cake

DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL

Processed with VSCO with hb2 preset

Chocolate is one of my favourite ingredients to bake with and this deliciously easy tart is no exception.  I used dark chocolate as it pairs amazingly well with the Toasted Sesame Caramel Dessert Sauce from #PresidentsChoice.

When I received this month’s box I was delighted to see 2 ingredients that I really love, which are Passion fruit and Caramel.  The PC Black Label Passion Fruit Condiment is quite heavenly in the sense that it works well as a vinaigrette poured onto salad or glazed on your BBQ shrimp.

 

The Toasted Sesame Caramel Dessert Sauce is the perfect consistency of a runny caramel speckled with flecks of toasted sesame seeds (genius!) and pairs well with so many desserts including pouring it on your favorite ice cream, spread on crepes and my personal favourite used as a filling for a dark chocolate tart.

When I opened  jar of toasted sesame caramel, I was amazed how smooth the texture was and the right amount of sesame. Instantaneously, a thought of a traditional chocolate tart with caramel center emerged and I became challenged to make a tart that would compliment the sesame flavor. The idea of using dark chocolate was my first option as it is not overly sweet and would complement the sweet caramel. The toasted sesame hardly gets the attention it deserves as it flavor is not overbearing. The caramel sauce inspired me to decorate the tart with a hard set caramel, but can be served on its own or dusted with cocoa powder.

Processed with VSCO with hb1 preset

Another suggestion if your willing to take a chance is to add espresso and cinnamon to the tart mixture.  I have fond memories of travelling through Italy and being served a dark chocolate square with my shot of espresso. The espresso’s bitterness is followed by a sweet but not having the fatty texture of milk chocolate to remove the after taste of the espresso. In this recipe, I have added both ingredients.

Processed with VSCO with hb1 preset

As we roll into the second month of #PlayWithYourFood #PCBlackLabel campaign with #PresidentsChoice, I want to share some exciting news!  President’s Choice has offered to giveaway a #PCBLACKLABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious #PCBlackLabel products in addition to a $50 gift card! How exciting is that?  In order to enter the contest, you will need to go to my Instagram page

    The contest will run until June 28th at which time a winner will be selected randomly. Good luck!  *This contest is open to Canadian residents only.

    Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

     

    DARK CHOCOLATE TART WITH TOASTED SESAME CARAMEL RECIPE

    Processed with VSCO with hb2 preset

    *  This recipe makes enough for a standard 8 to 9 inch round tart pan.

    It’s important to use a spring form pan (or tart ring) with a removal base for easy baking and removal of the tart and source out high quality ingredients as it produces the best flavours and will quickly get noticed by your guests.

    The steps are very straightforward and relatively easy to put together.  Just be sure to chill the tart dough until its firm enough for you to roll out. Once it’s baked, be sure it is completely cooled before adding the caramel sauce.  Finally, another important note is to ensure that the caramel is hardened (slightly) or really cold before adding the layer of chocolate ganache otherwise the chocolate will mix into the caramel.

    Ingredients:

    Tart Shell:

    1 cup cold unsalted butter, cut into cubes

    1 1/3 cups all purpose flour

    1/2 cup cocoa powder
    1/2 cup sugar
    1/4 tsp fleur de sel or kosher salt
    1/2 tsp vanilla extract
    Pinch of baking powder
    Pinch of ground cinnamon
    Pinch of ground espresso

    Chocolate Ganache (Recipe below)

    1 jar of  PC BLACK LABEL Toasted Sesame Caramel Dessert Sauce

    Instructions:

    1. Whisk all the ingredients in a large bowl and set aside.
    2. Chop the butter and add it to the flour bowl mixture, crumbling it into the flour making pea sized crumbs.
    3. Work the ingredients quickly until they come together creating a pliable dough.  Do not over mix, you should still see little pats of butter throughout.
    4. Shape the dough into a disk and flatten
    5. Wrap with plastic wrap and chill until ready to use.

    Chocolate Ganache:

    1 cup cold whipping cream
    2 cups dark chocolate, chopped

    1. In a microwave safe bowl, warm the cream until just boiling – about 1-2 minutes, depending on your microwave.
    2. Carefully remove and add the chopped chocolate.
    3. Let it sit for 1 minute.
    4. Whisk gently until incorporated and set aside.

