Fantastic two flavours

March 15th, 2010 § Comments Off on Fantastic two flavours § permalink

Have a very nice week!

For the pumpkin puree layer:

  • 200 gr. winter squash(pumpkin)
  • 1/2 cup sugar
  • cinnamon, ginger and clove powder
  • Peel the pumpkin and divide into small pieces. Put sugar on the pumpkin and let wait to leave its liquid. Then steam squash until tender. Sprinkle cinnamon, clove and ginger powder. Make it puree by the help of a blender.

    For the puding layer:

    Prepare puding with mastic. You can find the recipe from here.

    Take a glass cup and place the pumpkin puree first. Repeat it by adding one layer puree and one layer puding. Garnish top with chocolate pieces and shredded almonds.

    Chocolate cognac cake

    January 18th, 2010 § 2 comments § permalink

    cognac cake
    cognac cake

    cognac cake


    I always loved this cake, as it reminds me of my young days. It is my mother’s one of a classical airy light cake, through its moist and rich cacao speciality. For that reason, it never lost its popularity at home.       

  • 3 eggs 
  • 2 cup flour
  • 1 1/2 cup sugar
  • 1 cup milk
  • 150 gr. butter
  • 5 T. cognac
  • 50 gr cacao
  • 2 T. vanilla extract
  • 2 T. baking powder
  • a pinch of salt 
  • Put butter, cacao, milk, 1 cup sugar, cognac and vanilla extract over direct heat and let the butter melt. Before coming to a boiling point remove from heat. Leave aside 1 cup of the mixture as icing for the cake.       

    Beat the rest of 1/2 cup sugar with 3 eggs until very stiff and glossy. Add sifted flour, a pinch of salt, baking powder and the rest of the liquid mixture. Blend until they are creamy.       

    Pour the batter into a greased and floured deep tube pan. Bake in 180° C pre-heat oven for 40 minutes.       

    When you remove the cake from oven, pour the 1 cup mixture you left aside slowly by the help of a tablespoon.  Leave aside one tablespoon of liquid. Let the cake absorb the liquid for a while. Invert tube pan. Coat the top with the remaining 1 tablespoon liquid.      

    I decorate the cake with red currants and ripe strawberry tree fruits, which I picked from the National Park of Mount Parnes- situated north of Athens.

    Chocolate marzipan balls

    December 7th, 2009 § Comments Off on Chocolate marzipan balls § permalink

    chocolate marzipan balls

    chocolate marzipan balls


    • 125 gr bitter chocolate (bittersweet couverture)
    • 100 gr marzipan
    • 2 T. Disaronno Originale (bittersweet almond taste liqueur)
    • coconut powder, cacao powder, chopped pistachio for coating

    Melt the bittersweet chocolate with bain-marie method. If you don?t have a bain-marie chocolate machine simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.  Chocolate needs to be melted at a very low temperature. When the chocolate melts, put the Disaronno and stir well. Put the marzipan bar and stir constantly. Put the mixture into a glass baking dish and place in the refrigerator 1 hour.  

    Remove chocolate from refrigerator and shape into balls by rolling between the palms of your hands.  If desired use gloves. Then place the balls into the dish with either coconut or pistachio or even with cacao powder. Leave the balls in the coating, if needed place for secondary coating.  Allow to set in a cool place preferrable in the refrigerator at least 1 hour. The chocolate balls are best when served at room temperature.  


    chocolate marzipan balls

    chocolate marzipan balls

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