Raw Homemade Chocolates

Happy Valentine's Day!

Ingredients:

1/2 cup (virgin) coconut oil

1/4 cup cocoa (good quality / raw)

1/4 cup honey

Method:

Melt coconut oil, add honey and cocoa and mix really well. Pour into chocolate moulds and refrigerate until set. Take out and serve to your darling (or eat it yourself!)

'Raw' Praline  

Sretan dan Zaljubljenih!

Potrebno:

1/2 solje (djevicanskog) kokosovog ulja

1/4 solje kakaa (dorog kvaliteta / raw)

1/4 solje meda

Nacin:

Istopite kokosovo ulje, dodajte med i kakao i izmijesajte dobro. Uspite u kalupe za praline i rashladite u frizideru dok se ne stegnu. Izvadite i servirajte vasoj dragoj/ dragom (ili sami pojedite!)

Chocolate Black Forrest Cake

Welcome to December!
Black Forest cake is one of favourites in my family, but one of us is not fan of cream in cakes. To avoid disappointment, I added chocolate to the cream part and the result is delightful. This (pictured-one) is second that I made this month (November is month of birthday cakes in my kitchen - both my sons have birthdays in November, and so is my mum, my mother in law, my best friend...Lots of scorpios in my life!)

Ingredients:
Sponge-
6 eggs
1 cup sugar
75 g flour
50 g cocoa, good quality
Filling-
300 ml thickened cream, 35% fat
200 g dark chocolate
1/4 cup (+) icing sugar
300 ml double cream, 45% fat
1 jar of pitted cherries
1-2 tbs Chery Brandy ,( or Kirsh -optional)
2 tsp arrowroot (tapioca flour), or corn flour

Method:
Preheat oven to 170*C; prepare 22 cm spring form (line with baking paper).
Beat eggs and sugar until very thick and pale. Sift flour and cocoa on top and fold in. Bake for 35 minutes, or until inserted toothpick comes out clean. Cool, then take out and horizontally  cut into 3 layers.
Divide cherries into 3 parts; reserve 1 cup of liquid. Add cherry brandy to the liquid. Brush 2 bottom layers of sponge with this mixture, place cherries over them. The rest of liquid (2/3 cup) mix with corn flour and boil until thick. Add last part of cherries and let it cool.
Heat cream, pour over chocolate and stir into a smooth consistency. When set, add double cream and icing sugar; beat until thick. Divide into 3; spread 2 first layers and assemble cake. Put cream around last layer, leaving middle free. Spoon jelly with cherries in the middle and refrigerate for 2 hours, before slicing.

Čokoladna 'Schwartzwald' Torta

Dobrodosli u decembar!
'Schwartzwald' torta je jedna od omiljenih u mojoj porodici, ali jedan od nas ne voli pavlaku u kolacima. Stoga sam dodala cokoladu u krem, da bih izbjegla razocaranje. Torta je bila odlicna.
Ova (na slici) je druga proslog mjeseca koju sam pravila (novembar je mjesec torti u mojoj kuhinji - oba moja sina su rodjeni u novembru, moja mama, svekrva, najbolja prijateljica...Mnogo skorpija u mom zivotu!)

Potrebno:
Biskvit-
6 jaja
1 solja secera
75 gr brasna
50 gr kaka, dobre kvalitete
Fil-
300 ml slatke pavlake, 35% masnoca
200 gr tamne cokolade
1/4 solje secera u prahu (+)
300 ml 'duplog' vrhnja ( 45% masnoce)
1 tegla visanja (u soku)
1-2 K Sheri-brendija (ili Kirsh), opciono
2 k gustina (ili slicnog skroba)

Nacin:
Ukljucite rerun na 170*C; pripremite22 cm obruc za torte (oblozite papirom za pecenje).
Tucite jaja sa secerom dok ne postane gusto i cvrsto. Prosijte brasno I kakao na vrh, pa rucno umijesajte. Pecite 35 minuta, ili dok ubodena cackalice ne izadje cista. Ohladite, pa izrezite na 3 sloja.
Podijelite visnje na 3 dijela, sacuvajte 1 solju soka. Dodajte alkohol soku. Cetkicom nanesite tekucinu na prva 2 sloja; postavite visnje preko ovoga. Ostatak tecnosti (2/3 solje) pomijesajte sa gustinom i prokuhajte. Ubacite treci dio visanja I ohladite.
Zagrijte vrhnje, prelijte preko komadica cokolade I promijesajte u glatku masu; ohladite. Umijesajte duplo vrhnje I miksajte u gustu kremu sa secerom u prahu. Podijelite na 3 dijela. Premazite prve 2 kore sa kremom, a zadnj samo okolo, ostavljajuci sredinu slobodnu. Slozite tortu, zatim u sredinu ubacite prostali dio sa visnjama. Stavite u frizider na 2 sata prije rezanja.

