- almonds (2)
- biscuits (3)
- breakfast (19)
- cake (4)
- chesnut (2)
- chocolate (12)
- cocoa (1)
- cookies (4)
- dessert (28)
- drawing (1)
- fruit (9)
- ganache (2)
- gianduja (3)
- gluten free (6)
- hazelnut (1)
- ice cream and sorbet (2)
- nutella (1)
- salted caramel (1)
- sauce jam fudge (8)
- special occasions (3)
- tart pie (8)
- tea time (27)
- tea- (1)
- tea-t (1)
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 !
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.
100g dark chocolate, 1 tablespoon icing sugar, 5cl whipping cream.
A 7.87 inch square mould.
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.
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!