Tarte au Chocolat Noir // Dark Chocolate Tart

Tarte au Chocolat1I’ve been craving Chocolate for weeks now, but after a super Weird chocolate allergy on December I wasn’t very sure to try chocolate again.

As that promise was hard to keep, my Father in Law asked me a Thin Dark Chocolate Tart for his BDay before leaving to the States so I gave up to my chocolate fear and made this (awesome) dessert.

Is very French style to do very thin tarts as dessert after a heavy dinner, so If you are looking for something sophisticated, balanced and not too sweet this chocolate tart is for you.

You will need:
Yield: 6 – 8 servings


Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 20 g of almond flour
  • 25 g of egg
  • 125 g of flour
  • 1/2 vanilla bean scrapped
  • a pinch of salt
  • a little bit of water

Put the butter in a mixer bowl and beat until smooth and creamy.
Add the sugar, ground almonds, and vanilla bean seeds. Mix until well combined.

Add the egg. Be sure the egg is fully incorporated before adding the next ingredient.
Combine the flour and salt. Add to the dough in about three parts. Mix until just it comes together. Attention here: Be very careful and for any reason Do not overwork the dough!

It’s better to have a lumpy dough rather than a overworked one.
Turn the dough into a disk and wrap them with plastic wrap and store in the fridge for an hour.

Remove the dough from the fridge, and roll it between two sheets of parchment paper. Work quickly…like that the dough will stay manageable and not soft and overworked.
Line your tart ring with the dough and put it back in the fridge for at least 1 hrs to rest.

Preheat the oven to180°C
Bake for 15-20 minutes until it’s golden brown.

Tarte au Chocolat2

Chocolate Ganache:

  • 240 g of liquid Heavy cream (full fat … sorry ^.^)
  • 18 g Glucose Syrup
  • 35 g of butter
  • 220 g of Dark chocolate
  • cocoa powder to sprinkle

Weigh the darkchocolate, chop it and put it in a bowl. set aside.

In a small casserole bring to a boil the cream, glucose and the butter.

Pour the cream mixture over the chocolate and gently mix the whole withour incorporating any air bubles. If you have bubles pop them!

When the chocolate in all silky and bright, pour it over your prebaked tart crust. Lei it set for 20 min room temperature and then refrigerate.

When the tart is completely set, sprinkle cocoa powder to decorate.

Tarte au Chocolat3

Hope you love it, and guess what?? No allergy this time =D.




Italian Biscotti

Hi I’m Sara and I’m doing Diet! =O Horror screammm!!
I’m so bad dieting, I have cravings all the time, there’s just something wrong in my head, as soon as I say the word diet, my body hurts and I need sugar. LOL
You know I’m all about pastry, so how the heck I’m supposed to do the diet? Well, with a lot of courage, water and sleeping I survived the 1st week! Yeahhh, so I needed to indulge myself and my hubs… Flavia, our Lebanese guest mentioned the other day, she loved Biscotti so, I said: Why Not! Biscotti it is!
Honestly, I never thought they where so EASY to make, takes a little time but when ready, these are just incredible.
Looking for the right recipe, I read some online articles about Gina DePalma and her Mosaic Biscotti, even saw a video and she is super funny so it was a “coup de foudre” and I went for her recipe with no hesitation.
I’m really glad I did cause they are so good.
Recipe by: Gina DePalma
Yield : Makes about 4 dozen biscotti
You will need:
  • 3 ½ cups unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 large eggs
  • 2 large egg yolks, plus 1 egg white for glaze
  • 2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 8ounces semisweet or bittersweet chocolate, coarsely chopped
  • 2 cups of hazelnuts, coarsely chopped
  • 2 cups whole, unsalted pistachios, coarsely chopped
  • 1/2 cup of cranberries
  • 1/2 cup of walnuts

In a medium bowl, whisk together the flour, baking powder and salt and set aside.

Using an electric mixer fitted with the paddle attachment, beat together the eggs, egg yolks, and 2 cups sugar on medium speed until pale and thick, Beat in the vanilla extract,

In this moment you can separate your dough in 2 parts as I did. In one bowl I added hazelnuts and chocolate chips to the dough, and in another I mixed in the pistachios, cranberries, walnuts and almonds.

You can substitute the nuts as you desire, even add some white chocolate =P, incorporate the nuts until the dough is thoroughly mixed.

