Gateau Marcel with a gooey center of passionfruit caramel is Indulgence on a high level. I have baked Gateau Marcel a couple of times, especially this last year with a apricot marmelade center. I took it with me to work on a spring day in 2013, and since then it has been asked for a few times. Gateau Marcel is really just a baked chocolate mousse, using the same mousse for the whole cake, so it ‘s insanely easy to make. Despite the fact that it is one of the world’s easiest cakes, it is not modest in taste. Gateau Marcel is super soft, dense, sticky and airy at the same time. The cake consists of a baked chocolate mousse at the bottom, a layer of jam (or in this case a passionfruit caramel sauce) and then topped with chocolate mousse. In the original recipe they used orange marmalade, I don’t like that because of the lumps, so I have instead chosen to use apricot “creamy” from “Den gamle fabrik” (“The old factory” is a Danish company producing marmelade). You can use what ever marmelade you prefer. I’ve tried a couple of different marmelades, but it is without no doubt […]
Passion/licorice white chocolatetruffles
I have created some treats for my beloved boyfriends Christmas stocking this year, and they were quite a hit. In addition to this recipe, I also made “Whitechocolate truffle with raspberry & licorice”. In honor of the occasion, you get the TIPS before the recipe. This allows you to choose the perfect truffle variation, before you are half way finished. TIP1: If you want ordinary white chocolate truffles, only with white chocolate , then skip the freeze-dried flavoring and liquorice in the middle. They are great when coated in white chocolate and decorated with for example dark chocolate, chopped nuts or raspberry powder. Tip2: Both variants are also really delicious with salt licorice. Personally i think it gives them an extra touch. But you can try to do both, and find your own favorite. TIP3: If you are not into liqurice, then you can put a toasted hazelnut into the center instead. Tip4: You can use most fudges, licorice and caramels. ( I would probably use a dark chocolate truffle, if i wanted a caramel center, otherwise it can be very sweet). Here is the recipe for white chocolate truffle balls with passion fruit and licorice (about 30-35 pcs.): Ingredients: […]
Raspberry/licorice chocolate truffles
In honor of the occasion, you get the TIPS before the recipe. This allows you to choose the perfect truffle variation, before you are half way finished. TIP1: If you want ordinary white chocolate truffles, only with white chocolate , then skip the freeze-dried flavoring and liquorice in the middle. They are great when coated in white chocolate and decorated with for example dark chocolate, chopped nuts or raspberry powder. Tip2: Both variants are also really delicious with salt licorice. Personally i think it gives them an extra touch. But you can try to do both, and find your own favorite. TIP3: If you are not into liqurice, then you can put a toasted hazelnut into the center instead. Tip4: You can use most fudges, licorice and caramels. ( I would probably use a dark chocolate truffle, if i wanted a caramel center, otherwise it can be very sweet). Here is the recipe for white chocolate truffle balls with raspberry and licorice (about 30-35 pcs.): Ingredients: 25 g of unsalted butter 5 tablespoons whipping cream 38% 225 g white chocolate (not buttons) 2 big tsp. freeze-dried powder Freeze-dried fruit/berry powder for garnish. 1 Bag of Caletti licorice, or other sweet […]
Passionfruit Mousse Cake
I celebrated the beginning of 2014 with a cake. Cake makes me happy, more cake makes me happier! And this cake makes me very happy. Zingy passionfruit, dense chocolate almond sponge, fluffy passionfruitmousse, milkchocolate ganache and whitechocolate/passionfruit ganache. YUMMY! Get happy with this passion-bomb. On with the fatty-pants, grab a spoon and dig in :-D. The recipe is a little long, but hang-on, it is worth it. Chocolate Almond Sponge (22 cm): 50 g/ 1/2 cup of icing sugar 100 g grated marzipan 1 egg 15 g all purpose flour 10 g of cocoa powder 50 g of egg white 25 g/ 1/4 cups of icing sugar Method: Grate marzipan on a coarse grater. Stir marzipan and icing sugar together into a marzipan mass. Add 1 egg a little at a time. Sift the flour and cocoa into the marzipan mass. In another bowl, beat egg whites and the remaining 25 g/ 1/4 cups icing sugar into a meringue, and fold in the marzipan mass. Draw a 22 cm/8.6 inch ring on a piece of baking paper. Spread the batter on the baking paper inside the ring, the thickness should be about 0.3 inches / 0.7 cm. Bake at 200°C/392°F for […]
Valrhona “Blond Dulcey” – Chocolate Truffles
Let’s get to it! Ever since I saw “Blond Dulcey” for the first time, I have thought about it every day. Ever since I tasted “Blond Dulcey” for the first time, I have been dreaming about it every night. Should I make cookies, filled chocolates, ice cream, cake , ganache or a chocolate sauce.???? But every time the same thought emerged. I SHOULD MAKE CHOCOLATE TRUFFLES. It’s the only right thing to do with a chocolate like this. Valrhonas latest addition to the family “Blond Dulcey” is simply delicious. It is creamy, subtle and it has a cheeky undertone of shortbread when it melts on the tongue. If I Won 1000$ in the lottery, I would spent 400$ on Valrhonas “Caramelia”, 450$ on Valrhonas “Blond Dulcey ” and the remaining 150$ would go to some basic clothes I was lacking a few months. “Blond Dulcey” is taht good. I just wanna bake with that chocolate until i can not come up with new sweets. Now, if you sit and think , “Wow! The “Blond Dulcey” explodes in your mouth” Then it is both true and false. “Blond Dulcey” as such is not a strong flavor, it’s a bit like white […]
