Sunday, 25 October 2015


for the yellow cake:

You will need half recipe of Genoise Cake
You will need one recipe of chocolate ganache 

for the chocolate cake:

4 egg whites
180 g sugar
200 g butter, softened
3 g vanilla extract 

180 g all purpose flower
40 g cocoa
1 tsp baking powder

Heat the oven to 170. Prepare a round 6" cake form.

1. Beat the egg whites with 2/3 of the sugar, until firm.
2. Beat the butter with rest of the sugar and vanilla extract until creamy. 
3. Combine the dry ingredients. Add 1/3 of it to the butter. Beat slightly.
4. Add half of the egg white mixture. Mix. Add the second third of the dry ingredients, followed by the whites, finishing with the last part of the flour.
5. Bake in the prepared pan for about 30-40 min, or until dry centre.


1. Cut the cooled cakes in two layers. The chocolate cake is cut in three layers. Cut the third layer in small pieces and store in an air tight container. Have the pieces on their own. Perfect tea deserts.
2. Use two different size glasses or bowls. Using the bigger bowl, cut out the bigger insert of both - white and cocoa cakes. Cut out the smaller inserts from the first cut cakes. 
3. Place the bigger white cake inserts in the chocolate rings, and fill with the chocolate smaller cakes. Fill the white cakes ring with the chocolate bigger cake and fill with the white small cake insert. 
4. Assemble the cake, spreading the chocolate ganache on each layer, making sure the checkmate effect is achieved.
5. Glase top and sides of the cake with the rest of the ganache.

Monday, 12 October 2015

Thanksgiving Party

You will need:

one recipe Genoise cake
one recipe Almond Cupcakes with Chocolate Ganache, in which almonds are substitute for pecans
two recipes Pumpkin Cream Mousselin
one recipe Pecan Paste

a lot of chocolate leaves

for the Pumpkin Cream Mousselin:

250 ml whole milk
1/2 vanilla bean

3 egg yolks
100 g brown sugar

30 g corn starch
30 g white flour
5 g cinnamon 

130 g butternut squash - rosted 

120 g unsalted butter, softened 

1. Roast the pumpkin the day before. Peel the butternut squash and cut in small pieces. Roast on a parchment paper, until softened. Let it cool. Work the pieces in a blender, until purée consistency. Close in a box and refrigerate. 

2. Scale the dry ingredients in a bowl.

3. Beat slightly the egg yolks and two thirds of the sugar . Mix in the dry ingredients.

3. Scrape the seeds from half vanilla bean into the milk, add the last third of the sugar and bring to boil. 

4. Pour half of the hot milk into the egg mixture, stirring constantly (dissolving the sugar). Pour the yolk mixture back to the pot where the other half of the milk is and place over medium heat. Stir constantly.

5. Place the pastry cream in a deep dish, cover it with cling foil, (the foil should touch the cream) avoiding crust to be formed. Leave to cool at room temperature. 

6. Beat in the pumpkin purée.

7. Whip in the softened butter.

8. Cover with foil and refrigerate, until needed.

for the pecan paste:

200 g pecans
200 g custard sugar

1. Toast the pecans for 5-7 min at 180 C.
2. Caramelize the sugar. Add the pecans and stir to cover all the nuts in caramel.
3. Spread on a parchment paper and let cool.
4. Brake the pieces of caramelized pecans into a blender and pulse to crush. Continue blending, until the paste is formed.
5. Store in a jar, until needed.

Thanksgiving is all about giving gratitude, respect and sharing autumn taste. I love this holiday. Everything my sous chef :) and I did, we did with love and devotion. It was the best time spent collecting leaves, making them into chocolate duplicates, testing the recipe, and choosing to sleep less at the night before Thanksgiving, so to manage to finish our gifts. What precious time for me...!

The combination of dark chocolate and Pumpkin Mousselin cream is just indescribable. A definite autumn taste and at the same time very delicate and high class.

Beautiful Thanksgiving

What a wonderful autumn is this one. And today was a perfect holiday - a day of giving and thanking the ones, who make our lives different ... in a very inspiring and magical way.

Thank you, Lord, for blessing me with my family!