Chocolat & praline flavored cake

INGREDIENTS 
cake 
50g of flour 
100g black chcooclat 
4 eggs 
50g of sugar 
Praline cream 
30cl crème fraiche ( or cream cheese) 
120g of  Sugar 
12g water 
200g of hazelnuts 
Chocolate praline topping 
200g of dark chocolate 


RECIPE 

Start by preparing the cake . Mix two whole eggs and two egg yolks with the sugar a few minutes then add the melted chocolate . Sift the flour and add to the mixture. beat two egg white with a pinch of salt  then incorporate them  into the cake mixture .Spread on a plate covered with a cooking paper and bake for 10 minutes at 180 °. Remove from oven and roll directly into the parchment paper to give it the right  shape.

 

In a saucepan, put the sugar and water and let it boil. then add the  toasted hazelnuts and mix well with a wooden spoon  . continue cooking until the  sugar is compleatly melted into caramel .Put the mixture over a  parchment paper and let it cool completely Break into small pieces and mix until your obtain a smooth mixture of the  praline. (It's also possible to use the praline paste that you can buy from a store). Whip the cream  and add half the praline. 

chocolate praline.Melt 200g black chococlat and add the rest of the praline. mix well. Unroll the cake, spread 3 / 4out praline cream and half the praline chocolate ways to make it to the center once the "bûche" is formed.

 

Roll the cake , cover with remaining cream and the chocolate praline  topping. decorate with  walnut, hazelnut amlond  ...) and place in the fridge for at least  4 hours.

 

Chocolate Mousse

INGREDIENTS: for about ten cups 

250g of chocolate 
100g of butter 
6 egg whites 
4 egg yolks 
40g of sugar 

RECIPE 

Cut the chocolate into small pieces and place in bain-marie to melt.  add the softened butter and stir a little bit

 

Continue stiring with a spatula until the mixture becomes smooth and shiny. take it from the bain-marie and add the egg yolks one at a time and continue to mix.

 

Beat the 6 egg whites with a pinch of salt, start at normal speed then switch to high speed.add 40 grams of sugar just before the end . Stir into the chocolate  mix gently with a spatula or Maryse making sure not to break the egg whites. place in cups and decorate with leaves menthe.placer refrigerate at least 3 hours before serving

 

Raspberry and lemon cheesecake

                              

INGREDIENTS

300g of ricotta cheese
250 g of cream cheese ( philadelphia)  or 550g of cream chesse if you dont have ricotta
10cl of milk
3 eggs
35g of flour
120g of sugar
60g of butter  

400g of fresh or frozen raspberry
250g biscuits with cinnamon)

lemon zests + lemon juice

RECIPE

Crush  the biscuits to obtain a powder.  Melt the butter and mix it with the biscuit.  Place the mixture into a mold with high sides and removable bottom  and place in the refrigerator

In a bowl place the ricotta and work in drummer for about 30 seconds just to soften.  Add the cream cheese and mix even for 30 seconds, then the flour, the eggs one at a time, mixing  30 seconds between each addition. add the lemon zest and juice .The mixture will become quite liquid, but it will  thicken during cooking.  Put the mixture over the cookies-dough. For cooking, you  should  follow exactly these steps: place the cheesecake in the oven (preheated) at 250 ° for 10 minutes, then lower the temperature to 90 ° and cook for one hour, then turn off the oven and leave the cheesecake  inside for another hour.

Pass the blade of a knife between the edge of the mold and the cheesecake  . if we do not this operation will crack in the middle when it will rest.Place in refrigerator for 24 hours then , garnish the top with fresh raspberry .  Serve chilled with raspberry sauce made with smached raspberry, lemon juice and sugar. decorate with mint leaves

Watermelon and feta cheese salad

INGREDIENTS 

1 quart of watermelon 
150g of feta cheese
mint leaves, parsley leaves 
one small onion 
1 lemon juice
olive oil 
salt and pepper 

RECIPE 

Cut the watermelon into small cubes. Remove the  seeds as much as possible. Cut the feta cheese into cubes as well. chop the onion and place it in the  lemon juice about ten minutes.. cut the parsley and the mint  leaves  into small strips. mix all the component  together and add the lemon juice with the oignon. Add salt , pepper and the olive oil to taste. Serve chilled as an entrée.