Made from only two ingredients: white raw organic sesame seeds and chocolate. Just melt them for 30-40 seconds in microwave (I hate doing this) and mix together with spoon and put in freezer until it is harden and cut.
I may say this is the best chocolate cakes I ever baked so far. Very happy with the result. It is shinny inside. Added Cabernet Sauvignon and Rum and it is melted in the mouth. It is bitter sweet, thanks to the cocoa powder which gives as lightly bitter taste to this wonderful art!!
Ingredients: Italian couverture chocolate, organic vanilla sugar, eggs, organic cake flour, cocoa powder, organic milk, fresh cream, Cabernet Sauvignon and Rum.
This is variation of my all time favourite small cakes, Friands. I replaced the cake flour using oatmeal (on the right) and quinoa (on the left) while all remaining ingredients are the same. The one using oatmeal tastes great with a slight rough texture but lots of people love them. The one using quinoa is less sweet, this is due to slightly bitter taste of quinoa. People who does not know the taste of quinoa thought I added ginseng on the batter! Some people said the one with oatmeal is good with tea, while the quinoa version is good to eat with coffee. Well, all up to you guys but I am very pleased with the results although you need to take extra care when removing the cakes from the mold as due to its gluten-free nature, it is easily break when just came out from oven.
This is different with American type Brownies. Lots of alcohol. I used Cointreau which matches very well with chocolate. I did experimenting using different types of organic flour and even replacing some butter with avocado.
Ingredients: Italian Couverture Chocolate, unsalted butter, organic milk, kampong eggs, organic cake flour, organic oatmeal flour, organic quinoa flour, walnuts, hazelnuts, avocado and Cointreau