Bake Noir: Where Food Meets Art

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  • Chocolate Caramel Tarts

    Chocolate Caramel Tarts

    Makes 10 tarts. Dark chocolate and salted caramel are a match made in heaven. Instead of the classic chocolate ganache, I opted for a dark chocolate sour cream ganache topping to counterbalance the sweetness of gooey caramel filling. Instead of making 10 small tarts, you can make one large tart. For the Crust. Ingredients: Directions: […]

  • Festive Surprise Cake

    Festive Surprise Cake

    Makes 1 loaf cake. This simple cake with an element of surprise is perfect for the holidays and all sorts of special occasions. The cake itself is moist and delicious, and the chocolate espresso glaze makes it even more special and festive. To make this surprise cake, you basically need to make two separate cakes. […]

  • Cranberry Orange Bundt Cake with Chocolate Glaze

    Cranberry Orange Bundt Cake with Chocolate Glaze

    Makes 1 bundt cake. This moist and festive bundt cake combines classic holiday flavors. The recipe uses dried cranberries, but you could use fresh or frozen ones, as well. It”s incredibly easy to make, but you need to make sure you don’t overbake it, or else it will get dry. Instead of  chocolate glaze, you […]

  • Hazelnut Cookies

    Hazelnut Cookies

    Yields 80-100 cookies. This recipe uses lard, which gives the cookies extra flakiness and that melt-in-the-mouth effect. If you’re not comfortable using lard, feel free to use butter, but bear in mind that the cookie will have a slightly different texture. Make sure the butter is at room temperature and be careful when adding flour. […]

  • Tiny Gingerbread Houses

    Tiny Gingerbread Houses

    Makes 15 houses or 45 cookies. These tiny gingerbread houses will sit on the edge of your mug, which is a great way to serve tea (or mulled wine) and cookies during the holidays. The template includes two door pieces you can choose from, one approximately 1 cm wide and one about 1.3 cm wide. […]

  • Zabaglione Ice Cream

    Zabaglione Ice Cream

    Serves 4-6. This ice-cream was inspired by Zabaglione, an Italian egg custard made with dessert wine, usually Marsala. It’s quite rich, but really creamy and delicious. I added some raisins to the ice cream and served it with amaretti biscuits for crunch, but you can easily omit those two elements. Ingredients: Directions: In a small […]

  • Rosewater Panna Cotta with Strawberries and Pistachio Tuiles

    Rosewater Panna Cotta with Strawberries and Pistachio Tuiles

    Serves 4. Panna cotta is a very simple Italian dessert. It’s light and creamy, and can be flavored with just about anything you can think of. Rosewater is an acquired taste, so, if you’re not a huge fan, just leave it out or substitute with any flavor you like. For the rosewater panna cotta. Ingredients: […]

  • Rabbit Ragu

    Rabbit Ragu

    Serves 4-6. Like most slow cooked meat dishes, this ragu is hearty and full of flavor. It tastes even better the next day, so store the leftovers in your refrigerator and reheat them. It goes really well with polenta, too. For an alternative presentation, once the rabbit is tender, remove the rabbit pieces from the […]

  • Rosewater Strawberry and Pistachio Meringues

    Rosewater Strawberry and Pistachio Meringues

    Yields 12 meringues. This is a great recipe when you have leftover egg whites. Meringues are really easy to make and will stay fresh for 2-3 weeks if stored properly. Store them in an airtight container and put a small bowl of baking soda into the container as well. It will absorb the humidity in […]

  • Magic Custard Cake

    Magic Custard Cake

    Makes a 22×22 cm cake. The most important thing in this recipe is that all of the ingredients are at room temperature and that the milk is not too warm, or else it might scramble the eggs. I used free-range eggs that are smaller than regular ones. If you have large eggs, use 500 ml […]

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