Preheat the oven to 165°C . Lightly grease two large baking sheets with parchment.

Using floured hands, divide the dough into 5 equal portions, to do the right size log (mines where way too big and difficult to cut)

On a lightly floured surface, shape each portion of the dough into a log about 1 ½ inches in diameter and 1 inches long.

Place 2 of the logs on one of the baking sheets, 3 inches apart, and 3 of the logs on the second baking sheet, also 3 inches apart.

In a small bowl, beat the egg white with a fork until frothy. With a pastry brush, glaze each log with the beaten egg white.

Bake the logs until they are lightly golden brown, firm to the touch, and just beginning to crack slightly around 25 minutes.

Allow the logs to cool on the baking sheets on a wire rack until they are cool to the touch, about 40 minutes.
Reduce the oven temperature to 135°C.

With a sharp, serrated knife, slice the biscotti slightly on the bias into wide slices. (Mi knife its just So Bad)

Lay the slices on the baking sheets in a single layer. Return them to the oven and cook for 25 minutes more, or until they are toasted, dry, and crisp.

Cool the biscotti completely on the sheets, then store them in an airtight container kept in a cool, dry place for up to 2 weeks.

Enjoy with coffee, tea or even milk.

If you try them please tell me what you think.

By the way, I put way too much chocolate so the cutting process wasn’t very smooth. Next time I’ll put less =(

Advice: If you have an offset serrated knife, you will be in heaven cutting the biscotti slices. Mine is a bad knife so the cuts aren’t too pretty.

My rustic biscotti were great in taste so see you next time ❤

Bon appétit,


Pâte à Choux…Chocolate Eclairs and Profiteroles

This weekend was all about preparation and planning. The Hubs birthday is the 26th and as I will be busy next week I was really urge to practice the famous French pâte à Choux.

Every year for his BDay he gets a giant chocolate éclair and this year I wanted be the one who do it! After 2 tries, and complete catastrophic results I was so scared not to be able to do the cake, but with the right recipe and technique you will get there as I did.

So hear up fellas, here is my profiteroles and éclairs recipe.

For the Pâte à Choux you will need:

  • 300 g of water
  • 100g of butter
  • 200 g of all purposed flour
  • 5 g of salt
  • 6 eggs (depending of the consistency of the dough)


In a sauce pan, over medium-high heat, bring the water, salt and the butter to a boil. Let it boil for 2 minutes until well dissolved.

Remove the sauce pan from the heat and mix in the flour. You can put all the flour at once, just be sure to mix well until the flour is well incorporated and forms an uniform dough.

Put  the casserole back on the heat (medium-low) and start to dry the dough, meaning stir up energetically. Don’t let the dough sticks to the bottom. Never stop stirring. For about 3 minutes.

Transfer the dough to a bowl and add the eggs, one at a time. Be careful and make sure the dough is not too soft (liquid)

When you add the 4 first egs you will see that the dough seems to not come together but at the 5th or 6th egg all will get together and nicely uniform.

Line your baking tray with parchment paper. Transfer the dough to a pipping bag, with a 10 mm tip and start pipping dots of 4mm for the profiteroles and lines of 7 cm for the éclairs

In a small bowl whisk and egg. and with a pastry brush, brush a little of the mixture over the profiteroles and éclairs.

Preheat the oven at 200°C and bake the profiteroles for 15-17 minutes or until golden.

For any circumstances, do NOT open the oven in the first 10 minutes or the profiteroles will NOT grow.

Fill up the profiteroles with chocolate or vanilla pastry cream.

To decorate, spread some chocolate or vanilla glaze.
For the chocolate glaze you will need:

  • 80 g of bittersweet chocolate
  • 20g of butter
  • 15 g of icing sugar

Melt the chocolate and butter in a microwave or over a double boiler. Add in the icing sugar and stir well.

Glaze your profiteroles and éclairs and refrigerate.

Hope you like it.

Have a lovely day,


Cherry, Almond and Chocolate Mini Cakes

Cherry season is here! My very favorite fruits, I love their taste, color and texture.

That dark red blood color is just amazing and dramatic. I wanted to do do small cakes, nothing too heavy or boring, and I was crazy to include cherries in the recipe, so I remember being hooked by a post from Aran of Cannelle et Vanille.

