Nov 16, 2017


Turkish Eggplant & Mince Kebabs – Tepside Paltican Kebab

Tepside Patlıcan Kebabı

Turkish people love their kebabs, almost as much as Persians, but the variety of kebabs available in Turkish cuisine is far more than any other country. Grilled, baked, chicken, lamb, seafood, mince, the list goes on and the variety of vegetables and spices incorporated into their kebabs are a thing of beauty. This oven baked kebab is perfect for those times when you want all the taste sensation of a good kebab but don’t want to bother firing up the grill. It can be made with minced lamb or beef but my preference is for good quality lamb mince that’s not too lean – the sort of fat to lean ratio you would use for a burger. The taste of the juicy lamb kebabs combined with tomatoes and eggplant is fabulous. Make sure you serve this with plenty of rice to soak up all the cooking juices, as well as some garlic spiked yogurt.

Ingredients – Serves 4 generously

For the Kebabs:
700g minced lamb (or beef), not too lean – see above
1 medium white onion, grated and excess juice extracted through a sieve
1 teaspoon ground turmeric
2 teaspoons salt
1 teaspoon pepper
1 teaspoon Turkish chilli flakes – optional. Turkish chilli flakes are very mild, if you can’t access some, leave it out.

To Garnish – Long continental green capsicum/pepper, sliced (optional)

For the Tomato Sauce:
Olive oil or vegetable oil
1 large white onion finely diced
3 cloves of garlic finely minced
1 teaspoon ground turmeric
2 tablespoons Turkish mild red pepper paste, you can substitute with tomato paste
1 x 400ml can of crushed tomatoes or diced tomatoes
2 teaspoons sugar
Salt & black pepper

For the Eggplants:
2-3 eggplants – long and narrow ones are best that are roughly the same width all the way
Light olive oil or Vegetable oil


Place all the ingredients for the kebabs in a bowl and knead well until the mixture becomes tacky and sticky. Alternatively you can place the ingredients into a food processor and process for a few minutes to achieve the same result. Cover the mixture and place in the fridge for 30 minutes. Using wet hands shape the meat into small round patties that are roughly the same width as your eggplant (maybe slightly larger as they’ll shrink a little) and about 1.5cm thick. Heat a non stick fry pan over medium heat and cook the patties for a couple of minutes on each side until lightly seared. They won’t be cooked all the way through. Reserve any pan juices. Note: I didn’t pan sear my kebabs first and just layered them raw with the eggplant to cook in the oven. I think frying them first will lead to a much tastier end dish.

To make the tomato sauce. Heat a generous splash of oil into a small saucepan and add the onion along with a pinch of salt and cook over a gentle heat for about 15 minutes or until onion is completely soft. Add the garlic and turmeric and cook for another couple of minutes. Add the red pepper paste or tomato paste and cook it off for a minute or two. Add the crushed tomatoes and about 150ml of water and any reserved pan juices from cooking the kebabs and bring to a simmer. Add the sugar and season with some salt and pepper. Simmer gently for 30 minutes. Taste again and adjust seasoning if necessary.

Baked Turkish Kebabs with Eggplant & Mince

Prepare the eggplant by slicing them into 1.5 cm rounds. Place them into a colander and sprinkle generously with salt and leave them to drain for 30 minutes. Place a large non stick fry pan over medium-high heat and add enough oil to come 1cm up the side of the pan. When the oil is up to temperature dry the eggplant slices with kitchen towels and add enough pieces to cover the pan in one layer. Cook until one side is lightly golden then turn and cook the other side. Repeat until all the eggplant is cooked, adding more oil as necessary. You will want to drain the eggplant on paper towels once cooked.

Once all the elements are prepared heat the oven to 180C. Take an oven proof round baking dish that is roughly 30cm and cover the base with a generous amount of the tomato sauce. Then layer the eggplants and meat patties in concentric circles to fill the pan. Spoon a bit more of the tomato sauce over the top and top with some slices of green capsicum/pepper if using. Cover tightly with baking paper lined foil and bake for 50 minutes. Remove the foil and continue cooking for a further 10 minutes uncovered. Remove from he oven and leave to rest for a few minutes before serving with rice or flat bread.

