We gave three culinary bloggers a special challenge: bake three cakes for midwives and nurses from Ljubljana’s maternity hospital.
We give you only one rule of culinary creation: the main character and ingredient of the recipes should be Gorenjka Chef edible chocolate with 70 percent cocoa.
“On the 220-degree blog we share the love of cooking. At home, we like to create simple, fresh and family-friendly recipes, trying to choose between local and seasonal ingredients as much as possible.”
Urška Fartelj baked a chocolate and raspberry cake with Gorenjka’s Chef chocolate, which she named Ms. Gorenjka.
With “madam” he addresses all cakes that are flour-free on his blog. And which one is your favourite? “I love chocolate and hazelnuts and that’s why Mrs. Hazelnut was born, a cake without flour and with lots of chocolate and hazelnuts. The recipe is published at an angle of 220 degrees. But is it sinful? It’s definitely worth all the sins. And Mrs. Gorenjka too is worth sin – so chocolaty, so fruity, so fresh and light.”
Ingredients for a biscuit from a 25 cm diameter baking pan: 6 eggs (7 if the eggs are small) 6 tablespoons of sugar 3 heaped spoonfuls of cocoa or chocolate powder Gorenjka 2 heaped spoonfuls of Density 3 full spoonfuls of ground poppy seeds 1 milk chocolate Gorenjka
Ingredients for the fruit layer: 500 g frozen raspberries 4 tbsp vanilla sugar
Ingredients for the cream: 500 g mascarpone 150 ml sweet whipped cream 150 g Gorenjka Chef chocolate with 70 percent cocoa 1-2 tablespoons vanilla sugar
Ingredients for Chocolate Ganache: 400 g dark chocolate Mistica Raspberry Gorenjka 200 ml sweet cream
Ingredients for decoration: 200 g Gorenjka Chef chocolate with 70 percent cocoa 100 g fresh raspberries 20 g dried raspberries Various Gorenjka chocolates, slices, pralines, roulades for cake decoration
Cookie preparation: Beat the yolks with the sugar into a thick cream and the whites into snow. Add the dry ingredients to the egg yolks and slowly stir in the snow 1/2 egg white, lightly mix the remaining egg white with a whisk. Pour the biscuit mixture into a baking dish lined with baking paper. Cover the biscuit with milk chocolate that we have broken into cubes. Bake at 180 degrees for about 20-25 minutes. Cool the baked cookie and cut into two slices.
Preparation of the fruit layer: Add the sugar, vanilla seeds and 2 tablespoons water to the frozen raspberries. Bring to a boil and stir gently from time to time. Be careful not to crush the raspberries. Let’s cool down.
Preparation cream: Melt the chocolate over the water bath. Blend the mascarpone in a blender, adding the melted chocolate while blending. Add sugar to the sweet cream and whip it up. Using a whisk, stir the whipped cream into the chocolate cream.
Assembling the cake: Put the raspberries that we cooked on the bottom biscuit. Cover the raspberries with 4/5 chocolate cream. Moisten the top biscuit with the raspberry juice and place on top of the cream.
Spread the remaining cream down the sides of the cake to line up the edges, possibly on top of the cake.
cake decoration: Boil the cream, remove from the heat and add the chocolate. Allow the chocolate to soften and only then use a whisk to whip it into a smooth, silky chocolate – chocolate ganache.
Pour 1/4 of the chocolate ganache into a small mug and place the rest in the freezer for a few minutes to cool completely. Whip the cooled ganache into the cream with a mixer and brush the cake well with it. Pour the remaining 1/4 of the ganache over the top of the cake, flatten with a spatula and roughly run down the sides of the cake.
Decorate the cake with the remaining Gorenjka chocolates, pralines and dried fresh raspberries.
Melt the Gorenjka Chef chocolate over a water bath, spread out about 3 millimeters thick on baking paper, decorate with various pearls, gold powder and leave to harden completely. Cut out the desired chocolate decoration using various models (e.g. a heart) previously heated under hot water.
“It all started in 2012 when I cooked a lot on a study exchange in Seville. So I came up with the idea of combining my two great loves – writing and cooking. And so the most practical collection of the best recipes began to emerge. I keep coming back I later invited four more friends to take part, so that the blog would be a bit more visually and in terms of content. They bind our memories.”
