Yael’s Guilt free Clafoutis

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2 large eggs
3 tbsp flour
1.5 tbsp ground almonds
3 tsbp sugar
4 medium plums
1 tsp vanilla extract
1 tsp cinnamon
Few drops of almond essence
Pinch nutmeg

Serves 4 to 6
Calories about 150 per portion.
Can be made as deep individual servings or as a large shallower dish.

Stone and cut the plums into small pieces (for individual portions) or slices/halves for a large serving.
Warm the plums and spices in a pan with a tbsp water. Add extra sugar if you like things sweet or the plums are aspro.

Beat egg whites to soft peak stage meanwhile make a batter with the egg yolks, flour, ground almonds, sugar, vanilla and almond essence.

Line the bottom of dish/es with the slightly stewed fruit.

Fold the egg whites into the batter, you don’t need to be super gentle just don’t knock out all the air.

Spoon batter mixture over the fruit and bake at 180c for about 15 minutes.

Cool slightly and dust with icing sugar, great served with fat free Greek yoghurt and maybe a little honey.

Amber’s Drunken Chocolate Coffee Souffle

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Drunken Chocolate Coffee Souffle.
150 grams of good quality dark chocolate (it’s all about the chocolate here….)
4 heaping teaspoons of brown sugar (how sweet do you like it?)
3 egg yolks
5 egg whites
1-2 glugs of brandy
Pinch of cream of tartar
Pinch of salt
Half a cup of strong coffee

Preheat oven to 190 C/375 F. Melt chocolate in double broiler with coffee. Temper egg yolks into with chocolate coffee mixture by add a bit of the chocolate to the yolks at a time while whisking. Keep doing this until all the chocolate is in. Add a glug/s of brandy.
Set mixture aside.

Beat egg whites. After about a minute, add a pinch of cream of tartar and pinch of salt. After peaks have formed, add three spoons of sugar- slowly, so it doesn’t deflate. Once hard peaks are formed, stop.

Add a heaping spoon of egg whites to chocolate mixtures and combine, but do not whip. Continue folding in egg whites. Transfer to buttered, sugared soufflé dishes or dish.
This mixture was enough for four dishes but I have no idea what size they are.

Souffles should bake for around 10 minutes- but no longer. While baking whip up some whipped cream and flavor with vanilla, almond extract, more brandy, amaretto or other liquor of your liking.
Don’t forget to sweeten to your liking as well. Adapted from divinechocolate.com

Tina’s Ricotta-honey-orange sformatini

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1-1/2 cups ricotta
1 large egg
the juice of about 3 or 4 clementines (I just cut them in half and squeezed with my hands)
1 generous spoonful of honey
1-1/2 teaspoons of sugar

Mix the ricotta, egg, juice, honey and sugar together and put into 4 (in my case) ramekins, and bake for 25 minutes at 200C.

Remove from the oven and let “set” for about 20 minutes before inverting and removing from ramekins.

Serve topped with some more honey. 🙂

(Note: I purposely didn’t add much sugar – you might increase the amount of sugar or honey if you want this to be richer.)

Sarah’s Fennel & Ginger Panacotta

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For the Jelly:
1 cup fennel liqueur or fennel syrup (I used fennel liqueur) slightly warm
2 leaves gelatine

fennel leaves for decoration

Soak the gelatine in a very small amount of water until soft and then add to the fennel liqueur

Pour into 8 small moulds to a depth of 1 1/2 cms and leave to set in the fridge for 1 hour

For the Panacotta:
1 cup cream
1/4 cup sugar
1/2 tsp powdered ginger
2 tbsp chopped chrystalised ginger
2 1/2 leaves gelatine
1 cup cream for whipping

For the Ginger Sauce:
2 tbsp golden syrup
2 tbsp butter
1 1/2 tsp ginger powder

Bring the first cup of cream to a simmer, add the sugar and both gingers and cook gently for 2 minutes. Remove from heat.

Soak the gelatine in a very small amount of water until soft.

Add the gelatine to the warm cream, stir until dissolved and then cool to room temp.

