Vegan Tiramisu Pudding Cups

 

I made these vegan tiramisu pudding cups and really liked them! I got some very small servings, though, and I wouldn’t hesitate to double the recipe next time. What I would say is that you definitely need to soak the cashews overnight (not just boil them), so I am writing that below.

For the strong brewed coffee
1 Tbsp instant coffee
1 Tbsp hot water

For the pudding
1 cup raw cashews, soaked overnight
1/3 cup canned full-fat coconut milk
1/3 cup maple syrup
2 tsp vanilla extract
1 Tbsp strong brewed coffee (from the previous step
1 pinch sea salt

For the ganache
1/3 cup finely chopped vegan dark chocolate (I used 42 g)
1/3 cup canned full-fat coconut milk

Prepare the strong coffee by adding instant coffee and hot water to a mug and stirring until dissolved.

To a high-speed blender, add the soaked and drained cashews and other remaining ingredients for the pudding (coconut milk, maple syrup, vanilla, strong brewed coffee, and salt). Blend until creamy and smooth. If needed, add more coconut milk 1 tablespoon at a time to encourage blending (I didn’t need it), but avoid adding too much — you want the pudding to be thick.

Divide the pudding between serving glasses (shallow, wide dessert glasses are best) – you will only be adding about 3 or 4 tablespoons per glass. It’s rich! Set in the refrigerator to chill.

Meanwhile, add the finely chopped dark chocolate to a medium mixing bowl. To a separate glass mixing bowl, add coconut milk and microwave until hot but not boiling (alternatively, heat in a saucepan on the stovetop until very hot). Pour the coconut milk directly over the chopped chocolate. Do not stir. Cover with a lid or a piece of aluminum foil to encourage it to melt. Let the chocolate sit, covered, for 5 minutes to melt.

After 5 minutes, uncover then whisk to combine. The mixture should be entirely melted and smooth. If it’s not, heat in the microwave in 20- to 30-second increments until it is entirely smooth and no chunks remain. (Alternatively, set your glass or ceramic mixing bowl over a double boiler on the stovetop to melt – that is my preferred method).

Remove the pudding glasses from the refrigerator and add a thin layer of ganache on top of each (about 1 tablespoon per glass), spreading with a spoon until smooth.

Transfer to the refrigerator for at least 45 minutes, until the pudding is chilled and the ganache is semi-firm to the touch. To chill faster, you can set in the freezer for 20-25 minutes. Optionally, make it even prettier by adding cocoa powder to a fine mesh strainer and shaking gently over the dishes to add a light dusting.

Enjoy chilled for best texture/flavor! Store leftovers covered in the refrigerator for up to 4-5 days.

Vanilla Funfetti Pancakes

I got this recipe from the blog Chez Catey Lou. The original recipe had a sort of garnish (hallway between a sauce and a frosting) made with Greek yogurt and honey, but I omitted it (my kids don’t like yogurt, and they can’t taste it in the pancakes, but there’s no way they would go for a topping!). Note that you can change the color of the sprinkles for the season (like pink and red for Valentine’s Day, red and green for Christmas, etc.). I didn’t have the sprinkles called for, but I made it work. This yields about 6 pancakes.

1 cup all-purpose flour
2 Tbsp. sugar
½ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
½ cup lactose-free Greek yogurt
½ cup lactose-free milk
1 large egg
1 Tbsp. vegetable oil
1 tsp. vanilla
½ cup sprinkles (the oblong/jimmy kind, not the tiny dot/non-pareil kind)

Preheat a griddle pan or large frying pan over medium low heat.

In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

In a separate medium bowl, whisk together the yogurt, milk, egg, oil, and vanilla until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix. Let the batter sit for 10 minutes.

Divide the batter into two bowls and gently mix half the sprinkles into the first bowl. (This is so that the sprinkles don’t bleed too much into the batter, and honestly, I didn’t bother with this step – I just mixed all the sprinkles in all the batter.)

Lightly and carefully grease your pan.

Spoon the batter into four places on the griddle pan. Cook for 2 - 3 minutes, until golden brown.

Flip and cook for 1 - 2 minutes on the other side. Remove pancakes to a wire rack.

Stir the rest of the sprinkles into the remaining batter, and repeat cooking process.

