Tag Archives: chocolate

another brownie: Chloé’s recipe

VThe very feminine Chloé, who has a very English/American kind of pastry salon has written a book to share her recipes: cookies, whoopies, cupckes… I don’t know if the book exist in English but if it ever does, it’s perfect to offer to someone who loves pastry, kitsch, pink, and womanly women!

The name of each pastry is fun and easy to make and she thought about the intolerant with 2 recipes: Betty or the dairy-free cookie and Carla Brownie for the gluten sensitives. I tried the last one because I just bought rice flour and I had all the other ingredients on hand. Also it’s super quick to make.

Verdict ? I did take some sugar off but the result was there. I wasn’t disappointed so next time I might try the Betty cookie or the heartbroken bear.

told you it was for pink amateur!

the recipe follows: 

6 to 8 persons

200g 70% dark chocolate

110g room temperature butter

100g brown sugar

3 eggs

1/2 tsp vanilla extract

1/2 tsp salt

65g rice flour

a few pistacchios

Turn on the oven at 160°C.

In a bain-marie (double broiler), melt the chocolate and butter.

Whisk the eggs with the sugar then add the melted chocolate. The meix should be shiny and smooth.

Add the rice flour with a spatula then pour in a rectangular mould (if not in silicone, line the tin with parchment paper).

Add a few pistacchios on top.

Cook for 40 minutes then leave to cool.


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gluten & dairy-free cakes

I’ve tried a recipe from the book “The Allergen-Free Baker’s Handbook” by Cybele Pascal. You can go visit her website (see link)!

I adapted the recipe a little. She called those cupcakes but the texture is more like cake then cupcakes.

I’ll try some other flours next time to get a more “cupcaky” resut! But those cakes are delicious and lovely!


1cup + 1/3 cup (240g) rice flour

1 tbsp + 2 tsp + 1/2 tsp (21g) arrow root

1 tbsp tapioca flour

1/2 cup (125ml) soy milk

1/2 tsp (2,5 ml) cider vinegar

1/4 cup (25g) cocoa powder

1/8 tsp xanthan gum

1/4 + 1/8 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1/4 cup + 2 tbsp (85g) muscovado sugar

2,5 tbsp (40ml) olive oil (a fruity one)

1 grated vanilla pod

Turn the oven on AT 180°C (350°F°.

1/. Mix the milk and the vinegar. Set aside.

2/. Mix the rice flour + arrow root + tapicoa flour + cocoa powder + xanthan gum + baking soda + baking powder + salt. Set aside.

3/. Whisk together the milk, the sugar, the olive oil, and the vanilla grains. Beat well.

4/. Add the flour mix in 3 batches and mix with a spatula until smooth.

5/. Fill 2/3 of muffin mould. Put in the oven. After 10 minutes, rotate the mould and cook another 5 minutes. Take out of the oven and let it cool for 5 minutes before taking the muffins out and transferring it to a cooling rack.

When the cakes are cold, you can decorate it with some glazing. Here are 2 ideas, one with white chocolate (so it’s not dairy free) and 1 with dark chocolate.

White chocolate glazing:

50g of white chocolate

1 tbsp + 1 tsp of rice milk

Make it melt together in a double boiler. Away from the heat, add 20g of confectioner’s sugar.

In my recipe, it said that I should pour it right away on the cakes… but obviously, I should have waited!

Dark chocolate glazing:

25g of dark chocolate (min 70%)

7,5ml of rice milk

12g of vegan butter (coconut or else)

Let it melt in a double boiler. Away from the heat, add 15g of confectioner’s sugar. Let it hardened a little and put a spoon on top of the cakes.

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chocolate & raspberry cake

Based on my non-Christmas cake… a variation with dark chocolate and strawberries:

-Almond dacquoise:

75g of icing/powdered sugar

67g of almond powder

Mix well together.

E egg’s whites

25g of icing/powdered sugar

Beat the egg’s whites until stiff, using slow pace and add the icing/powdered sugar in 3 times.

Add the pistachios + 80g of icing/powdered sugar and mix delicately with a soft spatula. Transfer in a pastry bag and spread on a silicone sheet covered with cooking paper.

Cook in the oven at 200°C for 10 minutes.

Leave to cool before taking the paper off.

Crème de framboises:

200ml of raspberry coulis (no added sugar!)

180g of melted butter

50g d’agave syrup

2 medium eggs

Mix all the ingredients well, place in a double boiler and let it thicken like an hollandaise sauce (about 10 minutes, whipping constantly).

Let 2 sheets of gelatine soften in cold water for at least 5 minutes then drain. Dissolve the gelatin in 2 tbsp of boiling water. Mix in the strawberry cream and mix well. Sieve the mixture then pour over the dacquoise. Leave to cool at least one hour in the fridge.

Chocolate mousse:

150g of dark chocolate

Let it melt in a double boiler.

300ml of raw cream fraîche

Beat it to soft peaks. Mix the cream with the melted chocolate in three batches. Mix well but not too much.

Pour over the raspberry cream and leave to set overnight.

Decorate with a cristalised rose petal.

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so chocolicious!

…well, you better be a lot to share this brownie ’cause it’s hard to stop once you have a bite!

It’s a recipe I adapted from “Indulge” by Claire Clark.

I had Valhrona chocolate. It’s really worth finding some if you love chocolate but if you can’t find it, be sure it’s great quality.

You need 280g of chocolate with at least 60% cocoa. Divide in 2.

Cut the chocolate with a good knife.

The other ingredients are:

3 organic eggs

1 scraped vanilla pod

2 tbsp of whole cane sugar

80g of buchwheat flour

1,5 tbsp of baking powder

1 pinch of salt

200g of melted butter

200g of nuts

Preheat the oven at 170°C.

Melt half the chocolate in a bain-marie. Mix in until melted than put aside but stil on top of the pan so it keeps wam.

Whisk the eggs, the grains of the vanilla pod, and the sugar until it whitens and double the volume.

On top of the bowl, sift the flour, the baking powder, and the salt. With a spatula, mix in the flour slowly in the egg mix.

Mix the melted chocolate and the melted butter. Add to the egg-flour mix.

Add half the unmelted chocolate and the nuts.

Put the mix in a 24 cm diameter high mold.

Cook in the oven for 20 to 22 minutes. Be careful not to overcook so it won’t dry.

If you really want to indulge, you can serve the brownie with vanilla ice-cream or crème anglaise (light custard)


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a little bit of chocolate

This cocolate recipe is easy and even better the next day!

-200g of very good chocolate (60 to 70% cocoa)

-5 eggs (separate white and yolk)

-125ml (1/2 cup) of coconut milk

-2 tablespoon buckwheat flour (grilled a few minutes until lightly golden)

-1 tablespoon of honey or maple syrup

In a bain-marie, I melt the chocolate. When it’s halfway melted, I add the coconut milk and mix well. I take it out of the fire as soon as the chocolate is almost completely melted then I miw in the egg yolks, the honey/maple syrup, and the buckwheat flour.

In the meantime, I let my stand mixer work on the egg’s whites. I stop just before it’s too firm and I fold it in the chocolate in 3 times.

The oven is on 160°C (320°F – non ventilated).

Put the chocolate mix in a pie mould about 24 cm (9.4 inches) then let it cook in the oven for 15 minutes max. Let it cool and, if you can, wait tomorrow to eat it.


You can serve it with a little of ice cream (vanilla, coffee) or sorbet (raspberry, blackberry), or some homemade custard!

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