This was one of my sons birthday cakes. He loves bananas, and he especially loves them in desserts. One of his favorite is Banoffee pie. And although I am not a big fan of bananas, I cant argue on this one. I eat it too, and I love it. Its so hard to resist the gooey caramel, bananas, whipped cream, and chocolate shavings.
So, I decided to make him a cake that will have similar ingredients, but that will be more elegant and sophisticated. And I was so happy with the result. Its two layers of chocolate sponge cake with pecans, that I soaked with rum syrup, chocolate mousse, dulce de leche mousse, and banana slices.

For sponge cake:
6 egg yolks
125 gr sugar
3 egg whites
50 gr flour
25 gr cocoa powder
50 gr pecans + 50 gr sugar (grinned together in food processor until fine powder)
50 gr hot melted butter

Preheat oven to 350F/180C. Combine the egg yolks with half of the sugar and beat until light and fluffy.
Using clean bowl whip the egg whites with other half of sugar until stiff peeks. Sift the flour and cocoa powder together over egg yolk mixture. Scoop about one third of the meringue on top and quickly and thoroughly mix it with a rubber spatula. Add remaining meringue and gently fold it into the batter. When almost completely incorporated, add pecan and sugar powder, and fold until completely mixed. Slowly pour the melted butter over the batter and fold it in. Bake in two 9 inch / 23 cm pans lined with parchment paper for 20-25 min until spongy.






Brushing syrup:
6 tablespoons water
1 tablespoon sugar
3 tablespoons rum

6 bananas

Chocolate mousse:
350 gr heavy cream
1 tablespoon sugar
100 gr chocolate
3 egg yolks
1 teaspoon gelatin
2 tablespoons cold water
First bloom gelatin in cold water. When its ready melt it in a microwave or in the hot water bath.
To make the mousse, bring 100 ml of  cream to a boil. Add chocolate and stir as it melts. Add melted gelatin.
Whisk the egg yolks with sugar until frothy and fold into the chocolate mixture. Cool to 95F/35C.
Whip the remaining cream until stiff and fold in the chocolate mixture.

Dulce de leche mousse:
350 ml heavy cream
1 egg
150 gr dulce de leche
1 teaspoon gelatin
2 tablespoons water
vanilla
Bloom gelatin in water, and dissolve in microwave or in hot water bath.
Heat  150 ml of cream with the lightly beaten egg for 10 min to 158F/70C. Mix constantly. Add dissolved gelatin, dulche de leche and mix until incorporated. Whip the remaining cream until stiff, and fold in the chocolate mixture.



To assemble the cake, brush chocolate sponge layer with brushing syrup. Put it in the spring form cake pan. Layer it with sliced bananas ( I needed 3 smaller bananas per layer, and mixed them with few drops of lemon juice to prevent them from discoloring ). Pour the chocolate mousse over bananas, and put it in the freezer until you make dulce de leche mousse.
Soak second sponge layer with brushing syrup. Put it on the top of the chocolate mousse. Layer it with sliced bananas, and pour dulce de leche mousse on top. Put it in the fridge overnight to set.
I decorated it with chocolate colar and with whipped chocolate cream.

For the cake:
2 eggs
150 gr flour
50 gr cocoa
3/4 teaspoon baking powder
1/4 teaspoon baking soda
175 gr brown sugar
100 gr butter
50 gr chocolate
1 cup yogurt
1 teaspoon vanilla
1 tablespoon rum



Sift together flour, cocoa, baking powder and baking soda.
Melt butter and chocolate, and cool for a few minutes.
Mix eggs with sugar until thick. Add yogurt, melted butter with chocolate, vanilla and rum. Mix until incorporated. Add sifted dry ingredients. Whisk to combine. Line 24 cm baking pan with parchment paper, pour cake mixture and bake at 325F/165C for about 20 min. Test with toothpick, it should come out clean.



For fruit jelly:
2 pack cherry jello
700 ml water (to dissolve jello)
150 gr strawberries
150 gr blueberries
150 gr. raspberries
To dissolve jello, follow the instructions on a package, but use 700 ml of water. Add fruit when jello cools down, and do not pour it on the cake until it starts to solidify. If jello is to thin, it will soak into the batter.
Cool in the fridge for few hours. Pop the cake ring open, and carefully remove it from the cake.

This one was made just for him, with Ferrero like cream, and chocolate crepes. Its very rich and flavorful. Mascarpone cheese, Nutella, and roasted hazelnuts. Dig in :)



Chocolate crepes - Pierre Herme's recipe
Pour the liquid ingredients into the bowl with your dry ingredients and whisk to blend well. You will have a very tin bather. You can also make it in a blender of food processor. Do not overmix. Refrigerate overnight.
Rub a seasoned or nonstick 19cm pan and put it over medium-high heat. As soon as pan is hot, pour in about 3 tablespoons of batter, and swirl the pan so batter spreads across it in an even, thin-as-possible-ever layer.
When the batter has set, run a knife or spatula around the edges, and flip it. Cook until other side is lightly browned.
I made double doze of batter, so I had about 24 crepes.