Sep 25, 2017

1 comment

Amazing Seaweed Butter for Steak

Compound Butter for steak - Japanese Seaweed Butter

For me the best way to finish off a great steak is to slather it with a delicious compound butter as soon as it comes off the grill. A good piece of meat needs nothing more done to it and whilst I’m partial to a Bernaise sauce as an accompaniment, I don’t like to mess around too much with sauces and marinades for steaks. However, a flavourful compound butter really enhances not only the taste of the meat but the tenderness and juiciness too. The other butters we like to use for steaks are this porcini butter and one I haven’t posted yet, Cafe de Paris butter. These three butters can be used on all manner of meats but they really shine when they are added to a hot steak whilst it’s resting. The Japanese seaweed paste in the recipe is crucial and can’t really be substituted with anything else. It can be found in good Asian supermarkets and if you live in Sydney there’s a terrific Japanese grocer in the Northbridge shopping centre. The seaweed paste is a rather unattractive black paste made from kelp but it packs a big umami hit of flavour to anything it touches and I find myself reaching for it more and more for all manner of savoury dishes.

Ingredients – makes 1 large log which can be frozen and used as needed    Adapted from Yoshoku by Jane Lawson

200g unsalted butter, softened
6 teaspoons, prepared seaweed paste – or to taste, I like to add slightly more (picture of brand I use below)
2 tablespoons nori flakes
2 cloves of garlic crushed in a garlic press
Salt & freshly ground black pepper


Combine the softened butter with the seaweed paste, nori flakes and garlic and mix well. Season with salt and pepper. Place a sheet of plastic wrap on the counter and add the butter mixture in the centre.  Start rolling the plastic to form a log and then twist the ends tight to get a nice uniform shape. Refrigerate for 30 minutes or until firm before using, or it can be placed straight into the freezer for use later on. When ready to use slice into 1 cm rounds, re-wrap the used end of the remaining log and replace in the freezer.

Best Ever Sauce for Steaks

Aug 15, 2017

1 comment

Donna Hay Coffee & Brown Sugar Tray Cake

Donna Hay One Bowl Tray Cake

Another cracker of a recipe from Donna Hay. Easy, delicious and the perfect sweet treat to have in your cake tin for those days when you need something to accompany your morning or afternoon cuppa. If you want to make this for the family and are worried about the coffee just use decaf coffee or leave it out altogether and add a little more cinnamon, it will still taste great. Did I mention this cake was easy? A true one bowl cake that needs nothing more than a whisk to bring it together. The best thing is all the ingredients are ones that most people have on hand so it’s a great recipe to use when you need to bake something quickly. You can get at least 12 slices from this tray cake so keep it in mind if you need to bake a cake for the school fete or a cake stall (nut free too). You can store the cake in an airtight container for a good 5 days.

Ingredients  Adapted from Donna Hay Magazine
1 cup (175g) brown sugar
2 teaspoons ground cinnamon
2½ cups (375g) self raising flour, sifted
1½ cups (330g) caster sugar
4 eggs
1½ cups (275ml) milk
250g unsalted butter melted
2 teaspoons vanilla extract
1 tablespoon instant coffee granules
60g unsalted butter extra, melted

Preheat oven to 160°C. Place the brown sugar and cinnamon in a small bowl and  mix to combine. Set aside.  Place the flour, sugar, eggs, milk, butter and vanilla in a  large bowl and whisk until smooth. Pour half the mixture into a lightly greased 20cm x 30cm metal slice tin lined with non-stick baking paper.

Sprinkle the coffee and half  the brown sugar mixture over the cake. Pour over the remaining cake mixture and spread evenly. Sprinkle with the remaining brown sugar mixture and spoon over extra melted butter. Cook for 50–55 minutes or until cooked when tested with a skewer and slice to serve.


Jul 5, 2017


Cardamom, Rose Water & Pistachio Cake

Middle Easter Dessert - Cardamom, Rose Water & Pistachio Cake

The title of this cake includes three of my favourite ingredients so I knew it was going to be right up my alley, and I was right. This cake is just a lovely combination of flavours – warmth and earthiness from the cardamom, beautiful aroma from the rose water and wonderful nuttiness and moistness from the pistachio. It also has just the right amount of sweetness and with its colourful presentation it would be just as nice for a tea time treat or as a dinner party dessert paired with some creme fraiche. I often have Middle Eastern themed dinners, be it Persian food or recipes inspired from Ottolenghi’s many books and this cake makes a great finale for these cuisines. As usual when you’re baking make sure your ingredients are all at room temperature and if possible do try to make this in a bundt tin as it adds to the visual appeal.

