Gluten Free Brownie

This Gluten Free Brownie is one of the best chocolate brownie ever. It’s fluffy, rich in chocolate, crispy with walnuts and gluten free. One thing though and that is do make sure that you use the best quality chocolate you can find. Enjoy xx

Ingredients:

  • 3 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 cup semi sweet chocolate chips
  • 1/3 cup corn starch or rice flour
  • 1 1/4 cup almond meal
  • 1 teaspoon vanilla extract
  • 3/4 cup walnuts

Methods:

1 . Preheat oven to 400 °F.

2 . Melt chocolate chips and butter in a double boiler*.

3 . In a bowl, mix together the sugar, flour, almond meal, vanilla extract and eggs.

4 . Slowly add the chocolate mixture into the bowl and mix again. Add the walnuts.

5 . Cover a 9*9″ brownie pan with parchment paper and pour the brownie mixture.

6 . Bake for 20 minutes. (Don’t over cook it, it will lose its fluffiness). Let it cool for 15 minutes before serving.

* Double boiler technique: 

Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer. Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl. Add the chopped chocolate and butter to the bowl and stir occasionally with a spatula until smooth and melted.

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Salted Caramel Chocolate Pie

Hey Guys !

This salted caramel & chocolate pie is absolutely amazing. A buttery almond crust, gooey salted caramel and chocolate ganache, all garnished with walnuts. Don’t be afraid to give it a try, it is not a difficult recipe. The most difficult part is to wait for it to set so you can finally enjoy it.

Ingredients for 6 mini pies:

For the crust: 

  • 1/4 cup butter
  • 1 pinch of salt
  • 1/3 cup powder sugar
  • 1 egg
  • 2 tbsp almond flour
  • 1 cup (1/2 + 1/2) all purpose flour

Caramel:

  • 1/2 cup sugar
  • 3 tbsp butter
  • 1/4 cup milk
  • 1 tbsp sea salt

Chocolate Ganache:

  • 1/2 cup milk
  • 4 oz bittersweet chocolate, chopped

Method:

1 . Prepare the almond crust. In a large bowl mix butter, salt, sugar powder, almond flour, egg , and 1/2 cup of all purpose flour with a fork or a pastry processor When it is mixed well, add the last 1/2 cup of flour.

2 . Wrap it with plastic, knead slowly to form a disc and refrigerate for 15-20 minutes.

3 . On a floured surface, roll the dough and cut out circles 1/2 inches larger than your mini tart pan. Lift up the rolled dough and place it in your greased mini tart pan.

4 . Preheat oven to 350 F. Prick the dough with a fork, and bake for 15 minutes.

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5 . Prepare the caramel.  Place the sugar in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the cream. It will bubble a little bit.

6 . Cook for about 1 or 2 minutes stirring constantly with a wooden spoon until smooth. Remove from heat and add butter and salt. Stir well until smooth. Let the caramel cool slightly and pour over the crust. Refrigerate for 1 hour.

7 . Prepare the chocolate ganache. Heat the milk in a small saucepan. When the milk just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth.

8. Pour the chocolate ganache over the caramel. Spread it evenly and refrigerate for another 2-3 hours before serving. Sprinkle with chopped walnut.

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Ombre Chocolate Cake

Happy Sunday !

This fabulous Ombré Chocolate Cake is perfect for any celebration. I had family over last weekend and thought it was a perfect occasion to test this recipe.

Preparation time: 1 hour
Cooking time: 30 minutes
Supplies:  4 (six-inch) cake pans

Cake Batter:

  • 500g of flour
  • 100g of sugar
  • 10g of baking powder
  • 250g of butter, melted
  • 6 eggs
  • 1 teaspoon of salt
  • 2 cups of milk
  • 100 g of cocoa powder

Frosting:

  • 300 ml of heavy cream
  • 250 g of mascarpone
  • 1/2 cup of sugar

Methods:

The cake batter

1 . First of all, separate the yolk from the white of each egg in two different bowl. In the yolk bowl, mix together the sugar, the melted butter and the yolk until mixture become whiter.

2 . Then add the milk, the baking powder and the flour.

3 . Add a pinch of salt into the egg white. Whip egg whites until foamy using an electric mixer.

4. Preheat the oven to 360°F. Next, butter and flour 4 (six-inch) cake pans. If you don’t have 4 pans, you can do this in batches of two.

5 . Slowly add the whipped egg to the previous mixture.

6 . Divide the batter amongst four bowls, each should weight 200g.

  • For the first layer (the whitest), pour into the cake pan and smooth out the top with a spatula.
  • For the second layer: add 15 g of cocoa powder, pour into the cake pan and smooth out the top with a spatula.
  • For the third layer: add 35g of cocoa powder, pour into the cake pan and smooth out the top with a spatula.
  • For the fourth and last layer: add add the rest of cocoa powder (50g of cocoa powder), pour into the cake pan and smooth out the top with a spatula.

7. Transfer to the oven to bake for 17 to 20 minutes, until a skewer inserted into the center comes out clean.

8 . Let the cakes cool down for 30 minutes.

Mascarpone Frosting 

1 . In a bowl: add the mascarpone, the heavy cream and the sugar and whisk until stiff peaks form.

To assemble the cake:

1 . Add a layer to the base of a cake board or cutting board. Top with a few tablespoons of the  frosting, smoothing it out to the edges. Repeat with the following layers.

2 . Add a few tablespoon of frosting all around the cake. Using a big off-set spatula, smooth out the sides. You can add any decorations on top of the cake, like chocolate chips or nuts. Enjoy !

 

Double Chocolate Muffins topped with Walnuts

Hello everyone,

Today was a cold day in Paris and the best way I found to cope with it was to cook some nice muffins with a deep chocolate flavor. Topped with some nice chopped walnuts made them even better.  Hope you enjoy xx

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Prep time 15 minutes
Cooking time 25 minutes

Ingredients for 24 muffins

  • 250 g of flour
  • 100 g of cocoa powder
  • 4 tablespoons of baking powder
  • 3 eggs
  • 250 g of sugar
  • 90 g of vegetable oil (canola)
  • 2 1/2 cups of greek yogurt
  • 1 tablespoon of vanilla extract
  • 1 pinch of salt
  • Chocolate chips and chopped walnuts

Preheat oven to 360 °F. In a bowl, add the flour, the cocoa powder, the baking powder and the salt.

In a second bowl, add the eggs and the sugar. Mix together energetically for 5 minutes. Add the vegetable oil, the greek yogourt and the vanilla extract. When everything is mixed add all the dry ingredients from the first bowl.

Fill each muffin cups 3/4 full and sprinkle with chocolate chips and chopped walnuts. Bake for 20-25 minutes.

Pour la version française c’est par ici : Muffins tout chocolat aux pépites de noix