Three weeks since my last post ... it is high time to give some news of this long absence due to vacation or (malheureusement!!), or voluntary isolation in a meditation center or a alien abduction (!).
That was several weeks that the hard drive of my computer was showing signs of weakness causing crashes successive instability of programs and applications and whatnot. I kept somehow to use it but it was like using a cane to walk to help ... After a moment the cane broke.
And that's how I find myself without a computer and a disk containing all my data has passed away! In itself, the news was already hard to digest but this makes it more bitter is that among the losses already very important documents are all original photos not only personal but also those related to the blog, some were even being licensed. Not to mention my inbox that I can not see and whose settings will be reset!
And as if that were not enough, that's when I started using a computer other than my network connection suddenly stopped ... Murphy's Law, you know ..?
If I add to this that I am unable to get photos of what I continue to realize that the computer I use today has mood swings that do restart unexpectedly and unintentionally, that it has limited memory and it only has a QWERTY keyboard and software that is the most basic return after only three weeks is almost a miracle ... and Flickr in whom I have left some pictures in stock!
It took at least small chocolate cakes to compensate for that!
Especially when they are soft, lightweight, signed David Lebovitz and recommended by Deb of Smitten Kitchen . Of course, I gave the recipe to my sauce: less sugar, cream or soy cream instead of yogurt and especially the addition of chocolate chips in the dough for a more intense flavor and a decadent note ...
... frankly you do not need it at least ..??!
(for 12 to 18 cupcakes)
- 200g dark chocolate 60-70% according to taste 120g
- neutral oil type Sunflower
- 3 eggs 120g temperate
- cream (soy or kitchen) or yogurt
- 1 tablespoon lemon juice (if using cream)
- 180 to 200g of sugar to the chocolate chosen
- 1 pouch
- vanilla sugar 1 / 4 teaspoon almond extract 200g flour
- T55
- 1.5 tsp baking powder
- 1 / 2 teaspoon salt
- 30g dark chocolate
Preheat oven thermostat. 6 (180 ° C). Garnish with the footprints of a muffin pan with paper liners large (diameter 7 cm). Depending on the height of the boxes, you'll need 12 impressions (quite large cakes muffin American type) or 18 small-size oven.
Coarsely chop chocolate and place in a bowl or heatproof bowl. Add half the oil (60g) and then place the bowl over a pan of simmering water and melt gently in a double boiler, stirring occasionally.
soon as the mixture becomes smooth and homogeneous, remove from heat and set aside.
Pour cream into a small bowl and add lemon juice, mix and let stand 5 to 10 min.
In a medium bowl, whisk the eggs with the remaining oil (60g) and sour cream just until blended. Add sugar, vanilla sugar and almond extract and beat several minutes until a homogeneous mixture.
In a large bowl, mix flour with baking powder and salt. Dig a well, pour the egg mixture and mix very roughly. Add melted chocolate and mix until a smooth paste. Stir the chocolate coarsely chopped.
Spoon batter into the boxes to the 3 / 4 of the board, oven and cook for about twenty minutes (less time for mini-muffins): a toothpick inserted in center of cake should come out clean but center should remain soft.
Place pan on a rack and let cool fair. Serve plain or so cupcake with frosting light to accompany a coffee or a dessert with some whipped cream and berries.
These snack cakes
remain soft for several days: Store in an airtight container at room temperature.
Source: Adapted of The Sweet Life in Paris by David Lebovitz 
via Smitten kitchen
via Smitten kitchen 
