Traditional French Mousse au chocolat

Wonderful traditional mousse au chocolat! “Chocolat de chez chocolat” as we say in French. I will be taking it to a friend’s place for dinner. It serves 12.

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1- Melt 200 gr of high quality dark chocolate (at least 70% cacao content) au bain-marie.
2- In the meantime, mix six egg whites very firm (I used seven eggs since they were organic and rather small). Set aside.
3- In another bowl mix six egg yolks with two tablespoons of brown sugar, until it is homogenous. Add two cup (400 ml) of heavy cream and mix again.
4- Mix the melted chocolate with the yolk mix. Then gently fold in the whites.
5- Pour in a large bowl and refrigerate for at least three hours.

Gâteau aux mûres, pommes et citron vert

A lovely cake made with blackberries, apples and lime, inspired by one of the recipes from this book. I changed a few things from the original recipe replacing white sugar with brown sugar, and using lime instead of lemon. It was delicious with a welcome tang and a consistency somewhere between a cake and a clafouti.

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1- Melt 40 gr of high quality butter and let it cool.
2- In a large bowl whisk two eggs with 50 gr of brown sugar.
3- Using a spatula, add the melted butter, then 120 gr of sifted flour, then 50 cl of milk and finally the juice of one small organic lime. Mix well with the spatula.
4- Cut three or four large apples in very thin slices and add to the mix.

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5- In a prepared baking dish (lined with butter and flour), place half of the apple mix. You may have to use your fingers to make sure the mix is nice and flat. Top with a generous amount of blackberries and finish with the rest of the apple mix.
6- Place in a 180º C. oven and bake for 50 minutes.

Let it cool thoroughly and serve with a nice cup of tea or coffee. It is also delicious the next day after some time in the fridge.  

Fondant au chocolat tout simple

A new fondant recipe I tried today. It simply melts in your mouth. You can also prepare it in individual ramequins.

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1- Melt in bain-marie 200 gr of high quality chocolate (70% cacao content or more) with 100 gr of butter. Mix well once both have melted and let it cool slightly.
2- In a large bowl, whisk four organic eggs with 100 gr of brown sugar until the mixture is slightly lighter in colour. Add 50 gr of sifted flour and a dash of salt, and mix again.
3- Mix both mixtures and place in a prepared (buttered and floured) baking dish (or eight individual ramequins). Bake for 15 min in a 180º C oven.

Serve at room temperature with fruits of the season.

Gâteau chocolat & fraise

An absolutely delicious cake made with pure cacao and organic strawberries.

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1- Melt gently 120 gr of high quality butter and set aside.
2- Separate three eggs.
3- In a bowl, mix the egg whites until stiff.
4- In a larger bowl, mix the three egg yolks with 60 gr of brown sugar. Mix really well until the colour turns a pale yellow.
5- Add 150 gr of sifted flour to the egg yolk mixture and mix gently. I like to do it by hand with a spatula. Add the egg whites. Mix again very gently.
6- Add the melted butter and finally 80 gr of cacao powder. Mix really well gently with a spatula.

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7- In a prepared baking dish (lined with butter and flour), place about 500 gr of fresh organic strawberries cut in half. Spread the chocolate mixture on top.

Bake for 20 minutes in a 170º oven. Let it cool thoroughly before serving. Enjoy!