Happy Birthday Cake: chocolate-orange cheesecake

Hello world!  Did you miss me?  I sure missed you :) A great many things have been going on in my life during the last months (very exciting times!) and I’m afraid I neglected the blog a little bit because of all this excitement…  More than a little bit actually.  In fact so much that I even forgot to celebrate its first anniversary…  That's right, my dear people, the blog turned one!  And as every proud mother I'm thinking to myself "wow, they grow up so fast...".  

Bottom line is: it’s high time to celebrate, so here we are: starting the 2014 blogging year with a birthday cake!

NOT a traditional layered birthday cake though!  To tell you the truth I hate traditional birthday cakes.  I really dislike the soft sponge cake, made unappetizingly soggy by means of some kind of suspicious liquid.  Equally, I am not a fan of butter cream fillings, because they usually are tasteless and remind me of nothing else than butter itself.  To be honest, I’m even not a huge fan of whipped cream (many of you might be frowning now).  Yep, you heard me.  

Instead, I like my cakes dense, solid, heavy and rich.  None of that fluffy-soggy-airy stuff.  That’s why I prepared a properly rich chocolate orange cheesecake – a much worthier birthday cake in my book.

The divine combination of chocolate and orange flavors is something I only recently discovered.  I would have never guessed they go so well together!  I heard of the match before, but it always seemed a bit weird to me, if anything.  Yet once I tried it - I was sold.  And determined to convince everybody else to try out this great combination.  

Somehow the vibrant, citrussy orange zest sparkles (figuratively and literally) in the deep smoothness and earthiness of dark chocolate.  It gives a surprising, yet fantastic twist to chocolate, and brings out qualities you would have never associated with it.  Zest is very powerful, and adds much more flavor than juice.  It's so fine, that you don't taste its texture - a great advantage to me, as I wouldn't like to chew on bits of orange peel while eating a cheesecake.  Despite zest being so fine - or maybe because of it - it conquers the entire cake with its sweet and fresh flavor.

This cheesecake perfectly captures the happy marriage of chocolate and orange.  It is quite heavy, rich and very smooth.  Almost like a cheesecake ganache.  A generous piece can satisfy even the most fervent chocoholic.  The digestive-almond crust works as a perfect background - it does not overpower the chocolate/orange flavor, but just gives a nice crunchy variation in texture, and adds a roasted, nutty aftertaste.  I highly recommend using dark chocolate here, because it will deepen the flavor and work better with the orange.  If you want to make the cheesecake a bit lighter and less dense, try replacing half of the cream cheese with mascarpone.

I waited long before trying out this recipe - do not make the same mistake.  Just imagine sliding your fork into this dense, smooth texture and experiencing the intense, zesty richness of every divine bite...  Need I say more...?

DIRECTIONS:
Recipe adapted from Dorotus’ blog.

Ingredients:

•                180 g dark chocolate digestives

•                60 g almonds

•                80 g butter (melted)

•                600 g cream cheese (room temperature)

•                3 eggs (room temperature)

•                180 g dark chocolate

•                zest of 2 oranges

•                150 ml cream (room temperature)

•                140 g of brown sugar

•                small shot of Cointreau (30 ml)

Directions:

•                Crush the biscuits in a food processor, or by hand (you can put them in a ziploc bag and crush with a rolling pin).  Chop the almonds finely and roast in a dry pan, until golden brown.  Add to the digestives, then add the melted butter.  Distribute evenly on the bottom of a round baking tray (lined with parchment paper and 24 cm in diameter), and push down with your fingers or the bag of a spoon.  Let cool in the fridge.

•                Preheat the over to 160°C.

•                Melt the chocolate au bain-marie (glass bowl over a pot with boiling water).  Let cool down a bit.

•               Mix the cream cheese, egg, sugar and cream until smooth.  Add the Cointreau and cooled down chocolate, and mix again (don’t over-mix).

•                Pour mixture over cooled biscuit bottom. Bake for around 90 minutes.  Let cool and put in the fridge for a few hours before serving.

Bon appetit!

Pecan pie & small pleasures in life

What I liked the most in the movie "Amélie" (or "Le fabuleux destin d'Amélie Poulain") was the admiration for small pleasures in life.  I have a list of quite a few of such small pleasures, that make a grey day just a bit more colorful.  The silky milk foam on a expresso-enforced latte, sprinkled with cinnamon or nutmeg.  A long bath, with aromatic bath salts, relaxing music, candles and a glass of wine.  The smell of fresh hay.  Curling up near a heater with a good book, watching it rain cats and dogs outside.  Melting chocolate au-bain-marie and making swirls with the spoon in the glossy mixture.   A cup of hot lemon & honey tea when you have a cold.  Waking through fresh, virgin-white snow.  The radio playing your favorite song and you singing as loud as you can with it.  Kicking off your shoes on this first warm spring day and feeling the grass under your bare feet.  The smell of freshly roasted nuts...   