Banana Cupcakes with Chocolate Frosting

 

I found a recipe for banana cupcakes with chocolate frosting and couldn’t resist! These were really good, but I would make the frosting differently next time. I used 200 grams of cocoa, but that was too much – I ended up using 1 tablespoon of lactose-free milk to thin it a bit. I would try 150 grams of cocoa next time. That being said, the Little Prince said that he enjoyed the leftover frosting more than chocolate hummus! I got a total of 17 cupcakes.

For the cupcakes
1 banana
1 box yellow cake mix
1 cup water
3 eggs

For the frosting
2 bananas
2 cups cocoa powder, sifted (see note above)
½ cup honey
½ tsp. vanilla
1 tsp. salt

Preheat the oven to 350 °F. Prepare a 12-cup muffins tray by greasing the cups or lining them with paper. (Note that I had 17 cupcakes in total.)

In a large bowl, mash a banana until it reaches a liquid state. Mix in the remaining cake ingredients.

Pour the mix into the prepared muffin tray. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.

To prepare the frosting, mash 2 bananas until they reach a liquid state. Mix in cocoa powder, honey, vanilla, and salt.

Once the cupcakes have cooled, frost them as you wish.

Dark Chocolate, Nut, and Banana Shake

 

This recipe is from chef Michael Moore (not *that* Michael Moore), and I think it’s from a cookbook called Blood Sugar. It was a really nice change from my normal breakfast, and look how beautiful it is when you bother with the melted chocolate! This makes 2 servings.

2 oz. (60 g) dark chocolate
1 tsp. agave nectar
1 Tbsp. cocoa
2 cups lactose-free milk (or almond milk)
1 large ripe banana
1 Tbsp. honey
½ cup lactose-free yogurt
½ cup silken tofu
2 Tbsp. ground almonds
2 Tbsp. lactose-free protein powder (vanilla or chocolate)
1 cup ice (I omitted that)

In a small bowl, melt the chocolate and agave in the microwave for about 20 seconds, then set aside.

Combine the cocoa with a little of the milk to make a paste, then mix it with all the remaining ingredients. Place mixture into a blender (or a large jug) and blend until smooth.

 

Spoon a little melted chocolate into your serving glasses. Use the back of a spoon to spread it around the inside of the glass.

Pour the thick shake over and serve with a little grated chocolate (or cocoa powder) on top.

Pecan and White Chocolate Banana Bread

 

This recipe is from The Currabinny Cookbook by James Kavanagh and William Murray (also posted here). I adapted it slightly for North American cooks (and for us lactose-intolerant folks!). Note that I used white chocolate chips instead of chopping a bar of chocolate. This was delicious!

175 g (scant 1 ½ cups) all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
125 g (1 stick) lactose-free butter, melted
150 g (¾ cup) caster sugar
2 large, organic eggs
4 small, ripe bananas, mashed
100 g (3½ oz) good-quality white chocolate (ideally lactose-free), chopped into chunks
60 g (2½ oz) pecans, chopped
1 tsp. vanilla extract

Preheat the oven to 325 °F. Grease and flour a loaf pan; set aside.

Mix the flour, baking powder, baking soda, and salt in a medium bowl.

In a separate, large bowl, whisk the melted butter and sugar together. Beat in the eggs, one at a time, then whisk in the mashed bananas. Add the white chocolate, pecans, and vanilla.

Add the dry ingredients to the wet ingredients in three stages, stirring after each addition. Pour into the loaf pan and bake for 1-1¼ hours.

Slide a spatula around the edge of the loaf and leave in the pan to cool.

Chocolate Lava Cakes

One more recipe from Nutritious and Delicious, by Maria Emmerich, so that I can wrap up that chapter in my kitchen! I really enjoyed these cakes.

6 oz. bittersweet chocolate, divided
¼ cup vanilla almond milk
1 stick lactose-free butter
2 eggs
2 eggs yolks
1/3 cup erythritol
½ tsp. stevia glycerite
½ tsp. vanilla
¼ cup peanut flour

To make the centers, melt 2 ounces of chocolate and the vanilla almond milk in a double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make the cakes, preheat the oven to 400 °F. Spray six 4-ounce ramekins with cooking spray. Melt 4 ounces of chocolate and butter in a double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sweeteners, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and peanut flour into egg mixture until just combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert, and remove ramekin.

Peanut Butter Donuts with Chocolate Icing

 

This recipe is from Maria Emmerich’s book Nutritious and Delicious, and a similar version is available here. My beef with this recipe is mainly that some donuts stuck to the pan (as a matter of fact, the chocolate cake donuts from the same book never even came out of the pan!), and the icing was maybe a bit too stiff. I ended up rewriting the recipe because the one in the book had been developed for cupcakes and was poorly edited, but anyway, I got 18 donuts from this. I baked them for 12 minutes instead of the 20 to 25 minutes called for.

