Chocolate cake

My wife spoiled us again this weekend with a delectable chocolate cake. Who doesn’t like chocolate? I invite everybody to try this recipe and you won’t regret.

Chocolate cake

Chocolate cake

Ingredients: For the dough:
  • 6 eggs 
  • 150 gr flour 
  • 180 gr sugar 
  • 30 g cocoa

For the filling:

  • 300 gr chocolate (min 50% cocoa)
  • 450 ml sweetened whipped cream
  • 200 gr ground walnuts
  • 50 gr butter 
  • 50 ml milk 
  • 20 ml rum extract
  • 2 tbsp brandy or cognac


  • 100 g sugar 
  • 200 ml water 
  • 20 ml rum extract
  • 1 tbsp brandy or cognac

For glazing: 

  • 150 gr chocolate (min 50% cocoa)
  • 50 g butter
  • 50 ml whipped cream
Preparation: 1. Beat the eggs with the sugar for 15-20 minutes until tripled its size. Then put flour mixed with cocoa (previously sifted), stirring very slowly, bit by bit, from the bottom up. Place mixture into a round shape baking pan (or two identical), lined with parchment paper and bake 35-40 minutes over medium-low heat – 170 C. After baking (toothpick test when done), turn off the oven and leave the cake in oven for 15 minutes with the door open, to cool down gradually. After 15 minutes, put it on a metal grille to cool completely.
 2. For the filling: in the microwave, melt the chocolate with the butter and milk. Put aside to cool down and then add whipped cream. Mix gently until fully incorporated. From the composition, keep 2-3 tbsp to decorate the cake at the end. To the remaining mixture, add finely ground walnuts, rum and brandy or cognac or both???. I like that!! Keep the filling in the fridge until ready to use.
3. With a serrated knife, cut the cake in 4 pieces or each cake layer in half horizontally. The four tops have to be  brushed with the sirop until moist.
 4. For the sirop: put the water and sugar in a sauce pan and boil for few minutes until thickens slightly. When cold, add rum extract and brandy or cognac.
5. Place one of the cake layers on your serving platter. Spread the cake layer with a layer of filling. Place another layer of cake on top of the filling and continue the same with the rest of them.
6. For the glazing: place the chopped chocolate and butter in a heat proof bowl. Put the bowl over a saucepan  of simmering water and melt until smooth, add cream stirring gently. Then pour the glazing over the cooled cake. Let stand until glazing has thickened. Enjoy!

Romanian mini cheese cakes

This Romanian desert is definitely my favorite BY FAR! This is one of those recipes you must try at least once in your life!


  • 500g flour
  • 4 egg yolks
  • 100g sour cream
  • 100g melted butter or other shortening
  • 1x8g bag of dry yeast
  • 1/2 teaspoon salt
  • 300ml milk
  • 100g sugar
  • 1 teaspoon grated lemon and orange zest
  • 2 bags of vanilla sugar

 For the filling:

  • 500g of cheese
  • 2 yolks
  • 100g sugar


Heat some milk, dissolve yeast, mix with 2-3 tablespoons flour and let rise in a warm place. Mix the egg yolks with sugar and salt, yeast. Add milk, sour cream, lemon and orange zest, vanilla and flour. Work the dough for 20 minutes, then add the shortening little by little. Let rise one hour, after which lies a sheet of 4-5 mm thick. Cut squares of 10/10 cm and filled them with cheese filling. Gather corners opposite each other, brush with beaten egg yolk and place on a greased tray. Brush the top with beaten egg yolk and sugar. Bake at low heat for 10 minutes, then continue baking on medium-high heat.When ready sprinkle with vanilla sugar.

To prepare stuffing, put the cottage cheese in a large bowl, mix with the egg yolks and sugar.