September | 2012 | Tiny Kitchen Blog

Nutella Cream Cake

Stupid ears. I’m in hospital right now. I suppose that none of the doctors expected it to be that bad, but obviously it is. Finally I feel better and I can eat properly most of the time, so eating without chewing is just the worst-case-option.

Nevertheless, I feel that I have to share this wonderful recipe with you I made the day before I went to hospital. It is very creamy, rich and chocolaty sweet. I found it on MyChefkoch, the German food platform where I often look for interesting recipes. I slightly changed the original, left the fruit out and put some chopped chocolate on top. Mmmmmh.

Despite that it this cake can be eaten without chewing it much, it is super easy to put together. AND there is a lot of nutella inside – which is another reason why you should try it. Make sure you do not have to worry about caloriewhen eating this cake – it is not what I would call low fat, low carb or something – just delicious ;). Let’s get started.

Nutella Cream Cake

300 g (11 oz) graham crackers, crumbled
400 g (14 oz) nutella (I told you it was a lot…)
80 g (2/3 stick) butter
250 ml (1 cup) heavy cream
400 g (1, ½ cup) heavy sour cream
100 g (3,5 oz) chocolate with whole hazelnuts

Prepare a round 26 cm (10´´ or 9´´) pan by placing a baking sheet on the bottom. Place the butter in a medium-sized sauce pan and melt over low heat. Add 2 tablespoons of nutella and stir until incorporated. Add the graham cracker crumbs and stir until the crumbs have evenly sucked up the butter.

Transfer the mixture into the cake pan and press it evenly to the bottom, use a spoon for this. Let the bottom layer cool in the fridge. Beat the heavy cream in medium-sized bowl. Cream the sour heavy cream and nutella (This was my favourite part :D.).

Carefully ad the heavy cream. Use a whisk and and stir just until incorporated. Transfer the cream into the cake pan.

For the topping, chop the chocolate with a sharp knife so you get thin little sticks. Spread them on top of the cake. Let it cool in the refrigerator for at least 3 hours.

Found a supersized chocolate from Ritter Sport in a shop. Couldn’t leave without buying it. :D

Enjoy this creamy beauty. I guess I can post something new when I am back home again, which is supposed to be by the end of the week… But don’t worry, I already miss baking, so I will post something as fast as I can.

original recipe: http://www.chefkoch.de/rs/s0/nutella+rahm+torte/Rezepte.html

Sweet Baked Pumpkin

When I lived in Bulgaria, I was always looking forward to autumn. This time of the year inspires me with all its colours and gifts from nature.

Pumpkins were one of my favourites. My grandmother had butternut pumpkins in her garden, which I could never carry by myself when I was little, and they were so sweet, that once you have tasted a spoonful of them, you waned to eat more. Bulgarians have a very simple way to prepare a pumpkin dessert, which is made in no time and with only a few ingredients. To some of you this recipe might sound strange but I am sure that a lot will like it once they have tried it.

There are several kinds of pumpkin, but this recipe works best with a butternut or a hokkaido. If you have one lying around, go and try out this recipe.

Sweet Baked Pumpkin

1 small/medium butternut or hokkaido pumpkin
480 ml (2 cups) water
5 tbsp sugar
1/2 tsp cinammon powder

Preheat the oven to 220° C (425°F). Wash the pumpkin. Cut it into pieces of about 5 cm (2″) length. Remove the seeds. Place the pieces next to each other into a large pan.

Spread sugar and cinnamon on top.

Pour the water over the pumpkin.

Bake for a good 40 minutes. Let cool and place the pieces on a plate.

Eat with a spoon like a kiwi :). (This is why I can eat this dessert despite my illness ;).)

Eating without chewing

Do you have a clue why I’m posting this picture?

Wait. First guess, then go on reading.

It could be easier to explain. But it is complicated. My ears HURT. It began 2 weeks ago. And hasn’t stopped since. It has even become worse. I have seen four different doctors by now, and after hours and hours of waiting in ante rooms the doctors found a way to cure me. Finally. But it can possibly take WEEKS until I am completely healthy again. So I thought you’d better know this, before you get confused by the following posts.
The pain in my ears makes it hard to eat. Quite a bit. Can’t open my mouth properly. Can’t chew properly. Can’t concentrate on anything when it is worst. But I found a solution: Eating without chewing. This is why I posted those two pics – they are my food for the next few days, as well puddings, cremes, soups etc. are. See what I’m getting at? In the following posts, I will show you what I’m eating except baby purees and that a stupid ear infection cannot keep me from enjoying my food – especially my beloved sweets. First recipe tomorrow!

September 2012