Fat-free all Chocolate Cake

ChocakeEveryone loves to enjoy a good all chocolate cake once in a while. But even though this stays occasional who doesn’t feel guilty about eating a gigantic piece of cake afterward? Yes friends, I know that you know what I mean.  

But fear not! because that time is over now. You want another slice of cake but you’re not sure it’ll be that much of good idea now that summer is in sight? No worries, I have the perfect recipe for you: Fat-Free (yes, you read me right) all chocolate cake.
You’ll see that the cake stays super moist and is also super light and sweet but not too sweet. There is quite a bit of sugar indeed, but it doesn’t take over the bitterness of cocoa powder and that is exactly what I like. Curious to know what I put in my cake? Keep reading and take notes because you will soon make a fat-free all chocolate cake of your own. 


For the cake: 

OOOOOOOO 1-3/4 cup of all purpose flour
OOOOOOOO2 cups of white sugar (if you want your cake to be extra
OOOOOOOOsweet you can replace one cup of white sugar by a cup
OOOOOOO●Oof brown sugar)
OOOOOOOO3/4 of a cup of cocoa powder
OOOOOOOO1 tablespoon of baking powder
OOOOOOOO1 tablespoon of baking soda
OOOOOOOO1 tablespoon of vanilla extract
OOOOOOOO1 cup of boiling instant coffee (if you don’t have instant
OOOOOOO●Ocoffee you can use regular coffee but make it
OOOOOOO●Oextra dark
OOOOOOOO1 can of coconut milk (156ml) 

For the frosting: 

OOOOOOOO2 1/2 cups of 0% milk 
OOOOOOOO1 cup of Maïzena (corn starch)
OOOOOOOO1 cup of cocoa power
OOOOOOOO1 cup of sugar


In a large mixing bowl, mix all your dry ingredients. Add your eggs, coconut milk and vanilla extract and start mixing. Don’t worry you can mix all your dry ingredients at that point, it is totally normal. Once you cannot mix properly anymore add your coffee. You mixture should be more liquidy than your usual cake base, that’s what is gonna make your cake so moist in the end. Separate your dough in half and bake for 30-5 minutes at 180C° (350F°). 

    While your cake is in the oven, get started on your frosting. In a sauce pan, add you milk, cocoa powder and sugar. Take it to a simmer. In a mug add 1/2 cup of water to your corn starch and mix it really well. Add it to your sauce pan and take it to a boil. Now, you want to keep stirring the whole time because once your mixture starts to boil the corn stach will solidify very quickly and you don’t want to be left with a burned sauce pan (trust me, I ruined more than once pan in the past).

Let both the cakes and the frosting cool down before building your final cake. Once your done, serve yourself a gigantic slice, pour yourself a glass of milk or a nice cup of tea, grab a good book and enjoy. No guilt, just pleasure

I’ll be happy to see your cake if you are to make one. You can tag me in a photo on instagram (@broadenyourminds) if you want! 



No Baking Oreo Cheesecake

DSCN2310You know what? I’m not that much of a fan of oreos. I like them, but I’ve never get why people go so crazy about them (then again, there’s a lot of things I don’t understand why people go crazy about but I’ll tell you about that another time); until one day I decided to order a gigantic piece of Oreo cake at Second Cup.

Instant love.

Now, I guess you all see what kind of cake that is; the one with multiple layers of cake and cream. Well, in France, that’s not something we see very often. Probably because we invented croissant and macarons, but anyway. I tasted that cake, and I have wanted more since then. But this kind of cake is a bit too long to make very often so I needed a recipe a little quicker to make. Then came the No Baking Oreo Cheesecake. Hell to the yes! I was inspired by Gemma Stafford ‘s recipe. I changed the quantities (and decide not to do a chocolat ganache as well) a little because I wanted a smaller cheesecake I could eat on my own (although I could have eaten the whole thing anyway). And it is heavenly good, I much prefer that recipe to the actual Orea Cake I first tasted. I will most definitely adapt that recipe many time from now on.  
For this recipe you will need:


OOOOOOOO12-14 oreos (eat the rest of them while baking)
OOOOOOOO2 tablespoon of melted butter
OOOOOOOO100g of cream cheese (room temperature)
OOOOOOOO1 tablespoon of vanilla extract
OOOOOOOO1/4 of a cup of ice sugar
OOOOOOOO250ml of whipped cream
OOOOOOOO+ of course a baking dish of your choice. Not too big, but
OOOOOOO●O not to little as well.
(I used a glace on the picture, but the main dish I used is about 20/25cm long for 15cm wide, same for deep)


OOOStart by crushing 10 oreos until you have a very fine powder. You can either do it by hands of use a food processor. Add the melted butter to it and mix until the whole powder is covered in butter. Press it into your dish and put it in the fridge while you start working of the filling.

OOOIn a bowl, whip your cream cheese, vanilla extract and  sugar together until it is perfectly smooth (it could take 3-5mins). Add your cream and keep whipping until it doubles size. Once your done, crushed some more 2-3 oreos and add them the cream mixture. Add the filling on top of the crust, crush the remaining oreos on top of it and put it on the fridge for at least 6 hours (over night would be best) until serving. You could also put it in the freezer to have an ice cream consistancy. 

All you have to do now is enjoy your little treat. 



Sweet breakfast

BakedAs the cold weather slowly took over I have found myself baking a lot more. Two year ago, I tried to bake a sweet bun (I believe it’s the name brioche have been given in english) and it didn’t turn out that great. I decided I jusy had to give it second chance, and lucky I did, because it turned out very great. It rose well, smelt so good, and tasted like heaven. It was only right for me to share the recipe (that I simply followed) I found on Cuissonencouleurs.

You will need: 

♦ 500g of flour (2 cups) 
♦ 250g warm milk (1 cup) 
♦ 1 egg + 1 yolk
♦ 4 tablespoon of sugar (or more depending on how sweet you want it)
♦ 1 teaspoon of raising powder 
♦ Half a teaspoon of salt
♦ 70g of butter (1/4 cup) 

If you have a Kitchenaid (which I don’t), then just put all the ingredients (except the butter) in and turn on the kneading mode. One the dough starts making a ball, add the butter. If don’t have a Kitchenaid, well, the process is quite the same, you only have to use a bit of muscle and dirty your hands. Not a fan of that part, but it is worth it, I promise.
Once your done, separate your dough into three ball and braid them. Let it rest for AT LEAST an hour in a hot and dry splace.  You can brush a yolk on top to make it even prettier. 

doughTurn on the oven to 180°C and start baking the bun in a cold oven for 25 to 30 mins.
And… tadam. 

You can either let it cool and eat it with a glass of milk, or burn you tongue right away because you are way to impatient to wait for it to cool down. Store the rest of it in a box to prevent it from drying.