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Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts

Six chocolate desserts that are too seductive to be legal

Very few people don’t like chocolate. It is an important part of any diet, and it also makes us smarter — so why not eat it as much as you can?

1. Crispy and delicate chocolate cookie

3 egg whites
65 g of cocoa powder
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
1 teaspoon of vanilla
100 g of chocolate drops
360 g of powdered sugar

1. Combine all the dry ingredients in a bowl.

2. Add the egg whites and vanilla. Mix everything together with a whisk to get a smooth paste. Do not whip it up, just mix it.

3. Add the chocolate drops.

4. Line a baking sheet with parchment paper. Scoop the batter with a teaspoon and make small cookies. There should be 2 or 3 cm between them. Bake for 15 minutes at 180° C.

5. Let the cookies cool down for 10 minutes. They are very brittle when hot.

2. Chocolate cheesecake

250 g of cookies
150 g of butter
2 tablets of dark chocolate
3 eggs
1 cup of powdered sugar (or sugar)
750 g of Philadelphia cream cheese
2 tablespoons of cocoa powder
500 g of sour cream

Let’s make the base first.

1. Grind the cookies using a blender. It’s better to use chocolate cookies, but if you don’t have them, use any kind of cookie and add a bit of melted chocolate.

2. Add the butter and a little bit of cinnamon (but no more than 1/2 teaspoon).

3. Grease a round mold with butter and place the cookies at the bottom, slightly pressing them down.

4. Cover the mold with kitchen film and put it in the fridge for 30 minutes.

Now we make the filling.

1. Melt the dark chocolate over a water bath.

2. Whisk the eggs together with powdered sugar to create stiff peaks.

3. Keep on whisking and add the chocolate, cream cheese, vanilla and sour cream.

4. Mix everything well to get a smooth cream.

5. Preheat the oven to 160° C. Spread the filling over the base and smooth the surface. Bake for 1 hour.

6. Turn off the oven, open the door and let the cheesecake sit for 2 hours.

7. Take the cheesecake out of the oven carefully and place it in the fridge for 5 to 7 hours.

8. You can garnish the cheesecake with whipped cream or chocolate icing.

How to make chocolate icing.

1. Bring the cream to a boil.

2. Break the chocolate into chunks and melt them in the cream, stirring until you get a smooth paste.

3. Carefully place the icing on top and smooth it with a spatula.

4. If you want to make something unusual, place melted white chocolate on the icing and draw a ’spider web’ using a toothpick.

3. The most delicate chocolate mousse

100 g of dark chocolate (70% cocoa)
200 ml of hazelnut milk
300 g of tofu
50 g of ground hazelnut

1. Break the chocolate into chunks and put them in a pan. Cut the tofu into small pieces. Add the tofu and hazelnut milk to the chocolate.

2. Melt the chocolate, stirring, over low heat. All the ingredients should mix completely.

3. When the chocolate has melted, put it in a bowl and whisk with a mixer until you get a smooth, creamy mousse.

4. Put the dessert in molds and sprinkle with the ground hazelnut. Place it in the fridge for 1 hour.

4. Chocolate and almond brownie

100 g of butter
45 g of dark chocolate
60 g of cocoa powder
1 cup of sugar
1/4 teaspoon of salt
1 teaspoon of vanilla
1 egg
80 g of flour
200 g chocolate chunks
Almonds for garnishing

1. Preheat the oven to 180° C. Line a square mold with parchment paper.

2. Melt the butter with dark chocolate in a large pan until you get a smooth paste. Turn off the stove. Add the cocoa powder, salt and sugar.

3. Add the egg, vanilla, and flour. Mix everything well. Put the batter in the mold and bake for 25 to 30 minutes. You can check if it’s done by using a toothpick.

