Bubbie Smigel Cake with Mocha Frosting / Bolo Mármore com cobertura de Chocolate e Café.

This month for the Rainydaybites Cookbook Club, we are cooking from the gorgeous Kerry Diamond and Claudia Wu, Cherry Bombe Cookbook .

A book full of recipes and stories from 100 of the most creative and inspiring women in food.

This cake was the second and last recipe challenge of the month and, as Marta "ingredient of the month" is Chocolate, I thought it would be a great idea to post the recipe and share it with you all.

I love the texture and moisture of cakes with soured cream and this cake, though it seems like a simple marbled cake, it's a marbled cake taken to the next level and it was a hit here at home.

This recipe is a treasured family recipe from Karen Leibowitz, the San Francisco based writer and restaurateur behind The Perenial and the original Mission Chinese Food.

Chocolate Roulade with Sweet Chestnut Purée, Honeyed Cream & Crushed Honeycomb Filling / Torta de Chocolate, recheada com Creme de Castanha, Natas batidas com Mel e Honeycomb.

Time just flies by and before we realize, here we are!

Last day of 2017!

I can say that, all in all, it was a great year and if 2018 is going to be as good as 2017, bring it on.

I'll not complain and I'll not ask for more!

As I didn't have the time to write a post wishing you a very Merry Christmas, I didn't want the same to happen now and not be able to wish you a Fabulous, Fantastic and very Happy 2018!

This super delicious roulade is my choice as the last post of 2017.

The original recipe is in a shape of a Yule Log and I made it for Christmas (as you can see here).

As it was such a huge success, I decided to make it again - as a roulade - to leave you the recipe, so you can make it and try this absolute delight.

Hope you enjoy it as much as we all did!

The recipe is from Jamie Oliver, Christmas Cookbook, which is also the book of the month for the Rainydaybites Cook Book Club.

HAPPY NEW YEAR to all of you and never forget to BE HAPPY, as life is way too short!

Chocolate Lamington Cake for the 2nd Anniversary of the Sweet World / Bolo Lamington de Chocolate para o 2º Aniversário do nosso Sweet World.

Here we are!!

2nd Anniversary of our Sweet World and I can't believe how time just flies by without notice.

I still remember the conversations Susana and myself had, on how to set up the challenge and the monthly rules, themes, etc.

Challenges and dates have been agreed and sometimes themes have been changed to feature seasonality or festivities but, most importantly than anything else, we have always agreed and had fun deciding the challenges, researching and setting them up!

Susana has always been a great partner for this monthly challenge and I couldn't wish for anyone better and more qualified than her to do it with me!

Over the last 23 months, we "went" to different countries and we made and asked you to make, iconic desserts, cakes or sweets from that same Country.

Here's a resume of the last 23 months of the Sweet World:

1. UK and the "Queen of Puddings". 
2. America, NY, Brooklyn and the "Brooklyn Blackout Cake" 
3. UK and we had a choice of Hot Cross Buns and a Simnel Cake. 
4. Germany/Austria and the Donauwelle Cake. 
5. France and the Fraisier. 
6. Germany and the Black Forest Cake. 
7. UK and the Summer Pudding. 
8. UK and the Trifle. 
9. America, NY and the Baked Cheesecake. 
10. Sweden and the Prinsesstårta (Princess Cake). 
11. Scandinavia and the Saint Lucia Saffron Buns. 
12. Russia and the Medovik Cake. 
13. Spain and the Saint Mark Cake. 
14. UK and the Battenberg Cake. 
15. UK and the Bakewell Tart. 
16. France and the Paris Brest. 
17. Austria and the Spanische Windtorte. 
18. America and the Baked Alaska. 
19. America and the Fruit Pie. 
20. France and the Millefeuilles. 
21. Spain and Churros . 
22. Spain/France, the Basque region and a Basque Cake. 
23. Hungary and the Beigli (though I made a Fladen). 

Pomegranate and Chocolate Cake / Bolo de Chocolate e Romã.

This chocolate cake it's an absolute dream for any chocolate lover.

Rich, dense, intense, chocolaty and super moist, this cake is a stunner and was literally devoured in a few hours, by all the chocolate lovers in this household.

