Microcake ®
CHOCOLATE CAKE WITH KINDER® CANDY
Ingredient
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!
CHOCOLATE FONDUE
Ingredient
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
Ingredient
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!
Idea(s) +:
Replace the jam with a marshmallow teddy bear!
SPREAD
Ingredient
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
Ingredient
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!
Idea(s) +:
Use mangoes for an exotic Tatin pie!
CHOCOLATE FONDANT
Ingredient
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!
Idea(s) +:
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
Ingredient
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!
Idea(s) +:
Change fruits according to the season!
EXPRESS FIG-HONEY CRUMBLE
Ingredient
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 !
Ingredient
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
Ingredient
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
Ingredient
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!
Idea(s) +:
The apple can be replaced by a banana or a pear.
GREEDY PEACHES PANNA COTTA
Ingredient
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.
Idea(s) +:
For a low fat dessert : use some single cream!
Candied Fruit Cake
Ingredient
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.
Tiramisu express
Ingredient
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
Ingredient
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.
Idea(s) +:
You can also add ginger, cloves or cardamom, which ever you fancy!