Two layers butter brownie cake


This cake is Amazing!
I saw the recipe in here , and had to try it.
To make things easier, I didn't whip the butter and sugar in the butter layer, but instead mixed it in a food processor. The outcome was light and so good.

For the brownie layer:
140 gram dark chocolate  (4.9 oz)
50 gram butter - 1/4 cup (1.7 oz)
1 egg
35 gram flour - 1/4 cup (1.2 oz)

For the butter layer:
120 gram butter - 1/2 cup (4.2 oz)
100 gram sugar - 1/2 cup (3.5 oz)
2 eggs
120 gram flour - 1 cup (4.2 oz)
1/4 tsp. baking powder
50 ml milk - 3 1/2 Tbsp. (1.7 oz)

Preheat oven to 180C/356F.
Prepare the brownie layer:
Melt the chocolate and butter together.
Add in the sugar and mix. Add the egg and mix again.
Fold in the flour and pour into a greased pan.
Bake for 15 minutes.
Prepare the butter layer:
Whip (or use the food processor as I did) the sugar and butter together.
Add in the eggs, one at a time and beat after each addition.
Fold in the flour and baking powder. Add the milk and stir well.
When the Brownie is ready, pour the butter layer on top and lower the oven temp to 
160C / 320F and bake for 25-30 minutes.


Chocolate cake for #chocolatelovers


You'll probably think I'm bribed, but I'm not.
This is one of the best chocolate cream cakes ever!
The cake is so easy to prepare and yet so pretty and delicious.
If you're a chocolate lover, you are going to love this cake, but even for a chocolate lover, 
a small slice will do :-) .

375 ml (12.68 OZ) whipping cream
300 gram (0.661 pound) dark chocolate
50 gram (0.110 pound) butter
about 12 biscuits (For Passover, use passover cookies)

For the topping (see notes at the end of the instructions)
125 ml (4.22OZ) whipping cream
100 gram (0.220 pound) dark chocolate
pure cocoa for dusting

Rectangular Baking pan 19X11X6CM or about 7.5/4.3/2.4 inches

Melt together in the microwave the 375 ml (12.68OZ) whipping cream,
300 gram chocolate and butter.
Stir well until smooth and pour a bit of the mixture to cover the bottom of the pan.
Place biscuits and pour chocolate mixture again.
Continue so, until you finish with the chocolate mixture.
Place in the freezer for about 3 hours, until completely steady.
Melt the remaining chocolate and Whip the remaining whipping cream.
Fold the chocolate into the whipped cream and transfer to a piping bag.
Take the cake out of the freezer and flip on a cake base.
Pipe the chocolate mousse on top of the cake, dust with cocoa and enjoy :-)
Note: I had many leftovers from the topping and it is very delicious as mousse, 
but if you don't want any leftovers, just divide the quantity by 3.
Note 2 : The biscuits layer can sink, so for the perfect layer, just freeze after each layer,
meaning: chocolate-biscuits-chocolate- freeze and so on.



Very easy and tasty Oreo cheesecake with chocolate truffles

This cake is a scrumptious treat and the cheesecake isn't the highlight, but the
chocolate truffles inside it.
It looks like a very hard work to make this kind of cake, right? Well it's not.
It is so simple ans so good, try it :-) 

For the truffles:
1/2 cup + 3 Tbsp. whipping cream
200 gram dark chocolate (0.440 pound)
160 gram biscuits, very well crushed (0.352 pound)

For the cake:
1200 gram cream cheese (2.645 pound ) - you can mix with low fat
1/2 cup instant pudding vanilla (I recommend tasting, to see if it suits your liking)

30 Oreo cookies
Peeled or grated chocolate for garnish

Prepare the chocolate truffles:
Melt the whipping cream and chocolate together and mix well.
Add the crushed biscuits and form chocolate balls.
Place in the freezer until steady, for about an hour.
Take a 25 cm (about 10 inch pan) and cover the inside with aluminum foil
(that way, the cake will surely come out complete).
Place 14 Oreo cookies in the circumference of the pan and then fill the bottom
with a bit of the cheese mixture.
Place the chocolate truffles on top and cover with the rest of the cheese mixture.
Place the rest of the cookies on top and place in the refrigerator for the night.
Then, flip the cake onto a steady base, peel the aluminum foil and sprinkle with
the grated chocolate.
Enjoy :-)

Now, what do you think? after reading the explanation, was it easy?
Would love to hear your thoughts.


Chocolate bonbon / candy


This is a very simple and tasty little candy.
You can make it in the shape of bonbons or abstractly.
They look very innocent, but with a filling of almonds and white chocolate, they
are far far from it :-)

Ingredients for 10 bonbons:
200 gram (0.441 pound) milk chocolate, melted
1 tsp. canola oil
20 gram (0.0441) natural almonds (1/6 cup)
50 gram (0.110 pound) white chocolate, broke into pieces
1/2 Tbsp. powdered sugar
1/2 tsp. vanilla extract



Mix the melted milk chocolate with the oil and pour into a bonbons mold, making sure to cover each side with chocolate by rotating the mold and then returning the leftovers from the chocolate to a plate.
Place the bonbons mold in the freezer for about 3-5 minutes.
In a food processor, blend together the almonds, white chocolate, powdered sugar
and vanilla extract until grainy.
Fill each bonbon with the almond mixture and cover with the melted milk chocolate.
Freeze again until completely set.

If you want to make these candies in an abstract way, just pour the entire melted chocolate milk on a baking sheet and sprinkle with the almond mixture.
Freeze and when set, just break it.
Enjoy :-)
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