    Bake the Tart:

    Preheat oven to 375°F

    Butter an 8″ or 9″ spring form pan or tart ring and set aside.

    1. On a floured work surface, roll out the dough to 1″ thickness and line the tart ring or pan. Ensure you bring up the dough on the sides that’s deep enough to hold the caramel filling and the chocolate ganache, approximately 2-3 inches in height.
    2. Use a fork and gently indent the dough all over to create tiny little holes.
    3. Bake for 25 – 30 minutes until cooked through.
    4. With the back of a spoon, push down the base of the tart to ensure it is flat and no holes remain (they should be baked through).
    5. Let the tart shell cool completely.

    Assembly:

    1. Pour the caramel in an even layer in the tart base and refrigerate or freeze until set and it’s no longer runny.
    2. Once chilled completely, remove and pour the chocolate ganache over top the caramel and smooth out with a spatula quickly as it will start immediately.
    3. Return to the refrigerator until completely set.
    4. Remove 20 minutes before serving and use a hot knife to slice through the tart.  Rinse the knife and repeat.  This ensures you get clean slices each time you cut into it.

    Enjoy!

    If you make this recipe please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

     

    Processed with VSCO with hb1 preset

    Processed with VSCO with hb1 preset

    Processed with VSCO with 4 preset

     (This post is sponsored by President’s Choice.  I used their PC Black Label Toasted Sesame Caramel Dessert Sauce to make this easy Dark Chocolate Tart.)

    Dark Chocolate Banana Muffins 

    Dark Chocolate Banana Muffins Recipe

    Whether you call them muffins, cupcakes or banana bread, they’re all delicious!  We had a debate as to whether or not these classified as muffins and my now 7 year old was quick to point out that there was no icing so indeed these were muffins. Ha ha!  Nothing like the wisdom of a 7 year old to put it straight sometimes.

    This is a quick 5 minute, one bowl recipe and you can even have your kids mix it all up together.  It’s best to have all the ingredients ready if you plan to do that.  You can also make this into a quick bread recipe, although the bake time will be doubled .  I like them as muffins as they bake quickly and are great for quick snacks and lunch boxes.

    I’ve added the pecans as an additional, optional topping but they taste good without them too as I made half a batch without.  You can also replace with hazelnuts or walnuts for a different flavour.

    I used Lindt dark chocolate couveture callets and left them whole as they are wonderful melted through when you take a warm bite, as you can see in the photo below.

    I also added Callebaut white chocolate callets that look more like chocolate chips.  I prefer this brand as it has a nice balanced sweetness that goes well with baked goods.  This being said, you can use whatever you have in your pantry i.e. regular chocolate chips, but the taste of the chocolate is really amplified with couveture.

    I hope you enjoy them and if you do make this recipe, please share and use my hashtag, #hautesucre on the social media channels, as I would love to see them!

    Keep an eye out as I will be hosting a giveaway over the next few days…stay tuned!

    Enjoy!

    Dark Chocolate Banana Muffins Recipe

    Makes 12 

    Bake @350°F for 30 min


    Ingredients:

    2 to 3 very ripe bananas, peeled
    1/2 cup unsalted butter, softened
    1/4 cup olive oil
    1/2 cup sugar
    1/2 cup maple syrup
    1 large egg, beaten
    1/2 teaspoon vanilla extract
    1/4 tsp ground cinnamon
    1 1/2 cups of all-purpose flour
    1/4 teaspoon baking soda
    1/2 tsp baking powder
    Pinch of salt

    1/2 cup dark chocolate, chopped
    1/4 cup white chocolate, chopped
    Pecans (optional)

    Instructions:

    1. Preheat oven to 350°F and line 12 muffin cups
    2. In a large bowl mash the bananas and whisk in the butter, olive oil, sugar and maple syrup.
    3. Add the vanilla extract and ground cinnamon.
    4. Add the flour, baking soda, baking powder and salt and whisk gently until combined.
    5. Fold in the dark chocolate and white chocolate.
    6. Scoop 1/3 cup of batter into each lined cupcake cavity and top with pecans if desired.
    7. Bake for approximately 20 minutes or until a cake tester comes out clean.
    8. Let cool on a wire rack or eat warm with a cold glass of milk. Enjoy!

