CHOCOLATE CAKE WITH KINDER® CANDY
dark chocolate, milk, butter, flour, brown sugar, Kinder®
Cut in your Microcake®: 3 dessert dark chocolate tiles, 2 tablespoons of milk, 10 grams of butter. Melt 30 seconds in the microwave at 900 W.
Mix and add 4 teaspoons of flour and 3 teaspoons of brown sugar.
Mix again and when the result is homogeneous: place a piece of Kinder® candy of your choice in the center to obtain a melting heart!
Screw lid and heat 40 seconds to 900 W.
Cool and enjoy!
water - plain cooking chocolate - butter - small-sized Madeleine - marshmallow - fruits of the season
Screw down the top of your Microcake ®, and cool for 45 seconds at 900W.
Take out of the oven, stir and enjoy your fondue with small-sized Madeleine cakes, marshmallow, strawberries, clementine segments, kiwis, peaches, apricots … depending on the season and your preference!
BAKED APPLE STYLE
apple - strawberry jam - roasted hazelnuts
Peel and cut half an apple into small pieces in your Microcake ®, add a coffee spoon of strawberry jam close your Microcake ® tightly and cook for 50 seconds in the microwave at 900 W.
Take out of the oven, sprinkle with roasted hazelnuts and enjoy!
Replace the jam with a marshmallow teddy bear!
concentrated milk - butter - plain cooking chocolat - ground hazelnuts
In your Microcake ® place 1 large soupspoon of concentrated milk, 30g butter, 6 squares of plain cooking chocolate and close your Microcake ®.
Cook for 45 sec at 900W.
On taking out of the oven, add 1-2 coffee-spoons of ground hazelnuts, as you wish and stir to smoothen the preparation.
To obtain the same consistency as a traditional spread, leave to cool for 1 hour, otherwise, for those who cannot wait, immediately enjoy while it is still warm!
TATIN PIE EXPRESS
apple - liquid caramel - biscuits such as speculos - scoops of ice cream
Peel and cut half an apple into small pieces and place in your Microcake ®, add 1 coffee spoon of liquid caramel, crush some biscuits such as speculos and add 1/2 coffee spoon of caramel. Screw down the top of your Microcake ® and cook for 1 minute at 700W. Turn out and serve with a scoop of ice cream!
Use mangoes for an exotic Tatin pie!
plain cooking chocolate – milk – butter – flour – brown sugar
First of all, melt 4 squares of plain cooking chocolate with 20g of butter plus 2 soup spoons of milk in your Microcake ®, for 30 seconds at 900W.
Remove from the oven, stir adding 4 coffee spoons of flour and 3 coffee spoons of brown sugar, mix.
Screw down the top of your Microcake ® and put in the oven for 40 seconds at 900W.
Take out of the oven and allow to cool.
Decorate with coloured vermicelli and pearl beads, enjoy!
Place a square of chocolate in your preparation before the last cooking stage and you will obtain a fondant chocolate heart,
Place a few small pieces of pear in your preparation before the last cooking stage,
idea + from Bérangère : replace dark chocolate by fudge chocolate !!!
Aricots – Salted butter caramel sweet
apricots – salted butter caramel – roasted pistachio flakes
Wash and cut 2 apricots into small pieces and place them in your Microcake ®.
Place a salted butter caramel in the middle.
Screw down the top of your Microcake ® and cook in the microwave for 50 seconds at 900 W.
On removing from the oven, sprinkle with roasted pistachio flakes, enjoy!
Change fruits according to the season!
EXPRESS FIG-HONEY CRUMBLE
2 fresh figs, 1 table spoon of honey, 1 Breton shortbread
Close your microcake® and bake 35 sec at 900W. Out of the oven, crumble a Breton shortbread on your preparation and enjoy!
Have a look on this blog !
sweet - salty according to your taste!
Creative, sweet, savoury, something to delight your taste buds!
Check out the Microcake® recipe ideas from the abrideabattue blog.
Apple and Marchmallow
apple - chocolate marshmallow bear - breton shortbread cookie
Peel and cut half an apple into small pieces and place in your Microcake® with the chocolate marshmallow bear.
Screw down the top of your microcake® and cook for 50 seconds at 900 Watts.
On removing from the microwave oven, crush some breton shortbread cookies at the top, enjoy !
VANILLA COMPOTE BY HEÏA
apple, vanilla sugar
Cut into cubs 1/2 apple in the Microcake®, add 1 tea spoon of vanilla sugar.
Cook 50 seconds in microwave oven, let cool and enjoy!
The apple can be replaced by a banana or a pear.
GREEDY PEACHES PANNA COTTA
1 peach - 3-4 coffee spoons of mascarpone - vanilla sugar - 1 food gelatin sheet
Peel and cut some pieces of peach directly in your Microcake ®, add 3 or 4 coffee spoons of mascarpone and the vanilla sugar, mix well. Close your Microcake ® and cook a few seconds in microwaves to warm a little the preparation.
Meanwhile, make soften the gelatin sheet in a little cold water, then add it to your warmed preparation, stir few seconds so that the gelatin sheet mixes well in the preparation.
Screw the lid of your Microcake ®, and cook 1 minute at 700 W. Enjoy right now or colder for a denser smoothie.
For a low fat dessert : use some single cream!
Candied Fruit Cake
Candied fruit – butter – egg – vanilla sugar – baking powder – flour
Cut small pieces of candied fruits (cherry, orange, lemon…) in a bowl with some drops of rum and let marinate.
In the Microcake® put 20grs of butter to be made soften 20sec in microwaves,
Add one egg, one vanilla sugar bag, ¼ moka spoon of baking powder, 3 coffee spoon of flour, mix well all with a fork, then, add candied fruit without mixing.
Screw the lid of your Microcake® and cook 40 seconds at 800 W.
Take out of the oven and allow to cool then, cook again for 30 seconds at 800 W, enjoy.
Sponge finger - liqueur of raspberry - red berries - vanilla sugar – mascarpone
Cut in your Microcake® 3 parts a sponge finger, pour some drops of red berries liqueur, add red berries, sprinkled with ½ bag of vanilla sugar, cook 20 second at 800W
Add a table spoon of mascarpone, put back some red berries sprinkled with vanilla sugar
Screw the lid of your Microcake® and cook 30 seconds at 800 W
Let cool completely, before serving decorate with colored vermicelli and pearl beads, enjoy!
WINE POACHED PEAR
pear - red wine - pieces of orange peel - cinnamon - vanilla pod - brown sugar
Pour 4 soup spoons of red wine into your Microcake ®, add a few pieces of orange peel, a pinch of cinnamon, 1/3 split vanilla pod, 2 coffee spoons brown sugar.
Close your Microcake ®, and bring the liquid to the boil for 50 seconds at 900W.
Take out of the oven and open your Microcake ® carefully.
Add your pear cut into large pieces, pour over your preparation and allow to poach for 5 minutes, before eating.
You can also add ginger, cloves or cardamom, which ever you fancy!