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Vera Tufek

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Easter is in one week, so I started decorating my home with all the decorations I have from the previous years, and of course, I always buy something new to make me feel better. I made a post with all my Easter essentials; if you’re interested, you can check here: Easter Shopping List

If you read my other articles, you can see that I make royal icing sugar cookies for almost every occasion. I’ve never made Easter cookies over the years, so this year I decided to give it a try. In the basic recipe for sugar cutout cookies, I added a little bit of poppy seed, because poppy seed reminds me of Easter (my mother always makes poppy seed desserts this time of the year). It is a very small modification, but it makes all the difference in taste and also in presentation.

Baking Poppy Seed Easter Cookies
Easter Poppy Seed Cookies
Easter Poppy Seed Cookies
Poppy seed easter cookies
Easter Poppy Seed Cookies
Easter Poppy Seed Cookies

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Ingredients:

Poppy Seed Cookies:

170 g butter (softened)
150 g sugar
2 eggs
1 tsp vanilla extract
370 g all purpose flour
1/2 tsp baking powder
1/4 tsp salt
20 g poppy seeds
2 tsp lemon zest (optional)

Royal Icing:

1 egg white
150 g powdered sugar
Food colorings

Directions:

1. In a large bowl beat butter with sugar with an electric mixer until smooth. Add eggs and vanilla extract and continue mixing

2. In another bowl mix flour, baking powder, salt, poppy seeds and lemon zest (if using). Add this mixture in the butter mixture and mix on low speed. Continue by kneading the dough by hand until it’s all combined

3. Wrap the dough in a plastic wrap and put it in the fridge for 1 hour to chill or 20 minutes in the freezer

4. Preheat the oven to 180 °C/350 F. Line 3 baking trays with parchment paper

5. Roll the dough on a floured surface with a rolling pin, around 6 mm thick (I use this adjustable rolling pin, with removable multi-sized discs to ensure getting the desired thickness of the rolled dough). With a cookie cutter cut any shapes you like. Line the cookies on the baking trays and bake them around 10 minutes, depending on their size. Allow cookies to cool for 5 minutes, then transfer them to a cooling rack to cool completely

Adjustable Rolling Pin
Adjustable Rolling Pin

6. For the royal icing beat the egg white until frothy. Add the powdered sugar and mix until you get thick mass. If the frosting is not enough thick add more powdered sugar until you get the right consistency. If you’re using food colorings divide the mixture, add the food colorings and mix it until the icing is homogenous. Pour it in a piping bag and start decorating.

Edible Pen
Edible Pen

Wishing you and all your loved ones a very Happy Easter!

Celebrating Easter, Easter Poppy Seed Cookies
Celebrating Easter, Easter Poppy Seed Cookies

Every culture and family have different traditions for celebrating Easter. I want to make the most that I can to have a perfect holiday, trying to bond with family and friends, and also, to make everyone happy and satisfied. I try to make tasty food, decorate the home, set the table with Easter decorations, etc.

This is my shopping list with all the essentials for celebrating Easter. I hope it will be of great help to you to have a perfect celebration this year.

Egg Dye

This item is the most important thing you need for this Holiday. Purchasing good quality colors is essential, so the eggs will look good, even if you don’t continue with extra decorating.

Egg Dye
Egg Dye

There a lot’s of painting kits for decorating eggs, so that you can include your children in all the work. It will be fun for every member of the family. Also, you can organize egg dying and painting party with friends so you can make this holiday to be a fun way to bond with everyone.

Decorative Egg Painting Kit
Decorative Egg Painting Kit

Egg Baskets

After dying and decorating the eggs, put them in beautiful baskets, filled with artificial grass filler (or you can grow your own grass by sprouting wheat seeds).

Egg baskets
Nesting Baskets
Easter Grass
Easter Grass

Chocolate Bunnies and Eggs

What’s Easter without chocolate eggs and bunnies? I just love them. This year I’m very ambitious, and I will try to make homemade chocolate eggs and bunnies. I have polycarbonate molds, and I already bought three types of couverture chocolate for tempering: dark, white and ruby. If they turn out ok, I will gladly share the process of making them with you.

