Chocolate Squares / Čokoladne kocke

Do you have a desert for Valentine’s Day all figured out yet? No? Well, my friends, you are in luck. This cake is super tasty and juicy, but also really simple to make.

There are two ways you can go about it when it comes to ganache. You can either cool the base and the ganache completely or pour the warm ganache on a warm base. The first option will keep those two separated and the base will be more brownie-like, with a thick layer of ganache on top. The second option will yield a juicier cake as a good deal of ganache will soak right into the base. I actually prefer this method and result, but took photos of the first option. But whatever you choose to do, this cake is da bomb!

Since this desert is quite decadent and rich, I decided to bake it in a small pan. But feel free to double the recipe if you’re having a party or just want more chocolate in your life. Also, I’m super keen on a bit of saltiness, so a small pinch of fleur de sel will definitely seal the deal. Of course, you can skip this altogether, but you’ll definitely be missing out.

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INGREDIENTS:

(Yields 12 squares / 0.37 EUR per square / 4.45 EUR for all)

For the cake batter:

2 eggs (0.40 EUR)

Pinch of salt (0.01 EUR)

2 tbsp sugar (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

4 tbsp butter, melted (0.53 EUR)

50 grams dark chocolate, melted (0.53 EUR)

4 tbsp ground walnuts (0.27 EUR)

2 tbsp all-purpose flour (0.01 EUR)

¼ tsp baking powder (0.01 EUR)

For ganache:

1 cup heavy cream (1.00 EUR)

150 grams dark chocolate (1.60 EUR)

1 tbsp sugar (0.01 EUR)

Additional:

Butter for greasing the pan (0.03 EUR)

A pinch of fleur de sel for sprinkling (0.01 EUR)

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METHOD:

Preheat oven to 180°C. Grease a square baking pan with butter, line with parchment paper and set aside. Separate the egg whites and beat them with a pinch of salt for a few minutes, until firm peaks form.

In a separate bowl beat the yolks with sugar and vanilla. Mix in melted butter and chocolate, then add in walnuts, flour and baking powder and mix until uniform. Finally, gently fold in the egg whites and transfer the batter into a prepared pan. Even out the surface and bake for about 20 minutes, until a toothpick inserted comes out clean. Just a small note – I used a heavy ceramic baking dish which took ages to warm up, so my cake took almost 30 minutes to bake. Lighter baking dish will mean shorter baking time.

While the base is baking, cook the heavy cream with dark chocolate and sugar on low heat, until the chocolate is fully melted, while stirring frequently. Once the chocolate is melted, immediately remove the heat.

Once the cake base is done and ganache is cooked, allow them both to cool down, all according to the cake options described above. Using a fork, make a few holes in the cake base. Then pour the ganache over base, sprinkle with fleur de sel and refrigerate for a few hours and best overnight, so the cake can set. Cut the cake into squares and serve on its own, or with a bit of whipped cream and some fresh berries.

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Jeste li već isplanirali desert za Valentinovo? Ne? Dragi moji, imate sreće. Ovaj kolač je jako sočan i ukusan, a ujedno i sasvim jednostavan za napraviti.

Što se tiče glazure, imate dvije opcije. Možete ili sasvim ohladiti biskvit i glazuru, prije nego ju izlijete na tortu, ili preko toplog biskvita preliti toplu glazuru. U prvoj opciji će glazura i biskvit biti odvojeni, a biskvit će poprilično podsjećati na brownije, sa debelim slojem glazure na vrhu. S drugom ćete opcijom dobiti sočniji kolač, a većina će se glazure upiti u biskvit. Osobno mi je ta opcija draža, iako sam fotkala onu prvu. No kako god da napravili, kolač je bomba!

Pošto je ovaj desert poprilično dekadentan i bogat, ja sam ga ispekla u maloj posudi. No slobodno poduplajte recept ako radite tulum ili jednostavno želite više čokolade u životu. Također, meni uz slatko paše i malo slanog, tako da je mali prstohvat cvijeta soli došao kao naručen. Naravno, vi to slobodno izostavite, ali doživljaj neće biti jednak.

SASTOJCI:

(Za 12 kocki / 2,78 kn po kocki / 33,34 kn za sve)

Za biskvit:

2 jaja (3,00 kn)

Prstohvat soli (0,01 kn)

2 žlice šećera (0,10 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

4 žlice maslaca, rastopljene (4,00 kn)

50 g tamne čokolade, rastopljene (4,00 kn)

4 žlice mljevenih oraha (2,00 kn)

2 žlice glatkog brašna (0,10 kn)

¼ žličice praška za pecivo (0,03 kn)

Za glazuru:

1 šalica slatkog vrhnja (7,50 kn)

150 g tamne čokolade (12,00 kn)

1 žlica šećera (0,05 kn)

Dodatno:

Maslac za namastiti posudu (0,25 kn)

Prstohvat cvijeta soli za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Namastite četvrtasti protvan, obložite papirom za pečenje i stavite na stranu. Odvojite bjelanjke od žutanjaka, pa bjelanjke sa prstohvatom soli istucite u čvrsti snijeg.

