I’ve been making this cake for years and I love it.  Simple and easy to make but still very delicious.  It is flourless and contain small amount of sugar (only 80 grams in the entire cake!). 
 
Dough ingredients:
80 gr butter (room temperature) 
80 gr sugar 
1 tsp vanilla extract 
5 egg yolks 
5 egg whites 
200 gr grounded hazelnuts 
2 tsp baking powder 
100 gr grounded chocolate 
 
Cream ingredients:
2 pack of vanilla powder whip cream 
250 mll milk 
110 gr butter (room temperature) 
 
Melted chocolate for decorating the cake 
 
Method:
 
Beat butter and sugar until pale and fluffy. Gradually keep adding vanilla extract, egg yolks, grounded hazelnuts, baking powder and grounded chocolate. Separately beat the egg whites until they form soft peaks and then add it to previously prepared batter.
Bake on 180 C for 45 - 50 minutes.
 
Cool it down and split sideways. 
 
Cream: Make vanilla whip cream according to your box description and add butter in the end. 
 
Coat each layer of cake with vanilla cream and decorate with melted chocolate. 
 
Freeze for couple of hours before cutting. 

Pravim ovu tortu dugo i veoma je volim. Jednostavna i ukusna. 
 
Sastojci za tijesto:
80 gr putera (sobna temperatura) 
80 gr secera 
1 kasika ekstrakta vanilije 
5 zumanjaka 
5 bjelanjaka 
200 gr mljevenih ljesnjaka 
2 kasicice praska za pecivo 
100 grama naribane cokolade 
 
Krema:
2 kesice kreme za torte s okusom vanilije 
250 ml mlijeka 
110 gr putera (sobna temperatura) 
 
Cokolada za glazuru 
 
Priprema: 
 
Pjenasto izradite puter i secer. Postepeno dodajite vanila ekstrakt, zumanjke, ljesnjake, cokoladu. Posebno umutite snijeg od bjelanjka pa na kraju dodajte tijestu i sve sjedinite drvenom kasikom. 
Izlijte u premazan pleh za tortu i pecite na 180 C 45 - 50 minuta.
 
Ohladite i prerezite na pola. 
 
Umutite vanilija kremu za kolace po uputstvu s kutije. Ja sam koristila Dolcelu pa mi je bilo potrebno 250 ml mlijeka za obje kesice. Na kraju dodajte puter i dobro izmiksajte. 
 
Premazite kore, slozite tortu, ukrasite je topljenom cokoladom i ostavite u frizideru najmanje 2 sata prije posluzivanje.  

 
I think that this beauty doesn’t need a long introduction.  Plan to make it over the weekend because it will take some time to prepare.

Crust Ingredients:

• 1/2 cup (100 gr) frozen - cold unsalted butter, divided
• 1 cup plus 2 Tbsp flour
• 2 Tbsp cornmeal
• 1/2 Tbsp sugar
• 1/2 tsp salt
• 1/4 cup low-fat buttermilk (You can make you own by adding 1/4 of lemon (juice) into a milk and let it sit for 10 -15 minutes)
• 1 tsp vanilla extract
  
  Filling
  
• 1/4 cup strawberry jam ( I made it my own: 1 cup strawberry + 1/2 cup sugar. Cook on medium temperature until sugar melts and water evaporated) 
  
• 2 1/2 cups strawberries, sliced
• 1 Tbsp sugar
• 1 Tbsp corn starch

 
           Assembly

• 1 Tbsp milk
  
  Instructions
  

• First prepare your jam and let it cool. 
   
  

1. For the crust, grate 50 gr butter into a small bowl; cut remaining 50 gr butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, cornmeal, sugar, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vanilla extract in freezer for 15 minutes.
   
2. Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour.
3. Line a baking sheet with parchment paper. Place dough on a floured board and dust dough with flour. Roll out dough and transfer it to prepared baking sheet; chill in the refrigerator for 15 minutes. Preheat oven to 200 C.
4. Brush jam over the dough, leaving a 2 cm border. Top with strawberry slices,combine sugar and corn starch and sprinkle over fruit. Fold dough border up over strawberries, pleating to make an edge; brush with milk. Bake for 30 minutes, until crust is golden and fruit is tender. Let cool for 30 minutes before cutting and serving.
   

