RECIPES – We all know a chocolate addict, it could be your father, your girlfriend or just you. For breakfast, afternoon tea, or dessert, many of us include it in our diet. So good news, here are four chocolate dessert recipes to delight cocoa fans.
Julia Pairot is responsible for the cookbook "Les Délices de Julya, addict au chocolat", released on October 22. After sharing these recipes on social media for nearly four years, the blogger has taken it to the next level with this first book.
As she explains in the book, she offers "gourmet, healthy recipes, and above all very easy and accessible to everyone, whatever your level in the kitchen."
1. Fake Brookie
Ingredients for the chocolate dough
100 g of applesauce 100 g of T55 wheat flour 150 g of pastry chocolate
5 cl of vegetable milk
Ingredients for the plain dough
30 g of brown sugar
2 tbsp. tablespoon of oil 5 cl of vegetable milk
150 g of T55 wheat flour
1 tsp. 1/2 teaspoon baking powder 50 g chocolate chips
1 / For the chocolate paste, melt the chocolate in a double boiler.
2 / In a bowl, combine the rest of the ingredients.
3 / Add the melted chocolate and mix again. Pour the chocolate dough into the mold and set aside.
4 / For the plain dough, combine the eggs, sugar, oil and milk in a bowl.
5 / Add the flour, baking powder and half
chocolate chips then mix again.
6 / Pour the preparation over the chocolate dough. Sprinkle the dough with the remaining chocolate chips.
7 / Bake for 30 to 35 minutes at 180 ° C (th. 6).
8 / Let the cake cool well before removing from the mold.
advice: If the cake browns too quickly, cover it with aluminum foil to fi nish.
2. Marble cake (vegan)
100 g of pastry chocolate 150 g of applesauce 50 g of brown sugar
12.5 cl of vegetable milk 5 cl of oil
180 g of T55 wheat flour 1 sachet of baking powder 1 pinch of salt
1 / Melt the chocolate in a double boiler.
2 / In a bowl, combine the compote, sugar, milk and oil.
3 / Add the rest of the ingredients and mix.
4 / Divide the dough into 2 bowls.
5 / Pour the chocolate into one of the bowls and mix.
6 / In a cake mold, pour the dough, alternating the 2 preparations.
7 / Bake 40 minutes at 180 ° C (th. 6).
3. Cookie mug (microwave cooking)
1 egg yolk
½ tsp. peanut butter
25 g of applesauce 1 tsp. brown sugar
1 pinch of salt
30 g of T55 wheat flour
1 handful of chocolate chips
1 / In a bowl, combine the egg yolk, peanut butter, compote, sugar and salt.
2 / Add the flour and chocolate chips then mix again.
3 / Pour the preparation into a mug.
4 / Cook in the microwave for 1 minute and 30 seconds at 750 W.
Advice: You can keep the egg white to incorporate in a pie or an omelet. For a vegan version, the egg yolk can be replaced by half a mashed banana.
4. Peanut-chocolate-coconut-raspberry muffin (no bake)
40 g of mixed oats 10 g of coconut flour
40 g of pastry chocolate 4 tbsp. raspberry jam
4 tbsp. peanut butter
1 / In a bowl, mash the banana with a fork then add the oats. 2 / Incorporate the coconut flour and mix. 3 / Melt the chocolate in a double boiler, leave to cool. 4 / Divide the preparation obtained between 4 muffin cups to fill to a third of the height. 5 / Add 1 spoonful of jam to each mold, followed by 1 spoonful of peanut butter. 6 / Finish by pouring chocolate into each mold and set aside for at least 1 hour in the fridge or 30 minutes in the freezer, while the chocolate hardens.
Advice: These muffins keep refrigerated. You can replace the raspberry jam with the jam of your choice or, for even more indulgence, with spread (see homemade spread recipe on page 88) or caramel.
Which recipe will make you fall for it?
See also on The HuffPost: Can you make that egg "pancake"?