Ingredients: 175 grams light brown sugar, 3 eggs, 150 grams yoghurt, 3 bananas, 150 grams butterscotch chocolate, 175 grams flour, baking soda, salt,
Preheat the oven to 160 degrees. Mix 175 grams light brown sugar with 3 eggs until it is frothy. Mix 150 grams yoghurt with 3 mashed bananas and 150 grams chopped butterscotch chocolate. Fold this mixture into the sugar mixture. Add 175 gram flour and some baking soda and a pinch of salt to the sugar-mixture. Fold it carefully. Grease a cake tin with butter and line with greaseproof paper. Pour the batter into the cake, then place the cake tin for about 60 to 80 minutes in the preheated oven. Prick with a skewer or toothpick into the cake to see if the cake is cooked. Let the banana butterscotch cool in the cake tin. Enjoy!
Ingredients: 3 eggs, 225 grams sugar, 1 sachet vanilla sugar, 50 grams butter, 125 ml sour cream, 200 grams flour, teaspoon baking powder, pinch of salt, 4 tablespoons cocoa powder, 100 grams of dark chocolate,
Number of cupcakes: 11
Preheat the oven to 160 degrees. Mix 3 eggs with 225 grams sugar and 1 sachet vanilla sugar until fluffy. Add 50 grams of melted butter and 125 ml sour cream and mix well. Add 200 grams flour, 1 teaspoon baking powder, a pinch of salt and 4 tablespoons cocoa powder and mix. Melt ‘au bain marie’ 100 grams of dark chocolate and scoop the melted chocolate through the batter. Put in a muffin form paper cupcakes. Fill them with about 2/3 of the herd. Place the muffin form about 30 minutes in the preheated oven. Let the cupcakes cool well!
Ingredients: 75 grams soft butter 100 grams soft cheese, 25 grams of cocoa powder, 1 sachet vanilla sugar, 300 grams icing sugar,
Mix 75 grams soft butter 100 grams soft cheese, 25 grams of cocoa powder, 1 sachet vanilla sugar and 300 grams icing sugar carefully, and then mix with a mixer carefully to a smooth topping.
Spread on each chocolate muffin a bit of the chocolate topping with a little spoon. Enjoy!
Ingredients: 200 grams butter, 285 grams golden caster sugar, 4 eggs, 140 grams flour, 1 teaspoon baking powder, 50 grams cocoa powder, 70 grams dark chocolate, 500 grams mascarpone, 4 tablespoons coffee liqueur,
Preheat the oven at 160 degrees (fan). Grease 2 equal cake forms with butter. Mix 200 grams butter and 200 grams golden caster sugar and mix well. Add gradually 4 eggs and mix to a light and fluffy batter. Add 140 grams flour, 1 teaspoon baking powder, 50 grams cocoa powder and 50 grams finely chopped dark chocolate and mix into a good batter. Fill each cake form with half of the batter. Place the cake forms both in the preheated oven for about 30 to 40 minutes. Prick with a satay stick in the cakes to make sure it is cooked. Let the cakes cool well on a rack. Meanwhile make the filling and top layer. Mix 500 grams mascarpone 85 grams golden caster sugar and 4 tablespoons coffee liqueur well. Cover with half the mixture the first cake. Then place the other cake on it. Cover this with the rest of the mascarpone mixture. Use a teaspoon to make a relief in the top layer. Sprinkle with about 20 grams of finely chopped dark chocolate. Enjoy!
Ingredients: 8 sponge fingers, 7 tablespoons coffee liqueur, 100 ml cream, 75 grams sugar, 2 egg yolks, 250 grams mascarpone, 300 grams chocolate,
Place 8 sponge fingers in a low dish and sprinkle them with 7 tablespoons coffee liqueur. Mash after a few minutes the sponge fingers with a fork into small pieces. Beat 100 ml cream stiff with 1 tablespoon sugar. Set aside. Mix 2 egg yolks with the rest of the sugar until creamy and almost white. Add a spoonfull ay a time 250 grams mascarpone and mix well. Scoop then the cream and the sponge fingers. Scoop this in a low scale and place the dish about 2 hours in the freezer. Then make balls with a melon baller of the ‘tiramisu’. Put it on a plate coated with baking paper and put it another hour in the freezer. Melt 300 grams of chocolate and get the ‘tiramisu balls’ one by one through the chocolate. Place the balls on a plate coated with baking paper until the chocolate is hard. Please note that the chocolate is not too hot when you start and do it in stages, because the ‘tiramisu-balls’ are fast soft. Put eventually in the refrigerator or freezer. The Tiramisu BonBons are easily kept in the refrigerator or freezer.
Ingredients: 150 grams flour, 75 grams sugar, 75 grams butter, 2 tablespoons cocoa powder, 40 grams finely chopped dark chocolate,
Number of cookies: 19
Knead 150 grams flour, 75 grams sugar, 75 grams butter, 2 tablespoons cocoa powder and 40 grams finely chopped dark chocolate, to a cohesive dough. Wrap the dough in cling film and leave it an hour in the refrigerator. Preheat the oven to 180 degrees. Roll the dough into a thin piece and make cookies of it. Place the cookies on a oven plate lined with baking paper. Place the oven plate about 10 minutes in the preheated oven. Let the cookies cool. Enjoy!
Christmas Cupcakes can also be made on other days than Christmas!
Ingredients: 250 grams butter, 250 grams sugar, 4 eggs, 250 grams flour, 1 sachet vanilla sugar, baking powder, 2 tablespoons cocoa powder, 50 grams plain chocolate,
Preheat the oven to 160 degrees. Put in a muffin form the paper shapes (for these special days in green and red). Mix 250 grams butter with 250 grams sugar until creamy. Add gradually 4 eggs and mix until you have a pale batter. Add 250 grams flour, 1 sachet vanilla sugar and baking powder and mix it well. Fill the cupcakes with the 3/4 of the batter. Sprinkle over the cupcakes about 50 grams finely chopped plain chocolate. Add with the rest of the batter 2 tablespoons cocoa powder and mix it well. Shovel it in the chocolate cupcakes so the chocolate is well covered. Place the cupcakes for about 30 minutes in the preheated oven. Decorate the cupcakes possibly with red and green icing. Enjoy!
Ingredients: 500 ml milk, 2 eggs, 250 ml whipping cream, 50 grams icing sugar, 1 vanilla pod, 50 grams plain chocolate,
Heat 500 ml milk. Put while it warms up the scrape of 1 vanilla pod and the stick itself. Leave it on low heat. Mix 2 egg yolks with 50 grams icing sugar and 250 ml whipping cream. Add this to the milk and leave it 10 minutes on low heat. Remove the vanilla pod from the warm milk. Let the it all cool well. Make 50 grams plain chocolate into very little pieces. Scoop the chocalate by the cooled mixture. Put it in the ice machine and turn the ice machine on following the instructions in the manual. Put the ice straciatella icecream in the freezer for at least 6 hours. Enjoy!