Indulgent Chocolate Cake

First of all, a big, big apology for the extended absence. The last few weeks have been full of work: from preparing all the baby’s things that already arrives in September, along with the university exams made me a true automaton with no time available for anything else. The university degree is finally over  and it was not easy to go back to studies after 30 (and pregnant)!

All the baby’s stuff are almost ready … and now all I want is to take time to return to such good things, like reading a book (non-academic), cooking, watching series and movies, or go to the beach.

In this recipe I wanted to make something very, very indulgent … This cake is all that: moist, full of chocolate and ideal for those times when all you want is to put your feet up, sit on the couch and delight yourself with something delicious.


Original recipe here

TIME: 55 min + 2 h

5 Eggs
275g of Dark Chocolate
125g Butter
1 tea cup of Almond Meal
1/4 tea cup of Wheat Flour
1 tea cup of Brown Sugar
1 pinch of salt

Preheat the oven to 170º.
Start by melting the chocolate and the butter in a water bath, chocolate and margarine. Place a bowl of glass or metal over a pan of boiling water (without being in direct contact with the water), stirring occasionally until everything is melted.
Remove the bowl from the heat, add the brown sugar and mix with a spatula.
Add the flour and the almond meal, as well as the salt and the eggs, mixing until a uniform mixture.
Grease a mold of removable bottom. Line the bottom and both sides with baking paper and place the dough in the form. Cover the top with aluminum foil and bake for 50-55 minutes. Do not expect it to be fully cooked at the end of this time.
Allow the cake to cool out of the oven, and when already cold place it in the refrigerator for 2 hours before unmolding.
Unmold and serve with fresh fruit (optional).


Cocoa Pancakes with Strawberry Coulis

This is the perfect recipe to surprise that special someone, or for those sad winter mornings, or simply because you feel like it. Or because next Sunday is Mother’s Day!



And in this first year that the day becomes so special to me, I dedicate this recipe to all women who love their children no matter what, who always find a smile for them even in the most difficult days, who have to have two jobs, who wake up early to be able to do everything , and even when nothing goes well, can still be good mothers!

Happy Mother’s Day!

Recipe adapted from here
TIME: 25min


250g plain flour
3 tbsp cocoa powder;
1 Egg
2 tsp baking powder
100g sugar
3 tbsp melted Butter
1 tsp Vanilla Extract
350ml milk

Strawberry Coulis
250g Strawberry
2 c.s. White Sugar


In a pan put the sliced ​​strawberries and the sugar. Let it boil for 4 minutes. Mash in the blender and set aside (preferably to cool off completely).

In a bowl place the liquid ingredients: the melted butter, milk, vanilla and the egg. Mix and set aside.
In another bowl combine the dry ingredients and gradually add the liquid mix, stirring with a spoon to get an uniform mixture.
Heat a frying pan and grease with some margarine only when necessary.
Place spoonfuls of the preparation, and cook for 1 minute on each side (for a tablespoon at a time).
Serve with the coulis, grated dark chocolate and / or powdered sugar.


Sweet potato churros with dark chocolate and orange ganache

Finally a recipe! Lately I know I haven’t been widely available, sometimes life is busy … we get so caught up in things of the everyday life, that time it’s never enough.

The backyard of my mother in law has been very generous this month: tangerines, cabbages, broccoli, nuts. Also came some beautiful sweet potatoes, and this weekend was the ideal opportunity for putting them to good use. I confess that I don’t love them as a company to meat or fish, but in desserts they’re very versatile.


These churros came out something special, and the ganache flavored with orange helps to cut their richness. I know that Christmas is almost at the door (bye bye diet! Only one month missing, have you noticed ?? !!) but on a rainy Sunday, I couldn’t ask for anything else!



300ml water
1 tsp salt
300g Wheat Flour
200g sweet potato
1 Egg
Oil for frying (1/2 L)
100g Dark Chocolate (70%)
100ml cream
Zest of 1/2 Orange

Bake the potatoes (with the skin) and when cooked drain and let them cool. Scoop out the skin and reduce them to puree. Reserve.
Put a container in a water bath, melt the chocolate with the cream and orange zest, stirring occasionally. Reserve.
In a pot add the water and salt and bring them to boil.
Turn off the heat and add the flour stirring constantly. Add the potato pulp and the egg, mix and set aside for 15 minutes in the refrigerator.
Place the oil in a pan or fryer and let it heat (up to 160 ° C approximately).
Place the dough in a pastry bag and start putting pieces of it into the hot oil. You can fry circles of dough and then cut after they’re ready with the help of scissors, or as you put the dough in the oil with the help of an extra pair of hands cut it into equal lengths.
When golden remove the churros, place them on paper towels before serving with the chocolate ganache. Serve hot.

Dark Chocolate, Walnuts and Blackberries Brownie

Here’s one of those fantastic recipes, great for everyday. And why? Because it’s delicious, easy to make, and you can use a multitude of ingredients … is this case I used blackberries (which are in season) and nuts.


You can use other nuts, chocolate and other fruits. It also has the advantage of being easily frozen after it’s done, and when you have one of those desires for something very sweet and decadent, take it out of the freezer for two hours and you will not even notice the difference.

