I’m totally in love with my new laptop case! I’ve been thinking about getting one for quite a while now, although I usually prefer my gadgets in its original form and look. So to speak – I always found it nicer without anything on. Now that I’ve been on planes more often in the past weeks and always took my laptop with me, I found it was the right time to protect it accordingly. I don’t think I could handle a scratch on it!
Now it’s time to work a little whilst sipping on my tea. Yup, tea – with it still being about 30°C outside. I’ve been hit by a slight cold yesterday, didn’t feel too well this morning and am praying that it won’t worsen over night again. Crossing fingers!
I hope you all a great start into the new week – there’s so much going on! Thursday I’ll be flying to Germany again for a fun festival in Kaarst (near Düsseldorf, a town where my family currently lives), which is called Kaarst Total. I’ll be working from home Friday and returning Monday evening. Until then I have a lot of stuff to do – which is why I should work on my agenda for the week now; and for the new month whilst I’m at it… (didn’t manage it yesterday).
Good morning from Alicante! I know I’ve been offline the past couple of weeks and I apologize for not updating anything – really though, I’d rather leave my page somewhat empty than fill it with trash. However, I wanted to send a sign of life – yes, I am still alive. Work and uni have kept me extremely busy in the past weeks and now I am finally taking some days off in Alicante (Spain). That being said, I will start regular updates again after my vacation :-)
I am currently spending my days morning till late afternoon on my grandparents boat, whom I am visiting, swimming all day and trying to get in as many tan sessions in as possible! Oh and the food! – We go out for dinner almost daily, and let me tell you I think I gained 100 pounds by eating all this seafood and drinking it down with good wines. Delicious!
I arrived Sunday afternoon and will be leaving tomorrow evening already – short trip it was once again. The weekend then is packed as usual, with a million events happening in Zurich in the upcoming days. Monday I am back to my work and uni routine – so that’s when you’ll hear more of me again. Till then, xo
Chocolate over chocolate over chocolate – can you believe it? I never used to be a huge chocolate fan, mostly because my stomach didn’t take it all too well. Then I discovered lactose free chocolate and almond milk: my whole world has changed. I absolutely love chocolate now – I still don’t indulge in it daily, though love treating myself from time to time. Speaking of treating, I decided to treat my family last week when my mother and sister came over to visit my dad and I.
If you love chocolate, be warned, you will love this cake. It’s insanely good (yes, padding myself on the shoulder right here), yet it is also extremely heavy. Like, real heavy. As much as I love chocolate, and so does my family, a small piece is more than enough of this little calorie filler. Yep, so much for being healthy – this recipe is far from it. However, it’s important to indulge from time to time and just enjoy the moment.
Here is what you need for the cake
2 cups & ⅓ cup glutenfree flour 1 ⅓ cups brown sugar (or more if needed; though I found it sweet enough) 2 teaspoons glutenfree baking powder 2 cups almond milk 1 ⅓ cup applesauce (unsweetened) ⅔ cups coconut oil (make sure it is soft) 2 teaspoons pure vanilla extract (or 4-5 drops of pure vanilla) 1 cup raw cocoa powder a hint of salt
How to make the dough
1) Pre-heat the oven to around 180°C (about 350°F) 2) Mix all the ingredients together in a large bowl until you have a lovely chocolate dough (do try – it’s delicious!) 3) line your baking dish with coconut oil if you are not using a silicon form 4) place about one half of the dough into the form and put it into the oven 5) depending on the size of the form (I used a small one with a diameter of about 18 cm) the cake will take up to 50min in the oven Larger forms (speaking of 26cm and the similar) will take about half the time, so make sure to stick a toothpick into the middle after 20 minutes to get a feeling for the cake. It will be done, once no more dough sticks to the toothpick. 6) Once the cake is finished, put it on a tray to let it cool off 7) repeat steps 3-6 with the other half of the dough 8) once both cakes are cooled off, make sure to cut off the top, to achieve a straight cake-top (to easily stack them later)
What you need for the frosting
