Become an amateur chef and impress your friends and family with these easy cooking recipes from different parts of the world
Made by the Pastry Chef Sol Arceo Devil's Cake is called this way in contrast to Angel cake, both have a North American origin. Devil's Cake is made with dark chocolate while Angel Cake is made with white chocolate. The photo does not lie, it's truly a delight for the senses. We invite you to do it at home! INGREDIENTS Moist chocolate dough: - 3 Eggs - 175gr Butter - 400gr Black sugar - 100gr Unsweetened cocoa - 280gr All purpose flour - 10 gr Baking soda - 185gr Milk _ 185gr Hot coffee - Vanilla essence Chocolate cream: - 400gr Cream - 250gr Dark chocolate - 100gr Creamed butter PROCEDURE For the wet dough, beat the butter with the sugar until you have a pale brown cream.Add the eggs…
Made by the Pastry Chef Sol Arceo Would you like to have the best brownies for your next tea? Here we go with the recipe! INGREDIENTS - 6 Eggs - 300gr Dark chocolate - 400gr Sugar - 175gr Butter - 175gr All purpose Flour Optional: Chopped walnuts PROCEDURE Melt the chocolate with the butter. Mix the eggs and the sugar just until the egg mixture is broken, it's not necessary to incorporate air.Mix both preparations.Add flour with a whisk to avoid lumps. Optional, add chopped walnuts.Place on a 20x30cm plate prepared with baking paper and vegetable spray. Cook in a medium/ high oven pre-heated at 180°C for approximately 20 minutes.Let cool on the plate for 2 to 3 hours before cutting into portions. SOL ARCEO studied professional Bakery and Pastry at…
Made by the Pastry Chef Sol Arceo Surely you already know this dessert created in Italy, we share the recipe so you can make it at home. INGREDIENTS Vanilla sponge cake: - 2 Eggs - 90gr Sugar - 20gr Neutral oil - 120gr All purposes flour - 5 gr Baking powder - 50gr Milk - Vanilla essence Mascarpone cream: - 250gr Milk cream - 250gr Mascarpone cheese - 100gr Sugar - 6gr Unflavored gelatin - 40gr Cold water Additional: - 20gr Instant coffee - 200gr Hot water - Bitter cocoa to sprinkle - Optional: coffee liqueur PROCEDURE For the vanilla sponge cake, beat the eggs with the vanilla essence and the sugar until you have a foamy preparation.Add the flour and the baking powder, alternating with the oil and the…
Made by the Pastry Chef Sol Arceo For sure you have tried the apple crumble before. Haven't tried the chocolate crumble yet? Is time to discover it! Let's get to work ... INGREDIENTS Dough base: - 2 Eggs - 200gr Sugar - 200gr Creamed butter - 400gr Flour - 15gr Baking powder - Vanilla essence Chocolate cream: - 300gr Milk - 100gr Sugar - 1 Egg - 30gr Corn starch - 100gr Dark chocolate Crumble: - 100gr Cold butter - 100gr Sugar - 150gr Flour PROCEDURE Dough base: Whisk the butter with the sugar and the vanilla essence.Add the egg and emulsify.Add flour and baking powder. Unify without kneading excessively.Refrigerate 30 minutes to stretch and cover a 20cm diameter cake mold. Chocolate cream: Bring the milk and sugar to a…
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Chocolate Crumble
Made by the Pastry Chef Sol Arceo Nutella by itself is amazing, so imagine what a Nutella cake would be. Yes, it's one of the best chocolate cakes that the human race has created. Let's go for it! INGREDIENTS Chocolate base: - 30gr Oil - 100gr Sugar - 1 Eggs - 100gr Flour - 3gr Baking powder - 30gr Unsweetened cocoa Nutella mousse: - 150gr Nutella - 100gr Cream - 150gr Melted butter - 70gr Sugar PROCEDURE Chocolate base: Mix the oil, the cocoa and the sugar.Add the egg and mix.Add the flour, the cocoa, and the baking powder. Integrate to form a dough. Place inside an 18cm diameter ring.Cook in a medium preheated oven at 160 ° C until firm. Let it cool down. Nutella mousse: Beat the cream…
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Nutella Mousse Cake
