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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Crisp chocolate cake filled with soft white chocolate cream and berries

Crisp chocolate cake filled with soft white chocolate cream and berries

Chocolate pie:

  • 100 g butter

  • 125 g flour

  • 25 g cocoa powder

  • 2 tablespoons cane sugar

Knead everything together and place in the refrigerator for half an hour. Then roll out the dough on the flour sprinkled table and out punch out round bottoms. Bake 10-15 minutes at 180 degrees oven.

 

White chocolate cream:

  • 1 cup cream

  • 75 g of white chocolate

Chop chocolate finely and place in a bowl. Heat the cream almost to boiling point. Pour the cream over the chocolate and let it rest for a minute before stirring the mass. Stir until chocolate is dissolved. Refrigerate until cold and stiff. The whisk it gently until soft and creamy.

Put it into a piping bag with a round tulle and spread it on your small cake bottoms.

Serve with fresh berries

 

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