sábado, 29 de noviembre de 2014

Nutella Cheese Cake

Hi everyone! 

Last weekend was my Bday and I could not write a new recipe because I was so busy preparing and preparing, but here I am again.

This week hasn't been so stressful. I already have my Physics Title, and keep looking for a job. I also went shopping, I needed a new shirt and something elegant, a vest... maybe new shoes... And I have my final look for that special day. My mum is so excited! 

To celebrate this amazing and special days I am living, I want to share with you an amazing (too) cake I made recently.

It is a big (LARGE) Nutella Cheese Cake! And it also is the first cheesecake I'm posting here. And also this is going to be my first Gluten Free Cake.

So let's get started!

Click aquí para ver la receta en español.

Nutella Cheesecake

· 130g of digestive biscuits ( gluten free if you prefer)
· 50g of melted butter
· 750g of cream cheese (full fat)
· 2 tbsp (20g) of all purpose flour (Use cornstarch to make it gluten free)
· 3/4 cup (150g) of sugar
· 300g of Nutella
· 3 eggs
· 1 tsp of vanilla 
· 1/2 tsp of salt


This is going to be amazing. You don't even want to stop eating!

First, we have to start preparing the crust. Process or crash the biscuits until they look like sand. Pour the melted butter and mix them well. Use a fork to avoid clumps.
Then, transfer to your baking pan and cover the bottom with the mixture. You can also go up the wall of the pan. Press them down with a measuring cup, a spoon or a glass.

To bake a cheesecake, you have to use a 23cm (9inches) springform pan with removable bottom. It will be the easiest way to remove the pan without breaking the cake. Don't mess up!
Once is packed, place it into de fridge while the filling is prepared.

Now, turn on the oven to 160ºC (320F) to preheat it. As you see, it is a low temperature (instead of the "classic" 180ºC, 350F) so this cake will take a long time to bake completely.

Take your biggest bowl to prepare the filling in it. You can make this filling by hand with a wooden spoon or a rubber spatula, with a hand mixer or even with a stand mixer. You choose!

Mix the cream cheese with the nutella, the sugar, the salt and the flour (or cornstarch). Try not to overheat, this only would put air inside the batter and we don't want that.

Once everything is well combined add the eggs, one at a time, beating between each addiction, and add the vanilla extract with the last one. Beat it making sure you scrape the bottom of the bowl and the sides too.

Transfer the batter into the springform pan and place it into the oven. You'll have to wait an hour and a quarter. 75 minutes until you will be able to look at this gorgeous and amazing cake in the eyes.

To cheek if the cake is done, make sure the center is set. Use a knife or a wooden skewer to check if the center of the cake is wet or not and place it in the oven for three to five minutes longer. But after 75 it should be done.

If you choose an only-bottom-crust you should release the cake from the wall, so use a knife to separate the cake and the pan.

Let it cool completely before you start decorating it, because you want more chocolate on your cake, don't you?

I made this cake twice in a week, so I hace two options for you.

Both start the same way, spread 100g of nutella on the surface of your cake. That will keep the things you put on top stuck.

Fist option: shave white chocolate (or even dark, the one you like) and put it on the nutella.
Second option: put some color, use M&M's to cover your cake.
Or you can make your own option and tell me which one it is. Maybe some raspberries, strawberries?

I hope you enjoy it.

martes, 11 de noviembre de 2014

Pumpkin Pie

Finally autumn has come to stay.

Finally is cold and rainy, 

And finally I have received news from university about the last subject I was waiting to pass. And I have done it.

I can finally say that I am a Physicist looking for a job.

No more to say, just celebration!
And I want to celebrate with a nice and spicy pumpkin pie.

Pumpkin Pie


· 1/2 cup and 1 tbsp of room temperature butter
· 1 3/4 cups of all purpose flour
· 1/2 cup of white granulated sugar
· 1 egg
· 1/8 tsp of salt

· One 425g can of pumpkin puree
· 3 eggs
· 1 1/2 cups of evaporated milk
· 3/4 cup of brown sugar
· 1 tbsp of cornstarch
· 1/2 tsp of vanilla extract
· 1 tsp of ground cinnamon
· 1/2 tsp of ground ginger
· 1/2 tsp of ground nutmeg
· 1/8 tsp of ground allspice
· 1/8 tsp of ground cloves
·1/2 tsp of salt

· 1 cup of heavy cream
· 1/2 tsp of ground cinnamon


What a wonderful flavor. I love baking with pumpkin and spices.
First thing you have to do is the crust. This is not the classic pie crust. I wanted to try something different for this pie and I found this one. It needs pre baking but you can do it while you prepare the filling, so it is not a big problem.

