Here is the recipe of an easy and tasty chocolate cake fondant from Guy Martin triple star 🌟 Michelin from my favourite restaurant le grand Vefour in Paris!
Ingredients: 150 gr of chocolate 3 eggs 150 gr of flour 90 gr of sugar 50 gr of butter 1 tbsp unsweetened cacao One table spoon cold water
Preparation:
Mix sugar and eggs with a mixer till they get whiter. Melt the chocolate and add to it the melted butter . Mix the 2 previous preparations together. Add bit by bit the flour, whisking gently. Add the Cacao powder and water. Put in a greased oven dish. Bake at 180 deg Celsius for 15 mn if you like it fondant or 20 if you like it more cooked. There is not much sugar so if you like it more sweet you need to put more sugar at the beginning up to 150 gr instead of 90 gr.
1 tsp of grated lemon zest + sprinkles for the frosting
Candied lemon slices for decoration (optional)
Frosting:
450 gr of cream cheese
1/2 cup unsalted butter
115 gr of crystal sugar
1 tsp vanilla extract
Preparation:
Cake:
Preheat the oven at 180 deg Cel.
Whisk together in a bowl, the flour, the baking powder and the salt.
Place the butter and sugar in the bowl, use a mixer and beat until light and fluffy for about 3 to 4 minutes.
Beat in the eggs one at a time until they are combined. Add the vanilla extract, whisk again.
Add half of the dry ingredients, add the milk and beat well till combined. Add in the rest of the dry ingredients as well as the lemon zest.
Place parchment paper at the bottom and the edges of your oven dish (About 22×33 cm, rectangle or round shape with high edges).
Pour the mixture into the dish. Bake for 25 to 30 minutes, check if the blade of the knife is completely dry before taking it out of the oven.
Cream cheese frosting:
Remove the cake from the oven dish, let it completely cool down.
Beat the cream cheese and butter together until creamy, add the vanilla extract and the sugar till combined. Frost the cake, then top with the lemon zest.
You can use candied lemon for decorating the top of the cake!
Whipping cream for pavlova (see recipe on the website)
Preparation:
Pour in a mixer bowl the egg white, start mixing low speed, when the egg white start bubbling increase the speed to medium then high, start adding the crystal sugar in 3 times within 5 mn, then add the white vinegar spoon and add again the powder sugar within another 5 mn in 3 times.
When the consistency is firm the Meringa is ready to be placed on a baking parchment support, start from the base making a circle from the center, as a snail shape.
Then add another layer on the sides all around to make the middle lower than the sides, to form a well.
Bake in a oven at 120 degrees for 1h15 mn. It will be crunchy and firm. Wait it to cool down.
Add the whipping cream in the middle (mix the cream for a few seconds before adding it to the Meringa) and on the top the raspberries as per the pictures.
Before serving spread a bit of powder sugar over the raspberries.
It is ready to serve!
You can as well make mini meringue or put vanilla custard instead of the whipping cream.
Cook 100 gr of strawberries with sugar for 5 minutes, then pass them through the strainer. Soak the gelatin. Make the juice of 1 lemon place in the microwave when very hot add to it the softened gelatin, stir till the gelatin totally melt add it to the strawberries sauce. Keep aside.
Stuffing:
Whip the cream to firm.
Mix the mascarpone with the vanilla icing sugar with a spatula first then the whisk.
Add the strawberry sauce, mixing well, then add the whipped cream. Assemble:
Option 1 and if you did not use gelatin:
Place the ladyfingers at the bottom of your dish and on all the sides.
Place 200 gr of strawberries looking up very close together.
Cover them with mascarpone strawberries cream and level.
For top decoration, mix the whipping cream firmly with the icing sugar and the pinch of vanilla powder, cover the cake with it,
Place the strawberries cut in thin slices on the top turning as a snail or as per the picture above.
Option 2:
Place cellophane inside your dish from the bottom to the sides, start placing the ladyfingers all around your dish (not on the bottom, put half of the cream, put the strawberries half way of the cream facing down, add the rest of the cream, level it. Cover the top with ladyfingers.
For both options:
Place the mold in the fridge for 4 hours. If you used gelatin, turn out the cake on the serving plate and decorate it with the 100 gr thinly sliced strawberries.
Heat the apricot jelly with a little lemon juice and brush the surface of the cake to make it shine (optional)
Baking powder, yogurt, oil and sugar. Mix well with a whisk.
Then add the flour. Whisk well again, add the eggs, whisk one more time.
Flavor the batter with: lemon zest, and vanilla extract.
Pour in a greased and floured mold.
Bake for about 50 mn at 180 deg Celsius, after 30 mn you have to cover the cake with aluminum foil to avoid it to burn.
Check if the cake is done by putting through it a thin knife blade, if it comes out clean the cake is ready otherwise keep in the oven till the knife blade comes out totally clear.
Hint: if you use a metal dish make sure you place parchment paper at the bottom otherwise it will be to sticky to be taken out. Enjoy warm or cold!!
(So all together use only 2 lemons but seperate the zest of each lemon)
Preheat the oven on fan mode at 180 degrees Celsius.
Stretch the edges of the puff pastries. Place in an oven dish, parchment paper then add the first pastry dough.
Mix the zest of 1 lemon and the juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over the first pastry.
Place the second puff pastry layer over the cream cheese mixture, gently stretching dough to the edges again.
Brush melted butter dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake for 30 minutes at 180 degrees.
Let it cool down for about 10 minutes.
Cut into squares, leaving it on the parchment paper.
First, in a saucepan or a microwave warm the milk.
Add the yeast, stir for 3 minutes. Add the flour on top of it, then add the sugar, salt and cinnamon. Add the butter, the eggs, and the vanilla extract.
Place in a mixer with the hook for 3-5 minutes. When a ball is formed, the dough is ready, if too wet add some flour, if too dry add few drops of water.
Place the dough in a big bowl in a warm place to let it rise for about 1 hour.
The time it rise, you can then prepare the filling:
In a separate bowl mix together the sugar and the cinnamon. Keep aside.
Degas the dough and try forming a rectangle shape with a rolling pin, on a floured surface, ideally on parchment paper.
Spread the butter over the dough using a spatula. Using the sugar shaker, sprinkle the cinnamon and sugar evenly over the entire surface of the dough.
Roll up the dough with the help of the parchment paper, cut the roll into 12 rolls.
Place in an oven dish, line up with parchment paper. Place them 4×3.
Cover them with a stretch film (cling wrap) and let rise for about 30 mn or until almost doubled.
Bake Cinnamon Rolls
Once the rolls have almost doubled in size, bake them in the preheated oven, cover them with foil for the first 15 mn, then uncover until golden brown, about 10 minutes more.
The icing:
In a mixing bowl, Mix together the butter, cream cheese, icing sugar, salt and vanilla until light and fluffy.
Using an icing spatula, frost the baked cinnamon rolls with icing while they are still warm.
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