200 ml of raspberry puree
You have few options for decorating truffles. If you dont have time, you can just roll them into the cocoa powder, powder sugar, or nuts. I glazed them with tempered chocolate, and decorated them with milk chocolate.

For the chocolate base:
85 gr. butter
85 gr chocolate melted
50 gr sugar
4 eggs
100 gr sugar
60 gr flour
Preheat the oven to 350F/180C.
Cream the butter with 50 gr. of sugar and melted chocolate. Add egg yolks one at the time. Whip the egg whites with 100 gr of sugar until stiff. Fold it into the chocolate mixture. When incorporated, add flour and fold gently. Scoop the batter onto prepared 9 inch baking pan lined with parchment paper. Bake for about 25 min. Cool, and moisten the cake with  60 ml of cherry brandy mixed with 200 gr of cherry jam.


For chocolate cream:
100 ml. milk
2 teaspoons sugar
1 egg yolk
2 teaspoons cornstarch
5 teaspoons powder sugar
100 gr chocolate
500 ml. heavy cream
250 gr. chestnut puree
1 tablespoon baileys
To make the cream, bring the milk to a boil. Mix egg yolk with the cornstarch and sugar. Add 2 tablespoons hot milk to temper the egg. Add egg mixture to the boiling milk, stirring over medium heat to thicken it. Move it from the stove, add powder sugar and chocolate. Mix until everything incorporates nicely. While mixture is still warm, (if its chilled, it will be hard to incorporate into the whipped cream) whip the cream and stir gradually into the chocolate mixture. Spread immediately onto the cake and freeze.
When chocolate cream is semi-frozen add white cream layer.

For white cream layer:
500 ml. heavy cream
3 tablespoons sugar
2 tablespoon baileys
2 bags whip it
Whip the ingredients for the white cream layer and spreed over the chocolate cream.
Decorate the cake with chestnut paste by mixing 350 gr of chestnut puree with 2 tablespoons of rum. I used potato press for it.

This cake should be considered dangerous. Its quadruple chocolate cake, with a flourless chocolate base, chocolate cheesecake layer, chocolate egg-less mousse, and chocolate ganache. Its chocolate explosion  in your mouth, and far better than I expected. Not too sweet, rich, just a pure chocolate lover's heaven. I wanted to make it for my birthday, and although I am almost a week late, I am happy with the choice.
Each layer is amazing, and I had hard time controlling myself not to eat them on their own. If you decide to make it, please use good chocolate, it really makes a difference. Chocolate is a star here.
Cake has 4 components, but it's easy to make, don't get discouraged. I baked first and second layer together, so it saved me some time. I promise you wont be disappointed.

For this cake you will need.

Flourless chocolate cake bottom
6 tablespoons unsalted butter
200 gr. bittersweet chocolate
1 teaspoon instant espresso powder
4 large eggs,
1 teaspoon vanilla
70 gr brown sugar
Preheat the oven to 325F/162C
Butter and line bottom and sides of 9 inch (22cm) pan with parchment paper. Over simmering water, melt the butter, chocolate and espresso powder, stirring occasionally until smooth. Allow to cool slightly, mix in egg yolks and vanilla. Beat egg whites until frothy, start adding sugar, and beat on high speed until soft peeks form. Gently whisk egg whites with chocolate mixture. Pour into prepared pan, and bake for about 25  min, until the cake has risen, and is firm around the edges, and the center has set but is still soft. Transfer the cake to wire rack to cool completely.

Cheesecake layer:
140 gr bittersseet chocolate
453 gr cream cheese
100 gr. sugar
2 eggs
2 tablespoons cocoa powder
2 tablespoons sour cream
1 teaspoon vanilla
Preheat oven to 325F. Butter and line the bottom of 9 inch springform pan with parchment.
Melt the chocolate over a pan of simmering water. Beat room temperature cream cheese. Add in the sugar, cocoa powder, and beat until smooth. Add sour cream and vanilla. At low speed beat in the eggs, one at a time. Pour in the melted chocolate and mix until combined. Pour the filing into the prepared pan. Bake it for 30 min. and cool it.

For the eggless mousse:
375 ml heavy cream
200 gr chocolate
1/2 teaspoon espresso powder
1 teaspoon vanilla
Melt the chocolate over simmering water. Remove and cool slightly.
Whip the cold cream, add espresso powder and vanilla. Gently fold the chocolate into the whipped cream.

Chocolate ganache:
100 ml. heavy cream
100 gr. dark chocolate
Heat the heavy cream until just hot. Add chopped chocolate. Gently mix until mixture is nice and smooth.

Assembly:
Place the flour less chocolate cake layer on a plate that you will serve your cake on. Put springform ring around it. Place the cooled cheesecake layer over top. Spoon the mousse layer and smooth. Chill
the cake, and pour the slightly cooled ganache over it. Cool it in the refrigerator.

Serve it at room temperature. Original recipe is from www.portuguesegirlcooks.com , I just modified it a little bit.

