Chocolate brandy-snap gateau

Hi and thanks for stopping by my blog. New today is the recipe from a cake I made a few weeks ago. I am a big chocolate lover, the dark kind mostly. There is just something about the bitter sweet taste of dark chocolate that I just can't get enough of :). Here is a divine recipe that everyone would enjoy, even the chocolate cake snobs. This recipe is flourless which made me more interested in trying the recipe out. Its a little time consuming to make but well worth it. Its a super rich chocolate cake, almost as rich as a cheese cake.
8oz semi sweet chocolate
1 cup unsalted butter
1 cup molasses
6 eggs separated
1 tsp vanilla extract
11/4 cup ground hazelnut
4 tbsp. fresh white breadcrumbs
finely grated rind of 1 large orange
icing sugar for dusting
For the chocolate ganache
1 cup heavy cream
8oz semisweet chocolate
Preheat your oven to 350 degrees, grease and line two 8 inch cake tins. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Stir occasionally. Remove from the heat to cool slightly. Beat the butter and sugar in a large bowl until pale and fluffy. Beat in the egg yolks and vanilla extract. Add the melted chocolate and mix thoroughly. Put the egg whites into a clean grease-free bowl and whisk until they form soft peaks. Fold a tablespoon of the whites into the chocolate mixture to slacken it, then fold in the rest in batches with the ground hazelnuts, breadcrumbs and orange rind. Divide the cake batter btw the prepared tins and smooth the top level. Bake for 25-30 minutes or until well risen and firm. Let it cool on wire rack.
To make the chocolate ganache, heat the cream and chocolate together in a pan over low heat, stirring frequently until the chocolate has melted. Pour into a bowl. Leave to cool, then stir until the mixture begins to hold its shape. Sandwich the cake layers together with half the chocolate ganache, transfer to a plate and spread the remaining ganache on top.

Raspberry Almond cake

Hi and happy hump day! One of my all time favorite nuts are Almonds! I love snacking on roasted ones, they are great brain food on the go. Almonds lower blood sugar, regulate the heart among a host of other benefits. Growing up in Nigeria where Almond trees are everywhere, I enjoyed plucking the almond fruit and eating it till I got to the seed, the best part! Today I bring to you an easy recipe (I know I always say easy, but this is) Raspberry and almond tea bread or cake. Adapted from The Perfect Afternoon tea book. Raspberries are in season  and they are so easy to bake with too.
The whole prep time is about 40 minutes. This cake will be perfect for brunch or break fast with your favorite cup of tea.
11/2 cups self raising flour
7 tbsp butter
1/2 cup sugar
1/2 cup ground almonds (process or blend almond flakes)
2 eggs beaten
2 tbsp. milk
1 cup fresh raspberries
2 tbsp toasted flaked almonds
Preheat oven to 350 degrees Fahrenheit
Grease and line a 1lb loaf tin with parchment paper
Sift the flour in a large bowl. Add the butter and rub in until mixture resemble fine bread crumbs.
Stir in the sugar and ground almonds then gradually mix in eggs and milk and beat until smooth.
Fold in the raspberries, being careful not to crush them.
Spoon into the prepared tin and sprinkle over the flaked almonds.
Bake for 55 minutes or until pick inserted comes out clean. Cool in the tin for 5 minutes, then turn on wire rack to go cold. Remove from tin.
See very easy:) and also very pretty right out of the tin with no needed decoration.

All about prints

Thank God its Friday! Thanks for stopping by my blog, hope your week has been wonderful? I am continuing my blogging promise with a fashion post today. I have always loved print dresses and this new number from Ladyee boutique is the business! The multicolored brush strokes on the dress isn't only beautiful but also forgiving (hits the right places.) I love that it is also long sleeved, so I can wear this year round. Next up, I am going to wear it as a top paired with a flared skirt.
Styled with my favorite neutral pumps and jewelry made by my sister. (Check her work on instagram @gemshavenbyolub)  This weekend I will be baking cakes and other treats, attending a bridal shower and hopefully get some relax time, what will you be doing?

Necklace and Earrings: Gems Haven
Shoes: Christian Louboutin
Clutch: Kooba
Lipstick: Mac Flat out fabulous

Cakes and Updates

Hi!!! I know its been forever and I don't have a good enough reason for abandoning my blog. Fear not, lol I return to regularly blogging from today:) Its no April fool's day joke, promise! Speaking of April, I am so excited for the beautiful spring weather, it was almost 80 degrees here in Atlanta yesterday.

I am kicking off with a recipe for a cake I baked last month. Its such a simple, fool proof recipe and a sure winner at your next event. The best part, is that you don't have to be a baking pro to pull off showcasing such a beautiful cake to your family and friends. I got this recipe from the recipe book "The Perfect Afternoon Tea Recipe Book" and only made minor changes to the original recipe. The mix of raspberries, custard on a sponge cake iced with a light cream topping is heavenly! Its such a yummy treat and perfect for a hot summer day or a spring day too :) 

For the cake:
1/2 cup or 1 stick unsalted butter
1 cup sugar
4 eggs
3 tablespoon milk
11/2 cups all purpose flour
11/2 tablespoon corn starch
11/2 teaspoon baking powder
1 teaspoon vanilla extract
Fresh raspberries to decorate

For the custard filling:
2 eggs
1/2 cup sugar
1 tablespoon corn starch
11/2 cups milk

For the cream topping: Makes such a great whipped cream!
2 cups heavy cream
1/2 cup of confectioners sugar
2 teaspoon vanilla extract

For the raspberry filling:
2 cups of raspberry
sugar to taste

Preheat oven to 350 degrees
Lightly grease and flour 3, 8 inch cake pans and attach a parchment paper on the prepared pan. 
Using a mixer hand or standing mixer,  cream the butter with the sugar until light and fluffy. Beat in the egg yolks one at a time. Stir in the milk and vanilla extract until blended. In a separate bowl, sift all the dry ingredients flour and corn starch. Beat the flour mixture to your egg mixture. Put the egg whites in a dry bowl and whisk until they form still peaks. Gently fold the egg whites into the cake mixture. Divide the batter evenly between the tins and bake for 12 minutes or until a stick comes out clean. Cool down on a rack for 10 minutes on a wire rack.

To make the custard, whisk together the eggs and sugar in a pan. Whisk in the corn starch and the milk. Cook over low heat, stirring for about 6 minutes or until thickened. Remove from the stove and leave to cool.

To make the topping, beat the cream in a bowl until soft peaks form. Stir in the icing sugar and vanilla extract and beat until stiff. 

To make the raspberry filling, crush(do not use a processor) the raspberries in a bowl and add a little sugar to taste.

To assemble the cake, place one layer on a serving place and spread with the raspberry filling. Place a second cake layer over the first and spread with the cooled custard. Top with the final layer. Spread whipped cream over the sides and top of the cake.

Chill the cake until ready to serve and decorate with raspberries. Total bake time and assemble time is about 1 to 1.5 hours. You can even make this in parts. Bake the cake one day ahead, seal in plastic wrap or Ziploc at room temperature. Also you can make the custard and raspberry fillings ahead. Only the whipped cream has to be made on the day of assemble. Please leave a comment if you have any questions about the recipe. Here are a few pictures. 

Follow me in instagram @titispassion to see more frequent updates :)