Lindt Chocolate Bunnies
Lindt Chocolate Bunnies
Fine Belgian Lindt Chocolate Easter Bunnies and Egg Selection
Fine Belgian Chocolate Easter Bunnies and Egg Selection
Polycarbonate Easter Eggs Mold
Polycarbonate Easter Eggs Mold
Easter Bunny Mold
Easter Bunny Mold

Easter Home/Garden Decorations

Few weeks before Easter, I decorate my home with spring and Easter themed stuffs, like pillows, little rabbit ornaments, garden decorations, etc., and keep them until the summer starts.

Easter Pillow Case
Easter Pillow Case
Easter Wood Hanging Plaque
Easter Wood Hanging Plaque 
Easter Balloons
Easter Balloons
Rabbit Garden Statue
Rabbit Garden Statue 

Easter Mugs

I have themed mugs for every occasion: Christmas, Valentine, birthday, spring, summer, autumn, motherhood, etc. Some of them are handmade (I use special colors for ceramics), some are store brought. Easter mugs can be fun to make at home; there are endless designs you can draw and paint. But if you’re not that into handmade crafts, or if you’re don’t have time for such activities, it’s best to buy few already decorated mugs, and enjoy your morning coffee or tea.

Easter Themed Mugs
Easter Themed Mugs

Easter Table Decor

For the Easter Sunday Lunch, the whole family is gathered, and traditionally we cook lamb every year. I want to give accent to the table decor; I put Easter or Spring themed tablecloth, use Easter themed plates and napkins. Also, I put some decorations, like small baskets with eggs, flowers, bunny shaped napkin holder, bunny shaped salt&pepper shakers, and everything else that is suitable for the occasion.

Easter Themed Tablecloth
Easter Themed Tablecloth
Easter Themed Plates
Easter Themed Plates

Easter Clothes and Jewelry

I’m all into holidays, so buying themed Easter clothes sounds like an enjoyable thing to do, especially if you have kids. There are lots of choices on internet stores, for an adult and children sizes too.

Easter Apron
Easter Apron
Custom Name Baby's First Easter: Infant Bodysuit
Custom Name Baby’s First Easter: Infant Bodysuit
Easter Eggs Men Tie
Easter Eggs Men Tie

Easter Jewelry

For me, as a woman, I think it is inevitable to have some piece of jewelry for this holiday. Necklace and earrings in a bunny shape are my favorite.

Bunny Heart Pendant Necklace Adorned with Swarovski Crystals
Bunny Heart Pendant Necklace Adorned with Swarovski Crystals
Easter Bunny Earrings
Easter Bunny Earrings

Easter Children Books

You can buy thousands of Easter children books with wonderful illustrations the kids will love. Make your kids happy, read to them Easter books this time of the year. It will be fun for you too.

Easter Egg 
Children Book
Easter Egg
The Tale of Peter Rabbit, Children Book
The Tale of Peter Rabbit
Minnie Easter Bonnet Parade, Children Book
Minnie Easter Bonnet Parade

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Wishing you and all your loved ones a very Happy Easter!

Perfect Easter Celebration
Easter Shopping List

In the morning we don’t have that much time or creativity to cook a nice meal, which is contradictory to the fact that breakfast is one of the most important meals of the day. That’s why it would be nice if you have all the ingredients prepared the night before, so when you get up in the morning, you will need no more than 10 minutes to prepare a healthy meal that will keep you full until lunch. Make a plan ahead: Make grocery shopping for the weekend; Prewash the green salads, so you will have enough for few days; Bake/boil the meat if you’re using some for preparing salads or some other dishes; Boil eggs and keep them in the fridge; Make homemade spreads that can sit in the fridge for longer time, so anytime you need a quick meal, you will have the preps.

Here are some ideas I recommend for making quick, easy and healthy breakfasts:

1. Egg recipes

Eggs are full of high-quality proteins (they contain all of the essential amino acids), and proteins give your stomach satiety for a longer time, rather than high carbohydrate meals. So if you want to feel full for a longer time, just add an egg in the recipe, and it will change the whole experience. You can check these egg recipes for more ideas:

2. Homemade Buckwheat Bread

Try making this healthy bread, full of protein, fiber, healthy fats, and minerals the night before, so when you get up in the morning you will have fresh bread, so you can combine it with whatever you want. You can make avocado toast with vegetables and/or eggs; You can put different spreads (like peanut butter, nut butter, hummus, olive paste, sour cream, cottage cheese spread), and combine it with vegetables, like tomatoes, cucumber, radish, peppers, etc. Also, you can make a sandwich and take it with you at work. It’s a time saver.

