Category Archives: dessert

no bake lazy cake: 4 ingredients in 4 minutes

Posted on October 13, 2014 | 1 comment

Lazy cake, gateau froid or biscuits au chocolat… Opt for a name, meanwhile i will be done preparing it! Seriously 4 minutes!

200g dark chocolate
200g nutella
50g butter
40 pieces Marie biscuit

In a heatproof bowl place the dark chocolate (cut in small pieces) with nutella and butter and heat it for 1.5 minute in the microwave. Take it out and mix it well until all ingredients melt and incorporate.

Crush each biscuit in 4 and toss in the chocolate sauce. Marie biscuit is similar to tea biscuits, you find it in many brands like Mcvitie’s, Tiffany, Britannia… and for Lebanese you know our famous ghandour 555!! it reminds me of my childhood and the famous “biscuit w raha”.

Fold gently so you don’t crush the biscuits in tiny pieces until all of them are well coated. Line a loaf pan with plastic wrap to put the biscuits and chocolate, this way it will have a rectangular shape, easy to cut. Depending on how thick you want your cake to be, use the convenient mold size, mine is 11¨. With the back of a spoon (or your hand) shape the mixture in the loaf pan.

Refrigerate at least for 3 hours, take it out, unwrap, cut in slices using a sharp knife and enjoy!

Some people like to sprinkle over icing sugar before serving and others coconut powder… You can try if you are one of those lovers.

This cake stays well up to one week in the freezer, ours didn’t survive the time i wrote the post 🙂

If you like this post give it many likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

1 Comment

Posted in dessert

Tagged 4 ingredients, 4 minutes, biscuits, biscuits au chocolat, blog, chocolate, dessert, gateau froid, how to do, jaymmy, lazy cake, marmite et ponpon, quick recipe, recipe

Decadent dark chocolate “fleur de sel” and caramel tart

Posted on October 8, 2014 | 4 comments

A decadent chocolate and caramel tart, cures the cravings of all chocolate lovers. Fleur de sel chocolate and caramel are a winning combo, anyone who is into dessert will be totally thrilled with this indulgent tart!

Yesterday was my hubby’s birthday, i wanted this tart to look as romantic and as sinful as it tastes, one bite and he is in another realm! I guess i succeeded.

To make the crust you need:

2 cups flour
2 tbsp dark cocoa powder
1/4 cup caster sugar
200g butter cut in cubes
pinch of salt

Mix flour, cocoa, sugar and salt. Add the butter and mix with your hands. At the beginning while adding the butter it will resemble the breadcrumbs and by the final cube of butter it will form a big clump.

Wrap it and let it rest in the fridge for half an hour before rolling in a mold. I used a rectangular one of 36x11x2.8 cm (14″x4 3/4″x1″). Preheat oven to 180°C. Poke the dough with a fork (it will prevent the dough from getting puffy). Baking for 20 mns.

Let it cool to room temperature before applying the first caramel layer. you will need almost 5 tbsp of caramel(i used a ready made caramel from bonne maman). Put it in the fridge for 2 hours then pour the chocolate ganache over and return it to chill in the fridge for another 4-6 hours before serving.

To make the ganache you need 100g chocolate fleur de sel chopped, 150 ml cream and one tbsp butter. Heat the cream for 2 minutes in the microwave, add the chopped chocolate and butter and whisk until u get the glossy ganache. Usually i don’t use butter in the ganache unless i want the glossy effect to chocolate. If you want to booze it up you can add 1 tbsp of fine whiskey or rum, depending on your preference.

Happy birthday Antoun and many happy returns, Nady and I, have been waiting for this day since a week to sing for you: hapababa da to you… hapababa da to you 🙂 ❤ xx

4 Comments

Posted in dessert, special occasions

Tagged blog, caramel. tart, chocolate, crust, decadent, fleur de sel, how to do, jaymmy, marmite et ponpon, recipe

la crème pâtissière – the easiest no fail recipe

Posted on September 25, 2014 | 4 comments

Crème pâtissière is a velvety smooth pudding that’s quite quick and easy to make. It’s known as pastry cream, used as a filling for eclairs, choux, boston cream pie, napoleons (mille-feuille), tartes, cupcakes and lots of dessert pastries.

I learned it the easy way from my mom who is a great cook. When i say easy, i mean it’s really easy, with few ingredients and less than 10 minutes to be ready!

It’s a pleasure to make this cream and there is no chance to fail or get any lumps! Follow the instructions and you will be licking the saucepan and spoon.

