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chocolate

Blueberry Chocolate Muffins

Blueberry Chocolate Muffins

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Rich, fluffy, crumbly muffins.

Preparation time: About 45 minutes
Level: Easy
Quantity: About 24 muffins

Ingredients:
250 g flour
2 tsp baking powder
0.5 tsp sea salt
300 g fresh blueberries
180 g sugar
120 g melted butter
2 large eggs
2 tsp vanilla sugar
200 ml milk
150 g dark chocolate chips or chopped chocolate

Muffin crumbs:
70 g flour
120 g sugar
60 g melted butter

Preparation:

  1. Melt the butter, mix all the ingredients in a large bowl: flour, baking powder, sea salt, vanilla sugar, sugar, melted butter, eggs, milk, and chocolate.
  2. Sprinkle the blueberries in a bowl until slightly moist, mix with 1 tbsp flour. This will prevent the blueberries from sinking to the bottom of the muffins. Mix the prepared blueberries into the batter.
  3. Make the crumbs for the muffins. To do this, melt the butter and mix it with the flour and sugar, and mix between your fingers until it forms a smooth, semi-dry crumb.
  4. Preheat the oven to 200 degrees C.
  5. Line the muffin tins with paper liners, pour the muffin batter into the tins so that they are filled almost to the brim. Shake the muffin crumbs on top and bake at 200 degrees C until the muffins turn golden brown on top. This will take about 15-20 minutes.
    Make all the muffins in the same way. Let the muffins cool for a few minutes before placing them on a serving tray.
    Ready!!
Chocolate chip cookies with chili and sea salt flakes

Chocolate chip cookies with chili and sea salt flakes

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Recipes for chili chocolate chip cookies are circulating on Mexican food sites and blogs, mostly using very hot chili powders. I made my own version of these cookies. I put about half as much chili powder as usual but still, these cookies will wake you up. When prepared in this way, the cookies come out very soft, either slightly runny on the inside or at least with a soft consistency.

Preparation time: 1.5 hours
Level: Easy
Quantity: About 70 cookies

Ingredients:
250 g wheat flour
80 g of dark cocoa powder
0.5 teaspoon of chili powder
2 eggs
1 teaspoon of ground cinnamon
250 g room temperature butter
170 g of sugar
1.5 teaspoons of vanilla sugar
400 g of dark chocolate buttons or chopped chocolate
Sea salt flakes for sprinkling on cookies

Preparation:

  1. Mix sugar, butter, flour, eggs, chili, cinnamon, cocoa powder, sugar and dark chocolate.
  2. Mix the components into a smooth dough. Shape the dough into 2.5 cm balls and place on a baking sheet covered with baking paper.
  3. Sprinkle sea salt flakes on the cookies.
  4. Bake at 180 degrees for 12 minutes, no more. Allow the cookies to cool properly after baking.
  5. Transfer to an airtight container and store in a cool place.
    Ready!!
Cantucci with almonds and chocolate

Cantucci with almonds and chocolate

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Traditional Italian cookies from the Tuscany region. These cookies are sold in every shop and cafe in Tuscany. There wasn’t a candy shop or coffee shop in Florence that didn’t have them. They are mostly made simply, using unpeeled almonds for filling, but there were also variants with almonds and chocolate, variants with pistachios.
These cookies are special because they are baked twice, first in the loaf and then the loaf is cut into pieces, and the cookies are baked once more.
Very nice cookies to enjoy with morning coffee. In Tuscany, these cookies are served with Vin Santo dessert wine but these are also good to eat without anything.

