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Make your wife, friend, girlfriend or yourself happy!

The person who invented the sentence ‘Diamonds are girls best friends’ has never eaten a good chocolate cake. Below is a great and very simple recipe that you can use to make your wife, friend, girlfriend or yourself happy! enjoy!


  • 86 grams butter
  • 220 grams sugar
  • 62 grams cocoa powder
  • 4 eggs (200 grams)

Other stuff you’ll need:

  • an oven
  • bowl for mixing everything
  • bowl for whisking eggs
  • 4 bowl to measure the ingredients in
  • a whisk
  • a bowl scraper or spatula
  • an oven pan
  • a sheet of parchment paper
  • a sieve to sieve out the cocoa powder
  • a plate or board to present your cake on

How to make this chocolate cake step by step: 

  1. turn on the oven at 170 degrees Celcius
  2. scale out and put your ingredients in the bowls to measure the ingredients in
  3. grab a bowl for mixing everything
  4. put the butter and the sugar in the bowl and mix until everything is smooth
  5. grab a bowl for whisking eggs and a whisk
  6. crack your eggs in the bowl
  7. whisk your eggs until there is a lot of air in them
  8. throw the airy eggs in the bowl with the butter and sugar
  9. mix everything together
  10. grab a sieve and sieve the cocoa powder over the butter-sugar-eggs
  11. mix all of this together until everything is smooth
  12. grab your oven pan and put in some parchment paper. make sure it straightens the pan
  13. throw the whole mix into the oven-pan with the parchment paper
  14. even the top out until it is a flat surface
  15. put the oven-pan in the oven
  16. wait 10-15 minutes. check every 5 minutes if the top is not burning
  17. take the oven-pan with the baked cake out of the oven
  18. take the cake out the oven-pan by grabbing it by the parchment paper
  19. invert the cake onto a plate and take off the parchment paper
  20. make somebody happy with your freshly-baked chocolate cake

Strawberry Balsamico & co

Session January 31st 2016

special guest, Tammy Scheffer

Choco cookie strawberry balsamico reduction


• Butter
• White sugar
• Flour
• Bakingpowder
• Cocoa powder
• Lemon juice

Soften the butter slighty in the microwave and mix with the sugar and lemon juice until it’s fully incorporated. Mix the flour, baking powder and cocoa powder together using a wisk until it has a homogene colour. Now mix this in the butter in three steps for easy incorporation. Don’t mix it any further than necessary.

Roll the dough out to a 2 millimeter thick sheet using a rolling pin or whatever.
Put in the freezer for 15 minutes for easier handling and cutting. Cut to squares of rounds or desired shape.

Back in the freezer before baking on a baking tray with parchment paper at 350 fahrenheit for 4 minutes, preferably put a rubber baking-mat (silpat) on the cookies, turn the baking tray, bake 4 minutes, turn the tray and 4 minutes. Take out of the oven and let it cool down to room temperature.

Balsamico reduction

• Balsamic vinegar
• Sugar
• Red peppers

Put your balsamic vinegar in a pot, slice your red peppers in throw them in the pot as well. Let the vinegar come to a boil. Turn off the heat source. Let the peppers steep for 15 minutes. Strain. Put the vinegar back in a pot and put your sugar in with it. Stir until sugar is dissolved. Now, let this cook slowly until reduced till a syrup thickness. Test from time to time with a spoon if it sets to an syrup thickness when you let it cool down.

Slice the strawberries at about the same thickness as the cookie. Punch or shape as the same size at the cookie. Grab a cookie, put some balsamic reduction on it, strawberry slice on top, and again some balsamic reduction.

 Lemoncookie white chocoganache champagnebavarois shavings

Lemon Cookie
• Butter
• White sugar
• Flour
• Baking powder
• Lemon juice
• Lemon zeist

Slighty soften the butter and mix with the lemon juice, lemon zeist and sugar until fully incorporated.Mix the baking powder and flour and incorporate in the butter in three steps.Put in the freezer for 15 minutes for easier handling and cutting. Cut to squares of rounds or desired shape.

Back in the freezer before baking on a baking tray with parchment paper at 350 fahrenheit for 4 minutes, preferably put a rubber baking mat (silpat) on the cookies, turn the baking tray, bake 4 minutes, turn the tray and 4 minutes. Take out of the oven and let it cool down to room temperature.

White choco ganache
• White chocolate
• Cream
• Butter
• Lemon juice

Bring the cream to a boil, pour over the white chocolate, mix in until homogene. The mix in the butter, preferably using a handmixer, the mix in the lemon juice. Cool.

Champagne bavarois
• Champagne or white wine
• Gelatine
• Cream

Bloom the gelatine. Heat the champagne to approx 70 celcius. Mix in the champagne. Strain. Whip the cream to soft peaks, fold in the champagne. Put in molds and leave in the freezer for at least three hours until fully frozen.

Put the ganache in a pastry bag with a piping tip. Pipe a descent dot on the lemon cookie. Drip a few drops of lemon juice over the ganache. Unmold a champagnebavarois, shave of some right on the ganache using a peeler or cheese shaver.

