let’s say “bye bye winter see you never again until December” with this 3 layer chocolate cinnamon cake with a soft honey chantilly filled with fresh sliced strawberries, because we all know that spring is here and we freaking love it.

so the thing is that I bought some really good organic cinnamon, I realised the good quality when I opened the bag and I smelled it. using that almost every morning in my porridge for breakfast I decided to bake something with it as well, so here I am.

this sponge cake is fudgy and plenty of flavour thanks to the soft spicy hit of cinnamon and it’s full of sweetness thanks to the creamy honey chantilly. but never forget about the strawberries, fresh fruit always makes a cake even more interesting.

let’s bake!

(makes about 10 servings)

· ingredients ·
180gr plain flour
2 tsp baking powder
1 Tbsp ground cinnamon
3 Tbsp cocoa powder
180gr unsalted butter at room temperature
180gr muscovado sugar
3 large free range eggs
90ml buttermilk
45ml whole milk
1 + ½ tsp vanilla extract
120gr melted dark chocolate

400gr cold whipping cream
3 Tbsp icing sugar
1 Tbsp honey
sliced strawberries

a dash of chocolate ganache

· step by step ·
grease and line a 15cm baking tin with parchment paper, and preheat the oven at 175ºC.
in a medium bowl sift the plain flower, baking powder, ground cinnamon and cocoa powder together.
in a big bowl beat the unsalted butter with the sifted muscovado sugar until it gets paler.
beat in the eggs on at a time.
pour in the half of the dry mixture and beat again.
add the buttermilk, whole milk and vanilla extract and mix everything well.
pour in the other half of the flour and the melted dark chocolate stirring until all the batter is ready.
place all the batter inside the prepared baking tin and bake it for 60min at 175ºC.
take it out of the oven and leave it for 10min then remove it from the baking tin and let it cool completely in a wire rack.
cut it in 3 layers and fill it with the honey chantilly and sliced strawberries.

in a big bowl whisk the cold whipping cream until it gets thicker but not completely ready.
add the icing sugar and honey and keep whisking until firm peaks are formed.

· tips ·
you always can divide the batter in 3 different baking tins, then the time will be 20min approx. for each cake.
be sure that the cake is completely cooled when you are filling it with the honey chantilly, otherwise this filling will be melted in seconds.
you can cut any kind of fruit you desire like banana or raspberries for example.






in the past two weeks I baked this cake twice and looks like everyone enjoys it quite a lot, so I thought why not to share it here.

maybe you are asking yourselves why the red velvet cake is red and not another random colour. the answer is simple, it’s just the chemical reaction between the baking soda and the cocoa powder in the recipe. but since we like to see a really radioactive red in a cake, we can always use our friend food colouring paste to make it even more gorgeous.

I would describe this chocolate cake as light, moist and fluffy because of the reaction that vinegar and buttermilk gives to the cake, sounds amazing ah? I’m not going to lie, it is.

let’s bake!



(makes about 6 to 8 servings)

· ingredients ·
250g plain flour
1 + ¼ tsp baking soda
40g cocoa powder
½ tsp salt
240ml sunflower oil
300g caster sugar
2 large free range eggs
1 tsp red food colouring paste
½ tsp vanilla extract
100ml cooled coffee
240ml buttermilk
½ tsp white vinegar

230g cream cheese at room temperature
230g mascarpone at room temperature
1 tsp vanilla extract
120g icing sugar

white chocolate with red edible glitter (optional)
golden sprinkles (optional)

· step by step ·
preheat the oven at 180ºC, grease two cake tins (15cm approx.) and line both bases with baking paper.
in a big bowl sift the plain flour, baking soda, cocoa powder and salt, mix everything and set aside.
in another big bowl pour the oil with the caster sugar and whisk until it gets pale.
add the eggs, one at a time, to the sugar mixture and then add the red food colouring with the vanilla extract and mix.
mix the half of the flour mixture with the wet mixture.
pour the half of the buttermilk with all the coffee, mix it and spoon the remaining flour mixture.
stir the white vinegar in the remaining buttermilk and mix it with the rest of the cake mixture.
pour the cake mixture in the prepared cake tins and place them in the oven for about 45min or until a toothpick comes out clean.
leave them cool for 10 minutes minimum and then take them out from the cake tins and let them cool on a wire rack.
cut them in two layers and pipe the cream cheese frosting as you prefer.
decorate the cake with sprinkles and white chocolate with edible glitter if you like.

in a big bowl beat together the cream cheese and mascarpone until smooth.
add the vanilla extract, sifted icing sugar and beat until everything comes together.
place the frosting in a piping bag and decorate the cake as you prefer.