Please scroll down for english :)

Ovaj rolat je zapravo trebao da bude torta. Krenula sam bila sa nekim izmenama i na kraju odustala od torte i za probu napravila rolat. Ispao je odlicno i pravi se brzo. Nisam bas cekala da se dobro ohladi pa je presek zato malo razmrljan.
Kada sam po njemu poredjala maline, svi smo se po kuci uzmuvali, jedva se sacekalo da par puta okinem i radile su viljuske :)
Ako hocete tortu, samo uvecajte mere.

Potrebno vam je:
6 jaja, 6 kasika secera, 3 kasike brasna, 3 kasike kakaa, 1 kasika ruma, 1 kasika ulja.
Belanca ulupajte sa secerom, dodajte zumanca pomesana sa kasikom ruma i uljem, lagano promesajte, pa dodajte brasno posejano sa kakaom. Pecite i jos vruc rolat urolajte u vlaznu krpu. Dok se hladi napravite krem.

Za kremu vam je potrebno:
112 gr. putera, 100 gr. prah secera, 5 kasika prosejanog kakaa, 2 kasike ruma, kasicica vanile, 125gr. slatke pavlake, 1 slag fix.

Omekasli puter penasto umutite sa rumom i vanilom, dodajte prosejani prah secer i kakao i umestajte polako varjacom da ne bi zavrsili u slatkom oblaku ukoliko ukljucite mikser. Kada se malo ujednaci nastavite da mutite miskerom dok smesa ne postane kremasta. Sjedinite sa ulupanom slatkom pavlakom i slag fiksom i nafilujte rolat.
Urolajte i prelijte glazurom od 125 gr. pavlake i 125 gr. cokolade.
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Cocoa rum roulade


6 eggs, 6 tablespoons sugar, 3 tablespoons flour, 3 tablespoons cocoa, 1 tablespoon dark rum, 1 tablespoon oil.
Line baking sheet with parchment; coat with cooking spray. Dust with flour; tap out excess, and set aside. Preheat the oven to 350F.
Beat egg whites with sugar until medium peek. Add egg yolks mixed with rum and oil and using a large rubber spatula, carefully fold in sifted flour with cocoa powder.
Spread batter evenly into prepared sheet. Bake until springy to the touch. While still hot, roll into the wet kitchen towel.



For the filling;

112 gr. butter, 100 gr. confectioner sugar, 5 tablespoons cocoa powder, 2 tablespoons dark rum, 1 teaspoon vanilla, 125 gr. heavy cream, 1 envelope whip it.

Cream the softened butter with vanilla and rum. Add sifted confectioners sugar with cocoa powder. Mix with spatula at first, and continue creaming with mixer.

Whip heavy cream with one envelope of whip it until stiff and stir it into the butter mixture. Unroll the roulade, spared cream on it, and roll again.
Coat it with chocolate ganache made with 125gr. of heavy cream and 125 gr. of chocolate.

Please scroll down for english :)

Evo zdrave verzije slatkisa koji se napravi za tren a jako je ukusan. Ako ste nekada probali suve sljive i cokoladu znacete zasto sam odusevljena :)

Potrebno vam je:
300 gr. suvih sljiva, 100 gr. otopljene cokolade, 100 gr. oraha, 2 kasike ruma.

Suve sljive iseckajte i poprskajte rumom pa ostavite da malo odstoje pa ih izmiksajte u blenderu. Ako su tvrde, dodajte jos malo ruma, ovde su jako mekane pa ga i ne treba puno dodavati. Orahe iseckajte, cokoladu otopite. Pomesajte sve sastojke i oblikujte bombice.
Za glazuru na pari otopite 100 gr. cokolade 3 kasike ulja pa prelivajte svaku bombicu. Mozete i poprskati sa malo mlecne cokolade da dobijete straftice.

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Prune truffles















Prune truffles


300 gr. prunes, 100 gr. melted chocolate, 100 gr. chopped walnuts, 2 tablespoons rum.

Chop prunes and mix with rum. Let it rest for a while; 30min. Chop them in food processor.
Mix it with melted chocolate and chopped walnuts. Shape truffles and cover them with 100 gr. melted chocolate mixed with 3 tablespoons of oil.

Od kada je Mirjana objavila recept za ovu tortu, nisam mogla da docekam da je napravim. Trebala mi je kandirana narandzina korica, a u prodavnicama jos nije bilo bio-narandzi. Cim su se pojavile, napravila sam arancini. Od cetiri narandze sam dobila jednu teglu fino zalivenu sirupom. Nisam ih valjala u kristal secer ni prelivala cokoladom, jer sam resila da od ove ture pravim par finih kolaca. Pored Mirjanine torte koju sam radila za Novu godinu, napravila sam i ove cokoladne kolacice a na listi mi je jos jedan fini kolac sa marcipanom i narandzom koji cu raditi za Bozic.
Torta je mirisljava, aromaticna i pravo cokoladna. Zaista je predivna i brzo se priprema. Ja sam dodala arancine i u biskvit i tortu sam  pre prelivanja cokoladom malo poprskala rumom.
Mirjana, hvala za jos jedan sjajan recept.

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Chocolate cake with candied orange peel

100 gr. candied orange peel, 350 gr. dark chocolate, 225 gr. butter, 80 ml. orange juice, 85 gr. flour, 230 gr. almond meal, 5 eggs, 300 gr. sugar, grated orange peel.