Check out my two recipes for hummus:

Fava Beans Hummus Recipe

Easy Hummus Recipe

3. Buckwheat with probiotic

This meal is magic if you want to lose weight fast. But why Buckwheat? Because it is an excellent source of vitamins and minerals, and also buckwheat helps you feel full longer, so that is one reason why it is great for losing weight. If you combine it with homemade kefir or yogurt, you get the perfect combination. Kefir is one of the most probiotic-rich foods that support the detoxification process, and also is rich in calcium, magnesium, biotin, vitamin B12, and many other nutrients. It is low in calories and rich in protein, so it will keep you full longer.

How to maintain weight after a weight loss diet

4. Rice cakes

Rice cakes are low calorie, gluten-free substitute for bread. Everything you combine with bread, you can make with rice cakes. You can make them savory or sweet. Use all the spreads I mentioned above (avocado, hummus, sour cream, peanut butter, nut butter, olive paste, etc.), and add protein (eggs, cheese, tofu, tuna, etc.), so you will feel full longer. For the sweet version, you can use mashed banana or avocado, tahini, peanut butter, nut butter, and add fresh fruits or fruit jams and preserves, dark chocolate chips, seeds, shredded coconut, etc. Combinations are endless.

Low-Calorie Breakfast, Rice Cake with eggs
Low-Calorie Breakfast, rice cake with avocado

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5. Smoothies

Depending on the ingredients that are used to make the smoothie, you can make this type of meal to be filling. If you add enough ingredients that are high in fiber, protein and fats, I believe that the smoothie will satisfy your satiety until lunch. The most common base for the smoothies I make is banana, oatmeal and milk/yogurt. After that, you can make any combination you like. Add fruits and/or vegetables, nuts, seeds, peanut butter, dried fruits, coconut, protein powder, etc. I don’t add additional sweeteners in my smoothies because the banana and the extra fruit I use, have enough sugars.

6. High protein salads

It’s best if you have your green leafy vegetables washed the day before, so in the morning you can just add the other ingredients and get a nice, nutrient-dense meal. You can combine lots of stuff with green leafy vegetables: Chicken (cooked the day before), fish (canned or cooked the day before), vegetables (frozen or canned for time-saving), nuts, seeds, fruit (fresh or dried), cheese, etc. I rarely follow recipes for making a salad; I usually use ingredients I have in my fridge and storage, so I always make up some new and interesting combinations.

Bon Appétit

Healthy Breakfast Ideas that Will Keep You Full Until Lunch
Low Calorie Breakfast Ideas that Will Keep You Full Until Lunch

These peanut butter cookies are a healthier version of the classic chocolate chip cookies. Instead of wheat flour I substituted oatmeal, honey instead of sugar, peanut butter instead of dairy butter. So, if you’re aiming for gluten free, dairy free diet, this dessert is a perfect choice for you.

They have very strong peanut taste, so if you’re a peanut lover (I know I am), I’m sure you will make these cookies more than once.

These peanut butter cookies are a high-calorie snack, so try not to eat the whole batch on the same day, leave some for the next days 😛

If you’re in interested in making homemade healthy desserts and snacks, check these recipes:

Almond Energy Balls

Pumpkin Cheesecake Granola Parfait

Fresh Apples Dessert

Orange Juice Chia Pudding

Banana Peanut Butter Smoothie

Banana Strawberry Smoothie

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Flourless Peanut Butter Cookies - Preparations
Gluten free peanut butter cookies
Flourless Peanut Butter Cookies
Flourless Peanut Butter Cookies
Flourless Peanut Butter Cookies
Flourless Peanut Butter Cookies

Ingredients:

250 g peanut butter
1 egg
1 tsp vanilla extract
100 g honey
135 g oatmeal
3/4 tsp baking soda
1/4 tsp salt
150 g dark chocolate chips

Directions:

  • Preheat the oven to 180 °C/350 F
  • Line 2 baking trays with parchment paper
  • If you don’t use chocolate chips, chop a dark chocolate bar in little squares
  • In a deep bowl put the peanut butter, egg, vanilla extract, and honey and mix with an electric mixer until everything is well combined
  • Add the oatmeal, baking soda and salt in the bowl and continue mixing. At the end add the chocolate chips and mix with a spoon
  • Form balls from the dough with your hand (30 grams each), and line them on the trays lined with parchment paper. If you want you can press them with a fork
  • Put the trays in the preheated oven and bake them around 10 minutes
  • Allow cookies to cool for 5 minutes, then transfer them to a cooling rack to cool completely.