Easy 'Cassata' (No bake cake)

World is functioning, thanks to good will people - those who want to help strangers.
As known, I accidentally deleted some of yours (much wanted) comments, and was devastated when  realised it's impossible to retrieve them. I posted call for help in blogger forum, and there was a person willing to answer.
Peter McC kindly sent links of my posts with your comments. I wouldn't be able to resolve this mess by myself (neither my teenage boy could help). So, Thank you Peter once again!
I will be very careful next time when deleting spam comments!

Ingredients:
500 g Milk coffee biscuits (or similar)
2 cups cold milk
250 g butter, very soft
3 egg yolks
8 tbs icing sugar
130 g chocolate (65% cocoa), melted
130 g hazelnuts (walnuts, almonds, or any other nuts), ground
1/2 cup dried fruit (sultanas, apricots, cranberries...), chopped
2-3 tsp Rum (or Kahlua, Frangelico, or any other liqeur...)
Icing:
3 egg whites
9 tbs sugar
3 tbs water
Grated chocolate, for sprinkling

Method:
Break biscuits into quarters, put them in a bowl and spoon milk and rum over them, mixing gently.
In another bowl, mix butter, egg yolks and sugar until smooth and fluffy. Add chocolate, fruit and nuts. Fold in milk-biscuit mix gently.
Spoon it out on a serving dish, shaping a dome. Refrigerate.
For icing-
Put sugar and water to boil, until sugar melted and syrup formed.
Beat egg whites with a mixer, until soft peak forms. Pour syrup into it, while still hot and beat for another 5 minutes. Decorate the dome with icing, and sprinkle with shaved/grated/melted chocolate (or Nutella). Refrigerate for 2 hours before serving.

Brza Kasata

Svijet funcionise zahvaljujuci ljudima dobre volje - onima sto su spremni pomoci strancima.
Kao sto je poznato, slucajno sam ponistila neke od vasih (veoma zeljenih) komentara, pa sam bila veoma razocarana kad sam shvatila da ih ne mogu povratiti. U blogger forum sam poslala molbu za pomoc, gdje je bila osoba voljna reagovati.
Peter McC je ljubazno odgovorio i poslao linkove sa vasim komentarima. Sama ne bih mogla razrijesiti ovakvu situaciju, a ni moj srednjoskolac mi nije mogao pomoci.
Prema tome, hvala Peter jos jednom. Sljedeci put cu biti jako pazljiva pri ponistavanju 'spam' komentara.

Potrebno:
500 gr petit (ili sl.) keksa
1/2 l mlijeka
250 gr maslaca ili margarina
3 zumanjka
8 kasika secera u prahu
130 gr cokolade, 65% kakao, istopljene
130 gr ljesnika, pecenih i mljevenih (ili drugih orasastih plodova)
po zelji grozdjice, zele bombone, sjeckane susene kajsije…
2-3 kasicice ruma (ili nekog drugog likera)
Za ukrasiti-
3 bjelanjka
9 kasika secera, uspinovan sa
3 kasike vode
malo ribane/ topljene cokolade (ili Nutela)

Priprema:
Izlomite keks na cetvrtine, te ga polijte (kasika po kasika) sa 1/2 l mlijeka u koje ste ubacili rum. Promijesajte i ostavite sa strane.
U drugu posudu izmijesajte pjenasto maslac sa secerom, pa dodajte zumanjke.
Ubacite cokoladu, suseno voce i ljesnjake te promijesajte.
Sastojke iz obje posude izmijesati, pa prevrnuti na tanjir za sluzenje (mozete oblikovati bilo koju formu). Staviti u frizider.
Bjelanca umutiti u cvrst snijeg, pa im u mlazu dodati vrucu uspinovanu masu od vode i secera (Ja jos malo ‘dokuham’ na pari). Mutiti jos par minuta, a zatim ukrasiti tortu.
Prije sluzenja jos rashladiti (2 sata) u frizideru.

Parfait Torte with Hazelnuts

I didn't want to post this recipe at first (that's why my photos are bad too). Don't take me wrong - the torte was tasty, but I didn't like the texture ...all same boring texture. Not for me! I like a bit variety and excitement in a torte. Maybe it would be perfect (that's what 'parfait' means) for someone else; ... lets say for someone who doesn't have teeth ;-). In that case, here is the recipe.

Note - any nuts, even grounded poppy seeds may be used instead of hazelnuts!
Ingredients:
Basic mixture-
1 l milk (full fat)
7 tbs sugar
1 tsp vanilla essence
30 g gelatin
500 ml thickened cream
(1st layer) Biscuit base -
200 g biscuits (milk coffee or similar), processed
50 g hazelnuts, processed
6 tbs basic mixture
(2nd layer) Hazelnut filling -
200 gr hazelnuts, toasted and processed
80 ml water
1 tbs honey
1 tsp vanilla
3 tbs sugar
1/2 of  (leftover) basic mixture
(3rd layer) 1/4 of (leftover) basic mixture
(4th layer)100 g dark chocolate, melted + last 1/4 of basic mixture