Preparation time: About 1.5 hours including baking
Level: Medium
Quantity: About 60 cookies

Ingredients:
120 g of butter
600 g of flour
300 g of sugar
200 g of unpeeled almonds
200 g dark chocolate, chopped
4 eggs
Grated zest of two lemons
1 teaspoon of vanilla sugar
1 teaspoon of baking powder
A little sea salt

Preparation:

  1. Combine butter, sugar, egg, vanilla sugar, salt, flour, and baking powder in a large bowl.
  2. Knead this mixture into a smooth dough, add almonds and chocolate, and knead into the dough.
  3. Shape the dough into four or five oblong loaves with a diameter of about 4 cm and place them on a baking sheet covered with baking paper.
  4. Bake at 180 degrees C for 20 minutes until the dough loaves become slightly golden brown.
  5. Carefully put the dough loaf on the cutting board while it is still warm and cut slices about 2 cm thick with a very sharp knife, place the slice on a baking sheet covered with baking paper and bake for another 10-15 minutes until the cookies are golden brown.
  6. Store in an airtight box.
    Ready!!
Spring flower cookies

Spring flower cookies

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A cookie classic from the Soviet era. Butter cookies, which are shaped into a flower shape, are baked until brown on the outside, and chocolate icing is added to the center of the flower.

Preparation time: 30 minutes to prepare the dough, about 1 hour to bake
Level: Easy
Quantity: About 60 cookies

Ingredients:
400 g butter at room temperature
250 g of sugar
500 g wheat flour
1.5 teaspoons of vanilla sugar
2 eggs

Icing:
100 g of milk chocolate
50 g of whipped cream

Preparation:

  1. Mix butter with sugar and vanilla sugar until foamy.
  2. Add eggs and beat.
  3. Add the flour and mix until smooth.
  4. Place the dough in a baking bag equipped with a star-shaped nozzle or use a cookie press.
  5. Spray flower-shaped cookies on a baking pan covered with baking paper, and bake at 180 degrees C for about 15 minutes until the cookies turn slightly brown.
  6. Put the cookies on a wire rack and let them cool.
  7. Prepare the glaze. Melt the chocolate in a heavy-bottomed pot over very low heat, add the whipped cream while it’s melting, and mix until smooth.
  8. Put the glaze in a baking bag and sprinkle chocolate on the top of each cookie. The more chocolate you add, the tastier the cookies will be, but with too much chocolate, it tends to fall apart, as happened with my cookies.
    Allow the cookies to cool and store them in a cool, dry, airtight container.
    Ready!!
Chocolate cookies with chocolate chips and grated orange peel

Chocolate cookies with chocolate chips and grated orange peel

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Cookies that no one can blame haven’t enough chocolate in them. In addition to pieces of white and dark chocolate, a good amount of cocoa powder is added to the cookies, which gives them a nice brown color. Freshly grated orange peel gives the cookies a slight citrus aftertaste.

Preparation time: 30 minutes to prepare the dough, about 1 hour to bake
Level: Easy
Quantity: About 40 cookies

Ingredients:
200 g room temperature butter
230 g of brown sugar
270 g wheat flour
1.5 teaspoons of vanilla sugar
2 eggs
1.5 teaspoons of baking powder
A pinch of sea salt
200 g of white chocolate, crushed
200 g of dark chocolate, crushed
50 g of cocoa
Grated peel of 1 orange

Preparation:

  1. Beat butter with sugar and vanilla sugar until foamy.
  2. Add eggs and beat.
  3. Add flour, baking powder, salt, cocoa, grated orange peel, and chocolate chips, and mix with a spoon until smooth.
  4. Put dough balls with a diameter of about 2.5 cm on a baking sheet covered with baking paper and bake them at 180 degrees C for about 12 minutes until the cookies are soft to the touch, but not doughy.
    Allow the cookies to cool and store them in a cool, dry, airtight container.
    Ready!!
Oatmeal cookies with milk chocolate chips

Oatmeal cookies with milk chocolate chips

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One of the cookies is considered an Estonian classic. I don’t know Estonian family that doesn’t make them. These cookies can be made quite easily, but it is also possible to add various toppings, dried cranberries, cherry pieces, dark and light chocolate.
I made oatmeal cookies using brown sugar and milk chocolate chips.

