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The chocolate whipped cream cake recipe (16cm cake) Chocolate sponge cake (16cm pan) 15g cocoa powder 35g milk 15g butter (or oil) 3 eggs 85g sugar 75g all purpose flour Bake the cake at 170C for 40 minutes Coffee syrup 75ml hot espresso 10g sugar 15ml Rum (optional) Chocolate whipped cream 110g milk chocolate 54.5% (couverture) 110g heavy cream (to melt the chocolate) 350g cold heavy cream Chocolate ganache on top 27g chocolate 27g heavy cream Pour the ganache at 30C

The vanilla butter cream cake recipe (all ingredients are at room temperature) * The vanilla butter cake (16cm pan x 3 slices) 180ml milk 1 tbsp lemon juice / vinegar 270g cake flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 150g unsalted butter 30ml oil 130g sugar Cream the butter, oil and sugar until pale and fluffy 3 eggs, add one by one 1 tbsp vanilla extract divide the batter into 3 pans (buttered and floured), bake the cakes at 170C for 30 - 35 minutes * The Swiss meringue buttercream 3 egg whites 140g powdered sugar a pinch of salt (I forgot to show in the video) 300g room temperature butter 1 tbsp vanilla extract a little purple color Sugar syrup: 100ml water, 30g sugar, mix to dissolve Sprinkles for decoration

Hi, this time I willl make a caramel cake with a brownie base and caramel mirror glaze. You can find the recipe below 1. Brownie 100g dark chocolate 30g unsalted butter 1 egg 30g sugar a pinch of salt 1 tsp vanilla extract (5ml) 30g cake flour (you can use all purpose flour) 1/2 tsp baking powder bake the cake at 180C for 20 - 22 minutes about 50ml espresso to moist the cake 2. Salted caramel layer with nuts 30g sugar 1 tbsp water 75ml heavy cream 1/4 tsp salt 1/2 tsp vanilla extract 1 gelatine leaf (1.5g), bloomed in cold water for about 10 minutes 25g nuts (roasted and chopped) 3. White chocolate mousse 2 egg yolks 20g sugar 1tsp vanilla 50ml milk 50ml heavy cream bring it to 80C over small medium heat, stir constantly 5g gelatine leaves (bloomed) sift the mixture over 30g white chocolate 200ml heavy cream 15g powdered sugar Freeze the mousse cake for at least 3 hours 4. Caramel mirror glaze 80g sugar 1 tbsp water 80g warm water (or 80ml) 40g condensed milk 80g glucose 3g gelatine leaves (bloomed) 60g white chocolate Pour the glaze over freezed cold mousse cake, the glaze temperature is 27C. After pouring, put the cake back into the fridge for at least 2 hours to thaw before serving. 5. Coral tuile: attach them to the cake just before serving or they will become soft quickly 75ml warm water 30ml oil 5g powdered sugar 8g all purpose flou

Hi there! This week recipe is a simple yet delicious strawberry cake with white chocolate whipped cream. You can find the ingredients below (for 14cm final cake) For the sponge cake (16cm round pan) 2 eggs 55g sugar 1 tsp vanilla extract 50g cake flour 15g butter and 15g milk, keep warm White chocolate whipped cream 90g white chocolate (couverture chocolate) 300ml heavy cream 15g powdered sugar 1 tbsp Kirsch (optional but it makes the cream much better) Sugar syrup 50ml warm water 15g sugar 15ml Kirsch (optional) mix to dissolve sugar and let it cool down completely before using Strawberries about 400g

the red berry chocolate mousse cake recipe below (cake size 16cm, height 4.5cm) * The red berry jam 60g strawberries 60g raspberries 20g sugar 2 tsp lemon juice 2 tsp cornstarch a pinch of salt * The chocolate sponge cake sheet 1 whole egg 25g milk 25g oil 35g flour 12g cocoa powder 2 egg whites 40g sugar * The chocolate mousse 2 egg yolks 30g sugar 1 tsp vanilla 50ml milk 75ml heavy cream 5g gelatine leaves (bloomed in cold water for 10 - 15 minutes) 80g milk chocolate 180ml cold heavy cream 15g sugar * The red mirror glaze 80g sugar 80g water 80g glucose syrup 80g condensed milk 5g gelatine leaves (bloomed) 80g white chocolate (couverture chocolate) red food color (about 1/2 tsp gel color) Coconut flakes Some fresh berries on top