    Healthy Coconut Cream Dark Chocolate Cups 

    Healthy Coconut Cream Dark Chocolate Cups Recipe:

    Ingredients:

    2 cups Lindt dark chocolate couveture, melted + tempered, 70% + 56%)

    1 cup coconut cream (thick)

    1 tblsp maple syrup

    1/2 tsp ground vanilla bean 

    Fleur de sel 

    Coconut chips
    Directions:

    Melt chocolate and set aside.

    Mix coconut cream, maple syrup + vanilla- refrigerate.

    Line 12 cupcake tins with liners and scoop 1 tblsp of melted chocolate, bringing up the sides to cover most of the liner.  

    Refrigerate or cool until set.

    Scoop 1- 2 tsp of coconut cream mixture into chocolate lined cup and tap gently. 

    Let chill for 5 minutes and then pour melted chocolate over top and working quickly to spread it evenly over the coconut cream to set. 

    Sprinkle with fleur de sel and top with dried coconut chips. Chill until firm. 

    Enjoy!

    Brown Butter Chocolate Krispie Squares 

    Guys! I thought I’d share this quick recipe, it only takes 5 minutes!  I literally made these just before heading out the door for school pick up this afternoon and they made the best after school snacks.😋
    I’ll be the first to admit I have a pet peeve – leftover cereal boxes piled up drive me crazy! My son loves buying cereal but after one bowl, he’s done with it!  Something about soggy cereal and milk…haha 😂

    I took a mix of glutenfree cereals such as Choco Chimps by Nature’s Path Organic, Kellog’s Cocoa Rice Krispies and good ol’ Cheerios!  I didn’t add any chocolate to make these but if you feel the need, you could give them a good drizzle of melted dark chocolate or add in a handful of dark chocolate chips.  Enjoy!

    *And don’t forget, if you make these using my recipe below, please tag them #hautesucre on your social media accounts as I would love to see them!😊

    Brown Butter Chocolate Krispie Squares Recipe 

    Makes 16 squares

    Ingredients:

    1/3 cup salted butter

    2.5 cups marshmallows

    Pinch of fleur de sel

    1/2 tsp ground vanilla bean or extract

    4-5 cups of mixed chocolate cereals of your choice or *as noted above

    Method:

    1. In a large bowl combine the mix of cereals and set aside.

    2. Line a 9×9 square pan with parchment and set aside.

    3. In a heated saucepan melt the butter until just golden and set off the heat, then add the vanilla, salt and marshmallows and mix quickly leaving a few marshmallows whole.

    4. Pour the mixture into the bowl of cereals and mix quickly.

    5. Transfer to the lined pan, pressing the mixture down evenly with the spatula.

    6. Let cool and cut into squares. Enjoy!

     

    Hazelnut Mylk Recipe (vegan, gluten free)

    Good Morning and Happy Friday!

    I just made another batch of delicious Hazelnut Mylk…this must be my second batch this week, it’s THAT good,  I’m so addicted!😋

    Another wonderful alternative to dairy milk, this tastes amazing on its own or in your favourite hot beverage.  My son loves this milk for his hot chocolates and I’m enjoying it with my coffee.  My husband loves an ice cold glass, it’s very refreshing!

    See my recipe below if you’re interested in making your own. I’d love to hear from you, tag your creations with #hautesucre, I’d love to see them! 🙂

    Recipe for Hazelnut Mylk.

    (Makes approximately 3 cups)

    1 cup hazelnuts, soaked for 1 hr and drained

    3 cups of filtered water

    3 tblsp maple syrup

    Pinch of vanilla bean

    Pinch of fleur de sel

    Method:

    Add all of the ingredients to a high speed blender and process until smooth.

    Pass through a nut milk bag or ultra fine sieve and strain as much liquid as possible.

    Reserve the ground nuts for another use  (such as my pumpkin pie with hazelnut Crust!)

    Transfer to a glass bottle, will keep for a few days, refrigerated. Best served ice cold, enjoy!

