All Chocolate Cake

I love chocolate, I think you should know that already. I especially love chocolate cakes, and I have many different recipes to make this lovely dessert. I like to mix and match sponge cake recipes with different flavors or glazes that I find from another recipe. My son has been craving chocolate cake since I asked him if I should make some about 2 weeks ago and made pineapple cake instead. I couldn’t torment him any longer, so I finally made this delicious chocolate cake covered in chocolate glaze and chocolate chips. This is the perfect treat for anyone who needs their chocolate fix 😉

Ingredients for the cake:

  • 125 grams cooking chocolate cut into small pieces
  • 3 eggs, separated
  • 3/4 cup of flour less 1 tablespoon
  • 1 cup icing sugar less 1 tablespoon
  • a pinch of salt
  • 125 grams soft butter+ 1 tablespoon to grease a round cake tin

Ingredients for the chocolate glaze:

  • 1 cup fresh cream
  • 2 tablespoons corn syrup
  • 2 tablespoons sugar
  • 340 chocolate chips
  • 1 teaspoon vanilla

Preparation:

  • Preheat the oven to 180 C
  • Put the pieces of chocolate in a double boiler (or bain-marie) to let it melt
  • Remove from fire then add the flour, sugar and the egg yolks; mix well
  • Whisk the egg white with a pinch of salt until it forms a peak
  • Gently fold the egg whites into the chocolate mixture
  • Put into the greased tin and bake for about 30 minutes, then put it on a wire rack until cold
  • To make the chocolate glaze, boil the fresh cream in a casserole with sugar and corn syrup, then remove from fire
  • Pour the boiled cream over the chocolate chips in a bowl and stir with a spoon until the chocolate melts, then let it set to cool. When cool add the vanilla
  • Spread the chocolate glaze over the cake and decorate with whatever you like (I used kiwi and chocolate chips; you could use any fruits, sprinkles, whipped cream, etc…)

ET VOILA.. C’EST TOUT! BON APPETIT 🙂

Profiteroles And Eclairs

It is Saturday and the weekend has begun! I like to have some home made desserts for the weekend. Today I decided to make both Profiteroles and Eclairs since they are made from the same dough and filled with the same creme patissiere; the only difference between them is their shape.

Making this recipe requires two kinds of ingredients:  one for the dough and the other for the creme patissiere (filling).

Ingredients for the dough:

  • 100 grams of unsalted butter
  • 1 cup of water
  • a pinch of salt
  • 1 cup of all purpose flour
  • 4 eggs

Preparation of the dough:

  • In a small pot boil the water with butter and a pinch of salt
  • Add all the flour at once and mix vigorously until you have a consistent dough
  • Remove from fire and let it cool for 5 minutes, then add one egg at a time, mixing well in an electric mixer until well blended in the dough (you can use a wooden spoon to mix the eggs if you like, but it will take more effort)
  • When you finish mixing all the eggs in the dough, leave it to cool
  • Preheat the oven to 180 C
  • Grease a tray with a bit of butter, place the dough in a piping bag and using a large nozzle make circle shape to make the profiteroles, and long ones to make the eclairs
  • Bake for about 25 minutes, or until the top of the dough becomes light golden color

Ingredients for the creme patissiere:

  • 1/2 cup powder milk
  • 1 1/2 cup water
  • 1 egg
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla

Preparation of the creme:

  • Boil the milk in a casserole and add the vanilla
  • In a bowl mix the sugar with flour and egg
  • Pour the mixture of egg, sugar and the flour slowly to the milk whisking constantly until thickening, then allow to cool. It is better to cover the creme with a cling film to prevent forming hard layer on the top when cooling

Filling the dough with creme:

  • Make a small hole in the profiterole ( the round shape) using a wooden stick
  • Place the cream in a piping bag and using a fine nozzle fill the dough.
  • For the eclairs (the long shaped ones) make a small cut on the side of the dough and with a small spoon spread the cream into it
  • For the final touch you can either sprinkle the sweets with icing sugar or make chocolate icing.