Method:
First make basic mixture, as you're going to need it through whole process.
Mix gelatin with a bit of milk. Put all other ingredients in a pan. Heat until boiling stage. Take off and stir in gelatin. Let it cool.
Line a 22 -23 cm spring form with silicon paper.
Mix all ingredients for 1st layer. Spread it onto bottom of prepared form. Refrigerate.
2nd layer - Cook all ingredients  (except basic mixture)  for 4-5 minutes. Mix in basic mixture when slightly cooled. Spread over the 1st layer; return to fridge for 5-10 minutes, then add 3rd layer and spread with 4th layer (mixture of chocolate and basic mixture). Refrigerate until set (2-3 hours)

'Parfait' (Parfe torta)

Najprije nisam zeljela objaviti ovaj recept (stoga su i fotke bezvezne). Nemojte pogresno shvatiti - torta je bila ukusna, ali meni se nije dopala tekstura...jednolicna dosadna tekstura kroz cijelu tortu. Nije za mene! Ja volim malo varijacija i uzbudjenja kroz dozivljavanje (degustaciju) torte. Mozda bi ova torta bila perfektna ('parfait' bas to znaci) za nekoga drugoga; hm, recimo za nekoga ko nema zuba ;-) Pa, u tom slucaju evo recepta. 

Napomena- bilo koje orasaste plodove, pa cak i mljeveni mak mozete koristiti umjesto ljesnika.
Potrebno:
Osnovna masa-
1 l mlijeka (punomasno)
7 K secera
1 vanila
30 gr zelatine
500 ml slatkog vrhnja
(1. sloj) Podloga od keksa-
200 gr keksa, samljevenog
50 gr ljesnika, samljevenih
6 K osnovne mase
(2. sloj) Fil sa ljesnicima-
200 gr ljesnika, propecenih i samljevenih
80 ml vode
1 K meda
1 vanila
3 K secera
1/2 preostale osnovne mase
(3. sloj) 1/4 preostale osnovne mase
(4. sloj) 100 gr tamne cokolade + zadnja 1/4 osnovne mase

Nacin:
Najprije napravite osnovnu masu, jer cete ju trebati kroz sve slojeve torte.
Umijesajte zelatin sa malo hladnog mlijeka. ostatak sastojaka stavite kuhati. Kada provri, smaknite sa vatre, umijesajte zelatin i ostavite prohladiti.
Kalup za tortu (22-23cm) oblozite papirom ili folijom. 
1. sloj- Pomijesajte sve sastojke  sa 6 K osnovne mase; rasporedite po dnu i stavite u frizider.
2.sloj- Kuhajte sve navedene sastojke 4-5 minuta, zatim umijesajte 1/2 preostale osnovne mase. Stavite preko 1-og sloja i vratite u frizider na 5-10 minuta.
3.sloj stavite preko prethodna 2, zatim prelijte sa 4 slojem (rastopljena cokolada umijesana u zadnju 1/4 osnovne mase). Ostavite u frizider na 2-3 sata da se dobro stegne.

Molten Lava Chocolate Fondants (by Curtis Stone)

I didn't like taste of chocolate until my 40s;... why, oh why my taste buds changed? I really didn't need that - Now I can't have enough chocolate!
Following recipe is Curtis Stone's. Absolutely divine, especially while still warm.
I baked it in friand's moulds. I did overbaked it, but just for a minute...should be more runny inside.

Ingredients:
1 cup sugar
1 cup butter
5 eggs
5 yolks
instant coffee (optional)
1/2 cup flour
250 g chocolate
Method:
Preheat the oven to 180*C.  Coat friand pans (or popover pans, or six 3/4 cup/180 ml ovenproof custard cups) with 1 tablespoon of butter.  Dust the molds with cocoa powder; coat well.
Stir the chocolate and remaining butter (and coffee) in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume.  
Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally. Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached).  Let the fondants rest for 3 to 4 minutes.
Serve with cream or chocolate ganache. 

t

Tecna Lava Cokoladni Fondanti 

Nisam bila ljubitelj cokolade sve do mojih 40tih;... zasto, o zasto se moj osjecaj okusa promijenio?
Zaista nisam to trebala - sad mi nikad nije dovoljno cokolade!
Sljedeci recept je od Australijskog chefa po imenu Kurtis Ston. Apsolutno bozanstven, posebno dok je jos topao.
Pekla sam ga u kalupu za frajande. Malo sam ih prepekla, ali samo za minutu....trebali su biti vise tecni u sredini.

Potrebno:
1 solja secera
1 solja maslaca (250gr)
5 jaja
5 zumanaca
instant kafa (opciono)
1/2 solje brasna
250 gr cokolade
Nacin:
Ukljucite renuna 180*C. Namazite kalupe sa maslacem; pospite sa kakaom.
Zagrijte cokoladu i maslac dok se ne istopi.
Miksajte jaja sa secerom, dok ne postane gusto i svijetlo.
Umijesajte mjesavinu sa cokoladom. Dodajte brasno i njezno umijesajte.
Uspite u pripremljene kalupe. Pecite 8-10 minuta, tj dok spoljasnost ne dobije koricu a ubodena cackalica ima trag nepecene unutrasnjosti. Neka se ohlade 3-4 minute, zatim servirajte sa vrhnjem ili cokoladnim ganashem.