Ingredients    Adapted from The Foodies Wardrobe

1½ cups plain flour
¾ cup almond meal
¾ cup roughly ground pistachios (plus extra for garnish)
2 teaspoons ground cardamom
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¾ cup plain yoghurt
1 teaspoon vanilla bean paste or vanilla extract
170 g unsalted butter, softened
1½ cups sugar
3 large eggs
Dried edible rose petals for decoration – optional

For the glaze:
⅔ cups icing sugar, sifted
½ teaspoon ground cardamom
½ teaspoon vanilla paste or extract
1 teaspoon lemon juice
1 teaspoon rosewater
water – enought to make a paste

Preheat oven to 170C. Grease a bundt tin with oil or butter and then dust with almond meal to create a good non-stick layer.

Mix the first 7 dry ingredients together in a bowl and set aside. Cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and blend until smooth. Mix the yoghurt and vanilla paste together in a bowl or measuring cup. Add the dry ingredients alternately with the wet to the butter and sugar.  Begin and end with the dry ingredients, beating just until blended with each addition.


Turn the batter into the greased tin. Bake for about 55 minutes in the centre of the oven. Test to check it is cooked by inserting a toothpick or skewer into the thickest part of the cake. It should come out clean. The cake should be risen and slightly golden on the top.


Cool in the tin, then invert when completely cold onto a plate. To make the glaze, mix all ingredients together in a bowl. The glaze should be thick like liquid honey, but still be able to run slowly off a spoon. If the glaze is too thin, you will find that it just runs completely off the side of the cake – you can add more icing sugar to thicken it if this is the case. Glaze the cake when it is completely cool.  Dust with crushed pistachio nuts and dried flowers while the icing is still wet.

Best Middle Eastern Dessert

May 23, 2017

1 comment

Annabel Langbein’s Caramelised Asian Pork Belly

Caramelised Asian Pork Belly

Pork belly would have to be one of my favourite cuts of meat and it’s also one of the easiest to cook – all those layers of meat interspersed with fat means it’s hard to overcook or dry it out. I’ve posted quite a few recipes for pork belly and I didn’t really think I would be in need of any more but this recipe from Annabel Langbein’s newest book Through the Seasons caught my eye and I just had to try it. Pork belly seems to lend itself really well to strong flavours, especially Asian flavours, and this recipe creates a lovely mixture of moist meat, crispy crackling and a delicious Asian sauce, all made in the one pan. It’s great for an Asian theme dinner as all it really needs to accompany it is rice and a salad or green vegetable. I served this with a Thai green papaya salad which created a nice balance against the richness of the meat.

Ingredients – Serves 4-6    Adapted from Annabel Langbein’s Through the Seasons

2 shallots, chopped
4 cloves of garlic, chopped
2 tablespoons brown sugar
¼ cup fish sauce
¼ cup oyster sauce
2 kg Pork belly, skin on and scored
Juice of 1 lemon
1 cup coconut milk


Place shallots, garlic, brown sugar, fish sauce and oyster sauce into a baking dish and mix well to combine. Add the pork belly, skin side up and leave to marinade for 4 hours. Preheat oven to 220C. Rub the skin of the pork belly with lemon juice and salt. Add 1 cup of water around the pork (being careful to not get any on the skin) and roast for 45 minutes.

Annabel Langbein - CaramelisedAsian Pork Belly Annabel Langbein - Caramelised Asian Pork Belly

Turn the oven to 150C and add the coconut milk and another cup of water around the pork, again being careful to not get any on the skin. Roast for a further 2 hours. If at the end of the cooking time your crackling is not crisp enough remove the pork to another baking tray and crank the oven to as high as it will go and roast for a further 10-15 minutes, checking often to ensure it doesn’t burn. Carve the pork belly into slices. Skim the fat from the sauce in the pan and serve it over the pork and any extra sauce on the side.

