Cakes Archive

Recipe for peaches and cranberries cake in a glass

Production: 10 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

Recipes for tasty cakes with their bottom covered with syrup and beautiful pieces of fruit are ideal candidates for glass jar baking making them perfect desserts for the lunch boxes.

Our recipe combines the sweet flavors of apples and peachs, the tart side of the cranberries and the slightly bitter one of the almonds. The fruits are gently cooked in a vanilla syrup and cover with a apple lace paste that coats the sliced ​​almonds. Served warm (30-45 seconds in the microwave) and directly into the glass bowl, this little sweet treat is sure to please everyone. By adding a scoop of ice cream or a good portion of vanilla yogurt makes it a dessert fit for a king.

Cakes and puddings, baked in individual portions, are always popular. Easy to prepare but bursting with flavor, they complement nicely your meals to go.

Peaches – [4]
Brown Sugar – [2 cups]  (500 ml.)
Water – [1 cup]  (250 ml.)
Dried Cranberries – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Butter – [1/3 cup]  (85 ml.)
Brown Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 cups]  (500 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Apples sauce – [1 cup]  (250 ml.)
Sliced Almond – [1 cup]  (250 ml.)

1- Peel, pit and cut the peaches into chunks.
2- In a saucepan, dissolve 2 cups (500ml) brown sugar in water and heat to boil.
3- Add the diced peaches, the cranberries and the vanilla .
4- Simmer over low heat for 15 minutes then set aside.
5- Preheat the oven to 350F (180C).
6- In the mixer, beat butter, 1 cup (250ml) brown sugar and egg to obtain a uniform mix.
7- Reduce the mixer speed to minimum and stir in the of apple sauce.
8- In a bowl, combine flour, cinnamon, salt and baking soda .
9- Slowly stir contents of bowl into the liquid mixture and mix well.
10- Remove bowl from mixer, add the sliced ​​almonds and use a spatula to mix them in the dough.
11- Place glass jars (or ramekins) in a large roasting pan .
12- Divide the pieces of peach and cranberries within ten containers and cover with remaining syrup.
13- Divide batter evenly among the containers.
14- Pour hot water into roasting pan to cover the bottom 1/4 of the containers.
15- Bake for 30-35 minutes.

Chocolate love bites

Posted 12/02/2012 By Francois

Chocolate love bites

Production: 24 – Bites
Preparation: 10 Minutes
Cooking: 7 Minutes

Valentine day is coming up in a few days and we thought to offer a nice little, just for lovers, recipe.

Cupid and chocolate are practically inseparable (there are also diamonds … but it is less digestible ….. especially for the walet). With this recipe, you can easily conquer or re-conquer the heart of your loved one. Preparation is very fast and requires only a limited number of ingredients to produce these little bites of chocolate bliss.

The recipe is very simple, it can be easily customized it to suit your tastes. For example, adding a little cayenne pepper (to add a touch of spice to the party) in the dough or replacing hazelnuts, raspberry and Nutella by beautiful pecan nuts or dark chocolate pieces.

Happy Valentine’s day to all lovers!

Chocolate love bites

Egg  – [1]
Butter – [1/4 cup]  (65 ml.)
70% cocoa Black Chocolate – [4 oz.s]  (120 g.)
White Sugar – [1/4 cup]  (65 ml.)
Flour (all purpose) – [1/4 cup]  (65 ml.)
Plain yogurt  – [2 tablespoons]  (30 ml.)
Hazelnuts  – [24]
Nutella (cocoa and aselnut spread) – [2 tablespoons]  (30 ml.)
Raspberries – [24]

1- Preheat the oven to 400F (200C).
2- Melt together the butter and chocolate (double boiler or microwave) and set aside.
3- In a large bowl, break the egg and beat slightly.
4- Add the sugar and continue beating until it melts into the egg (about 1 minute).
5- Stirring gently, add the butter and melted chocolate mixture.
6- Stir in the yogurt.
7- Add the flour and mix well.
8- Prepare the molds by covering them with a little melted butter and sugar.
9- Divide the dough into 24 mini ( or 12 small) muffin pans.
10- Place a hazelnut in the center of each cake and press it to 3/4 in the dough.
11- Bake about 7 minutes.
12- Cool in pans.
13- Just before serving, place a small amount of Nutella on the hazelnuts.
14- Place a raspberry on the drops of Nutella.