Bon Appétit

Flourless peanut butter cookies

Many times when we cook, we use only the egg yolks for some particular dish, and we have egg whites leftovers. I often make this egg white cake, so I can use up everything I have in my fridge or freezer.

If I don’t use the leftover egg whites for the next two to four days, I freeze them. Their shelf life is one year if you keep them in the freezer. Always remember to label the container with the number of egg whites and the date they are frozen. If you have many egg whites, separate them in smaller containers, so you won’t have to thaw all of them if you need an only small quantity for some recipe.

Check out some other recipes in which you can use leftover egg whites:

French Almond Tuiles

Easy Egg Recipes

Merengue

Macaroons

Royal Icing for Cookies

This recipe is open for modifications because you can use any dried fruits and make a different ratio between them depending on your taste (or you can use only one type of dried fruit). You can use dries grapes, cranberries, pineapple, figs, dates, mango, papaya, apricots, plums, ginger, etc. Also, you can put chocolate chips in the mixture if you want to achieve chocolatey taste.

The zest of lemon and orange gives this recipe a lovely fresh and exotic touch, but you can make this recipe without them if you prefer so.

The good thing with this recipe is that you can bake it in any shape you like. I usually use a rectangular or square pan, but you will not make a mistake if you make it in a circle pan, bundt pan or muffin tin.

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Sponge Cake with Leftover Egg Whites and Dried Fruit
Sponge Cake with Leftover Egg Whites and Dried Fruit
Sponge Cake with Leftover Egg Whites and Dried Fruit
Sponge Cake with Leftover Egg Whites and Dried Fruit
Sponge Cake with Leftover Egg Whites and Dried Fruit

Ingredients:

6 egg whites
150 g sugar
130 g + 1 Tbsp flour
80 g melted butter
250 g dried fruit (cranberries, raisins, plums, mango, pineapple, apricots, dates, figs etc.)
50 g chopped raw nuts (almonds, hazelnuts, walnuts)
Zest of 1 orange and 1 lemon

Directions:

  • Preheat the oven to 180 °C/350 F
  • Grease rectangular baking pan (20×30 cm) with butter
  • Mix dried fruit with 1 Tbsp flour to prevent sticking
  • Put the egg whites and the sugar in a deep bowl and whip with an electric mixer until they form firm peaks
  • Add the rest of the ingredients in the egg whites and fold them with a spatula, so that the egg whites won’t deflate. Do this in two batches
  • Put the mixture in the greased pan and bake for 30 minutes.
Sponge Cake with Leftover Egg Whites and Dried Fruit

Bon Appétit

I love old recipes my mother made for me when I was little. Our family has lot’s of recipes that are passed through generations. I collect all those recipes so I can give them to my children, and my children to their children, etc.

This apple dessert is one of those old recipes that I wanted to share with you because it’s so easy to make, so delicious, and at the same time nutritious. My mother made this apple dessert all the time for my sisters and me when we were little because she wanted to implement more fresh apples in our diet. And isn’t it magical when you incorporate fresh apples in such a lovely dessert which you can’t wait to eat it?

Also, when you make this recipe, you can make lot’s of modifications, depending on your taste. For example, you can switch the walnuts with any nuts or shredded coconut, so that the dessert will get a different flavor. If you have a toddler, and you’re not giving him yet nuts, you can skip the nuts, and use that amount for biscuits or shredded coconut. You can play with the spices, use anyone you like, or don’t use at all if you want it to be plainer. Don’t forget to take in consideration lemon or orange zest for adding more taste.

The original recipe for this apple dessert is to be in a shape of balls, but my family modified it because shaping balls can be time-consuming. Instead, we would divide the mixture into nice glasses or dessert bowls.

However you decide to make it, I hope you’ll enjoy this old family recipe.

