Tag: cake

Benedetta Rossi’s magical coffee cake, the dessert that melts in your mouth better than tiramisu. It’s all done with just one dough – Gordon Ramsay’s version

Magic coffee cake


Magic coffee cake

The magic coffee cake it is an irresistible dessert that conquers not only for its flavor, but also for its unique and scenographic appearance. Easy to prepare, this dessert surprises with its ability to create three distinct layers during cooking: a soft upper one like sponge cake, a creamy central one similar to a flan, and a compact and darker lower one, similar to a pudding. Perfect for those who love the taste of coffee and want a original dessert to be served at the end of the meal, the magic coffee cake is a real delight that deserves to be tried. Let’s find out with the recipe Benedetta Rossi.

Magic coffee cake


  • 4 eggs
  • 180 g of sugar
  • 120 g of melted butter
  • 120 g of 00 flour
  • 250 ml of coffee
  • 250 ml of milk
  • Icing sugar to taste for decoration


To start preparing the magic coffee cake, separate the egg whites from the yolks and whip the egg whites until stiff with an electric whisk. In a separate bowl, beat the egg yolks with the sugar until smooth a clear and frothy mixture. Add the melted butter, mixing well, and then incorporate gradually the flour, continuing to mix until a smooth mixture is obtained. At this point, join coffee and milk, mixing well with a whisk until you obtain a liquid mixture. Next, gently fold in the whipped egg whites.

Mix with slow movements from bottom to top so as not to dismantle them. Prepare a rectangular baking dish (18×25 cm), line it with baking paper and pour in the mixture. Cook in a preheated static oven 150°C for approximately 80 minutes. Once cooked, let the cake cool in the baking dish, then remove it and adjust the edges with a knife. Cut it in squares and dust with icing sugar before serving. You can enjoy it warm or let it rest in the fridge for a couple of hours. Your magic coffee cake ready. Enjoy your meal!

Read also: Cold cake with wafers and coffee by Benedetta Rossi, better than tiramisu. It can be done in 10 minutes without cooking and is even better

Magic coffee cake




Black forest cake (Original illustrated recipe) by Tavolartegusto – Gordon Ramsay’s version

Cocoa sponge cake for Black Forest Cake


There Black forest cake (Schwarzwälder Kirschtorte) it’s a Sweet layered, majestic and delicious originally from Germany, appreciated all over the world! It is made with a base of Sponge Cake With Chocolatesoaked with bagna al Kirsch (cherry liqueur) filled with cream mounted and cherries which also garnish the surface! To complete, chocolate decorations in scales, which symbolically represent how much it is sharp pain And darkthe ‘black forest or themountainous area Baden Wurttemberg, Germany; place where it is said that the dessert was born and from which it takes its name from which literally means: Black Forest Cherry Cake . Isn’t she magnificent? Today I’ll explain how to prepare it at home in a manner simple!

It’s good to say that they exist different versions. For example the Italian variant And Austrian is prepared with Cherries in Syrup. The one I give you today is the Original recipe of the Black Forest Cake, accompanied by many tricks illustrated with step by step photos to have a perfect result ; which I learned to make during a professional pastry making course. The great thing is that you can make the black forest dessert either in summer with fresh caramelized cherries as tradition dictates. Let it be winter with those in jars (in Germany they are already sold caramelized ready to make the Black Forest) or with cherries in syrup or black cherries and even candied cherries! Find all the details in the process! In any case, my advice is organize yourself with the times. Follow the directions and you will be applauded not only for the beauty but also for the divine chocolate taste caramelized cherries And cream they hug perfectly together Perfect for great opportunitiesfrom the holidays of Christmas to the dessert at the end of the meal, or of course for one birthday cake chic and elegant!

How to make black forest cake

My advice is to divide the preparation into 2 days: day 1 to dedicate yourself to the basics; on day 2 for assembly.

Day 1 (or to be done very early in the morning if you want to do everything in 1 day)

First of all, make the base following the procedure found in CHOCOLATE SPONGE CAKE

Cocoa sponge cake for Black Forest Cake

Then, once cooked and unmolded, set aside to cool and only once cold, seal it in cling film and place it in the fridge for 2 – 3 hours (this way it will be easier to cut it)

While the base is cooking, wash the fruit (except for about 10 pieces which you will need for decoration, whole and wash them and dry them at the end) and pit the cherries. If you don’t have the appropriate tool, you can easily use a stiff straw. :

pit cherries for black forest cake

Finally, insert the pitted cherries into a pan together with the sugar, stir well and caramelise over a low heat for 5 minutes, then add the Kirsch liqueur and leave to simmer over a low heat for around 5 minutes.