2 ½ -3 cups powdered sugar (told you its a calorie filler!) ⅔ cups raw cacao powder (unsweetened again) 1 cup lactose free butter (pre-softened) ¼ cup lactose free chocolate ¼ cup almond milk 2 drops vanilla extract
How to make the frosting
1) melt the chocolate and let it cool off for a few minutes (it can be warm, though should not be hot) 2) add all ingredients into a large bowl and mix them thoroughly until you have the perfect frosting texture. I would start with 2 ½ instead of 3 cups powdered sugar 3) should your frosting be too stiff, add a little more almond milk 4) should your frosting be too soft, add more powdered sugar until you have the perfect frosting
Building the cake
1) Place the first cake piece onto your dessert plate (or wherever you want to display your cake later) 2) add about 2-3cm of frosting on top of it, making sure it is more or less well spread 3) now add the second cake on top of the first one with frosting – see how it builds up? :) 4) use the rest of the frosting to fully wrap the cake 5) if you have left-over frosting, you can always add a bit more to the top, to sculpt the cake a little more
Voila – the cake is ready! You can either serve it immediately or place it into the fridge for a couple of hours. If you leave it in the cake, the frosting will stiffen quite a bit, which is why I personally prefer it outside for the frosting to have the fresh, yet soft texture.
We didn’t manage to even eat half of the cake, as I had said, it’s a real chocolate bomb. Instead, my boss was lucky enough to receive almost a half of the cake for himself and his family. So unless you are really, really hungry and can eat super much chocolate, I advise baking for family, friends or loved ones. I’m sure they will love you for it!
Good luck with the recipe, enjoy the cake and have a wonderful Thursday! xo
Good morning and Happy 724th Birthday to Switzerland! August 1st it is – the time passes way too fast nowadays. Today it’s a national holiday here and all shops are closed so I had to go grocery shopping yesterday. Today my mother, sister and dog will be visiting my dad and I here in Zurich to stay for about two weeks. My parents are actually going on vacation the first week round, so I will enjoy next week with my sis and dog.
Midweek I decided to bake another of my favourite cake breads. I call them cake breads rather than cake or bread, because it does seem to be an in between thing here. You can easily top it off with some butter or jam or anything else really, though it tastes delicious without anything further added as well. Which is how I like it – plain & simple. I love my breakfasts as you know, though often I do not have the time or cannot be bothered to make breakfast in the morning. The easiest way is when it’s already done: So I’ve had a piece or two of my cake bread the past mornings. I’ve tried out new recipes and fell in love with this finalised version I wanted to share with you. Of course, as always, the cake bread is gluten free as well as diary/lactose free.
Here is what you need for the cake
180g lactose free butter
150g brown sugar (more if you like it sweeter) 3 eggs 120g glutenfree flour 250g grounded almonds 60g chia seeds 8g glutenfree baking powder a little bit of salt 2 ripe bananas (medium sized) 80ml almond milk 1 handful of wild berries (frozen or fresh; I used frozen)
What you need to do
1) peel the bananas and mash them up
2) add all ingredients but the berries
3) stir the dough well until a you have a semi-soft dough
4) unless you have a silicon baking dish, make sure to line the dish with either lactose free butter, oil, or even coconut oil
5) put all the dough into the baking dish
6) add the wild berries on top and gently mix them in using a fork
The oven should be heated to 175°C, now you can
1) place the raw dough into the oven for 50 min 2) seal the cake with kitchenfoil (tin foil) and bake for another 15-20 min (this enables the cake to further bake without getting too dark)
Voila! Here is your cake.
It honestly tastes best when fresh out of the oven, though you should let it cool down for a good 20 min, so that your cake doesn’t break. If you store it in the fridge, it will be good for a week, though it is normally unlikely the cake stays that long :) there are too many hungry people around the house!
As always, I’d be happy to see your versions or your tries – you can always share your link in the comments box below, tag me the social media sites or even throw a hashtag to it #StylePhantomrecipes.