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Grandma's fresh apple dessert
Grandma's fresh apple dessert
Grandma's fresh apple dessert
How to include fresh apples in your kids diet, Healthy apple dessert

Grandma’s fresh apple dessert

Ingredients:

100 g butter, softened
100 g walnuts
2 Tbsp cocoa powder
300 g plain biscuits
1 kg apples
1 tsp vanilla extract
1 tsp spices (cinnamon, nutmeg, cloves, ginger, allspice, cardamom, etc.)

Directions:

  • Put the walnuts and the biscuits in a food processor and blend them until they’re finely ground. Put them aside in a bowl
  • In another bowl whip the butter with an electric mixer until light and fluffy. Add the vanilla extract, cocoa powder, spices, and the ground walnuts and biscuits. Mix well
  • Wash the apples, core them from the stem, and peel them. Put them in the food processor and blend until they’re grated
  • Add the apples in the other mixture and mix with an electric mixer until everything is homogenous
  • Serve the mixture in small bowls and decorate with shredded coconut or ground nuts. Also, you can shape the mixture into balls, rolled in shredded coconut or nuts.
Grandma's fresh apple dessert

Bon Appétit

I made these delicious energy balls with only three ingredients: Raw almonds, dates, and tahini. I rolled them in shredded coconut, but you can use whatever ingredient you want (chopped almonds, sesame seed, cocoa, etc.). They are raw, vegan, lactose free, gluten free and super nutritious.

These energy balls are packed with so many nutrients, so, I can have the freedom to name them Nutrients balls. They’re rich in protein, dietary fiber, polyunsaturated fatty acids, monounsaturated fatty acids, B vitamins, folate, vitamin E, calcium, magnesium, iron, zinc, potassium, selenium, etc.

So if you have some nutrient deficit, this recipe is so good for you to try. But be aware that this recipe is a high-calorie snack, so I would recommend eating one or two pieces per meal. I know it sounds like a small quantity, but they are very satiating, you won’t need to reach for another.

You can make lot’s of modifications with these energy balls, like adding cocoa, carob powder, different kind of nuts instead of almonds, seeds, spices, etc. Be creative!

Sometimes, when I don’t have so much time on my hand, I don’t roll the mixture into balls, I just put 1 or 2 tablespoons in a small cup, sprinkle with shredded coconut or something else, and serve it like that.

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Almond Date Tahini Energy Balls
Ingredients Preparation: Almond Date Tahini Energy Balls Preparation
Ingredients preparation: Almond Date Tahini Energy Balls
Food photography: Almond Date Tahini Energy Balls
Food photography: Almond Date Tahini Energy Balls
Food photography: Almond Date Tahini Energy Balls
Food photography: Almond Date Tahini Energy Balls

Ingredients:

Yield: 22 balls

200 g dates
250 g raw almonds
30 g tahini
50 g shredded coconut

Directions:

  • Grind almonds in a food processor until they are a coarse-like powder
  • Remove pits from dates and add them in the food processor together with tahini and process until the mixture is sticky enough to clump together or until it starts to form a ball in the food processor
  • Form little balls (20 g each) out of the mixture and roll them in shredded coconut
  • Store them in a sealed container in the refrigerator up to 5 days.

Nutrition Facts (per piece) :

Energy 111 kcal; Protein 3 g; Carbohydrates 10 g; Fat 7.6 g; Fiber 2.4 g

Almond Date Tahini Energy Balls

Bon Appétit

I came up with this Pumpkin Cheesecake Granola Parfait recipe because I had baked pumpkin and cream cheese in my fridge that were before their expiration day, so I combined those two, added a little bit of sweetener, spices, homemade granola and voilà – it turned out perfectly healthy dessert.

I make granola very often, and I keep it in a glass jar and use in different meals. There are countless variations for homemade granola, but this recipe I make is simple and tasty enough, and everybody in my family likes it.

For making this parfait more healthy, I would recommend switching the cream cheese with greek yogurt. It will become low fat and probiotic-rich dessert. Also, if the pumpkin you’re using is sweet enough, I would omit the sweetener.

This recipe is so easy and fast to make, also healthy, with the possibility to experiment with the ingredients.