The recipe is from John Gregory-Smith new cook book "Orange, Blossom & Honey".

A book full of mouthwatering Moroccan recipes and every and each page is a journey to the souks and streets of Morocco.

This is the first recipe I made from the book and I chose this one, not because of the chocolate but mostly because of the pomegranate.

Pomegranate is the chosen ingredient from Marta as the "ingredient of the month" and, as soon as I saw this recipe, I knew I had to make it straightaway, not just because I'm surrounded by chocolate lovers here at home, but also because I wanted it at Marta's table, to celebrate October and the pomegranate!

Chocolate and Chilli Bread / Pão com Chocolate e Malagueta.

This month Ana asked us to bake bread with chocolate for "Our Great Bake Off".

As soon as I read the theme, I knew straightaway the bread I was going to bake and it's this one that I'm leaving you today!

I was dying to try this Lakeland Magazine chocolate and chilli bread since the day I got the magazine but, for one reason or the other, it never happened so, this time was the time! I had no doubts whatsoever, that this would be the bread to bake this month.

I had to adapt the recipe because the original one is for a bread maker machine. Although I have a bread maker which I use sometimes for more hard work kneading processes, I don't like to make bread in the bread maker so, the method I writing down is the one I used. Saying that, if you want to use a bread maker, go ahead and just follow the machine manufacturer's instructions.

Here it is, for Ana and for this monthly challenge that I truly adore, a Chocolate and Chilli Bread!

Neapolitan Baked Alaska.

18th edition of our Sweet World and here is the theme:

Baked Alaska!! It's Summer time and therefore, the theme had to be something light and refreshing and we thought, Susana and myself, that a Baked Alaska would be a wise choice.

After reading lots of controversial posts about the origins of Baked Alaska, I found this one very explanatory and thoughtful.

You can also read interesting posts about Baked Alaska here, here and here but, basically and despite all the invention and origin claims, a Baked Alaska is no more than a cake, topped with solidly frozen ice cream, the whole enveloped in meringue and then browned and served while still warm from the oven.

Want to participate? Here are the rules:

1. You have until the 20th of July to make and publish your Baked Alaska. 
2. That same day, 20th of July, Susana will let you know in her blog, the theme for the 19th edition of the Sweet World.
3. You'll have to leave your Baked Alaska link here, in this post, in order to be featured in the monthly round up that, this time and exceptionally (because I'll be enjoying my more than deserved holidays), will be published here, on the 15th of August.

Chocolate and Cherry Cake / Bolo de Chocolate e Cerejas.

This June, Marta chose cherries as the ingredient of the month.

Who doesn't love cherries?

I certainly love them and they are very highly positioned as one of my top, top favourite fruits.

Chocolate, cherries and cream are a combination made in heaven and this cake, that I wanted to try since last year, is one of the best cakes I ever had.

Actually, I love Simmone Logue cakes. They are always so moist, flavourful and balanced that I almost dare to say that this author is a "cake fairy".

This chocolate and cherry cake that I'm sharing today and this Victoria Sponge that I've already made twice are, until today, my favourite cakes of all times!

The recipe, of course, is from Simmone Logue "In the Kitchen" cookbook. A book that I treasure as one of the best books I have.

Forgive me the total lack of "cake slices" photos but, I took this cake to a party and before I noticed, there was only crumbs on the plate. YES! That's how good and delicious it is!

In case you want to try it and corroborate my opinion, here's the recipe.

Chocolate and Whisky Bundt Cake / Bund Cake de Chocolate e Whisky.

This cake was made in January for the Burns night supper but I totally forgot about it in the blog "drafts", which is a real shame because is to die for!

Although I don't like to drink whisky (at all!!), I don't mind it in food and specially, I don't mind it in this cake.

It works fantastically well with the chocolate and both complement each other in such a way that either, flavour or texture, are absolutely stunning. The cake itself, is absolutely delicious and moist and I'm seriously thinking of making it again soon.

The recipe is from Melissa Forti gorgeous book "The Italian Baker" and I wrote about it in this post.

Oreo Pancakes with Chocolate Fudge Sauce / Panquecas de Oreo com Molho Fudge de Chocolate.

28th of February!

That special day. My niece's birthday and the day that I always post something to celebrate her birthday.