Tina is a pastry chef at heart, so Gorenjka’s chocolate challenge was very special for her. Since she gave birth to her first child three months ago, the purpose of the campaign – to give gifts to women in the maternity hospital – was an additional motive for participation. With the chocolate from Gorenjka Chef she has prepared a special cake, which is characterized by an unusual combination: she combines chocolate with lime.
biscuit ingredients 220 g granulated sugar 235 g flour 70 g chocolate powder Gorenjka 5 g baking powder 8 g baking soda 5 g salt 2 eggs 235 ml milk 120 ml oil 5 ml vanilla extract 235 ml boiling water
procedure In one bowl, mix together all the dry ingredients and in the other all the wet ingredients except for the boiling water. Then add the wet ingredients to the dry ingredients and mix well. Finally, add boiling water, stir, pour into a greased 10-inch cake pan and bake at 350°F for about 55 minutes. Cool the baked cookie and cut into two layers, about 1/2 inch thick. Place the first base on a plate and clip it back into the cake ring.
chocolate cream 350 ml sweet cream 180 g Gorenjka Chef chocolate with 70 percent cocoa
Procedure: Heat the sweet cream and melt the chocolate chips in it. Mix until smooth, then cool completely (about 4-5 hours in the fridge). Then beat with an electric mixer until light creamy. Spread the cream on the first layer of the biscuit, then cover with the second layer. Lime cream 2 whole eggs 1 egg yolk 60 ml lime juice 1 lime zest 100 g sugar 180 g yoghurt 250 ml sweet cream 4 sheets of gelatine
Procedure: Slow cook the lime custard with the eggs, lime juice, zest and sugar over low heat, stirring constantly. When it has thickened after about 10 minutes of cooking, pass through a fine sieve and let cool. Soak the gelatin sheets in cold water for 10 minutes. Whip the sweet cream and mix with the yoghurt and lime cream. Melt the gelatin and add to the cream. Pour another layer of sponge cake on top and place in the fridge for at least 4 hours.
decoration Melt the Gorenjka Chef chocolate and pour it over the top layer of the cake. Melted chocolate can also be used to make decorations – wrap in bubble wrap, allow to cool to allow the chocolate to set again, and use.
Candied Lime Zest: Cut the zest into strips, place in cold water, bring to a boil and cook for 5 minutes. Drain off the water, pour in the cold and cook for another 5 minutes. drain. Boil the syrup from 100 milliliters of water and 100 grams of sugar. Bring to a boil and cook 2 minutes, add the zest, cook 5 minutes. Drain, cool and roll in granulated sugar. Natascha, Pekoholik
“I started the blog mainly because I wanted to share my hobby with people who are interested in healthy eating – just like me. I would like to break with the prejudice that healthy eating is boring and tasteless. I want to show that with a little time and you also make an effort to create very good desserts from healthy ingredients, which are also very visually appealing.” Natasha’s main goal when preparing dishes on the blog is to bring traditional and popular desserts into convert healthy versions.
She has combined two classic flavors with Gorenjka in her cake: coconut and chocolate.
“I started the blog mainly because I wanted to share my hobby with people who are interested in healthy eating – just like me. I would like to break with the prejudice that healthy eating is boring and tasteless. I would like to show that with a little time and you also make an effort to create very good desserts from healthy ingredients, which are also visually very appealing.”
Natasha’s main goal when preparing dishes on the blog is to transform traditional and popular desserts into healthy versions.
She has combined two classic flavors with Gorenjka in her cake: coconut and chocolate.
Cookie Ingredients: 3 eggs 3 tablespoons of sugar 3 tablespoons of flour 3 tablespoons of cocoa powder Gorenjka 2 teaspoons of baking powder
Biscuit: Beat 3 eggs (at least 5 minutes) with sugar and then add all remaining ingredients. Bake at 180 degrees for about 20-30 minutes. Let’s cool down. Coconut bounty layer 300g cream cheese or mascarpone cheese 100-150g coconut 1dl milk 80g sugar Mix the ingredients well, then place in the fridge to set.
Drizzle the cooled cookie with a mixture of milk, coconut liqueur and sugar and pour the cooled coconut mixture over it. Place in the fridge while you prepare the chocolate mousse.
chocolate mousse 300 g Gorenjka Chef chocolate with 70 percent cocoa 300 g whipped cream Bag of gelatine powder
Melt the chocolate and mix with an equal amount of lightly sweetened whipped cream. Add a sachet of gelatin powder and pour over the coconut layer. Refrigerate for at least 2 hours (you can refrigerate if you want a more “icy” texture) and serve.
Opportunity for extreme chocoholics: chocolate ganache for topping, made from 100 g Gorenjka Chef chocolate with 70 percent cocoa, melted over steam and mixed with 100 milliliters of cream. Let’s decorate.