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Chocolate Fresh Cherry Cake

Easy and so fluffy chocolate cherry cake. I used fresh cherries, you can also use frozen cherries or any other berries you want. I baked in two small pans, you can use 23 cm. (9 in.) spring form baking pan. Use eggs at room temperature. Sift dry ingredients before mix them to the cake batter. Preheat oven. Beat egg whites until foamy and mix them slowly with cake batter, use rubber spatula not hand mixer.   Preparation Time: 50 minutes.   Serves: 16  Energy: 228 kcal per serving.  Ingredients: - 3 qty. Egg At Room Temperature (Whites and yolks separated) - 150 gr. (5.5 oz.) Sugar - 200 ml. (6.5 fl. oz.) Milk At Room Temperature - 180 gr. (6.5 oz.) Olive Oil - 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons - 2 qty. Nutella Tablespoon - 220 gr. (8 oz.) Flour - 2 qty. Baking Powder Teaspoon - 0.5 qty. Salt Teaspoon One Pinch - 1 qty. Vanilla Extract Teaspoon - 200 gr. (7 oz.) Sour Cherry About One Cup  Directions: 1. Preheat oven to 180 C (355 F) a

Brownie Cookies

Delicious, extra moist brownie cookies ready in 35 minutes.

Be careful in adding flour, you should add it step by step. You can use less or a little bit more flour depending on the size of your egg. If you like more wet cookies, you can pour remaining milk-sugar mixture over the cookies and rest at least one hour before serving.

Do not over cook the cookies, about 13-16 minutes will be okay. I use pistachio for topping, you can use shredded coconut, ground hazelnut or sprinkles.

 Preparation Time: 35 minutes.
 Serves: 28
 Energy: 130 kcal per serving.

- 125 gr. (4.5 oz.) Butter At Room Temperature
- 1 qty. Egg At room Temperature
- 100 gr. (3.5 oz.) Olive Oil (You can use different vegetable oil.)
- 25 gr. (1 oz. )Cocoa Powder 2 Tablespoons
- 10 gr.(0.5 oz.)  Baking Powder 2 Teaspoons
- 275 gr. (10 oz.) Flour (Add step by step)
- 70 gr. (2.5 oz.) Sugar
- 200 ml. (6.5 fl. oz.) Milk For Milk-Sugar Sauce
- 40 gr. (1.5 oz.) Sugar For Milk-Sugar Sauce
- 2 qty. Ground Pistachio Tablespoon For Topping

1. Preheat oven to 180 C (355 F).
2. Mix butter, egg, vegetable oil, vanilla extract and sugar until creamy.
3. Add cocoa powder and half of the flour, mix with your hand. Add baking powder and half of the remaining flour and mix. (If your dough is not sticky, do not add extra flour.)
4. Make small walnut sized balls and place them into baking tray covered with parchment paper.
5. Bake for 15-17 minutes until cookies cracked on top.
6. Meanwhile, heat milk in a small saucepan and add sugar. Stir until all sugar is melted.
7. Remove cookies from the oven and soak them into the milk-sugar mixture and place onto the serving plate.
8. Let them rest about 1 hour. Top with ground pistachio and serve.