The ingredients:

As for the chocolate cake:

dutch oven two tablespoons of flour

2 tablespoons of crystallized sugar

3/4 teaspoon of sugar-free cocoa powder

THE PUBLIC

2 teaspoons of chemical coffee dissolver

1/2 cup of baking soda with coffee

1 cup of coffee with sugar

1 tablespoon of butter, at room temperature

half a tablespoon of vegetable oil

THE PUBLIC

2 large eggs, room temperature

2 teaspoons of vanilla extract for coffee

1 tablespoon of boiling water

For the cream garnish:

Half a cup of thick cream

1/2 teaspoon of powdered sugar

8 ounces of cream cheese, ramolli

1 coffee spoonful of vanilla extract

For the Chocolate Ganache:

8 ounces of finely chopped mi-sucré or black chocolate

THE PUBLIC

Half a cup of thick cream

One flourless cake (facultatif, for shine) made with cream of butter

For the vanilla or white chocolate (facultatif) glaze:

ramolli, half a tablespoon of unsalted butter

2 tablespoons of powdered sugar

1 coffee spoonful of vanilla extract

Two or three tablespoons of thick cream soup

4 ounces of white chocolate, melted and cooled (facultatif)

Instructions:

Get the chocolate cake ready:

THE PUBLIC

Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.

Put the flour, sugar, powdered cacao, chemical lifter, baking soda, and salt in a large bowl and mix gently.

Séparer l’oeufs, l’huile végétale, le babeurre et l’extrait de vanille. Until everything is well mixed, beat at a medium speed.

Slowly add boiling water to the flour mixture while reducing the speed to minimum. Be careful not to overmix the ingredients; you want the dough to be smooth.

In a uniform distribution, divide the dough into the prepared muffin cups.

Rest on a rack for 30–35 minutes, or until a cure-dent is inserted into the center using sterile floss.

Ten minutes after letting the cakes cool in the molds, turn them out onto a grill to cool completely.

Masquez les fruits et légumes secs:

Mash the cheese with the cream in a medium bowl until smooth consistency.

Gradually add the powdered sugar and continue beating until everything is well combined.

When the mixture is light and fluffy, add the thick cream and vanilla extract and beat until combined.

Keep in the refrigerator until ready to use.

Chocolat Ganache Preparation:

continued on next page

The ingredients:

As for the chocolate cake:

dutch oven two tablespoons of flour

2 tablespoons of crystallized sugar

3/4 teaspoon of sugar-free cocoa powder

THE PUBLIC

2 teaspoons of chemical coffee dissolver

1/2 cup of baking soda with coffee

1 cup of coffee with sugar

1 tablespoon of butter, at room temperature

half a tablespoon of vegetable oil

THE PUBLIC

2 large eggs, room temperature

2 teaspoons of vanilla extract for coffee

1 tablespoon of boiling water

For the cream garnish:

Half a cup of thick cream

1/2 teaspoon of powdered sugar

8 ounces of cream cheese, ramolli

1 coffee spoonful of vanilla extract

For the Chocolate Ganache:

8 ounces of finely chopped mi-sucré or black chocolate

THE PUBLIC

Half a cup of thick cream

One flourless cake (facultatif, for shine) made with cream of butter

For the vanilla or white chocolate (facultatif) glaze:

ramolli, half a tablespoon of unsalted butter

2 tablespoons of powdered sugar

1 coffee spoonful of vanilla extract

Two or three tablespoons of thick cream soup

4 ounces of white chocolate, melted and cooled (facultatif)

Instructions:

Get the chocolate cake ready:

THE PUBLIC

Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.

Put the flour, sugar, powdered cacao, chemical lifter, baking soda, and salt in a large bowl and mix gently.

Séparer l’oeufs, l’huile végétale, le babeurre et l’extrait de vanille. Until everything is well mixed, beat at a medium speed.

Slowly add boiling water to the flour mixture while reducing the speed to minimum. Be careful not to overmix the ingredients; you want the dough to be smooth.

In a uniform distribution, divide the dough into the prepared muffin cups.

Rest on a rack for 30–35 minutes, or until a cure-dent is inserted into the center using sterile floss.

Ten minutes after letting the cakes cool in the molds, turn them out onto a grill to cool completely.

Masquez les fruits et légumes secs:

Mash the cheese with the cream in a medium bowl until smooth consistency.

Gradually add the powdered sugar and continue beating until everything is well combined.

When the mixture is light and fluffy, add the thick cream and vanilla extract and beat until combined.

Keep in the refrigerator until ready to use.

Chocolat Ganache Preparation:

continued on next page