Speaking of freshly roasted nuts -- the unquestionable stars of this pie are the dashing pecans.  And pecans are your typical top-knotch stars: expensive, luxurious and a tad mysterious (is the pronunciation "pee-kahns", "pi-kahns" or "pee-cans"?!).  I didn't grow up with pecans -- we always had walnuts instead.  The nuts are very similar in appearance and taste, yet still different.  Pecans are much softer in flavor and physical characteristics, more buttery, a tad sweeter.  They are the more sophisticated brother of walnuts -- the star of the family.

This pecan pie is unique in flavor, thanks to the golden syrup -- there is nothing like it!  It's quite sweet, but absolutely divine, so you can't stop eating it (you have been warned).  The rich taste of crunchy roasted pecans is elevated by the honey-like, rich filling, and perfectly completed by the shortbread crust.  Serving the pie with vanilla ice cream or whipped cream is a must for me - as it balances the sweetness with a fresh, milky touch.  Nothing left to say but: enjoy this divine pie!

INGREDIENTS

Base:

• 185 g flour
• 50 g fine sugar
• 125 g cold butter, roughly chopped
• 1 egg yolk
• 1 tbsp ice water

Filling:

• 300 g pecans (or walnuts)
• 6 egg yolks
• 175 g golden syrup (I tried honey & molasses mixed half-half: works very well too)
• 100 g dark brown sugar
• 90 g butter (melted)
• 80 ml cream

DIRECTIONS:

• Mix all the ingredients of the base in a mixer (or knead by hand) until the dough forms a ball.  Butter a tart form (preferably with removable bottom) and distribute the dough evenly, also on the sides of the form.  Refrigerate for approx. 30 minutes.
• Preheat the oven to 180ºC.
• Remove the base from the fridge and punch little whole in the bottom with a fork.  Cover with parchment paper and put ceramic balls on top (you could also use beans or rice) - this will prevent the base from rising.  Bake for around 15 minutes, remove the paper and bake for another 5 minutes.
• Roast the pecans in a dry pan, until fragrant (watch out not to burn them).  Put the nuts on the pre-baked base.
• Mix all the ingredients of the filling until they form a smooth mixture.  Pour over the nuts.
• Bake for approx. 30 minutes (same temperature).  Let cool and serve with whipped cream or vanilla ice cream.

The recipe comes from the Polish blog Moje Wypieki.

Bon appetit!

Plum Cake & how to enjoy Autumn

Autumn rarely gets the credit it deserves.  People tend to favor hot summer days, crisp winter snow or the fresh spring breeze.  Nonetheless, autumn is the most picturesque season - that is if you're lucky enough to get some sunshine and a clear blue sky.

On sunny autumn days, Mother Nature paints the most colorful and elaborate pictures.  Bright reds dancing with yellows and oranges, mosaics of all sorts of leafs covering the ground, and the contrast between already bare, sad tree branches, and the still covered die-hards.  Such days are a huge inspiration to me - I just can't resist grabbing my camera, and going out for hours and hours of exploring, admiring and capturing this dazzling, flamboyant beauty.

These pictures were taken in November in Philadelphia, where I lived at the time. I'd been wanting to capture the autumn colors for a while, and when the right sunny weekend came, I ventured on the quest. I was so hungry for nice shots, that I walked and walked for hours, not even noticing I spent almost an entire day taking pictures. A day very well spent, in my book ;-)

But even when it's gloomy and rainy outside - autumn has its charms. Don't you ever feel like not doing anything particularly "ambitious" on a free day? Just curling up under a blanket, with a good book in one hand and a cup of hot lemon & honey tea in the other. In my always-busy-and-hectic-every-day-life I truly long for such cosy moments of peace. 

However, I find you can only enjoy such days when it's pouring with rain and gloomy outside. Nice weather lures me out: I want to go running, cycling, taking pictures: OUT. But when it's cold and wet, I feel absolutely no urge to go outside. Watching the rain fall and hearing the wind blow while you're sitting next to a heater (nice & cosy; dry & warm) makes you feel so safe and peaceful. Autumn is great for such slow-paced and easy-going moments.