Chocolate Hazelnut Crinkle Cookies

I love visiting other blogs and bookmarking stuff that I'd like to try. There are so many good blogers with fantastic recipes, and my list is becoming longer and longer.
This recipe comes from a Croatian blog called 'What's for dessert?'. Tamara is very passionate about her desserts, which is clearly displayed in the way she writes and presents her blog. I didn't change a thing in her recipe; biscuits came out very pretty and aromatic. I will make them again!
Original recipe (in English too):
http://cake-cookie-pie.blogspot.com.au/2012/11/daring-bakers-november-2012-twelve-days.html

Ingredients:
100 g toasted hazelnuts
2 tablespooons granulated sugar
200 g finely chopped chocolate
300 g all purpose flour
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
80 g softened butter
100 g sugar
2 large eggs
60 ml milk
1 teaspoon vanilla extract
granulated sugar and confectioners sugar for coating



Raspuknuti Keksici

Volim posjecivati druge blogove, zaviriti u njihove kuhinje i 'bukmarkirati' sta bih voljela isprobati. Toliko je divnih blogova sa receptima i lista postaje sve duza i duza.
Konacno pronadjoh malo vremena za isprobam neke od njih.
Danas predstavljam recept sa Tamarinog bloga 'What's for dessert?'. Vidjala sam mnoge verzije ovih raspuknutih kolacica, ali sam se odlucila za Tamarinu verziju, posto mi se cini da je veliki ljubitelj slatkih stvari i da tu svoju ljubav zna i-te-kako pasionirano prenijeti u virtualni svijet. Nisam promijenila niti najmanju sitnicu u receptu; Keksi su ispali divni!
Originalni recept:
http://cake-cookie-pie.blogspot.com.au/2012/11/daring-bakers-november-2012-twelve-days.html

Austro-Hungarian Chocolate Mousse Cake - Rigo Jancsi Cake - 'Gypsy John' Cake

She was a princess (Klara),  he was  a gypsy musician. He played violin at the restaurant while she dined there with her millionaire  husband. She  removed a diamond ring from her finger and  put it in Rigo's hand. Later, she abandoned her young family to live with him. Cake was created for her by Rigo and his confectioner friend.

Ingredients:
Sponge-
4 large eggs, separated
185 g butter, melted
2/3 cup sugar
90 g dark chocolate, melted
2/3 cup sifted flour
Mousse-
300 ml double cream (heavy cream)
1/3 cup normal (35%) cream
280 g chocolate (65% cocoa)
1/3 cup icing sugar (optional; I added it because my chocolate was very bitter)
1 tsp vanilla essence / extract
2-3 tbs rum (dark)
1 gelatin leaf
Ganache-
150 g chocolate, broken into pieces
150 ml cream
Method: 
Preheat oven to 170*C; prepare a square baking pan (22 x 32 cm), line with paper.

Sponge-

Beat egg whites with 1/3 cup sugar into a thick gateau. Set aside. 

Beat remaining sugar with butter, yolks and chocolate. Add flour and fold in. Add 2-3 tbs egg whites and mix, then add the rest and carefully fold in. Bake for 20 minutes, or until inserted toothpick comes out clean. Take out and let it cool.

Mousse-

Heat creams and chocolate; add sugar, rum and vanilla. Soak gelatin in some cold water; take out when limp and squeeze out. Add it to chocolate mixture and mix until dissolved. Let it cool completely, then whip (do not overdo it).

Cut cake horizontally, fill with mousse.

Ganache-

Heat cream (do not boil), add chocolate pieces. Mix until melted, then spread on top of cake. Refrigerate for 1 hour, before serving.

Austro-Ugarski Cokoladni Kolac - Rigo Jancsi Kolac - 'Ciganin John' Kolac

Ona je bila princeza (Klara), on Ciganski muzicar. Svirao je violinu u restoranu gdje je ona veceravala sa svojim muzem milionerom. Skinula je svoj dijamantski prsten sa ruke i stavila ga u Rigovu ruku. Kasnije je napustila svoju porodicu, da bi zivjela s njim. Kolac je kreiran za Klaru, od strane Rige i njegovog prijatelja poslasticara.

Sastojci:

Biskvit-

4 veca jajeta, odvojena bjelanca od zumanaca

185 g maslaca, otopljenog

2/3 solje secera

90 gr tamne cokolade, otopljene

2/3 solje prosijanog brasna

Mus-

300 ml slatkog vrhnja 45-50 % masnoce

1/3 solje normalnog slatkog vrhnja (35%)

280 gr cokolade (65% kakaa)

1/3 solje secera u prahu (opciono - ja sam ga dodala jer je moja cokolada bila jako gorka)

1 k vanile

2-3 K ruma

1 list zelatina

Ganash-

150 gr cokolade

150 ml slatkog vrhnja

Nacin:

Ukljucite rernu na 170*C; pripremite cetvrtastu tepsiju (32 x 22 cm).

Umutite bjelanca sa 1/3 solje secera; ostavite snijeg po strani.