For the donuts
2 cups peanut flour (for me, this was 240 g)
½ cup powdered natural sweetener (erythritol, or equivalent) + ½ tsp. stevia glycerite
3 ½ tsp. baking powder
1 tsp. sea salt (I used ½ tsp. Morton kosher salt)
1/8 tsp. baking soda
1 ¼ cups unsweetened almond milk (I used lactose-free milk)
1 tsp. vanilla extract
3 large eggs

For the icing
4 oz. bittersweet chocolate
2 Tbsp. lactose-free milk (maybe 3 Tbsp. would have been better)

For the donuts
Preheat oven to 350 °F. Grease donut pans.

Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon batter into greased donut pans until they are 2/3 full (do not bother using a piping bag!). Bake for 12 to 14 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans, then move to wire rack to cool completely.

For the icing
Melt together the chocolate with 2 tablespoons of the milk until even consistency. Dip the donut tops in the icing, then let dry. (Alternatively, you could spread the icing over the donuts if it is solid enough.)

Mousse au chocolat protéinée

 

Voici une recette tirée de Déjeuners protéinés d’Hubert Cormier. Ça demande une certaine préparation, parce que le lait en poudre sans lactose, ça ne court pas les rues (de un), et je n’ai pas encore trouvé de poudre protéinée au chocolat végétalienne que j’aime (de deux). Le défaut, c’est que je n’ai pas assez de satiété avec ces portions (19 g de protéines, alors que je vise plutôt 30 g), mais tant qu’on a une poudre protéinée dont on aime le goût, c’est une bonne mousse!

12 oz. de tofu soyeux (les paquets ici font 10.8 oz.)
3 c. à soupe de poudre de protéines végétales au chocolat
1 c. à soupe de cacao
1 c. à soupe de sirop d’érable
2 c. à soupe de beurre d’amandes
¼ tasse de lait en poudre sans lactose
1 c. à thé d’extrait de vanille
1 c. à thé de rhum brun (j’ai plutôt mis de l’essence de noix de coco)
1 pincée de sel
1 pincée de piment broyé (je ne l’ai pas utilisé)

Au robot culinaire, mélanger tout d’abord les ingrédients de la mousse jusqu’à l’obtention d’une belle texture aérienne.

Verser dans 2 bols. Garnir au goût et servir.

Secret Ingredient Chocolate Pudding

 

This recipe is from Angela Liddon’s Oh She Glows Every Day cookbook, and it’s also online here. I’ve made chocolate pudding with vegetal ingredients before (like avocado, black beans, or tofu), but I think it’s the first time I made one with sweet potato? It was really good! The amounts below are slightly adapted.

For the pudding
1 ¼ cups (6 oz/170 g) diced peeled sweet potato
1/3 cup pure maple syrup
¼ cup unsweetened almond milk (I used lactose-free milk)
¼ cup unsweetened cocoa powder, sifted
2 Tbsp. raw or roasted smooth almond butter or raw cashew butter
1 Tbsp. virgin coconut oil, softened
1 tsp. pure vanilla extract
¼ tsp. fine sea salt

Topping suggestions
coconut whipped cream (I used vegan ReddiWhip)
fresh berries or pomegranate arils
sliced almonds, toasted
granola

Bring a medium pot of water to a boil and set a steamer basket on top. Steam the sweet potato in the basket, covered, for 10 to 15 minutes, until fork-tender. You may also use a steamer appliance. Turn off the heat and let sit for 5 minutes.

Transfer the sweet potato (you should have 1 lightly packed cup) to a food processor and add the maple syrup. Process until smooth. Add the rest of the ingredients and process until smooth, stopping to scrape down the bowl as necessary. Taste and adjust the sweetness, if desired. I find this pudding tastes a bit sweeter after chilling, so keep that in mind. You can always adjust the sweetness after it chills.

Transfer to an airtight container and refrigerate for at least a few hours or up to overnight to thicken. If the pudding is too thick for your liking, you can thin it out with a splash of almond milk.

Serve the pudding with coconut whipped cream, fresh berries, and toasted sliced almonds, if desired. You can also enjoy it on its own, or with homemade granola sprinkled on top. Store any leftovers in an airtight container in the fridge for 3 to 4 days.

