Thorkils fransk chokoladekage uden mel

Chokoladekage

200 g chokolade

125 g. Smør

150 g puddersukker

6 æg

Smelt chokoladen

Smelt smørret oven i chokoladen og bland

Pisk æggehviderne stive

Pisk blommer og sukker

Rør chokolade-smørblanding i æggeblommerne

Vend hviderne i

Bag v. 200 grader i 20 min.

9 miniforme

Bag v. 200 g ca 10 min

1/3 portion:

67 g chokolade

42 g smør

50 g puddersukker

2 æg

Pernilles Jødekager (fra Mariam)

375g mel
250g smør
125g sucker
Dejen skal hvile køligt et stykke tid og rulles til stænger som skæres ud på skrå.
Hakkede mandler eller nødder kommer oven på hver enkelt småkage som forinden er blevet vendt i et sammenpisket æg (dvs. kun den ene side)og drysset med sukker.
Bages cirka 10-12 min. Ved 180 grader. Husk bagepapir.

Vegan no-bake brownie

yield: 16-25 PIECES prep time: 15 MIN

INGREDIENTS:
1 cup nuts (I use half walnuts (50 g) and half almonds (75 g) but any nut you like is fine!)

6 tbsp (30 g) raw cacao powder or cocoa powder

1 tbsp chia seeds (optional)

1 tsp salt

1 cup (225 g) soft dates (such as Medjool) pitted*

2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish (optional)

For the chocolate ganache frosting:

2 tbsp raw cacao powder or cocoa powder

2 tbsp coconut oil, melted

1 tbsp agave nectar or any other sweetener (for a sweeter ganache, use 2 tbsp syrup)

DIRECTIONS:
In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.

Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.

Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.

Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.

Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.

To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil and the agave nectar until your result is a moderately thin, glossy glaze.

Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thick chocolate frosting. If it firms up too much, you can place it in the microwave for about 5 seconds and then stir to combine.

Spread the glaze atop the raw brownie square and garnish with more almonds.

Cut the brownie into 16-25 pieces (these are rich, and a little goes a long way).

  These bars can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.

Vegan Mousse au Chocolat

So yes, we’ve gone Vegan. One of the biggest challenges I had foreseen was to keep the cooking interest up – and I did not see tofu in front of my eyes, but I did see vegetables and fruits, which yes, we all like. 

The biggest revelation was to find out that the Internet exploded with Veganism (and as usual, I am the last to know) and Vegan recipes. I do like the sense of “clean”, “unprocessed” raw food, so apart from the crazies, who tell me that no sugar, no fat, no oil is good for you, I am riding the wave. 

Today’s dessert is made of AQUAFABA (aka water from a can of chickpeas, Coop’s works just fine) – you get the fluffiest hard peaks after 15 minutes of ferocius mixing (I didn’t even bother hand mixing or using those small hand-mixers – dumped everything in my KitchenAid, it got to a stage of epic hardness in about 15 minutes. It’s one of those situations where you don’t watch the bowl, just walk away for 15 minutes and come back to sheer, epic stiff meringue. 

Thank you to the source for the inspiration.  

INGREDIENTS

the liquid of 1 can of chickpeas (around 125 ml)

100 grams dark chocolate (get a good quality for this) – melted (bain marie)

1-2 tsp of either stevia, or confectioner’s sugar/icing sugar

a pinch of salt

 

Lena’s småkager

Småkager med tranebær

200 g mørk farin
200 g stødt melis (alm. sukker)
250 g smør
2 æg
450 hvedemel
1/2 tsk natron
2 dl hakkede mandler
Ca. 1 dl tørrede tranebær

Alt æltes sammen og trilles i pølser, der pakkes i film og lægges i fryseren eller køleskab. Når man vil bage, tages dejen op og skæres i ca 2 mm skiver mens den er kold. 

Bages ved 160 grader C ved varmluft 7 – 8 min.


Brioche/Kanelsnegl

Briochedej
360 g mel, hvedemel
30 g sukker
30 g smør
10 g salt
10 g gær
200 g vand
Kanelsnegle
50 g farin, brun
95 g smør
Kanel
80 g sirup
Hvide snegle
50 g marcipan, bittermassemarcipan
50 g sukker
50 g smør
vanilje
Briochedej:
Bland alle ingredienser på nær smør i 5 minutter.
Tilsæt smør og bland i 5 minutter mere.
Lad dejen afkøle i køleskabet i 20 minutter før brug.
Kanelsnegle:
Mix alle ingredienser sammen i en skål.
Hvide snegle/hvid remonce:
Mix alle ingredienser sammen.
Tag briochedejen ud af køleskabet og rul den ud til en firkant, der er 1 cm tyk.
Spred kanel eller hvid remonce og rul dejen til en roulade.
Skær dejen ud og lad sneglene hæve i en time.
Bag sneglene ved 180 grader i 10-14 minutter afhængig af størrelsen.
Dekorer med glasur eller chokolade.