Caramelised Crispy Asian Pork Belly

May 1, 2017

1 comment

Lemon Drizzle Cake – A Classic Tea Time Cake

Best Ever Lemon Drizzle Cake

Who doesn’t love a cup of tea and a piece of cake? Even those who claim not to have a sweet tooth can rarely resist a morning or afternoon treat in the way of a simple cake and a cup of tea. By simple I mean a cake that isn’t overly fussy and infused with too many flavours, but simple certainly doesn’t mean plain or boring. This recipe is a great example of a lovely simple cake that is moist and flavourful without being cloyingly sweet. This is a favourite of mine and something I make often as it’s easy to make, keeps well and is a real crowd pleaser. The lavender in the icing is optional but I do like the slight floral note it adds to the cake. Enjoy with your favourite brew – I particularly like a nice Earl Grey or Darjeeling to accompany a slice (or two).

200g unsalted butter, softened
200g caster sugar
4 eggs
1 teaspoon vanilla extract
2 lemons, zest and juice
200g self-raising flour
50g ground almonds
150g icing sugar
Pinch of edible lavender or poppy seeds – optional


Preheat the oven to 180C, fan 160C. Grease and line a 1kg loaf tin with baking paper. In a large bowl, or in a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one by one, beating in well. Add the vanilla, the zest of both lemons and the juice of 1 lemon. Fold in the self-raising flour and almonds until well mixed.


Pour into the tin and bake for 55-60 mins. Allow to cool in the tin for 15 mins, then remove and let cool completely. Mix the icing sugar with a little of the remaining lemon juice to make a thick, pourable icing. Spoon over the cake and sprinkle with the lavender or poppy seeds, if using.

Best Ever Tea Cake - Lemon Drizzle Cake

Mar 29, 2017

no comments

Tahchin – Persian Molded Rice with Chicken, Yogurt & Saffron

Persian Comfort Food - Tahchin

Tahchin is a much loved Persian comfort food but despite it’s popularity and wonderful flavour it’s a recipe a lot of people tend to steer away from as it’s perceived as being difficult to execute well. This is however not at all true and tahchin, I believe, is one of the easier Persian recipes to master. One of the best things about a well made tahchin is the wonderful crunchy crust that encases the rice and chicken, and it’s achieving this golden crust that seems to scare most people off, but even if the crust doesn’t come out quite as crunchy or golden as you would like the taste and flavours of the chicken, yogurt and saffron rice will still be sublime. There’s no real secret to making a great tahchin and a successful outcome has as much to do with method as it does about the cooking vessel used. I prefer to use a deep metal, non-stick, cake tin (not spring form) or a two handled heavy bottomed non-stick pot that is not too deep or too wide. I know a lot of cooks who favour pyrex dishes but I have found you’re more likely to achieve crunchy tahdig-heaven using a metal dish.

Ingredients – Serves 4 generously

 2 cups best quality basmati rice – washed well and soaked in cold salted water for 2 hours
½ teaspoon saffron, ground in a mortar and pestle and steeped in ⅓ cup of boiling water
½ cup dried barberries
1 teaspoon sugar
2 tablespoons of butter
Vegetable oil or ghee – oil must be neutral tasting so not olive oil or peanut oil
3 chicken maryland (chicken leg and thigh attached)
3 large onions – 1 roughly chopped and 2 finely sliced
1 carrot, peeled and roughly chopped
2 egg yolks
1 cup greek yogurt


Place the chicken marylands into a saucepan along with the carrot and roughly chopped onion and 2 teaspoons of salt.  Add enough cold water to just cover the chicken. Bring to a boil over medium heat, skimming any scum from the surface. Lower the heat to a gentle simmer and cook partially covered for an hour, Once cooked remove the chicken, reserving the stock. When the chicken is cool enough to handle remove the meat from the bones, discarding the skin and shred into large chunks.


Whilst the chicken is cooking, bring a good size pot of salted water to the boil. Drain the soaked rice and add to the boiling water. Cook, stirring gently, for about 8-10 minutes, or until the rice is almost cooked through but still has a little bite to it. Drain the rice in a fine meshed colander and gently rinse with a little cold water to stop the rice from continuing to cook. Set aside.

Heat a generous amount of oil or ghee in a frypan and cook the onions along with a pinch of salt until they are golden brown and caramelised. Set aside. In the same pan melt a tablespoon of butter and gently saute the barberries with the sugar for a few minutes, set aside. Beat the egg yolks with the saffron liquid then add the yogurt, along with 1 tablespoon of melted butter and a pinch of salt and mix well. Place the rice in a large bowl and add the yogurt mixture and mix throughly but gently until well combined.