Chocolate icing:

  • Boil 3/4 cup of fresh milk with 1 teaspoon icing sugar and 1/2 teaspoon butter
  • Cut 50 grams of dark chocolate into small pieces and place it in a bowl
  • Pour the boiling cream over the chocolate and mix well until the chocolate dissolves

With a small teaspoon put the icing chocolate on the top of eclair and place on a grill to cool completely.

N.B : If you want to fill it with chocolate cream instead, replace 1 tablespoon of flour with 1 tablespoon of cocoa in the ingredients.

ET VOILA..C’EST TOUT! HAVE  A NICE WEEK-END 🙂

Shrimp With Curry

I lived in Abu Dhabi for twenty years. The United Arab Emirates is a very diverse country, with many peoples from all around the world living and working there. One of larger communities there was the Indian community. Having come from a strictly Lebanese upbringing, I wasn’t accustomed to the large variety of tastes and smells in their cuisine. When walking along by the markets and restaurants, the strong smell of curry was prevalent and a bit pungent to my young, inexperienced nose. I had thought then that I would never eat anything made with curry, let alone any Indian dishes.

Fast forward to a couple of years ago: my son invited me to a nice Indian restaurant here in Lebanon. My children had grown up in Abu Dhabi and were familiar with international cuisine at a much younger age than I had. My son, for instance, loves spicy foods and he made me taste a plate of shrimp cooked in curry for my very first time. I was afraid it would taste spicy for me, but they had mixed it with fresh cream to cool it. I was so impressed with the dish that I hurried home to try and recreate it. After a few experiments, I found the perfect recipe that suits my slightly more delicate palette. Those of you who aren’t a fan of foods made with curry will find this dish to be delightfully smooth and mild.

Ingredients:

  • 500 grams of precooked and peeled shrimp (you can use frozen ones)
  • 2 medium carrots, diced
  • 1 medium onion, finely chopped
  • 2 clove of garlic, chopped
  • 1 red apple, peeled and grated
  • 250 ml of fresh cream, at room temperature
  • 1 tablespoon of curry
  • 2 tablespoons vegetable oil
  • Salt

Preparation:

  • Heat the oil in a pot and fry the onion and garlic until light golden color
  • Add the carrot to the onion and garlic, leave for 3 minutes
  • Add the grated apple to the mixture and leave it to cook for 2 minutes
  • Place the shrimps in the pot and add salt for flavor
  • Mix the curry with 1/2 cup of water and pour it over the shrimp
  • Cover and let it cook until the carrots are tender
  • Add the fresh cream cover, lower the heat and stir gently for 3 minutes

Serve it with cooked rice.

ET VOILA..C’EST TOUT 🙂

Chicken with Cream and Vegetables

It is Sunday and the sun is high in the sky, the snow is clear white and shining like crystals under the sunlight. It got me in the mood for white cream, so I decided to get playful with some chicken and vegetables, using what I could find in my fridge, with boiled pasta on the side. It turned out to be very yummy!

Ingredients:

  • 500 gs of fillet chicken
  • 1 onion chopped finely
  • 2 cloves of garlic(optional)
  • 1 green pepper, 1 red capsicum, both cut into fine strips
  • 1 can of mushroom sliced
  • 4 carrots peeled and sliced
  • salt and pepper, cooking oil
  • 250ml of fresh and thick cream

Preparation:

  • Cut the chicken filet into medium size cubes and fry it in a casserole, until light brown
  • Remove the chicken and put aside on a plate, then fry the onion in the same oil, with the garlic if used
  • Add the carrots and fry for few minutes, then the mushroom
  • Put the fried chicken back, season now with the salt and pepper, cover with a small cup of water and let it boil, then cover the casserole and lower the heat and let chicken cook gently with the vegetables
  • When the chicken is tender, put the fresh cream , the green pepper and the capsicum, let it cook for 5 minutes, and it is ready
  • Serve it with cooked pasta

ET VOILA.. C’EST TOUT 🙂