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!

Honey & coco flapjacks

At this time of year, we need energy to go on and face the coming of cold weather.

These flapjacks are a really healthy way to start the day or have a snack.

Yields : 12

Here's what we need :

125g butter, 150g soft light brown sugar, 3 tablespoons honey, 150g muesli, 100g dry coconut flakes, a pinch of salt.

Here's what we do :

Preheat your oven at 400°F.

Lightly butter a tin (8X12 inches).

Melt the butter, sugar & honey together over a gentle heat.

Mix the muesli, coconut flakes & salt.

Pour the melted ingredients over them & stir.

Turn the mixture into the tin & press down evenly with the back of a wooden spoon.

Bake for 20/25 minutes.

Allow to cool for 5 minutes then mark out squares with a sharp knife & leave in the tin until quite cool.

                                                                                                                            Relax, savour & share!

Melt in your mouth gianduja cake

If your trying to loose weight, then run fast away from here or you're going to be trapped forever in the world of mouth watering sweet tooth "I want it right now" world !!!

It is so easy & quick to make !!

Beware, this cake is for real !!  I repeat, this is not an exercise !!!

Serves : 8

Here's what we need :

210g gianduja (homemade here), 200g butter, 5 eggs, 1 tablespoon cornstarch, 150g sugar.

Here's what we do :

Preheat your oven at 375°F.

In a "bain marie" on medium heat melt together gianduja & butter.

Out of heat, add the sugar.

Incorporate the eggs one by one.


Stir in the cornstarch.

Pour the batter in a cake pan.

Bake for 22 minutes (the cake musn't be over cooked).
                                                                                                                              Relax, savour & share!

Amaretti

Another italian delight !
You can eat amaretti everywhere in Italy but everyone has a differnet recipe...almways the best !!

Anyway, they are delicious, quick & easy to make, so there is no reason not to !!

Yields : 30 amaretti

Here's what we need :

2 egg whites, 150g sugar, 175g finely ground almonds, 1 teaspoon almond extract, 50g icing sugar.

Here's what we do :

Preheat your oven at 392°F.

Cover a flat baking pan with parchment.

Beat the egg whites not to stiff.

Add the sugar.

Beat again for 2 minutes.

With a spatula, incorporate the ground almonds carefully.


Pour the almond extract.

Make small rockes with your hands & roll them in icing sugar.

Put the amaretti on the baking pan & bake for 10 minutes until lightly golden.

                                                                                                                              Relax, savour & share!

Gluten free chick peas coffee chocolate fondant

I've been thinking of chick peas for a while, but didn't really know how to use them in a cake. All I knew was that I wanted to make something gluten free, something original !!

I must say I didn't really knew where I was going when I put the dry chick peas in water for the night, but then I thought of those wonderful chocolate fondant made without flour...

Chick peas just need something to wake them up.
Coffee and dark chocolate just do the job with perfection.

This fondant is tasty, thick and moist....YUMMY !!!

Yields : 8,3 inches square cake mould
Serves : 10

Here's what we need :

200g dry chick peas, 1 teaspoon baking soda, water, 200g melted butter, 5 eggs, 2 tablespoons rice flour, 250g sugar, 8 teaspoons instant coffee, creamy honey dark chocolate ganache.

1 night & 4 hours




Here's what we do :

The night before :

Put the chick peas in a saucepan with a teaspoon of baking soda & cover with water.

After a good night sleep :

Preheat your oven at 374°F.

Cook the chick peas on medium heat for 45 minutes (take the foam off).

Drain them well & mix until creamy & soft.

In a large bowl, mix the chick peas cream with the butter until well combined.

In a glass, add a small amount of water to the instant coffee, mix until completely combined.

Add the coffee to the mixture.

Add the sugar.

Whisk in the eggs one by one until well combined.

Whisk in the rice flour.

Pour the batter in the cake mould & cook for 25 minutes.

Meanwhile make the creamy honey dark chocolate ganache.

Take the cake out of your oven & pour the ganache on top.

Allow to completely cool down & refrigerate for 2 hours.

                                                                                                                                  Relax, savour & share!