To celebrate my son’s ninth birthday, I made a Sachertorte. It is one of his favourites, actually anything with chocolate would make him happy. Here is a nice recipe for a large cake, you can half the amount of the ingredients for a smaller one.
For the cake
1- Melt 200 gr of high quality chocolate with 125 gr of butter in bain-marie.
2- In the meantime, beat eight egg whites stiff.
3- In another bowl, mix eight egg yolks with 100 gr of brown sugar. Mix until the colour gets lighter and there are bubbles.
4- Then mix in gently 150 gr of sifted flour. Do it a little at the time and by hand until the mixture has an even consistency.
5- Pre-heat the oven to 160º C. and prepare the baking pan (lines with butter and flour).
6- Mix the chocolate and butter mixture with the egg yolk and flour one. When it has an even consistency, add the egg white very gently.
7- Place the mixture in the baking pan and bake for 30 minutes.
8- Let it cool thoroughly for at least 30 minutes, leaving it in the pan.
For the ganache
[There are many recipes and this is the easiest and lighter one.]
1- Melt 200 gr of high quality chocolate in bain-marie.
2- Take it out of the water and rapidly mix in two tablespoon of olive oil.
Preparing the Sachertorte
1- Take the cake out of the pan and slice it in two through the middle.
2- Spread a generous amount of homemade apricot jam (there are several recipes on Fig & Lemon, here is one with brown sugar).
3- Spread the ganache evenly on top of the cake.
To serve, let it cool thoroughly. I like to place it in the fridge for at least an hour so that the ganache is nice and hard.
A marvellous cake to bake on a cold January afternoon. It is wonderful to eat it while still warm. Don’t worry, it remains delicious when cold.
The “moelleux” or “soft” in French, is a variation of the “fondant” in that the center of the cake remains moist and almost melting. In this recipe, I used a mix of fresh strawberries and raspberries, and you can use any berries you want.
1- First, cook on low fire 250 gr of fresh berries (here strawberries and raspberries) with two tablespoons of brown sugar. Cook for about 10 minutes or until the mixture has released some liquid. Set aside and let it cool. It will smell delicious in the kitchen!
2- Melt 150 gr of high quality dark chocolate (70% cacao content or more) with 80 gr of butter in bain-marie.
3- Meanwhile, whisk with an electric beater four organic eggs with 70 of brown sugar. Whisk for at least 10 minutes. You want to make a “sabayon” which is simply whole eggs beaten at high speed. The consistency should be bubbly and thick, with double the volume and a light colour.
4- Add two tablespoons of flour and mix again.
5- Add the chocolate and butter mixture and mix until obtaining an even consistency.
6- Finally, in a buttered and floured baking dish, place the berry mixture then the chocolate one on top.
7- Bake for 15 minutes in a 180º c oven.
Enjoy warm and the next day at room temperature. Pure delight!
A chocolate delight with raspberries.
1- Cook 150 gr of fresh raspberries (you can use any kind of berries actually and mix them if you choose) with 100 gr of brown sugar. Mix on low fire making sure it does not burn. When the mixture is a little liquid remove from the fire and place in a bowl for it to cool.
2- Melt in bain-marie 100 gr of high quality butter with 140 gr of dark chocolate (70% cacao content or more).
3- Meanwhile mix the dry ingredients: 60 gr of brown sugar, 20 gr of Maïzena, 40 gr of flour and 20 gr of high quality 100% cacao powder. Set aside.
4- In a large bowl, whisk four organic eggs thoroughly. There should be a little bit of foam.
5- Add the dry mixture little by little and continue whisking. When it is very well blended, add the chocolate mixture.
6- In a prepared baking dish (buttered and floured) place the raspberry mixture at the bottom and cover with the chocolate one.
7- Place the baking dish in a pie baking dish –this is to avoid any of the raspberry mixture to splash on the oven and burn. Bake for 15 minutes in a 200º c. oven.
Let it cool thoroughly before serving. It is exquisite as well. after a few hours in the fridge.
A light and delicious chocolate cake for Christmas! Perfect with a deep dark expreso and a few raspberries, at the end of a joyful meal.
1- In bain-marie, melt 150 gr of high quality chocolate (70% cacao or more) with 100 gr of high quality butter.
2- Meanwhile, mix at high speed four eggs with 75 gr of brown sugar. The volume should double and have a lot of froth.
3- Mix the chocolate with the egg mixture gently with a spatula, and pour it in a prepared baking dish (buttered and floured).
4- Bake for 20 minutes at 180º c.
Serve lukewarm with red fruits on the side. It goes wonderfully well with ice-cream as well!
An easy to make and wonderfully delicious chocolate spread!