Pain à la citrouille et au chocolat

 

Bon, une autre recette de Ricardo, parfaite pour l’automne! Ce pain à la citrouille et au chocolat était vraiment très bon pour déjeuner; le crumble chocolaté fait vraiment toute la différence! La recette d’origine précise qu’on pourrait aussi en faire des muffins, en les faisant cuire de 20 à 25 minutes.

Pour le crumble au cacao et aux épices
40 g (¼ tasse) de farine tout usage non blanchie
2 c. à soupe de beurre sans lactose, ramolli
2 c. à soupe de cassonade
1 c. à soupe de cacao
½ c. à thé de cannelle moulue
¼ c. à thé de cardamome moulue
1 pincée de fleur de sel

Pour le pain
225 g (1 ½ tasse) de farine tout usage non blanchie
2 c. à thé de cannelle moulue
1 c. à thé de poudre à pâte
1 c. à thé de bicarbonate de soude
½ c. à thé de cardamome moulue
¼ c. à thé de sel
115 g (½ tasse) de beurre sans lactose, ramolli
210 g (1 tasse) de cassonade
1 œuf
1 tasse de purée de citrouille
½ tasse de crème sure sans lactose
140 g (5 oz) de chocolat noir à 70 % ou au lait, coupé en gros morceaux


Pour le crumble au cacao et aux épices
Placer la grille au centre du four. Préchauffer le four à 350 °F. Beurrer un moule à pain de 23 x 13 cm (9 x 5 po) et le tapisser d’une bande de papier parchemin en la laissant dépasser sur deux côtés.

Dans un bol, mélanger tous les ingrédients jusqu’à ce que la préparation soit tout juste humectée. Réserver.

Pour le pain
Dans un autre bol, mélanger la farine, la cannelle, la poudre à pâte, le bicarbonate, la cardamome et le sel.

Dans un troisième bol, crémer le beurre avec la cassonade au batteur électrique. Ajouter l’œuf et mélanger jusqu’à ce que la préparation soit homogène. À basse vitesse, incorporer la purée de citrouille, puis les ingrédients secs en alternant avec la crème sure. Ajouter le chocolat et mélanger. Répartir la pâte dans le moule. Presser le crumble au cacao avec les mains et le laisser tomber en morceaux de différentes grosseurs sur la pâte dans le moule.

Cuire au four 1 heure ou jusqu’à ce qu’un cure-dents inséré au centre du pain en ressorte propre. Laisser refroidir complètement sur une grille, soit environ 3 heures. Démouler et couper en tranches.

Poudings au chocolat et petits fruits

 

Et une dernière recette de Ricardo aujourd’hui, ces délicieux poudings au chocolat et petits fruits! La recette annonçait « du bonheur en pot », et c’est exactement ça!

Pour les poudings
225 g (8 oz) de chocolat au lait, haché (j’ai pris du chocolat noir)
40 g (3 c. à soupe) de sucre
2 œufs
1 tasse de crème 35 % sans lactose à fouetter (végétalienne pour moi)

Pour le crumble
95 g (¾ tasse) de chapelure de biscuits au chocolat
55 g (2 oz) de chocolat au lait, fondu et tempéré (j’ai pris du chocolat noir)
¼ c. à thé de fleur de sel

Pour la garniture
½ tasse de crème 35 % sans lactose à fouetter (végétalienne pour moi)
1 c. à soupe de sucre
130 g (¾ tasse) de fraises fraîches coupées en quartiers 70 g (½ tasse) de framboises fraîches



Pour les poudings
Dans un bol, déposer le chocolat. Réserver.

Dans une petite casserole, hors du feu, mélanger au fouet le sucre avec les œufs jusqu’à ce que le mélange soit homogène. Ajouter la crème en remuant.

Cuire à feu moyen-doux, en remuant constamment à la cuillère de bois et en raclant le fond et la paroi de la casserole, jusqu’à ce que la préparation ait un premier bouillon, épaississe et nappe le dos de la cuillère, soit environ 10 minutes. Verser sur le chocolat et laisser reposer 2 minutes sans remuer. Mélanger au fouet jusqu’à ce que la préparation soit homogène.

Répartir le pouding au chocolat dans 6 pots en verre d’une contenance de 250 ml (1 tasse) chacun, soit environ 75 ml (1/3 tasse) par pot. Couvrir et réfrigérer 3 heures ou toute une nuit.