Made by the Pastry Chef Sol Arceo If you are a chocolate lover, you are going to adore this recipe. It is decidedly exquisite! INGREDIENTS Chocolate base: - 1 Egg - 100gr Brown sugar - 50gr Oil - 50gr Milk - 100gr Flour - 30gr Unsweetened cocoa - 5gr Baking powder Marquise: - 200gr Dark chocolate - 300gr Milk cream - 50gr Creamed butter - 100gr Sugar PROCEDURE Chocolate base: Place the egg, the oil, the milk and the brown sugar in a bowl. Mix well.Add the flour, the cocoa and the baking powder.Place in an 18cm diameter mold prepared with vegetable spray.Cook in a medium preheated oven at 160 ° C until firm. Let it cool down. Marquise: Chop the dark chocolate.Bring the cream and sugar to a boil.…
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Chocolate Marquise
Made by the Pastry Chef Sol Arceo INGREDIENTS - 1 Egg - 250gr Flour - 60gr Melted butter - 300gr Milk - 8gr Baking powder - 150gr Sugar - Vanilla essence Optional: Chocolate chips, strawberries, blueberries, dulce de leche sauce, honey, cream or ice cream PROCEDURE Place the eggs, the sugar, the essence and the milk in the blender. Blend just to break the egg bond and dissolve the sugar.Add the flour and the baking powder, blend until it is completely integrated.Add the melted butter and blend again for 30 seconds.Let the mixture rest in the refrigerator for half an hour.Cook the pancakes in a hot pan brushed with melted butter. Add blueberry or chocolate chips to each Hot Cake, as you prefer.Wait until you can see holes in the…
Made by the Chef Aldo Rivaldi INGREDIENTS (for 4 servings) - 4 Large eggs, separated - 300ml Milk - 50g Flour - 45 Sugar for egg yolks - 15g vanilla extract - 10 Lemon/ lime zest - 1g Salt - 45g Sugar for egg whites - For coating the ramekins baking spray and sugar - Topping powdered sugar PROCEDURE - Preheat oven to 180C - Prepare ramekins: Brush the ramekins with baking spray and then, coat the ramekins with sugar. This will make the soufflé to rise evenly. - In a medium saucepan bring milk to a simmer. - In another saucepan mix yolks with 45g sugar until slightly pale and add flour and whisk to combine. Pour about a third of the hot milk over the egg yolk mixture to…
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Citrus vanilla soufflé
Made by the Pastry Chef Sol Arceo Learn how to make these incredible cookies at home to eat with a good coffee or with your favorite tea. INGREDIENTS (24 units) - 60gr Oil - 200gr Sugar - 2 Eggs - 150gr Self-rising flour - 60gr Unsweetened cocoa (you can replace with cornstarch if you want to make the cookies with another flavor) PROCEDURE Mix the oil, the cocoa and the sugar.Add the eggs and mix.Add the self-rising flour and the cocoa. Integrate intil you get a soft dough. Cool down the doughAssemble 25 / 30gr balls and take to the freezer. 5. Cover the balls with icing sugar and place on a plate with baking paper, well separated from each other. 6. Cook in a preheated oven at 180 °…
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Cracked chocolate cookies
Made by the Pastry Chef Sol Arceo Are you thinking of eating one of those gourmet ice cream bars that you love so much? What if you could do them by yourself? With this easy recipe we reveal the mysteries of the ice cream bars so you can surprise your children, your family and friends with this incredible dessert. INGREDIENTS - 400gr Milk - 200gr Cream - 75gr Sugar - 20gr Corn starch - 150gr Flavoring of your choice (white chocolate, milk chocolate, dark chocolate, dulce de leche (Argentina), caramel or condensed milk) PROCEDURE Mix the starch with 50g of milk. Put the remaining milk, cream and sugar to the heat until it begins to boil on the edges of the pot (it's not necessary to mix or beat at…
