Dark chocolate & sweetened chesnut puree ingots

After all this time out of the kitchen, I'm back with a quick & easy, but still irresistible recipe. If just like me you are busier & busier every day this is one you won't regret to try !! Believe me, these ingots are moist & taste so gooooood !!

Here's what we need to make 18/20 ingots :

250g sweetened chesnut puree, 2 eggs, 1 tablespoon cornstarch, 90g dark chocolate, 50g butter.

Here's what we do :

Preheat your oven at 302 °F

Coarsely chop butter & chocolate & melt in "bain marie".

Beat the eggs "omelette" & add chesnut puree & cornstarch, mix together well.

Pour chocolate & butter in until well combined.

Pour into the ingot moulds.

Bake for 20 mn.



                                                                                                                             Relax, savour & share !

Gluten free Chestnut & chocolate cake

This chesnut & chocolate cake is so moist and sweet that it would be a shame not to try it !! Chesnut and chocolate are just the perfect match. it is such a quick and easy recipe you won't believe it !! PLUS IT IS GLUTEN FREE !!!

Here's what we need :

2 tablespoons cornstarch, 1 teaspoon baking powder, 3 separated eggs, 100g soft butter, 750g sweetened chesnut purée.

Icing :

100g dark chocolate, 1 tablespoon icing sugar, 5cl whipping cream.
A 7.87 inch square mould.
1H30 hour.

Here's what we do:

Preheat your oven at 302°F.

Butter your mould and cover the bottom with greaseproof parchment.

In a large bowl, mix soft butter & sweetened chesnut purée.

Incorporate egg yolks.

Add cornstarch & baking powder.

Beat egg whites until hard with picks.

Gently add beaten egg whites.

Pour the mixture into your mould & bake for 40 minutes.

Once baked, allow to cool down for 30 minutes.

the icing:

Melt dark chocolate in a "bain marie" on low-medium heat.

Sift icing sugar & add to the melted chocolate.

Boil the whipping cream over medium heat.

Incorporate hot whipping cream to chocolate in 3 times.

Use a spatula to cover the cake.

Cut into squares to serve.


                                                                                                                            Relax, savour & share!

Gianduja chewy cookies

The smell of those cookies baking in the oven makes my mouth water and my stomach groan !!

They are so tasty and they actually really melt in your mouth...divine !!

if you want to make your own gianduja here it is

Yields : 18 cookies

Here's what we need :

150g gianduja, 100g sugar, 250g flour, 80g butter softened, 2 tablespoons hazelnuts oil, 1 pinch salt, 1 large egg, 1 tablespoon caramel, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda.

Here's what we do :

Preheat your oven at 350°F.

Line 2 baking trays with parchment.

In a stand mixer, beat the sugar, butter, hazelnuts oil & salt on medium speed until light & fluffy.

Add the egg, gianduja, caramel & vanilla extract & mix on low speed for 30 seconds (just to combine) then beat on medium speed for another 30 seconds.

In a medium bowl, whisk the flour, baking powder & baking soda & add to the mixture.

Mix on low speed for 30 seconds then mix on medium-low speed for another 30 seconds to mix the dough uniformly.

Gently roll the dough into balls (about 1 heaping tablespoon).

Arrange at least 2 1/4 inches apart on the prepared baking trays.

Bake until the edges are golden  & the tops are cracked but not completely set, about 13 to 15 minutes.
                               
                                                                                                                            Relax, savour & share!