Black chocolate cake recipe Par gateaupassion.com For 8 to 10: 125g cristallized ginger+1tbsp flour 185g sifted flour 1tsp baking powder 2 pinches of anise ...

 These ramekins will make your mouth water:  soft on the outside and melting inside…     Serves 4: 130g dark chocolate 70%   30g liquid crème fraiche  50g butter, cut into small cubes 3 medium ...

... chocolate and butter together and add coffee. Beat eggs and sugar together (the mixture should not be too frothy), and add flour and baking powder.  Mix with the melted chocolate mixture. Add the almonds, ...

A white chocolate mousse on a biscuit base flavoured with orange and lemon.     For 6 people: For the biscuit base: 3 medium eggs   110g of caster sugar   zest of 1 unwaxed lemon  170g ...

A light and creamy mousse with a cooling minty coulis.      For 4 sundae glasses: Mousse: 110g white chocolate 60g whipping  or double cream 2 egg whites (60g) 30g caster sugar ...

 An unctuous combination of white chocolate and whipped cream that’s irresistible.     For 4 :   150g de strawberries 125g white chocolate 125g whipping cream 4 tsp strawberry jam 4 ...

An interesting mixture of chocolate and praline .     For 6 people: For the cream: 3 egg yolks (60g) 120g caster sugar    50g water  75g cooking chocolate   120g double cream  1 tablespoon ...

Once you’ve bitten into them you won’t be able to resist these crispy biscuits..     For 30 à 35 biscuits:   150g 70%plain chocolate 70g salted butter  20g unsalted butter 110g caster ...

These very short biscuits are very pretty with the two types of chocolate. Serve them at Christmas time.     Makes 20 to 25:   330g plain flour 25g cocoa powder 130g icing sugar  ...

... powdered milk, hazelnut oil and blend to form a smooth and even mixture. Break the chocolate into squares and put straight into the mixture.  After 2 minutes it will have melted and you will be able ...

  These are great for all kinds of decoration and you can make lots of different sizes.     For 200g :   200g cooking chocolate 1 bain-marie Sheets of cellophane  or ‘rhodoid’ paper  ...

::cck::101::/cck:: ::fulltext:: Set the chocolate to melt in a deep bowl over a bain-marie, maintaining the water temperature at no more than 55°. When the chocolate has melted, add the cream and milk ...

A dessert without cooking.     For 6: Tart base: 95g ground almonds 75g icing sugar 30g chilled butter 55g dark chocolate 3g water Honey cream: 2,5g  ...

No worries about treating yourself to this gateau – calorie-light and 0% butter.   8-10 servings: 100g 0%fromage blanc or equivalent 250g chocolate  15g cornflour 4 medium eggs 35g ...

Based on a Baked Alaska, this yule log is filled with vanilla ice cream and coated with meringue.   For 10 : The coloured filling : 43g white chocolate 60g milk 1/3 ...

... of tartar 30g water 215g butter 1/2 liquid vanilla 20g praline powder 65g plain chocolate Décor: chocolate drops icing sugar                                   ...

...  30g sugar 40g marsala Filling: 375g ricotta 3 tblsps red fruit jam 4 squares of white chocolate Topping: Blackberry or raspberry, or cherry coulis 2 tblsps red fruit jam       ...

This fresh dessert can finish a meal with a refined simplicity.     Serves 6 :   6 pears 50cl water 250g sugar 20 leaves of lemongrass 50g honey 25g butter chocolate flakes 1 ...

... or ramekins, smooth the surface, cover with clingfilm and freeze for 24 hours.   Finishing Chocolate icing: in a bain-marie, melt 40g of chocolate and 30 gr of butter, mix well. To unmould the desserts, ...

...  Leave to cool on the baking sheet.   Keep in a tin.      Variation Insteadof pine nuts, you can use chopped almonds or coconut.   For chocolate panellets add 15g of cocoa powder to the dough.  ...

A delicious and easy to make cake.  To make in advance as the cake needs chilling for 4 hours.     Serves 10 : Sponge: 4 eggs 125g sugar 100g flour 25g rice flour 150g chocolate ...