Blackberry in a blueberry

• Blackberries
• Sugar
• Blueberries
• 99% Pure chocolate

Blackberry syrup
Blend blackberries, strain. Blend again. Strain again. Put in a pot with sugar, mix and slowly boil to a syrup consistency.

Slice blueberries in two. Make a cornet or grab a pastry bag and pipe a descent amount of the syrup on one side of the inside of the blueberry. Put the other side on top of the syrup. Place this on a spoon. Microplane the 99% chocolate over this.

Plotner Special’ Champagne Dessert

Session January 17th 2016

Special guest, Josh Plotner

Recipe for the ‘Plotner Special’ Champagne Dessert
  • White wine mousse
  • 235 gr white wine (viognier, grüner veltiner or Sauvignon Blanc)
  • 35 gr soaked gelatine leaves
  • 288 gr cream
  • 32 gr sugar
Whip the cream and the sugar until it has soft peaks. Not to far, because you might whip it to butter or grainy whipped cream when you mix it with the wine.
Heat the wine a little bit up in a pan. Strain out the water from the gelatine with your hands. Throw the gelatine in the wine and stir until dissolved. The wine needs to be at a nice warmth so that the gelatine can dissolve but the alcohol stays in the wine. If you want to be a nerd about it, I would say about 52 degrees celsius.
Now slowly pour the wine in the whipped while mixing it together. Pour the homogene stuff in mold which you can easily take it out of. I like to use rubber molds. Put it in the freezer overnight on a straight cuttingboard of something like that.
Before consuming, take it out of the mold, place it in the actual plate and let it temper for like half an hour.

White chocolate ganache
  • White chocolate
  • Cream
  • Glucose
  • 50 gr butter (room temperature)
Heat up the cream and glucose in a pan until it starts to boil. Turn of the flame. Please. Literally throw in the white chocolate and stir until dissolved. Now throw in the butter in small pieces and stir until dissolved. This might take a while so you can do something else as long as you stir once every 2-3 minutes.
I love to eat that shit warm like straight out of the pan, but you can also let it cool down to room temperature.

  • Pop Rocks
  • White grapes
Now assemble your dish with the tempered bavarois already on the plate. Slice white grapes really super thin and place the slices in a nice way on the bavarois. Make it nice please!
Throw the ganache on the plate like you’re Picasso. Go crazy. Clean up after going crazy. Then sprinkle a lotta pop rocks over the entire plate. It needs to whizz on the plate and your mouth so don’t be shy on the pop rocks. Enjoy!

Brooklyn & Salted Caramel

Session January 6th 2016


Ted and Viv were talking about the Brooklyn music clubs, over the past five years or so, a constellation of musician-run jazz series and performance spaces has cropped up throughout Kings County, in far-flung neighborhoods like Ditmas Park, Gowanus, Prospect Heights, and South Slope. You’ll see stuff in these spaces that you aren’t likely to find across the East River, in Manhattan clubs like the Village Vanguard and the Blue Note.

Here a couple of places to check out:

Salted Chocolate Bourbon Caramel


  • Sugar 360
  • Cream 500
  • salt 12,5
  • chocolate 37,5
  • butter 150
  • Bourbon 40


Heat up a pan with a high edge.

Pour in about 40 gram of sugar and let it melt.

Continue pouring in 40 grams of sugar and let it melt.

Simultaneously heat up the cream until just below boiling point.

Slowly and very carefully pour the hot cream on the caramel and stir until homogene.

Stir in the butter (at room temperature) until homogene.

Mix in the salt and bourbon.

Works brilliantly with a dark beer like the Brooklyn Brewery Cuvee Noire; add 80 grams instead of 40 bourbon —> http://brooklynbrewery.com/brooklyn-beers/bqe/cuvee-noire

Glutenfree Brownie

  • Butter 125
  • Sugar 320
  • Cocoa Powder 90
  • eggs 300 (6 eggs)


Mix the butter and sugar by hand..or if that’s to much trouble -your damn right- put it in a mixer.

Break the eggs and toss the inside one by one in the butter-sugar-mixer situation.

Turn you mixer of and toss about 30 gram of the cocoa powder in the situation.

Slowly let it stir in.

Do the same with another 30 grams, do the same with another 30 grams

Does it look like a homogene goo?

Are you sure that it looks about the same on the bottom, or is it possible that there’s a bunch of sugar-butter on the bottom that isn’t mixed properly?

Make sure and get it there with a spatula or yo hands.

Since your already drinking bourbon or Brooklyn Brewery Cuvee Noire – while baking this brownie, it would only make sense and be very respectful to your brownie to share (sharing is caring) your drink. go ahead and pour about a shot (or two) in the mix!

Bake the shit out of it at 325-350 F (160-175 celsius), twist and shout every 5 minutes to be sure. If your knife comes out clean it’s done.



The two songs that were performed were “New York state of mind” from Billy Joel and Viv’s new song ‘You are my morning’. See you next time!!