FONDANT AU CHOCOLAT: MELTED CHOCOLATE CAKE + WALNUTS

This fondant (melted, in French) is so easy to make, keeps well overnight so it's perfect to make ahead if you're serving it at a party, and - most importantly - it's unbelievably delicious! No need for special ingredients other than the very best dark chocolate you can get, no complicated techniques, no gadgets needed other than a whisk or a spoon, and takes no more than 45 min. from start to finish (once you have all the ingredients lined up... mise en place)!

In all the years I've made this cake, I can't believe I haven't photographed it until now. Enjoy!

FONDANT AU CHOCOLAT: MELTED CHOCOLATE CAKE + WALNUTS

makes: 1 8 in. cake, 6-8 servings

- 3/4 cup sugar

- 2/3 cup water

- 6 oz. dark chocolate, roughly chopped (I usually use 55%-65% Valrhona)

- 3/4 cup butter, diced

- 2 eggs, lightly beaten

- 1/2 cup AP flour

- 1/2 cup chopped walnuts (or any other nuts, or none if you want a plain cake)

Confectioner's sugar for dusting (optional)

1. Combine the sugar with the water in a medium saucepan and heat until it simmers and the sugar is dissolved. Don't boil the sugar and water mixture! Add the chocolate and stir until melted. Add the butter and stir until melted. Remove from heat and let it cool for a few minutes while you prep the next steps. 
2. Put a deep baking sheet (or an oven-proof pan large enough to hold the cake pan) in the middle of the oven. Preheat the oven (with the baking sheet/pan in it) to 350F/180C. Grease an 8 in. cake pan with butter and line the bottom with parchment paper; lightly brush the parchment with butter. Boil 2-3 cups water.
3. Add the lightly beaten eggs into the chocolate mixture and whisk until mixed well. Mix in the flour and chopped walnuts (or whatever nuts you're using, if any). Pour the batter into the greased cake pan, set the pan on the rimmed baking sheet in the oven, and pour hot water into the rimmed baking sheet until it reaches a depth of 1/2 in. or so.
4. Bake for 30 to 35 minutes, until the center is firm (but not too firm or else the sides will be overcooked). Let it cool for a while before turning it out onto a serving plate, and let it cool completely before dusting with confectioner's sugar.
5. Serve as is with coffee, or with whipped cream (the cake is sweet enough that we like it with unsweetened whipped cream). Or if you have an impossibly sweet tooth: serve with vanilla ice-cream.

CHOCOLATE ALMOND CANTUCCI (BISCOTTI)

Adapted from Alice Waters' The Art of Simple Food, one of my favourite American cookery books.

Cantucci are made to last a long time so the dough has no perishable fats that could go rancid (oil, butter, etc.), so if anyone is trying to pass off cantucci containing any fat other than eggs, they're not cantucci! These are also known as biscotti (biscuits) outside Italy/Europe. But really, they're a specific biscotti from Prato. Regardless, they come together in no time and are very versatile... delicious with pine nuts or any other nut, raisins, chocolate shavings, etc.

They're supposed to be very dry, and are usually enjoyed dipped into coffee or a sweet dessert wine - traditionally Vin Santo -  when they soften a bit, making them bite-able.

Chocolate Almond Cantucci (Biscotti)
Makes 2-3 dozen biscuits, depending on the size of the loaf and thickness of slices

- 2 cups sliced almonds
- 1-3/4 cups unbleached all-purpose flour
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp almond or vanilla extract
- 3 eggs, room temperature
- 1 cup sugar
- 2 tsp citrus zest (lemon or any type of orange)