This is the first time I make it, and it came out delicious. Make sure you use high quality butter, and high quality chocolate. I used dark chocolate with a 70% cacao content. I did not use any hazelnuts, but you can add three tablespoons of hazelnut paste at the end to make the spread similar to Nutella.
I am so happy I made it as I can finally say goodbye to all the chocolate spreads filled with palm oil available in the market, and satisfy my eight year old’s son craving for chocolate to spread on crêpes, waffles, pancakes and bread at breakfast and sometimes… at dinner!
1- Melt in bain-marie, 250 gr of chocolate with 150 gr of butter. Make sure the mix has an even consistency.
2- Pour the chocolate mixture into 300 ml of sweet condensed milk. Mix thoroughly.
3- Place in a jar and close once it has cooled slightly. It’s ready!
Note: It stays up to three weeks. No need to place it in the fridge unless you make a lot.
How to make a real hot chocolate according to my eight year old son.
For one bowl – Always use a bowl if you want the real thing!
1- First, melt in bain marie six squares of high quality dark chocolate (70% cacao or more). Use a nice serving jar.
2- Then, heat up a cup of milk and take it off the fire just as it starts boiling. Do not let it boil.
3- Place the heated milk in the bowl and pour gently the melted chocolate.
Stir and enjoy! He does not add sugar, but some may want to.
My eight year old son loves “Fondant au chocolat” especially when prepared with raspberries. So I make it often and try to vary the recipe from time to time.
Here is one I tried today that is absolutely delicious. You can also make it in individual ramequins (six if you use the proportions listed here) and mix in other fruits such as peach or any type of berries.
1- Before anything prepare the dish (or six individual ramequins) by brushing it with butter and then a little bit of flour or better yet, some 100% pure cacao powder.
2- Melt in bain-marie, 140 gr of high quality chocolate (70% cacao content or more) with 100 gr of high quality butter.
3- Once all is melted, take it out of the bain-marie and mix in 60 gr of brown sugar. Keep mixing until the texture is smooth and cooled slightly.
4- Add one by one four organic eggs, mixing each time thoroughly.
5- Finally, add 60 gr of flour and 40 gr of Maïzena (corn starch).
6- Place the raspberries at the bottom of the baking dish (or ramequins) and pour the chocolate mixture.
7- Bake in a 200º c. oven for 15 minutes for the dish, and 10 minutes for the ramequins.
For more Fondant recipes see: with fruits here (individual) and here; here for an easy one; à l’Italienne here, and chocolat and olive oil here.
Wonderful petits pains made with milk and stuffed with chocolate! And they taste better when an eight year old helps in the process!
For about 16 petits pains
1- Use the recipe for petits pains au lait (link here).
2- At the stage where you make the petits pains (after two hours of letting the dough rise), insert a few high quality dark chocolate squares and fold gently. You can make them any shape you want: long, square, half circles, etc.
3- Let them rise for another hour. Brush with egg yolk and bake as with the plain petits pains for 15 minutes in a 180º c. oven.
Let them cool a little before serving as the chocolate inside will be very hot. They are delicious the next day for breakfast!
Absolutely delicious individual chocolate fondants with fresh raspberries.
For 10 ramequins
1- First, prepare the ramequins by buttering and flouring them. Set them aside.
2- Melt 200 gr of high quality chocolate (at least 70% cacao content) along with 100 gr of high quality butter (preferably “Président”). Set aside.
3- In a large bowl, mix four organic eggs and 100 gr of brown sugar. Mix for at least five minutes on high speed until the colour is a light yellow and the volume has almost doubled.
4- In one go, mix in 50 gr of flour and a pinch of salt.
5- Finally add the chocolate and butter mixture.
5- Place a few fresh raspberries in the ramequins (keep 10 on the side), cover with a ladle of the chocolate mixture and top each ramequins with a raspberry.
6- Bake in a 180º C. oven for 12 minutes.
Serve immediately. The chocolate will be soft in the center.
Just something for a Wednesday or when you find gorgeous strawberries in the market.
For the Génoise:
See recipe here: Génoise.
For the strawberry filling:
1- Wash 500 gr of organic strawberries. Cut in half or more if the strawberries are big.
2- In a pan, mix the strawberries with two tablespoons of brown sugar. Mix well.
3- Bring to a boil and let it cook for 10 minutes mixing often so that it does not flow over.
4- Place in a bowl and let it cool.
For the chocolate topping:
1- Melt 100 gr of high quality chocolate in bain-marie.
2- When it has melted, take it out of the water and mix vigorously one tablespoon of high quality olive oil (or if at hand, raspberry seed oil which is harder to find).
3- Let it cool.
1- When the Génoise has cooled, slice in half.
2- Place the strawberry mixture on the bottom half. Cover.
3- Let the chocolate sauce pour on the cake.
Place in the fridge for about 15 minutes and enjoy!