Chocolate Mousse Cake.

Ingredients:

For the chocolate sponge cake: 4 egg whites, 2 egg yolks, 1/4 tsp. cream of tartar, 1 pinch salt, 1/3 cup sugar, 1 tsp. vanilla extract, 1/4 cup flour, 1/4 cup cocoa powder.
For the chocolate mousse follow my chocolate mousse recipe.
For decorating the chocolate mousse cake: 5 cubes semi-sweet baker's chocolate (about 5 oz.),
75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings.

Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly through a sieve in the mixture while mixing. Line a 20-inch square cake baking tin with parchment paper and pour the batter in on a thin layer. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes.

Cheese Cake.

Ingredients for 4 servings of Raspberry cheesecake:

1 package (250gr.) cream cheese, softened,
1 can condensed milk,
2 large eggs,
2 tbsp. lemon juice,
1 tsp. vanilla extract,
1 cup fresh raspberries,
1 (6 oz.) packaged graham cracker pie crust.

Recipe: Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, lemon juice, and vanilla; mix well. Arrange half of the raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool down the cheesecake and garnish with the other half of the raspberries and whipped cream. I have covered the raspberry cheese cake from the picture with fruit flavored gelatin and cut it with a pasty ring.

French Crepes

Ingredients:

250 ml. whole milk,
150 gr. flour,
2 large eggs,
1 pinch salt,
1 tablespoon sugar,
1 tablespoon vanilla extract,
1 Tbsp. vegetable oil or butter.

Recipe: Prepare the batter for the French crepes according to the recipe for Crespelle with the addition of 1 tbsp. sugar and 1 tbsp. vanilla extract. Cook according to the same recipe. Cool down the crepes completely. Put 1 scoop of vanilla ice cream in the center of every crepe and fold into a square pressing gently. Put the filled crepes for about 20 min. in the freezer until they are firm but not entirely frozen. Melt 1 tbsp. butter in a small frying pan and add 2 tbsp. sugar, 2 shots Irish cream, 1 espresso and 2 tbsp. chocolate sauce. Cut each crepe to 2 triangles and drizzle the sauce over it. I served the crepe for this photo with cactus pear, star fruit and banana scoops.