Being far away from her makes it very hard but making something special to celebrate the day, makes the distance less painful.

I'm not going to write again about how much I love my niece and about how much she means to me. If you read the last two years posts, you already know everything that is to know about my feelings for this gorgeous girl that has always been my ray of sunshine.

Two years ago I made her these meringues and last year I made her this upside down meringue pie.

Today she's 19 years old and I decided to celebrate with something more indulgent. As today it's also Pancake Day, I made these delicious Oreo pancakes with a decadent chocolate sauce. Something easy to make and that will appeal to my niece and her friends and colleagues from the Medical School as it is something that they all can cook and enjoy together as a very special treat. The recipe is from Hannah Miles, "Pancakes, Crêpes, Waffles & French Toast" book.

Happy Birthday my lovely sweet niece! Love you from here to the Moon and miss you a lot!!!

Hidden heart Chocolate Loaf / Bolo de Chocolate com coração escondido.

As I wrote last year, we don't celebrate Valentine's Day here at home but, all at the same, I like to leave suggestions for those who celebrate and that's why last year I made a cake very similar to the one I'm leaving you today. Nothing special, just a sweet treat to surprise your person on Valentine's Day.

Happy Valentine's Day to all of you and hope you enjoy the sweet hidden heart cake.

Red Velvet Madeleines.

A beautiful batch of french madeleines to enjoy with a cup of tea.

There's already a few recipes that you can find here, on the blog, under the "Madeleines" tag but this was the first time I made red velvet ones.

I love Madeleines. They're very easy to make and they're so dainty, light and delicious for those sugar craving moments.

The recipe is from Aimee Twigger beautiful gorgeous book "Love, Aimee x". A book that I truly adore and from which I wrote about here, when I made these fabulous marshmallows.

As you all know by now, Aimee is the author of the delightful Twigg Studios blog and for those that don't have the book, you should have a look at Aimee's blog because the recipes are mouthwatering and the styling is absolutely divine.

Black Forest Cake / Bolo Floresta Negra.

I start by warning you that this is going to be a long post...

As you can read here, the theme for the 6th edition of the Sweet World is Black Forest Cake.

What is a Black Forest Cake?

Tiramisu cake for Father's Day / Bolo tiramisu para o Dia do Pai.

Today is Father's Day here in the UK and therefore, for the father of my kids, I made a cake with his favourite flavours!

Tiramisu is his favourite dessert and every time we go to an italian restaurant, it's the pudding he always asks for, at the end of the meal.

The decision of making a tiramisu cake, was taken when I saw this cake, in this gorgeous blog.

I had a wonder around the internet and the recipe I'm leaving you today, is a mix of many different recipes I saw in different websites.

Believe me when I tell you that, It couldn't be better!!

It is truly scrumptious and delicious and of course, not just HE loved it but, we all did.

ingredients for the cake:

50g butter, plus extra for the tins

4 large egg

140g caster sugar

1 tsp vanilla extract

100g plain flour

25g cocoa powder

1/2 tsp baking powder

for the filling:

1 tbsp soft dark brown sugar

75ml hot espresso

4 large egg yolks

75g caster sugar

125ml Disaronno (Marsala, Madeira or other sweet wine)

100g white chocolate, chopped

500g mascarpone

dark chocolate, grated

cocoa powder, for dusting

method:

Heat oven to 180ºC. Butter and line 2 x 22cm sandwich tins.

Melt the butter and allow to cool slightly.

Put the eggs, sugar and vanilla into a bowl and whisk until the mixture is pale, thick and has trebled in volume.

Sift the flour, cocoa powder, baking powder and a pinch of salt over the egg mixture and gently fold together.

Pour the cooled butter around the edge of the bowl and fold in until fully incorporated.

Divide the batter between the prepared tins and bake for 10 to 12 minutes or until a skewer inserted into the middle of the cakes comes out clean.

Allow the cakes to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.

To make the filling, dissolve the sugar in the coffee and set aside.

Put the egg yolks, sugar and your choice of sweet wine into a heatproof bowl, then set over a large pan of simmering water.

Whisk until the mixture is thick and has trebled in volume, making sure the mixture is really thick.

Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.