· tips ·
with these quantities you can make a big 3 layers cake, or 2 small 2 layers cakes, or 1 small 3 layers cake which is exactly what I did for this occasion in particular.

I’m not a huge fan of adding food colouring to my cakes, so if you want you can add 2 tsp of red food colouring instead of just 1 tsp as I did.






here I am with my version of this non bake tart with a strong natural colour and a particular acid flavour thanks to the fresh lime juice.

I’m sure that the first thing we all think when we look at the pictures of this post is “wow, look at that bright purple colour”, and no, it’s not photoshopped. But that’s not just the only cool thing of this tart, it has also the amazing combination of melted chocolate and crumbled digestives in the crust.

I also have to warn you that this tart has a quite strong acid flavour because of the limes, but it works so well with the dark chocolate. you really need to try it.

anything else to say, a part of bye summer..I’ll miss you so f much.

let’s bake!




(makes about 12 servings approx.)

· ingredients ·
380g digestives
50g cocoa powder
120g dark chocolate
50g butter

340g fresh blueberry purée
200ml fresh lime juice (approx. 12 limes)
4 large egg yolks
300g caster sugar
50g cornstarch


· step by step ·
In a medium sauce pan melt the butter with the dark chocolate and set aside.
In a food processor, process the digestives until it’s like sand.
In a medium bowl pour in the digestives with the cocoa powder and stir it together.
incorporate the chocolate butter on it and mix until it’s well combined.
spread the mixture homogeneously on a 25cm mould and leave it into the fridge for 1h.

squeeze all the limes and set aside.
pour the blueberries in a food processor and process it until looks like a paste.
pass this paste through a strainer and make sure you take out all the liquid possible.
in a medium sauce pan wish the lime juice with the egg yolks, sugar and sift cornstarch.
place the sauce pan in a medium-high heat and don’t stop stirring until you see a kind of custard texture coming out.
pour the mixture on the top of the crust and leave it into the fridge minimum 8hrs.
put on the top the remain blueberries to decorate it.

· tips ·
if you don’t like blueberries you can change them for blackberries or also strawberries.
you can also change the limes for lemons, but I particularly like more the acid flavour of lime in this recipe mixed with the blueberries.



brownie 1

brownie 2

brownie 3
who doesn’t like brownie? no one in the entire earth, right? I freaking love brownie in winter or summer, doesn’t matter. but what really matters it’s the chewy and fudgy consistence that you can give to it, because that’s how I like them!

that’s why I’m here today after a long time, to tell you the secret about how to bake a perfect brownie. so basically all you need it’s a good quality dark chocolate (75% at least) and melt it. that’s it fellas..melt the chocolate, don’t use chocolate powder, simple as that. the reason is that that’s gonna make the brownie even more fudgy than the usual.

and second part, the timing, check the consistence (from the minute 30) with a stick because you don’t want a caky brownie this time, you want a fudgy brownie.

let’s bake!

brownie 6

brownie 4

brownie 5

(makes about 20 medium brownies)

· ingredients ·
250g unsalted butter
250g dark chocolate
350g caster sugar
6 large free range eggs
1 tsp vanilla extract
150g plain flour
¼ tsp salt
200g walnuts

· step by step ·
preheat the oven at 190ºC and prepare a rectangular baking tin lined with baking paper on the bottom.
melt the butter with the chocolate in a medium bowl at bain marie and once it’s done remove from the heat and let that cool.
in a big bowl pour the caster sugar and beat the eggs until looks a bit lighter.
add the vanilla extract, pour the melted chocolate and keep mixing until everything is well combined.
sift the flour and incorporate it to the mixture with the salt and mix it well.
put the walnuts in a plastic bag and smash them up with a rolling pin just a bit.
pour the walnuts in the baking tin and on the top pour all the brownie batter.
bake it for about 40min at 190ºC.
remove from the oven and let it cool for about 1h or 1:30hrs, and then cut them in little squares.

