"How many chocolate bars have you got in there?", was the first thing my dad asked me, when he tasted my chocolate cake. "Only two", I answered and smiled.

Today, I present you the best chocolate cake recipe EVER. Well, at least that's my opinion. I just love this one - and it's also quite an easy chocolate cake recipe. The raspberries match perfectly to the dark chocolate and give it a fresh taste.
I love this cake so much, I was really excited, when I made the paste. And then, when I put it in the stove. And then again, when I put it out.

My boyfriend yet complained, the chocolate cake was too chocolaty for him. Can you believe this? Personally, I don't think there is such a thing as too chocolaty - but try for yourself!

The Best Chocolate Cake Recipe for Chocolate Raspberry Cake

For the moist chocolate cake, you have to make a shortcrust first. Knead the flour, one egg, sugar and salt and the butter. Form a paste ball and put it in the fridge for around an hour.

Oil the cake pan and dust it with a bit of flour. Roll out the paste on a counter top, which is also dusted with flour and press it into the cake pan. Afterwards, put baking paper upon the paste and put the beans on the baking paper. 

Bake the paste in the preheated stove for 15 minutes at 356 F (180° C). This is called blind-baking.

For the topping, break the chocolate bars into little pieces and put it in a pot together with milk and cream. Melt the chocolate at low temperature and stir until the chocolate is completely melted and equally mixed. Take it from the stove, let it cool down for a couple of minutes and add the remaining egg.

Remove the beans and the baking paper from the paste and fill in the chocolate topping. Add the raspberries.  Put the chocolate cake back into the stove for another 20 minutes.
It's ready as soon as the edge is slightly brown and the topping has the consistency of pudding. Enjoy!

If you are similar to us, you rather tend to buy too much food instead of too little. Particularly bread remains unused at our household and we often have to toss it.
I always think it's a pity if you have to throw away food. Not only that there are loads of people on this planet who don't have enough to eat. Also, it costs money and someone used his time and resources to produce it. Maybe I'm kind of greenie about that, but I just hate to toss food.

Which is why I will show you a day old bread recipe to bake delicious garlic bread chips.

Generally, you can use every bread for this recipe though I never tried wholemeal. If you give it a try, please tell me how it worked out for you! Cut the old bread in thin slices (the thinner, the better - thin slices become crunchier). If the bread is already dry, it doesn't matter either.
Cut the garlic and fry it shortly with oil in a pan. Afterwards, add a handful of bread slices. Not too much - it's important that the chips soak the oil. This will make them crunchy. So do not add too many chips and instead repeat the process several times.
When the chips are slightly brown, you spice them with salt and curry and take them out of the pan. As soon as they're cold, you can pack them in an air-tight bowl - or eat them all at once :)

It's been a long time since I baked something. 

Our little baby doll keeps us quite busy. Moreover, we want to eat healthier and pancakes are not actually known for being healthy. Well, maybe the blueberries save the day :)

And if not - well, at least, they tasted delicious.

First, separate the eggs. Stir the flour with the milk, add the egg yolk and stir again. Afterwards, add cinnamon, lemon zest and vanilla.
Stir the egg white with salt and sugar, until it's creamy and fold it in the paste.
Fry the butter in a pan, until it's slightly brown, afterwards add the paste. Put the blueberries on top and fry the paste, until it's solid. Paint a cake pan with oil (best use one of the pans you use for quiches). Preheat the stove to 200° C (392 F). As soon as the pancake is solid, put it in the cake pan and bake it for 10 minutes in the stove.
Afterwards, take it out and cover it with sifted icing sugar. Put it for another 2 minutes in the stove. Enjoy!