    Chocolate Zucchini Cupcakes

    image

    Chocolate Zucchini Cupcakes
    (Makes 12)

    Ingredients:

    Wet Ingredients:

    1 zucchini, shredded
    Pinch of fleur de sel (sea salt)
    1 cup sugar
    1 large egg
    1/2 cup olive oil
    1/3 cup plain 2% yogurt

    Dry Ingredients:

    1 1/3 cup all purpose flour
    1 cup cocoa
    1/2 tsp cinnamon powder
    1/2 tsp ground vanilla bean (or extract)
    1 tsp baking powder
    Pinch of fleur de sel (sea salt)

    1/2 cup Guittard super cookie chips or any other dark chocolate,  chopped

    Method:

    Preheat oven to 350°F, prepare 12 baking cups or cupcake liners

    1. In a large bowl, combine all the wet ingredients and whisk well.

    2. Slowly incorporate dry ingredients and mix slowly, careful to not create any air bubbles.

    3. Add the chocolate chips or chopped chocolate and gently fold into the batter.

    4. Measure 1/4 cup of batter into each baking cup for 12.

    5. Bake for 25 minutes. Remove and let completely cool.

    6. Dust with powdered sugar or top with your favourite buttercream.
    Enjoy!

    image

    Aquafaba Meringue:

    1/2 cup of strained chickpea water (from a can)
    3/4 cup powdered sugar
    Pinch of salt
    1/4 tsp cream of tartar
    1/4 tsp ground vanilla bean

    1. In a stand mixer, whisk the aquafaba, salt and cream of tartar on medium until frothy.

    2. Slowly add the powdered sugar and continue mixing on high speed until you reach a meringue consistency, approximately 15 minutes.

    3.Add the vanilla and whisk until combined.

    4. Pipe or spoon the meringue over the tops of the cooled cupcakes.
    Enjoy!

    image

    Roasted Rhubarb with Nuts + Oats

    image

    Roasted Rhubarb with Nuts + Oats

    Ingredients::

    7 stalks of rhubarb, cleaned and chopped
    1/2 cup raw sugar
    1/8 tsp fleur de del
    1/4 tsp ground cinnamon
    1/2 tsp ground vanilla bean
    1/4 cup water

    Topping :

    1 granny smith apple, sliced or chopped
    1/2 cup oats
    1/4 cup Hazelnuts
    1/4 cup Pistachios
    1/4 cup raw sugar
    1/4 cup unsalted cold butter, chopped

    image

    Recipe:

    Preheat oven to 400°F

    Place the rhubarb in an even layer in a baking dish.

    In a small bowl combine the sugar, salt, cinnamon and vanilla.

    Sprinkle over the rhubarb and add the chopped apple or arrange along the perimeter as I have done in the photo.

    Pour the water around the base.

    For the top layer, sprinkle the oats evenly and repeat with the nuts.

    Sprinkle with the remaining sugar and dot with the chopped butter.

    Bake at 400°F for 30 minutes. Let cool slightly before serving.

    Also great for breakfast with Greek yogurt or as a topping over your favourite ice cream. Enjoy! 🙂

    image

    image

    image

    Blueberry and Lemon Muffins

     

    image

    Lemon + Blueberry Muffins Recipe:

    Wet Ingredients:

    1 large egg
    3/4 cup sugar
    1/3 cup olive oil
    1/3 cup Greek yogurt
    Zest of 1 lemon or 1 clementine
    1 tsp lemon extract
    Pinch of ground vanilla bean or 1/4 tsp pure vanilla extract

    Dry Ingredients:

    1 1/4 cup flour
    1 1/4 tsp baking powder
    1/4 tsp fleur-de-sel (or kosher salt)
    Pinch of baking soda
    1 cup blueberries

    Preheat oven to 350°F and line muffin tin with 9 liners.

    1. Whisk wet ingredients well until the batter has doubled in volume.

    2. Slowly fold in the dry ingredients and then the blueberries.

    3. Divide amongst your baking cup liners and sprinkle the tops with raw sugar.

    Bake at 350°F for 20 min.

    Let cool + serve or serve warm with a dusting of icing sugar and some clotted cream and jam.

