Andrea Soranidis is the founder, recipe developer, and photographer of the popular blog The Petite Cook. Her recipes have been featured on numerous websites and magazines, including The Guardian, Parade, Country Living, Elle, Great British Chefs, and she travelled to Japan with CNN to discover the most remote restaurant in Kyoto.
Andrea used to be a marketing manager, but then she became a food and travel blogger, The Petite Cook.
She started The Petite Cook to document her foodie life.
She has always loved cooking, and has created the spot to share her kitchen experiments.
Developing recipes has been Andrea's job for more than two years, while she was working for a start-up on a recipe app project.
When the project was closed, her former manager encouraged her to open a blog.
The Petite Cook is now Andrea's full time job, and has been awarded one of the Top food blogs in UK since 2015.
In the Media
Andrea became widely known on Internet when she shared on her blog The Petite Cook her recipe for creating a chocolate cake using just Nutella and eggs.
"Whether you are a chocolate spread lover or just an occasional fan, this 2-ingredient Nutella cake is an absolute must-try," she wrote.
How to make the 2-ingredient Nutella cake according to Andrea's recipe:
Start by placing the eggs in a mixer.
Whisk the eggs on medium-high speed until pale and airy, for about 5-6 minutes, at this point they should be tripled in volume.
In the meantime, pour your chocolate hazelnut spread in a large heatproof bowl, cover and microwave for 30 seconds, just to warm it up a bit.
Incorporate 1/3 whisked eggs into the bowl with the chocolate spread, and gently mix with a spatula until well combined.
Fold in another 1/3 of eggs, and gently mix until well combined.
Fold in the remaining 1/3 eggs, and again, gently mix until combined.
Then all you have to do is pour the cake mixture into an 8-inch cake pan and bake for about 20-25 mins at 175°C/340°F.
I like it slightly gooey in the center, so I usually bake my Nutella cake for 22 mins, then leave it to cool above the stove covered with a kitchen cloth.
If you like it a little more firm and cakey, just bake it for a further 5 mins.
Allow the cake to rest until is completely cool, then sprinkle with confectioner sugar (not absolutely necessary), and serve yourself a big slice of gooey, decadent, delicious Nutella cake.
Andrea was born and raised in Sicily, and later moved to London. She travelled all around the world, from Europe to the Middle East and Japan. She now divides her time between London and a small rural town in Germany, where she continues to cook and write along with her partner, and their baby son, Noah.