This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.
Very light, fluffy and tasty French cookies. I’m not sure if anything beats these madeleines, but I’m very positive that nothing beats a fresh homemade one. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.
You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
Carefully fold in the flour, baking powder and pinch of salt.
Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
Bananas, nuts and chocolate… how can you go wrong? I made it with my 7 year old daughter this Saturday. She loves to help me with cooking. The Chocolate Chip Banana Nut Bread was absolutely delicious. I made 2 loafs, so we can have it for breakfast on Sunday.
If you are looking for gluten-free recipe, try our Chocolate Chip Banana Nut Muffins.
Chocolate Chip Banana Nut Bread
The Chocolate Chip Banana Nut Bread is best if served the next day.
Preheat oven to 350 degrees F. Grease 8x4 inch loaf pan and set aside.
In a medium bowl, combine mashed bananas, eggs, butter, sugar and vanilla extract.
Mix thoroughly, then add dry ingredients: flour, baking powder and salt. Mix well.
Stir in chopped nuts and chocolate chips.
Pour the batter into the loaf pan.
Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.
If necessary, cover the pan loosely with aluminum foil for the last 10 minutes, to prevent excess browning.
Cool the bread in pan on wire racks for 10 minutes.
Remove from pan to wire racks to cool completely.
French chocolate cake with dark chocolate. Very elegant and light, incredibly simple to make. It became our family signature cake. I make it for breakfast, for unexpected guests, and even as a birthday cake.
If you are looking for gluten-free recipe, try our Flourless Chocolate Cake.
French Chocolate Cake
Preheat oven to 375 degrees F. Generously butter a baking pan, then dust with little flour and tap out the excess.
Meanwhile melt the chocolate and butter in the microwave. Mix well.
Whisk eggs with sugar until frothy and blended.
Add eggs to the chocolate batter and whisk.
Add sifted flour and whisk again.
Pour into prepared cake pan and bake for 25- 30 minutes.
Run the knife along to check if it is ready. Cake should be moist and not dry.
Let it completely cool, remove the cake from the pan. Dust with confectioner's sugar and serve.
Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
Chocolate Yule Log (Bûche de Noël)
In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
Using a spatula, gently fold in flour and cocoa powder.
Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
Then mix it until the mixture is smooth.
Add butter and mix until this is fully dissolved.
Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it's not anymore liquid and has a spreadable texture.
Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Paint the biscuit with sugar syrup.
Spread the chantilly cream evenly over the biscuit.
Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.