Orange Charlotte with Chocolate Porto Sabayon

We spend a lot of time watching and whining that in the end we sometimes forget to see the essentials of life. I woke up this morning and realised that despite all my ups and downs, my life is still tasty and delicious. And I know no matter what I am looking forward on much daunting life ahead of me. And that is how my mid-thirty's head work when it turns one year older :-)

Happy Birthday to me!! And don't ask me how young I am for I stopped counting long long time ago!!

I'll spill you the details of my romantic-gastronomic escapade with husband which will take place tomorrow in the meantime if you are curious to know the story of my birth you can check out my old post on this link. See you all soon!

This is my entry for this month's holiday edition of Sugar High Friday hosted by Cherappeno. Charlotte and Sabayon are perfect holiday sweet treats for they are very easy to prepare and yet never fail to impress guests. Sugar High Friday is sweetest blog event ever created by Jennifer of The Domestic Goddess.

Orange Charlotte with Chocolate Porto Sabayon

Chocolate Porto Sabayon Recipe

Sabayon or Zabaglione is an italian cream perfect for your citrus fruit salads. I just added some chocolate and porto to make this sauce even perfect for my charlotte

8 egg yolks
8 tablespoons of sugar
a pinch of salt
1 cup of heavy cream
100 gram of bittersweet chocolate
2 tablespoons of Porto (optional)

In a saucepan melt your chocolate with your heavy cream. Set aside. In another saucepan put your egg yolks, sugar and salt. Whisk over low fire constantly until it becomes and creamy and double in volum. Add the porto wine. Fold in the chocolate mixture until it becomes evenly distributed. You can put them in verrine glasses and serve with your slice of charlotte.

Chocolate Upside-down Caramelised Pear and an Award

Got this from Laura's Paris Cooking Notebook a talented food blogger who is not so a stranger to french cuisine, endless chit-chat on cosy terrace in Parisien Brasseries for she lives in the romantic city of Paris. Big thanks again to Laura for passing this on to me. I'm not really sure but I think I already did a similar meme on random truths.

Anyways here goes the Honest Scrap Award she gave me and the ten truths about me

1. I measure five feet tall and two inches and weighs 99 pounds.

2. I'm unreasonably afraid of new born animals.

3. My name is not really my original name. (Thank God my dad loved me so much he replaced the first one registered by my mom in the hospital. T'was a name of a famous porn star at the time :-))

4. I played a stupid prank on my professor that I caught one time sleeping in the university. I drew and connected her eyebrows with a marker and getaway with it.

5. I was once assaulted by a holduper with a knife from the back but I blew him with a "flying kick" and a punch. The truth was, I mistook him for a friend whom I thought was pulling a gag on me. Definitely not advisable to do :-)

6. I love watching cooking shows in TV.

7. My hubby proposed to me under the moonlight on the beach.

8. I listen music all the time. And sing or dance with it.

9. All the politicians that I voted for have won. And I really regret it for I don't wanna be an accessory to their "crimes".

10. If I will be re-born again I want to be a man.


This is my entry to this week's Weekend Herb Blogging hosted by Astrid of Paulchen's Foodblog. Weekend Herb Blogging is a delicious weekly food adventure created by Kalyn and now under the caring wings of Haalo of Cook Almost Anything.




Chocolate Upside-down Pear Cake

• 4 eggs
  
• 150 grams of sugar
  
• 120 grams of flour (I run out of flour so I used almond powder)
  
• 125 grams of butter
  
• 200 grams of Dark Chocolate (70%)
  
• 1 teaspoon baking powder
  
• 4 pieces of pear, peeled and quartered
• 4 tablespoons of sugar
• 1 tablespoon water
• 10 grams of butter

Start by caramelising the pear, in a saucepan melt the ten grams of butter the 4 tablespoons of sugar and pear. Once they are golden brown on sides deglaze with the water to avoid burning. Set them aside. Melt the chocolate in bain marie. Separate the yolks from white. In a bowl cream the sugar and egg yolks. Add the melted butter the flour and baking powder. Whisk the white eggs until they are fluffy. Fold it gently into the mixture. Preheat your oven at 180° celsius. Put the pear on a buttered baking dish then pour the mixture. Bake for 35 minutes.

Double layered Dark Chocolate and Chestnut Cake

Life is short.

