dessert Archive

Recipe for Carambar caramel cakes

Posted 22/07/2012 By Edith

Recipe for Carambar caramel cakes

Production: 8 – Serving
Preparation: 20 Minutes
Cooking: 30 Minutes

It’s summer, it’s hot so no heavy baking today… Just some simple mini-cakes with Carambar (french caramel).

The carambars, small treats from France are almost unknown in america but very popular in Europe and many African contries.

I’m not sure if it’s for their very sweet and caramel taste that they are so popular. It is certainly not for the ingredients: glucose syrup, sweetened condensed milk, sugar, hydrogenated coconut oil. So it is perhaps for little gags found in the package.

Nevertheless, we must recognize that this industrial caramel has a particularly pleasant taste that is well suited to flavor several types of desserts. In our recipe, largely inspired by the site Marmiton, we opted to make individual portions.

As a bonus, kids and adults can have fun on the site where one can download fun Carambar wallpapers and learn all about the candy from its original design to its development. A selection of jokes with competition, and even coloring and many little surprises for fans of the bar.

In the end the mini-cake tastes good, not too sweet nor too caramelized. It melts in your mouth and with a scoop of ice cream it will top a meal in style.

Recipe for Carambar caramel cakes

Carambar’s caramel (original) – [29]
Butter – [1/2 cup]  (125 ml.)
Milk – [1/2 cup]  (125 ml.)
White Sugar – [3/4 cup]  (190 ml.)
Eggs  – [3]
Flour (all purpose) – [1 cup]  (250 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)

1- Preheat oven to 350 F (180 C).
2-  In a small pot, over low heat,  melt 20 carambars with the butter and the milk.
3- Cut into small pieces and set aside 5 of the remaining carambars.
4- In the large mixer bowl, beat the eggs with the sugar. Add the flour and baking powder.
5- Once the carambars are fully melted, add the mix to the preparation of step 4.
6- Pour into some square cake mold (buttered and flowered).
7- Bake 25 to 30 minutes for 8 individuals cakes or 40 minutes for a single large one (in a bread mold).
8- Once the cakes are baked, cut the remaining 4 carambars in half, lengthwise, and place the pieces on the hot mini cakes.

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.

Cherry Clafloutis

Posted 15/07/2011 By Francois

Cherry Clafloutis

Production: 6 – Serving
Preparation: 15 Minutes
Cooking: 30 Minutes

A easy, quick and so delicious dessert to make the best of the cherry season.
There are hundreds of versions. Here are ours:

Cherry Clafoutis

Flour (all purpose) – [ 1/2 cup]  (125 ml.)
Salt – [ 1/4 teaspoon]  (1 ml.)
Egg (large) – [2]
White Sugar – [4 tablespoons]  (60 ml.)
Milk – [ 3/4 cup]  (190 ml.)
Vanilla extract – [ 1/2 teaspoon]  (3 ml.)
Cherries – [2 cups]  (500 ml.)
Butter (unsalted) – [1 tablespoon]  (15 ml.)

1- Wash, pit and halve the cherries.
2- Pre-heat the oven to 425 F (220 C).
3- Mix together flour, salt, eggs, 2 tablespoons of sugar, milk and vanilla extract.
4- In a food processor or blender, shake 45-60 seconds to get a homogeneous batter.
5- Set aside the batter.
6- In a ovenproof skillet, melt the butter over medium heat.
7- Add the cherries and cook gently in butter for 2 minutes.
8- Sprinkle 2 tablespoons of sugar on the cherries and stir a little to help it melt.
9- Cook to get a little syrup from the melted sugar, the butter and the cherries juice (2 minutes).
10- Pour the batter over the cherries.
11- Bake in the oven for 25 minutes.