This tart is my definition of comfort desert! You have crumble, you have rich bitter and sweet chocolate, and suddenly you can feel touch of salt on your tongue! I wouldn't ask for more. Happy weekend everyone. 
 
For the base:

• 1 pack grounded Plazma  (300 grams)
  
• 100 grams soft unsalted butter (room temperature)
  
• ½ teaspoon sea salt flakes
  
• 1/3 cup milk
  

For the Filling

• 100 grams dark chocolate (min. 70% cocoa solids)
  
• 2 + 1/2  tablespoons cornflour
  
• 1/2 cup full fat milk
  
• 500 millilitres double cream
  
• 50 grams cocoa 
  
• 2 teaspoons instant espresso powder (or strong instant coffee powder) (optional)
  
• 75 grams caster sugar
  
• 1 teaspoon vanilla extract
  
• ¾ teaspoon sea salt flakes
  

METHOD
You will need 1 x 23cm / 10 inch deep-sided (approx. 5cm / 2in deep), loose-bottomed flan tin.

FOR THE BASE

1. Mix all the ingredients together until the mixture starts to clump together. If you find it easier, you can melt the butter, then mix everything, along with the salt. 
   
2. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least 1 hour
   
   FOR THE FILLING
   
3. Finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth.
   
4. Pour the cream into a heavy-based saucepan, then add the finely chopped chocolate, cocoa, espresso or instant coffee powder, sugar, vanilla paste or extract, and salt. Place over a medium to low heat and whisk gently until chocolate start to melt.
   
5. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.
   

 
Chill for 10 minutes before pouring and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight.
 
Choped nuts on top (optional) 

Weekend is around the corner, and I have a great new recipe for you guys.
I am sure that you have all these ingredients in your kitchen and baking this cake is very easy job, so you can’t find any excuses not to try!
 
Ingredients
·       3/4 Cup coconut oil
·       3 eggs, room temperature
·       1&1/2 Cups granulated sugar
·       3/4 Cup finely ground pistachios
·       1/2 Cup milk
·       1 teaspoon vanilla extract
·       Zest of 1 big lemon
·       1&3/4 cups all-purpose flour
·       2 teaspoons baking powder
·       1/2 teaspoon salt

For the icing:
·       1 Cup powdered sugar
·       Lemon juice
·       Chopped pistachios, for garnish

Instructions:

1.    Preheat oven to 180C. Butter a large bundt pan and set aside.
2.   In a large bowl, whisk the coconut oil, sugar, and eggs until fluffy. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
You can put your mixer a side. You will not need it further for this recipe.
3.   In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined.
4.    Bake for 50 minutes, (check with a toothpick). Cool for couple of minutes before inverting onto a cooling rack.
6.   To make the icing, whisk together powdered sugar and lemon juice. If the mixture is too thick, add in an additional tablespoon of water.
7.    Pour over cake and top with chopped pistachios. 

Vjerujem da sve potrebno za ovaj kolac imate u svojim domovima.  Jedan je od finijih koje sam u posljednje vrijeme ispekla. Fine teksture, punog okusa i s osvjezavajucom notom limuna, prava je poslastica za jutarnju kafu, poslijepodnevni caj ili vecernji dessert.
 
Potrebni sastojci:
¾ Solje rastopljenog kokosovog masla
3 Jaja (sobna temperature)
1 +  ½ Solje secera
¾ Solje usitnjenih neslanih pistaca
½ Solje mlijeka
1 kasicica arome vanilije
Narendana kora jednog veceg limuna
1 + ¾ Solje brasna
2 kasicice praska za pecico
½ kasicice soli
 
Glazura:
½ Solje secera u prahu
Iscijedjeni limun
 
Postupak:

