Ingredients

• 2 cups all-purpose flour
• 1½ cups packed brown sugar, divided
• 1 cup plus 3 tablespoons softened butter, divided
• 1½ cups coarsely chopped pecans
• 1½ cups semisweet chocolate chips

Directions

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
2. Beat flour, 1 cup brown sugar and 1/2 cup butter until well blended (mixture will be dry and crumbly). Firmly press into prepared pan. Sprinkle pecans over flour mixture.
3. In a small saucepan, combine remaining brown sugar and remaining butter. Bring to a boil over medium heat. Boil until sugar is dissolved, stirring constantly, about 1 minute. Carefully pour mixture over pecans. Bake until bubbly and edges start to brown, 15-20 minutes.
4. Remove from oven. Immediately sprinkle with chocolate chips. Let stand until chocolate begins to melt; spread evenly. Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into squares.

Je n'ai pas encore testé cette recette. Mais j'en ai déjà gouté et c'était très bon !

Recette des millionaire shortbreads pour un moule carré de 21X21:

Shortbread :

• 60g de sucre
• 120g de beurre salé
• 180g de farine

Caramel :

• 150g de vergeoise blonde
• 25g de miel
• 175g de beurre
• 1 boîte de lait concentré sucré (397g)
• 1/4 de cuillerée à café de sel

• 200g de chocolat au lait tempéré (ou non mais c'est plus joli...!)

1. Préchauffer le four à 180°C.
2. Mettre le beurre salé mou et le sucre dans un bol.
3. Bien mélanger pour obtenir une sorte de crème (avec la feuille, le "K" si on a un robot!).
4. Ajouter la farine.
5. Bien mélanger et ramener la pâte en boule sans travailler la pâte de façon excessive.
6. Mettre la boule dans un moule de 21X21cm garni de papier sulfurisé.
7. Étaler uniformément à la main puis avec le dos d'une cuiller à soupe.
8. Mettre au four pendant 25 minutes. Pour les shortbreads nature, je laisse la pâte assez blanche, mais ici je préfère la colorer légèrement. Elle doit être donc dorée sur le dessus.
9. Préparer le caramel en mettant le sucre de canne blond (un sucre très mou ou vergeoise blonde), le sel et le beurre dans une casserole.
10. Ajouter le miel.
11. Mettre sur feu doux et porter à ébullition. Laisser bouillir 3-4 minutes.
12. Ajouter la boîte de lait concentré sucré.
13. Bien mélanger et laisser 8-10 minutes à partir de l'ébullition sur feu doux tout en mélangeant constamment.
14. Verser le caramel sur la pâte cuite.
15. Laisser refroidir totalement puis mettre au frais deux heures avant de mettre le chocolat.
16. Fondre le chocolat au bain-marie ou au micro-ondes.
17. Pour cette recette, j'ai préféré le tempérer à la méthode du beurre de cacao mycryo pour éviter les traces blanches sur le dessus. Toute la méthode est expliquée ICI.
18. Verser le chocolat tempéré sur le caramel.
19. Bien répartir le chocolat, soit à la spatule pour avoir des petites vagues sur le dessus ou en remuant le moule pour avoir une surface lisse (ce que j'ai fait ici).
20. Quand le chocolat commence à prendre mais qu'il n'est pas encore dur (dix minutes après versement), couper des parts avec une lame bien coupante en 16 parts.
21. Conserver en boîte hermétique. Ces millionaires shortbreads doivent absolument être mis hors de vue de toute personne saine d'esprit...

Une autre recette à regarder → MILLIONAIRE'S SHORTBREAD — Basics With Babish

Edit : je l'ai enfin faite ! C'est délicieux.
Attention, le caramel avec du lait condensé est vraiment très lourd et il ne bouillone pas.

Encore un truc à essayer !

Double chocolate bacon cupcakes
Makes about 3 dozen mini cupcakes

Candied bacon

• 5 strips of applewood smoked bacon
• About a cup of packed brown sugar

1. Preheat the oven to 350ºF.
2. Line a baking sheet with foil and place a wire rack across the top.
3. Spread the brown sugar out on a plate and press each strip of bacon into the sugar to thoroughly coat each side.
4. Place each sugared strip of bacon on the wire rack, making sure they aren’t touching one another.
5. Bake for 20-30 minutes, until the bacon is crispy, but not burned (My oven is wonky, so it took a few minutes longer for me).
6. Remove from oven and let cool. Chop into tiny pieces.