Put the chopped white chocolate into a heatproof bowl, then set over a large pan of simmering water and stir until melted. Allow to cool slightly.

Beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.

Place one of the cakes in the bottom of a 22cm springform tin.

Brush with the coffee syrup and spread with a few tablespoons of the mascarpone mixture.

Scatter with grated dark chocolate to taste.

Put he second cake on top and brush with the coffee syrup.

Cover with cling film and chill for 2 hours or overnight, along with the remaining mascarpone mixture.

Remove the tin from the fridge and put the cake on a serving plate.

Cover the top and sides of the cake with some of the mascarpone mixture and put the remaining mixture inside a piping bag for decoration.

Pipe the top of the cake with the remaining mascarpone mixture and dust with cocoa powder.

Chill until ready to serve.

__________________

Hoje é Dia do Pai aqui no Reino Unido!

Para celebrar o dia e para o pai dos meus filhos, fiz este bolo com os seus sabores preferidos.

O meu marido é louco por Tiramisu e sempre que vamos a um restaurante italiano, é sempre a sobremesa que pede para terminar a refeição.

Verdade seja dita, que a maior parte das vezes, vem a refilar que o tiramisu não tinha nada de autêntico mas, mesmo assim, insiste em pedir sempre o mesmo, pois deve ter esperanças de ainda vir a comer um bom e verdadeiro tiramisu...

A decisão de fazer este bolo, foi tomada no dia que vi este bolo, neste blogue lindo e que adoro!

Entretanto e por curiosidade, fiz uma pesquisa pela internet e, não tendo seguido esta receita (a que me deixou in love), a receita com que hoje vos deixo, é uma miscelânea de várias receitas que por esse mundo virtual vi e das quais, retirei, um bocadinho daqui, outro bocadinho dali...

O resultado final...

Bem, nem dá para adjectivar, pois eu que nem sou muito destes sabores (sou mais de limão e frutos vermelhos), fiquei completamente apaixonada!!

Veredicto final?

Não sei quem comeu mais do bolo, se o homenageado (o Pai/marido),  se os "penduras" à sua volta, ou seja, eu e os filhos...

ingredientes para o bolo:

50g manteiga + extra para untar as formas

4 ovos grandes (L)

140g açúcar refinado branco

1colher chá de extracto ou pasta de baunilha

100g farinha de trigo branca

25g cacau em pó, da melhor qualidade

1/2 colher chá de fermento em pó

para o recheio e cobertura:

1 colher sopa de açúcar mascavado escuro

75ml café forte e quente

4 gemas de ovo grandes (L)

75g açúcar refinado branco

125ml Disaronno (Marsala, vinho da Madeira, ou outro à escolha)

100g chocolate branco, picado

500g queijo mascarpone

chocolate preto, ralado

cacau em pó (de boa qualidade), para polvilhar

prepração:

Aquecer o forno a 180ºC. Untar e forrar com papel vegetal, 2 formas de, mais ou menos, 22cm de diâmetro.

Derreter a manteiga e deixar arrefecer.

Na taça da batedeira eléctrica, colocar os ovos, o açúcar e a baunilha e bater até a mistura estar pálida, cremosa e ter triplicado de volume.

Peneirar a farinha, com o cacau, o fermento em pó e uma pitada de sal, sobre a mistura dos ovos e envolver delicadamente.

Deitar a manteiga derretida à volta da taça e envolver tudo muito bem.

Dividir a mistura pelas duas formas e levar ao forno por cerca de 10 a 12 minutos, ou até um palito, inserido no meio dos bolos, sair limpo.

Deixar os bolos arrefecer nas próprias formas por uns minutos e depois, desenformar sobre uma grelha, para completo arrefecimento.

Para fazer o recheio e cobertura, dissolver o açúcar mascavado escuro no café e reservar.

Numa taça, colocar as gemas, o açúcar e o vinho escolhido e misturar tudo muito bem.

Colocar a taça sobre uma panela com água a ferver ao lume e mexer sempre com uma vara de arames, até a mistura estar bem espessa e ter triplicado de volume. Atenção que a mistura deve ficar bem espessa.

Retirar a taça do lume e continuar a mexer, até esta estar fria.