Umutite maslac, secer i zumanca; dodajte cokoladu, zatim brasno koje rukom umijesate. Dodajte 2-3 K smjese bjelanaca, izmijesajte. Dodajte ostatak bjelanaca i lagano okrecite da biste izmijesali.

Pecite 20 minuta ili dok ubodena cackalica ne izadje cista iz biskvita. Ostavite da se ohladi.

Mus- 

Zagrijte vrhnje sa cokoladom, dodajte secer, rum, vanilu i list zelatina koji ste prethodno namocili u hladnoj vodi i iscijedili. Mijesajte dok se zelatin ne otopi. Ohladite potpuno, zatim blago utucitemasu.

Prerezite biskvit horizontalno na pola i filujte sa musom. 

Ganash-

Zagrijte vrhnje, ubacite komadice cokolade i mijesajte dok se ne otopi. Prelijte preko biskvita i smjestite u frizider na 1 sat prije sluzenja.

Chocolate Cupcakes with Mint Icing

I'm not a big fan of cupcakes...Mostly because they contain a lot of sugar, butter and artificial flavourings and colour. Maybe I just didn't have luck to try one that is delightful to me. What about you - do you have a  recipe for a cupcake that is divine?

The other day I made these; the cake batter is not too bad and mint icing I had to change (as original called for 250 g butter and 850 g icing sugar + colour + flavouring). My boys liked them...

Ingredients:

Cake batter-

2/3 cup strong coffee

1/3 cup Dutch cocoa 

30 g dark chocolate

1/3 cup milk

3 eggs

1 cup brown sugar

1/2 sugar (white)

vanilla essence

150 g butter, soft

1 1/3 cups flour

1 tsp baking soda

pinch of salt 

Icing-

1 cup milk

1/2 cup sugar

2 tbs flour

green food colour (optional)

1/2 tsp - 1 tsp mint oil or essence

180g butter, soft

Method:

Dissolve cocoa in hot coffee, add pieces of chocolate and let it melt. Stir, then add milk. Set aside.

Preheat oven to 170*C; prepare cupcake moulds and line them with paper cases.

Beat eggs with sugar until light and fluffy, add soft butter and beat well. Mix in coffee mixture. 

Mix well flour, baking soda and salt. Sift it over the beaten mixture and fold in. Spoon batter into paper cases 2/3 full. Bake 13-15 minutes, or until done.

Icing-

Mix flour, sugar and a bit of milk into a smooth paste. Put the rest milk (in a heavy bottomed pan) to boil. Mix in the paste and cook until thick. (I do this in a microwave - mix everything then put on high for 3-5 minutes; stir twice during the thickening). Cover with cling film and let it cool completely. Beat butter, then add cooled mixture and beat again.

Use piping bag to decorate the cupcakes.

Čokoladni 'Cupcakes' sa Mentol Kremom

Nisam ljubitelj 'kap kolaca'...Uglavnom zato sto sadrze mnogo secera, maslaca, te umjetne boje i arome. Mozda nisam imala srece do sada da probam neke koje bi me odusevili. A vi - imate li neki recept za 'cupcakes' koji su bozanstveni?

Neki dan sam napravila ove na slici; biskvit nije tako los, ali sam krem morala izmijeniti, jer je originalni recept trazio citav maslac, 850 gr secera u prahu + boja + umjetna aroma. Djecacima se svidio...

Potrebno:

2/3 solje jake kafe

1/3 solje kakaa (Holandski ili najbolji koji mozete naci)

30 gr tamne cokolade

1/3 solje mlijeka

3 jaja

1 solja braon secera

1/2 solje obicnog secera

vanila 

150 gr maslaca, omeksalog

1 1/3 solje brasna

1 k sode bb

malo soli

Krem-

1 solja mlijeka

1/2 solje secera

2 K brasna

zelena boja za hranu (po zelji)

1/2 - 1 k mentol ulja ili esencije

180 gr maslaca, omeksalog

Nacin:

Otopite kakao u kafi, ubacite cokoladu i ostavite da se otopi. Promijesajte i ubacite mlijeko.

Ukljucite rernu na 170*C, pripremite kalupe i papirne obloge.

Umutite jaja sa secerom, dodajte maslac i jos mutite, zatim uspite mjesavinu s mlijekom.

Pomijesajte brasno, so i sodu bb, pa ovo prosijte preko prethodne mjesavine. Rukom lagano sjedinite masu. Sipajte biskvitno tijesto u papirnate obloge (koji su smjesteni u kalupe) oko 2/3 visine. Pecite oko 13-15 minuta.

Krem-

Pomijesajte secer, brasno i malo mlijeka u jednoliku masu. Ostatak mlijeka stavite kuhati (u serpicu sa teskim dnom); kada prokuha uspite masu sa brasno i skuhajte u gustu smjesu (Ja ovo radim u mikrovalnoj- sve pomijesam , stavim u dublju posudu i na visokoj moci kuham 3-5 minuta, mijesajuci u 2 pauze. ) Pokrijte sa prozirnom folijom i ostavite ohladiti. Umutite maslac, pa u njega uspite ohladjenu masu i sjedinite mikserom. Ukrasite 'kap kolace' sa poslasticaskom spricom.