“When we come face to face with death, we think of our life. Death is a picture of a life lived. That’s why when we go to wakes; we talk about how the person lived her life with you. We sit quietly and think about our own lives; how we live it. Living a life worth living is living a life with purpose.” I come across these lines as a sermon given by a priest on a wake's mass. It smashed me right into the face.

I used to see halloween and November 1 & 2 celebrations' as a joyful event where I see my cousins, we play costumes, we eat, we play cards, everything was just about fun. But since dad passed away last year this has metamorphosed into a solemn and reflective moment for me to remember him. I know dad wanted me to remember him on a cheerful note but this is so hard for me to do. For I terribly miss my dad and that there is no single moment of the day that I don't think about him.

Hope you all had a "happy halloween" and a memorable "all soul's day celebration"!

I am sending over a slice of this chocolate chestnut cake over at Haalo of Cook Almost Anything the new caretaker and this week's host of Weekend Herb Blogging. WHB is a delicious weekly event created by Kalyn of Kalyn's Kitchen.

Ingredients:
(make a 20cm round cake)

4 eggs
100g of sugar
4g of salt
140g cake flour
30g salad oil
30g fresh milk

for the filling
1 cup whipping cream
1 cup of puréed sweetened chestnut

For the chocolate frosting:
2 1/2 cup sugar
1 ounce of dark chocolate
1/4 cup of butter
2 tablespoons of heavy cream

Procedure:

For the sponge cake

Start by sifting the flour, set aside. Grease and line a 20cm round pan, set aside. Pre-heat oven at 180degC. With an electric mixer, whisk eggs and sugar & salt on high speed for about seven minutes or until the batter doubles in volume and is ribbon-like texture. Turn to low speed and whisk for another 1 to 2 mins. Add sifted flour into the batter. With a spatula, gently fold in the flour until well blended. With a spatula, mix about 1/3 of the batter with the salad oil in a separate bowl. Fold in this mixture into the remaining batter. This will help ensure that oil will be fully blended and at the same time will not deflate the batter. Add in fresh milk and fold in gently. Pour the batter into the pan and bake for 35 mins, or until a skewer inserted in the centre comes out clean. Unmold and cool completely.

For the filling
With an electric mixer, whip the whipping cream still stiff. Fold in the puréed sweetened chestnut and set aside.

For the chocolate frosting:
Start by melting chocolate in a bain marie. In a mixing bowl, cream confectioners' sugar, melted chocolate and butter. Beat in heavy cream. Add small amounts hot water or hot black coffee until desired spreading consistency is reached.

Assembly of the cake:

Slice the cake horizontally into 2 layers. Place one of the cake layers cut-side down on a cake plate. Spread the whipped cream with chestnut purée over the layer. Top with the second cake layer, cut-side up. Spread over your chocolate frosting and decorate with almond shivels.

Chocolate Strawberry Tiramisu and Locked up Gummy Bear

I know you love tiramisu enough to know that this recipe is not even close to the real thing. However, if you want to make good use of what's left in your kitchen and that will get your children's attention 100% this is the tiramisu for you.

I have been cleaning up the fridge and the kitchen cabinet when I suddenly had this "eureka" feeling of making this recipe, and the rest of the story was to attract my daughter's attention. I am sending up this easy to make tiramisu recipe over at Mansi of Fun and Food Cafe for her Sweet Celebration Recipe Contest. For more details please check the link.

Chocolate Strawberry Tiramisu
6 ounces (1 container of ) mascarpone
2/3 cup whipping cream
1/2 cup sugar
half ounce of semi-sweet chocolate
1/4 cup of orange juice
24 ladyfinger cookies
1 jar of strawberry preserves
for decoration:
Dark chocolate shavings
some chocolate fingersticks( you can use Mikado even better)
some gummy bears

Preparation:

In a mixing bowl, beat the cream until soft peaks form then set it aside. In another bowl beat the mascarpone then add the sugar and the melted chocolate. When smooth, fold in about half of the mixture into the whipped cream. Arrange your ladyfingers in your glasses and drizzle with orange juice. Put some strawberry preserves then spread some of the chocolate mascarpone mixture. Top it up with the rest of the mascarpone mixture.Chill for at least 3 hours or until ready to serve. When ready to serve, decorate with your shaved chocolates, chocolate finger sticks and gummy bears in the middle.

