Little bit of magic for Christmas... or New Years Eve!

I tasted this cake at the time when I was working at the French Patisserie and I fall in love with it. Now when I was looking for something to bake for Christmas I accidentally came across this blog with the recipe! As I was reading I realized that the blog author has experienced the same: first watched it being made on the TV and then later found the recipe in the magazine. I sure agree with Bree that this cake is magical not only because of the taste, but also because of the baking process. You see... the cake base floats up and exchanges with the flan without any mixing! Try it for yourself... it might be too late for Christmas, but there is always time for your New Year's party ;)

  

CHOCOLATE FLAN CAKE

For the cake:

• 120g caramel/toffee sauce
• 75g cup flour
• 40g cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 110g bittersweet chocolate, chopped
• 85g butter, melted
• 120ml buttermilk
• 110g sugar
• 2 eggs
• 1 tsp vanilla essence

For the flan:

• 2 (395g) cans sweetened condensed milk
• 600 ml whole milk
• 175g cream cheese
• 6 eggs
• 4 egg yolks
• 1 tsp vanilla

1. Preheat the oven to 180°C. Spray a Bundt cake tin with baking spray. Pour caramel/toffee sauce into the bottom of cake pan.
2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. Place chocolate and butter in a microwave safe bowl, heat until melted, 2 minutes at 50% power. Whisk buttermilk, sugar, eggs, and vanilla into chocolate until incorporated. Add flour mixture and stir until combined. Pour batter over caramel.
3. Add sweetened condensed milk. milk, cream cheese, eggs, egg yolk, and vanilla to a blender, Blend for one minute, or until very smooth. Slowly pour over cake batter.
4. Place the cake pan in a large roasting pan. Pour boiling water halfway up the sides of the pan and bake for 75 to 90 minutes, or when a toothpick comes out clean. Transfer to a wire rack and cool to room temperature, about 2 hours. Transfer to refrigerator and chill for at least 8 hours.
5. To unmold, place the bottom of the cake pan in hot water for 1 minute. Place a cake plate over the cake pan and flip over. Slowly remove pan and serve.
6. Visit BakedBree for the instructions in pictures.

Gingerbread cookies for snowy weather :)

I am finally almost there! My presents are almost packed, a lot of my knitting projects are over, my baking is coming to the end and the most importantly I am here in Lithuania watching the snow falling down :) (sorry I needed to brag).

Anyway... as I am waiting for Christmas Eve to come I remembered about last years' Christmass and the lovely gift that I received from Liz. That was a little folder with all the American recipes including the gingerbread cookies recipe of course. I baked so many this year!

GINGERBREAD COOKIES

Ingredients:  490g flour
                     1/4 tsp salt
                     1/2 tsp baking soda
                     1/4 tsp ground cloves (I used all spice mix instead)
                     2 tsp ground ginger
                     1 tsp ground cinnamon
                     230g butter, softened to room temp
                     130 brown sugar
                     1 egg
                     90g treacle (if you can't find it you can substitute with more brown sugar)

Whisk together first 6 ingredients and set aside. In a separate bowl cream butter and sugar with a mixer. Add egg and molasses (or more brown sugar); beat on medium until mixture is smooth. Add the flour/spice mixture slowly, blend on low until just combined. Wrap in plastic and chill for an hour. Preheat oven to 165C. Roll out and cut cookies. Place 1/2 an inch apart on an ungreased pan. Bake for 9-11 minutes (be careful not to brown them as that means they are burning). Wait until they are cool and decorate with frosting if desired

Are you feeling Christmasy yet?

I love Christmas! Everything about it! I especially love baking and decorating. Have you done your Christmas decorating yet? I am sure you did! I have seen so many of my friends on Facebook putting all these wonderful pics of their homes which kind of put me under pressure. Because me as always never on time with this. And this is not because I have lack of inspiration, this is because I always run out of time. So here we go, I finally unloaded what was in my head already all made (including baking) and ready to go....

I even knitted this bird shape hanging decoration and if you remember last year's post on Christmas decoration this is exactly the pattern I used.

This bird decoration is not only for Christmass (it is for keeps ;). The knitting pattern for it is coming soon!

Happy Christmas waiting!

After "Canvas"

Just wanted to say that I really pleased with the event (I really enjoyed being there and watching the performances). I would also like to say special thanks to Jacquie who helped me with the cupcake display and to Lola, who transported all those cupcakes to the venue :-)

"Canvas"

This whole week I have been baking... Cupcakes! Lots of them, all types! You see am participating (with baking) in this arts event where artist of all kind will be showcasing their work. I am obviously inviting you if you are able to attend in such a short notice and if you are interested to see my new cupcake collection :-). For more info go here → "CANVAS"

But... if you are not able to make it, I am not going to be upset with you :-(. Instead I am giving away my favorite cupcake recipe here which I like because this recipe makes beautiful cupcakes even though if they are quite modest without the icing ;-)....

