On this page you may find all the recipes we're doing in class.

Have fun, and let us know how it turned out!

Basic yellow cake (from scratch!)

For a 26 cm round pan or two English cake pans:

Preheat the oven to 180


100 gr butter (preferably softened)

300 gr sugar

2 eggs

vanilla extract

lemon rind (optional)

pinch of salt

280 gr flour

10 gr baking powder

200 ml sour cream/plain yoghurt


Whisk the butter with the sugar.

Add the eggs one at a time until incorporated.

Add vanilla, lemon rind and salt.

Mix the flour and baking powder.

Add half the flour and half the sour crem. Combine.

Add the rest of the sour cream and flour and combine. Do not over mix.

Pour into pan and bake till golden and firm

Hot Chocolate Cake

About 24 mini cakes

Preheat oven to 180


100 gr butter

100 gr chocolate (above 50% cocoa content)

Pinch of salt

Orange Liquor like Grand Marinier (optional)

150 gr powdered sugar

2 egg yolks

2 eggs

100 gr flour

Chocolate for filling


Melt the chocolate and butter over hot water.

mix egg yolks, eggs, liquor, salt, sugar.

Combine the mixtures and mix well till smooth.

Add flour.

Pour into small cups, no more than half.

In each cup insert chocolate.

Bake for 7 minutes till firm.

Grand Marinier Chocolate cookies ("chocolate bombs")

About 24 cookies

Preheat oven to 180


35 gr butter

115 gr chocolate (bittersweet)

1 egg

35 gr sugar

35 gr ground almonds

35 gr flour

1 gr baking powder

15 gr grand marinier or another liquor (optional)

powdered sugar for rolling the cookies


Melt the chocolate and the butter over a pot of hot water

In another bowl mix the egg with the sugar and the liquor. Add the almonds, the flour, the baking powder.

Mix the chocolate with the egg mixture. Cover and cool for 2 hours or more.

Once the cookies have settled, roll into balls and cover with powdered sugar.

Bake at 180 for 6 to 8 minutes. Let cool before taking out of the pan.