I found her post very inspiring and the combinations of ingredients was perfect. Thinking about “le mariage” of almonds, chocolate and cherry was just meant to be, so I went for it but with a big twist in the recipe.

I didn’t wanted the cakes dense, more light and cake like.

For the Cherry, Almond and Chocolate Cake you will need:
Inspiration by: Cannelle et Vanille

  • 150 grams almond paste (I used ground almonds)
  • 2 eggs
  • 100 grams butter
  • 50 grams of sugar
  • 100 grams bittersweet chocolate (melted)
  • 20 gr cocoa powder
  • 100 grams flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp Buttermilk
  • cherries, pitted and cut into pieces

In the bowl of an electric mixer, cream the almond paste with one egg until it becomes a smooth mixture, add the second egg and whip for about 3 minutes or until well incorporated.

Melt the butter and the chocolate over a double boiler.
Add the chocolate/butter mixture to the almond/eggs mix and whip in low speed, until combined.
Add the buttermilk and whip til all comes together and forms a paste.

Separately, combine the flour, cocoa powder, sugar, baking powder and soda. Mix.
Add the dry mix to the chocolate mixture and fold.
Fold in the pieces of cherry and mix to distribute evenly.

Put a big scoop of batter into molds (half way up) and bake at 180°C for 15 minutes.

I also did very small cakes so the baking time was less.

Decorate the mini cakes with some icing sugar and a piece of cherry (optional).

Enjoy the cakes with some milk and you are good to go.

Bon appétit,



Dark Chocolate Cake with Berry Swiss Buttercream

Craving chocolate cake?? Oh YES, I was.

What to do? Choco cake with what? mmm not too sweet, I think fruity! So, having strawberries left from the previous tart, plus a cup of frozen raspberries in the fridge, I went for a berry frosting, and a Swiss Buttercream just sounded right!

I like my chocolate cake airy, light and moist (I hate that word), sounds weird =P, but anyways I like my cake NOT dry, so you got my point, so I went with my very secret weapon.
I promise you’ll love this recipe.

For the Chocolate Cake you will need:

  • 3/4 cup all use Flour
  • 3/4 cup of sugar
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 6 – 7  tbsp of unsweetened cocoa powder
  • 3 tbsp of melted unsalted butter
  • 5 tbsp of buttermilk
  • 1 large egg
  • 1 large egg white

Preheat the oven at 175°C

In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix

With an electric mixer or with a spatula, combine the cocoa powder and 4 tbsp of how water. this will form a thick paste and intensify the chocolate flavor.

To the chocolate paste add the butter, the buttermilk, the egg and the egg white and beat the all until well combine.

Incorporate the chocolate mixture to the flour mix, and beat until creates a smooth and uniform lump free batter.

Pour the batter in the cake pan and bake for 20 minutes.

Let the cake fully cool in the pan, on a wire rack.

For the Berry Swiss Meringue Buttercream you will need:
Recipe adapted from: Sweetapolita
Yield: 5 cups (I made the half)


  • 150 g of fresh egg whites
  • 250 g of sugar
  • 280g of butter, cut into cubes and cool, but not cold (the real recipe use more , but for me 280g worked perfectly)
  • 2 teaspoons pure vanilla extract
  • About 1 cup, of  strawberries and raspberry puree
  • pinch of salt

If using strawberry puree, place a handful of frozen strawberries and raspberries in a food processor, and process until a smooth puree. Set Aside.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly (gently), until the sugar has completely dissolved and the egg whites are hot.

With an electric mixer, whip until the meringue is thick, glossy, and the bottom of the bowl feels room temperature.

With mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture.

Add vanilla and salt, continuing to beat on low speed until well combined.
Add the berry puree and blend until combined.

Start assembly the cake when completely coled.
Cup the top to level the cakes. Do your best to make them the same size.
Place one cake tire and scoop a ball of buttercream, spread evenly and place the second tire.

Add another scoop in the top of the second tire and spread, if theres excess dont worry, spread it in the cake’s sides to reach an uniform and straight surface.

Refrigerate for 20 minutes? The buttercream will get hard and allow you to work better without scrapping the top of the cake off.

Add a little more buttercream in the top and sides, and smooth the surface.

I spread some sprinkles for decoration. I love sprinkles.

Have a lovely day,

Bon appétit,