· tips ·
make sure you buy a really good quality chocolate for bests results, such as 75% or even more.
you can mix the walnuts with the brownie batter, but I just like them to be on the bottom.
be very careful with the baking timing, it really depends on your oven, so start to check the consistency of the brownie from the minute 30 so on.
obviously you can serve them with vanilla ice cream or just a simple whipped cream to make them even more bloody delicious!




mini chocolate pavlovas with salted caramel and strawberries 6

mini chocolate pavlovas with salted caramel and strawberries 2

mini chocolate pavlovas with salted caramel and strawberries 9


definitely these little beauties are one of the bests things I’ve made for this blog.

it’s been already so many times that I made pavlovas, but it’s the first time I post about them here, because this is THE recipe to follow.

they’re not just stunning, this french meringue is shinny and crispy on the outside, and on the inside is like a marshmallow texture. think of all this plus the cream on the top with drizzle salted caramel sauce on it and the fresh flavour of strawberries..yes, now it’s the moment to stop thinking about how marvellous would it be and start baking this little stunning pavlovas because it’s so easy!

let’s bake!

mini chocolate pavlovas with salted caramel and strawberries 5

mini chocolate pavlovas with salted caramel and strawberries 3

mini chocolate pavlovas with salted caramel and strawberries 7

mini chocolate pavlovas with salted caramel and strawberries 4

(makes about 16 small pavlovas)

· ingredients ·
chocolate pavlovas
200g egg whites
400g caster sugar
1Tbsp corn starch
1tsp white vinegar
100g melted milk chocolate

200g whipping cream

salted caramel sauce
200g caster sugar
100g butter
120ml whipping cream
1tsp kosher salt

· step by step ·
chocolate pavlovas
preheat the oven at 100ºC with two resistances, and prepare two baking trays with baking paper.
in a stand mixer place all the egg whites and just 350g of your caster sugar and whisk until you see little bubbles coming up.
now add the corn starch and the white vinegar.
add the lasts 50g of caster sugar in and continue whisking until you have a meringue with stiff peaks.
with a spoon drizzle a bit of melted chocolate on the top of the meringue and gently fold it.
scoop the meringue on the prepared baking trays and with a tea spoon make a little hole on the centre for the cream that you’re going to add later.
put them into the oven at 120ºC for about 40min, or until they don’t stick on the baking paper.
take them out and leave them cool completely before you top them with the cream.

in a stand mixer whisk all the whipping cream until it has a proper consistency.

salted caramel sauce
in a medium pan on a medium heat pour all the caster sugar and stir until it’s all melted with a golden brown colour.
add the butter and mix it.
add the whipping cream and mix it.
add the kosher salt and give a last stir.
leave it to cool completely and pour it on the top of the whipped cream.

· tips ·
for this recipe it’s better if you have a stand mixer.
you’ll have to be specially very careful when you’re making the salted caramel sauce because when you add the ingredients they can easily spit.



cookie dough waffles 6.1

cookie dough waffles 1

cookie dough waffles 5

we already have an incredible liège waffles recipe and a triple chocolate cookies recipe also, but I wanted to mix both ideas in one because it’s never enough, you know what I mean. what a combination isn’t it? let me tell you that the waffle dough it’s fluffy and the surprise when you find the little balls of cookie dough inside it’s like happiness it’s served on the table for breakfast.

here we are in front of a pile of cookie dough waffles..too good to be true? nop, just keep reading the recipe and try them because it’s so easy and quickly to make!

let’s bake!

cookie dough waffles 4

cookie dough waffles 7

cookie dough waffles 2

cookie dough waffles 3

(makes 8 big waffles)

· ingredients ·
250g plain flour
55g caster sugar
½ tsp salt
1 Tbsps baking powder
2 large free range eggs
120g unsalted butter, melted and cooled
360ml whole milk
1 tsp vanilla extract

cookie dough
95g plain flour
¼ tsp salt
60g unsalted butter at room temperature
1 tsp vanilla extract
55g caster sugar
55g brown sugar
60ml whole milk
90g chocolate chips

· step by step ·
in a big bowl stir together the flour, sugar, salt and baking powder, and set aside.
in another big bowl whisk together the eggs, milk, melted butter and vanilla extract.
pour the wet ingredients into the dry, whisk until everything it’s well combined and set aside.

cookie dough
in a big bowl mix the butter, vanilla extract, caster and brown sugar.
add the flour, salt and chocolate chips and mix until everything comes together.
now with two big spoons make little balls of cookie dough and pour them into the waffle batter, give a gentle stir to the mixture and set aside meanwhile your waffle maker gets ready.
when the waffle maker it’s ready grease it with a bit of melted butter (even if it’s non-stick, because you never know with these things..) and cook the waffles.