Cupid’s Brownies (Chocolate-Chili)

Posted 04/02/2012 By Francois

Cupid’s Brownies (Chocolate-Chili)

Production: 24 – Serving
Preparation: 15 Minutes
Cooking: 40 Minutes

It is well known that Cupid like to add a little spice in our lives …..

When February come, our little angel of love spin the weels in is brain to find new ways to spur our senses and raise the temperature for the couples that are little chilled by the winter cold.

So in his honor, we present a happy little dessert that will bring back some warmth in the mouth and redness on the cheeks of your guests.

Chocolate and chilli are old friends who like to surprise us with the remarkable harmony between their distinctive qualities. Chocolate, rich and generous with a suave texture and its incomparable scent while pepper stimulates and awakens the senses.

Our little “Cupid” brownies are a good example of this Choco-chili marriage. You can easily adjust the dose of pepper in the batter and in the thin layer of coverage to suit your preferences. If you like your food really spicy; double the suggested amount.

This recipe makes a good supply of tasty small squares. They store well in an airtight container in the refrigerator or freezer.

Cupid's Brownies (Chocolate-Chili)

Butter – [3/4 lbs.]  (340 g.)
70% cocoa Black Chocolate – [12 oz.s]  (360 g.)
Eggs – [6]
White Sugar – [1 3/4 cup]  (440 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Salt – [1 teaspoon]  (5 ml.)
Espresso Coffee – [1/4 cup]  (65 ml.)
Dried Piquin Chili – [1 teaspoon]  (5 ml.)
Chocolate chips – [1 cup]  (250 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Dry Cocoa (Powder) – [2 tablespoons]  (30 ml.)
Icing Sugar  – [2 tablespoons]  (30 ml.)
Cayenne pepper – [1 teaspoon]  (5 ml.)

1- Preheat the oven to 350F (180C).
2- In a bowl, melt the butter and dark chocolate (in a double boiler or a microwave).
3- Mix well and let cool on the counter (10-15 minutes).
4- In a mortar or a mill, grind the  Piquín Chili into a fine powder.
5- In a large bowl, whisk eggs, sugar, espresso and vanilla.
6- Add the chocolate/melted butter and mix well.
7- Blend in flour, salt and hot pepper flakes. Stir well to create a homogeneous mixture.
8- Butter and flour a large brownie pan (or two small ones).
9- Pour the batter into the pan.
10- Bake 30-35 minutes.
11- Remove from oven and let cool completely in pan.
12- In a small bowl, combine cocoa, icing sugar and cayenne pepper.
13- Sprinkle the entire surface with this mixture.
14- Cut into 12 large servings (or 24 small ones).

Moist chocolate cupcakes

Posted 30/01/2012 By Edith

Moist chocolate cupcakes

Production: 12 – Serving
Preparation: 15 Minutes
Cooking: 25 Minutes

Valentine’s Day is fast approaching and it is time to revise our favorite recipes for the occasion.

Topping the list, of course, is the full range of chocolate treats just waiting to melt in the mouth of the beloved.

We present you a simple but foolproof one, the soft dark chocolate cupcake.

The secret of this little dessert is a generous portion of rich ganache well hidden under the crust.

Hint: Just before serving, heat it 15 seconds in the microwave to make the heart of ganache into a melted pit of pleasure

Soft chocolate cupcake

Flour (all purpose) – [1 cup]  (250 ml.)
Dry Cocoa (Powder) – [1 cup]  (250 ml.)
White Sugar – [1 cup]  (250 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Baking soda – [1/2 teaspoon]  (3 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Eggs (large) – [2]
Sour Cream – [1/2 cup]  (125 ml.)
Water – [1/2 cup]  (125 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Dark chocolate Ganache – [2 cups]  (500 ml.)