    Sweet Honeycrisp Apple Cake

    image

    Sweet Honeycrisp Apple Cake Recipe:

    Ingredients:

    1 honeycrisp apple, shredded
    1.5 cups sugar
    1/2 cup olive oil
    2 eggs
    1 tsp vanilla bean paste
    3/4 cup full fat sour cream

    1 2/3 cup all purpose flour
    1 1/4 tsp baking powder
    1 tsp fleur de sel

    1 honeycrisp apple, thinly sliced with a mandolin
    Raw sugar for the top

    Method:

    Preheat oven to 350°F

    1. In a large bowl, combine the shredded apple, sugar, olive oil and the eggs. Mix vigorously with a metal wire whisk.

    2. Add the vanilla and sour cream until incorporated.

    3. In a small bowl, combine the flour, baking powder and salt.

    4. Gradually add the flour mixture into the batter and mix gently until combined and no lumps remain.

    5. Pour the batter into a 9″ square cake pan and top with the sliced apples and the raw sugar.

    6. Bake for 35 minutes and let it cool completely.

    7. Dust with powdered sugar and serve with a dallop of cream. Enjoy!

    Financiers (Almond Tea Cakes with Fig Jam)

    image

    Recently, I was asked to create a recipe on behalf of Bonne Maman using their Fig Jam.  Many of you may know them by their familiar jam jars with the checkered lids.  The first thing that popped into my mind was Financiers. These delicious golden gems pair filled with this delectable jam served with tea. For as long as I can remember, I have enjoyed eating Bonne Maman jams with my morning baguette and salted butter.  It’s such a treat!  Just one bite transports me back to France.
    image

    image

    image
    image

    For decades, Bonne Maman has created special preserves following traditional and cherished recipes. Today, Bonne Maman continues shaping the sweetest moments by producing their preserves in France using all natural ingredients with no artificial colorings, no additives or preservatives.
    image

    The recipe for Financiers is straightforward and requires little fuss or expertise.  As these are petit fours, you can be creative with your choice of moulds or filings.  I have used rectangular financier mounds,  savarin ring mounds as well as mini cupcake liners.  You can also use a greased mini or standard muffin tin for ease. For best results, the batter must be prepared hours in advance or best if left rested overnight in the refrigerator.

    image

    Recipe: Financiers (Almond Tea Cakes with Fig Jam)

    Makes approx 12-15 mini cakes

    Ingredients:

    3/4 cup unsalted butter

    1 cup granulated sugar

    1 cup ground almonds

    3/4 cup egg whites (from 6 large eggs)

    2/3 cup all purpose flour

    1/2 vanilla bean scraped or 1 tsp pure vanilla extract

    2 drops of almond extract

    1 cup Bonne Maman Fig Jam

    Mini baking moulds

    Method:

    Brown Butter:

    In a medium sized saucepan, bring the butter to a gentle boil until it turns a light golden brown. Take it off the heat and set aside to cool. Strain the browned butter into a small bowl.

    Preparing the Financier Batter:

    1.  In a large saucepan mix together the sugar, ground almonds and egg whites. Place the pan over low heat and stir for approximately 2 minutes until it’s heated through and the colour has changed slightly to white without overcooking the egg whites.
    2.  Remove the pan from the heat and stir in the vanilla, almond extract and the flour. Mix thoroughly and slowly incorporate the brown butter into the batter with a whisk.
    3.  Transfer the batter to a bowl and tightly seal with cling wrap.
    4.  Refrigerate for approximately 2 hours or overnight to allow the batter to rest and the flavors to infuse.

    Baking:

    1.  Preheat oven to 410°F and if you are using silicone bake ware, you do not need to butter them. If you are using metal molds or a cupcake tin, butter the insides and dust the interior with flour, tapping out the excess.
    2.  Remove the batter from the fridge and place the contents into a large piping bag or a cookie scoop for even results and ease of preparation.
    3.  Measure 1 cup of the Bonne Maman Fig Jam and set aside until you’re ready to use.
    4. Fill the bottom of each cavity with an equal portion of the Financier batter.
    5. Pipe or scoop a thin even layer of the fig jam followed by a layer of the Financier batter.
    6. Set the molds on a large baking sheet and bake for approximately 15 minutes or until the Financiers are golden brown and cooked through.
    7. On a large sheet of parchment invert the molds and transfer them to a cooling rack.

    Serve with your favorite cup of tea and enjoy!
    image
    image
    image
    image
    image

    *Disclosure: This post is sponsored by Bonne Maman. I received a free sample of the product for the purpose of this review. All opinions are my own.