Heat the oven to 200C. Butter or oil your cooking vessel well – as stated above I prefer a metal non-stick dish and in this instance I used a cake tin (not spring form). You could also use a deep skillet or a pyrex casserole dish. Add half the rice mixture to the tin. Even it out and press down firmly. sprinkle with half the barberries. Mix the chicken meat with the caramelised onions and a few tablespoons of the reserved chicken stock. Place the chicken mixture evenly on top of the rice. Spread remaining rice on top of the chicken. Again press down firmly. Sprinkle over the rest of the barberries. Cover with foil and bake for 20 minutes. Lower heat to 160C and cook for a further hour. Remove from the oven and let it sit undisturbed for 10 minutes before removing the foil and inverting the tahchin onto a large plate. Serve by cutting into wedges.

Tahchin - Persian Comofort Food

Feb 7, 2017

no comments

Cinnamon Roll Cake

Giant Cinnamon Roll

I’ve called this a cake but it’s probably more accurate to describe it as one giant cinnamon roll. There’s something very addictive about cinnamon rolls – yeasty sweet dough, buttery cinnamon filling and that vanilla frosting that seeps into all those nooks and crannies. If there’s anything more comforting than a cinnamon roll and a cup of coffee I’d like to know about it!

Cinnamon rolls are a bit of a labour of love to make. Not that they are difficult but there is a fair amount of time spent waiting for the dough to prove and rise. But all that rising makes for the lightest and softest dough, so be patient as it’s well worth the wait. Once your roll is out of the oven the only thing you need to do is decide is if you’re going to pull it apart, slice it or share it.

Ingredients  adapted from Sally’s baking addiction

½ cup milk
¼ cup water
3 tablespoons butter
2⅓ cups flour
3 tablespoons sugar
½ teaspoon salt
1 package instant yeast
1 egg

3 tablespoons butter, very soft
1 tablespoon cinnamon
½ cup light brown sugar, packed
¼ cup sugar

1 cup icing sugar
2 tablespoons milk
1 teaspoon vanilla extract
Pinch salt


Place the milk, water, and butter in the microwave and heat until butter is melted let the mixture cool until it is just hot to the touch, add the yeast and let sit for 5 minutes. Pour into bowl of stand mixer fitted with a dough hook.

Pour the flour, sugar and salt into butter mixture and mix. Add egg and mix for a few minutes. If dough is very sticky, add a drop more flour. Shape dough into ball and place into an oiled bowl. Cover and let rise in a warm spot for an hour. Meanwhile, combine the filling ingredients (excluding the butter) and grease a 9-inch round pan.

On a lightly floured surface, roll out the dough into a rectangle about a 1/4-inch thick. Spread softened butter evenly all over dough, including edges. You can put the butter in the microwave for a few seconds till it gets to an almost melted stage to make the spreading easier. Sprinkle filling evenly on top of dough.

Using a pizza cutter, slice dough (vertically – the long way) into 6 even strips. Loosely roll up the first strip and place it into the center of the greased pan. Wrap/coil the next strip around the roll in the center (don’t roll it into itself like you did the first strip), starting at the spot where the previous coil ended so you achieve the look of one continuous spiral. Repeat with the rest of the strips. The spiral should fill up almost the whole pan at this point.

Preheat oven to 180C. Cover and let rise again in a warm spot for 1 hour, till the dough puffs up nicely and spreads to fill the whole pan. Bake 25-30 minutes, until golden brown. Let cool, then drizzle glaze over cake. To make the glaze, whisk together all the ingredients and drizzle over cake.

Giant Cinnamon Roll

Jan 24, 2017

1 comment

Oven Baked Chicken Parmigiana Sliders

Chicken Parmigiana Sliders

I think you could put anything in the middle of a bread roll and it would taste great and one of my favourite sliders, apart from the usual burger of course, is chicken parmigiana. Parmigiana is delicious as is but put it in the middle of a bun and it tastes even better. This is a great make ahead family meal that’s a real crowd pleaser.  I like to bread my own chicken and make my own tomato sauce but if you are stretched for time, you can of course buy good quality pre-crumbed chicken from your butcher or poultry shop and use a premium tomato sauce from a jar. All the ingredients can be prepared beforehand, then just assemble the sliders at the last minute and bake. The smell wafting out of the oven as they cook is fabulous and you just know they are going to taste amazing – the bread comes out all crispy and garlicy (yes, that’s a word) and the tomato sauce and cheese are nice and bubbly. All you need in terms of a side is a salad.

