From the look, dessert is very simple. But when you taste it, you understand that the taste is more different than the view – taste is adorable. Everyone in my family couldn’t stop after one bite. I devided dough to four ramekins because the portions were very small, but I did mistake. I really should devide it to 8 cups because this cream is very satisfying.

(8 servings)

1 cup heavy cream

100 g dark chocolate, finely chopped

225 g Mascarpone cheese

¼ cup sugar

1 tsp vanilla

pinch of salt

1 tbsp all-purpose flour

3 large eggs

Position rack in the middle of the oven and preheat to 160°C. In a saucepan, bring cream to a simmer over medium heat. Remove the pan from heat before the cream starts to boil and add the chocolate, stirring constantly until mixture is smooth. Set aside and let cool to room temperature. In a large bowl, whisk together the mascarpone and sugar until smooth. Add eggs one at a time, whisking well after each addition until smooth. Add flour and mix until incorporated. Add vanilla, salt and whisk to combine. Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk gently until smooth. Put eight custard cups, ramekins, or small oven proof coffee cups in empty baking pan. Divide the chocolate-cheesecake mixture among the cups. Put the baking dish in the oven and then carefully pour boiling water into the pan. Adding just enough water to reach halfway up the sides of the custard cups. Cover with aluminum foil. Bake until the tops of the cheesecakes appear solid but jiggle slightly when shaken, 30-40 minutes. These will firm up as they cool to room temperature. Cover each pot with plastic wrap and refrigerate for at least 4 hours, preferably overnight. These can be made up to 2 days in advance.

Source: Culinary Concoctions by PeaBody

Quick and easy dish. That’s what I need for supper. I liked that there is no cheese. But I don’t know about my hubby. He is the cheese lover, but eating this dish he didn’t mentioned cheese. So I don’t know he was satisfied with the meal or just tired repeating that he needs cheese Any way – the dish is good and classic.

400 g pasta

2 Tbsp olive oil

3 anchovy filets

3 large cloves of garlic, minced

1 can whole tomatoes, drained

1/2 cup black olives

2 tsp capers, drained

1/4 tsp dried red pepper flakes

salt and pepper, to taste

fresh basil leaves, chiffonade, for garnish

In a large pot of boiling salted water, cook pasta until al dente, 8-10 minutes. Meanwhile, heat olive oil in a sauce pan over medium-low heat. Add garlic and anchovies and let cook 2-3 minutes, until garlic is golden and anchovies begin to break down. Add drained tomatoes to pan, crush with a wooden spoon and turn the heat to medium. Let cook about 15 minutes. Add in olives, capers, red pepper flakes, salt and pepper. Stir and keep warm until ready to serve. Toss sauce with pasta and sprinkle with basil leaves for garnish.

Source: sophisticated pie