Chocolate cupcakes

• Scant 3/8 cup milk
• Scant ½ tablespoon white distilled vinegar
• 6 tablespoons unsweetened cocoa powder
• ¾ cups all-purpose flour
• ¾ cups sugar
• ¾ teaspoons baking soda
• ¼ teaspoon plus 1 dash baking powder
• ¼ teaspoon plus 1 dash teaspoon salt
• 1 large egg
• 6 tablespoons warm water
• 1½ tablespoons canola oil
• ½ teaspoon pure vanilla extract

1. Combine the milk and vinegar in a cup and let sit for 10 minutes.
2. Preheat the oven to 350ºF. Prepare a mini muffin tin by spraying it with Pam.
3. Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer (or a medium bowl if working by hand).
4. Add the egg, water, milk, oil, and vanilla, and stir until just smooth.
5. Fill the prepared mini muffin tin 2/3 full.
6. Bake about 8-12 minutes, until a toothpick inserted in the center comes out without any batter and perhaps just a few crumbs.
7. Let cool on a wire rack.
8. Pour a teaspoon of ganache (recipe below) over each cupcake and sprinkle with a teaspoon of candied bacon bits. Serve with a glass of milk.

Chocolate ganache

• ½ cup heavy whipping cream
• 1 cup semisweet chocolate chips*

1. In a medium saucepan over low heat, bring the cream to boil.
2. Pour the cream over the chocolate chips and let sit for 2-3 minutes.
3. Stir until thoroughly combined (at first, it’ll look too milky like it won’t combine, but it’ll eventually turn into velvety ganache).

*I made a batch with semisweet chocolate chips and with bittersweet chocolate chips and found the latter too overpowering for my taste.

Yummy!

Chocolate Covered Bacon

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients

• 12 Slices Organic Bacon
• 2 oz. 100% Unsweetened Chocolate Baking Bar
• 2 Tbsp. Coconut Oil
• 1/8 tsp. Pure Stevia Extract Powder (or powdered sweetener to taste)
• Birch Xylitol
• 12 Wood Skewers

Directions

1. Thread each piece of bacon on wooden skewer and place on baking rack. Line a baking sheet with foil and then put the baking rack on baking sheet.
2. Bake bacon at 400 º F for 20-25 minutes until done. Be sure bacon is completely cool before the next step.
3. Chop chocolate and place in a double-boiler along with coconut oil. Whisk until smooth over medium heat.
4. Whisk stevia or powdered sweetener in chocolate to taste.
5. Using a basting brush, paint chocolate on both sides of bacon and lay on parchment paper. Cool in refrigerator until hard and then paint on a second coat.
6. After second coat of chocolate, sprinkle with xylitol granules and then return to refrigerator to harden.
7. Serve cold and enjoy!

Ça a l'air décadent. C'est tentant mais je ne sais pas si c'est raisonable d'en faire...

Ingredients for the Shortbread

• 1 cup (136 grams) all purpose flour
• ¼ cup (21 grams) unsweetened cocoa powder
• 1 stick (113 grams) unsalted butter, cut into pieces and at room temperature
• ⅓ cup (67 grams) granulated sugar
• ¼ teaspoon fine sea salt

Ingredients for the Caramel

• 1 cup (200 grams) granulated sugar
• 2 tablespoons water
• 1 tablespoon light corn syrup
• ½ cup (120 ml) heavy cream, at room temperature
• 2 tablespoons (28 grams) unsalted butter, softened and cut into 3 pieces
• ¼ teaspoon fleur de sel or ⅛ teaspoon fine sea salt
• 2 ounces (57 grams) bittersweet chocolate, finely chopped