Preheat the oven to 350F/180C and butter 8 inch springform pan.

Put the dark chocolate and butter in the top of a double broiler over simmering water, and gently melt stirring occasionally. Set aside to cool. Add warm orange juice and a little bit of grated orange peel.
Beat egg yolks with half of the sugar until pale. Mix in melted chocolate mixture. Add almonds and flour. Beat the egg whites in a bowl with other half of sugar and fold them into the batter.

Transfer the batter to the prepared pan, and bake for 45-50 min.
Cool and cover with chocolate ganache.
For the ganache, melt 200 gr. chocolate and 200 ml. heavy cream in the top of a double broiler. Cool it for a few minutes and cover the cake.
Decorate with 100gr. of candied orange peel.

Please scroll down for english :)

Pred praznike nemam bas dovoljno vremena da uradim sve sto hocu. Odavno sam pravila ove kolacice ali nikako da stignem  napisem novi post i obidjem blogove. Verovatno je bilo puno lepih praznicnih torti i kolaca.
Da ne duzim puno, zelim vam svima srecne praznike, uzivajte u Novoj godini i dobroj klopi a ja vas pozdravljam ovim finim receptom.

Potrebno vam je:
250 gr. putera, 200 gr. secera u prahu, 300 gr. brasna, 2 kasike kakaa, 2 jaja, 2 kasicice vanile, malo naribane korice naradze ( ja sam naribala jednu polovinu)

Omeksali puter umutite sa secerom dok ne postane penast. Dodajte vanilu, naribanu narandzinu koricu i jaja pa jos malo mutite. Brasno i kakao prosejte i postepeno dodajte smesi sa puterom. Ujednacite, stavite u vrecicu,
i spricem sa okruglim nastavkom ispricavajte male loptice na podmascenom plehu. Vrh svake loptice poravnajte vlaznom cetkicom ili prstom i pecite 12-15 min na 160C.


250 gr. slatke pavlake, 280 gr. cokolade, malo kandirane narandzine korice.
Slatku pavlaku ugrejte do tacke kljucanja pa prelijte preko useckane cokolade. Sacekajte par minuta da se otopi i promesajte dok ne dobijete homogenu smesu. Ostavite da se ohladi par sati pa kratko umutite.

Na svaki kolacic naspricajte fil, stavite iseckani komadic narandzine korice i poklopite drugim keksicem.

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Neros with candied orange peel

For the cookies:
1 cup + 2 tablespoons butter, 1 1/4 confectioners sugar, 1/4 cup cocoa powder, 2 teaspoons vanilla, grated orange peel, 2 eggs, 1 3/4 cups flour.
Cream the butter with sugar, orange peel and vanilla. Add the eggs one at a time. Sift flour with cocoa powder and mix into the butter mixture. Spoon the batter into a pastry bag with a round tip. Pipe into mounds. Bake for 12-15 min. Allow to cool.

To make the filling bring 1 1/4 cups cream to a boil, and add 10 oz chocolate, stirring until it melts. Cool and beat shortly. Pipe ganache onto each mound, and add a little peace of candied orange peel. Top with the reamining halves.

Please scroll down for english :)
Ovi kolacici su za mene prava novina. Sitne kolace sam uglavnom radila bez pecenja. Ovde je mirisljava biskvitna podloga sa cimetom, karanfilicem, kardamomom, morskim orascicem i limunovom koricom. Zatim je natopljena sirupom i sljivovicom, premazana dzemom od sljiva, pokrevena slojem marcipipana, dekorisana komadicima suvih sljiva i glazurom od cokolade. Znala sam da ce mi se svideti, nisam ocekivala da ce biti ovako dobro. Bojala sam se da ce ukus sljivovice biti prejak, da ce bukvalno udariti kada zagrizem kolacic. Nikakvog jakog ukusa nije bilo, samo je korica dobila vlagu i divan ukus. Toliko se lepo uklopio u sve mirise da na kraju dobijena prava eksplozija ukusa koja podseca na fino domace medeno srce.

Potrebno vam je:
140gr. brasna, 120 gr. razenog brasna, 100 ml. meda, 50 gr. secera, 1 kasika vode, 1 kasicica vanile, 1 zumance, 1 kasicica cimeta, malo mlevenog kardamoma, malo karafnilica, malo naribanog morskog orascica, naribana korica od pola limuna, 1 kasicica sode bikarbone, 2 kasicice mleka, 30 gr. otopljenog putera.

Testo pripremite dan ranije. Brasna zajedno prosejte. Secer, vanilu i kasiku vode kuvajte dok se secer ne otopi. Dodajte med, promesajte dok se smesa ne ujednaci. Jos vruce, dodajte brasnu i mesajte miskerom ili vajracom. Smesa ce biti cvrsta i mrvicasta.
Zumanca pomesajte sa zacinima i dodajte testu.
Sodu bikarbonu otopite u dve kasike mleka, dodajte testu i nastavite da mesite. Na kraju dodajte otopljeni puter i mesite dok ne dobijete glatko testo. Uvijte u prozirnu foliju i ostavite u frizideru do sutradan.
Tepsiju velicine 35x23 cm. premazite uljem ili puterom i na njenoj poledjini razvaljajte testo, pa izbockajte viljuskom. Pecite na 160 F, 14 min.

