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Sunday, May 29, 2016

Chocolate cloud cake

  This recipe comes from  Classic Home Desserts by Richard Sax.  I founded from Nigella and the picture was amazing....dark gooier chocolate, light as a cloud....flaky and topped with wiped cream.    I am going to try a raspberry mouse wiped cream... I think is going perfect with this dessert!

for the cake
  • 9 oz bittersweet chocolate (minimum 70% cocoa solids) I used LINDT dark chocolate   orange flavor, almost 3 bars

  •           9 tablespoons unsalted butter (softened, at room temp is very important)
  •          6 large eggs (2 whole, 4 separated)
  •          ¾ cup superfine sugar
  •          2 tablespoons Cointreau (optional)
  •           grated zest of 1 orange 
  • for  topping
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon Cointreau (optional) / used  one cup fresh raspberries blended in wiped cream, instead/
  • ½ teaspoon unsweetened cocoa powder (for sprinkling)t as a cloud)  

    Preheat the oven to 350ºF.

    Line the bottom of a 9 inch spring form cake tin with baking parchment.

    Whisk the 4 egg whites until foamy, then gradually add the  ½ cup of sugar and whisk until the whites are holding their shape but not too stiff.  

    Melt the chocolate either in a double boiler or a microwave, and then let the butter melt in the warm chocolate. The butter should be at room temp, so is not going to curl in warm melted chocolate.

    Beat the 2 whole eggs and 4 egg yolks with ¼ cup of the superfine sugar, then gently add the chocolate mixture, the Cointreau and orange zest.

    Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites.

    Pour into the prepared tin and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly. 

    Cool the cake in its tin on a wire rack; the middle will sink as it cools.

    When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving and carefully remove the cake from its tin. Don't worry about cracks or rough edges: it's the crater look we're going for here.

    Whip the cream until it's soft and then add the vanilla and Cointreau/fresh raspberries and continue whisking until the cream is firm but not stiff.

    Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Friday, March 4, 2016



Why magic? What is magic cake?

The magic part is you poor a batter into a baking pan and after an hour, MAGICALLY! the cake has 3 distinct layers: crispy outside, moist inside and wet,  gooey, custardy at the bottom!
Overall the cake is a wonderful mix of chewy, gooey, crispy, lemony taste that make you MAGICALLY, VERY HAPPY!
There are other magic cakes: coconut, chocolate, Nutella, butterscotch that I found first time into a blog:


  • 4 eggs (separate yolks from whites) at room temperature
  • 1 tsp vanilla extract
  •  3/4 cup  sugar
  •  1 stick or ½ cup butter, melted
  •   ¾ cup  of all-purpose flour
  • 1¾ cup milk lukewarm
  • ¼ cup fresh lemon juice
  • zest from one lemon
  • powdered sugar for dusting cake


      Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish or line it with parchment paper.
      Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
      Beat the egg yolks with the sugar until light. 

      Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

     Add lemon juice and lemon zest then slowly start adding the milk and beat until everything is well mixed together.

     Add the egg whites, a third at a time and gently fold them in using a spatula or a whisk, repeat until all egg whites are folded in, but there should still be white bits of egg whites floating in the batter.


   Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden and the cake is firm to the touch. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.



     Sprinkle some powdered sugar after cake has cooled.



Friday, October 30, 2015

APPLE SQUARES , TOPPED WITH MERINGUE (my chilhood most loved fall dessert)

1/2 cup (1 stick) butter, softened
1/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cup   all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup rolled oats
1/2 cup walnuts chopped (optional)

 My mother's recipe book:

5 lb. apple, cored, peeled and thin sliced +
2 tablespoons sugar

4  egg whites +
1cup sugar +
1teaspoonlemon juice +
 (optional) 1 cup sliced walnuts. 


In a large bowl, cream together the butter, sugar, egg and vanilla until smooth.
 In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats. Add raisins and walnuts, if using them.
At this point you can either chill the dough 2h, up to next day.


Next day, on a greased oven pan 10”/13” roll thin dough having a little margin up.

Add apple prepared for strudel (5 lb. sliced apple, add 2 tablespoon of sugar and ½ teaspoon cinnamon).

Add meringue on top: 4 egg whites, one teaspoon lemon juice and 1 cup sugar, well whipped. One can add 1 cup walnuts, sliced, in the meringue after is whipped. 

Bake 275F for an hour. 

Cut in squares, as it is warm.

Bone Appetite, or as we say in Romanian "pofta buna!"