Ingredients for the Pecan Topping

• ½ cup ( 60 grams) pecans, toasted and coarsely chopped

Instructions

1. Preheat the oven to 350 degrees F. Butter an 8 inch by 8 inch pan generously. I lined mine with foil, which I buttered, to make a sling to lift the bars out of the pan.
2. In a small bowl, whisk together the flour and cocoa powder.
3. Using a stand or hand mixer, mix the butter, sugar, and salt for about 2 minutes, until smooth.
4. All all of the dry ingredients to the butter/sugar mixture, and mix on low until fully incorporated and the dough comes together. This took a few minutes.
5. Scrape the bowl with a spatula and quickly squeeze the dough with your hands to bring it together.
6. Press the dough evenly into the pan. Bake for about 21 minutes. Cool completely in the pan on a wire rack.
7. To make the caramel, add the sugar, water, and corn syrup to a 3 quart saucepan and bring to a boil over medium high heat. Cook the mixture without stirring until it becomes a light to medium amber color. As you begin to see color developing, swirl the pan a couple of times and watch fairly closely so that it doesn't get overly dark.
8. Lower the heat. Stand back and add the cream, butter, and salt. Turn off the heat, stir in the chocolate, and pour the mixture over the shortbread in the pan. Sprinkle with the pecans.
9. Allow the bars to cool at room temperature. Unmold the cookie from the pan and place it on a cutting board. Using a chef's knife, cut the bars into as many pieces as you like. I cut mine into 15 bars.
10. The bars can be stored in an airtight container in a refrigerator for up to 5 days. Remove from the refrigerator about 10 minutes before serving.

C'est très bon. C'est très riche. À faire avec parcimonie.

Un gâteau à la mayonnaise o_O ...

Ingredients

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon table salt
• ¼ teaspoon baking powder
• Shortening
• 3 large eggs
• 1 2/3 cups firmly packed light brown sugar
• 2 teaspoons vanilla extract
• 1 cup mayonnaise
• 1 1/3 cups hot water
• Chocolate-Cream Cheese Frosting Recipe

Instructions

1. Preheat oven to 350°.
2. Whisk together flour and next 5 ingredients in a medium bowl.
3. Grease (with shortening) and flour a 13- x 9-inch pan.
4. Beat eggs, sugar, and vanilla at medium-high speed with a heavy-duty electric stand mixer about 3 minutes or until mixture is very light brown and ribbons form when beater is lifted.
5. Add mayonnaise, and beat at low speed until combined.
6. Add flour mixture to egg mixture alternately with hot water, beginning and ending with flour mixture.
7. Beat at low speed just until blended after each addition.
8. Pour batter into prepared pan.
9. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
10. Cool completely on a wire rack (about 1 hour).
11. Spread Chocolate-Cream Cheese Frosting on cake.

C'est vraiment un très bon brownie. Ça se mange trop vite malheureusement :)

Ça a l'air vraiment bien ce gâteau !

Ingredients

• 1 cup soft unsalted butter
• 1 ⅔ cups dark brown sugar
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 4 ounces best bittersweet chocolate, melted
• 1 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup plus 2 tablespoons boiling water

Instructions

1. Heat the oven to 375°F, put in a baking sheet in case of sticky drips later, and grease and line a 9x5-inch loaf pan. The lining is important as this is a very damp cake: use parchment or one of those loaf-pan-shaped paper liners. This recipe is likely to leave you with a bit of excess batter, so if you'd like to bake it off, have an additional mini loaf pan or muffin tin ready as well.
2. Cream the butter and sugar, either with a wooden spoon or with an electric hand-held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and now slightly cooled chocolate, taking care to blend well but being careful not to overbeat. You want the ingredients combined: You don't want a light, airy mass.
3. Then gently add the flour, to which you've added the baking soda, alternately spoon by spoon, with the boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf pan. (Note: Don't let this batter come closer than 1 inch from the rim of the cake pan or it risks overflowing. Pour any excess into a greased mini loaf pan or muffin pan and start testing for doneness at 20 minutes.)
4. Bake the cake for 30 minutes. Turn the oven down to 325° F and continue to cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.
5. Place the loaf pan on a rack, and leave to get completely cold before turning it out. (I often leave it for a day or so: like gingerbread, it improves.) Don't worry if it sinks in the middle: indeed, it will do so because it's such a dense and damp cake.

Ingredients

• 8 pitted Medjool dates
• ½ cup raw almonds
• ¼ cup buckwheat
• ½ cup cacao powder
• ½ cup raspberries
• ¼ cup chopped dark chocolate
• 4 Tbsp. hot water
• 2 Tbsp. maple syrup
• 2 tsp. vanilla essence
• ½ tsp. baking powder
• ¼ tsp. Celtic sea salt

