Ninja Turtles to Eloy

Jose Luis's cake

Happy 18th birthday!

To my aunty on her birthday

Apple laptop and Naruto to Juan Manuel

Brownie and Raspberries

Ingredients

125-150 gr chocolate

125 gr butter

100-125 gr sugar

2 eggs

50/80 gr flour

1 yeast packet

Chocolate drops and walnuts

                                                                                  
Melt chocolate (125-150 gr dark chocolate) and butter (125 g butter (no salt)) together.

Mix the eggs  with sugar until it softs and has a white colour. This step is easier if eggs are room temperature. Add 100 grammes of sugar if you add 150 grammes of dark chocolate. I personally prefer more chocolate, less sugar.

Then, blend with the chocolate and butter mixture.

Sieve 80 g of flour and a yeast packet and add it at the end.

If you only use 50 gr flour, you will have a typical brownie, more compact and less spongy.

Add a lot of nuts (walnuts better) and bake it about 30-40 minutes 170-180ºC.

You can also add chocolate drops inside the mass and pine nuts on the top. I decorated this one with chocolate ganache and raspberries  because I love these two flavours combined.

Chocolate Coulant

80 gr. butter
140 gr. dessert chocolate (70% chocolate better)
2 eggs
20 gr. sugar
40gr. flour
Cocoa powder
4 Cylindrical moulds

This is a kind of bun filled with melted chocolate that has become very popular by Michel Brass.

First of all, melt the chocolate and butter together. Separate whites and yolks. Beat the egg yolks and add them to the chocolate and butter mixture.
Whisk the whites to form stiff peaks. If you prepare a big amount, this process goes faster if you combine whites and sugar. Then, add the beaten whites of the eggs to mixture and stir softly.
Finally, the flour is sieved slowly into the mixture and whisked in slowly with a spatula.
Prepare the moulds buttering them and sprinkling them with cocoa.
Fill in the moulds 2 cm with a piping bag, and keep them in the fridge until they harden.
Use a piece of chocolate or a chocolate truffle as filling. It has to be, at least, half of the mould diameter and it has to be frozen. Place it in the middle and fill the moulds to the top. Keep them in the fridge or freezer until you are going to eat them.
Bake them for 10 minutes. Heat the oven 230ºC and bake them 180 ºC.
Serve them hot with ice-cream. Vanilla or raspberry my favourites.

To Angelines from her family

Grateful to contribute to Angeline´s celebration.

Hope I could make your day a little happier.

"I´m not what I have done, I´m what I have overcome"

Happy Birthday Mario!

Mario's parents surprised him on his 18th Birthday with a bullfighting and matching...a funny cake!