Dominique Ansel Bakery London

X11.JPG

X7.JPG

Another day, another cake! Just 4 minutes walk from Victoria station, this bakery is like walking into a pâtisserie in Paris. With cafés across the globe, from New York to Tokyo, Dominique Ansel was awarded the World’s Best Pastry Chef in 2017 from the World’s 50 Best Restaurants awards.

Each pastry and cake is a work of art. Unique and creative, the bakery is known for its famous cookie shots and cronuts. The café has a sit down restaurant, where you can enjoy savoury food, afternoon tea or a basic coffee and cake. There is also a take away service for cakes on the go.

Bon Appétit!

 

Website: http://dominiqueansellondon.com/

 

X10.JPG

 

Processed with VSCO with fs4 preset

Processed with VSCO with fp8 preset

X9.JPG

L’ETO

26906598_10155223515761381_1748422233_o
If you have a sweet tooth, and are ever in London, then L’ETO is the place for you! With cafes across six locations in London, and three cafes internationally, L’ETO is constantly continuing to grow. I have visited their branch on the King’s Road several times, and am still continuing to go back. Just a 10 minute walk from Sloane Square tube station, this branch is located in the salubrious and stunning area of Chelsea. The Saatchi Gallery (free entry) and Duke of York square are also just down the road, and shopping is right on your doorstep.
Processed with VSCO with fp1 preset
I have always had a soft spot for cake, and when you walk into the L’ETO cafes, you are immediately hit with the most beautiful spread of cakes, cupcakes, tarts and brownies, that are simply irresistible However, it doesn’t end there. L’ETO also have the most delicious array of salads and savoury dishes, from super healthy Buckwheat & Mushroom fritters and Honey Roasted Pumpkin & Kale, to French Toast and Strawberry & Banana Pancakes. They have Breakfast, Lunch & Dinner menus, whilst also offering a catering service and a personalised cake service.
Processed with VSCO with e3 presetProcessed with VSCO with e6 preset

L’ETO is one of my go-to places for anyone visiting me here in London, with its high-end, tea room feel. It’s variety of foods and dishes offer  something for everyone – whether it’s for a sit-down lunch or an afternoon tea and cake!

Link and more photos below:

 

IMG_1456

15Processed with VSCO with av4 presetProcessed with VSCO with fp1 preset

Flourless Dark Chocolate Cake

 

7516847936_IMG_0061

Ever since I was 8 years old, I have adored baking! I love being able to create something entirely from scratch, and sharing it with friends and family. Baked goods not only bring a sense of delight to every occasion but also comfort and warmth.

Throughout my blog, I will be exploring different ‘Recipes of the Month’ which will feature tried and tested recipes from a variety of different bakers and chefs. This month’s recipe is a Flourless Chocolate Cake, which was recommended to me by my friends’ Mum Mary, and I have never looked back! It is a variation on Rachel Allen’s Recipe for Chocolate Amaretti cake. Not only is it simple to follow and easy to make, it is most importantly, incredibly delicious! Substituting flour for almonds makes for an extremely soft and moist cake, that just melts in the mouth. Whether or not you are gluten free, this cake really is the ultimate crowd pleaser!

It is best served fresh out of the oven, with a scoop of vanilla ice cream, and a dust of icing sugar. Yum!

.

Recipe:

Ingredients:
150 g dark chocolate (70%)
150 g ground almonds
175 g caster sugar
100 g butter, cubed
4 eggs, beaten
Preheat the oven to 180C/350F/Gas Mark 4.
Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides

 

Melt the chocolate in a bowl sitting over a saucepan of simmering water.
Beat butter and sugar, add eggs, then almonds and finally melted chocolate.
Pour into the prepared tin and pop straight in the oven.

 

 

Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges. (test with a skewer after 35 minutes, it should come out clean)
Remove and leave to sit for 15 minutes before transferring to a plate. Dust a layer of icing sugar over the top, and serve with a scoop of your favourite ice cream.