Dok se testo hladi napravite sirup.
2 kasike secera, prokuvajte sa 2 kasike vode, pa dodajte 3 kasike sljivovice. Cetkicom natopite biskvit. Ostavite da se prosusi pa premazite sa 3-4 kasike dzema od sljiva. Ja sam koristila Podravkin dzem.

250 gr. marcipana umesite sa 2 kasike sljivovice, pa rastanjite izmedju dva lista pek papira na velicinu kolaca. Preko dzema nanesite sloj marcipana. Isecite kolac na kockice, na svaku stavite komadic suve sljive, pa prelijte glazurom od cokolade. Ovde su suve sljive jakooo mekane, tope se poput putera. Ako su one koje nabavite tvrde, potopite ih malo da omeksaju.

Za glazuru, ugrejte 125 ml. slatke pavlake, pa dodajte 150 gr. iseckane cokolade. Sacekajte da se otopi, na viljusku stavite kolacic i kasikom prelivajte kolac po kolac. Glazura ce biti gusta, lupkajte viljusku o ivicu posude u kojoj je glazura da bi na kolacicu ostao samo tanak sloj. Stavite na zicu da se osusi par sati i uzivajte.

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Slivovitz honey bars

140 gr. flour, 120 gr. rye flour, 1 tablespoon water, 100 ml. honey, 50 gr. sugar, 1 teaspoon vanilla, 1 egg yolk, 1 teaspoon cinnamon, pinch of cloves, cardamom, nutmeg, grated zest of 1/2 lemon, 1 teaspoon baking soda, 2 teaspoons milk, 30 gr. butter.

Preapare the dough a day in advance. Sift the two types od flour. Bring the water to a boil with the sugar and vanilla. Add the honey, and stir until dissolved. Use an electric mixer to work the flour into the hot liquid until it becomes a smooth dough.

Combine the egg yolks with the spices and lemon zest, and mix into the dough. Dissolve baking soda into 2 teaspoons milk, and add the to the dough.
Finally, work in the butter. Next day roll out the dough to 1/8 inch thick, place on baking sheet 10x12 inch, prick with fork, and bake for 14 min.

Boil 2 tablespoons sugar with 2 tablespoons water. Add 3 tablespoons slivovitza. Moisten the cake with the brandy mixture and spread with 3-4 tablespoons plum butter. Allow to dry a little.

Work 2 tablespoons of the slivovitz into 250 gr. grams of almond paste. Roll it between parchment paper, and cover the cake with it.

Using a knife cut the cake into bars 3/4x11/2 inches. Place a small piece of prune on each and coat with chocolate ganache.

For the ganache:
125 ml. heavy cream, 150gr. chocolate.
Heat whipping cream, add chocolate and mix until it melts. Dip each peace into the ganache, and put on the wire rack to dry.

Please scroll down for english :)


Danas smo po prvi put slavili rodjendan koji pocinje sa brojem cetiri. Misa je nekako izgurao sve ove godine mog eksperimetnisanja u kuhinji i danas bio nagradjen ovom predivnom tortom. U medjuvremenu je strpljivo probavao sve recepte, kako one dobre tako i one koji nisu bas tako lepo uspeli.
Recept za ovu tortu sam pronasla par dana pre njegovog rodjendana i nisam mogla da docekam da je napravim. Juce sam se snabdela cokoladama i krenula u akciju. Za tortu je potrebno po trista grama tamne cokolade, mlecne i bele. Dok sam mami danas preko telefona prepricalvala recept pitala me je zasto mu jednostavno nisam dala jednu od tih cokolada, posto u torti inace nema mnogo drugih sastojaka :)
Bilo mi je zao sto nije mogla da je proba, jer bi tek tada shvatila kakav je ovo raj za nepce. Totalni hedonizam i san svakog cokoholicara.
Dan bio uzasno oblacan pa fotka nije bas onakva kakva bi ja htela da bude, ali je ukus raskosno lep, bogat, luksuzan. Torta je za posebne prilike, one svecanije i ne pravi se svakog dana. Zato pokusajte da pronadjete sto kvalitetniju cokoladu, jer cela torta sadrzi samo par sastojaka. Radila sam je sa belgijskom cokoladom, baileys likerom i finom madagaskar vanilom. Ovo nije jedan od recepata u kome se moze stediti na sastojcima, zato ako resite da isprobate, pokusajte da pronadjete one najbolje.





