· tips ·
it’s so important to don’t stir too much the batter when you incorporate the cookie dough little balls, because you want to taste the difference between both doughs, and if you keep stirring they will mix completely.



courtesan au chocolat 7

courtesan au chocolat 3

have you seen The Grand Budapest Hotel by Wes Anderson? if you didn’t make yourself a favor and go right now and watch it, because it’s a really good comedy, and it’s amazing how is it filmed with all those colours. what it’s also amazing are all those courtesans au chocolat that Agatha bake every day early morning.

so what happend was that when I saw the film for the first time I wanted to eat that french pastry straight away, so I baked them, but what I am about to show you it’s better because it’s the ultimate recipe that works perfectly, this dough it’s so airy and it has a perfect texture outside and a beautiful golden colour all over it. the little pastry it’s filled with chocolate custard and covered with a vanilla icing decorated with white words to describe how amazing it’s to eat one of these little ones, it just blow your mind!

and come on, confess that you thought about to bake them also when you saw it for the first time, or at least eat all them..

let’s bake!

courtesan au chocolat 2

courtesan au chocolat 4

courtesan au chocolat 1

courtesan au chocolat 5

(14 units of 3)

· ingredients ·
235ml water
115g butter
120g plain flour
1 pinch of salt
4 large free range eggs

180ml whole milk
50g pieces of dark chocolate
3 yolks
60g caster sugar
2 Tbsp cocoa powder
1 Tbsp plain flour
3 Tbsp cornstarch

250g icing sugar
3 Tbsp whole milk
1/4 tsp vanilla extract
food colouring

60g white chocolate

· step by step ·
prepare 3 different baking trays with baking paper and preheat the oven at 180ºC.
in a medium saucepan bring the water and butter to a simmer.
add the flour and with a wooden spoon stir constantly and quickly, until the dough it’s formed and the flour it’s cooked for a couple of minutes.
remove from the heat and let it cool for 5 minutes.
add the eggs, one at a time, and the salt. keep stirring until the dough it’s shiny.
spoon the dough into a piping bag and cut off just the tip of the bag.
pipe onto the prepared baking trays the dough forming puffs. first the big ones, in another baking tray the medium ones and in the third baking tray the small ones.
press down a little bit all the peaks, because later we want to make little towers of puffs and we can’t do it with peaks.
put them in the oven for 30min the big puffs, 25min the medium puffs and 20min the small ones at 180ºC until they look golden.
leave them to cool for few minutes and make a hole with a small knife on the bottom of the puffs to fill them later with the chocolate custard.

in a medium saucepan heat the milk with the pieces of dark chocolate until it’s melt.
in a big bowl whisk the egg yolks, flour, cocoa powder and cornstarch.
add to this mixture the half of the hot chocolate milk little at a time.
now pour this chocolate mixture back to the saucepan with the rest of the chocolate milk over low heat, until the mixture thickens, whisking quickly until there’s no lumps.
remove from the heat and let it cool for 15min.
spoon this custard into a piping bag and cut off the tip of the bag.
gently fill all the puffs with a good quantity of custard.

in a big bowl sift all the icing sugar and pour in the whole milk and vanilla extract, stir until everything it’s combined.
separate the glaze in 3 different small deep bowls and add the food colouring.
you can decorate them with the help of a little spoon or deeping the filled puffs into the glaze.

in a small saucepan melt the white chocolate in a bain marie and pour it in a pipping bag with a 1 or 2mm nozzle, to be precise decorating on the top of the glaze.
pipe a little bit of that custard chocolate between the puffs to attach them.

· tips ·
it’s good to eat them the same day you make them.
also it’s very important to press down the peaks of the puffs before you bake them.
you can decorate them as you please, but I wanted to make it in the almost classical way that it’s shown in the film.