Pumpkin is such a versatile fruit, it is used in so different sweet and savory meals. It make the meals more nutritious and of course tastier. Check my recipes for pumpkin desserts I usually make in the pumpkin season:

Chocolate Pumpkin Cupcakes

Butternut Squash Cookies

Pumpkin Cheesecake Granola Parfait
Pumpkin Cheesecake Granola Parfait
Pumpkin Cheesecake Granola Parfait
Pumpkin Cheesecake Granola Parfait

Granola

Ingredients:

4 cups oatmeal
1 cup chopped raw nuts (almonds, hazelnuts, walnuts, cashews)
1 cup shredded coconut
1/2 cup dried fruit (cranberries, raisins, plums, etc.)
1/4 cup coconut oil, melted
1/4 cup sweetener (agave syrup, maple syrup, honey)
1 tsp spices (cinnamon, nutmeg, cloves, ginger, allspice, cardamom, etc.)
1 tsp vanilla extract
1 pinch of salt

Directions:

  • Preheat the oven to 150 °C/300 F
  • Mix all the ingredients in a big bowl
  • Spread the mixture in a thin layer on a baking sheet lined with parchment paper
  • Bake around 30 minutes, stirring the mixture halfway through
  • Let the granola cool completely before serving or storing.

Pumpkin Parfait

Ingredients:

350 g baked pumpkin or pumpkin puree
200 g cream cheese
2 Tbsp honey (or another sweetener, like agave or maple syrup)
1 tsp spices (cinnamon, nutmeg, cloves, ginger, allspice, cardamom, etc.)
1/4 granola

Directions:

  • Put the baked pumpkin in a deep bowl and mix with an electric mixer until the pumpkin is smooth. If you’re using pumpkin puree, you can skip this step
  • Add the cream cheese, honey and spices in the pumpkin puree and mix until everything is well incorporated
  • Take good looking glasses or jars and start assembling the parfait. First, put 2 – 3 Tbsp of granola in the bottom of the glass/jar. Pour 3 Tbsp of the pumpkin cheesecake mixture over the granola, Repeat the layers one more time or more times if you’re using tall glasses or jars. I used approximately 1/4 – 1/3 of the granola for the parfaits. Store in a glass jar or container the rest of the granola. Keep it in the dark and cold place.

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Double Wall Cups
Double Wall Cups
Food Preserve Jar
Food Preserve Jar
Pumpkin Cheesecake Granola Parfait

Bon Appétit

When I say Queen of all Cakes I mean that this Chocolate Mousse Cake is one of the best cakes I’ve ever made. Of course you take in the equation the quality of the ingredients, hence Lindt chocolate is one the best brands in the world. But, however, even if you’re using some other chocolate I think that this cake would turn out just fine.

I made this cake as a birthday surprise for my partner. It took me lots of hours to make it but it was worth it. My partner loved it, and the guests that came to his birthday party were impressed.

The cake pieces were served with decorative spoons that were filled with Lindt milk chocolate ganache, for better presentation. You can decorate the spoons however you want. I used sprinkles, but you can put shredded coconut, nuts, white chocolate, marshmallows, crushed candy, dried herbs and flowers, etc.

The cake base is made from a brownie recipe, because I wanted it to be more chewy. I used 85% cocoa dark chocolate, which turned out to be very strong and almost bitter in taste, so next time I’m making this cake base I will definitely use less dark chocolate (maximum 75% cocoa). Also, if you’re not that big fan of extra dark chocolate, for the dark chocolate mousse layer use chocolate with maximum 75% cocoa.

This cake has lots of steps and can seem to be very complicated to make, but if you’re well organized and read the recipe thoroughly before you start making the cake, I think that you wouldn’t have any problem. After all, some little more effort is worth it for having the opportunity to taste this decadent chocolaty cake.