Chocolate Almond Soft Caramel Muffin

Would you ever believe that my passion for cooking emanated from childhood cleverness of sneaking into the kitchen for food behind my mom's watchful eye . Well you see I was always hungry and we weren't allowed to eat candies and junk foods in between meals so my only solution was to ransack what was chopped on the table. My parents discouraged us to be in the kitchen for simple reason that they find it dangerous for children. And I agree with that sans hesitation.

Now that I am a mom myself seeing my little girl's antic for food in the kitchen is a deja vu situation! After all history repeats itself. I thought that since my daughter love being in the kitchen might as well teach her to participate in cooking simple stuffs. Yesterday, after her long day in school we spent a bonding moment of cooking and playing and we both loved it. I was planning only to bake a simple chocolate almond muffin but her playful move made a soft caramel candy she was chewing to fall innocently on the muffin pan. Well the result was amazing and we'll definitely doing it again.

Here's my entry to this month's Heart of the Matter: Seeds and Things a healthy food event created and hosted by Michelle of Accidental Scientist, and her co-host Ilva of Luccullian Delights.




Chocolate Almond Soft Caramel Muffin
for 6-8 muffins

Ingredients:
125 g of flour
100 g of almond meal
75 g of sugar
half a teaspoon of baking powder
a pinch of salt
1 egg
20 cl of milk
10 cl of peanut oil
1 tablespoon of cocoa powder
100 g of choco chips
soft caramel candies (any brand even home-made :-)

Procedure:
Preheat the oven at 210°C. In a bowl mix all the dry ingredients: flour, almond meal , sugar, salt , cocoa powder and baking powder. Then add the egg, milk and oil. Mix them well. Fold into the mixture your chocolate chips. Put soft caramel candies at the bottom of your buttered muffin pan and laddle your muffin mixture. Fill them only 3/4 the way if you want to have pointed tip muffin. Bake for about 20 minutes.

Pineapple Toasted Almond and Rhum Cupcake

How do you cope up with creativity exhaustion?

For the past few weeks my jobs are filling up: marketing materials to make, FB application to develop, shots to take, articles to write, recipes to cook..sigh :-( my deadlines are ticking and I'm inching like a snail. I normally just listen to some upbeat music and eat a bar chocolate to give me some vigor and inspiration but it's not working lately.

I am hundred percent sure that I have some deep seated issues to deal with before getting back on my track. In the meantime enjoy this Pineapple Cupcake my entry to this month's Sugar High Friday Toasted edition hosted by Rivka of Not Derby Pie . SHF is that sweet event created by Jennifer the Domestic Goddess . For the round-up and details please check the link.



Pineapple Toasted Almond Rhum Cupcake

Ingredients:
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup of toasted almonds
1 medium sized fresh pineapple( peeled and cut in cubes)
1 tablespoon of melted butter
1 tablespoon of brown sugar
1 jigger of white rhum
cream chantilly (for decoration)

Procedure:
In a pan caramelize the cut pineapple with butter and sugar, once you have that brownish golden color deglaze it with some white rhum. n a large bowl, combine baking soda, flour, sugar and salt. In a measuring cup or small bowl, beat together the eggs and oil. Add to the dry ingredients and mix thoroughly. Fold in the cooked pineapple and toasted almond. Be sure to leave some for decoration. Preheat the oven at 180° celsius. Grease your cupcake pan. ake 15 minutes or until the cupcake looks "ready" and bounces back to touch. Cool on a wire rack. You can decorate your cupcake with some pineapple buttercream but I opted for a faster version I used some cream chantilly.

Banoffee in Verrine and a short Break

Well after long years of service my camera is broken ...snif, snif

maybe it's just a message from up there telling me that I needed a short pause from blogging ;-)

Well friends I'll be in a short break probably somewhere in London, somewhere in Rome, somewhere in Greece...I don't know yet. That's the fun of this trip nothing is prepared LOL See you all soon!!

Banoffee in Verrine
I call this recipe of mine an express one!

