookie and press gently until the filling reaches the edges.

And if you are, like myself, a fan of cookie decoration, use your creative imagination to make something suitable for Valentine. Here's some of the cookies I decorated.

Remember, baking and cooking is an act of love. Enjoy baking, and Happy Valentine.

Sacher Torte

Sacher Torte: A Little Piece of History

It is fascinating that so many famous cakes and desserts have a unique "creation" stories. It adds a lot of character to the dessert; it just makes it feel extra special and adds a human dimension to it. 


The story of the torte began in 1832, when Wensel Clemens Prince Metternich was on the look out for a  special dessert that would wow his high-ranking guests.  

Fate intervened on the day Metternich wanted his special dessert. His head chef was unavailable and his 16 years old apprentice, Franz Sacher, had to fill in his place. The young and talented Sacher worked hard to impress and he didn't fail. His exquisite fluffy chocolate cake made better with a layer of sweet apricot jam underneath the icing, was a huge success.


As Franz became a fully qualified chef, he didn't forget the moment of glory he lived thanks to his sweet invention. In his own run business, he featured the torte he made for Metternich and his elite guests. Now everyone could indulge themselves with a piece of this delicious torte. Soon after, he couldn't make enough tortes to keep up with the demand! The torte became known by the name of its creator: Sacher torte.
 

The original recipe for the Sacher torte is a closely guarded secret which only the privileged chefs of Hotel Sacher know.  However, many have tried to recreate the recipe, some had better luck than others. If you google Sacher torte you will find hundred of recipes. Try some, and stick with the ones you feel most pleased with. 


Almost 10 years ago, I was in Vienna, the home town of the Sacher torte. I wanted to try a piece of this famous treat, so I went to a prestigious Viennese café and sunk my teeth in the sweet chocolaty delight. Yumm. A charming treat, in a charming café in the charming and bourgeois city of Vienna. A perfect combination.


I tried several recipes of the Sacher torte, but I will share with you the one that brought me back to Vienna. I added a few twists to the recipe to make it a bit more personal and dare I say, a bit more decadent and tasty. 

So are you ready to try and make this torte yourself? 

The end result of your hard labor, a sumptuous dessert

You will need these ingredients

• 175 g of dark chocolate (make sure to use a brand you trust and like)
• 150 g softened butter
• 100 g confectioner's sugar
• 6 eggs, separated
• 60 g sugar
• 150 g flour (be sure to sift it thoroughly several times. This cake is a sponge  and has to have that extra fine consistency)
• 1 teaspoon of vanilla extract
• Pinch of salt
• Apricot Jam

Note: I used 4 eggs instead of 6, you just have to calculate the amount needed of each ingredient accordingly.


The glaze in this recipe is just as important as the sponge, and this is what you need to prepare it:

• 200 grams of chocolate
• 200 grams of sugar
• 100 ml of water
• 1 tablespoon of corn syrup

So now that you have prepared your ingredients, this is how you proceed. 
 

First melt the chocolate over a double boiler then add the butter. Slowly incorporate the confectioner’s sugar, whisk until well combined. Start adding the egg yolks, one at a time. Stir in the vanilla extract . You can also add some alcohol for enhanced flavor. I added some whiskey. It removes any egginess (pronounced smell of eggs) from the batter and adds a distinguished taste. 

Add the flour gradually to the chocolate mixture, mix until well combined.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the sugar and continue to beat until stiff peaks. Then add some vanilla to the mixture.  

Fold few spoons of the egg whites into chocolate mixture. The first batch of eggs white you fold in lightens up the mix. If you add all of the eggs whites at once, you will lose all of the air you tried hard to get into them. Fold in  the rest of the egg whites in 2 or 3 batches.

Pour the mix into two 18 cm pans lined with parchment paper, covered with butter and cocoa powder, level and smooth the top.  


In other recipes, butter and confectioner's sugar are beaten together until the mixture is almost white, then egg yolks are added one by one, and flour incorporated gradually. I have tried both methods and the result is almost the same. 

Bake in a preheated oven (180 C) for 18 to 20 minutes, (ovens differ, so use your better judgement to know what is the appropriate time for your oven). Insert a toothpick into the cake, if it comes out clean then it´s done .

Baked cake waiting for its chocolate glaze anointment

Let the cake cool completely before removing the parchment paper. Heat the apricot jam to which you can add dark rum or a mix of whiskey and white rum. 

Spread the warm jam over one of the cakes, top with the remaining one. 

Usually, the recipe stops here, but for extra decadence and chocolate flavor, I added some chocolate ganache, which you can easily prepare by whisking in 130 g of chocolate in 70 ml of boiled cream (off the heat). 

Brush the outer layer of the cake with the remaining jam and leave it to set.  

Meanwhile prepare the glaze. Combine sugar and water in a saucepan over a  medium heat until sugar melts, let it boil for 2 minutes, then add the chocolate off the heat, let it melt before starting to mix.

The sight of melted chocolate always turns heads

While the glaze is still warm, start pouring it over the cake, placed on a cooling rack. If you see any air bubbles on the surface just pinch them with a tooth pick, when dried these bubbles won’t look pretty.

Make sure the chocolate is well set before trying to move the cake, otherwise you will crack the glaze.

 
I decorated my cake with golden sugar pearls, piped some chocolate dots and just wrote Sacher, as seen on the traditional Sacher torte.

Presentation idea for individual servings

Golden color befits this royal like torte

Try this recipe and I am sure you will enjoy it. Bon appétit!