Made by the Pastry Chef Sol Arceo You love brownies and chocolate chip cookies? This recipe combines the best of both, a true delight for the senses. INGREDIENTS Brownie : - 2 Eggs -100gr Butter - 200gr Sugar - 70gr Chocolate - 90gr Multi purpose flour Cookie : - 70gr Creamed butter - 1 Egg - 180gr Self-rising flour - 1gr Salt - 100gr Sugar - 100gr Chocolate Chips - Vanilla essence PROCEDURE Brownie : Melt the chocolate with the butter Mix sugar with eggs, without incorporating airAdd the chocolate, the butter and integrateIncorporate the flour and mixPlace in a mold with baking paper and vegetable spray. The height of the mixture can't exceed 4cm. Place the mold in the refrigerator Cookie : Beat butter, sugar and essence until they…
Made by the Pastry Chef Sol Arceo INGREDIENTS - 300gr Fresh peaches - 100gr Sugar - 50gr Butter Coconut and almond dough:- 120gr Sugar - 120gr Oil - 2 Eggs - 140gr Self-rising flour - 50gr Rum (or milk if you prefer) - 40gr Grated coconut - Optional: 50gr Chopped toasted almonds PROCESS 1. Weigh the ingredients for the dough. Join the dry ones in a bowl. 2. Beat the eggs with sugar until you get a foam. 3. Add the rum and the oil alternating with the dry ingredients. 4. Integrate with a spatula and fold in. 5. Prepare the mold, in this case we use a 18 cm mold. 6. Grease the mold. IMPORTANT: place a circle of baking paper on the base and grease it as well. Cover…
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Inverted Peach Cake
Made by the Pastry Chef Sol Arceo The Sacher Cake is a delucious recipe from Germany, let's make it! INGREDIENTS For the Sacher dough: - 4 eggs - 140 gr all-purpose flour - 150gr Chocolate - 25gr of Unsweetened cocoa - 200gr Butter - 200gr SugarPROCESS 1. Melt the butter and the chocolate over a double boiler or using the microwave by intervals of 30 seconds. 2. Add the yolks and the sugar, mix well. Integrate the flour and the cocoa. Beat the whites until they reach full volume, add to the previous preparation and fold in. 3. Place in a mold of 20x20cm prepared with vegetable oil and baking paper at the base. 4. Cook in a preheated oven at 160 ° C until the…
Made by the Pastry Chef Sol Arceo INGREDIENTS- 2 eggs- 120gr of peeled bananas- 120gr sugar- 50gr neutral oil (coconut, corn or canola)- 140gr flour 0000- 5 gr baking powder- Vanilla essence- Optional: 1 pinch of cinnamon- Garnish: caramel, peanuts & dark chocolatePROCESS1. Make a purée with the bananas, the vanilla essence and the oil. Add the sugar, the eggs and mix well.2. Sieve and add the flour, the baking powder and the cinnamon. Beat until you have a homogeneous mixture without lumps.3. Prepare the mold with vegetable spray. 4. Fill the mold with the preparation and cook in a preheated oven at 160 °C until the pudding is firm.5. Let it cool down inside the mold, fill with caramel and spread some caramel over the surface. Stick the roasted…
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Banana pudding with Caramel & Peanuts
This vegetarian recipe from the Middle East is so tasty and easy that you can make it at home. Soak 500 grams of dry chickpeas in a big container with water 24 hours outside the refrigerator (don’t use can chickpeas). They will double the size.Drain the water of the chickpeas and process them with 1 cup of water, 2 onions previously cut, 10 garlic cloves previously cut, 1 tablespoon of baking powder and salt. Add the spices that you like: pepper, fresh parsley, cilantro, coriander, dill, a bit of cumin and cayenne pepper. You can also add toasted sesame seeds.If you keep the paste in the refrigerator for 1 hour before making the falafels, it will be easier because it sets better. Make the little burgers, balls or the shape you prefer.Fry them with hot olive oil both sides.…
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FALAFEL -Chickpeas Burgers-