Pocastili smo se i bajaderom, korpicama i zrnima kafe, bez kojih vise ne prodje ni jedno slavlje, ali za to vec imate recepte, tako da mozemo da predjemo na tortu :)
















Potrebno vam je:
50 gr. cokolade koja ce vam biti podloga za mus

Za mus od tamne cokolade:
280 gr. tamne cokolade
110 gr. putera
2 kasicice nes kafe
1-2 kasike vrele vode
4 jaja
2 kasike secera

Za mus od mlecne cokolade:
280 gr. mlecne cokolade
4 kasicice kafe
40 ml. vrele vode
375 ml. slatke pavlake

Za mus od bele cokolade:
280 gr. bele cokolade
30 ml. vode
3 kasike baileys likera
1 kasicica dobre vanile
375 ml. slatke pavlake

Za izradu torte ce vam biti potreban kalup velicine 20 cm. cije se dno skida.
Na pek papiru ocrtajte unutrasnjost kalupa nakon sto odvojite dno. Okrenite papir sa druge strane, kako olovka ne bi dosla u dodir sa hranom.
50 gr. cokolade otopite na pari i sipajte na sredinu kruga. Kasikom pazljivo razmazite vodeci racuna da ne predjete ivice kruga. Stavite u frizider dok ne ocvrsne. Dobicete cokoladni disk. Pazljivo ga prebacite na tanjir na kome cete servirati tortu. Preko cokoladnog diska stavite stranice rasklopljenog obruca od kalupa i zatvorite, tako da vam disk bude umesto dna.
Na taj nacin se mus nece zalepiti za tanjir, tako da cete moci lepo da servirate.

Za tamni mus, cokoladu i puter otopite na pari. Sklonite sa vatre i umesajte kafu koju ste otopili u malo vrele vode i zumanca.
Mutite belanca sa dve kasike secera dok ne dobijete cvrst sneg, ali ne previse ulupan. Dodajte smesu od cokolade i lagano mesajte dok se smesa ne ujednaci. Odmah sipajte preko cokoladnog diska u kalup. Stavite u frizider da se hladi.

Za mus od mlecne cokolade, kafu otopite u vreloj vodi, dodajte useckanu cokoladu i lagano na pari otapajte. Mesajte dok se smesa ne ujednaci. Prohladite, cokolada bi trebala biti mlaka.
Slatku pavlaku ulupajte, dodajte otopljenu cokoladu i pazljivo izmesajte. Odmah prelijte preko sloja od tamne cokolade. Vratite u frizider da se hladi a vi napravite mus od bele cokolade.

Prokljucajte vodu, stavite useckanu belu cokoladu i opet otapajte na pari mesajuci. Sklonite sa vatre, dodajte liker i vanilu. Prohladite dok smesa ne postane mlaka.
Ulupajte slatku pavlaku i pazljivo umesajte smesu od topljene bele cokolade. Izlijte odmah u kalup preko sloja od mlecne cokolade. Lepo poravnjate, pazljivo poklopite necim i ostavite u frizider da prenoci.
Pre nego servirate, kalup kratko obmotajte krpom koju ste namocili u vrucu vodu kako bi se mus opustio i kalup lakse skinuo. Otvorite stranice kalupa i pazljivo izvucite. Secite vlazim toplim nozem i servirajte hladno.
Uzivajte :)

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Ingredients:
1 ounce of bittersweet chocolate.

If you are using dessert ring, place on a flat plate or tray. If not, have ready the springform or cheesecake pan. Trace circle on parchment paper and turn parchment upside down on baking sheet.
Melt chocolate in water bath and spread evenly in traced circle. Refrigerate for at least 10 minutes until hardened. When hard, turn paper upside down and peel gently way from chocolate. Place chocolate disk in bottom of the serving plate and refrigerate until needed.


For dark chocolate mousse:
10 ounces bittersweet chocolate, cut into bits
4 ounces (1 stick ) butter cut into small pieces
2 teaspoons instant coffee dissolved in 2 teaspoons water
4 large eggs
2 tablespoons sugar
Melt chocolate and butter together in a bowl placed in a pan of barely simmering water. Stir form time to time. When chocolate is melted whisk in dissolved coffee powder and yolks. Remove from heat and set aside.
Beat egg whites and sugar until soft peaks form, until stiff but not dry. Fold remaining whites into mixture until completely incorporated. Scrape mousse immediately into prepared mold and refrigerate.

Make the mocha mousse.
9 ounces milk chocolate cut into pieces
4 teaspoons instant coffee dissolved in the 1/1 cup plus 1 tablespoon water
1 1/2 cup heavy cream
Place chocolate and coffee in heatproof bowl placed in a pan of barely simmering water. Stir form time to time until melted. Let chocolate cool to about 85 F.
Whip cream until soft peaks form, not to stiff. Fold chocolate carefully. The mousse should seem very soft. Scrape mousse immediately into mold.

Make the white chocolate mousse.
9 ounces white chocolate cut into small pieces (use nestle or lindt, or another high quality brand)
1 ¼ cup heavy cream
1 teaspoon good vanilla
2 teaspoons baileys liquor
Place chocolate and ¼ cup water in heatproof bowl. Set the bowl of chocolate in pan of simmering water. Stir until melted and smooth. Let cool and stir in vanilla and liquor.
Whip the cream until soft peaks form, not to stiff. Fold cream into cooled white chocolate mixture. The mousse will seem soft. Scrape mousse immediately into mold.
Cool overnight.

To unmold, warm the sides of ring briefly with a hot, wet, wrung out towel and slip it off of dessert by pulling up with both hands.
Dessert may be refrigerated in the pan covered up to two dates or frozen up to 2 months.