You will need:

3 cups milk
3 tbsp flour
4 tbsp sugar
3 eggs
1 tsp vanilla
1 tsp lemon zest
1 tbsp rum

In your sauce pan mix all except the eggs and whisk until sugar is completely dissolved and all ingredients are well incorporated.

Add the eggs one by one and mix.

Now bring your sauce pan to medium heat and stir continuously, when you see the first bubble forming (after almost 4-5 minutes), put the heat to low and keep whisking until you get the desired consistency. Am talking about 1-2 minutes.

Spoon the hot crème pâtissière into a bowl and place plastic wrap directly onto it to cover. This will prevent a skin from forming as it cools. Let it rest, until it comes to room temperature and then place it into the fridge to chill for several hours.

I have pâte a choux that i will fill in with this delicious cream!

You can sprinkle on top some icing sugar, or drizzle chocolate sauce or caramel. They all match heavenly with it. Ready to serve!

Even kids enjoy the taste, it’s nutritious as well! My husband loves it so much he can eat it alone.

Enjoy!

4 Comments

Posted in dessert

Tagged crème pâtissière, cream filling, easy fast recipe, eggs, flour, how to do, jaymmy, lemon zest, marmite et ponpon, milk, pastry, pastry cream, pate a choux, rum, sugar, vanilla

chocolate whiskey cake with caramel whiskey sauce

Posted on August 28, 2014 | 2 comments

Today it’s our 3rd wedding anniversary and it coincides with the post number 100 for marmite et ponpon.

Booze cake sounds a brilliant idea! Of course not any booze but Antoun’s favorite: Whiskey! And to jazz it up i decided to coat it with caramel whiskey sauce! A real pleasure to the palate!

You might be wondering what’s this drawing underneath! Well Nady must add his touch as well. I used one of his big drawing as a runner on the table. I found it a bright idea to let him participate in our surprise to papa.

To do this irresistible cake you will need:

2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder, sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup milk
2 eggs
1/2 cup vegetable oil
2 tsp vanilla
3/4 cup warm water
1/4 cup whiskey of good quality

Preheat oven to 180°C. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.

Add eggs, milk, oil and vanilla. Whisk on medium speed until the ingredients are well incorporated then add the water and booze.

Pour in greased and floured pan (12 cups) and bake for 45-50 minutes or until a wood pick comes out clean.

Let it rest before removing from pan. Meantine you can prepare the caramel sauce.

1 cup sugar
1/4 cup water
2/3 cup heavy cream
1 tbsp butter
1 1/2 tbsp whiskey

Place sugar on medium heat. Pour water and bring to boil. Cover and cook for 2-3 minutes until all sugar crystals are dissolved. Remove cover and continue to boil until sugar becomes golden brown.

remove from heat and stir in the butter and cream and return to low heat, whisking until all smooth. Remove from heat and let it cool for couple of minutes before adding the whiskey. bring it to room temperature and allow it to thicken a bit yet still pourable.

Now it’s ready to pour over the cake!

The smell of chocolate, caramel and whiskey tickles your senses. Three magical constituents, make you feel love from the first sight! A perfect cake to celebrate 3 years of love. Not just only love or we will be too perfect to believe!

My lovely antoun, you were more than a husband; you were a friend, colleague, father and most of all a great support in all ups and downs of the life. May our marriage last long and our love flourishes to be a good example to our Nady. Happy 3rd anniversary!

2 Comments

Posted in dessert, special occasions

Tagged blog, cake, caramel, chocolate, delicious, how to do, irresistible, jaymmy, marmite et ponpon, recipe, succulent, whsikey

Banana loaf or love?

Posted on August 26, 2014 | Leave a comment

Bananas get over ripe so quickly in hot weather. Every now and then a bunch of bananas leaning toward a shade of black, I know it’s time for a banana bread.

After trying so many recipes, adding nuts, spices, chocolate chips or even cream cheese frosting, still this simple classic recipe is my favorite one, making me wish my bananas get over ripe with no regrets.

The more ripe the bananas are, the more precious. Dark bananas are black gold! They give you this deep intense caramel flavor especially with the brown sugar. So to do this we need:

4 slightly over ripe bananas
1 egg beaten
1/2 cup vegetable oil
1 tsp vanilla
1 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup all purpose flour

Preheat oven (180°C). In a mixing bowl combine mashed bananas ( simply with a fork when really ripe), oil, egg, vanilla and mix.

Then add sugar, baking powder, baking soda and salt. Mix all to finally toss in the flour and combine.

Pour the batter in a greased and floured baking pan (10″) and bake for 45- 50 minutes. Start checking from minute 40 until a wooden pick comes out clean.

Allow to cool before removing from pan!