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Lindt Chocolate Mousse Cake
Lindt Chocolate
Lindt Dark Chocolate
Lindt Dark Chocolate
Lindt White Chocolate
Lindt White Chocolate
Lindt Milk Chocolate
Lindt Milk Chocolate
Lindt Chocolate
Lindt Chocolate Mousse Cake
Lindt Chocolate Mousse Cake
Lindt Chocolate Mousse Cake
Lindt Lindor Milk Chocolate Truffles
Lindt Lindor Milk Chocolate Truffles
Lindt Chocolate spoons

Ingredients:

Cake Base:

160 g dark chocolate (70 – 85% cocoa)
80 g butter (softened)
180 g sugar
4 eggs
50 g all purpose flour
50 g cocoa powder
1 shot of espresso

Gelatin Mass:

15 g gelatin powder
80 ml lukewarm water

Dark Chocolate Mousse:

3 egg yolks
1 egg
45 g sugar
30 ml water
1/3 gelatin mass
240 g dark Lindt chocolate (75 – 85% cocoa)
200 g heavy cream

Milk Chocolate Mousse:

3 egg yolks
1 egg
45 g sugar
30 ml water
1/3 gelatin mass
240 g milk Lindt chocolate
200 g heavy cream

White Chocolate Mousse:

3 egg yolks
1 egg
45 g sugar
30 ml water
1/3 gelatin mass
240 g white Lindt chocolate
200 g heavy cream

Chocolate Ganache:

300 g milk Lindt chocolate
300 ml heavy cream

Directions:

1.First you start making the cake base. Preheat the oven to 175 °C/350 F. Line the base of a 28 cm/11 inch springform pan and grease the sides with butter

Springform Pan
Springform Pan

2. Make an espresso and set aside to cool. Melt the chocolate on a double – boiler, until the mixture is smooth and uniform. Remove from heat and set aside to cool

3. Mix butter and sugar with electric mixer in a bowl until it’s pale and thick. Add eggs gradually in the mixture. Mix well after each addition

4. Sift flour and cocoa in the mixture, add espresso and fold gently with a whisk or a spoon. Add melted chocolate and mix well until uniform

Nesting Bowls
Nesting Bowls

5. Pour the batter in the springform pan, flatten the surface, place the pan in the oven and bake for about 25 minutes

6. After the cake base is baked, let it cool on a room temperature. Release the ring from the pan and cut the head of the cake with serrated knife, so the top of the cake is flat

7. Wash the ring of the pan and place it again around the cake base

8. Prepare the gelatin mass by mixing the lukewarm water with the powdered gelatin. Leave the mixture in the fridge

9. For the dark chocolate mousse, first you whisk the heavy cream until you get soft peaks. Keep it in the fridge

10. Melt dark chocolate on a double – boiler. Once the chocolate has melted, turn off the heat and leave the bowl on the double – boiler to keep the chocolate warm

11. Put egg yolks, egg, sugar and water in a stainless steel or glass bowl and whisk until uniform. Place the bowl on a double – boiler and heat gently (low – medium fire), while mixing all along with an electric mixer on low – medium speed or a whisk until the mixture begins to thicken. This may take a while, but don’t forget to mix all the time, otherwise the eggs will coagulate and become like scrambled eggs. Once the desired consistency is reached, take the mixer bowl out of the double – boiler and whip on high speed for few minutes, until the egg mixture cools

12. In the meantime, melt one third of the gelatin mass on low heat and remove the melted chocolate from the hot steam. Add the melted gelatin mass to the egg mixture and mix a little. Add the warm chocolate and mix until uniform. Remove the heavy cream from the fridge and fold in the chocolate mixture in three parts with a spoon

13. Pour the mixture into the ring over the cake base. Give it a little shake to flatten the mousse and keep it in the freezer for about an hour or two

14. For the milk chocolate and white chocolate mousse the procedure is the same, only you use different kinds of chocolate. Before adding every new layer make sure that the previous one is hard enough, so that the layers won’t mix. After the mousse is hard, remove the ring and put the cake on a serving plate

15. For glazing the cake I used chocolate ganache. I recommend using milk chocolate and good quality heavy cream. Put the heavy cream in a pan and heat it on the stove until it starts boiling. Remove from heat and pour it over the milk chocolate pieces. Wait a little bit until the chocolate start melting. Stir with a whisk until smooth. Let the ganache cool to room temperature

16. Pour the ganache over the cake, first pour in center, then slowly but steadily pour around edges, allowing ganache to drip down the sides and cover the cake. Before the ganache hardens, put Lindt Chocolate Truffles on the edges of the cake, so every piece would have one truffle

17. I left little part of the ganache to fill decorative spoons for serving the cake. Decorate the spoons with sprinkles or anything else you have in mind before the ganache hardens.

Bon Appétit

Lindt Chocolate Mousse Cake