Preparation time: 15 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: About 75 cookies

Ingredients:
700 g of larger oatmeal
300 g of melted butter
260 g of brown sugar
2 teaspoons of vanilla sugar
6 eggs
400 g of chopped milk chocolate

Preparation:

  1. Beat the eggs, sugar, and vanilla sugar lightly using a spoon
  2. Melt the butter over low heat and add to the mixture. Add oatmeal
  3. chop the chocolate into pieces with a knife, add to the mixture, and mix with a spoon until smooth.
  4. Using a teaspoon, place piles of about 2-3 cm in diameter on a baking sheet covered with baking paper
  5. Bake at 180 degrees C for 12-13 minutes.
    Ready!!
Chocolate chip cookies

Chocolate chip cookies

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Cookies associated with the US. The tradition of eating chocolate chip cookies started in the USA in the late 30s of the 20th century, probably by Ruth Graves Wakefield, who mixed chopped Nestle cookie pieces into the cookies. Now, these cookies have gained worldwide recognition.

Preparation time: 20 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: about 60 cookies

Ingredients:
300 g room temperature butter
200 g of sugar
150 g of brown sugar
400 g of flour
1.5 teaspoons of vanilla sugar
2 eggs
2 teaspoons of baking powder
400 g of milk chocolate or a mixture of 200 g of milk chocolate and dark chocolate
0.25 teaspoons of sea salt

Preparation:

  1. Beat with room temperature or sugar to a beautiful white foam.
  2. Add the eggs one by one and whisk the batter after adding each egg.
  3. Add flour and baking powder and salt and mix the dough until smooth.
  4. Coarsely chop the chocolate and add to the dough, mix until smooth
  5. Shape the dough into a sausage about 4 cm thick and cut it into 1 cm thick slices. It is better to do this when the dough is cold.
  6. Put the dough slices on a baking sheet covered with baking paper. Before placing them on the plate, shape them between your hands to make them rounder if necessary.
  7. Bake at 200 degrees C for 8-10 minutes, no longer.
  8. Cool the cookies on a wire rack or plate and store them in an airtight jar.
    Ready!!
Zebra cake

Zebra cake

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One of the marble cakes I made as a chocolate cake for Kirsta’s birthday.
Biscuit cake with rich chocolate cream to add juiciness.

Preparation time: about 2 hours
Level: Average
Quantity: about 16 slices of cake

Ingredients:

Cake bases:
200g butter
500 g of flour
2 teaspoons baking powder
1 teaspoon sea salt
3 eggs and egg whites of 4 more eggs
500 g of sugar
2 teaspoons vanilla
500 ml of milk
60 g of cocoa powder

Cream:
300 g of cream cheese
200 g of room temperature butter
250 g of sugar
75 g of cocoa
1 teaspoon vanilla sugar
0.5 teaspoons of sea salt

Preparation:
1. Separate the egg whites from the egg yolks, making sure that the egg yolks do not get into the egg whites
2. Whisk the egg whites into a heavy foam
3. Whisk 3 egg yolks with sugar and milk to the foam, add vanilla and sea salt
4. Add flour and baking powder and mix the dough until smooth. Mix the egg foam into the dough.
5. Divide the dough into equal parts. Add the cocoa to one part and mix until smooth
6. Line two 24 cm tins or three 19 cm cake tins with parchment paper.
7. Place 1 tablespoon of white dough in the middle of the form and add 1 tablespoon of brown dough. Continue until all of the dough is over.
8. Bake the cakes at 180 degrees for 30-40 minutes until the cakes are ready
9. Let the bottom of the cake cool and make a cream at the same time
10. Mix butter, cocoa, vanilla sugar, and sea salt into a smooth and shiny cream
11. Place one cake base on a serving tray, apply generously a cream and proceed in the same way with the other base of the cake.
12. Spread cream on the sides and top of the cake, garnish and add strawberries or blueberries
13. Let the cake stand overnight to even out the flavors
Ready !!

Chocolate cake with lemon marzipan cream

Chocolate cake with lemon marzipan cream

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I made this cake for Krista’s birthday in August 2021. Chocolate cakes can be made in hundreds of different variants. This is a more serious, juicy, richly chocolate variant, which is given a slightly more sour tone by the lemon marzipan cream. By following this recipe, you can make a high, 6-layered cake with a diameter of 21 cm, but it can also be made with fewer layers.