Na blog uglavnom stavljam svoje recepte i nikako da dodju na red oni oprobani recepti sa coolinarike u kojima vec duze vreme uzivamo.
Zaista je tesko izdvojiti par njih u moru dobrih.
Od svih recepata, mislim da najcesce radim Brankine i one od Mignonne. Kod Mignonne sam nasla sve one besprekorno napravljene slatkise koje dolaze iz mog Leskovca. Mnoge od njih sam bila u prilici da probam cesto dok smo bili kuci, dok su ostali za mene novi, ali na neki nacin karakteristicni za nas kraj.


Nasuprot tome, Branikini recepti su za mene bili nesto sasvim novo i bas zato su me i privukli da ih isprobam. Mnoge stvari koje sam od Branke naucila se u nasoj kuci nisu radile, ali sam zato njima bila totalno odusevljena i sada su to za nas vec nezamenljivi recepti bez kojih ne prodje ni jedna nedelja.


Ovog puta cu izdvojiti samo neke za koje imam sacuvane fotografije, mada ste mnoge Lanine recepte vec videli na ovoj stranici.
Juce su bili na tapetu Kroasani od Mignonne.




































Vec je suvisno reci da su bili savrseni. Najcesce sam spremala zrna kafe, jer ih obozavamo. Tokom leta sam isprobavala jos par recepata, i jako mi je zao sto zbog guzve oko raspusta i gomile dece nisam stigla da ih slikam.
Svi su bili fantasticni.

Tortica za jednu bebu je radjena po Minjoncicinom receptu za patofnice :))))



















Brankine raviole sam pravila vec puno puta. U pocetku su mislila da je napraviti ih jako komplikovano, trebalo je napraviti testo, razvaljati,seci...Ali je zato rezultat fantastican. Testo je jako fino a najcesce sam ih punila rikotom i spanacem ili sirom i prsutom.







































Pappardelle su divne, samo nikako nisam mogla da pronadjem link koji vodi do recepta. Mislim da je bio kod Branke na blogu, pa moram da je zamolim da nam pomogne kada bude svratila.
Inace, pappardelle savreseno idu uz bogata jela sa puno sosa i jela od divljaci.















Labneh je bio prava atrakcija na cooliki i mislim nema nekog ko ih nije isprobao. Recept je originalno od Monsoon ali ga je Branka podelila sa nama, pa zato uvek ove kremaste loptice vezujem za nju.
Jako su dekorativne i ukusne.































Da ne zaboravim da spomenem i njoke.
Za mene takodje novina. Kupila sam ih par puta, ali nisam bila odusevljena jer nisu imale puno ukusa i bile su pomalo gumenaste.
Svi su koji su isprobali Brankin recept su bili odusevljeni jer su bile jako lagane i pahuljaste, cista suprotnost onome sto sam ja dobila nakon kuvanja njoki iz supermarketa. Medjutim, ovaj recept je bio nesto potpuno drugacije. Jako su nam se svidele.








































Nadam se da cete naci malo vremena da isprobate barem neki od ovih recepata, a ja samo mogu da se jos jednom zahvalim Mignonne i Branki jer su ono sto znaju podelile sa nama.

This cake very rich, and its a special occasion cake. It has three layers of goodness. Layer of brandy soaked chocolate cake, caramel layer with nuts, and whipped chocolate ganache.
If you are not big fan of pine nuts, you can use any other chopped nut that you like.

To make the caramel pine nut filling you will need:
150 ml. heavy cream
150 gr. sugar
150 gr. pine nuts (or other nuts)
2 teaspoons vanilla
3 tablespoons of water
Place 3 tablespoons of water with sugar in medium saucepan over medium high heat. Cook it for about 10 min without steering until sugar turns golden brown. Add heavy cream, vanilla and with pine nuts. Immediately remove from the heat, and cool to room temperature.

For the ganache:
500 ml. cream
300 gr. chocolate
Place chopped chocolate in a heat proof bowl. Heat the cream until it comes to boil. Pour the cream over the chocolate and let it stand for a few minutes. Whisk until smooth. Let it cool completely in the fridge for few hours, and whip it when chilled.










































For the cake layer:
70 gr. almond flour
80 gr. sugar
6 eggs
25 gr. cocoa powder

Mix 6 egg yolks with half of the sugar until light and fluffy. Set aside.
Mix 6 egg whites until soft peeks, and start adding sugar slowly until it holds medium peaks. Gently fold egg yolk mixture into egg whites, and add almond flour mixed with sifted cocoa powder. Bake in two 9 inch pans that you have layered with baking paper, at 375F/190C for about 10 min.until a wooden wooden skewer inserted in the center of the cake comes out clean, and the sides slightly pull back from the edges of the pan.