Instructions

1. Preheat oven to 195˚C (about 380 Fahrenheit).
2. Meal the almonds and buckwheat in a high speed blender, alternatively use 4/5 cup of almond meal and 1/4 cup of buckwheat flour.
3. Mix the baking powder, cacao powder and sea salt with the flours.
4. In a separate bowl mix all the wet ingredients, hot water, maple syrup and vanilla essence together.
5. Add the wet ingredients in with the dry and mix together.
6. Add the Medjool dates and mix until it becomes a sticky gooey consistency, it is not meant to be runny.
7. Cut up the dark chocolate (I used 70% cooking chocolate) and fold in with the mixture.
8. Fold in the raspberries and gently fold in. Most of the raspberries will break up; that's OK, but make sure it's all mushed in.
9. Line a bread tray or a small pan with baking paper and spread the mixture pressing gently until flat.
10. Put into the oven for 15 minutes.
11. Take out and let it cool down before slicing it up, otherwise it will be very soft. You can even refrigerate it for an hour or so and let it solidify. 1. Then cut into squares and enjoy!

Mais qui dit vrai ?

• The Best Brownies - Je ne suis absolument pas convaincu par celui-là. Je ne le referai pas.
• best cocoa brownies - ♥♥♥♥
• Best-Ever Brownies

À tester rapidement

Et d'autres qui ont l'air vraiment bien aussi :

• Best Ever Chewy Brownies
• Brown Butter Brownies
• Brownie noir et noix de pécan, de Philippe Conticini
• Brownies au cappuccino
• Caramel Pecan Blondies
• Coconut Oil Brownies - ♥♥♥
• Fudgy Ginger Brownies
• Peanut Butter Kahlua Brownies
• Ultimate Brownies

J'ai fait plusieurs fois cette recette. Les instructions sont claires et le visuel aide à voir les textures à obtenir.

Pour aller plus loin voila une page qui recense les problèmes et leurs solutions lors de la réalisation de macarons
Quelques trucs et astuces pour la conception
Et pour finir, la référence francophone du macaron

Ingredients

• 7 oz (200 grams) chocolate chips ( a mixture of unsweetened and semi-sweet chocolate chips)
• ¾ cup (170 grams) butter, roughly chopped
• 4 eggs
• 1 cup (200 grams) sugar
• 1 teaspoon vanilla extract
• ¾ cup (84 grams) hazelnut meal
• ½ cup semi-sweet chocolate chips

Instructions

1. In a heatproof bowl, add the butter and 7 oz chocolate chips. Microwave for 1 minute and stir to combine. Continue to microwave, stopping every 15 seconds until the chocolate and butter are combined, smooth and silky.
2. Set aside to cool slightly.
3. Heat the oven to 350°F. Line a 9X9" baking pan with parchment paper.
4. In a mixing bow, add the eggs and the sugar. With the paddle attachment on, beat on low to medium speed for 8 to 10 minutes until the mixture is thick, pale and almost tripled in volume.
5. Pour in the melted chocolate and vanilla extract.
6. With a spatula, gently fold in the hazelnut meal and the remaining 1/2 cup chocolate chips.
7. Pour the batter into the prepared pan and bake in preheated over for 40 to 45 minutes.
8. Remove from the oven and let cool completely before cutting into bars.

Chocolat + beurre de cacahuète. Miam

Ingredients

• 7 oz / 200g dark chocolate melts (note 1)
• 3.5 oz / 100g unsalted butter , chopped
• 2 eggs
• 2 egg yolks
• ½ cup caster sugar
• 2 tbsp flour
• 5 heaped tsp smooth peanut butter
• Cocoa powder , for dusting

Instructions

1. Preheat oven to 200°C/390°F (standard) or 180°C/350°F (convection/fan forced).
2. Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
3. Meanwhile, generously grease 5 x ¾ cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
4. In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
5. Add the chocolate mixture and mix until combined.
6. Add flour and fold through until just combined. Do not over mix.
7. Pour batter into dariole moulds until it reaches halfway.
8. Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
9. Top up with remaining batter until the dariole mould is ¾ filled. Do not overfill! (Note 4)
10. Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
11. Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
12. Serve immediately!

