CHOCOLATE CAKE WITH ALMONDS AND STRAWBERRIES

STRAWBERRY COULIS AND DELICIOUS STRAWBERRIES

CAN'T RESIST!

CHOCOLATE CAKE WITH ALMONDS AND

STRAWBERRIES

This irresistible chocolate cake will delight your senses! The association strawberry-chocolate is so delicious! Enjoy with a glass of Champagne!

Preparation: 30 min; cooking time: 15 min.

Serving 4

Ingredients for the cakes:

3.5 oz dark chocolate (70 % cocoa)

2 1/8 oz salted butter

3 oz sugar

1 ¼ oz all purpose flour

7/8 oz almonds, chopped

2 eggs

Ingredients for the strawberry coulis and finish:

1 lb. strawberries

2 tbsp Confectioner’s sugar

½ tbsp fresh lemon juice

1 tbsp water

Prepare the coulis. Put ½ lb strawberries, sugar, lemon juice and water in the bowl of a blender and combine until liquid and smooth. Strain and pour into a little plastic container. Refrigerate.

Keep ½ lb of strawberries for garnish each cake.

Preheat oven to 350 F.

Butter and flour 4 little molds and place them in the refrigerator.

Melt the chocolate and butter in a medium bowl over warm water in a medium saucepan (Bain Marie).

When the chocolate and butter are melted, take the bowl out of the water.

Add the sugar and flour and combine.

Add the eggs and stir.

Add some chopped almonds, keeping a few pieces for garnish.

Pour the cake mix into the molds.

Bake 15 minutes.

Serve hot with strawberry sauce and fresh strawberries.

Bon Appétit!

ENJOY!

COD WITH CLAMS AND MASHED POTATOES

VERY TASTY!

COD WITH CLAMS AND MASHED POTATOES

Fantastic and original fish recipe! I love the association of shellfish and cod with melting potatoes! Enjoy this delicious recipe with a Riesling from Alsace!

Preparation: 20 min; cooking time: 45 min.

Serving 4

4 cod fillets (about 6-ounce and 1 ¼ inch thick)

24 clams, washed thoroughly

2 tbsp olive oil

2 tbsp flour

3 garlic cloves, minced

½ cup clam juice

½ cup white wine

6 large gold potatoes

5 tbsp butter

2 tbsp Italian parsley, chopped

Salt and pepper

Fleur de sel for the potatoes

Pinch of smoked paprika

Preheat the oven to 375 F.

Put the potatoes in a medium stockpot and cover with cold water. Bring to a boil and cook until tender, about 20-30 minutes depending on the size of the potatoes.

Wash thoroughly the clams in cold water, drain and rinse several times, until there is no more sand.

Season the cod with salt and pepper and dust with flour.

In an ovenproof large frying pan, heat 1 tbsp of olive oil on high heat. Add the cod and cook until golden, about 4 minutes. Flip the fish transfer the pan into the oven and roast for about 10 minutes.

Heat the remaining 1 tbsp of olive oil in a large sautéed pan. Add the garlic and clams and cook over high heat for 1 minute. Add the wine and cook 1 minute. Add the clam juice and cook until the clams open, about 8 minutes. Add 2 tbsp of butter, stirring and swirl until melted. Add the parsley and combine.

Drain the potatoes and peel them. Mash them with a fork. Add 3 tbsp of butter and season with fleur de sel and pepper.

Serve the fish and clams over the potatoes; scoop the sauce over fish and clams. Sprinkle with smoked paprika.

Bon Appétit!

French Recipes and Cuisine