To assemble the cake, brush the brandy syrup over the each layer.  Place cake layer on the serving plate.Spread the caramel on the soaked side of one of the layers. Cover with the second layer of cake flipped, so that its soaked side touches the caramel. Spread whipped ganache over the whole cake. and chill the cake in the fridge.







































Za karamel:


150 ml. slatke pavlake
150 gr. secera
150 gr. pinjola
3 kasike vode

Za karamel, u secer dodajte 3 kasike vode i stavite da se kuva desetak minuta dok se secer ne istopi i smesa ne postane zlatna. Za to vreme ulupajte slatku pavlaku i kada je secer spreman iskljucite ringlu, sipajte pavlaku i dodajte pinjole. Smesa ce zapeniti. Promesajte dok se ne ujednaci, pa sipajte u staklenu ciniju i ostavite da se ohladi na sobnoj temepraturu. Za to vreme ce se zgusnuti.

Za biskvit
70 gr. samlevenih badema
80 gr. secera
6 jaja
25 gr. kakaa

Zumanca ulupajte sa polovinom secera dok se ne udvostruce i dok smesa ne postane svetla. Isto uradite i sa belancima, ulupajte ih u cvrst sneg. Sjedinite belanca sa zumancima pazljivo mesajuci, pa dodajte samlevene bademe pomesane sa kakaom. Pecite u kalupu od 22cm. Mozete podeliti na pola i peci u dva kalupa, ili peci u jednom pa biskvit preseci na pola.


Cokoladna krema
500 ml. slatke pavlake
300 gr. cokolade


Za cokoladnu kremu, ugrejte slatku pavlaku pa pre nego sto prokljuca sklonite s vatre i dodajte useckanu cokoladu. Ja sam koristila onu gorcu da torta ne bi bila preslatka.
Koricu premazite sirupom koji ste napravili od dve kasike secera, vode i konjaka. Prelijte karamel masu, razmazite i poklopite drugom navlazenom koricom. Vlazan deo treba da legne na karamel.
Cokoladnim kremom premazite celu tortu i dekorisite po zelji.

Sirup za korice
2 kasike secera
2 kasike vode
1 kasika konjaka

Please scroll down for english :)

Ostalo mi je dosta belanaca jer sam pre par dana pravila sladoled, a beze kolaci su savrsen nacin da se utrose. Ovo se uvek jako brzo pojede a bude fino i lagano. Korice su sa kokosom, krema sa rumom i cokoladom, pa je ukus jako lep u kombinaciji sa vocem koje je na vrhu torte. Nije je ni tesko napraviti, bude relativno brzo gotova ako izostavimo susenje u rerni koje zapravo najduze traje.


Za korice:
6 belanca
200 gr. secera
10 kasika kokosa
















Nacrtajte 3 kruga velicine 20 cm. na pek papiru.
Rernu ugrejte na 140C. Belanca ulupajte u cvrst sneg sa secerom, pa pazljivo umesajte kokos. Spricem sa zvezdastim nastavkom pravite puslice dok ne ispunite sva tri kruga.
Susite u rerni sat i po, iskljucite i ostavite da se ohladi. Dok se korice hlade napravite kremu.

Za kremu:

85 gr. cokolade
3 zumanca
3 kasike vode
1 kasika ruma
4 kasike secera
500 ml. slatke pavlake
voce po izboru (kivi, ananas, papaja)

Susite u rerni sat i po, iskljucite i ostavite u rerni da se ohladi. Dok se korice hlade napravite kremu.
Usitnjenu cokoladu, vodu, rum i zumanca otapajte na pari neprestano mesajuci. Potrebno je samo da se cokolada otopi. Ostavite da se hladi a vi ulupajte slatku pavlaku sa 4 kasike secera.
U dve trecine krema umesajte smesu od topljene cokolade, a trecinu ostavite da naspricate tortu.
Svaku koricu nafilujte nadevom od cokolade, poslednju koricu dekorisite u krug slatkom palvakom koju niste umesali sa cokoladom, i na sredinu stavite malo naseckanog voca.

Tropical fruit vacherin

Ingredients:
6 egg whites
1-1/4 cups fine sugar
3/4 cup shredded coconut

Draw 3 circles, each 8 inches/20cm across, on baking parchment and place on cookie sheets.
Whisk the egg whites until standing in soft peaks, than gradually whisk in half of the sugar and continue whisking until the mixture is very stiff and glossy. Carefully fold in the remaining sugar and the coconut.
Spoon the mixture into a pastry bag fitted with a star tip and cover the circles with piped swirls. Bake in a preheated oven 275F/140C, for 1-1/2 hours. Without opening the oven door, turn off the oven and let the meringues cool inside the oven, then peel away the baking parchment.
While the meringues are cooling, make the filling.

3 oz/85 g. dark chocolate
3 egg youlks
3 tbsp water
1 tbsp rum
4 tbsp fine sugar
2 cups heavy cream
selection of tropical fruits, sliced or cut into bite-sized pieces.

Place the chocolate pieces, egg yolks, water, rum and sugar in a small bowl and place it over a pan of gently simmering water. Cook over a low heat, stirring, until the chocolate has melted and the mixture has thickened.
Whip the cream and fold it into the chocolate mixture. Sandwich the meringue layers together with the chocolate mixture. Place the remaining cream in a pastry bag fitted with a star tip and pipe around the edge of the meringue. Arrange the tropical fruits in the center.