U drugoj posudi dobro izmiksajte žutanjke sa šećerom i vanilijom. Umiješajte otopljene maslac i čokoladu, pa dodajte orahe, brašno i prašak za pecivo te miksajte dok ne bude jednolično. Za kraj nježno umiješajte snijeg od bjelanjaka, pa smjesu premjestite u pripremljeni protvan. Poravnajte biskvit i pecite oko 20 minuta, dok čačkalica umetnuta u biskvit ne bude čista. Samo mala napomena – ja sam pekla biskvit u teškoj keramičkoj posudi kojoj treba sto godina da se ugrije, pa mi se biskvit pekao skoro 30 minuta. Laganiji protvan znači da će se biskvit kraće peći.

Dok se biskvit peče, stavite slatko vrhnje, čokoladu i šećer na laganu vatru te kuhajte uz neprestano miješanje dok se čokolada skroz ne otopi. Maknite s vatre čim se čokolada rastopi.

Kada je biskvit pečen, a glazura spremna, pustite da se ohlade prema opcijama koje sam opisala u uvodu. Vilicom izbockajte rupice u biskvitu pa ga zalijte glazurom koju posipajte cvijetom soli. Stavite kolač u hladnjak na par sati, a najbolje preko noći, da se glazura stisne. Izrežite kolač na kocke i poslužite, ili samog za sebe, ili sa malo šlaga i svježeg bobičastog voća.

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Chocolate Squares / Čokoladne kocke

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

I love cheesecake in every possible shape and form and I love blueberries. Try and guess how I feel about this cake. 😀

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INGREDIENTS:

(Yields 1 medium sized cake / 7.14 EUR)

For the crust:

1 cup ground walnuts (1.33 EUR)

½ cup ground oats (0.10 EUR)

3 tbsp honey (0.40 EUR)

3 tbsp butter, melted (0.40 EUR)

For the cream cheese filling:

2 eggs, at room temperature (0.40 EUR)

500 grams cream cheese, softened at room temperature (2.00 EUR)

2 tbsp lemon juice (0.27 EUR)

4 tbsp honey (0.53 EUR)

1 tsp pure vanilla extract (0.03 EUR)

Pinch of salt (0.01 EUR)

For the topping:

1 cup fresh blueberries (1.33 EUR)

2 tbsp honey (0.27 EUR)

Additional:

Butter for greasing the pan (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Grease a springform round cake pan with butter and line with parchment paper. Set aside. Combine all crust ingredients and press the dough evenly into the bottom of prepared cake pan. I find the easiest way to do the combining is in the food processor, after I grind down walnuts and oats. Bake for 5 minutes, remove from the oven and immediately reduce temperature to 170°C.

Meanwhile, while the crust is baking, using a hand mixer beat all of the cheese filling ingredients for about 2-3 minutes, until creamy and even. Just be sure that both your cheese and your eggs are at room temperature when you start mixing. Pour the batter over hot crust and gently shake to even out. Sprinkle fresh blueberries on top, drizzle with honey and return to the oven. Bake for 30 minutes, until the center is almost set. The filling will firm up more as it cools down.

Allow the cake to come to room temperature, then refrigerate for at least 3-4 hours before serving.

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Obožavam čizkejk u svakom mogućem obliku i obožavam borovnice. Probajte zamisliti kako se osjećam u vezi ove torte. 😀

PRIPREMA:

(Za 1 srednje veliku tortu / 53,46kn)

Za koru:

1 šalica mljevenih oraha (10,00 kn)

½ šalice fino mljevenih zobenih pahuljica (0,75 kn)

3 žlice meda (3,00 kn)

3 žlice maslaca, rastopljene (3,00 kn)

Za kremu od sira:

2 jaja, na sobnoj temperaturi (3,00 kn)

500 grama svježeg sira, omekšanog na sobnoj temeperaturi (15,00 kn)

2 žlice soka od limuna (2,00 kn)

4 žlice meda (4,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

Prstohvat soli (0,01 kn)

Za posipanje:

1 šalica svježih borovnica (10,00 kn)

2 žlice meda (2,00 kn)

Dodatno:

Maslac za namastiti kalup (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Namastite okrugli kalup sa odvojivim dnom i obložite papirom za pečenje. Stavite na stranu. Pomiješajte sve sastojke za koru i utisnite u dno kalupa. Meni je najlakše sve ubaciti u multipraktik nakon što smeljem orahe i zobene pahuljice. Pecite 5 minuta, maknite iz pećnice i odmah smanjite temperaturu na 170°C.

U međuvremenu, dok se kora peče, 2-3 minute miksajte skupa sve sastojke za kremu od sira, dok sve ne bude jednolično. Samo pazite da su vam i jaja i sir na sobnoj temperaturi kada počnete sa miksanjem. Izlijte kremu na vruću koru i nježno prodrmajte kalup da se sve poravna. Raštrkajte svježe borovnice po kremi i pokapajte medom. Vratite kolač u pećnicu i pecite 30 minuta, dok sredina kolača ne bude poprilično čvrsta. Krema će se još stisnuti kako se bude hladila.

