Cake

• 140 g vegan margarine

• 120 g dark chocolate

• 60 g cocoa powder

• 130 g sugar

• 2 tsp vanilla extract

• 380 mL soy milk

• 2 tbsp apple cider vinegar

• 1 tsp baking soda

• 2 tsp baking powder

• 400 g all-purpose flour (T55)

Chocolate mousse

• 500 mL soy milk

• 280 g dark chocolate

• 100 g coconut oil

Instructions

Make the chocolate mousse: Heat three quarters of the soy milk in a small saucepan. Put the chocolate and coconut oil in a blender. Pour the hot milk over them and blend for 2 minutes. Pour into a container and let set in the fridge for at least 4 hours.

Preheat the oven to 180 °C (350 °F).

Melt the vegan margarine with the dark chocolate in a double boiler. Remove from the heat. In a large bowl, whisk together the flour, sugar, cocoa, baking powder and baking soda.

Add the vanilla, plant milk and vinegar, then the melted chocolate, and whisk again until the batter is smooth.

Pour into a greased 18 cm (7 in) round cake pan and bake for 45 minutes.

Whip the chocolate mousse with an electric whisk, adding the remaining soy milk until it becomes light and airy.

Once the cake has cooled completely, unmold it and slice it into 3 even layers.

Brush each layer with a little soy milk. Spread a generous amount of mousse on each layer, then cover the outside of the cake with a thin layer of mousse. It's ready!

Envoyez-moi la recette suivante quand vous voulez.

Tartlet base

● 60 g of fresh dates (if dry: soften them for 10 minutes in boiling water)

● 15 g of almonds

● 25 g of walnuts

● 1 pinch of salt

Apple compote

● 1 small red apple peeled and diced

● 15 g of vegetable margarine

● 15 g of brown sugar

● 20 g of maple syrup

● 1⁄2 teaspoon of cinnamon

● 1 pinch of nutmeg

● 1 pinch of salt

● 1 teaspoon of cornstarch + 1 tablespoon of water

● vanilla extract too! 1/2 tbsp. coffee

Trim and finish

● 1/2 small green apple in thin strips + small sticks

● Crushed walnuts

● Fleur de sel

Apple compote: put all the ingredients in the pan over medium heat, incorporate the diluted starch at the end of cooking to thicken. Allow to cool.

Tart base: mix the dates, almonds and walnuts until sticky texture. Form the bases with a cookie cutter.

Assembly: place thin slices of green apple in the bottom of each tartlet. Add a few small pieces of green apple to the compote, cooled for the crunch. Garnish with compote, sprinkle with crushed walnuts, fleur de sel, and finish with green apple sticks on top.

We wanted to create a classic bakery-style chocolate chip cookie that’s chewy with crisp edges, with notes of butterscotch, hints of fleur de sel, and just the right amount of chocolate. Aging the dough in the fridge overnight allows all the flavours to meld, and once scooped, the cookies bake into perfectly crinkled discs. It also doesn’t hurt that the raw dough is equally delicious, as the clients who used to buy containers of it and Tatyana (a.k.a. “Cookie”) can attest to.

Hazelnut praliné

175 g (11⁄4 cups) raw blanched hazelnuts

75 g (1/2 cup) blanched almonds

250 g (11⁄4 cups) granulated sugar

Pinch of fine sea salt

Neutral oil, if needed

Dough

135 g (1 cup + 1 Tbsp) brown rice flour

80 g (3/4 cup + 11⁄2 Tbsp) almond flour

45 g (1/3 cup + 11⁄2 tsp) sweet rice flour

35 g (1/4 cup + 1 Tbsp) tapioca starch

1/2 tsp baking soda

1/4 tsp fine sea salt

125 g (1/2 cup + 1 Tbsp) unsalted plant-based butter, melted and cooled

145 g (2/3 cup, packed) dark brown sugar

40 g (3 Tbsp + 1 tsp) granulated sugar

65 g (1/4 cup + 1 tsp) plant-based milk

1 tsp vanilla extract

100 g (3/4 cup) dark chocolate, chopped, plus more for topping if desired

Fleur de sel, for topping

Prepare the hazelnut praliné

Preheat the oven to 180 ̊C (350 ̊F) with a rack in the centre and toast the hazelnuts and

almonds on a baking sheet lined with parchment paper for 10–15 minutes. Let them cool on the baking sheet while you prepare the caramel.

Pour the sugar into a saucepan and add just enough water to cover it. Bring it to a boil over medium-high heat. Keep an eye on it, don’t walk away and don’t stir it.

Reduce the heat to medium-low once the boiling slows down. Continue to boil it until the

caramel reaches a medium amber colour, swirling the pot every now and then to ensure even caramelization.

Pour the caramel over the hazelnuts and almonds to cover them evenly. Let this cool completely; if it’s still warm, it won’t blend properly.

Break up the cooled and set slab into pieces that fit in your food processor and blend until it turns into a coarse powder.

Sprinkle in the salt and continue blending. It will form hard clumps at first before turning into a smooth paste. Stop and scrape down the sides as needed during the process. It can take up to 20 minutes of blending.

If the mixture is stuck at the clumping stage and not smoothing out, you can add 1 teaspoon of oil at a time to help it along. Be careful not to add too much, as that will cause it to split and be very greasy. Transfer the praliné into an airtight container or jar and store at room temperature for up to 2 months.

Prepare the dough

In a medium bowl, whisk together the brown rice flour, almond flour, sweet rice flour, tapioca starch, baking soda, and salt until combined.

In a separate larger bowl, whisk together the melted butter, brown sugar, granulated sugar, milk, and vanilla. Add in the dry ingredients and stir until a smooth dough forms. Then stir in the chopped chocolate until it’s evenly incorporated. Cover the bowl with food wrap and refrigerate overnight or up to 1 week.

Preheat the oven to 180 ̊C (350 ̊F) with a rack in the top third and another in the lower third.

Line two baking sheets with parchment paper.

Start by toasting the hazelnuts on one of the baking sheets for 8–10 minutes. Remove from the oven, let them cool, chop them, and reserve them for topping the cookies later.

Portion out the cookie dough using a 4-tablespoon cookie scoop, or by weighing 60-gram balls, and place them at least 8 cm (3′′) apart on the lined baking sheets. Top them with extra chopped milk chocolate, if desired.

Bake the cookies for 15–18 minutes, switching the baking sheet positions halfway through while also rotating them front to back. The cookies will be lightly golden brown, with slightly darker edges, and the centres won’t sink when you lightly press them with your finger. Let them cool completely on the baking sheet, then drizzle them with praliné and lightly sprinkle them with fleur de sel. These cookies are best eaten the day of.