The great thing about autumn is also the produce available during this season. Fragrant apples, pears and plums, fresh walnuts and hazelnuts, chestnuts, and let's not forget Queen Pumpkin. With such delicious fruits and veggies at hand, the range of autumn recipes is endless. Hearty soups, warming you up on cold, long evenings; roasted root vegetables; purées, mashes and stews of all kind.  And of course, the many great desserts: pumpkin bread or pie, plum crumbles, upside-down pear cakes, caramelized apples, cranberry cheesecakes... this divine list goes on and on.  This recipe is one of my favorite desserts during plum season.

This plum cake is the definition of what I know to be good old-fashioned, home-made cake.  Simple, not too fancy-schmancy, but so delicious and homey.  The cake is moist, because of the the huge amount of added fruit, not too sweet, and topped of with a delicious crumble.  You can add almost any type of fruit to the cake - also frozen if you prefer (no need to defrost beforehand).  The recipe is foolproof, and always works.

The cake stays fresh for quite a few days, which means you can make a bigger batch at once, and enjoy it longer.  We all know, the world looks a little bit better with a piece of cake in your hand.  So go ahead, bake the cake and enjoy this beautiful autumn season!

CAKE INGREDIENTS (all at room temperature):

• 200 g butter
• 160 g sugar
• 4 large eggs
• 200 g flour
• 40 g potato starch or 1 package of pudding powder mix (vanilla flavor, approx. 40 g)
• 1 tsp of baking powder
• a pinch of salt

CRUMBLE INGREDIENTS:

• 150 g flour
• 100 g cold butter
• 50 g powdered sugar

ALSO: 

• 800 g plums, halved and pitted (other fruit will also work, e.g. peaches, strawberries)

DIRECTIONS:

• Preheat the oven to 175ºC.
• Sift the flour, pudding powder and baking powder.
• Mix the butter in a mixer until light and fluffy.  Keep on mixing and add the sugar and salt.  Add the eggs, one by one, mixing after every addition.
• Add the dry ingredients to the butter mix, and stir them in with a spatula until just combined (don't over-stir).
• Line a baking tray (20 x 30 cm) with parchment paper.  Transfer the batter onto the tray, even out.
• Distribute the plums evenly on the batter, skin side down.
• Prepare the crumble by quickly mixing the ingredients by hand.  Sprinkle on top of the plums.
• Bake for approx. 45 minutes.  Test if the cake is done wh a woden skewer / matchstick - if they still come out wet, bake a bit longer.

The recipe comes from Dorotus' blog (modified by me).

Bon appetit!

Über-moist apple cake

It's funny how things work out and how much is a matter of chance. Once, I was on a plane sitting next to this 30ish year old woman and heard one of the most amazing love stories ever.

The woman was coming back from a business trip and couldn't wait to see her little girl and her wonderful husband. She showed me some pictures of the happy family, and completely lit up when talking about her loved ones. I remarked it really shows she loves being a mum and a wife. She smiled, and said she didn't see it coming at all -- only a few years ago she was absolutely determined never to get married nor have kids. Not out of spite or a broken heart -- she thought it just wasn't for her, and was a perfectly happy independent single. 

One day, she decided to email an old friend that she hadn't spoken for a long while, to see how he was doing. By mistake, she misspelled his surname in the email address and sent the email to a stranger. This stranger was surprised by the email, but thought maybe he'd just forgotten a long-lost acquaintance -- and replied. The woman deduced from the reply that this was not her old friend, but liked the tone of the email and wrote back. 

They kept on emailing for a while -- first laughing about the mistake, later simply getting to know each other better. Before long, they decided to meet IRL and fell in love. They moved to the same city and got married -- and now had a lovely daughter. The woman said she could not have been happier, against her initial plans and totally different idea of happiness.

Turns out, one small element -- catching an earlier train, going to a party, sometimes even making a mistake -- can have a huge impact on our lives.  Some say it's pure coincidence, and life is just a result of random events -- others say it's destiny.

I first bought this cake by coincidence -- it was the only one left at my local pâtisserie and I had no choice but to buy it, as I needed something to give to very unexpected -- yet very hungry -- guests.  However, with the first incredibly delicious bite I discovered this was no coincidence, but destiny.

Before & after

Ever since, the cake has become one of my favorite "ordinary cakes".  It's not very fancy, and can be eaten without a particular occasion -- simply with your afternoon tea.  It's a popular cake in Belgium, and I buy it either at the pâtisserie or simply in the supermarket (the latter of worse quality and taste, but still very good).

