
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
An ultra‑moist Easter cake thanks to carrot purée that replaces butter. Melted dark chocolate and almond flour give a melt‑in‑your‑mouth texture, while the shiny chocolate glaze is decorated with sugar eggs or colored confetti.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
Similar recipes converted from YouTube cooking videos

Learn how to make homemade almond paste, ideal for decorating strawberry cakes, biscuits or any other dessert. This version with 50% whole almonds and 50% almond flour offers a rich taste and a moist texture, without commercial additives.

Des mini quiches légères et savoureuses, garnies d'épinards frais sautés et de saumon fumé, parfaites pour un apéritif dinatoire ou une entrée accompagnée d'une petite salade. La pâte feuilletée croustillante et le fromage mozzarella gratiné apportent du croquant, tandis que la touche de curry et de muscade relève le tout.

Un gâteau moelleux à l'orange parfumé à la noix de coco, rapide à préparer et parfait pour les fêtes de fin d'année. La recette utilise du jus d'orange frais, des blancs d'œufs montés en neige pour une texture aérienne, et se termine par une touche de sucre glace ou de confiture d'orange.

These cookies are golden and crunchy on the outside, soft and gooey on the inside. The dough is enriched with milk chocolate and whole hazelnuts, then baked at 160 °C before finishing at 140 °C for a perfect texture. Ideal for a snack or a little treat at any time of the day.

A fudgy chocolate brownie enriched with chestnut cream, with the option to add nuts for extra crunch. Ideal for children and chocolate lovers, this dessert is quick to prepare and can be enjoyed warm or cold.

A moist cake with pistachio paste complemented by lightly sweetened amarena cherries. The recipe, presented by Chef Sylvain, can be made by hand or with a mixer. After a gentle bake at 160 °C for one hour, the cake rests for 24 h to develop all its flavors.