About half a year ago we had our first collaboration with Rodica, and since we almost every day see mouth-watering dishes on each other's Instagram profile, it was not too difficult to find another recipe we would like to try in another recipe exchange.

She is one of my first friends from the world of social media and foodies -since I've started blogging-, who always give me feedback and happily talk about anything from photography to the familiar tastes of our childhood.

When we did our last collaboration I haven't even planned to do interviews with my partners, but this time Rodica will share some interesting details about herself.

When did you start to feel that you need to preserve the moment by photography?

Photography was always one of my passions so I cannot pinpoint an exact moment in time when I decided to transform my passion into a way of life. If I were to decide on a moment though, it must be the moment I started using Instagram. I got so inspired by all the beautiful accounts out there.

How has dark photography become your favourite way to tell stories?

I am in love with old Dutch masters, with dark oil paintings and with the feeling and mood they emanate. I wanted to figure out a way to transpose that into photography. It is what speaks to me.

What would be your advice for photographers who would like to boost their dark photography styled pictures?

My advice would be to study the art of lights and shadows. Light is such a powerful tool in photography and can be the only difference between a picture being perceived one way or the other.

You are an ex-pat like me. What is the story behind your journey from Romania to the US?

I initially moved to the US as part of a family move. Slowly, the US became my home away from home. It is a place where I can be creative and happy.

What is your favourite dish from your home country?

I have so many favourite Romanian dishes, but my one and only must be stuffed cabbage. So so good.

And now let's see the recipe. I've changed the amount of the ingredients to metric since this is what I normally use on the blog.


Recipe by Rodica Godlewski

Tart crust

  • 160 g all-purpose flour
  • 50 g granulated sugar
  • 1 pinch salt
  • 113 g cold butter, cut into small cubes
  • 1 large egg, beaten
  • 1 tbs rum extract

Chocolate ganache

  • 240 ml whipping cream
  • 340 g dark chocolate chips
  • 2 tbs of framboise liquor
  • Chocolate shavings - optional topping
  • Raspberries - optional topping


Recipe by Rodica Godlewski

Tart crust

  1. Mix the flour with sugar and salt. Crumb the butter in there and knead until it resembles small peas. Add the egg and the rum extract then mix it into a dough
  2. Let it chill in the fridge for 2 hours.
  3. Take it out and roll it onto a floured surface and place it in the tart pan.
  4. Prick it with the fork, place a parchment paper filled with beans or rice on top and bake the tart dough until golden brown at 190 °C.

Chocolate ganache

  1. Melt the whipping cream in a pot and when it starts to boil add the dark chocolate chips.
  2. Keep stirring until all the chocolate is melted and everything is incorporated, then add the framboise liquor and stir again.
  3. Pour the chocolate ganache on top of the prebaked tart crust.
  4. Place it in the fridge for about 4 hours.
  5. When it is set, top the tart with chocolate shavings and raspberries. I've boosted it with some fresh mint too.

This tart was so rich and delicious, we almost ate half of it at once. I recommend it to chocoholics and everyone who would like to treat the family and guests with a beautiful but easy dessert.

Do you want to see Rodica's choice in this recipe exchange? You can find her picture here, and the recipe on this link.

Chocolate & Raspberry Tart - Photo by © Reka Csulak

Chocolate & Raspberry Tart - Photo by © Reka Csulak

Did YOU try this recipe?