Whisk the 2nd cup of cream and gently fold in to the other cream mixture.

Pour onto the top of the set fennel jelly and allow to set for 4 hours before serving.

For the sauce, melt the butter with the golden syrup and add the powdered ginger. Simmer gently for 2 minute. Leave to cool slightly then decorate the plate with the sauce and some fennel fronds.

Adapted from Fran’s Raspberry Panacotta recipe and inspired by Kate and her fennel syrup recipe http://glutenfreegirl.com/fennel-syrup/ via Gluten Free Girl


Jill’s Deep, Dark Chocolate Cake

I just added a recipe for chocolate cake. I am not a baker at all but this cake comes out perfect every time! It’s a recipe from the US that has been circulating between friends in Venice for years. I have no idea where it originally came from and don’t take credit for it, but if you are looking for an easy and delicious cake, this is a good recipe to try.

1 3/4 c. unsifted all-purpose flour

1 3/4 c. white sugar

3/4 to 1 c. dark cocoa

1 1/2 tsps. baking soda

1 1/2 tsps. baking powder

1 tsp. salt

2 eggs

1 c. milk (2% or whole)

2 tsps. vanilla

1/2 c. vegetable oil

1 c. boiling water

(These last 2 ingredients are the secret to its moistness and denseness — they make it virtually impossible to overbake it)

Preheat oven to 350 degrees.

Combine dry ingredients in a large mixing bowl.  Add eggs, milk, oil, and vanilla.  Beat for 2 minutes at medium speed (or you can mix it well by hand too).  Stir in the boiling water (the batter will thin significantly).

Pour into a greased and floured 13″ x 9″ x 2″ pan.  Bake at 350 degrees for 35-40 minutes or until knife inserted into middle comes out clean.  Cool

Anita’s Chocolate Cake

5 eggs yolks 3 tbsp sugar
250 gr butter
200gr bitter chocolate 100gr milk chocolate

100gr flour 4 cl Grand Marnier.
5 egg whites beaten stiff

Put the butter and chocolate in a bowl and place in hot water ( Bain Marie ) to melt.
Mix the egg yolks and sugar till thick and creamy add the flour with the Grand Marnier and mix well.
When the butter and chocolate is completely melted add the other mixture of eggs etc, and last fold in the egg whites.
Pour into a 26 cm spring form and bake at 220° c for 10 minutes.
should be soft in the middle……..

Spiced Chocolate Caramel Cake with Baked Pears from Chasing Delicious



2 or 4, 6″ round cake pans
Parchment paper
Large Bowls
Fine mesh sieve

Piping bag (optional)
Large round piping tip (optional)
Icing spatula (optional)

Torch (optional)


8 ounces flour
1 pound sugar
3 ounces cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs
3/4 cup heavy cream
1/2 cup sour cream
1/2 cup unsalted butter, melted
1 teaspoon vanilla
1 cup freshly brewed coffee, hot

4 pears
4 ounces pecans

1 cup fortified caramel (recipe below)

2 cups spiced buttercream frosting (recipe below)


1.Preheat an oven to 350°F. Prepare the cake pans by buttering the bottom and sides, lining the bottom with parchment paper and buttering the paper. Set aside.

2. Sift together the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda & salt). Set aside.

3. In another bowl, beat the eggs for about a minute until broken a part.

4. Add the cream, sour cream and melted butter to the eggs. Mix until blended well.

5. Pour the egg, cream and butter mixture into the dry ingredients a little at a time, mixing well after each addition. Mix until the mixture is completely blended and homogeneous.

6. Add the vanilla. Then add the hot coffee to the batter in small additions, mixing well after each addition. Mix in until the batter homogenous.

7. If you are using four pans, evenly distribute the batter into the prepared cake pans. If you are using two, evenly distribute half of the batter between the two pans – you will need to repeat step 6 and 7 with the remaining half of the batter. The batter left to rest may not rise as much as the batter baked aright away.

8. Place the cake pans on a baking sheet. Add the pears to the baking sheet. Bake everything in the oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out just barely clean (a few straggling crumbs is ok). The pears should be soft to the touch – they may need to bake longer than the cake.