'Hazelnut Rhapsody' Torte

Divine combination of hazelnuts, creme patisserie and chocolate; gluten free!

Ingredients:
-Meringue layers (3), for each needed:
3 egg whites
160 g sugar
1/2 tsp vinegar
(2 layers are coloured by 1  tbs cocoa- each; optional)
Cream-
9 egg yolks
750 ml  milk
6 tbs sugar
4 tbs  (corn) flour
250 g hazelnuts , roasted, processed
1 butter (250 g), softened 
Chocolate shavings for decoration

Method:
Meringue layers- Beat egg whites (3) with  sugar and vinegar, until thick and fluffy. Spoon meringue onto al-foil; form a circle. Repeat the same with other 6 egg whites (add cocoa if you want); that means you'll have 3 layers of meringue. Bake at 150-160 *C for 1 hour. Take out and let it cool.
Cream-
Mix egg yolks and cornflour with a little milk. Place the rest of milk and sugar in a heavy bottomed pan; bring to boil. Pour prepared mixture into it and return to heat. Stir until thickened; Remove from heat and cover with glad wrap. Let it cool.
Beat butter, add cooled cream and hazelnuts; beat until fluffy.
Spread 1/3 of this cream onto each meringue layer. Stack them together and decorate with chocolate shavings. Refrigerate for 1-2 hours before serving.

Torta 'Lješnikova rapsodija'

Meni najdraza kombinacija: ljesnici, vanila krem i cokolada. Bez glutena je!

Potrebno:
- 'Puslica' kore (3), za svaku potrebno:
3 bjelanca
160 gr secera
1/2 k sirceta
(2 sloja su obojena sa po jednom kasikom kakaa, ako zelite)
Krem-
9 zumanaca
750 ml mlijeka
6 K secera
4 K (kukuruznog ili obicnog) brasna
250 gr ljesnika, propecenih i samljevenih
1 maslac (250 gr), omeksao
Strugana cokolada za ukrasavanje
  
Nacin:
Kore-Umutite bjelanca sa secerom i sircetom u cvrst snijeg. Rasporedite tu masu na al-foliju i pecite 1 sat na 150-160*C. (Ovo uradite 3 puta, da dobijete 3 kore. 2 mozete obojiti sa kakaom)
Krem- Miksajte zumanca i brasno sa malo mlijeka. Ostatak mlijeka  i secer stavite u posudu sa teskim dnom da prokuha. Uspite masu sa zumancima i kuhajte dok se ne zgusne. Pokrijte sa celofan folijom i ostavite hladiti.
Umutite maslac, dodajte krem i ljesnike, pa jos mutite.
Podijelite krem na 3 dijela i premazite svaku koru, zatim ih naslazite. Ukrasite sa struganom cokoladom. Ostavite u frizider na 1-2 sata prije sluzenja.

Salted Caramel and Chocolate Mousse Tarts

These tarts are delightful! Make very small-ones, or larger-ones...Maybe you want to make one large tart, and slice it. Anyhow - enjoy their divine taste!

Ingredients:
Dough-
1 1/2 cups flour
125 g butter, cold, cut into small pieces
3 tbs icing sugar
1 egg yolk
1-2 tbs cold water
a drop of vanilla
Caramel-
200 g sugar
50 g butter
1 tbs golden syrup
1/4 cup cream
a good pinch of salt
Chocolate mousse-
100 g dark chocolate
2 tbs icing sugar
50 g butter
1/4 cup cream
Method:
Rub flour and butter with your fingers (or use food processor), add other ingredients and make a dough. Wrap it in foil and let it rest.
For  caramel, put all ingredients into a pan. Bring to boil, reduce heat and cook for 5-8 minutes. Let it cool.
For mousse, heat cream, chocolate and butter, until melted (don't boil). Add sugar, mix well and let it cool. When completely cold, beat with a mixer.
Roll out the dough into 2-3 mm thick layer. Cut out circles, and place them into tart moulds (or on bottom of muffin tins). Bake for 10 minutes on 180*C; take out and let it cool.
Spoon cooled caramel into cases, then pipe some chocolate mousse on top (make sure caramel and tarts are cool). Enjoy!

Tartići sa Zasoljenim Karamelom i čokoladnim Musom 

Ovi tartici su savim odusevljavajuci! Mozete napraviti sasvim male, nesto vece ili jedan veliki i rezati ga. Kako-god, uzivajte u divnom ukusu!

Potrebno:
Tijesto-
1 1/2 solja brasna
125 gr maslaca, hladnog rezanog na komadice
3 K secera u prahu
1 zumance
1-2 K hladne vode
Karamel-
200 gr secera
50 gr maslaca
1 K 'zlatnog sirupa'
1/4 solje vrhnja (35%)
dobar prstohvat soli
Cokoladni mus-
100 gr tamne cokolade
2 K secera u prahu
50 gr maslaca
1/4 solje vrhnja

Nacin:
Umijesite tijesto, zamotajte ga i ostavite odmarati.
Karamel- Kuhajte sve sastojke oko 5-8 minuta; ostavite hladiti.
Mus- Zagrijte vrhnje, maslac i cokoladu dok se ne otope (nemojte prokuhati). Umijesajte secer, pa ohladite. Zatim umutite mikserom.
Razvaljajte tijesto na 2-3 mm, izrezite krugove i stavite na tart modle (ili mafin modle). Pecite 10-ak minuta, izvadite i ohladite.
Kasikom uspite po malo karamela u svaki tart, zatim spricom istisnite nesto musa po povrsini. (Karamel i tartici moraju biti hladni.) Uzivajte!

