Saturday, April 26, 2014


Ahhhhoooooiiiii all the chocoholics.
This one is for you.
Can't get more choco than that.


3 eggs
150g sugar
140g butter
150g dark chocolate
140g flour
1 1/2 dl raspberries
pinch of salt

Raspberry Ganache:
400g raspberries
300g dark chocolate
2 tablespoons butter

Preheat oven at 175C / 350F.

Separate egg yolks from the egg whites.
Add sugar to the egg yolks and whisk until pale and thick.
Whisk egg whites until stiff.
Mix the egg yolks with the egg whites.

Melt the butter.
Add chocolate to the butter and let it melt.
Mix chocolate butter together with egg mix and add flour.
Add pinch of salt and raspberries.
Mix everything together and bake in oven for 20-30 minutes.
The cake should still be creamy inside.

Add the raspberries to the saute pan and cook over medium heat until berries are soft. Pass the raspberries through a sieve to remove the seeds. Warm up the raspberry sauce and mix in chocolate and butter.

Spread raspberry ganache over the chocolate cake.
Top with berries and white chocolate.

Friday, April 18, 2014


You can call it also Welcome Spring Salad.


500g baby new potatoes with skin on
500g asparagus, woody ends removed
4-5 radishes, halved
100g butter
salt and pepper

Boil the potatoes until tender and set aside.
Boil the asparagus 1-2 minutes and set aside.
Boil the radishes 2-3 minutes and set aside.

Melt the butter in a medium pan until it is light brown, beurre noisette.
Add all the vegetables and toss to coat.
Season with salt and pepper.
Cook over medium heat for about 5 minutes, stirring occasionally.