1- Preheat the oven to 350F (180C).
2- Prepare the muffin cups (butter + flour or paper cups).
3- Heat the water to boiling point.
4- In a large bowl, mix all dry ingredients (flour, cocoa, baking powder, baking soda, salt).
5- Add the eggs, sour cream, boiling water, oil and vanilla.
6- Mix 1 minute with electric mixer on low speed.
7- Divide the batter into the 12 molds.
8- Bake 20-25 minutes in center of oven.
9- Cool completely before the next step (30-45 minutes).
10- Cut the tops of the cupcakes in a cone shape.
11- Fill the openning with a spoonful of ganache and then cover with the little hat.
12- Frost the top of the cupcakes with the rest of the ganache.
13- Decorate with some candies or berries.



Chocolate Ganache

Production: 1 – 1 pint  Jars
Preparation: 5 Minutes
Cooking: 10 Minutes

A Ganache is a thickened chocolate mix.

In its simplest form, the ganache is a mixture of chocolate combined with cream, milk or butter, usually in an almost equal amount. It is obtained by pouring the boiling liquid over the chocolate and stir gently.
On cooling, it will turn into a solid or thick texture. The recipe varies depending on usage: the more chocolate the more solid the ganache will be.

The secret of a great ganache is in the quality of the chocolate used.

35% Cream – [1 cup]  (250 ml.)
Black Chocolate – [10 oz.s]  (300 g.)

1- Measure the amount of chocolate. If it is in large pieces, coarsely chop them.
2- In a saucepan, bring the cream to a boil.
3- In a bowl, pour the boiling cream over the chocolate.
4- Stir gently, with a whisk, until chocolate is melted.
5- Warm to room temperature until the ganache thickens.

Quick and tasty chocolate cake

Posted 24/01/2012 By Francois

Quick and tasty chocolate cake

Production: 8 – Serving
Preparation: 10 Minutes
Cooking: 40 Minutes

You like to end your meal with a sweet chocolate treat but lack the time to cook one of those elaborate recipe. No problem! This cake is done in a snap.

No need to get out the mixer, just put all the ingredients in the pan, stir in and bake. 40 minutes later you have a super delicious cake.

Serve it warm with a scoop of vanilla ice cream or a fruit coulis, fresh cream, or even fresh raspberries and you get a dish fit for a king.

Note: The big advantage of this cake is that you can prepare it in the mold with a sinple fork to stir all the ingredients. However you will get a more airy cake if you can spare the time to use an electric mixer.

Quick Chocolate cake

Canola Oil – [1/3 cup]  (85 ml.)
Unsweetened Chocolate (squares)  – [2]
Water – [3/4 cup]  (190 ml.)
Egg  – [1]
Salt – [1/2 teaspoon]  (3 ml.)
Flour (all purpose) – [1 1/4 cup]  (315 ml.)
Baking soda – [1/2 teaspoon]  (3 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Chocolate chips – [6 oz.s]  (180 g.)
Walnuts (chopped) – [1/3 cup]  (85 ml.)
White Sugar – [1 cup]  (250 ml.)

1- Preheat the oven to 350 F (180 C).
 The quick and easy method:.
2- In a 8-inch square (2 L) cake pan  the chocolate squares with the oil (in the oven). Approximately 4 minutes.
3- Add the remaining ingredients (water + sugar + egg + flour + salt + baking soda + vanilla).
4- Stir with a fork until the dough is light and smooth (about 2 minutes).
5- Spread evenly in the pan. Sprinkle chocolate chips and nuts.
6- Bake 40 minutes, or until a pin inserted in center comes out clean.
7- Let cool a few minutes before serving.
The longer way (better result).
2- Melt the chocolate and oil in the microwave in a mixing bowl. Approximately 2 minutes.
3- The following steps are essentially the same as the quick and easy method except that we use the electric mixer to stir the dough.
4- In the end, the preparation time will not be much longer but we will have more dishes to wash…. and a better, smoother, cake.