The triple chococlate mousse cake is so delicious and quite easy to make. You can find the recipe below (final cake16cm, 6 - 7 cm height) Chocolate brownies (18cm mold) 20g dark chocolate 20g butter 30ml milk (2 tbsp) 1egg 30g sugar a pinch of salt 30g all purpose flour 8g cocoa powder 1/2 tsp baking powder 30g hazelnuts (optional but better) Bake it 180C for 20 -22 minutes, cool down and cut into a 16cm circle Whipped cream: (keep it cold all the time) 300g cold heavy cream 8g powdered sugar Chocolate mousse 55g dark chocolate, please use chocolate chips or chopped chocolate, so it is melted easier and faster (I use couverture chocolate Callebaut 54.5%) 35g heavy cream 1 gelatine sheet (1.5g) 1 tbsp milk (15ml) 87g cold whipped cream 55g milk chocolate (Callebaut 33.6%) 35g heavy cream 1 gelatine sheet (1.5g) 1tbsp milk 87g cold whipped cream 55g white chocolate (Callebaut 28%) 35g heavy cream 1 gelatine sheet (1.5g) 1tbsp milk 87g cold whipped cream Cocoa powder

Hazelnut Praline Chocolate Mousse cake recipe (16cm cake) Praline paste 150g sugar 75ml water 150g hazelnuts if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in) 30g dark chocolate 30g butter 40g (ml) milk 3 egg yolks 30g cake flour (or all purpose flour) 15g cocoa powder 3 egg whites (I'm sorry. There is a typo in a video, it's actually 3 egg whites instead of 4) 60g sugar Chocolate mousse 55g - 65g dark chocolate 35g hot heavy cream 1 gelatine sheet (1.5g) 1 tbsp milk 125g cold heavy cream, semi whipped Praline mousse 55g praline paste 1 gelatine sheet (1.5g) 1tbsp milk 125g cold heavy cream Chocolate glaze 40g sugar 60g water 15g glucose syrup (or corn syrup) 10g cocoa powder 2 gelatine sheets (3g) Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like

The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height) * Almond dacquoise (almond sponge) 2 egg whites 40g sugar 15g almond powder (almond flour) 15g all purpose flour 1 tsp vanilla extract 2 tsp melted unsalted butter * Mango passion fruit mousse 30g passion fruit juice (without seeds) 70g mango puree 10g sugar 25g white chocolate 1 gelatine sheet (1.5g) 100g heavy cream (35%) 10g powdered sugar * Passion fruit jelly 80g passion fruit (including seeds) 20g sugar 1-2 tbsp water a pinch of salt 1 gelatine sheet (1.5g) * Diplomat cream filling 2 egg yolks 25g sugar 1 tsp vanilla paste 15g all purpose flour 150ml hot milk (70C) 2 gelatine sheets (3g) 200g heavy cream (35%) 10g powdered sugar * Mirror glaze 80g sugar 80g water 80g glucose syrup 60g condendes milk 60g white chocolate 3 gelatine sheets (5g) yellow food color * Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration

The nobake strawberry cheesecake recipe (16cm round cake x 5cm height) * The cookie base 80g cookies 15g corn flakes 10 roasted chopped almonds 30g melted butter 30g dark chocolate 15g heavy cream * Strawberry jam 200g strawberries 80g sugar 7g lemon juice * Creamcheese filling 200g creamcheese 30g sugar 100g Greek yoghurt 1 tsp anilla paste 50g white chocolate 30g hot heavy cream to melt the chocolate (or you can melt it in the microwave) 3 gelatine sheets (5g), bloomed and melted with 1 tbsp of water 200g heavy cream 15g sugar * Extra strawberries on top

The mini chocolate coffee cake recipe (3 mini cakes: 8cm diameter x 5.5cm height) *The chocolate joconde sponge 2 whole eggs 50g almond flour 60g powdered sugar 15g all purpose flour 20g cocoa powder 2 egg whites 30g sugar 10g melted butter *The coffee mousse 2 egg yolks 30g sugar 150ml milk 10g coffee beans 2 gelatine sheets (3g) 200g heavy cream 10g powdered sugar 3 chocolate bands and chocolate decoration: 80g dark tempered chocolate (if you don't want to temper chocolate, you can just melt it but it will lack the shinny look) Cocoa powder and edible gold leaves for decoration

Hi, this time I will make a strawberry roll cake. I hope you enjoy the video. You can find the recipe below (the pan size for the sponge cake sheet is 34x 24cm) *The sponge cake sheet 4 egg yolks 55g milk 55g oil 1/2 tbsp vanilla extract 80g cake flour (or 70g all purpose flour and 10g corn starch) a little pink fodd color 4 egg whites 70g sugar * The strawberry jam 140g strawberry 20g sugar 1/2 tbsp lemon juice *The whipped cream filling 250g heavy cream 20g condensed milk 20g powdered sugar (or you can use total 40g sugar and skip the condensed milk)

