BROWNiES

I am sorry. I really am. It's just that I can't help myslef. It's almost beyond my control. I keep posting recipes who are really good for your mouth but not so good for your thighs. I promess, the next post will be healthy (Fortunatly, I also wrote "and my love for baking" to the healthy, organic pitch in the blog presentation. This makes me feel a bit less guilty)
Plus, as you may all know,  I have wayyyyy more clicks when I post decadent food. Please, leave me some comments. This will help the mood to keep blogging (Is that even a word? If it is I say the world is way out of control)

Oh BROWNiES BROWNiES, BROWNiES !!!!!!!!!! On their own (frozen, cold, hot from the pan) brownies are already amazing but add vanilla icream and caramel sauce and your favorite dessert will no longer be cheescake or tarte tatin. I feel like eating the picture up here. Ok. Stop. Calm down. Take a deep breath.  Everything is going to be ok.
You can make this brownie recipe just the way it is, no ice cream or caramel and they will already be amazing. You will only need one bowl and it's such a simple recipe. The best if you ask me. Lightly crunchy on the outside and a bit chewy gooey yummy inside.

iNGREDiENTS:

• 85 gr unsweetened chocolate, roughly chopped

• 85 gr all-purpose flour
• 115 gr butter

• 250 gr sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• a pinch of flaky sea salt


RECiPE:

• Preheat your oven to 175°C (350°F).
• In a pan over medium low eat, gently melt chocolate and butter. (microwave or bain-marie works as well)
• Transfer chocolate and butter mixture to a bowl or make the batter in the pan (less dishes!!)
• Stir sugar + vanilla extract.
• Add egg, one at a time.
• Finally stir in flour.  
• Butter a square baking pan or put parchement paper on the bottom of the pan (my favorite option) so the cake won't stick. Don't skip this or you will have a hard time unmolding the brownie.
• With a spoon, scrape batter into bakingpan. 
• Sprinkle with sea salt.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
• Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold or even frozen. But I bet you’re normal and will just eat them hot from the pan. 
• ET VOiLA !

CHOCOLATE FONDANT

 I'm really sorry to inform you that I can't post a video recipe this week. And I'm really happy to inform you that I decided to post something anyways.

 So today, I choose to make a very classic but "never a disappointment" recipe: Chocolate fondant! As you can guess, this is not the healthiest dessert you can have but sometimes bad is good (as long as you don't eat the entire cake on your own! And i'm not giving you a bad idea here. I said I'm not!).

This great recipe is based on Pierre Hermé's recipe. I figured Pierre (let's pretend I can call him that, just because we're both french) was the person I could count on to present you my first chocolate post. I added caramels (you will soon realize I put them anywhere I can) and some nuts. (chocolate that goes with nuts inside works as well. In that case don't add the tbsp of nuts)

iNGREDIENTS:

- serve 8 -

• 250 gr dark chocolate ( not less then 85% cacao)
• 250 gr butter at room temperature
• 200 gr cane sugar
• 4 eggs
• 70 gr all purpose flour
• 6 caramels
• 1 tbsp of nuts (cut in tiny pieces)

RECiPE:

• Preheat your oven at 180°C (350°F)
• Melt your chocolate and leave to cool.
• In a mixer, mix butter and the sugar at medium speed during 4 minutes.
• Add eggs, one at a time, mixing one minute between each egg.
• Add chocolate, caramels (cut in small pieces) and the chopped nuts to the batter. Stir.
• Add all purpose flour and stir again.
• Put the batter in your prepared baking pan and give the top some uniformity with your spatula. (here I used a rectangle baking pan to bring some originality - I usually only use it to make tarts-. But a round classic one will make the cake a bit lighter which is not bad. It's your choice!)
• Bake for 30 minutes, until the cake gets lightly  bigger and that the top is a bit crackled.
• Leave to cool and take out of the baking pan.
• ET VOiLÀ !

This cake goes perfectly with some vanilla ice cream.