1. Preheat the oven to 350 F/175 C. Spread the sliced almonds on a baking sheet and toast in the oven until just fragrant, about 7 min.
2. In a large bowl beat the eggs, sugar, vanilla (or almond) extract, and zest until the mixture falls in a nice ribbon (3-4 min.).
3. Mix in the flour, cocoa powder, baking powder, and salt, and fold the almonds into the dough (it will be a very stiff batter rather than a dough).
4. On a baking sheet lined with parchment paper, divide the dough into two portions. Shape into 3-4 in. wide logs using moistened hands so it doesn't stick. The dough will spread a bit so space logs at least 3-4 in. apart. Re-moisten hands as needed and smoothen out any lumps or unevenness in the logs.
5. Bake until just firm, 25-30 min. Remove from the oven and cool for 10-15 min. (If baked or cooled for too long the logs might harden, making it difficult to slice them so do keep and eye on the time).
6. Reduce the oven temperature to 300 F/150 C.
7. Remove each cooled log from the parchment and set on a cutting board. Using a serrated knife, cut log into diagonal slices, about 1/2 in. thick  Lay the slices on the baking sheet - they can be quite close together, don't need to be spaced (use two baking sheets if needed, although I have never needed to do that).
8. Bake cut cantucci for 10 min., then flip onto the other side and bake another 10-15 minutes until crisp.
9. Enjoy with a coffee, espresso, or a dessert wine. The crumbs from cutting the biscuits are terrific on ice-cream! 

MENDIANTS AU CHOCOLAT

Just thinking about mendiants au chocolat gets me excited! They're beautiful, smell heavenly, taste delicious, have a romantic side to them, and a plateful presents endless possibilities. Basically like a roomful of ideal men!

Mendiants au chocolat are a traditional southern French Christmas-time confection of chocolate discs topped with nuts and dry fruits. Mendiants - mendicants or beggars in English - refers to the four monastic orders in the Church: Dominican, Franciscan, Carmelite, and Augustinian. Each order is represented by a specific topping based on the colour of their robes: hazelnuts for the Augustinians, raisins for the Dominicans, figs for the Franciscans, and almonds for the Carmelites.

I really love this romantic way of commemorating the orders and thinking about them at an important time of the year for Catholics and others alike. I equally love the elegant simplicity of mendiants au chocolat. And the versatility of toppings that creates a variety of textures and flavours on the tongue. Like a party that lasts all night... and if you know me, you know how much I love a party!

I make them during the holiday season as one of my edible homemade gifts when I go to parties or have friends over, but I also make them throughout the year. I think they make a really lovely gift at any time. Get creative with toppings: nuts, dried fruits, bits of biscuits or pretzel sticks, fleur de sel or other coarse natural salt, candied flowers, candied ginger or other fruits, fruit peels, pumpkin seeds...

While you don't need to stick to the traditional toppings, be mindful to keep the mendiants bite sized and don't crowd the small discs of chocolate. You want the chocolate to come through as much as the toppings. So use the best quality milk or dark chocolate you can find, and a few excellent toppings.

Mendiants au Chocolat

makes: ~ 3 dozen

- 16 oz. Callebaut 60% or other top quality dark chocolate  - not couverture (I use Valrhona or Callebaut, but Scharffenberger or Ghirardelli will do)

- nuts (raw or roasted): cashews, almonds, pistachios, hazelnuts, walnuts, pecans...

- dried fruits

- candied ginger, orange peel, or candied flowers
- dried coconut flakes 

- dried herbs: rosemary, mint

- biscuits

- salt: fleur de sel, pink Himalayan, black Cyprus sea salt flakes

1. Line a few baking trays or other flat work surface with parchment paper.
2. Completely melt the chocolate in a double boiler (temper if you wish, but it's not necessary).
3. Using a 1/2 tsp. measure, drop the molten chocolate onto the prepared parchment paper. It will naturally form a circle - resist the temptation to spread the chocolate into a circle, let it form naturally.
4. Top with a combination of toppings and allow to cool completely. Refrigerate till the chocolate is hardened.
5. Store in the fridge for up to 4 days.

ALMOND AND CASHEW BUTTER CHOCOLATE FUDGE

I love homemade nut and seed butters for many reasons: they're easy, quick, additive-free, fresh, you can make any combination and quantity you want, and you can do so much with them. Like this "fudge" with almond and cashew butter.

If you want to know how to make nut butter at home, check out my almond butter blog post. Feel free to use a single nut butter or a combination - hazelnut, almond, pumpkin seed butter, tahini, whatever you fancy. Store-bought nut butter certainly works in this recipe, just make sure it is made with only nuts and has no additives like sugar or oil.

