Ingredients

• 1 cup sugar (any kind, agave, coconut, rappadura)
  
• 1 and 1/2 cup flour (I use eincorn - farine de petit epautre)
  
• 1 tsp each of baking powder & soda bicarbonate
• 1/2 tsp salt
• 200gr dark chocolate (mini 70%) 
• 75gr butter or refined coconut oil
  
• 1 egg beaten
  
• 3/4 to 1 cup boiling water

Melt butter and choclate. Eggs may 'cook' when in contact with hot liquid. This is why all recipes start with mixing the eggs and sugar. It is best to continue mixing when adding the hot liquids. Mix egg + sugar then the rest of the ingredients. Add the water last. Cook @ 170° for 40-45 minutes. 

Ingredients

• 4 eggs
  
• 200gr chocolat (85%)
  
• 40gr flour (petit epautre, rice,...)
  
• 10gr linseeds ground
• 140gr sugar (agave or coconut sugar or less)
  
• 125gr butter
  
• 1 pinch of salt
  

Mix all and pour in a long silicone pan. Cook in silicone cake pan (the best choice) in water bath* (bain marie) @ 185° for 30 minutes, then cover with aluminum foil and cook another 15 minutes.

* put the silicone cake pan into a larger one filled up to half with water. This way the temperature remains at 100 degrees which is optimal to achieve "melting" texture.

Baulois fondant

https://liliebakery.fr/

• 5 eggs
• 210 g chocolate
• 200 g salted butter
• 1 tbsp flour
• 150 g sugar (coco)
• 1 tbsp salted butter caramel

Melt the chocolate and butter. 

Beat the eggs and the sugar at medium speed until the mixture becomes frothy. It takes several minutes.

Warm the salted butter caramel slightly to make it liquid then add it to the melted chocolate, mix.

Pour the melted chocolate into the egg / sugar mixture then whisk at low speed.

Incorporate the flour, mix.

Pour the dough into a 20cm diameter springform pan and leave to rest for 2 hours at room temperature. The air bubbles will rise to the surface. This creates a nice crust on the surface of the cake when baking.

Preheat the oven at 210 ° convection heat. Bake for 5 minutes at this temperature then lower to 120 ° for 35-40 minutes. The fondant should have a formed crust and be slightly wobbly in the center.

Let cool then place in the refrigerator at least 4 hours. This is what will give it hold and texture. To cut it well, run your knife blade under hot water.

Ingredients

• 150gr dark chocolate melted
  
• 12 squares white chocolate
• 80gr butter
• 80gr sugar (replace by 3-4 dates)
  
• 4 eggs
  
• 2 tbsp flour (almond, rice, corn)
  

Mix sugar + eggs + flour. Add chocolate and butter. Pour half into small muffin tins (silicone is best), add one square white chocolate and cover with other half of mixture. Cook @ 210° for 7 minutes. 

Värdshusets chocolate cake

• 175 gr each of butter & chocolate
• 3 eggs separated (whites beaten)
• 1 dl flour
• 3 dl sugar
• 1.5 dl chopped hazelnuts
• 1.5 tsp instant coffee
• 2 drops mint oil

Melt butter and chocolate. Mix egg yolks with flour, sugar, coffee and nuts. Add chocolate / butter mixture. Beat egg whites and combine with rest. 

Pour into round pan (à tarte) and bake 30 minutes @ 175 degrees. 

Ingredients

• 180gr butter (beurre) 
  
• 150gr dark chocolate + 50gr extra chopped
  
• 200gr (1 cup) sugar (replaced by dates or banana)
  
• 4 eggs (œufs)
  
• 1 cac essence vanille (1 tsp vanilla essence)
  
• 150gr four (replaced by corn, almond or rice flour)
  
• 1 tsp baking powder (cac de levure)
  
• 35gr (1/3 cup) cacao
  
• 130gr peanut butter
  

Eggs may 'cook' when in contact with hot liquid. This is why all recipes start with mixing the eggs and sugar. It is best to continue mixing when adding the hot liquids. Mix eggs + sugar + vanilla, flour, cocoa and rest of choclate.

Pour into rectangular tin 20cmx30cm and add peanut butter on top. Cook @ 180° for 30min.

Ingredients

• 125gr sugar (sucre) + 70gr agave sirup 
  
• 3 eggs (oeufs)
• 1 tsp vanilla essence
• 80gr marmelade (confiture)
• 250ml water or oat milk
• 125 gr soft butter (beurre mou)
• 155gr flour (corn, rice or almond)
• 100gr dark chocolate
• 60 almond flour (optional)
• 1 tsp bicarbonate
• 1 tsp baking powder
• 25gr cocoa

Melt chocolate. Mix eggs and sugar, add butter, milk (or water), vanilla essence, marmalade and chocolate. Add dry ingredients cocoa, flour, bicarbonate and baking powder.

Cook @ 180° for 45 min.  

Icing:

• 200gr chocolate
  
• 160-200ml cream
  
• 2 tbsp expresso coffe
  

Heat all ingredients then pour over cake.

Ingredients

• 225 gr soft butter 
  
• 4 1/2dl sugar 
  
• 6dl flour
• 5 eggs 
• 200ml milk
• 1.5 tsp vanilla essence
• 3 tsp baking powder
• 1 1/4dl cocoa

Melt butter, add milk. Let cool. Mix eggs and sugar. Add vanilla, cocoa, baking powder and flour. Mix liquids into this mixture. Cook @ 175° for 20 min.

Icing:

• 75gr butter
  
• 3/4dl expresso coffee
  
• 1/2dl cocoa
• 5dl icing sugar
• 1 1/2 vanilla sugar

Heat all ingredients then pour over cake. Sprinkle with coconut shreds.

Ingredients

• 125gr sugar (sucre) + 70gr agave sirup
  
• 3 eggs (oeufs)
• 1 tsp vanilla essence
• 80gr marmelade (confiture)
• 250ml water or oat milk
• 125 gr soft butter (beurre mou)
• 155gr flour (farine)
• 100gr dark chocolate
• 60 almond flour (optional)
• 1 tsp bicarbonate
• 1 tsp baking powder
• 25gr cocoa

Melt chocolate. Mix eggs and sugar, add butter, milk (or water), vanilla essence, marmalade and chocolate. Add dry ingredients cocoa, flour, bicarbonate and baking powder.

Cook @ 180° for 45 min.

Icing:

• 60gr soft butter
  
• 240gr cream cheese
  
• 1 tsp vanilla essence
  
• 70gr icing sugar

Let cake cool. Cut in half. Cover first with icing. Place other half on top. Cover with icing. Lastly place oreo on top for decoration.

Ingredients

• 1 egg
  
• 1dl sugar
  
• 0,5dl milk
  
• 50gr melted butter
  
• 1,5dl flour
  
• 1tsp baking powder
  
• 1tsp vanilla sugar
  

The above recipe is for muffins. If you want to make the cake, multiply the above by 3. 

Mix egg and sugars, add butter and milk. Add dry ingredients flour and baking powder.

Cook @ 180° for 45 min.

Icing (Annika's sweet & sour x 2):

• 60gr soft butter
  
• 100gr cream cheese
  
• 1 tsp vanilla sugar
  
• 5dl icing sugar
• 1tbsp expresso coffee
• 0,5dl cocoa

Let cake cool. Cut in half. Cover first with icing. Add fresh rasberries. Place other half on top. Cover with icing. Add other fresh fruits.