During Christmas time, I believe that nothing is forbidden. It’s a happy time where you can eat and drink whatever you wish. It’s basically the Friday night of the year. You work and you work all year round to then enjoy this enchanted time, alive with cookies, multi-layered cakes, chestnuts, chimneys, snow, friends, family and children who believe in Santa.
Among the things you can bake to offer guests or even to have yourself with tea, are those soft and mellow brownies that can be done in no time. Plus, chances are you won’t have to run to the supermarket to get the ingredients because they’re so basic you probably have them already.
So here’s what you’ll need:
– 170 grams of Semisweet Chocolate Chips
– 100 grams of Unsalted Butter
– 2 Eggs
– 1 cup of Sugar
– 1 teaspoon of Vanilla
– 0.5 teaspoon of Baking Powder
– 0.25 teaspoon of fine Salt
– 1 cup of all-purpose Flour

How to make it:

1) In a medium saucepan, melt the chocolate and the butter on low heat, while stirring regularly. Then let it cool for 5 minutes

2) In a large bowl, stir with a large spatula the eggs, sugar, vanilla, baking powder and salt, until evenly incorporated

3) Add the chocolate mixture to the large bowl and stir until combined


4) Add the flour and fold it gently until it’s fully incorporated

5) Pour into a mold, or shaped molds if you have some, and bake for approximately 30 minutes or until a skewer comes out clean

6) When out of the oven, let them cool for 20 minutes and shape

Enjoy them with a cup of tea next to your Christmas Tree πŸ˜‰


Going back to Khater’s fig and brie shells, it has come to our attention that the things you can do with those pastries are numerous indeed. They’re an easy fix for any salty or sweet bites you wish to entertain your guests with. What we created last week, were these delicious White Chocolate and Raspberry Rolls. It is super easy, fast and will leave your guests entirely satisfied.
What you’ll need is simple:
– Filo pastries (we used triangular ones here)
– 1 box (approximately 150 grams) of Raspberries
– White chocolate
– Powder Sugar – for the last touch
– A chunk of melted butter for glazing

How to make it: 1) Cut the chocolate into small bits

2) On each pastry triangle, line bits of chocolate and a few raspberries (cut in half if you prefer)

3) Roll them by first tightening your grip and folding each corner like in the picture below; then secure with a toothpick

4) Repeat with all of them

5) Place all the rolls on an oven tray and glaze them with a bit of melted butter

6) Place them in the oven (on medium heat) for about 15 minutes or until they look golden

7) Sprinkle powder sugar on top

And serve while still hot!

For any occasion, a homemade chocolate cake fits perfectly. Whether it’s a friend or family member’s birthday, or a simple invitation to dinner, it’s all you need. You can also make several small ones and make it a multi-layered chocolate cake. This recipe here will help you make a fluffy, not-so-heavy cake that will leave everyone satisfied. I personally made it twice in the last month for one of our friends’ birthday and also to welcome a little baby boy to the world!
So here’s what you’ll need:
For the cake:
– 5 Eggs
– 2 cups of Sugar
– 2 cups of cake Flour
– 200 g of unsalted Butter (softened)
– 1 tall glass of Milk
– 5 tablespoons of Cocoa chocolate powder
– 1 tablespoon of Baking powder
For the frosting:
– 200 g of dark chocolate
– Light fresh cream
– 2 tablespoons of cornstarch
For the material:
– A mold of your choice. I chose a relatively small one for the purpose of making a multi-layered cake
– A spatula for the frosting
– Icing writing, if you wish to write something on your cake

How to make it:
1) Separate egg whites and egg yolks and set them aside
2) In a bowl, mix the milk and the cocoa powder, then add the flour and baking powder
3) In another bowl, beat the butter and sugar until smooth, then add the egg yolks and beat again until the mix is homogeneous
4) In a third bowl, beat the egg whites (with a pinch of coarse salt to remove the egg smell) until they look like snow

5) Add the chocolate mix to the butter and sugar mix and beat

6) Then gently fold the egg whites into the whole mixture

7) Now here, you have to options:
If you wish to make a single-layered cake, pour the whole mix into a greased mold (click here to see how to grease a mold), and cook in the oven at a maximum temperature for 30 minutes or until a stick comes out clean.
If you wish to make a multi-layered cake, pour half of the mixture into the mold and bake. Then pour the second half and bake.
8) Make the frosting:
    Melt the 200 g of dark chocolate in a bain-marie (click here to see how)
    Once the chocolate is melted, add the cream, then the corn starch and mix well until they are all             combined
9) For a single layer cake: (skip to step 10 for the multi-layered cake)
Once the cake is out of the oven, wait for it about 30 minutes to cool and add the frosting on top and on the sides, then decorate with the toppings of your choice. You can either write something on it with icing tubes, or decorate it with fruits of your choice – I chose raspberries and blueberries for their great and vivid colors.
10) If you choose to make a multi-layered cake:
Once both cakes are out of the oven and have cooled down, first cover the base cake with frosting, then add the second cake on top and cover them both with frosting. you can also separate them with raspberries, then cover the top with the toppings of your choice.
Also, great news!! If you’re too busy at work and don’t have time to make it, you can order your cake from Breadonbutter! Just email me at: lynnbedran@gmail.com for more details πŸ™‚
It’s only a week ago that I brought myself to making this dessert that has always, for some reason, intrigued me. I looked for a simple tiramisu recipe with a twist and found this one on Jamie Oliver’s website. This chocolatey tiramisu turned out to be totally different from a normal one, but a hundred times better!
What you’ll need:
– 250 grams of 70% Cocoa Dark Chocolate (200 g to melt, 50 g to sprinkle on top at the end)
– 40 grams of Butter, diced
– Sea Salt
– 15 to 20 Sponge Fingers
– 400 ml of hot sweetened coffee – I chose Nescafe, but you can also make it with Nespresso or any other coffee you like
– Vin Santo, or any other dessert wine
– 4 Eggs
– 75 grams of Sugar
– 500 grams Mascarpone
– 1 orange
How to make it:
1) In a heatproof bowl, break the 200 grams of dark chocolate and melt them, along with the butter (by placing them above boiling water – be careful not to let the bowl touch the water). This melting technique is called “bain-marie”. You can click here to view how it’s done.
Until it looks like this (below).

2) In the final serving bowl, cover the bottom with the sponge fingers

3) Pour the hot coffee on top

4) Then the melted chocolate and butter

5) In two different bowls, separate egg whites and egg yolks

6) Whisk the egg whites with a pinch of sea salt

7) Whisk the egg yolks with the sugar. Then add the mascarpone and 2 tablespoons of Vin Santo

Until it looks like this (below)

8) Add the egg whites to the egg yolks mix and whisk them all together

Until you get a homogeneous mix (below)

9) Pour the mix on top of the sponge fingers and chocolate (in the final serving bowl)
10) Grab a shredder and use it to sprinkle chocolate and orange zest on top of the cream, and you’re done!

There’s a nice looking, delicious dessert. Leave it in the fridge until your guests arrive.