Pour le crumble
Entre-temps, dans un bol, mélanger la chapelure avec le chocolat et la fleur de sel. Répartir le mélange sur une petite plaque de cuisson ou une assiette tapissée de papier parchemin. Réfrigérer 1 heure ou jusqu’à ce que le crumble soit ferme. Concasser en morceaux. Le crumble se conserve 5 jours dans un contenant hermétique au réfrigérateur.

Pour la garniture
Dans un bol, fouetter la crème avec le sucre au batteur électrique jusqu’à l’obtention de pics fermes mais encore souples. Répartir la crème sur les poudings. Garnir des fruits et du crumble. Les poudings garnis se conservent 1 jour au réfrigérateur.

Mocha Banana Protein Smoothie Bowl

 

I saw this recipe and adapted it a bit (my version is below), and I was pleasantly surprised to find that this is pretty satiating! I’ll have to make it part of the rotation. For the topping, I used protein peanut butter, sliced banana, and coconut chocolate granola. This makes 1 serving.

1 large banana
½ cup lactose-free milk
1 scoop your favorite protein powder (plain, vanilla or chocolate; I used pumpkin seed powder)
1 packet instant coffee, if desired (I used 1 tsp.)
½ Tbsp. maca powder (this was my addition)
1 cup spinach (if you want a superfood boost)
a few ice cubes

Toppings (optional)
almond butter, toasted almonds, chia seeds, granola, fruit, carob chips, coconut flakes

Add all ingredients except desired toppings to a blender and blend until smooth and creamy. If necessary, add more almond milk and/or ice to reach the desired consistency. The smoothie should be fairly thick so that you can eat it with a spoon.

Pour into a bowl and top with desired toppings such as chia and granola.

Biscuits avoine et pois chiches au chocolat noir et aux flocons de sel

 

J’ai essayé les biscuits avoine et pois chiches au chocolat noir et aux flocons de sel de Loounie Cuisine. Je pense que je n’en ai jamais parlé ici, parce que c’est arrivé bien avant la création de ce blogue, mais j’avais déjà essayé les biscuits pois chiches et pépites de chocolat de Jessica Seinfeld, où il fallait mettre des pois chiches entiers et elle disait qu’on n’y voyait que du feu – FAUX! On les sentait en titi, les pois chiches entiers! Ici, dans la recette de Loounie, c’est beaucoup mieux, parce que les pois chiches sont réduits en purée, et c’était très bon.

J’ai dû adapter un peu pour des mesures américaines (on a seulement des boîtes de conserve de 15 onces, pas 19, ici). On a beaucoup aimé! J’ai obtenu 11 biscuits; j’imagine qu’on en obtient davantage avec les mesures d’origine.

2/3 tasse de flocons d’avoine à l’ancienne ou à cuisson rapide
1 boîte de 15 oz (environ 1 ½ tasse) de pois chiches (ou c’était 19 oz/2 tasses à l’origine)
½ tasse de sucre
2 c. à soupe de tahini (ou du beurre d’amandes ou d’arachides)
1 c. à thé de vanille
1 c. à thé de vinaigre de cidre
½ c. à thé de bicarbonate de soude
½ c. à thé de sel
½ tasse (3 oz. pour moi) de morceaux de chocolat noir, hachés au couteau
flocons de sel de type Maldon ou de fleur de sel, au goût

Préchauffez le four à 350 °F. Préparez une plaque couverte de papier parchemin ou d’un tapis de cuisson antiadhésif.

Mettez les flocons d’avoine dans un robot culinaire. Broyez-les jusqu’à l’obtention d’une texture de farine grossière. Ajoutez les pois chiches, le sucre, le tahini, l’essence de vanille, le vinaigre de cidre, le bicarbonate de soude et le sel. Broyez les ingrédients jusqu’à l’obtention d’une texture de houmous lisse. Transférez la préparation dans un bol, ajoutez les morceaux de chocolat noir, puis mélangez bien.

À l’aide d’une cuillère, formez des boules d'environ 1 ½ c. à soupe de préparation pour faire de 18 à 20 biscuits (j’ai pris ma cuillère à biscuits et j’ai obtenu 11 biscuits). Placez-les sur la plaque et saupoudrez un peu de flocons de sel sur chacun d'eux.

Faites cuire les biscuits de 18 à 22 minutes (15 minutes dans mon cas) ou jusqu’à ce qu'ils soient légèrement dorés. Laissez-les refroidir au moins 10 minutes avant de les manipuler. Les biscuits prendront une texture plus solide en refroidissant.