4. Let the brownie cool down completely.

5. Melt 200 g of chocolate over a water bath. Stir it until it melts completely.

6. Spread the chocolate over the brownie. Cut the almonds into flakes and sprinkle them over the brownie.

7. Keep the brownie in the fridge until the chocolate topping cools completely.

5. Chocolate lava cake in a cup

1/2 cup of unsalted butter
15 g of dark chocolate
1/2 cup + 2 teaspoons of chocolate drops
1 egg
1/3 cup of sugar
1/8 teaspoon of salt
1/2 teaspoon of vanilla
1/4 cup of flour
Vanilla ice cream for serving

1. Preheat the oven to 160° C. Prepare 2 small cake molds.

2. Combine the butter, chocolate and 1/2 cup of chocolate drops in a heatproof bowl. Place the bowl over a pan with boiling water (the bottom shouldn’t touch the water). Melt the ingredients, stirring. When you get a smooth paste, turn off the stove and let the paste cool down.

3. Whisk the egg together with sugar to create white peaks. Add the melted chocolate, salt, vanilla and flour.

4. Place the batter in the molds. Put 1 teaspoon of chocolate drops on top and carefully press them down to the middle of the cake. Bake the cakes for 15 to 20 minutes until the top gets dry and crusty. Cool the cakes and serve with ice cream.

6. Chocolate cream pie

For the batter:
200 g of unsalted butter
2 cups of wheat flour
1/5 cup of sugar
1/2 cup of brown sugar
3/4 cup of cocoa powder
1 teaspoon of baking soda
1 teaspoon of salt
2 large eggs
1/2 cup of sour cream
1 teaspoon of vanilla
Butter for greasing the mold
Almonds for garnishing
For the cream:
670 g of dark chocolate
300 g of unsalted butter

1. Preheat the oven to 180° C. Line 2 molds (about 22 cm in diameter) with baking paper and grease with butter.

2. Combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl.

3. Place the butter and a glass of water in a small pan. Bring it to a boil. Add this mixture to the dry ingredients and blend with a mixer on the lowest setting. Then add the eggs (one by one), sour cream and vanilla. Mix everything thoroughly.

4. Pour the batter into the molds and bake for 35 to 45 minutes. Check to see if it’s done with a toothpick (it should come out clean). Take the cakes out of the oven and let them cool down for 20 minutes in their molds.

5. While the cakes are cooling down, prepare the cream. Melt the chocolate in the microwave or over a water bath, stirring. Add the butter and blend thoroughly with a blender or mixer.

6. Spread 3/4 cup of the cream over the cake, cover it with the other one, and top the pie with the rest of the cream.

7. Garnish the pie with almond flakes and put it in the fridge for 6 to 8 hours.


Another month has passed and it’s time for Mystery Dish!  This month’s host was Sarah at The Pajama Chef.  She put together an great list of items including:  coffee, sour cream, farro, almonds, cherries, watermelon, cantaloupe, jicama, cucumber, tomatoes, flavored oils, herbs, cornmeal and hot peppers.  Since cherries are one of the few fruits I love, and they are only in season for approximately 12 seconds each year, I knew they had to be in my recipe.  Visions of pastry danced in my head.

When served up a fruit pie, I tend to eat all the crust and leave the fruit on my plate.  I can truly embrace a “pie” with a higher crust to filling ratio.  How I love the galette (French),  also sometimes known as a crostata (Italian).  Regardless of the origins, who doesn’t love more buttery flaky crust?

We had to use at least 3 ingredients in our mystery dish, so I decided to add some almonds and sour cream into my pie crust.   Sour cream made a really rich tender pastry, it reminded me a lot of rugelach dough.  The almonds lent just the slightest hint of texture which contrasted well with the cherry filling.

I’m happy to say I ate up all of the cherry filling.  The cherries really kept their texture and the galettes were bursting with summer flavor.  By using in season fruit, I was able to just use a small amount of sugar to lightly sweeten the filling.  A bit of lemon added a new dimension of flavor to cut through the sweet.


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