APPLE CINNAMON CUPCAKES
(makes 15)

Ingredients: 3 eggs
                    200g brown sugar
                    200g yogurt
                    50g butter
                    200g flour
                    1½ tsp baking powder
                    50g oats
                    1 tsp cinnamon
                    2½ cooking apples
                    
1. Preheat the oven to 180C and line muffin tin with baking cases
2. Beat the eggs lightly with sugar. Mix in yogurt and melted butter.
3. Sift the flour with the baking powder then mix it with the oats and cinnamon. Mix dry ingredients with butter and yogurt mixture. 
4. Peal two apples and shred them. One half of the apple prepare for decoration by slicing it into really slim trips (I used slicer for that). Mix the shredded  apples into the cupcake mixture.
5. Use spoon to fill the baking cases with mixture, about two-thirds full. Arrange apple strips on top. Bake the cakes for about 25-30min.
 

My trip to Italy

I will start with the official news that I am back to London and the fact that I am experiencing mild writer's block condition (not that I consider myself a writer). So beware of this minor problem as I progress with writing my quick story. Also would like to mention that I no longer work in the cafe... who knows what the future will bring? But for now am focusing on settling in London whilst still feeling really privileged for my year experiences in Windsor.

Anyway... moving on! I had a short gap between moving to London and leaving the cafe job so I did little bit of traveling. I visited Italy, Greece and Lithuania (of course!). What I am going to talk about now however is Italy since it is what the title is suggesting. And since I am only telling short story I will only focus on FOOD. And believe me food was the biggest part of this trip! At least in my opinion...

 And the most amazing thing is that we were staying at our friend's Alex house! You see, I was able to witness the real Italian cuisine. Thanks to Alex's mum as she was really wonderful hostess and cooked three course meal every time. She even showed me how to make gnocchi which is my favorite! I mean, I knew how to make these potato dumplings before, however that used to take me forever. This time I defiantly feel more confident as Alex's mum (sadly forgot her name) demonstrated a good technique how to make them quicker. I am also amazed that her recipe had some ricotta cheese which made gnocchi even more soft and tasty! Try it for yourself....

 GNOCCHI WITH PEAS AND PROSCIUTTO HAM

Ingredients (feeds 4 gnocchi lovers):  300g ricotta cheese
                                                             2 egg yolks
                                                             250g potatoes (boiled, pealed and mashed)
                                                             130g flour plus some for rolling
                                                             100g hard cheese like Parmesan  
                                                             1tbs butter
                                                             1 leek
                                                             200g sweet peas (can be from frozen)
                                                             250ml vegetable stock
                                                             4tbsp cream
                                                             4 slices prosciutto ham
                                                             olive oil
                                                             salt and pepper

1. First, make the dough by mixing ricotta cheese, egg yolks, potatoes, flour and Parmesan together.
2. Then, prepare the sauce. Chop the leeks and fry them with butter. Then add peas, stock and whiz it up all together with hand food processor. Let it cook for further 2-3min and after taking it of the heat add the cream and season to your taste. Set aside.
3. Make the gnocchi by rolling the pieces of dough on the floury surface and then cutting them into little pieces (see picture above). To make them textured roll each gnocchi piece against the fork ribs. Lay them in floured plate by leaving some small gaps between them as they really like to stick together.
4. Lay prosciutto ham slices onto foil and bake for around 15 min until it is slightly golden. Take it out to dry.
5. Cook gnocchi in lightly salted boiling water. But don't go away too far away as the little pieces of gnocchi soon rises up to the top and that's when you should fish them out.
6. To serve mix gnocchi with sauce, little olive oil and dish them up. On top of each plate add crispy prosciutto slice and maybe some Parmesan of course. Buon appetitio!

      
                         
  

My 30th birthday dinner party

Yesterday I have celebrated my memorable 30th birthday with a dinner party. So since my blog has had really really long holidays I thought this was a good occasion for it to come back to "work". 

Anyway... for my party success I am giving a big credit to my friends Joana and Lina who were my loyal slaves all day long and a little bit to myself (I did set up this wonderfully harmonious menu after all). I would also like to grant a massive credit to the "BBC Good Food" website (not that they care), but the recipes there are always tested and the food always comes out like they say it would. Really recommend it for anybody.  Here is one recipe for the cake I made. Practically copied it and pasted it as I did not need to change anything (except the deco since fresh cherries were out of season here in Lithuania). Enjoy!

BLACK FOREST GATEAU

Ingredients:  175g salted butter , plus extra for greasing
                     200g bar dark chocolate
                     300g plain flour
                     375g golden caster sugar
                     25g cocoa
                     1 tsp bicarbonate of soda
                     2 medium eggs
                     200g buttermilk or natural yoghurt
                     425g can pitted cherries, 2 tbsp juice reserved, rest drained
                     100g morello cherry jam
                     4 tbsp kirsch(or more juice from a can if you want it to be non-alcoholic)
                     500ml tub double cream
                     3 tbsp icing sugar1 small punnet fresh berries (optional)

1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
2. Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
3. Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
4. Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
5. Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
6. When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh berries in and around the cake and serve. I added black current leaves to make it look slightly wild, but this is totally optional!