In a big bowl cream the room temperature butter with the sugar, just until combined because air is not necessary in this crust. Then you can add and egg, beat it, and then the salt and flour. Beat it until the flour is incorporated. This won't clump into a big ball of dough, it will be crumbly. Place them on plastic wrap and pack them into a disc. Refrigerate for at least an hour.

After that hour, take it from the fridge, remove the plastic wrap and roll it out into a big disc shape, enough to cover the pie dish. Cover it and arrange the border with your favorite pattern.

Now you can blind bake it. Cover with parchment paper and pour some beans inside and place it in the preheated oven at 180ºC (350ªF) for 15 minutes. Then remove the parchment and the beans and bake for 10 minutes more until golden brown.

If you don't want to blind bake it with the beans, you can prick the bottom and sides with a fork and place the dough in the freezer, once you roll it, for 15 minutes. Then place it into the oven for 15 minutes or until it gets a golden brown color.

Anyway, while this is in the oven, you have to prepare the filling.

In a big bowl mix the pumpkin puree with the eggs, vanilla extract and evaporated milk using a whisk. Then add the sugar, cornstarch, salt, and all the spices and mix it very well.

If you are using pumpkin pie spice, use 2tsp. If not, try to use however you prefer. If you don't like any of the flavors, you can leave it out or substitute with a little more of the other spices.

Once the pie crust is done, you may leave it aside for a bit to cool. Then you can pour the pumpkin filling inside and place it into the oven again. The oven must be preheated to 220ºC (425ºF). Bake it at this temperature for 10 minutes and then reduce the temperature to 180ºC (350ºF) and bake for 30 minutes more.

To check if the pie is done, insert the tip of a knife in the filling, close to the border, like 3cm (1 inch) from the border. If it comes out clean the pie is done. Don't worry if the center is a bit wavy, it will finish cooking with the remaining heat.

Leave to cool to room temperature. 

Whip up some heavy cream with a pinch of cinnamon and serve a nice slice of this pie with a dollop of cream on top.

I hope you enjoy it.

lunes, 3 de noviembre de 2014

Chocolate Soufflé!

Finally chocolate is here! Perfect after all the Halloween pumpkin sweets.

I always try to avoid chocolate because is "the easy way". Almost everyone loves chocolate so that is the first thing you want to use in a dessert when you have someone coming home, or taking to a dinner to a friend's house.

But sometimes your body screams chocolate through every single pore of it and you just need to dig into it.

And that is the moment when a nice chocolaty dessert is a perfect choice.

This is going to be amazingly tasty and good.

Of course, here you can see the Spanish Version .

Let's do it.

Chocolate Soufflé


· 90g of dark chocolate to melt
· 2 tbsp (30ml) of whipping cream
· 3 eggs
· 2 tbsp (25g) of sugar
· 1tbsp (50g) of cocoa powder
· 1 tbsp (15g) of soften butter
· A pinch of salt


You will need two or three ramekins, or any kind of pot you can pop into the oven. 

First thing, as always, preheat your oven to 200ºC (400ºF).

Prepare your ramekins. Brush the melted butter inside them and cover butter with the cocoa powder. Set them aside.

In a bowl, over a pot with shimmering water, melt the chocolate with the cream. Set that aside and let it cool a bit.

Not it's time for the eggs. Separate the whites and the yolks.

In a big bowl whip up the whites with the pinch of salt until they get soft picks.
In another bowl beat with a whisk the yolks with the sugar until pale and fluffy.
Once the chocolate has cool down a bit, mix it with the yolks, using the whisk too.

Now mix the whites into the chocolate and yolks mixture, in two times, and mixing with a spatula, make big movements, trying to keep most of the air inside the whites. This is your final mixture.

Pour it into the ramekins, and with your thumb, clean the edge of the ramekin. This will help them to rise while baking.

Place them in the middle rack of the oven for 10 to 15 minutes. The top must be set and the inside must be gooey and runny.

Try to eat it warm from the oven, just let it cool a bit, don't burn your mouth. Put an ice-cream ball of your favorite flavor in the middle of it and see how it melts and mixes with the chocolate.
It's going to be gorgeous.