Chocolate Caramel Muffin
I think chocolate muffin is good. I think salt caramel is good. I really like the chocolate chips. Therefore I really really like chocolate muffins with chocolate chips and salty caramel swirls.Today recipe is one of Katrine’s latest, she has never eaten muffins before because they are often dry and boring. So now that I and her boyfriend persuaded her into baking some, it was with the understanding that they may NOT be dry or boring. Therefore we kept out of the kitchen and waited for chocolate muffins. 1 hour later we got them then and we were not disappointed! “There’s caramel in them, yaaayyyy”. When we took the first bite and blobs of caramel flow out, we were sold. These chocolate muffins with chocolate chips and long lines of wet salted caramel is perfect for muffin lovers. It has a chewy crunchy top, a moist crumb and long sticky and salty strips of caramel. It’s hard to stop eating once you’ve tasted it. You can adjust the amount of caramel in your muffins, but remember that dulce de leche flows out in the dough. So if you want there to be blobs of caramel, then amke rather large blobs […]
Chai & White Chocolate Truffles
A moist, soft, melty and rich white chocolate truffle spiced with chai. Gives approx. 25-30 pieces. White Chocolate Truffle: 25 g of unsalted butter 5 tbsp. heavy cream 225 g finely chopped white chocolate 3 tsp. chaipowder (from fx. David Rio) Cocoapowder Method: 1. Place a small bowl ready on the kitchen table. 2. Chop the white chocolate into fine pieces and place in a small bowl with the Chai-powder(leave room for the heavy cream.) 3. Put butter and heavy cream in a small saucepan. Stir constantly while you slowly bring to a boil. Let boil 1 minute, still stirring. Take it off the heat. 4. Pour the cream over the chocolate. Let stand about 1 min. Stir the truffle (it will look a little strange in the beginning). 5. Refrigerate for 2-3 hours. 6. Use a teaspoon or a “melon spoon” to scoop the truffle mixture. Push truffle out of the melon spoon with a finger and roll it in your hand until it is completely round. (Do not spend too much time on it, hand heat will quickly melt the chocolate and make it sticky) 7. Let them set in the refrigerator for 30 minutes. Approx. 20 minutes […]
Banana & Chocolate Filled Fritters
I AM IN LOVE! These Chocolate Banana fritters are soft, moist, sweet and firm. They have a thinner dough than normally, and I am a big fan of that because is do not like it too greasy. Therefore Katrine made a dough for bananas fritters with pear cider, which is only a few millimeters thick after cooking. It is SO much better. Of course it is still deep fried, but with less oil than normally. Deep fried bananas with chocolate is the ultimate “Tonight-i’m-allowed-to-snack”-snack. So after my snacktime, the recipe is now ready for the rest of you. It’s certainly worth a try! I haven’t tried with ice cream yet, but im sure they are completely mouthwatering with vanilla or chocolate ice cream. The recipe gives 24-30 Banana/Chocolate Fritters Ingredients: 3 medium sized ripe bananas (not too soft) 100 g / 3,52 oz chocolate 55% 200 g / 7/8 cup of flour 1/2 tsp. salt 2,5 tsp. baking powder 4 tbsp. granulated sugar 330 ml /1,4 cups / 11.1 fl.oz Pear Cider Extra sugar to roll the Banana/chocolate fritters. Lots of paper towels to drain banana fritters after deep fry. Instructions: 1. Put your frying oil into a medium heavy-based saucepan […]
White chocolate mousse
White chocolate mousse, is not really something I eat alot. Not because it is not good, because it really is. But more because, as soon as I make it my boyfriend usually eat it before I have the chance. He is a chocolate lover, especially a white chocolate lover. I made these small serving glasses because I had a little left over after making a strawberry mousse cake. In addition to being perfect in cakes because it set quite a lot. It’s also really good in serving glasses because it retains the smooth creamy mousse texture when set, making it ideal to serve in portion glasses. Here I topped it off with a little bit of homemade strawberry jam (barely sweetened), to give a little color play and because the slightly tangy strawberry cut through the sweet white chocolate perfectly. I made 3 glasses planning to take pictures the following day. It was probably a little too ambitious with a white chocolate-lover at home, so when my lovely husband came home, there did not go many minutes before he stuck his head into the living room asking me: “Uh honey, those glasses? Are the filled with white chocolate?” “Yes, I […]
Dulcey Blond Chocolate Macarons
Dulcey blonde from Valrhona is insanely delicious! Until now I have made a Dulcey Blond chocolate truffle, Dulcey Blonde Ice Cream (recipe coming soon) & now Dulcey Blond macarons. Dulcey Blond is a very expensive chocolate and so I use it wisely (and hide it from my boyfriend, so it’s still there when I need it;) ). Therefore, it is a very “clean” taste with no disturbing flavors added. I used an ordinary white chocolate ganache recipe and swapped the white chocolate with Dulcey Blonde, it gave a super delicious caramelized creamy Dulcey Blond ganache with characteristic shortbread taste. The Caramel Macaron shells are from the “Baroque Bistro” and has a light caramel flavor that fits super well with the Dulcey Blond ganache. Bon appetite! Should there be a beginner out there who throw themselves into the macaron-challenge and will need my help, then write me a comment and I will answer asap. I’ll do what I can 🙂 The recipe yields approx. 25-30 ml. macarons Caramel Macarons Shells Ingredients: 150 g almond flour 150 g icing sugar 60 g of egg white 150 g of fine cane sugar 38 g of water 60 g of egg white […]