Living the Champagne Life: A Heavenly Dessert (And some amazing Appetizers)

Published December 26, 2013 by The Feminist


Welcome to the Champagne Life. Where trouble is a bubble in a Champagne glass. Where dream and reality are one and the same…Living the Champagne life, where everything is okay.  Let’s toast it up!”

R&B smooth talker Ne-Yo hit the nail on the head in this song. Don’t you just love the whole concept of living a Champagne life? A life in which everything is easy and breezy and your glass is never empty?


Luckily for me, Christmas Eve was my version of the Champagne Life. Both literally and figuratively.

Figuratively, because I felt great. (It was Christmas Eve so … duh!)

Literally, because I drank one hell of a lot of Champagne. I even used it in my baking.

Needless to say that the champagne overload in the dessert created the most insanely delicious and über decadent ending to an already splendid dinner.

Moist chocolate, raspberry and champagne cake with champagne and raspberry jelly and raspberry and champagne sorbet…

If you’re not drooling over your keyboard right now, there is definitely something wrong with you.



For the cake:

  • 1 egg
  • 50ml milk
  • 150ml champagne
  • 40gr cocoa powder
  • 200gr caster sugar
  • 125gr unsalted butter
  • 140gr plain flour
  • ¼ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 150gr raspberries

For the jelly:

  • 200gr raspberries
  • 5 gelatine leaves
  • 350ml champagne
  • 100ml water
  • 2 tbsp caster sugar


For the cake:

  1. Preheat the oven to 170°C. Line a spring-form tin with baking parchment.
  2. Heat the butter and champagne together in a sauce pan until the butter has just melted. Remove from the heat.
  3. Stir in the cocoa and sugar, mix until the lumps are gone.
  4. In a separate jug, mix together the egg and milk and slowly pour that into the saucepan.
  5. Sift together the other dry ingredients and gradually add the chocolate mixture.
  6. Finally stir in the raspberries and pour into your prepared baking tin. Bake into the oven for 30 minutes.

For the jelly:

  1. Pick out some cute small individual moulds. Fill them with the berries and put them in the fridge to make sure they are ice cold when you pour the liquid into them.
  2. Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Pick them out of the water and shake any excess water off.
  3. Heat the water and sugar together in a saucepan and dissolve the gelatine leaves in the liquid.
  4. Let cool slightly and then pour in your bubbling champagne.  Stir well and quickly pour over the ice cold moulds with the fruit.
  5. Let it set in the fridge for at least 3 hours.
  6. To remove them from the mould, dip the bottom of each mould in some hot water and turn out onto a plate.

Like I said, apart from using champagne in my baking, I also drank it while indulging myself in some scrummy appetizers. I made star-shaped pigs-in-a-blankets with cranberries, Stilton and pear tarts, modern-looking but oh so traditional prawn cocktails, smoked salmon and granny smith cups with lime and sour cream,…

But my two favourite appetizers were these showstopping but incredibly easy beauties: Mango salsa with smoked duck breast spoons and a Cajun-spiced chicken and guacamole tortilla spiral.

They were the ultimate flavourbombs and yet so incredibly simple!


Mango salsa and smoked duck breast (makes 12-14 spoons)

  • 1/2 mango, cut into really fine cubes
  • Juice of half a lime
  • Fresh coriander
  • 1 tbsp honey
  • Fresh chili (optional)
  • Slices of smoked duck breast


Mix the mango with the honey and lime juice (and some chili if you want). Put the mixture onto your spoons and layers the smoked duck on top. Finish with coriander.


Cajun-spiced chicken and guacamole tortilla spirals(makes 12 spirals)

  • 1 chicken breast
  • 2 tsp Cajun spice mix
  • One avocado
  • 1 chili, finely chopped
  • 1 tomato, seeds  and skin removed, finely chopped
  • Lime juice
  • Fresh coriander
  • 2 soft tortilla wraps


Coat the chicken breast with the Cajun spice mix and fry in a pan until tender. Let it cool before shredding the chicken into fine strips.

Make the guacamole by mashing the avocado with salt, pepper and lime juice. Stir in the chili and tomato.

Spread a layer of guacamole onto each wrap and scatter some chicken and coriander on top of it. Role the wraps up tightly and cut them into 1- 1,5 cm pieces.


11 comments on “Living the Champagne Life: A Heavenly Dessert (And some amazing Appetizers)

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