This week I make a chocolate cherry cake with a chocolate mirror glaze finish. You can find the recipe below (I use the Silikomart silicone mold Essenziale 1000, which is 18cm diameter x 4cm height) ***Chocolate sponge cake (16cm pan) 2 eggs 70g sugar 48g cake four 12g cocoa powder 15g milk 15g unsalted butter Bake the cake at 170C for about 30 minutes, let it cool down completely before cutting into 2 sheets. Moist the cake sheets with cherry syrup. ***Cherry compote 200g cherries 40g sugar 50ml water 25ml Kirsch (cherry liquor) 1/2 tbsp lemon juice Puree half the amount of the cherry compote and cut the rest of the cherries into half ***Cherry mousse puree half the amount of cherry compote and sift through to get about 70-80g cherry puree 2 gelatine leaves (3g) semi whip 160g heavy cream with 20g sugar ***Chocolate mousse microwave 80g dark chocolate with 60g heavy cream to melt the chocolate fold with 150g semi whipped cream ***Chocolate mirror glaze 70g water 80g sugar 80g glucose syrup 80g condensed milk 80g dark couverture chocolate 3 gelatin leaves (5g)

The chocolate cake with chocolate butter cream and chocolate ganache recipe ***The cake (16cm round pan) 60g cocoa powder 200ml hot coffee 150g all purpose flour 1tsp baking soda 1/2 tsp baking powder 1 pinch of salt 2 eggs 170g sugar 75ml milk 60g oil 1 tbsp vanilla 1 tbsp vinegar ***Chocolate butter cream 300g room temperature butter 50g cocoa powder 200g powdered sugar (you can add up to 300g if you want more sweet) 80g dark chocolate (finely chopped) 60g heavy cream ***Chocolate ganache glaze 130g dark chocolate (finely chopped) 130g heavy cream (boiled)

***The cake (16cm pan x 3) butter 120g oil 30ml sugar 170g 2 eggs milk 175ml vinegar 1 tbsp 1tsp red color 230g all purpose flour (230g is the corect amount, there is a typo in the video) 12g cocoa powder 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt ***Cream cheese buttercream (both creamcheese and butter need to be at room temperature) room teperature unsalted butter 300g room teperature cream cheese 250g powdered sugar 150g (adjust to your taste) If your cream starts to separate, add 1-2 tbsp of soft butter and whisk it again Simple sugar syrup: 100ml water and 30g sugar

The rainbow cake recipe (for 16cm diameter x 16cm height cake) *** The vanilla cake: 150g butter (usalted, room temperature) 120g vegetable oil 450g sugar 1 tbsp vanilla extract 4eggs (55g each) 90g milk 200g Greek yogurt 500g cake flour 2 tsp baking powder 1/2 tsp salt Food colors ***Italian buttercream 4 egg whites 180g sugar 45g cold water 500g butter (room temperature)

Matcha Sponge Cake (pansize: 26 x 38cm) 4 eggs 10g matcha 40g hot milk 30g vegetable oil 1 tsp vanilla extract 60g sugar 50g corn starch Bake at 170C for about 20 minutes White chocolate matcha cream: 100g white chocolate 100g heavy cream 8g matcha 40g hot heavy cream 250g cold heavy cream Matcha Glaze: 8g matcha 50g hot water 30g sugar 50g heavy cream 20g glucose / corn syrup 50g white chocolate 5g gelatine leaves (bloomed)

The lemon cake recipe (16cm) * Lemon curd 1 whole egg 2 egg yolks 60g sugar zest of 1 - 2 lemon 60g lemon juice cook under low heat for about 8 minutes until thick * Lemon poppy seed sponge cake 3 eggs 80g sugar 1 tsp vanilla extract 90g cake flour 7g poppy seeds 25g butter 25g milk * Mascarpone cream filling 150g mascarpone cheese 40g sugar 350ml cold heavy cream * Lemon syrup 75ml hot water 10g sugar 10g lemon juice

The mago cheesecake recipe (15cm round pan) * Cookie Base 80g cookies (3oz) 40g melted butter (3 tbsp) * Cream cheese filling 200g cream cheese (7oz) 50g sugar (4 tbsp) 1 tsp vanilla extract 50g yogurt (3.5 tbsp) 150g mango puree (1 cup) 2 tsp gelatine (6g) 2 tbsp cold water bloom 5 minutes and microwave 15 seconds 100ml heavy cream (1/2 cup) 20g sugar (1.5 tbsp) * Mango jelly 1.5 tsp powdered gelatine (4g) 60ml cold water (4 tbsp) 12g sugar (1 tbsp) 120g mango puree (3/4 cup)

Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in) 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml 120g dark chocolate (1 cup) 30g unsalted butter (2 tbsp) 30ml milk (2 tbsp) 4 egg whites a pinch of salt 50g sugar (4 tbsp) 4 egg yolks 1 tsp vanilla extract (5ml) Bake at 170C for about 20 minutes Chocolate Cream Filling 150g dak chocolate (1 cup + 2 tbsp chopped chocolate) 90g heavy cream (1/3 cup) 300g cold heavy cream (1 1/4 cup) 30g sugar (2.5 tbsp) Cocoa Syrup 75ml hot water (1/3 cup) 1 tbsp cocoa powder (7g) 2 tbsp sugar (25g) Mix to dissolve and let it cool down completely Chocolate Glaze 50g cocoa powder (1/2 cup) 115g sugar (1/2 cup + 1 tbsp) 85ml water (1/3 cup) 85g heavy cream (1/3 cup) 1 tbsp gelatine powder (9g) 3 tbsp cold water to bloom gelatine (45ml)

The vanilla cupcakes' recipe (for 12 cupcakes) ***The cake batter (all ingredients are at room temperature) 180g cake flour 6g baking powder a pinch of salt 60g milk 60g yogurt 2 tsp vanilla extract 150g butter 180g sugar 3 eggs (55g each without shell) ****The vanilla buttercream 80g sugar 20g flour 175ml milk 2 tsp vanilla extract 150g butter (soft, unsalted)

The recipe for mini lunch box cakes (8cm diameter x 3 cakes) The sponge cake sheet (40 x 25cm pan size) 3 large eggs 75g sugar 1 tsp honey 1 tsp vanilla extract a pinch of salt 75g cake flour 25g butter 25g milk Cream cheese filling 250g cream cheese 50g sugar (because the non dairy topping I use is sweetened so I cut sugar, if you use heavy cream, add 80g sugar instead) 200g sweetened non dairy whip topping (it is more stable than heavy whipped cream for cake decorating; You can also use heavy cream but the cream will be softer) Sugar syrup 1 sugar : 3 water Food coloring: red, blue, yellow

INGREDIENTS: 2 cups basmati rice 1 1/2 lb chicken breast chopped into 1-2 inch pieces 2 tablespoons ghee or use butter 2 tablespoons canola oil or vegetable oil 1 large yellow onion diced 1 teaspoon ginger paste 1 teaspoon garlic paste 2 medium tomatoes chopped 2 green chilies chopped 1/3 cup fresh mint leaves Salt to taste 1/4 cup coconut milk full-fat 2 1/2 cups water or chicken broth 2 tablespoons fresh cilantro chopped Powder mix: 1/2 teaspoon turmeric powder 1 teaspoon red chili pepper powder 2 teaspoons coriander powder 1 teaspoon garam masala powder Tadka/Tempering: 2 bay leaves 3 cloves 1 stick cinnamon 1 cardamom 1 star anise 2 teaspoons cumin seeds

INGREDIENTS: Cookies: 3/4 cup unsalted butter softened 1 cup white granulated sugar 1 teaspoon vanilla extract 1 egg 2 cups self-rising flour 1/4 cup finely ground almonds Filling: 2 tablespoons unsalted butter melted 1/2 cup pecans chopped 1/3 cup packed brown sugar 1/4 cup corn syrup 2 eggs 1/8 teaspoon salt Topping: 1/4 cup semi-sweet chocolate chips

INGREDIENTS: For the filling: 2 tablespoons unsalted butter 24 ounces fresh spinach leaves 1 cup chopped fresh basil leaves 14 ounces ricotta cheese 2 eggs room temperature 1 1/2 cup grated Parmesan cheese 1 cup shredded Mozzarella cheese 1 teaspoon Italian seasoning 4 cloves garlic minced 1/2 teaspoon salt plus more to taste 1/4 teaspoon pepper plus more to taste For assembly: 1 box lasagna noodles 24 ounce jar marinara sauce 2 cups shredded mozzarella cheese cooking spray 2 tablespoons chopped parsley 2 tablespoons chopped basil

INGREDIENTS: Donut dough: 2 1/4 cups bread flour 1 large egg room temperature 1/2 cup + 2 tablespoons milk warm 3 tablespoons unsalted butter room temperature 5 tablespoons granulated sugar 1 teaspoon salt 1 envelope Instant Yeast 7 grams Custard cream: 3 egg yolks room temperature 1 1/4 cup milk 1 1/2 tablespoons unsalted butter 4 tablespoons granulated sugar 4 tablespoons all-purpose flour Pinch of salt 1 teaspoon vanilla extract