Joyeux Noël, God Jul, Merry Xmas...

A tous mes amis du monde entier.

To all my friends in the world !

Chocolate, Cherries Torte, Flourless...

Ingredients :
Macerated Cherry Mixture:
1 cup sun-dried cherries
3/4 cup cherry brandy
2 tablespoons maraschino cherry juice
Zest of one orange

Chocolate Cherry Torte:
5 bars (1.5 ounces each) Dark Chocolate, coarsely chopped
1 cup (2 sticks) butter, cut into pieces
6 large eggs, at room temperature
2/3 cup granulated sugar
3/4 cup whole blanched almonds, finely ground

Garnish:
Sweetened whipped cream
Chocolate-dipped cherries
Shaved Dark Chocolate

Make the cherries:
Heat cherries, cherry brandy, cherry juice and orange zest in saucepan over medium-high heat until mixture comes to a boil. Remove from heat and let stand 1 hour.

Make the chocolate cherry torte:
Preheat oven to 350°F. Spray bottom of 10-inch round cake pan with vegetable cooking spray. Line with parchment or waxed paper.
Place chocolate and butter in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir.
Microwave 30 seconds more or until chocolate is softened.
Stir until smooth and let cool.
Beat eggs and sugar in mixing bowl until mixture is pale and forms a ribbon, using electric mixer at high speed.
Add chocolate mixture, ground almonds and reserved cherries with juice.
Mix just until combined.
Turn mixture into prepared pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.
Cover and refrigerate for 2 hours. (The center will sink slightly.)


Invert cake onto serving plate.
Cut into wedges.
Serve each wedge topped with whipped cream, chocolate-dipped cherry and shaved chocolate.

And enjoy !

Walnuts, Grand Marnier Brownies...

Ingredients :
10 bars (1.5 ounces each) Dark Chocolate, coarsely chopped,
3/4 cup (1 1/2 sticks) butter softened,
3/4 cup granulated sugar,
3/4 cup packed dark brown sugar,
3 large eggs at room temperature,
1/3 cup Grand Marnier,
1 teaspoon vanilla extract,
1/2 teaspoon finely grated orange zest,
1 1/4 cups all-purpose flour,
1/4 teaspoon salt,
1 1/2 cups coarsely broken walnuts,
15 chocolate-dipped walnuts for garnish (optional),

Preheat oven to 350°F.
Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.
Place chocolate in microwave-safe bowl. Microwave at medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Cool slightly.
Beat butter and sugars in large bowl for 2 to 3 minutes or until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Beat in Grand Marnier, vanilla and orange zest. (The mixture may look slightly curdled.) Beat in melted chocolate. Beat in flour and salt, using low speed. Stir in walnuts. Spread batter in prepared pan.

Bake for 25 to 30 minutes or until a toothpick inserted 2 inches away from center comes out with a few moist crumbs clinging to it. Do not overbake.
Cool in pan on wire rack. Place brownies in pan in freezer for 20 minutes.
Using the two long ends of foil as handles, lift the brownies out of the pan. Gently invert brownies onto a cutting board and carefully peel off foil. Place brownies top side up and cut into 15 squares.
Top with chocolate-dipped walnuts, if desired.
And enjoy !

Saint Patrick's...Irish Barmbrack...Gâteau Irlandais...

"Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life."








Ingredients :
2 1/2 cups chopped dried mixed fruit, (390g)
1 1/2 cups hot brewed tea, (355g)
2 1/2 cups flour, (310g)
1 teaspoon ground cinnamon, (2g)
1/2 teaspoon ground nutmeg, (2g)
1/2 teaspoon baking soda, (2g)
1 egg, (50g)
1 1/2 cups sugar, (300g)
1/4 cup lemon marmalade, (80g)
1 teaspoon grated orange zest, (2g)
Soak the dried fruit in the hot tea for 12 hours, then drain and gently squeeze out excess tea.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined.
Gently fold in the flour until just combined,
then pour into the prepared Bundt pan.
Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed.
Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack.
Press the objects of choice into the cake through the bottom before serving.
And enjoy !

Brioche aux Noix de Cajou, Raisins secs et Miel...

Une déliceuse brioche très vaporeuse, de 1 kg inventée pour ma MàP Kenwood BM 256 (TH 60).
Ingrédients :
4 oeufs coque (230g),
60g de Yaourt à la grecque,
10g de vanille liquide,
(total liquides 300g),
110g de beurre,
50g de Miel "Mille fleurs",
5g de sel de Guérande moulu,
12g de lait ecrêmé bio en poudre,
500g de farine bio T45,
1 sachet levure boulangère en petits grains (7g "Ancel" ou "Dr Oekter")
70g de noix de cajou concassés et légérement grillées 5 mn sous le grill,
70g de raisins secs bio "Thomson seedless",

Laver, et faire tremper dans de l'eau bouillante les raisins secs le plus longtemps (minimum 1 h), puis les égoutter et les rouler dans la farine.

Beurrer votre pâle et votre cuve puis déposer dedans le beurre mou en petits morceaux, puis les oeufs battus en omelette avec le yaourt et la vanille, le sel à gauche, le miel et le lait en poudre à droite.
Recouvrir de farine faire un trou dans celle-ci, y déposer délicatement votre sachet de levure en petits grains, recouvrir de farine.

Programmes "4" Pains sucrés, 1 kg, croûte foncée,

Au 1er bip ajouter les noix de cajou -légèrement broyées et grillées-
les raisins enrobés de farine,
Au dernier bip sortir la cuve et démouler délicatement votre brioche sur une grille।
Laisser reposer minimum 2 heures avant de couper.

Et régalez-vous !

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