This cake is very popular in France, almost all the children learn how to make it. We will use the empty yogurt container as a measuring tool.
1 yogurt, vanilla or plain + 2 teaspoons vanilla extract
1 stick unsalted, melted butter + 1 tablespoon to coat the dish
2 yogurt cups of sugar
2 yogurt cups of gluten free baking mix, I used Pamela’s
1 yogurt cup of shredded coconut
1 yogurt cup of chocolate chips
Preheat the oven to 350°. Butter an oven proof dish, this one is about 9″ in diameter.
Mix the ingredients in a large bowl, in this order. Whisking well before adding each ingredient.
Pour batter into prepared dish. Bake until top of the cake is golden brown and a tester inserted into the center comes out clean, about 50 minutes.
You can put 2 to 3 diced apples or bananas instead of the chocolate chips.
Bon appétit !
7oz dark chocolate = 1 cup
1 stick butter = 8 tablespoons
1/2 cup slivered almonds
1 box gluten free cookies, preferably shortbread
1 cup powdered sugar + 2 tablespoons for the presentation
Let the chocolate melt with a few drops of water for 1 minute in the microwave.
Add the butter for another 30 seconds.
Mix well. If necessary, add a few more seconds in the microwave.
Add the almonds, cookies broken into small pieces and sugar.
Mix delicately with a fork or spoon.
Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.
Keep in the fridge for at least 3 hours or overnight.
Remove the plastic film and dust with the remaining sugar.
Keep at room temperature for one hour, so it’s easier to slice.
You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.
Bon appétit !