Ingredients:
150 g of Speculoos or any biscuit of your choice (like graham)
50 g of melted butter
3 bananas
some lemon juice
4 tablespoons of Dulche de leche
30 cl of very cold fresh cream
3 tablespoons of icing sugar
some grated chocolate for decoration

Procedure: Crush your biscuits and pour the melted butter. Mix well. Spoon this as the first layer of your banoffee in your verrine glasses. Peel and cut your bananas to avoid discoloration add some lemon juice. Add them on your verrine glasses. Put the a layer of dulche de leche over the bananas. In a bowl, whisk your fresh cream and make a chantilly. Add the sugar little by little. Put this as a last layer on your glasses. Decorate with some grated chocolate on top.

Chocolate Raspberry Creme Brulée

I am warning you, this post is kinda disgusting so if you don't have the stomach for it just zap it and jump on to my recipe :-) and do not tell me I didn't warn you.

As I mentioned on my last post, after the spectacular stunt of my daughter escaping from her crib, that prompted us to buy her a new bed so she won't do that evasion trick with us again. Everything went well. We bought her her new bed and she loved it. Hubby and I thought we could finally have a good night sleep.

At around one in the morning that night, it was the same scenario again; I heard my little baby crying. I didn't even bothered to move from our bed for I know she could get out from her bed all by herself. I heard her little footsteps stopped right in front of our bedroom. And she softly said "Mama, Mama". I went out into the darkness and touched my little girl. "What was that?," I thought. She was sticky and was wet all over. I turned on the light and was shocked to see my daughter covered by pieces of food she ate and curdled milk all over her. I woke up hubby and when we went to see her bedroom it was even worse. A real crime scene of vomit galore. Don't worry I'll spare you the details. Just Imagine that soury smell all over her place. I gave her a quick bath, dried her up and let her sleep in the middle of us. Mayumi was smiling and happy. I was thinking at the back of my head, did she do that purposely to sleep her with us. But I abandoned the idea of course. Hubby was so annoyed with the smell of my little girl so I heard him whispering her " go sleep closer to Mama". When I noticed that both hubby and little girl were sleeping: I slightly tilted wickedly the head of Mayumi towards her dad. I was grinning. Eventually after an hour, Mayumi was vomiting again and this lasted until five in the morning. We didn't waste time and rushed her immediately to the hospital.

Don't worry guys, my little girl is doing well now. She tested negative on all exams they gave her and they even let us go back home the same day. Although It's still a mystery to us what caused that vomitting. The good news is, Mayumi has finally adopted her bed and she sleeps there now happily and tightly even as I type this post.

I am sending this dessert recipe of mine that I always prepare when there is a family gathering to Laura of Spiced Life who is hosting event for Family Recipes. And I tell you everybody in my family love this. For more details and round-up check out the link.

Chocolate Raspberry Creme Brulée
4 ramekins

Ingredients:
4 egg yolks + 2 whole eggs
20 cl of heavy cream
125 g of chocolate
250 g of raspberries
40 g of sugar
20 g of brown sugar for the caramel topping

Beat the egg yolks and two whole eggs with the 40 grams of sugar. Blend them well until them become creamy. Place the cream in a saucepan, over low heat allow it to simmer for about three minutes. The add your chocolate and let it melt. Turn of the fire and let it cool down before adding the eggs-sugar mixture. Pour this chocolate cream on your ramekins. Add the the raspberries on your ramekins. You can put roughly 5 to six raspberries per ramekin depending the size of your raspberries. You can save some raspberries for decorating them when you serve them. Place your ramekins in a baking dish and fill the baking dish with enough water to come halfway up the sides of the reamekins. Place the dish in a preheated oven 180° celsius and bake for 20 minutes. We have different ovens so the cooking time and temperature could vary depending on your oven just be sure that the custards are justly cooked; still creamy and yet firm. After their cooking time refrigerate for minimum of one hour the ramekins. Just before serving sprinkle the top with brown sugar. Put ice cube in a tray around ramekins and place try under a preheated hot grill for about one minute or until sugar melts and is golden.