I sometimes toss 1 - 2  of these into my breakfast smoothie - totally delicious.

Almond and Cashew Butter Chocolate Fudge

Makes: approximately 25 pieces

- 1/2 cup homemade almond butter
- 1/2 cup homemade cashew butter
- 1/4 cup coconut oil
- 1/4 cup maple syrup, preferably Grade B
- 1/4 cup cocoa powder (not hot cocoa or hot chocolate mix!)
- 1/2 tsp. cinnamon
- 1/2 tsp. salt

Optional garnishes:
- 2 tbsp. unsweetened coconut, shredded or flaked
- 2 tbsp. pumpkin seeds, toasted or raw

1. Mix everything except garnishes in a bowl. Taste the mixture and add 1 tbsp. maple syrup at a time to adjust sweetness.
2. Spread in a pan to make a 1/2 in. thick layer. Smooth the top and gently press on the garnishes (if you just sprinkle the garnishes on top, they won't stay on).
3. Freeze for at least 2-3 hours. Remove the fudge from the pan and cut into approximately 1-1/2 in. square pieces (I find it easiest and fastest to cut the fudge into 1-1/2 in. strips in the pan itself, then remove it from the pan 1 strip at a time and cut into squares.) Store in the fridge.

MOIST CHOCOLATE BANANA CUPCAKES

There isn't a whole lot to say about this recipe... except that it's fantastic! I adapted it from a recipe on the Joy of Baking website (link below, just before the recipe). I used a vanilla frosting, but the one on the website sounds delicious, and as are most recipes on the website, it's very manageable. Although this recipe says it's for cupcakes, it's my go-to recipe for a moist, delicious chocolate cake. This recipe makes one 8 in. round cake.

The hot water makes a difference because it activates the cocoa and draws out the chocolate-y flavour without being over-bearing. Also, butter, olive oil, or coconut oil are really the only fats I use for baking. Generally, if a recipe calls for oil, I use olive oil. I always have it at hand, and it's got natural emulsifiers that results in cakes with a moist crumb even after refrigeration. And no, you won't get an olive oil flavour in your cake at all.

I used *very* ripe bananas for the best flavour. Really ripe. Blackened skin ripe. Blackened skin, soft to the touch ripe. But really, even if your bananas have lots of black spots on them, they're fine to use. Don't bother using unripe bananas... won't work.

Moist Chocolate Banana Cupcakes

Servings: 12 regular cupcakes, 24 mini cupcakes

Adapted from this recipe.

**See Notes for additional information on sugar, oil, and eggs**

- 1 cup all-purpose flour
- 3/4 cup demerara sugar

- 1/3 cup cocoa powder, unsweetened regular or Dutch-processed

- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2 medium sized ripe bananas, mashed
- 1/2 cup hot water, not boiling
- 1/4 cup milk
- 1/4 cup olive oil
- 3/4 tsp vanilla extract

- 3/4 tsp almond extract (optional)

1. Preheat oven to 350 F/180 C.

2. Line 12 regular or 24 mini muffin cups with paper liners, butter each cup, or spray with your favourite non-stick vegetable spray.
3. In a large bowl mix well the dry ingredients - sugar, flour, cocoa powder, baking powder, baking soda, and salt.
4. In another large bowl, whisk together the wet ingredients except hot water - eggs, mashed banana, milk, oil, vanilla extract and almond extract if using.

5. Add the wet ingredients to the dry ingredients and stir or whisk until combined.

6. Add the hot water and mix. The batter will be quite thin but don't worry it's fine.

7. Pour or spoon the batter into the muffin cups no more than 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Remove from oven and let cool on a wire rack.

9. Frost with your favourite frosting - or serve plain with a side of whipped cream or ice cream.

Notes:

1. I always use demerara sugar, but you can also use any other unprocessed sugar like evaporated cane juice. White granulated sugar is heavily processed and I don't recommend it for anything but use it if you must.

2. Olive oil has natural emulsifiers that make cakes moister and softer, so I like using olive oil for baking rather than any other oils. Also, that's really the only oil I always have at hand.

3. I use organic free-range eggs for eating and baking but any eggs will do.