mini chocolate gugelhopf

This chocolate – almond cake has a rich chocolate flavor and a soft, moist, almost pudding-like texture. Is very simple and fun to make and it’s my friends favorite chocolate cake.

Makes about 24 mini Gugelhopf or a round cake pan 26cm

Preheat the oven 160°C and lightly grease the pan

  • 200 g  bittersweet chocolate
  • 200 g butter
  • 200 g sugar
  • 2 teaspoon vanilla sugar
  • dash of salt
  • 200 g ground almonds
  • 4 eggs
  • 3-4 tablespoon flour
  • 1/2 teaspoon baking powder

Melt the chocolate and butter in a heatproof bowl, over a saucepan of simmering water.

In a bowl combine the sugar, vanilla sugar, salt and ground almonds and fold in the warm chocolate mixture.

In another bowl whisk the eggs and add it to the batter.

Add the flour and baking powder to the batter and devide the mixture into the prepared pan.

Bake for 20 to 25 minutes in the mini Gugelhopf pan or for 45 to 50 minutes in a round cake pan,  until a toothpick inserted into the center of the cake comes out clean.

Cool completely in the pan on a wire rack.

Sift confectioners sugar on the top and serve with softly whipped cream or ice cream.



whoopie pies with marshmallow filling

A whoopie pie is not quite a sandwich cookie, not quite a cake, its a cross between a soft biscuit and a cake. It is made up of two round pieces of soft cookies with a sweet, creamy filling.

Makes about 18 whoopie pies

Preheat oven to 190°C

Line two baking sheets wiht parchment paper

  • 300 g purpose flour
  • 30 g unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 170 g unsalted butter, room temperature
  • 200 g white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 180 ml buttermilk
  • In a large bowl sift together the flour, cocoa powder, baking powder, baking soda and salt and set aside

In another bowl beat the butter and sugar until fluffy and smooth. Add the egg and vanilla extract and beat for another 2 minutes.

Add half of the flour mixture and half of the buttermilk to the batter and beat until incorporated. Add the remaining flour mixture and buttermilk and beat until completely combined.

Drop a teaspoon of the batter onto the prepared baking sheets, spacing them at least 5cm apart.

Bake for about 8-10 minutes, or until the pies spring back when pressed gently.

Remove from the oven and transfer to a wire rack to cool completely.

For the marshmallow filling:

  • 250 g unsaltet butter, room temperature
  • 150 g marshmallow fluff
  • 150 g confectioners sugar
  • 2 teaspoon vanilla extract

Beat the butter until smooth and creamy. Add the marshmallow fluff, confectioners sugar and vanilla extract and beat until smooth and fluffy.

Take one cookie and spread a heaping teaspoon of the filling on the flat side of the cookie. Top with another cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days.



This classic dessert is one of my favorite. For an italian dinner-party at a good friends home, I made this delicious Italian dolce. It should be made the night before you intend to serve it.

Makes about 6 portions:

  • 4 egg-yolks
  • 100 g white sugar
  • 1/4 teaspoon of lemonzest
  • 500 g mascarpone
  • 4 egg-white
  • dash of salt
  • 3 dl espresso
  • 1 dl amaretto (sweet almond flavoured liqueur)
  • 250 g lady fingers biscuits

Combine eggyolks and sugar in a bowl and mix it until creamy white. Add the lemonzest and the mascarpone and mix it until blended.

In another bowl beat the egg-whites and dash of  salt until stiff. Add one tablespoon sugar and mix shortly.

Fold beaten eggwhites into the mascarpone mixture and mix only enough to blend. Over mixing will deflate the egg-white.

In a pan or bowl lay the lady fingers biscuits on the bottom and trickle the half of the espresso-amaretto mixture then spoon the half of mascarpone mixture across of the layer of lady fingers biscuits.

Dip another layer of biscuits to the espresso-amaretto mixture and lay them on the mascarpone mixture and spoon a second layer of the mascarpone mixture across the second layer of biscuits.

Refrigerate for a half, better for a whole day before serving.

Before serving sift cocoa powder on the top.

And now, buon appetito!

oreo muffins

In the beginning I wanted to make Oreo cupcakes with a cream cheese frosting. But after baking the muffins, when I turned them out of the pan, I thought the look were so terrific from the opposite site, I just left them the way they were. The preparation is very easy and quick and the taste is absolutely delicious.

Makes 24 muffins

Preheat the oven 200°C and lightly grease the muffin pan

  • 300 g flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 200 g sugar
  • 100 g butter,  room temperature
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 160 ml milk
  • 24 Oreo halves, with cream filling attached
  • 20 Oreo cookies, coarsely chopped

Place a Oreo half in the bottom of each liner of the pan, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together and set aside.

In another bowl combine the butter and sugar and beat together until light and fluffy.  Blend in the eggs and beating well.  Blend in the vanilla extract.  With the mixer on low-speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter in the prepared muffin pan.  Bake for 18-20 Minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

Happy baking!