Easy French desserts or rather cakes for your next bake-a-thon

Every country has its share of delicious desserts which are quite tasty all because of their simplicity, and the French are no exception. From a simple tea cake called Financiers, a yogurt cake that every French kid is taught like a rhyme to cheesecake, all of these French desserts are mildly sweet and quite easy to bake.

1. Chocolate Financiers

(Makes 20 pieces)

Ingredients

• 120 gm granulated sugar, divided
• 20 gm all-purpose flour, divided
• 65 gm almond flour
• 25 gm Cadbury Cocoa Powder
• 3 egg whites
• 20 gm Cadbury Bournville 70% Dark Chocolate
• 10 gm unsweetened baking chocolate
• 140 gm unsalted butter

Instructions

1. Add sugar, both the flour and cocoa powder in a bowl. Whisk thoroughly and set aside.
2. Add the whisked egg whites to this bowl and whisk vigorously until mixed well. Scrape down the bowl as needed until you have a smooth mixture.
3. Melt unsalted butter in a small saucepan, over medium heat. Once melted, keep whisking as it starts bubbling and stops. The butter will slowly turn a caramel shade and release a nutty aroma. Once that happens, remove from heat immediately.
4. Pour the brown butter into a heatproof bowl, and discard any burnt milk solids. Then wipe the saucepan clean with a paper towel to remove any residue.
5. Measure 100 grams of the brown butter and return it to the clean saucepan. Add both the chocolates. If the chocolate doesn't melt completely, heat the mixture and whisk until smooth.
6. Quickly pour the melted chocolate butter into the batter and whisk thoroughly to combine.
7. Transfer the batter bowl into the refrigerator for about 1 hour to firm up.
8. Use the leftover brown butter, to brush 20 cavities of a mini muffin pan. Lightly dust with flour, tapping out any excess.
9. Preheat the oven to 220°C.
10. Take out the chilled batter from the refrigerator and transfer it to a piping bag or a resealable plastic bag with a corner snipped off.
11. Pipe the batter into the prepared muffin cavities, filling each to just below the rim.
12. Reduce the oven temperature to 180°C and bake for 12-14 minutes. Insert a toothpick into the center of a financier, if it comes out clean, your tea cakes are done.
13. Place a clean kitchen towel on your counter. Carefully flip the muffin pan over the towel to receive the financiers. If any stick, carefully loosen them with a butter knife.
14. Transfer to a wire rack to cool completely before serving alongside tea or coffee.

2. Gâteau au yaourt

(Serves 8)

Ingredients

• 125 gm plain yogurt
• 200 gm sugar
• 180 gm all-purpose flour
• 1 tbsp baking powder
• 120 ml vegetable oil
• 3 eggs
• 1 tsp vanilla extract or lemon zest (optional)

Instructions

1. Preheat your oven to 180°C and grease a 9-inch springform pan with butter.
2. Add yogurt, eggs, sugar, vanilla extract or lemon zest, and vegetable oil into a large bowl. Whisk all of them until combined well and smooth.
3. Take a separate bowl, sift flour and baking powder and gradually add it to the yogurt bowl, stirring after each addition. Be careful not to overmix.
4. Pour the batter into the prepared pan, and smoothen with a spatula.
5. Transfer to the preheated oven and bake for 35 minutes. A toothpick inserted into the center of the cake will come out clean when the cake is done.
6. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, release it from the springform pan and let the cake cool completely on a wire rack before, serving.

3. Fiadon

(Serves 6)

Ingredients

For the cheesecake:

• 500 gm ricotta cheese
• Juice and zest of ½ a lemon
• 5 eggs
• 100 gm sugar

For the cherry coulis:

• 300 gm cherries, pitted
• 125 ml water
• Juice and zest of ½ a lemon
• 50 gm sugar

Instructions

1. Preheat the oven to 180°C and grease a 10-inch round baking pan with butter.
2. Use a fork to mash the ricotta cheese in a bowl, to smoothen it. Follow with adding the lemon juice and zest, eggs, and sugar. Mix well until the mixture is smooth.
3. Pour the batter into the prepared baking pan and smooth the top with a spatula.
4. Bake for 25-30 minutes, until the cheesecake sets and slightly jiggly in the center.
5. While the cheesecake bakes, make the cherry coulis. Add pitted cherries, water, lemon juice, lemon zest, and sugar to a small saucepan. Cook over medium heat, stirring occasionally, for 10 minutes or until the mixture has thickened slightly.
6. Wait for the mixture to cool a little, then carefully transfer it to a blender and blend until smooth. Once smooth, refrigerate to cool completely.
7. Remove the cheesecake from the oven, let it cool completely, and once cooled, refrigerate for at least two hours to chill.
8. Once ready to serve, slice and serve each Fiadone portion with a generous drizzle of the chilled cherry coulis.