Ingredients – serves 6 

12 slider buns – or 6 dinner size bread buns which is what I used
800g (approx) crumbed chicken schnitzels (breast or tenderloins) shallow fried  – basically you want enough chicken to generously cover each bun
2 cups tomato pasta sauce, home made or a good quality sauce from a jar
2 cups grated Mozzarella cheese
½ cup grated Parmesan cheese
3 tablespoons butter, melted
1½ teaspoon garlic powder
1 teaspoon Italian seasoning


Preheat oven to 180C. Place the bottom half of the slider buns in a greased casserole dish that will hold them snuggly. Place the cooked chicken evenly on the bottom buns and then cover them in sauce. Combine the mozzarella and Parmesan cheese and sprinkle it over the sauce. Place the top buns on the sliders. 

Chicken Parmigiana Sliders Chicken Parmigiana Sliders

Chicken Parmigiana Sliders Chicken Parmigiana Sliders

Melt the butter and mix the garlic powder until it is thoroughly combined.  Pour the melted butter over the buns and then sprinkle with Italian seasoning. Cover the dish with foil and bake for 15 minutes, then remove the foil and continue baking for another 15 minutes, or until the tops of the rolls a crispy and the sliders are hot and bubbly.

Chicken Parmesan Sliders

Jan 10, 2017

1 comment

Chocolate & Hazelnut Cake with Espresso Ganache

Best Ever Chocolate Dessert - Chocolate & Hazelnut Cake with Espresso Ganache

As you can see from the Christmas decorations in the background this was a cake I made for a pre Christmas dinner we hosted. I love the combination of chocolate and hazelnut and try to sneak ground hazelnuts into a lot of cakes I make. This particular recipe is quite interesting as the base of the cake is meringue which is pre-baked and then topped with a chocolate cake batter before being baked again. It has the consistency and texture of a torte rather than a regular chocolate cake which elevates it into a sweet worthy of dessert. Once the cake has been topped  with the chocolate expresso ganache it needs to be chilled in the fridge, so it’s a great make ahead dessert for a dinner party. The topping of fresh raspberries not only looks great but they pair brilliantly with the chocolate.

Ingredients – Serves 10-12  Adapted from Australian Gourmet Traveller

6 large eggs, separated
330gm caster sugar
180gm hazelnut meal
20gm Dutch-process cocoa, sieved
160gm softened butter
250gm dark chocolate (55% cocoa solids), melted
30ml espresso-strength coffee
300g raspberries for top of cake
Espresso ganache
160ml pouring cream
20ml espresso-strength coffee
180gm dark chocolate (70% cocoa solids), finely chopped
20ml chocolaté liqueur, optional


Preheat oven to 180C. Whisk egg whites and a pinch of salt in an electric mixer until soft peaks form (3-4 minutes). Gradually add 165gm sugar, whisking until stiff and glossy (3-4 minutes), then fold in hazelnut meal and cocoa. Meanwhile, line base and sides of a buttered 25cm-diameter springform cake tin with baking paper, spoon hazelnut meringue mixture into prepared tin, smooth top and bake until a skewer inserted withdraws clean (15-20 minutes), then set aside.

Beat butter and remaining sugar in the bowl of an electric mixer until pale and creamy (4-5 minutes), then add yolks one at a time, beating well to combine. Stir in melted chocolate and coffee, then pour onto meringue and bake until centre is firm (25-30 minutes). Refrigerate until firm (2-3 hours).

Espresso Ganache Chocolate Hazelnut Cake with Espresso Ganache

For espresso ganache, bring cream and coffee to the boil in a saucepan over medium-high heat, remove from heat, add chocolate and liqueur, stir until smooth. Pour over cake, smooth top. Refrigerate until set (1-2 hours). To serve, remove cake from tin, remove paper and serve topped with raspberries.

Best Ever Chocolate Dessert - Chocolate Hazelnut Cake with Espresso Ganache

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