Flourless Chocolate Tahini Soufflé Cake

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I have a particular weakness for flourless chocolate cakes. All you need to make this incredibly rich dessert is high quality bittersweet chocolate, sugar and eggs – that’s it! It’s simple enough to bake in under an hour yet fancy enough to impress your friends. When done right (I’m talking about whisking the eggs and gently folding in the ingredients), the intense chocolate flavor shines though a lightly textured center with a crackling crisp top and chewy edges.

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Recently, I’ve begun tampering with Claire Ptak’s chocolate sunken soufflé cake and I found that the addition of tahini to the cake batter takes it to a whole other level. The creamy tahini turns the originally dense cake into a silky and velvety consistency that melts in your mouth. Don’t worry about the savory/nutty notes of tahini, they’re very subtle and do not overpower the indulgent chocolate flavor.

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Recipe adapted from The Violet Bakery Cookbook

Ingredients:
100g bittersweet chocolate (70% cocoa solids)
100g dark chocolate (85% cocoa solids)
150g unsalted butter, cut into large cubes
60ml (4 Tbsp) high quality tahini
4 eggs separated, at room temperature
160g caster sugar
½ teaspoon vanilla extract
Dutch processed cocoa powder (for dusting on top)

Directions:
1. Preheat oven to 180°C (350°F). Butter a 9″ (23cm) springform cake pan and line the bottom with parchment paper.
2. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, and stir occasionally. Once they’re melted, remove the pan from the heat but keep the bowl over the pan of water to keep it warm. Stir in the tahini.
3. Measure 75g of sugar in a bowl of a stand mixer, add the egg yolks, and whisk for 4 minutes on medium high speed until the mixture has doubled in volume.
4. Set the bowl of melted chocolate on your work surface and gently fold in the whisked yolks. Do not mix until homogeneous, the mixture should be marbly.
5. Wash the mixer bowl, dry thoroughly and add the rest of the sugar (75g) with the egg whites. Whisk on high speed until medium-soft peaks form (do not over-whip). Then fold the whites into the chocolate until just mixed. Slowly pour the batter into the cake pan.
6. Bake for 25 minutes, until the top of the cake is puffed and just started to crack. Place the cake pan on a wire rack and let it cool for 20 minutes. To serve, remove the sides of the pan and slide the warm cake on a plate. Dust with cocoa powder.

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Blueberry Lemon Scones

Blueberry-Scones

Dreamy blueberry lemon scones with a perfect balance of crisp exterior and light soft center.

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They’re buttery, flaky, tart yet sweet, delicious, and so easy to make. In fact, these scones are ready in less than an hour– baking time included. I love how fast they come together although they might seem like a lot of work (which is a good thing if you’re trying to impress your friends).

I’ve had my share of failed scone recipes: too chewy, cakey, dry, or crumbly.  And I learned that the method of making scones is important because it affects their texture. So here are a couple of things to keep in mind when making these:

  • All your ingredients should remain cold. No exception! Butter cubes have to be freezing!
  • Whatever you do, do not overwork the butter. Kneading softens the butter and converts the protein in the flour to gluten, which results in chewy scones. So work fast and handle the dough as little as possible.
  • Place the tray of scones in the refrigerator before baking to ensure that they remain cold. Cold dough in high oven temperature result in flaky tender scones!


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Blueberry-Scones3Pair them with fruit jam, clotted cream, or whipped ricotta honey spread… my weakness.

Lemon Blueberry Scones (adapted from Pastry Affair)

Ingredients:
2 cups (240g) all-purpose flour
3 tbsp. granulated sugar
1 tbsp. baking powder
Zest of 2 small lemons
Pinch of salt
8 tbsp. (113g, 1 stick) butter, cold and cubed
60 ml (½ cup) heavy whipping cream
1 large egg, cold
1 cup frozen blueberries (or freeze fresh blueberries to hold their shape while baking)

3 tbsp. melted butter
1/3 cup turbinado sugar
2 tsp. cinnamon

Directions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry cutter (or two knifes), cut in the butter until mixture resembles coarse sand.
3. In a small bowl, whisk together the heavy whipping cream and egg then pour into flour mixture.
4. Mix until it just comes together as a dough.
5. Transfer dough to a work surface covered in parchment paper and form into a shallow rectangle (about 1”/2.5 cm thick) using your hands.
6. Press ½ cup of blueberries into the dough.
7. Using the parchment paper, fold the dough in half along the long side. Shape again into a rectangle and press remaining blueberries into the top of the dough.
8. Using the pastry knife, cut dough into four equal rectangles. Then cut each rectangle diagonally, making 8 scones.
9. Place scones on baking sheet lined with parchment paper and brush tops with melted butter. Lightly sprinkle with cinnamon turbinado mixture.
10. Place tray in the fridge for 15 minutes.
11. Bake for 25 minutes or until golden brown. Serve warm.

Moist Orange and Lemon Syrup Cupcakes

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This is my favorite Orange and Lemon Syrup Cupcake recipe. It’s light, fluffy, incredibly moist, and bursting with citrus taste. It’s not topped with frosting, so it’s very light and not too sweet. The zest is a very important ingredient because it gives a wonderful flavor: using a grater, just scrape the outer colored skin of the orange and lemon (don’t grate the white part because it has a bitter taste).

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It is a very easy recipe, it took me less than an hour to do these cupcakes. Seriously, you just need to mix all the ingredients together, fill the cupcake liners with the mixture, then make simple syrup for the baked cupcakes. So if you’re too lazy to work in the kitchen or simply don’t have time to whip up something yummy and homemade, this is the perfect recipe.

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I was really surprised at how moist and fluffy they are. At first I was skeptical about pouring a lot of syrup on the cupcakes because I was afraid that they will turn out too sweet. But it actually enhanced the orange lemon flavor and gave the cakes a super tender and light texture.

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Bon Appetit 🙂

Ingredients: (adapted from the book Cupcakes, a fine selection of sweet treats)
125 g (4 1/2 oz) unsalted butter, chilled and chopped
230 g (8 1/2 oz , 1 cup) caster sugar, superfine
2 teaspoons finely grated lemon zest (1 big lemon)
2 teaspoons finely grated orange zest (1 big orange)
3 large eggs, room temperature
125 ml (4 fl oz, 1/2 cup) milk
185 g (6 1/2 oz, 1+1/2 cups) self-raising flour, sifted (or check this substitute)

Lemon Syrup
100 ml (a little less than 1/2 cup) water
115 g (4 1/4 oz, 1/2 cup) caster sugar, superfine
Zest of 1 lemon, thinly sliced (or grated)
Zest of 1 orange, thinly sliced (or grated)

Directions:
1. Preheat the oven to 180 C (350 F / Gas 4)
2. Line 18 muffin holes with paper cases.
3. Place the butter, sugar, and lemon and orange zests in a saucepan
4. Stir over low heat until the sugar has dissolved
5. Transfer to a large bowl
6. Add the eggs, milk and flour and beat with electric beaters until just combined (I used a wooden spoon instead)
7. Divide the mixture evenly among the case.
8. Bake for 20 minutes or until a skewer comes out clean when inserted into the center of the cake
9. Transfer onto a wire rack to cool
10. To make the lemon syrup, place the water and sugar in a saucepan over a low heat, stirring until the sugar has dissolved
11. Add the lemon and orange zests, bring to the boil and simmer for 10 minutes, stirring occasionnally or until golden and syrupy.
12. Strain the syrup, pour over a little of the syrup on each cake (You can also decorate with some reserved strips of zest).