Chocolate Coconut Granola

 

I finally got around to making Bobby Flay’s Chocolate Coconut Granola, and it was really good! This one had the particularity of having chunks of granola that were encased in a caramel-like coating, which worked remarkably well with the chocolate! I like to eat my granola with lactose-free plain Greek yogurt.

¼ cup plus 1 Tbsp. coconut oil
1/3 cup best-quality cocoa powder (such as Vahlrona or Callebaut)
¼ cup clover honey
¼ cup granulated cane sugar
1 pinch of fine sea salt
1/8 tsp. pure coconut extract
1/8 tsp. pure vanilla extract
2 ½ cups oats
½ cup raw whole almonds, coarsely chopped (I used pecans)
½ cup coconut chips, coarsely chopped
¼ cup best-quality bittersweet chocolate chips (I used Ghiradelli)
¼ cup best-quality white chocolate chips

Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 °F. Brush a half sheet pan with 1 tablespoon of the coconut oil.

Heat the remaining ¼ cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.

Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.

In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

Muffins matcha et chocolat blanc

 

O.K., j’ai vu cette publication Instagram de Marilou (Trois Fois par Jour) et ça m’a inspirée. Les saveurs me plaisent, et la farine d’amandes ajoute une petite touche santé. J’ai modifié la recette un peu, et on a adoré! Je l’ai ensuite refaite avec du matcha de meilleure qualité, et une troisième fois juste pour le fun. L’Ingénieur est d’accord que c’est un muffin A+, ça vaut un 10/10, et tout le monde aime ça dans ma famille!

Pour les ingrédients secs
1 tasse de farine tout usage
1 tasse de farine d’amande
¼ de tasse de sucre
1 c. à thé de poudre à pâte
2 c. à thé de poudre de matcha
1 pincée de sel
¾ tasses de pépites de chocolat blanc

Pour les ingrédients humides
1 œuf
1 tasse de lait sans lactose
¼ de tasse de beurre sans lactose fondu

Préchauffer le four à 350 °F. Beurrer 9 moules à muffins ou les chemiser de papier.

Dans un bol, verser tous les ingrédients secs et mélanger.

Dans un autre bol, mélanger tous les ingrédients humides. Incorporer aux ingrédients secs.

Verser le mélange à muffin au fond des moules, puis enfourner de 12 à 15 minutes (honnêtement, pour moi, c’est plus près de 22 minutes).

Dark Chocolate Orange Cake

I made this dark chocolate and orange cake and adapted the instructions for a North American audience. The recipe calls for chocolate chips; I made it as requested, but I really feel like miniature chocolate chips would be better here, especially since they all sank to the bottom. But when I voiced my opinion, both the Engineer and the Little Prince said that they love the texture of those chips in the cake and would not change it. So I guess it’s your choice how you make it!

For the cake
1 ½ cups plain flour
½ cup cocoa powder (I used 50 g)
1 cup sugar
1 tsp. baking soda
1 tsp. balsamic vinegar
1/3 cup oil
1/3 cup water
1 tsp. vanilla extract
1 cup freshly squeezed orange juice
zest of 1 orange
1 cup dark chocolate chips (see note above)

For the icing
1 cup icing sugar, sifted
zest of 1 orange
juice of ½ an orange

To decorate (optional)
sliced orange, physalis, sliced kumquats, chocolate curls

Preheat your oven to 350 °F, grease a large cake tin (I used a 9” springform pan) and line the bottom with greaseproof paper.

In a large mixing bowl, combine all the dry ingredients with a whisk. Make a well in the center and add your wet ingredients and the orange zest. Whisk together until a thick but pourable batter forms. Fold in the chocolate chips and pour into the cake tin. Bake for an hour, until the cake no longer jiggles when shaken and a skewer inserted into the center of the cake comes out mostly clean (because of the chocolate chips it won’t come out completely clean.)

Set aside to cool completely in the tin; once cooled, refrigerate for an hour or overnight top make sure that the chocolate is really set.

Remove your cake from the fridge and carefully take it out of the tin. Make the icing by combining all the ingredients and mixing thoroughly until you get a thick, spreadable mixture. Pour all the icing onto the middle of the cake and, using a spoon, spread the icing carefully to the edges of the cake, allowing some to drip down the sides (but not too much.)

Top with physalis, or whatever you fancy using to decorate it! This cake is delicious as it is, but is also really fudgy and comforting when eaten warm (if you want to eat it warm, just pop your slice in the microwave for 20 seconds and enjoy!).