Chocolate filled Chocolate biscuits

Happy Friday!!!

Ingredients:

125 g butter

100 g sugar

1 egg

200 g flour

100 g ground hazelnut

1 tbs cocoa

80 g hazelnut chocolate, small pieces (noisette or similar)

Extra chocolate for decorating 

Method:

Preheat oven to 180*C, line a baking dish with baking paper.

Beat butter and sugar, add egg. Fold in flour, cocoa and hazelnut meal. Form a log, cut into discs. Put a small piece of chocolate in each disc, roll between your hands and flatten a little bit, place it onto prepared tin. Repeat with the rest of dough; leave some space between biscuits. Bake for 10-12 minutes. Take out and cool. Melt extra chocolate and drizzle over cooled biscuits

Čokoladom filovani Čokoladni keksi

Sretan vam petak!!!

Potrebno:

125 gr maslaca

100 secera

1 jaje

200 gr brasna

100 gr ljesnika mljevenih

1 kasika kakaa

80 gr cokolade sa komadicima ljesnika (noisette npr, komadici)

Jos cokolade, rastopljene za dekoraciju.

Nacin:

Ukljucite rernu na 180*C, pripremite pleh za pecenje, oblozen papirom.

Izmiksajte maslac sa secerom, dodajte jaje, kakao pa umijesite sa brasnom i mljevenim ljesnicima.

Formirajte valjak, izrezite na diskove. U svaki disk stavite komadic cokolade. Formirajte lopticu medju dlanovima, stavite na papir pa pritisnite dlanovima. Ponovite sa ostalim diskovima, ostavljajuci nesto prostora izmedju keksica. Pecite 10-12 minuta. Izvadite i prohladite. Istopite nesto cokolade i dekorisite kekse.

'Parachuters' (Padobranci) - Macaroons of Balkan

This is one of favourite desserts in Balkans. Very similar to Macaroons...

Ingredients:

Macaroons-

4 egg whites

220 g icing sugar

200 g ground walnuts

2 tsp lemon juice or vinegar

1 tbs corn flour (or fine biscuit crumbs)

Cream-

100 g butter, soft

100 g icing sugar

2 yolks

50 g chocolate, melted

Method:

Beat egg whites until soft peak forms; add sugar, spoon by spoon. Beat until sugar dissolved and egg whites thick. Fold in lemon juice, corn flour, walnuts  and corn flour.

Preheat oven to 150*C; line biscuit tins with baking paper (or al - foil).

Pipe or spoon meringue into little circles, with some space between them. Bake / dry for 1 hour; switch oven off and let macaroons cool inside ajared oven.

For cream; beat butter, sugar and yolks until thick and fluffy. Add melted chocolate, mix well.

When macaroons are cooled, place some of cream on one and top with another-one. 

Keep in a cool, dry spot.

Padobranci

Potrebno:

Puslice-

4 bjelanca

220 gr secera u prahu

200 gr mljevenih oraha

2 k soka limuna ili sirce

1 K 'Gustina' ili mrvica  obicnog keksa

Krema-

100 gr maslaca, omeklsalog

100 gr secera u prahu

2 zumanca

50 gr cokolade, otopljene

Nacin:

Umutite bjelanca u cvrst snijeg, dodajte kasiku po kasiku secera i limunov sok. Umutite dobro, zatim dodajte ostale sastojke, rucno mijesajuci. 

Ukljucite renu na 150*C, pripremite plehove, oblozite ih papirom za pecenje ili al- folijom.

Kasicicom ili pomocu slasticarske vrecice nanesite male hrpice umucene smjese, pazeci da ostavite razmak izmedju njih.

Susite oko 1 sat, iskljucite rernu i ostavite odskrinutu da se padobranci ohlade u njoj.

Za kremu, umutite secer sa maslacem i zumancima u gustu smjesu. Dodajte cokoladu i dobro promijesajte. 

Sastavljajte po dva padobranca sa ovom smjesom.

Drzite na hladnom i suhom mjestu.

Black Forest Cake (Schwartzwald Torte) - revised and improved

...One of those 3 that I made last weekend!