Nutty Blueberry Pie

Last Sunday we celebrated Mother's Day in France. I must admit that being a mother now this celebration has totally a different connatation for me than it was before. Well I still of course offerred my gifts to my mother and to my mom-in-law but I never imagined how nice it was to be pampered and be offered gifts too on this day. Well I mean aside from my birthday it is great that we have this extra day of the year to feel love and important. As the weather was great we opted for a barbeque in the garden. We didn't want to spend too much time on the kitchen, so we just had some salad of beets, pink radishes, tomato cherries that were all freshly picked from the garden topped with some feta cheese and basil leaves for entrée. We threw some lamb meat and prawns on the grill and roasted them with rosemary as we chit chat. And lastly to finish off, we had this delicious nutty blueberry pie I prepared the night before. It was really a great lunch that lasted for more than four hours, well you know French lunches they last for hours and hours. I hope all the mom's out there had a great day too! Happy Mother's Day to all my friend bloggers!

PS. I am deeply touched by your warm messages :-) Thank you I miss you all too!

I am sending out a slice of this very original Nutty Blueberry Pie to the gorgeous Lore of Culinarty, the talented cook and photographer behind this delicious blogging event Original Recipes. Don't forget to check out the round-up of this event.


Nutty Blueberry Pie

Ingredients:
For the the short crust pie
(you can replace this with a crust pie ready to use if you don't have a lot of time)
125g/4oz plain flour
pinch of salt
55g/2oz butter cubed *
30-45ml/2-3 tbsp cold water

Put the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough and chill for 10-15 minutes before using. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

For the Filling:
1 jar of blueberry jam (about 12 oz)
250 g of fresh blueberries
50 g of chopped hazelnuts
50 g of chopped almonds
50 g of chopped macadamia nuts
50 g of finely chopped pistachio nuts
1 egg yolk some
icing sugar for decoration

Procedure:
In a bowl combine your blueberry jam with the fresh blueberries. Pour this mixture into the pastry shell. Top it with chopped hazelnuts, almonds and macadamia nuts. Brush with egg yolk the side crust and drizzle over the pistachio nuts. Bake the pie for about 20-30 minutes at 180° celsius.



You may also like this recipes:
Mango Blueberry Opera Cake
Chocolate Eclair with Blackberries

Banana Almond Dulche de Leche Bread

The dilemna...

The other day I didn't know that a pleasant surprise was waiting for me on our mailbox: my monthly paycheck. When I opened it my eyes almost dropped upon seeing how much I was paid for last month. Holy gracious! I never realised until today how generously I was paid by this company for the part-time job I am doing for them.

For the moment, I was in heaven. My stars were twinkling, I was already imagining how lavishly and stupidly I will spend this money: bags, shoes, perfume and clothes. Specially it's the "Sales" season in France. Yay! But then this euphoric moment didn't last that long when I realised that "Sales" just ended yesterday. Sigh. That came really close.

And just like Joey Tribiani, it took a while for me before I get the picture of the real problem here. Big salary is synonymous with higher tax imposed on household patrimony. Oh my, with hubby's recent salary increase and this..."He mustn't see this, I gotta burn this proof now ! "

I went to amazon.com, that's the fastest way of burning the evidence :-)

For banana lovers out there, here's my entry for Weekend Herb Blogging, that delicious blogging event created by Kalyn of Kalyn's Kitchen now in the caring wings of Haalo of Cook Almost Anything at Once. This week's host is the lovely Cheryl of Gluten Free Goodness. Check her out for droolworthy round-up.


Banana-Almond Dulche de leche Bread
for one loaf

200 g of flour
1 teaspoon of baking powder
3 medium eggs
150 g of brown sugar
100 g of melted butter
10 g of melted butter for the baking dish
100 g of almond shivels
4 pieces of mashed over-ripe bananas
3 tablespoons of Home-made dulche de leche
a pinch of salt

Mix all the dry ingredients in a bowl: flour, sugar,salt and baking powder. Break the eggs and incorporate it with the dry ingredients. Pour in the melted butter. Add the dulche de leche. Mix the bananas and almonds. Mix well. Butter your baking dish and preheat the oven at 180° celsius. Pour the mixture on the loaf pan. Sprinkle the top with some brown sugar and almonds. Bake for 30 to 40 minutes. You can serve this with drizzles of dulche de leche and creme chantilly.


My other banana recipes:

Banana Chocolate Crepe
Banana Fake Tiramisu
Banana Nutella Swirl Muffin

Honey Walnut Cake with hot chocolate fudge

A very strange thing happened a week ago: it snowed here in Southern France.

Have you ever felt this weird feeling that you've been just zapped to another dimension. The normal blue sky cool weather and the fragrant green rosemary and thyme decor turned all of a sudden into an immaculately white blanket covering the landscape.