1. Namastite kalup i ostavite sa strane. Zagrijte rernu na 180C.
2. U vecu zdjelu umutite jaja, secer, kokosovo maslo. Nakon jedne minute dobit cete pjenastu masu, to je znak da je vrijeme da dodate pistace, mlijeko, aromu vanilije i naredndanu koru limuna. Izmiksajte pa potom odlozite mikser. Vise vam nece biti potreban.
3. U posebnoj zdjeli pomijesajte brasno, prasak za pecivo i so. Polako dodajite u ranije umucenu masu i sve sjedinite drvenom kasikom.
 4. Izlijte u pleh i pecite oko 50 minuta. Cackalicom provjerite je li peceno.
5. Kada izvadite iz rerne, ostavite kolac u kalupu jos nekoliko minuta prije nego ga prebacite na plocu za hladjenje.
6. Glazuru izlijte preko hladnog kolaca. Napravit cete je tako sto cete pomijesati secer u prahu s limunovim sokom. I to je to!

Kolac mozete ukrasiti lomljenim pistacima. 

I was going throughI a bunch of recipes this weekend trying to find the ideal bundt cake only to end up making one of my own!

It's not difficult and I'm sure you have all the ingredients in your kitchen cupboards!

I used coconut butter, it's widely available at all supermarkets nowadays and is healthier and even cheaper than regular butter!

Here's what you need:

Ingredients:
 
FOR THE CAKE
Dry ingredients
2 plus 1/4 small cups all-purpose flour (I consider small cup up to 200ml)                       
3/4 cup cocoa powder 

1 plus ½ teaspoon baking powder

1 teaspoon salt 

           
Wet ingredients
1/2 large cup milk (I consider large cup as 250ml) 
3 large eggs
1 teaspoon pure vanilla extract 

           
Plus
250 gr coconut butter
1 Icing sugar

200 ml sweet heavy cream

 
Process:
Make the cake:
Preheat oven to 180 C. Butter a bundt pan. In a large bowl, whisk together dry ingredients.

In separate bowl, with electric mixer, whip heavy cream for few minutes and leave aside.
 
In third bowl beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; add vanilla.
 
Reduce speed to low; add milk and then start by adding mixture of dry ingrediants. Spoon after spoon until just combined.  Add whipped cream in the end. Mix all together 



Transfer batter to prepared pan. Bake until a cake tester comes out clean, about 55 minutes.
 
Transfer pan to a wire rack to cool completely.


 

Top with melted chocolate (optional).

Iscitavala sam hrpu nekih recepeta trazeci idealan kuglof za ovaj vikend I na kraju ustvari napravila svoj recept.
 
Nije tesko, nemojte da se uplasite liste sastojaka jer sve ovo sigurno imate u svojim kredencima. Koristila sam kokosov puter. Imate ga kupiti svuda. Stoji u friziderima pored drugih putera s napisom “kokosova mast”. Zdraviji I mnoogo jeftiniji od regularnog putera.
 
Evo sta vam je potrebno:

Suhi sastojci
 
2 plus ¼ mala solja brasna (mala solja je DO 200ml) 
¾ solje kakao praha
1 plus ½ kasicice praska za pecivo
1 kasicica soli
 
Mokri sastojci
½ velike solje mlijeka (velika solja je 250ml)
3 jaja
1 kasicica ekstrakta vanilije 
 
Plus:
250 gr kokosove masti (sobna temperatura)
1 solja secera u prahu
           
200 ml slatkog vrhnja za slag  
 
Postupak:

Rernu zagrijte na 180C. Kalup premazite puterom.
 
U jednoj zdjeli sjedinite sve suhe sastojke.
 
U drugoj zdjeli mikserom umutite vrhnje za slag.
 
U trecoj dobro smiksajte kokosovu mast sa secerom u prahu. Tome dodajite jedno po jedno jaje. Izmedju svakog dobro sjedinite smjesu. Umutite u to i kasicicu vanilla arome.
 
Smanjite brzinu miksrera i dodajte mlijeko. Potom podajite mjesavinu suhih sastojaka. Kasiku po kasiku sve dok sve ne ukorporirate i dobijete finu glatku masu. Na kraju dodajte umuceno slatko vrhnje i sve sjedinite. 
 
Istresite tijesto u kalup i pecite oko 55 minuta. Probodite tijesto, cackalicom napr, kako biste provjerili da li ista na njoj ostaje. 55 minuta bi trebalo biti sasvim dovoljno.
 
