cakes Non classé

Chocolate fondant

By chef Guy Martin

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!

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


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.

For chocolate lover!!!

Non classé

Strawberries Chia Pudding by Oxana

Ingredients :

150 ml almond milk

1 1/2 tbsp chia seeds

5 gr of agave

20 g strawberries + for decoration


Mix the almond milk, the strawberries and the agave.

Then add chia seeds and wait 2-3 hours to become a pudding.

Add a strawberry cut in half for decoration and taste.

cookies desserts others Non classé

Lady fingers

Ingredients for 40 cookies:

5 egg yolks

125 g caster sugar

125 g of flour

125 g icing sugar (90 + 35)

8 egg whites or 1/4 liter (important!)

Equipment used : piping bag


Separate the eggs, Keep only 5 egg yolk and 8 egg white.

Mix the egg yolks with the sugar for 5 minutes.

Add the sifted flour and mix well.

Beat the egg whites until stiff. The weight of the egg white must be 250 gr. Halfway add 90 g icing sugar in 2 times.

Add 1/3 of this meringue preparation to the first preparation. Mix well with a whisk.

Add the remaining meringue and mix gently using a spatula. The batter obtained cannot wait, it must be used immediately.

Fill it in a piping bag. Place it on a baking sheet or parchment paper.

Sprinkle all the cookies with the remaining 35g icing sugar prior to baking them.

Put in a preheated oven at 180 ° C, for about 14 minutes.

Let them cool down, they can stay 4-5 days in a metal box, or airtight one.

Cakes from Panthers desserts others Non classé

Berry mousse by Oxana


200 gr of berries (frozen) –

2 yolks  –

250 ml of fresh cream  –

70 g of sugar


 Beat the yolks with sugar until you get a frothy mixture.

Add berry puree to the mixture and cook in a bain marie for 15 minutes, stirring.

 Pour the batter into the cream and mix well. Pour it into a single-portion cups and refrigerate for 4 hours.

Have a good day!

cakes Non classé

Yogurt cake !! super easy

Ingredients: for 6-8

22 gr of baking powder

1 pot of yogurt or a glass to measure it

2 glasses of oil

2 glasses of sugar

3 glasses of flour

2 eggs

1 zest lemon

1 tsp vanilla extract

100 gr of raspberries or any red fruits

1 glass= 1 cup = 250 gr or ml


Heat your oven at 180 deg cel using the fan mode.

Start mixing the ingredients in that order:

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!!

cakes Non classé

Honey madeleine


125 g of melted butter

3 eggs

130 g of sugar

1 tablespoon of honey

150 g of flour

1/2 sachet of baking powder

1 lemon

a pinch of salt


Turn on the oven thermostat 200 deg

Whisk the eggs, sugar and honey by hand until the mixture turns white.  

Then add the flour, salt, baking powder, melted butter and lemon zest.  

Mix well.  

Butter the molds and fill them halfway with the preparation.  

After you put them in the oven change the temperature to 170 deg cel.. Bake for 7 to 10 min, until the madeleines are golden.

It is really going fast stay with them while baking!

Cakes from Panthers Non classé

Chocolate salami by Oxana


300g dry plain biscuits (shortbread) –

100g of butter –

200g of dark chocolate –

2 eggs –

100gr sugar –

1 shot of rum (optional)


 Crumble the biscuits coarsely.

Use your hands to do this or place it in a zip bag and lightly roll over a rolling pin, as thenyou have to “feel” the big cookie pieces inside the salami when you eat it.

Melt the chocolate at bain marie or 2 times in the microwaves for 30 seconds in a glassware and keep aside.

Whisk  the butter with the sugar, adding the eggs. Mix well until you get a smooth and homogeneous cream.

Add the chocolate (room temp.) when you stir it the temperature is decreasing and rum (optional).

Combine the chocolate mixture with the cookies.

Place the sticky mixture on a baking sheet and try to give it a cylindrical shape.

Once you have given the right shape, roll it in a cellophane film (cling wrap) to form a salami shape.

Tighten firmly to the sides, then roll it in the same way in the aluminum foil. Cool it in refrigerator for 4 hours. 

It is ready!!