9. While the cakes are baking, prepare the fortified caramel and the buttercream frosting according to the instructions. Set both aside.

8. Allow the cakes to cool completely before frosting them.

10. Place one layer on a cake stand or plate. Using a piping bag with a large circle tip pipe large circles of frosting around the top of the cake – so when you press the second layer on top it will give a daisy appearance. You may also use an icing spatula to spread the frosting on top. Place the second layer on top.

11. Decorate each cake.

Below are decorating instructions: 

For a caramel drizzled top – Place a whole baked pear on top of the cake, in the center. Sprinkle pecans around the pear. Spoon the caramel over the pear and pecans, letting it pool and drizzle down the sides of the cake.

For a pear spiral top – Place a whole baked pear on top of the cake, in the center. Cut another baked pear into 1/4″ wedges. Arrange the wedges in a fanned spiral around the whole pear. Sprinkle pecans on top.

For a caramelized pear accent – Cut a baked or unbaked pear in half. Sprinkle sugar on top of the cut portion. Using a torch, or the broiler of your oven, caramelize the sugar like you would on a creme brulee. Let the sugar harden for about 30 seconds before working with the pear. This should only be done right before serving as the juices in the pear will cause the caramelized sugar to  liquify after about 30 minutes.

r  Store in an airtight container at room temperature. This cake should last 3 to 4 days though it is best served the same day.
n Avoid adjusting the ingredients in this recipe.


Buttercream Frosting: This frosting is the typical, easy-breezy buttercream variety. You throw everything in a bowl and beat until it is creamy. It doesn’t get much easier than this. Here a little cinnamon and cardamom is added to give the frosting a bite.

Spiced Buttercream Frosting

2 cups frosting


Stand mixer with a paddle attachment


4 cups powdered sugar
8 ounces unsalted butter, at room temperature
1 teaspoon vanilla
2 teaspoon cinnamon
1/2 teaspoon cardamom
2 tbls cream


1. Add all of the ingredients to the bowl. Beat until everything is combined and the frosting is light and frothy.

r  Store in an airtight container at room temperature. The frosting should last 3 to 4 days.

Fortified Caramel: Any caramel that has cream and butter added is called a fortified caramel. It is probably my favorite kitchen concoction as the creaminess and butteriness paired with the delightfully carmalized sugar is a match made in heaven.

Making fortified caramel is exactly like making classic caramel, but with fortified caramel you add cream and butter (and possible other flavorings) at the end. Be sure to stand at the stove and watch the boiling sugar closely.  As soon as it reaches a golden amber – or caramel – color, remove it from the heat. Sugar can go from caramel to burnt blackjack in a matter of a minute and once caramel is over cooked it is ruined  – you will have to start from scratch if that happens.


Fortified Caramel


Heavy-bottomed pot
Candy thermometer
Wooden spoon


1 pound sugar
1/3 cup water
1/2 teaspoon lemon juice
2 tablespoons corn syrup
1 1/2 cups heavy whipping cream
2 ounces unsalted butter
1 teaspoon cinnamon


1. Add the sugar, water, lemon juice and corn syrup into the heavy-bottom pot and place over high heat. Stir until the sugar is dissolved and the mixture is homogeneous.

2. Watching the thermometer and color carefully, boil the mixture until it becomes a golden amber color, or reaches about 325°F. This will take about 10 to 20 minutes. Do not stir during this time.

3. Once the caramel has reached the appropriate color (careful not to let it continue cooking too long) remove from the heat. Carefully pour the cream into the pot while stirring vigorously. STAND BACK as you do this as the caramel and cream could pop and explode upwards.

4. If the mixture is lumpy, place the caramel back over the heat, stirring constantly until the lumps have dissolved.

5. Off of the heat add the butter and cinnamon. Stir until the butter is completely dissolved.

6. Let the caramel cool.

r Store in an airtight container in the fridge. The caramel should last up to a week.
n Avoid adjusting the ingredients in this recipe.
t Pay attention to the temperature while making the caramel.