Numa outra taça, colocar o chocolate branco sobre uma panela com água a ferver e mexer, até este estar derretido. Retirar a taça do lume e deixar o chocolate derretido arrefecer ligeiramente.

Entretanto, numa outra taça, bater o queijo mascarpone até este estar cremoso.

Atenção: Não batam o mascarpone na batedeira, pois eu aprendi, nos dois últimos bolos que fiz, que, mascarpone, batido na batedeira, vira manteiga em menos de um segundo... Batam o mascarpone numa taça, com um garfo, ou uma vara de arames!

Envolver muito bem, o mascarpone cremoso, com o chocolate branco derretido e arrefecido e a mistura das gemas (sabayon or zabaglione).

Para montar o bolo, colocar um dos bolos numa forma de 22cm de diâmetro, com aro amovível.

Pincelar a superfície do bolo com o café e cobrir com uma parte da mistura de mascarpone.

Polvilhar com chocolate preto ralado, a gosto.

Colocar o segundo bolo em cima do anterior e voltar a pincelar a superfície com o café restante.

Tapar a forma com película aderente e refrigerar por um mínimo de 2 horas, ou de um dia para o outro.

Cobrir com película aderente, a taça com a mistura do mascarpone restante e refrigerar.

No dia seguinte, ou passado 2 horas, desenformar o bolo sobre um prato de serviço.

Cobrir o topo e lados do bolo com uma parte da mistura de mascarpone e colocar a restante mistura num saco de pasteleiro para decorar o bolo no final.

Com a ajuda do saco de pasteleiro, equipado com um bico a gosto, decorar o topo do bolo com a mistura do mascarpone e polvilhar toda a superfície do bolo com o cacau em pó peneirado.

Refrigerar até ao momento de servir.

Recipe / Receita: Adapted from different recipes / Adaptada de várias receitas.

Red Velvet Cheesecake.

A stunner!! That's how I describe this dessert.

If, like me, you love Red Velvet Cake and Cheesecake, then this dessert is for you!

It Is the most pretty delicious combination. It's light as a feather, refreshing and just perfect to "show off" with your guests or to impress your family, at the end of a relaxed weekend dinner party.

The recipe is from Eric Lanlard fabulous book "Afternoon Tea" and you can see more recipes from this book here and here.

ingredients for the cake (serves 12):

175g butter, softened, plus extra for greasing

150g golden caster sugar

2 eggs

115g self raising flour

40g plain flour

2 tbsp cocoa powder

1/4 tsp bicarbonate of soda

125ml buttermilk

2 tbsp red food colouring paste (I only used 1 heaped tbsp)

oil, for greasing

method:

Preheat the oven to 180ºC.

Grease a 20cm diameter deep cake tin with butter and line the base with baking paper.

In a large bowl, cram the butter and sugar together until pale and fluffy.

Beat in the eggs, one at a time, beating well after each addition.

Sift the flours, cocoa powder and bicarbonate of soda together, then stir the flour mixture and buttermilk, in alternating batches, into the butter mixture.

Stir in the food colouring.

Spoon the mixture into the prepared tin and bake for 35 to 40 minutes, or until a skewer inserted into the centre comes out clean.

Leve to cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely.

for the filling:

250g cream cheese, at room temperature

70g golden caster sugar

2 tbsp lemon juice

2 tbsp warm water

1 1/2 tsp gelatine powder

300ml double cream

method:

Beat the cream cheese, sugar and lemon juice together in a bowl until smooth.

Put the water into a jug and add the gelatine. Stir until the gelatine dissolves. Pour into the filling mixture and beat until combined.

Whip the cream to soft peaks, then fold into the cream cheese mixture.

Cut the cooled cake in half horizontally and trim the top to level it, reserving the trimmings for decoration.

Brush a 20cm diameter springform cake tin with oil. Line the base and sides with clingfilm, allowing it to overhang the sides.

Put the cake base, cut side up, into the tin and spread with the filling.

Sandwich together with the remaining cake.

Fold over the clingfilm and leave to set in the fridge overnight.

for the frosting:

250g cream cheese, at room temperature

60g butter, softened

85g icing sugar, sifted

1/4 tsp vanilla bean paste

method:

Beat the cream cheese, butter, icing sugar and vanilla together in a bowl until well combined.

