Thursday, July 2, 2015











Tuesday, April 21, 2015

Chocolate Ginger Pear Fudge Cake

Fondant aux Poires et au Gingembre

Preparation Time: 20 minutes
Cooking Time: 40 minutes


3 tbsp. Unsweetened Cocoa Powder
1/2 cup Granulated Sugar
2 Eggs
4 oz. Butter (room temperature)
3/4 cup Flour
1 tbsp. Yeast (or use flour with yeast incorporated)
3 Ripe Pears
1 tbsp. Shredded Fresh Ginger (or ginger powder)
Powdered Sugar to decorate
Butter for baking dish

How to Make It:

Preheat oven to 350°F
1. Butter baking dish.
2. Peel pears. Cut into thick slices. Place slices, going from the center to the edges, on bottom of baking dish. It should look like a multi-tipped star.
2. Combine flour, yeast, ginger, and cocoa powder. Stir.
3. In another bowl mix the butter and sugar until it is smooth.
4. Stir in 2 eggs, one at a time into butter cream. Slowly add flour mixture. Stir until homogenous.
5. Pour batter into baking dish over pears. Bake for about 30 minutes. Check to see that the fondant is cooked by inserting the blade of a knife. If it comes out clean, it's done. If not, continue baking until finished.
6. Turn off the oven, leave fondant inside, with oven door open, for 10 minutes.
7. Sprinkle top with powdered sugar and serve slightly warm or cold.

French classic

Eclair au ChocolatÂ… A delightful French classic!

Preparation Time: 1 hour
Cooking Time: 20 minutes

Ingredients (for 20 eclairs):

Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt

Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour

Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

How to Make It:

Eclair Dough:

Preheat oven to 425°F
1. In a pot, mix water, milk, butter, sugar, and salt.
Bring to a boil.
2. Once butter has completely melted, take off flame,
 and slowly pour in flour, stirring constantly.
3. Put pot back on flame and continue to work it with
 a wooden spoon. Continue stirring and kneading with
 spoon until the dough dries out and stops sticking to
 the sides of the pot.
4. Take off flame. Add eggs, one at a time, stirring
5. Fill a baking sac with batter. Butter a baking sheet.
Squeeze out "finger-sized eclairs" onto baking sheet,
6. Bake for 10 minutes. Then turn oven down to 385°F
 and bake another 10-12 minutes with the oven door open.
Voilà !

Chocolate Filling:

1. Melt chocolate (chopped) and milk in a pot, and
 bring to light boil, remove.
2. In a bowl, whisk yolks and sugar until it whitens.
3. Slowly add flour, stirring.
4. Slowly add chocolate and milk, stirring until homogenous.
5. Put back in pot, bring to light boil, stirring constantly,
 until cream thickens and becomes smooth.
6. When cream cools off (and eclairs have cooled off as well),
 you can begin filling the eclairs: Cut a small slit lengthwise,
 and then stuff with cream, using your baking sac or a small spoon.
Voilà !


Almost done! Hang in there! Chocolate eclair recipes are
 well-worth the time they take!!!
1. Melt chocolate with water in a small pot over a low flame.
2. Once melted add butter, whisking the whole time.
 Should look shiny and creamy!
3. Remove from heat. Spread a thin layer on each eclair, using a spatula.
4. Wait until icing hardens a bit to serve it.

Extra Moist Chocolate Truffle Cake

Chocolate Truffle Cake
 Extra Moist!

Gâteau Truffe… The ultimate French chocolate cake!

Preparation Time: 25 minutes
Cooking Time: 40 minutes
Refrigeration Time: 3 hours


9 oz. Unsweetened Baking Chocolate (or your favorite high-quality dark chocolate at 70% cocoa)
9 oz. Granulated Sugar
9 oz. Butter
6 Eggs (separate whites and yolks!)
Butter for cake pan

How to Make It:

Preheat oven to 350°F
1. Melt chocolate and butter in a bain-marie (double-boiler) without ever letting the water boil. Stir until smooth. Remove from heat and let cool.
2. Whisk egg yolks with the sugar and then gently stir in the chocolate.
3. Beat the egg whites until firm and "snowy". Gently stir into batter.
4. Pour 2/3 of batter into a buttered cake pan. Bake for 40 minutes. Put the remaining 1/3 of batter in the refrigerator -- it's going to make the truffle cream!.
5. Let cake cool off and then remove from cake dish. Very carefully, cut the cake into two disks (cut in half lengthwise.)
6. Whisk the remaining third of batter to give it a little volume and air.
7. Gently spread half of batter "cream" on one disk. Cover with other disk. Spread the rest of the batter on the top. Put in refrigerator for at least 3 hours.
Voilà! The best moist chocolate cake recipe!