Cooking time: About 3 hours from the start of baking until the cake is assembled
Level: average
Quantity: 16 slices, 19 cm cake tin

Ingredients:

Cake bases:
190 g of wheat flour
3 medium eggs
250 g of granulated sugar
2.5 teaspoons baking powder
80 g of dark cocoa powder
220 g 82% farm butter
200 g of dark chocolate with 70% cocoa content
200 g of cream cheese
vanilla

Chocolate cream
150 g butter
100 g of sugar
60 g almond flour
200 g of cream cheese
vanilla sugar
150 g of dark chocolate

Lemon marzipan cream
150 g of almond flour
150 g icing sugar
Juice of 1 lemon
water if the cream is too thick

Preparation:
1. Make cake bases. To do this, melt the butter and chocolate over low heat, add the remaining components. Using electric mixer mix until smooth.
2. Divide the dough into three 21 cm cake tins and bake at 150 degrees for about 35-40 minutes until the test tube is clean.
3. Cool the cake bases completely
4. To make the chocolate cream, melt the butter and chocolate on low heat, mix the rest of the cream components until a beautiful shiny cream. Allow cooling in the refrigerator for about an hour to make the cream less flowing
5. To make lemon marzipan, mix almond flour with icing sugar, add lemon juice and mix into the dough. If the dough is too thick, add water. The marzipan I used for the cake cream was rollable but quite soft and sticky.
6. When the cake bases have cooled, cut them crosswise into two layers.
7. Place one layer on a serving plate and spread generously a chocolate cream. Cover with the next layer, apply a layer of marzipan.
8. Use a regular rolling pin or glass bottle to roll the marzipan. Shake the icing sugar on the work surface and roll the marzipan piece into a cake the size of a layer about 0.5 cm thick. Place it on the base of the cake.
9. Do the same with all layers of cake. Cover them in turn with chocolate cream and marzipan layer.
10. Cover the sides and surface of the cake with chocolate cream. Garnish the cake with fresh strawberries or other berries.
11. It would be best to eat it when this cake has been standing overnight or even for two days
Ready !!

Creamy chocolate cheesecake

Creamy chocolate cheesecake

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The different variations of this cake, one more complex than the other, move around the world quite a lot. I summarized these recipes and modified them to simplify the recipe and make it more chocolatey and tasty. It was very necessary to add extra chocolate to the recipe. That’s how it fell out. Those who have tasted it know what I am talking about.

Preparation time: 1h
Level: easy
Quantity: One 24 cm cake

Ingredients:
Base:
200 g digestive cookies
1 tablespoon cocoa
50 g of sugar
60 g of melted butter

Cake:
700 g cream cheese (Philadeplhia, Creme bonjour)
200 g of whipped cream
200 g of sugar
2 teaspoons vanilla sugar
4 large eggs
A little brown sugar to shake
Sea salt with your fingertips
2 tablespoons flour

25 g cocoa powder

Cover:
35 g whipped cream
100 g of dark chocolate

Preparation:
1. Crush the cookies, add sugar and cocoa, melt the butter and add to the cookie crumbs. Mix well
2. Lining the cake tin with parchment paper and pour the biscuit mixture into the tin, smooth with a spoon
3. Bake at 180 degrees for about 15 minutes
4. Mix the finished cake mixture. Using an electric mixer mix the cream cheese, whipped cream, eggs, flour, vanilla sugar, sugar and cocoa.
5. Pour the mixture onto the baked cake base. Place the oven bath in hot water to generate steam, otherwise, the cake may crack.
6. Bake the cake for about 45 minutes at 180 degrees. The cake may look not ready and shaky in the middle, but that’s the way it should be.
7. Remove the cake from the oven and cool completely
8. Remove the cake tin releasing it with a knife
9. Melt the whipped cream and chocolate on low heat and pour over the cake, it will form a soft chocolate layer
Serve with berries or eat as it is. Be sure to cool the cake well before serving, this cake is pretty soft and creamy
Ready !!

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