Chocolate sweets

An easy and quick recipe, it reminds me of chocolate "Charlotte"

Vovoi has a lot of sweets and candy style recipe in her cookbook.

But this is more a cake than a sweet, they are easily sliced and eatable by hands though.

It doesn't need to be cooked.

Biscuits have a rhum syrup in them, the inside is a chocolate mousse.

Alcool is pretty strong, it's not a recipe for children ;)

The cake has to be made the day before

For 6 to 8 people

   You will need :   

 4.2 oz of solft lady finger (120gr) 

4.2 oz of dark chocolate (120gr)

3.2 oz of butter (90gr)

3 eggs

For the syrup

2.1 oz of sugar (60gr) de sucre

- 12 squares, I think it's a bit too much -

- I've put only ten,1.8oz (50gr) - 

3tbsp of rhum

2.4 fl oz.

1 large pan or dish, 3inch hight

Make the chocolate mousse

Separe yolks and eggwhites, keep your eggwhites with a pinch of salt in the fridge.

Put the chocolate in a casserole on low heat, make it melt with 1tbsp of water

When the chocolate is half-melted, add the butter,

Let it melt at low heat, stirring until smooth and homogeneous

When it's the right consistency (as on the picture), pour it in a bowl and add the yolks one by one

Stir well after each one

Beat the eggwhites until stiff and add them to that mix

- but cutting, rising, not squeezing them, use a spatula -

If you want to put a frosting, keep some of the chocolate cream before adding the eggwhites.

Making the syrup

Melt the sugar with the water in a casserole on low heat

It takes approximatively 7 minutes, then add the rhum

Stir it and pour it in a plate with edges

Put the soft lady fingers in it

-  3 to 4 seconds on each side -

Place one layer of biscuits, then a layer of mousse, another layer of biscuit

Depending on your dish/mold, display them as you want

I made it in a silicone mold, it allowd me to turn it out easily

The frosting

 Vovoi says to frost it with the chocolate cream you have kept (before adding the eggwhites), use a spatula or a flat tool to cover your cake with it

Enjoy :) 

Visitandine of Vovoi - Soft and sugar cake

I'm discovering new cakes with Vovoi !

This cake uses eggwhites, really soft, tender, almost fluffy ! It has a thin sugar crust

Almost no flour, it's mostly eggwhites and sugar, we love it with our coffees.

You can make it in pie pans, financier pans, cakepans, as you want !

 For 1 eggwhite - 2 muffins or 3 to 4 financiers

1 oz of sugar (30gr), 0.5 oz of flourg (15gr) and 0.6 oz of butter (18g)

For 1 pie pan

   You will need :   

0.6 cup of sugar (5.3 oz / 150gr)

0.6 cup of flour (2.6 oz / 75gr)

3.1 oz of slowly melted butter (90g)

5 eggwhites

Turn the oven on at 300°F

Keep the eggwhites in the fridge with a hint of salt,

Slowly melt the butter in a casserole, without almost heating it up (low heat)

Beat your eggwhites until stiff, set aside.

Stir sugar and flour,

add carefully the eggwhites to that dry mix

- cut and rise the spatula -

Add the butter, mix it slowly and carefully

- before and after adding the butter -

Pour in the buttered piepan or in your molds

- buttered even if silicone -

Put in the oven, change the temperature to 360°F 

Let it cook 25 to 45 minutes depending on your molds  

Let it cool down 10 minutes in the turned off oven

- for me it was 30 minutes, then 10 more minutes in the turned off oven

 it was in a silicone mold, it has to be as gold on the edges as on the top -

Bon appetite :)

Chocolate truffle, a christmas recipe

We are planning our christmas holidays, so I thought I could try Vovoi's cookbook christmas recipe.

You can't miss this one !

I hadn't done some in ages, I had completely forgotten what it was exactly.

Chocolate ganache, covered with unsweetened cocoa (photo 1), 

grated chocolate  (photo 2) or coconut (photo 3)...