TIME: 30min

125g Dark Chocolate
150g of butter
3 Eggs
100g walnuts
200g blackberries
100g Flour
1c. of baking
120g Sugar

Preheat the oven to 180 °.
Start by melting the chocolate and the butter.
Beats the eggs with the sugar and add them to the previous mixture.
Add the sifted flour and baking powder and stir to combine.
Grease a pan with butter and pour the preparation.
Over it arrange the blueberries and walnuts and bake for 20 to 25 minutes. Ideally remove the brownie when the surface is already cooked, but you’ll realize at touch it’s still slightly raw in the middle.
Allow it to cool for 30 minutes before serving.
If you want you can do the day before and leave in the fridge to serve the next day.

Dark chocolate and salted caramel Profiterols…and welcome

And after a well deserved break, with September comes “No Leftovers”. The blog became a website, the name changed and here it is! With recipies menu and all!
Because of this transition, I want to apologize to all the nice people who kindly placed comments in the old blog, but unfortunately it wasn’t possible to import them.  Also, because facebook doesn’t allow changing the name of the pages all the likes went bye-bye!  You’ll find the new facebook page here.

The summer days are here to stay, which helps with coming back to school, the usual routines and the autumnal afternoons. And it’s with the colors of autumn that these profiterols adorn themselves … It was the third time that I made this recipe, and I think  I can say that there are two essential things to be successful with them: a good dough and the exact cooking time in the oven. For me I think the second is hardest  because ovens vary, so like almost everything sensitivity watches over us. Nothing like a touch with your index finger: if they’re nice and firm, rock and roll, baby! If not, wait a few more minutes and keep watching them.

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The fillings and toppings may also vary, but I always prefer to contrast the flavors: caramel is a bit sweet so the dark chocolate makes it good company.
I like to prepare the caramel well in advance because when it cools completely it acquires an easier consistency for stuffing, but if you can’t do it in advance, when placing the profiterols in the oven, make the caramel.


TIME: 90min


for the dough:
150g Flour
100g butter
4 eggs
300ml water

for the filling:
200ml whipping cream
1 tbsp Refined sugar

for the caramel:
2 tbsp brown sugar
1 tsp coarse salt
2 tbsp butter
100ml double cream

for the chocolate ganache:
200ml dark chocolate (I used 70% cocoa)
200ml double cream

Preheat the oven to 200C.
Sift the flour.
In a pan, put the butter and water and let the butter melt. Bring to a boil. Remove from heat, place the flour and keep stirring with a wooden spoon until the dough forms a ball and peels off the bottom of the pan.
Let the dough cool until it’s safe to add the eggs without cooking them.
Beat the eggs in a dish and gradually add them to the dough, continually beating until it’s smooth and shinny.
Line a baking sheet with parchment paper, place the dough in a pastry bag and dispose small amounts of it, with some space between them. Don’t forget that the profiterols grow a bit in the oven.
In the end, soak the index finger with cold water and touch the tip of the dough which usually has a tendency to burn (optional).
Bake for 40 minutes.
When they’re ready, take them out of the oven and let them cool.

Whip the cream and add 1 tbsp of refined sugar.
With the aid of a knife, make a small incision in the profiterols, in order to introduce the nozzleof the  piping bag. Fill a bag with caramel and distribute it by the profiterols. Don’t fill them completely because you’ll need to also fill with whipped cream.
Repeat the same process for the whipped cream.

In a pan boil some water and over it, but without any direct contact, place a glass or metal bowl. Break the chocolate into pieces and place it in the bowl. Add the cream and keep watching it, stirring occasionally until all the chocolate melts and is fully incorporated with the cream.
Pour over the profiterols at the time of serving.

Energy Bars with Dark Chocolate, Quinoa and Coconut

You know those weeks that never end? This is one of those for me. Finally the sun came out, which is immediately an injection of energy and good mood.
Last Sunday I went to Serralves, (my first time) I thought it was beautiful, but the weather was not so great, so the photos left me disappointed.
I think this weekend will be perfect for strolling around, with the camera in hand! How I missed that … walking around, visiting new spots, shoot in good weather. Going out without plans or roadmaps, with the curiosity of a child and an energy bar on my wallet. These are the favorites here at home: not too sweet, very crunchy and full of surprises…

Enjoy the good days ahead!

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250 Rolled Oats
100g of grated coconut
50g quinoa
3 tbsp Sunflower seed
2 tbsp Sesame seed
1 can sweetened condensed milk
100g of chopped Dark Chocolate (I used 70% cocoa)
Butter for greasing

Turn the oven to 130 º C.
In a saucepan heat the condensed milk until it begins to boil.
In a bowl combine the oats, coconut, quinoa, seeds and the chopped chocolate.
Pour the condensed milk in the dry ingredients and mix with the help of a spoon until you get an uniform mixture.
Grease a mold (I used 20x40cm) with butter and pour the preparation.
Sleek and tamp slightly to make it a compact bar.
Bake for 60 minutes.
Remove from the oven, let it cool for 2 minutes and unmold.
Cut into pieces and let them cool completely before storing in an airtight container.