Ohladite a potom ako zelite prelijte topljenom cokoladom.
 
Prijatno! 

S obzirom da su vam se mnogo svidjeli ustipci sa samo 3 sastojka, odlucila sam vam pokloniti i ovaj recept kolacica sa samo 3 (osnovna) sastojka. Vrlo ukusni, mekani kolacici, idealni uz jutarnju kafu napr. I naravno, vrlo jednostavni za napraviti. Dakle trebaju vam 3 sastojka i gotovi su u 3 poteza :)    
 
Potrebno vam je: 
175 gr putera (sobna temperatura)
1/2 solje secera
1 solja PLUS 2 kasike brasna 
 
Ekstrakt vanilije i cokolada ( po zelji) 
 
Postupak:
 
Korak 1 
U srednje velikoj zdjeli mutite puter i secer. Najprije najnizom brzinom postepeno ubrzavajuci. Mutite 8 - 10 minuta. Ovo je najvazniji korak za uspijeh kolacica. Secer treba u potpunosti da se otopi a puter da postane kremast i prozracan. Odlozite mikser.
 
Korak 2
Dodajte brasno. Sjedinite tijesto kasikom ili rukom. 
 
Korak3
Uzimajte male kolicine tijesta i oblikujte kolacice koristeci prste i dlanove. Nemojte ih previse slijepiti dlanovima jer oni nece mnogo narasti, ali ih nemojte ni ostaviti u formi loptica. Redajte ih na pleh koji ste oblozili papirom za pecenje i pecite 12 - 15 minuta u zagrijanoj rerni na 180 C 
 
Dodatak: 
Kada se ispeku i ohlade, ako zelite ukrasite ih cokoladom. Rastopite cokoladu s malo putera i umacite vase kolacice do pola. Ili ih ukrasite onako kako vi zelite. Ako zelite aromaticniju aromu kolacica, dodajte ekstrakt vanilije. Stavite jednu kasicicu u tijesto nakon sto ste umutili puter i secer a prije nego dodate brasno. 
 
To je to. Ugodan vikend!

Somethimes, all we need is piece of simple cholcolate cake. Can not be more simple than this.
 
Here is what you need for this recipe:
 
Crust:
 
300 grams Graham crackers
170 grams butter (You can use cocnut butter)
 
For chocolate filling:
 
300 grams of dark chocolate (I used 80% of cocoa, but if you don’t like bitter taste of dark chocolate, feel free to use milk chocolate)
1 large egg
1 egg yolk
250 ml heavy cream
 
Directions:
 
Mix toghether crust ingrediants and bake for 10 minutes on 180 C.
 
While crust is baking prepare chocolate filling: In a medium saucepan, combine heavy cream and chocolate and melt it on low temperature  (You will need apprx 5 minutes to do this).
In a small bowl whisk the egg with egg yolk and add into mixture of chocolate and heavy cream. Stir well and pour the filling into the tart shell. Bake for 30 minutes on 180 C. Let it cool for 10 minutes before refrigerating it until chilled.

Za dane kada nam treba komad najjednostavnije torte s tamnom cokoladom. Ne moze biti jednostavnije od ovoga.
 
Za koru:
300 grama mljevenog keksa
170 grama putera (mozete koristiti I kokosov puter)
 
Za cokoladni sloj:
300 grama tamne cokolade (Ja sam koristila onu s 80% kakaa ali ako ne volite gorki okus tamne cokolade, koristite mlijecnu)
1 jaje
1 zumance
250 mll slatkog vrhnja
 
Postupak:
Sjedinite keks i puter i pecite koru na 180C 10tak minuta.
Dok se kora pece pripremite cokoladni sloj.
Cokoladu i slatko vrhnje rastopite zajedno na laganoj vatri. Mijesajte konstantno. U posebnoj zdjeli razmutite 1 cijelo jaje i 1 zumance. Sklonite cokoladu s vatre i smjesi dodajte umucena jaja. Dobro izmijesajte i prelite preko keks – kore. Pecite na 180C oko 30 minuta. Prohladite na 10tak minuta prije nego stavite u frizider da se dobro ohladi.