For 30 to 40 truffles

   You will need :   

5.6 oz of grated dark chocolate 70% (160gr)

2 tbsp of evaporated milk or half & half

2 tbsp. of white sugar 

1tsp of vanilla extract or 8g of vanillasugar or 1/4 of a grated vanilla pod

2.1 oz of diced butter (60gr)

2 egg yolks

for the topping 

unsweetened cocoa, grated chocolate or grated coconut

Put in a bowl your chocolate and make it melt the "bain-marie" way, stir until melted

- put water in a casserole, and make your bowl float in that water,

 it must not touch any surface of the casserole, just the water -

When the chocolate is fully melted, stir in the eggyolks one by one to have a smooth and shiny texture

Add your diced butter and the sugar,

let it melt 5 to 6 minutes until the sugar is well melted

you've done a ganache chocolat

Remove your bowl from the bain-marie, 

Set aside 30 minutes and put in the fridge for 30 minutes

Prepare a small bowl in which you put the topping (cocoa, chocolate or coconut)

Use a teaspoon to gather a big hazelnut of ganache on the top of your fingers

make it rowl in the bowl, using the edges to make it an approximatively round-shape 

When it's fully covered, put it in a plate or small papers and do the same for the rest of the bowl

Put all your truffles in the fridge for ten hours

- Tips : If the ganache is too hard after too much time in the fridge, 

use your hands palm to warm the exterior of the truffle to put the topping -

They are eatable as soon as they are out of the fridge,

I'll do more next time :)

Fruit Cake, just the way we love it

 

It's not the first time I'm doing this cake, I already loved it, and this time even more.

Really soft and tender, sweeter than the gingerbread.

Not much butter in it, I love to start the day with that kind of light sweetness :)

It's a breakfast or teatime cake :)

I made a few changed from Vovoï's recipe, but really small ones

For 1 cake (11inch long, 4inch wide)

   You will need :   

2.5 oz of dry raisins (brown ones) (70g)

2.5 oz of dry raisins (blond ones) (70g)

- smyrn et corynth -

2 oz of cranberries or cherries (60g)

- I used dry ones -

 Vovoï puts 3.5 oz of each raisins and 1.7 oz of fresh cherries, but cherry season is long over :)

3tbsp of rhum

1egg

5oz of white sugar (140g) and 1.8oz of brown sugar (50g)

-  she puts 7oz of white sugar -

3.5fl oz of milk (10cL)

- 1coffee cup -

1.8oz of butter (3.5tbsp / 50g)

8.8 oz of flour (250g)

1tsp and a half of baking powder 

Wash your fruits in water, dry them with a napkin 

and put them in a bowl with the rhum

Cover and let it rest for at least 1h

Turn the oven on at 370°F

Prepare your mold if needed

- if not silicone, you have to butter/flour it or put a parchment paper in it -

Beat the egg with sugars until it's lighter and foamy

Add the milk, blendAjoutez le lait et mélangez

Add the slightly melted butter

 - 20 secondes in the microwave, blend to make all the butter melt -

Blend to have a smooth and still a bit foamy cream

You can now add the flour and the baking powder, in 4 times, 

put in on the side and blend with a wooden spoon from the center

You dough is ready, you can put the raisins without drying them from the rhum,

but leave approximativly 2tbsp of the rhum in the bowl 

- you can put some flour on raisins (1 or 2 tbsp) to avoid them getting in the bottom of the mold, 

but if you put it straight in the already hot oven, you won't have this issue -

Pour quickly in the mold and put straight in the oven

My cooking time was of 55 minutes, it can be between 45 and 1h depending on your molds.

Check by inserting a smooth and clean knife in the middle of the cake, if it goes out clean, it's cooked !

Vovoï used a cookie box, with butterred paper on the inner surface, ahd she says it takes 1h to cook

but with my mold of 11inch long, 4inch wide, with a glass bottom and silicone borders,

it took me almost 1h too

PS : This squirrel is named Pynut !