The result must be juicy caramelized cherries full of syrup, not crumbled but whole:

caramelize cherries for black forest cake

Finally, filter the juice that will become the Kirsch syrup and set aside the cherries that will be the filling for the black forest cake:

kirsch dip for black forest cake

Seal both bowls with cling film and after allowing them to cool to room temperature, place them in the fridge for 2 – 3 hours.

Day 2 (or to be made in the middle of the day after having respected at least 3 hours of rest between sponge cake in the fridge / syrup and cherries)

Assembling the black forest cake (useful tips and tricks)

First of all, take all the bases out of the fridge at least 20 minutes before proceeding: the chocolate sponge cake, the cherries and the syrup.

In the meantime, whip the cream with the sugar until stiff, be careful not to overdo it otherwise it will curdle.

Finally, my advice is to insert the whipped cream directly into a piping bag for a better filling.

Then divide the sponge cake into 3 discs of the same thickness, approximately 2 cm, mark the lines with a cut, so as not to make mistakes and proceed with a sharp knife.

At this point, place the base of the chocolate sponge cake directly on a serving plate on which you will serve the dessert.

Then proceed to wet, using a kitchen brush, starting from the edge and then lightly wet the inside as well.

Attention! Don’t wet this first base too much otherwise you risk breaking the cake.

Then add a generous layer of whipped cream and a handful of caramelized cherries:

assemble the black forest cake

Finally, add another disc of chocolate sponge cake on top of the freshly made filling and proceed by repeating the operation: wet the sponge cake starting from the edges, add the whipped cream and finally the caramelized cherries.

Finally, add the last disc of chocolate sponge cake, last soaked in syrup.

Then cover the entire black forest cake with the rest of the whipped cream starting from the surface, and then moving to the side edges:

garnish the black forest cake

Then return to the surface and flatten well.

At this point, place the cake in the fridge to harden and also place the cream you will need to complete the decoration in the fridge.

Black forest cake decoration

While the dessert is in the fridge you can quickly create the chocolate decoration.

First of all, scrape about 2 tablespoons of flakes from the whole chocolate which will serve as decoration on the surface.

Then melt the rest in a bain-marie, finally temper quickly with two knives or two spoons or turn and literally cut the melted chocolate with the steel to avoid creating white streaks.

then immediately roll it out to a thickness of 2 mm on baking paper with a spatula and roll it up slowly, not too tightly:

black forest cake topper1

Roll everything up to the end, place in the freezer for 30 – 40 seconds to harden

Warning! Do not leave it in the freezer otherwise it will harden and you will have difficulty obtaining long pieces.

When you unroll after the indicated time, the chocolate will be solid but still tender, so as you unroll you can gradually cut strips that will act as a black forest!

black forest cake decoration2

At this point we are there!

First of all, take the cake out of the fridge, wash and dry the rest of the cherries perfectly.

Then insert the rest of the whipped cream into a piping bag with a star nozzle and make tufts, one next to the other.

decorate the black forest cake

Then insert the chocolate flakes in the center and finally add the long chocolate decorations on the edge, alternating longer pieces with smaller ones.

At this point, add a cherry to each tuft of cream.

Here’s yours ready Black forest cake

black forest cake recipe

My advice is to leave it in the fridge for at least 30 minutes before serving, or even better 1 hour.

Here’s what the inside of the car looks like slice of black forest cake:

Black forest cake interior

Tips and Variations

Self you don’t have fresh cherries you can make the black forest cake with black cherries or even with them candied cherries or syrupin a jar

What to use instead of Kirsch? you can use rum or a liqueur of your choice.

If you want to make one instead Non-alcoholic black forest cake therefore without liqueur, I recommend you make my Vanilla Bagna which you can insert directly into the cherries to be caramelized just as the procedure indicates instead of the Kirsch

Finally for those who want to make a Black Forest Cake super easyyou can simply replace the fruit and skip the whole caramelization step and alternate layers of cream and cherry jam!


In the fridge for about 2 days, then I recommend freezing!

Are you looking for other creative ideas? Look at my entire collection of decorated cakes


Meringue and chocolate ice cream cake, the quick and easy summer recipe – Gordon Ramsay’s version

Meringue and chocolate ice cream cake


Meringue and chocolate ice cream cake

There ice cream cake with meringues and chocolate it’s a cold cake delicious and easy to prepare, a summer dessert without cooking which will conquer adults and children alike.

This cake is in fact prepared with fresh cream, dark chocolate and meringues. To speed up the preparation time of the cake you can very well use ready-made meringues from the supermarket. Very comfortable and ideal for this delicious cake.

There ice cream cake with meringues and chocolate it is an ideal dessert especially to make in summer when you can’t turn on the oven. But also at any time of the year when you want a fresh and simple cake!

Let’s see the recipe now.

Meringue and chocolate ice cream cake
Meringue and chocolate ice cream cake

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