Lately, as I decided to consume less of the "E-vitamins" (E367 etc. additives), I started looking for a recipe to make the cake myself.  This turned out to be not such an easy task, and it took me quite a while to find something satisfactory.  I wanted to catch the distinct apple flavor and great moistness of the cake.  Help cake from legendary blogger Deb, and her recipe for "mom's apple cake" (which I slightly adapted).

The cake turned out to be exactly what I was hoping for.  Extremely moist, with big soft chunks of apple and crunchy walnuts, not too sweet.  With an excellent crisp crust and divinely silky center.  Sprinkled with powdered sugar for that extra hint of sweetness -- excellent cake to have with a cup of tea.  Having made it -- I don't think I will ever have to buy this cake again.

Try it out -- and let this be your destiny too ;-)

Ingredients:

• 6 apples (I used Granny Smith)
• 2 tbsp of cinnamon
• 6 tbsp of brown sugar
• handful of walnuts (around 60-70 g), roughly chopped
• 330 g (2.75 cups) of flour
• 330 g (1.5 cup) of brown sugar
• 4 eggs
• 230 ml (1 cup) of vegetable oil
• 1 tsp of baking powder
• juice of 1 orange
• 3 tsp vanilla
• 2 tbsp of powdered sugar

Directions:

• Preheat the oven to 175°C (350°F).  Line a round baking tray (24 cm / 9.5 in in diameter) with parchment paper.
• Peel, core and chop the apples in chunks.  Sprinkle with sugar (the 6 tbsp) and cinnamon, add chopped walnuts and combine.  
• Sift the flower, baking powder and salt.  In a separate bowl mix together the oil, remaining brown sugar, vanilla and orange juice.  Add the wet ingredients to the dry ones and mix.  Add eggs, one by one.
• Pour half of the batter in the baking tray and cover with half of the apples (you might need to drain them a little bit from the juices).  Pour the remaining batter and add the remaining apples.
• Bake for around 1.5h.  Let cool a bit and sprinkle with powdered sugar.

Bon appetit!

Cranberry cheesecake

Red & white.  Sweet & tart.  Creamy & crunchy.  Mmmm - what an excellent harmony of contradictions!  This cheesecake is a perfect dessert to prepare on a lazy Sunday afternoon.  You can watch the food processor do the work for you, while you sip a good aperitif -- ekhm, I mean herbal tea -- and nibble on a left-over biscuit.

The cheesecake it ridiculously easy to make, but at the same time looks impressive -- so you can invite people over to show off, and listen to their compliments of you rising to the heights of culinary stardom.

This cheesecake reminds me a lot of American cheesecakes you can get at Starbucks or other coffeehouses.  It's nothing like traditional Polish cheesecakes, which is all the better for me, as I don't like the latter.   It's so un-be-lie-va-bly creamy that you have to be careful when cutting it (it's best to use a big, sharp knife, dipped in boiling water (and wiped dry)).  
 

You could also prepare it in cute small baking trays and serve as individual portions.  Especially recommended, if you're after even more compliments.

The cheesecake is very versatile and can be made all year round.  You can also use other fruit and types of chocolate.  I promised my boyfriend (who was very sad to see how quickly the cheesecake "disappeared") to make a sour cherry & dark chocolate version next time.  I have a suspicion it will be just as excellent.

The recipe comes from Dorotus' blog.

Ingredients:

• 180 g of digestive biscuits
• 80 g of butter (melted)
• 450 g of cream cheese
• 1 large egg
• 180 g of white chocolate + 70 g for decoration
• 100 ml of cream
• 110 g of powdered sugar (next time I would add a bit less, as the cheesecake was a tad too sweet for my taste)
• Zest of 1 lime
• 300 g of fresh cranberries

Directions:

• Crush the biscuits in a food processor, or by hand (you can put them in a ziploc bag and crush with a rolling pin).  Add the melted butter.  Distribute evenly on the bottom of a round baking tray (lined with parchment paper and 24 cm in diameter), and push down with your fingers.  Refrigerate for about 30 minutes.
• Preheat the over to 160°C.
• Melt 180 g of chocolate and the cream in a bain-marie (bowl over a pot with boiling water).  Let cool down a bit.
• Mix the cream cheese, egg, sugar and lime zest until smooth.  Add the cooled down chocolate and mix again.
• Pour mixture over cooled biscuit bottom.  Sprinkle cranberries on top.  Bake for around an hour.  Let cool down.
• Melt the remaining chocolate in the bain-marie.  Decorate the cake using a spoon or a cake decorating pen.  Refrigerate for a few hours, preferably over night, before serving.

Bon appetit!