Coulant au Chocolat

This delicious dessert was created by the French chef Michel Bras








  • 200 gr. wheat flour
  • 200 gr. good quality dark chocolate
  • 200 gr. butter
  • 200 gr. white sugar
  • some butter and flour to grease 8/10 individual flan moulds


Grease the flan moulds with butter and sprinkle the interior with flour.

Preheat the oven to 160ºC.

Allow the butter to soften and beat it until it’s creamy. Melt the chocolate in an bain-marie. At this point it’s important that you control that temperature does not rise over 37ºC.

Mix well all the ingredients, fill the moulds and bake the coulant in the oven at 160ºC 8 minutes.

Remove from the moulds and serve inmediately.

Compota Vasca de Navidad

compota vasca de navidad
Imagen propiedad de la Academia Vasca de Gastronomía

En España hay muchos postres y dulces de Navidad: turrón, mazapán, polvorones, etc. Este en concreto es un postre tradicional de Navidad en el País Vasco. Hay recetas similares en otras partes del norte de España.

Puede prepararlo exclusivamente con frutos secas si lo prefiere.




  • 1 kg. de manzanas reinetas
  • 1 kg. de peras de invierno
  • 200 gr. de ciruelas pasas
  • 150 gr. de orejones de albaricoque
  • 150 gr. de higos secos
  • 150 gr. uvas pasas
  • 400 gr. de azúcar
  • 750 ml. de vino tinto
  • 1 palo de canela
  • piel de limón
  • anises en grano
  • cardamomo

Pele las frutas frescas y cortelas en dados (no demasiado pequeños) y pongalas en una cazuela con el resto de ingredientes. Cuezalo a fuego lento hasta que la fruta esté tierna. No deje que hierva. Compruebe el liquido de vez en cuando en cuando y en caso necesario añada mas vino o agua. Sirvalo caliente o frío, a su gusto.

Read this recipe in English


Basque Christmas Compote

christmas compote
Imagen propiedad de la Academia Vasca de Gastronomía

There are lots of different Christmas desserts and sweets in Spain: turrón, mazapán, polvorones, etc.

This one is a traditional Basque dessert in Christmas. There are similar recipes in other parts from the north of Spain.

You may prepare it only with dried fruits if you prefer.



  • 1 kg. tart apples
  • 1 kg. winter pears
  • 200 gr. dried prunes
  • 150 gr. dried apricots
  • 150 gr. raisins
  • 150 gr. dried figs
  • 400 gr, sugar
  • 750 ml. red wine
  • 1 cinnamon stick
  • peel of a lemon
  • anis seeds
  • cardamom

Peel and cut the fresh fruit into dices (not to small) and put the fruit in a pot with rest of ingredients. Simmer until the fruit is tender. Do not allow it to boil. Check the liquid from time to time and add some more wine or water if necessary. You may serve it hot or cold, as you like.

Lee esta receta en español



FOTO/PICTURE: Sandra Neumann /

Chessecake is one of our favourite desserts. There are lots of recipes and styles to bake it. This particular one is our pereferred.

As this is the basic preparation, you may top it with your favourite flavour: fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup.






  • 200 gr. Digestive cookies
  • 150 gr. white sugar
  • 125 gr. butter
  • ½ dl flour


  • 1 kg. Philadelphia cheese
  • 150 gr. white sugar
  • the juice of 2 limes
  • 5 XL-sized eggs


Preheat the oven to 180ºC. Grease with butter and flour a baking pan with a removable base. Mix up well all the ingredient for the crust until it is an homogeneous pastry. Cover the bottom of the baking pan and bake 10 min. at 180ºC. As soon as the crust is baked, take it out and increase the oven’s temperature to 200ºC


Mix up well with the food-processor the cheese, the limejuice and the sugar, while you add the eggs one by one, not adding the next until the prior one is well integrated in the cream. Spoon the mixture on the crust, cover it with tin-foil and bake the cake during 20 min. at 200ºC


To taste

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