Stories – Belmto

Stories

Chili-chocolate hearts recipe by Franzi

Chili-chocolate hearts recipe
Chili-chocolate hearts recipe

Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces.

The ‘Dainty Rings’ ‘Wear it regularly or stylishly at the top of your finger. Let's begin the stacking game! Have fun!’

Since the Aztecs, chili and chocolate have always been the perfect match. And what better combination can you ask for on Valentine’s day. I’d say let’s spice it up! Valentine’s day has never been my favourite day. I find it kind a weird to celebrate love just on one day a year. But let’s use this day for eating some extra chocolate, for watching cheesy movies or maybe some horror ones and for surrounding yourself with beautiful flowers. I love drinking hot chocolate with some chilli and why not combining it in a cake? These little cake hearts turned out so moist and tasty, even my father liked them. Why don’t you bake them for your lovelies? They’re super easy to bake and everyone will like them, I promise. And now I wish you a beautiful Valentine’s day, however and with who you will spend it. It’s gonna be a great day.

All the love and best regards from Switzerland, Franzi

Chili-chocolate hearts recipe
Chili-chocolate hearts recipe
Chili-chocolate hearts recipe
Chili-chocolate hearts, recipe for around 10 pieces

Ingredients:
300g dark chocolate
150g butter
150g sugar
1 teaspoon salt
6 free-range eggs
300g ground almonds
2 teaspoons chilli flakes
50 dark chocolate
Dried edible flowers


Grease ten small heart pans with butter and flour it. Put them into fridge until use. Melt the dark chocolate carefully in a little sauce pan, let cool down until use. Beat butter, sugar and salt until white and fluffy, add one egg after egg and in the end the ground almonds, chili flakes and melted chocolate until you have a homogenous batter. Fill cake batter in heart pans and bake for around 25 minutes in preheated oven to 180°C. Make the toothpick test. Let totally cool down on a cooling rack. Before serving melt 50g chocolate carefully in a little sauce pan and decorate little hearts with chocolate sauce and dried edible flowers.

Bon appétit!

Banana-hazelnut bread recipe by Franzi

Banana-hazelnut bread recipe
Banana-hazelnut bread recipe
Banana-hazelnut bread recipe

Dear readers of Belmto. My name is Franzi, I’m from Switzerland and write on the blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present one of Belmto’s jewelry pieces.

The ‘Twig Hair Clip’ ‘An alluring pin designed intricately, simply slide the twig pin into your hair to accent a variety of hairstyles.’

After five weeks of doing nothing and doing so many exciting things at the same time, means travelling and spending as much time with my friends and family as possible, I started my new job one week ago. Oh dear, what a week. I’m totally exhausted by all the new impressions I got. Starting the new year with so many new things, I’ll move in two months, new adventures, flying to many new places, and new colleagues can be nerve racking. But I really like the new team and my work. It’s challenging but that’s exactly what I needed.

So as you can imagine I’m longing for energy right now. That’s why I baked a banana-hazelnut bread for today’s post. I really like bananas and use them every morning for my muesli because it gives me so much power for the whole day. This banana-hazelnut bread is doing exactly the same. Beside of being super moist and oh so delicious, it gives me lots of strength which I really need at the moment. Wrapped in transparent film in your fridge, you can keep the bread the whole week and take a piece to work every day.

All the love and best regards from snowy Switzerland, Franzi

Banana-hazelnut bread recipe
Banana-hazelnut bread recipe
Banana-hazelnut bread recipee
Banana-hazelnut bread, recipe for around 10 pieces

Ingredients:
120g butter, room temperature
220g sugar
2 free-range eggs
180g flour
1 teaspoon baking powder
1 teaspoon salt
80g ground hazelnuts
3 bananas, mashed with a fork
1 teaspoon vanilla extract
100g sour cream
1 banana
1 tablespoon oat flakes
50g icing sugar
1 teaspoon lemon juice


Line a 23cm-cake pan with baking parchment. Beat butter and sugar until fluffy. Then beat in egg after egg and afterwards flour, baking powder, salt, hazelnuts, mashed bananas, vanilla extract and sour cream until you have a homogenous batter. Fill batter in cake pan, cut banana in two halves and put on the batter as well as the oat flakes. Bake for around 80 minutes in preheated oven to 175°C. Make the toothpick test. Let totally cool down, then remove cake pan. Before start serving, mix icing sugar and lemon juice and decorate bread with the sugar frosting.


Bon appétit!

Mousse au chocolat cake recipe by Franzi

Mulled wine bundt cake recipe
Mulled wine bundt cake recipe

Dear readers of Belmto. My name is Franzi, I am from Switzerland and write on the Blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present Belmto’s jewelry pieces.

The ‘Clara Drop Necklace’ ‘With fluid lines, uninterrupted by a clasp, the Changeling slips overhead, and can be worn front to back, or back to front.’

The ‘Bar Studs’ ‘It's the little things in life that counts, these little studs would be your new precious.’

This is my favourite time of the year. Days are getting colder, I light on the candles and the whole apartment is decorated with simple yet beautiful Christmas decorations. Buying and preparing all the gifts for my family and friends are the best part of it. It might be stressful for others but for me it is pure joy. I love thinking about individual presents, writing cards, choosing matching packing paper and trying to make it as beautiful as I can.

In my family, the menu for the 24th December, our official Christmas day, stays the same very year, except for the dessert. Last year I made a chocolate parfait with red wine plums. And this year I want to create a mandarin tiramisu.

But for now I present you my mousse au chocolat cake which contains of two moist chocolate layers, mousse au chocolat with Grand Marnier, cocoa nips and edible golden stars. The perfect cake for cozy Advent days in front of a fireplace, chatting with friends, reflecting the last twelve month and being thankful.

I wish you and your beloved ones beautiful and cozy Christmas days!

All the love and best regards from beautiful Switzerland, Franzi

Mulled wine bundt cake recipe
Mulled wine bundt cake recipe
Christmas cake recipe
Mousse au chocolat cake, recipe for around 8 pieces

Ingredients:
60g butter, room temperature
125g sugar
2 free-range eggs
1 pinch of salt
150g flour
1/2 teaspoon baking powder
50g ground hazelnuts
1 tablespoon cocoa powder
1 teaspoon cinnamon
50g dark chocolate, melted
1dl milk of happy cows
60g dark chocolate
25g sugar
2 tablespoons Grand Marnier
2 free-range egg yolks
1dl heavy cream
100g dark chocolate
50g butter
Cocoa nips
Edible golden stars


Line two 17cm-springform pans with baking parchment, grease the sides with butter and flour it. Put the springform pans into fridge until use.

Beat butter and sugar until fluffy. Then beat in egg after egg and afterwards the remaining ingredients until you have a homogenous batter. Fill cake batter in springform pans and bake for around 25 minutes in preheated oven to 175°C. Make the toothpick test. Let totally cool down, then remove springform pans.

For the mousse au chocolat, melt 60g dark chocolate in a little pan and add sugar until dissolved. Let totally cool down. Then stir in Grand Marnier and egg yolks and at the end mix carefully with whipped cream.

Spread mousse au chocolat on the first layer and put the top on the layer. Melt the chocolate and butter in a little pan and decorate the cake with the chocolate sauce, cocoa nips and stars. Before start serving, put the cake into fridge for at least 1 hour.


Bon appétit!