Pustite da se kolač ohladi na sobnu temperaturu, onda stavite u hladnjak na barem 3-4 sata prije posluživanja.

Blueberry Cheesecake with Walnut Crust (wheat and refined sugar free) / Torta od sira sa borovnicama i tijestom od oraha (bez pšenice i rafiniranog šećera)

Classic Cheesecake / Klasični cheesecake

I’ve been reluctant to make cheese cake for years and years. Well, more scared, than actually reluctant, because I love eating the cake. But creamy cakes always seemed like an enormous challenge to me. I have no idea why I haven’t tried making cheese cake sooner. It’s actually been a breeze and nothing catastrophic emerged out of it. Well, nothing other than a belly full of delicious cake, if you can call that a catastrophe. 😀

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INGREDIENTS:

(Yields a 22 cm cake / 12 pieces / 4.92 EUR for whole cake / 0.41 EUR per piece

For the cake base:

150 g Petit-Beurre cookies (0.73 EUR)

2 tbps sugar, divided (0.01 EUR)

¼ cup butter, melted + more for greasing pan (0.5 EUR)

For the cheese filling:

500 g fresh or cream cheese, softened at room temperature (1.87 EUR)

2 tbsp lemon juice (0.13 EUR)

2 large eggs (0.4 EUR)

1 tsp pure vanilla extract (0.03 EUR)

3 tpsp sugar (0.01 EUR)

For cream filling:

2 cups crème fraiche (1.20 EUR)

2 tbsp sugar (0.01 EUR)

1 tsp pure vanilla extract (0.03 EUR)

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METHOD:

Preheat oven to 250°C. Lightly grease spring form pan with butter and cover bottom and sides with parchment paper. Sprinkle bottom of the pan with 1 tbsp of sugar and set aside. Blitz cookies in a food processor, or put in a zip lock bag and bash with a rolling pin until fine and crumbly. Mix cookie crumbs with melted butter and remaining 1 tbsp of sugar and gently press into the bottom of prepared spring form pan. Bake for 4 minutes, remove from oven and immediately reduce heat to 170°C.

Meanwhile prepare cheese filling. Mix all the ingredients until creamy and pour over baked cookie base and level with spatula. Bake for 25 minutes at 170°C. Prepare cream filling by mixing all the ingredients until creamy and well combined. After 25 minute mark, turn off the oven to pour cream over cheese filling, level with spatula and place in still warm oven for 5 minutes.

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Let the cake sit on counter until cool and then refridgerate before serving for at least 4-5 hours, but best overnight.


Godinama me bezveze bilo strah probati napraviti cheesecake, iako ga stvarno jako volim jesti. Kremasti kolači su mi se uvijek činili kao nekakav enormni izazov. Iskreno, nije mi jasno zašto nisam prije pokušala napraviti cheesecake jer je stvarno lako i nikakva se katastrofa nije desila. Osim trbuha punog fine torte, ako to možete nazvati katastrofom. 😀

SASTOJCI:

(za jedan cheesecake promjera 22 cm / 12 šnita / 37,07 kn za cijeli / 3,09 kn po šniti)

Za bazu:

150 g Petit-Beurre keksa (5,50 kn)

2 žlice šećera, podijeljene (0,05 kn)

¼ šalice rastopljenog maslaca (4,00 kn)

Za sloj sira:

500 g svježeg ili krem sira, omekšanog na sobnoj temperaturi (14,00 kn)

2 žlice soka od limuna (1,00 kn)

2 jaja (3,00 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

3 žlice šećera (0,07 kn)

Za sloj vrhnja:

2 šalice milerama (9,00 kn)

2 žlice šećera (0,05 kn)

1 žličica ekstrakta od vanilije (0,20 kn)

PRIPREMA:

Zagrijte pećnicu na 250°C. Namastite kalup za pečenje maslacem, obložite dno i stranice papirom za pečenje, posipajte dno 1 žlicom šećera i stavite sa strane. Sameljite kekse u multipraktiku, ili ih stavite u vrećicu za smrzavanje i udrite po njima valjkom za tijesto dok ne dobijete fini prah. Pomiješajte mrvice keksa sa preostalom žlicom šećera i rastopljenim maslacem i lagano prstima utisnite u dno kalupa. Pecite 4 minute, izvadite iz pećnice i smanjite temperaturu na 170°C.

U međuvremenu pripremite kremu od sira tako da izmiksate sve sastojke dok ne dobijete jednoličnu kremastu smjesu. Istresite kremu na pečene kekse, poravnajte i pecite 25 minuta na 170°C. Dok se to peče, pripremite kremu od vrhnja tako da sve sastojke izmiksate u glatku smjesu. Nakon 25 minuta prelijte kremu od vrhnja preko torte, poravnajte i stavite u ugašenu pećnicu na 5 minuta.

Ostavite tortu da se ohladi na sobnu temperaturu i potom ju prije posluživanja stavite u hladnjak na 4-5 sati, ali najbolje preko noći.

Classic Cheesecake / Klasični cheesecake