In English

TWO CHOCOLATE AND OREO® TART

After these few months being inactive due to several reasons I’m back and I’m expecting to share all the recipe I have prepared.

I’m going to start with this delicious and easy one, that you won’t be able to resist.

Ingredients:

Base:

35 Oreo® cookies 

60 g of butter (2.1 oz.)

60 g of chopped dark chocolate (2.1 oz.)

Filling:

200 ml of heavy cream

150 g of chopped dark chocolate (5.3 oz.)

150 ml of light cream

200 g of chopped white chocolate (7 oz.)

To prepare the base, grind the cookies, melt the butter with the chocolate and mix everything.

When the dough is homogeneous, make the crust in a nonstick mold (detachable if you want to take it out)

Refrigerate at least for 1 hour.

Now prepare the filling. Put the dark chocolate and the 200 ml of heavy cream in a pot and heat until it’s properly blended.

Pour the blend over the base and refrigerate.

Meanwhile prepare the other layer of filling. Put the white chocolate and the 150 ml of light cream in a pot a heat until completely melted.

Pour this cream over the dark chocolate layer and decorate with a couple of crushed cookies, chocolate sprinkles, mini Oreo®, etc…

Refrigerate for at least two hours.

RED VELVET LAYER CAKE

I just realized that I hadn’t post Red Velvet cake recipe, though I don’t like it, it’s one of the favorites around me.

The reason I hadn’t post it is because I’ve been trying to improve it and I don’t have pictures if the inside (still don’t have them, but I will).

But…its Christmas season and I think it’s a fantastic moment to share it!

Ingredients: (2 layers, 22.8 cm/9 in. diameter)

Cake:

150 g of granulatedsugar (1.8 oz.)

2 large eggs

1 teaspoon of vanilla extract/paste

84 ml vegetable oil (I used olive oil)

320 g flour (11.3 oz.)

2 tablespoons of pure cocoa powder

255 ml of milk + 1 tablespoon of lemon juice

Red food coloring paste

½ teaspoon baking soda

1 teaspoon white vinegar 

Cheese frosting:

140 g of butter at room temperature (5 oz.)

115 g of cream cheese, chilled (4 oz.)

280 g of icing sugar, sifted (9.9 oz.)

2 teaspoons of vanilla extract/paste

Preheat oven at 170ºC (338ºF) and grease two molds.

Sift the flour and the cocoa, and reserve.

Mix the milk and the lemon juice and leave it for 5 minutes.

Beat the eggs with the sugar and vanilla extract. Add the oil and mix.

Add half of the flour and cocoa and integrate it, next pour the milk+lemon juice and mix.

Add the rest of flour and cocoa.

Add the coloring until getting the perfect red.

Finally, mix the soda with the vinegar and when it’s bubbling add it to the mixture.

Distribute the batter between both molds and bake them for 35 minutes, or until a toothpick comes out clean.

Take the cakes out from the oven, let them on a rack for 5 minutes.

Demold them and place them in the rack until completely cool. Wrap them in plastic film and chill them in the fridge for a few hours, for an easier assembling.

For the frosting.

Put all the ingredients in the bowl. Beat at high speed until fluffy. (Remember covering the bowl, everyone loves Christmas town, but not in their kitchen). Don’t be afraid of beating as much as it’s necessary, it doesn’t get spoiled, it has to be white and increase its volume.

To assemble the cake.

First of all, cut those annoying “little mountains” of the layers so the get as flat as possible. You can grind the remains and use it for decoration.

Spread approximately a third of the frosting between both layers and use the rest to cover the cake. 

A tip to get a better result, it’s to put several layers of frosting and chilling before putting next.

I promise I’m preparing a complete tutorial of cake assembling, but I want it to be perfect and it’ll take a while :)

TURKEY OREO TRUFFLES (THANKSGIVING RECIPE)

This week it’s Thanksgiving, and as you know I always like to prepare a little something.

This year I prepare some funny (and delicious) oreo truffles decorated as turkeys.

Ingredients (for 20 units):

Truffles:

20 oreo® cookies

50 g of melted and tempered dark chocolate (1.8 oz.)

2 tablespoons of cream cheese

Covering:

340 g dark chocolate (12 oz.)

¼ of a cup of heavy cream

Decoration:

White, black, red and orange gum paste/fondant

60 candy corns

1. With the gum paste/fondant make the eyes, beaks and that thing that hangs from the face, which apparently is called snood.

2. Grind the cookies in a food processor, mix the tempered chocolate with the cream cheese, and add it to the cookies, little by little, until you can make balls. Make the truffles and chill.

3. Melt the 140 g of chocolate with the cream. Cover the truffles and let them temper.

4. Before the chocolate solidifies, place the eyes, the beak, the snood and 3 candy corns.

Chill before you eat them.

I hope you like them!

APPLE SPONGE CAKE

A perfect cake for the season, when you can get the best apples. 

I used my grandpa’s apples and the result was great!

Ingredients:

3 M eggs

140 g of coconut sugar (5 oz.)

150 g of all porpoise flour (5.3 oz.)

100 g of rye flour (3.5 oz.)

2 teaspoons of baking powder

1 teaspoon of cinnamon

½ teaspoon of nutmeg

A pinch of salt

100 ml of olive oil

2 apples and a quarter

Preheat the oven at 175ºC (345ºF).

Peel and finely chop the 2 apples (don’t peel or chop the quarter), reserve.

Cut the quarter of the apple into thin slices.

Mix both types of flour, the salt, the cinnamon, the nutmeg and the baking powder, sift and reserve.

Beat the eggs with the sugar.

Add half of the dry ingredients and mix.

Pour the oil and mix.

Add the rest of dry ingredients.

Add the yoghourt.

Finally, add the chopped apple.

Put the batter in a mold, previously greased with butter.

Put the slices of apple on the top of the batter.

Dust some sugar and cinnamon over it.

Bake it for 40-55 minutes, until a tooth stick comes out clean.

Leave it rest for 5 minutes in the mold, remove it from the mold and let it cool down on a rack.