If you think it was fairylike well there's the other half of the story; our region was paralysed for a week (highways were inaccessible ) and oh my God we had some power interruption. While I would like so much to complain as normal french people does on situations like this, I went on the kitchen and tried to work on some magic to bring myself some sun. I was glad it worked for me; a slice of my walnut cake brought me to Tahiti for a moment.

And by the way, my daughter finally had her first taste of snow: literally and figuratively :-) he he he

--------------------------
Ps. Oh my goodness I just realised how much I have been lagging behind my post and on checking out your blogs' guys. I am so "has been". I really feel so bad about it. I blame my busy schedule and "fourth world like" internet connection. Grrrrrrrrrrrrrrrrrr. I'll try to make up.

And I'm sending this off to Lore of Culinarty for her fabulous Original Recipes blog event. Check out the round-up tomorrow.

Honey Walnut Cake
(my own recipe) for 4 slices
150 grams of flour
50 g of butter
1 egg
100 g brown sugar
1 big heap of honey
2 tablespoons of milk
100 grams of chopped walnuts
10 g of melted butter for greasing the pan
optional: chocolate hot fudge

Grease your baking pan and preheat the oven at 180°celsius. In a bowl mix the flour, sugar, melted butter and egg. Mix well. Add the honey and milk. Continue mixing well. Fold in the chopped walnuts. Pour on your greased pan and bake for 20 to 30 minutes. Serve with hot chocolate fudge on the top.

In front of our house.....

My little darling.....

Our parking area....

My slice of Tahiti...

My other cake recipes:
Mango Blueberry Opera Cake
Party Cake
Peanutbutter Chocolate Marble cake

Nutella Mango Cake and a Hug

"Oh my gosh, this till death do us part business is driving me nuts"

As I was reading two letters of confessions from two good friends, one putting question her decision to tie the knot few years back while the other one is jubilant about her up coming wedding their fears, their excitements, their love story and the exorbitant expenses involved, I couldn't help but think of that. I'm pretty sure they were both dismayed by the shortness of my reply, "oh, so the rumor is true."

Not that I don't like minding other's businesses specially when they are the one asking for it. It 's just that I'm not very good at this domain, I mean "giving advice". Especially for a relationship that turned into vinegar is quite risky to interfere. If my dad would still be alive he'll definitely advice me to tell them "do not just look into the future but cherish also the past." Because considering all the elements involve always help us in making sound decision. And he'll insist that I show them my support.

After having this reflection I decided to send them both card of encouragement. For one great lesson in life that I have learned when my dad passed away is that it makes a big difference to know that we are not alone when we are up against a difficulty.

It is not everyday that we can put a smile on someone else's face or a tap of encouragement on someone else's shoulder. But it is today that I am sending someone a virtual hug. A hug of encouragement, a hug of love and a hug of support for Barbara of Winos and Foodies, the wonderful creator behind the successful Hay Hay it's Donna Day blog event. Many have already particitipated in sending in their virtual hug of support to Barbara who has been undergoing chemotheraphy for the last few weeks. A big thanks to this wonderful idea of Bron and Ilva for creating this big circle of virtual love.

Hang on there Barbara, you are not alone :-) Here's a Big Hug for you.

Nutella Mango Cake

Ingredients:
2 1/2 cups of cake flour
1 cup of sugar
2 tablespoons of Nutella chocolate spread
2 tablespoons of cocoa powder
60 g of butter
a pinch of salt
1 teaspoon of baking powder
2 eggs
about half a cup of milk
2 ripe mangoes (peeled and cut in cubes)
10 g of butter for caramelising the mangoes

Start by melting the ten grams of butter and caramelising the mangoes in a pan. On another saucepan, melt the rest of the butter with cocoa powder and nutella chocolate. Do not let it boil. You just need to melt the chocolate. In a bowl, mix the flour, sugar, salt and eggs. Mix well. Add the milk. Put in the melted chocolate and the caramelised mangoes. Mix until it becomes homogenous. Pour on your greased desired baking pan and bake for about 20 to 30 minutes depending on the size at 180° celsius.

Try my other Chocolate recipes:

Chocolate Charlotte Raspberries
Chocolate Honey Spice Cake
Chocolate Saucisson