Ingredients:
6 large eggs
200 g sugar
100 g butter, melted
50 g cocoa
75 g flour
1 large jar (670g) stoned (sour) cherries
60 ml 'Kirsch' (or cherry brandy)
(extra sugar if needed)
3 X 300 ml double cream (50% fat)
80 g icing sugar
2 tbs corn/potato flour (or arrowroot)
Method:
Preheat oven to 180*C. Grease a 22 cm tin, dust with flour.
Whisk eggs and sugar until thick and fluffy. Add melted butter; whisk with a lower speed, then switch off. Sift cocoa and flour on top; fold in gently.
Turn the mixture into tin, spread leveling the surface and bake for 30(+) minutes. Take out and cool. Cut cake twice horizontaly, to get 3 layers.
Empty the jar with cherries into a bowl / pan (add sugar to the juice if too sour), add kirsch. Mix in 2 tbs of cornflour. Cook or microwave until thick. Cool. Spread each layer of cake with 1/3 of prepared jelly . Whip cream with icing sugar; spread 1/3 onto first layer, place second layer, spread 1/3 cream and place final layer. Decorate with cream and shaved chocolate.
Refrigerate for 2 hours before slicing.

Torta Crne Šume (Schwartzwald Torte)

...jedna od one tri koje sam pravila proslog vikenda!

Sastojci:
6 vecih jaja
200 gr secera
100 gr maslaca, otopljenog
50 gr kakaa
75 gr brasna
1 veca tegla crnih, ociscenih visanja (670gr)
60 ml 'Kirsch-a' (ili seri-brendi)

(jos secers ako su visnje kisele)
3 X 300 ml 'duplog' slatkog vrhnja (50% masnoce)
80 gr secera u prahu
2 K gustina (ili slicno)
Nacin:
Ugrijte renu na 180*C, pripremite kalup za tortu (22cm).
Umutite jaja sa secerom u svrstu gustu masu, dodajte maslac; iskljucite. Prosijte brasno i kakao na povrsinu, pa lagano sjedinite rucno.
Uspite u kalup i pecite 30(+ minuta.
Ohladite i prerezite 2 puta, kako biste dobili 3 sloja.
U teglu sa visnjama uspite kirsch. Prebacite u posudu (serpu) dodajte 2 K gustina, promijesajte i kuhajte ( ili u mikrovalnoj) dok se ne zgusne. Prohladite , pa na svaku koru nanesite 1/3.
Umutite krem sa secerom u prahu. 1/3 krema stavite na donju koru, postavite drugu, zatim stavite drugu trecinu krema. Postavite posljednju koru, pa kremom dekorisite povrsinu. Ukrasite struganom cokoladom.
Rashladite tortu najmanje 2 sata u frizideru prije rezanja

Jaffa Cupcakes

Bottom heater of my oven has died. Oven was purchased from Ikea; it turned out that spare parts are impossible to get in Australia ( UK based online store wouldn't post it to me). So, until we find a solution, we decided to buy a 'portable' oven (you know those small-ones).
These cupcakes are made to test my 'new' oven...It bakes OK, but very sloooowwww!

Ingredients:
3 eggs
3/4 cup sugar
100 g butter, melted
120 g dark chocolate, melted
1 organic orange (peel +  juice)
1 1/2 cups SR flour
80 g chocolate extra (+ 2 tsp oil) for glazing
Method:
Prehet oven to 180*C. Prepare cup cake tins.
Peel an orange with a thin potato peeler (reserve a few curls for decoration), squeeze it and keep the juice.  Chop the peel and place into a food processor with flour; process.
Beat sugar with eggs, until light and fluffy. Add orange juice, melted butter and chocolate. Beat on low speed until incorporated. Spoon flour / orange peel mixture on top and fold in. Spoon into moulds and bake for 15-20 min. Take out and cool.
 Melt chocolate with 2 tsp oil; dip or spread each cupcake and decorate with reserved orange zest curls.

Čokoladni Jaffa 'Cupcakes'


Grijac u mojoj rerni je 'crkao'! Rerna je kupljena u Ikei, i ispostavilo se da je dijelove za nju nemoguce pronaci u Australiji ( Englezi sa prodavnicom dijelova ne zele da mi je posalju postom). Dok nesto ne smislimo, odlucili smo kupiti jednu 'mobilnu' malu rernu. Ovaj jaffa kolac je bio prvo testiranje. Rena je u redu ali jaaakoo spora  :-(


Potrebno:
3 jaja
3/4 solje secera
100 gr maslaca, otopljenog
120 gr tamne cokolade, otopljene
1 neprskana narandza (tanko oguljena kora i sok - sacuvajte par svijutaka kore za ukrasavanje)
1,5 solja samodizajuceg brasna
80 gr cokolade + 2 k ulja za glazuru
Nacin:
Ukljucite rernu na 180*C, pripremite kalupe.
Izrezire koru narandze na manje komade, stavite je u sjeckalicu zajedno sa brasnom pa sameljite. Iscijedite narandzu. Umutite jaja sa secerom dok ne postane pjenasto. Ubacite sok, maslac i cokoladu. Lagano promijesajte. Po povrsini pospite brasno  sa korom narandze i rucno sjedinite. 
Kasikom prebacite tijesto u kalupe, pecite oko 15-20 min. Kad je gotovo prohladite.
Otopite cokoladu sa uljem, pa svaki 'cupcake' umocite ili premazite sa glazurom. Dekorisite sa sacuvanom korom narandze.