Ingredients

• 2 large ripe avocados
• 8 oz / 220 gr +70% dark chocolate, chopped
• 3 tablespoons virgin coconut oil (or butter)
• 1 cup / 7 oz / 200 gr raw coconut palm sugar (or regular brown sugar)
• 2 flax eggs (or 2 free-range organic eggs)
• 1 teaspoon vanilla extract
• ¾ cup / 2.65 oz / 75 gr almond meal
• ¼ cup / 1.12 oz / 32 gr unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon fine grain sea salt
• ½ cup / 2 oz / 56 gr chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C) and place a rack in the middle.
2. Grease a 8x8-inch baking pan. Line the pan with foil and lightly grease the foil. This will make brownie removal much easier.
3. Place coconut oil and chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water. Stir with a wooden spoon until chocolate and coconut oil are completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
4. In a large bowl, mash avocado until very smooth (I used an immersion blender).
5. Stir in the chocolate coconut oil mixture.
6. Whisk in sugar until combined, then add in eggs (one at a time) and vanilla extract.
7. Sift in cocoa powder, then add almond meal, baking powder and salt, mixing with a large spoon until just combined (do not overmix). Finally, stir in chopped walnuts.
8. Spread the batter into the prepared pan and smooth using a spatula.
9. Bake for about 28 to 30 minutes until the middle is set.
10. Let cool on a rack and cut into 12 squares using a sharp knife.

J'ai déjà fait quelque chose de similaire. Il a l'air vraiment bien celui là. À essayer!

Edit : voila la recette de celui que j'ai essayé

Edit : j'ai fait la recette de "Chez Lorette". Je la préfère à celle de "Ricardo".
J'ai fait quelques ajustements entre autre parce que je n'avais pas les ingrédients demandés.
J'ai utilisé des pignons de pin à la place des noix de pécan, des écorces d'orange confites à la place du gingembre confit et de la poudre de noisette à la place de la poudre d'amande.
J'ai utilisé les biscuits utilisés pour faire du tiramisu et j'ai grillé les noisettes et les pignons de pin pour plus de saveur.
Je n'ai fait qu'un tiers de recette et c'est déjà bien assez. À refaire, mais pas trop souvent :)

Recette de « Ricardo »

Ingrédients

• 225 g (8 oz) de chocolat à 70% de cacao, haché
• 125 ml (½ tasse) de beurre non salé, ramolli
• 250 ml (1 tasse) de sucre à glacer
• 1 œuf
• 250 ml (1 tasse) de biscuits de type petits-beurre cassés en petits morceaux d'environ 1 cm (½ po)
• 125 ml (½ tasse) de guimauves blanches coupées en dés
• 30 ml (2 c. à soupe) de raisins secs dorés ou autres (facultatif)
• 30 ml (2 c. à soupe) de noix de pin (facultatif)

Instructions

1. Dans un bol au bain-marie, fondre le chocolat avec le beurre.
2. Retirer le bol du bain-marie.
3. Ajouter le sucre à glacer et l'œuf en fouettant.
4. À l'aide d'une spatule, incorporer les biscuits, les guimauves, les raisins et les noix de pin.
5. Sur un plan de travail, déposer la préparation au chocolat sur une grande feuille de papier d'aluminium.
6. Former un cylindre d'environ 30 cm (12 po) de longueur ou deux cylindres de 15 cm (6 po).
7. Refermer le cylindre en tortillant les deux extrémités de papier d'aluminium.
8. Réfrigérer environ 2 heures ou jusqu'à ce que le saucisson soit ferme au toucher.
9. Retirer le papier d'aluminium et rouler le cylindre dans du sucre à glacer pour lui donner l'aspect d'un vrai saucisson.
10. Ficeler si désiré.
11. Servir sur une planche de bois et trancher.

Recette de « Chez Lorette »

Ingrédients

• 220g de chocolat noir
• 120g de miel liquide
• 90g de beurre
• 120g de sucre
• 120g de crème entière liquide
• 150g de biscuits secs grossièrement émiettés
• 75g de farine
• 75g d'amandes en poudre
• qs meringues émiettées
• 60g de noisettes
• 60g de noix de pécan
• qs gingembre confit

Instructions

1. Dans une casserole, faire chauffer à feu doux le sucre, le miel, la crème et le beurre.
2. Lorsque le sucre est fondu, porter à ébullition puis laisser cuire 3 minutes en remuant constamment.
3. Hors du feu, incorporer doucement, en mélangeant les amandes en poudre, la farine ainsi que le chocolat fondu.
4. Remettre sur le feu, et cuire doucement jusqu'à épaississement.
5. Enfin, ajouter les biscuits grossièrement brisés, le gingembre confit coupé en dés, la meringue, les noix et les noisettes hachées.
6. Laisser refroidir.
   1.Enrouler dans un film plastique de manière à former un saucisson.
7. Mettre au frigo pendant au moins 6 h.
8. Juste avant de servir, saupoudrer de sucre glace, puis découper en tranches.