Turn the cake out on to a serving plate and spread the frosting over the top and sides.

Decorate with the reserved sponge crumbs.

__________________

Absolutamente magnífica esta sobremesa!!
Se, tal como eu, gostam do bolo Red Velvet e são Cheesecake lovers, esta é a combinação mais que perfeita para uma sobremesa fresca de fim de semana.

Não há adjectivos suficientes para descrever esta maravilha e, sinceramente, nem vale a pena, pois acho que só o aspecto já fala por si e não vou estar com mais delongas...

A receita, mais uma do livro lindo do Eric Lanlard, o "Afternoon Tea", do qual, se bem se lembram, já publiquei estes scones e estes macarons.

ingredientes para o bolo (para 12 fatias):

175g manteiga, amolecida + extra para untar a forma

150g açúcar amarelo refinado

2 ovos

115g farinha de trigo branca com fermento

40g farinha de trigo branca

2 colheres sopa de cacau em pó

1/4 colher chá de bicarbonato de sódio

125ml buttermilk

2 colheres sopa de corante vermelho para culinária (em gel), eu só usei 1 colher sopa bem cheia.

óleo, para pincelar a forma

preparação:

Aquecer o forno a 180ºC.

Untar com manteiga os lados e a base de uma forma de 20cm de diâmetro e forrar a base com papel vegetal.
Bater a manteiga com o açúcar, até obter uma mistura pálida e fofa.
Adicionar os ovos, um de cada vez, batendo bem entre cada adição.
Peneirar as farinhas, juntamente com o cacau em pó e o bicarbonato de sódio.
Gradualmente, adicionar a mistura da farinha à mistura dos ovos, alternando com o buttermilk e finalizando com a farinha.
Adicionar o corante e misturar tudo muito bem, até obter uma masa de cor uniforme.
Deitar a massa na forma preparada e levar ao forno por 35 a 40 minutos, ou até um palito inserido no meio do bolo sair limpo.
Retirar a forma do forno e deixar o bolo arrefecer na própria forma por 5 minutos, antes de o desenformar sobre uma grelha, para completo arrefecimento.

para o recheio:

250g queijo creme (Philadelphia), à temperatura ambiente

70g açúcar amarelo refinado

2 colheres sopa de sumo de limão

2 colheres sopa de água a ferver

1 1/2 colheres chá de gelatina em pó (incolor)

300ml natas para bater

preparação:

Bater o queijo creme com o açúcar e o sumo de limão, até obter uma mistura bem cremosa e macia.
Numa caneca, desfazer a gelatina com a água a ferver, até esta estar bem dissolvida.
Adicionar a gelatina dissolvida à mistura anterior e bater bem, até esta estar bem incorporada.
À parte, bater as natas até obter picos ligeiros.
Envolver as natas batidas com a mistura do queijo e incorporar tudo muito bem.
Nivelar o topo do bolo, por forma a que fique com uma superfície plana e guardar os bocados de bolo do nivelamento para a decoração.
Cortar o bolo ao meio, por forma a obter dois círculos.
Pincelar uma forma de 20cm de diâmetro com óleo e forrá-la com película aderente, deixando excesso de película cair para o exterior da forma, para depois tapar o bolo.
Colocar a base do bolo (lado do corte virado para cima), no fundo da forma forrada.
Espalhar o recheio sobre o bolo e nivelar com uma espátula.
Colocar o segundo disco de bolo em cima do recheio, pressionando suavemente, por forma a que o bolo adira ao recheio.
Tapar o bolo com a película aderente excedente e refrigerar de um dia para o outro.

para a cobertura:

250g queijo creme (Philadelphia), à temperatura ambiente

60g manteiga, amolecida

85g açúcar em pó, peneirado

1/4 colher chá de pasta de baunilha (eu usei baunilha do moinho)

preparação:

Bater todos os ingredientes, até obter uma mistura cremosa e macia.
Desenformar o bolo sobre um prato de serviço, retirar a película aderente e barrar toda a superfície e lados do bolo com o preparado anterior.
Decorar com as migalhas do bolo que sobraram do nivelamento do mesmo e refrigerar até à hora de servir.

Recipe / Receita: