Gâteau doré à la vanille

Source : http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe

Notes :

C’est le gâteau que j’utilise pour les gâteaux de fête.

Je fais la préparation de facon standard en battant les oeufs avec le sucre, puis j’ajoute les ingrédients secs en alternance avec le lait.

Ingrédients :

Préparation :

  1. Preheat the oven to 350°F. Lightly grease and flour your choice of pan(s): one 9″ x 13″ pan, two 9″ round cake pans, three 8″ round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
  2. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
  3. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
  4. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
  5. Scrape the bottom and sides of the mixing bowl.
  6. With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
  7. Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
  8. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
  9. Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.
  10. Bake for 40 minutes for a 9″ x 13″ pan; 27 minutes for 9″ layers; 24 minutes for 8″ layers, or 23 to 25 minutes for cupcakes.
  11. The cake is done when it’s golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
  12. Remove the cake from the oven and place it on a rack to cool before removing it from the pan.

Petits gâteaux moelleux au chocolat

Source: http://chefmichaelsmith.com/recipe/chocolate-molten-cakes-with-coffee-cream/

Note : Réfrigérer la préparation jusqu’à ce que prête à cuire.  Faire cuire 10 minutes.

Donne 8 petits ramequins.

Ingredients :

  • 8 ounces bittersweet or dark chocolate
  • 1/2 cup (1 stick) butter, softened
  • 2 tablespoons cocoa powder
  • 4 eggs
  • 1/4 cup white or brown sugar
  • 1 tablespoon pure vanilla extract
  • butter for greasing ramekins
  • white sugar for sprinkling on ramekins
  • heavy cream, whipped, or ice cream, for serving

Directions :

  1. Preheat your oven to 400°F (200°C).
  2. To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a pot of simmering water, gently stirring until they melt together.
  3. Remove from the heat and sift in the cocoa powder, stirring until smooth.
  4. Meanwhile, beat the eggs with the brown sugar and vanilla until they are thick and smooth.
  5. Pour in the melted chocolate and stir until smooth.
  6. Rub the inside of each ramekin or muffin mould with butter to make a thin film. Lightly sprinkle each with sugar and shake to coat the inside, shaking out any excess.
  7. Evenly divide the cake batter among the ramekins.
  8. Place on a rimmed baking sheet and bake until the batter rises, the tops are cracked and the insides are still a bit gooey, no more than 10 minutes.
  9. Cool for a few minutes; the cakes will shrink a bit and pull away from the sides. If necessary, run a paring knife around the edges of the cakes to loosen them. Carefully invert onto a plate. Serve with lots of whipped cream or ice cream.

Fudgy Brownies

Source : Livre The essentiel cookie cookbook, The King Arthur Company

Ingredients :

  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 1 cup Dutch process cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 1 cup unbleached all-purpose flour
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup chocolate chips (optional)

Directions :

  1. Preheat the oven to 325 F.
  2. Lightly grease a 9 X 13-inch pan.
  3. In a medium-sized microwave-safe bowl, or in a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine.  Return the mixture to the heat (or microwave) briefly, just until it’s hot (110 F to 120 F), but not bubbling; it will become shiny looking as you stir it.  Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on  your brownies.
  4. Stir in the cocoa, salt, baking powder, and vanilla.
  5. Whisk in the eggs, stirring until smooth, then add the flour and nuts and chips, again stirring until smooth.
  6. Spoon the batter into the prepared pan.
  7. Bake the brownies for 29 to 32 minutes, until a cake tester inserted into the center comes out clean, or with just a tiny amount of crumb clinging to it.  The edges of the brownies should be set, but the center still soft.
  8. Remove the brownies from the oven and cool on a rack before cutting and serving.

Gâteau italien aux noix de pin

Source: http://www.foodnetwork.ca/ontv/shows/bake-with-anna-olson/recipe.html?dishid=12659&titleid=272497

Note: Essayer de faire cuire le gâteau à 325 F pendant 40 minutes au lieu de 30 minutes à 350 F.  Le gâteau était bien doré, mais pas assez cuit au centre.


  • 2/3 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1 egg white
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup lightly toasted pine nuts*
  • 1/4 cup untoasted pine nuts
  • icing sugar, for dusting


  1. Preheat the oven to 350 F. Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. * To toast pine nuts, spread them on a parchment-lined baking tray and bake them for 10 minutes in a 350 F oven. Cool before using.
  3. Whip the granulated sugar, brown sugar, eggs and egg white by hand or in a mixer fitted with the whip attachment until pale and doubled in volume.
  4. Whisk in the oil, lemon zest and vanilla.
  5. In a separate bowl, sift the flour and salt. Add this to the egg mixture and stir just until blended.
  6. Stir in the toasted pine nuts and scrape the batter into the prepared pan.
  7. Sprinkle the top of the cake with the untoasted pine nuts and bake for about 40 minutes, until the top of the cake is a rich golden brown, with slightly darker golden edges.
  8. Cool the cake in the pan before turning out to serve. Dust with icing sugar before serving.

Gâteau au pain d’épices et canneberges

Source: http://www.foodnetwork.ca/recipes/Dessert/Eggs/Dairy/recipe.html?dishid=12704

Note: La préparation de canneberges allant au fond du ramequin est trop sucrée.   Essayer de diminuer la quantité de sucre dans le sirop de moitié…

J’ai utilisé 8 petits ramequins.

J’ai fait les gâteaux sans la sauce au caramel.

Ingrédients :

Syrup and Fruit

  • 1 1/2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup packed dark brown sugar
  • 1/4 cup maple syrup


  • 1/3 cup unsalted butter
  • 1/4 cup packed dark brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup fancy molasses
  • 1/4 cup cranberry juice or apple juice
  • 1 tablespoon finely grated fresh ginger
  • 2 teaspoons finely grated lemon zest
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, lightly beaten

Brown Butter Caramel Sauce

  • 1/2 cup unsalted butter
  • 3 tablespoons water
  • 1 cup sugar
  • 3 tablespoons white corn syrup
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract


Syrup and Fruit


Brown Butter Caramel Sauce

  1. Melt the butter in a saucepan over medium heat until the foaming subsides and the butter browns. Pour the butter through a cheesecloth or paper coffee filter and set aside.
  2. In a clean pot, bring the water, sugar and corn syrup to a full boil over high heat without stirring. Continue to boil the sugar, uncovered, and brushing the sides of the pot occasionally with water, until an amber colour. Remove the pot from the heat and whisk in the cream (watch out for the hot steam). Whisk in the brown butter and the vanilla. Cool to room temperature and store chilled.
  3. The sauce can be used warm or at room temperature and will keep refrigerated as long as the expiry date on the cream used in it.
  4. Makes about 1 ½ cups.


  1. Preheat the oven to 350 F.
  2. Grease six 5-ounce ramekins and place them on a baking tray.
  3. Pulse the cranberries with the granulated sugar in a food processor until coarsely chopped and set aside.
  4. Heat the butter in a saucepot over medium heat until the foaming subsides and it begins to brown. Add the brown sugar and maple syrup and stir until bubbling and smooth. Divide this between the ramekins and spoon the chopped cranberries overtop.
  5. For the cake, melt the butter in a clean saucepot over medium heat until the foaming subsides and the butter browns.
  6. Add the maple syrup, brown sugar, molasses and cranberry or apple juice and bring to a simmer while stirring.
  7. Remove from the heat and pour into a bowl.
  8. Stir in the grated ginger and lemon zest.
  9. In a separate bowl, sift the flour, baking soda, ground ginger, cinnamon, clove and nutmeg. Add this to the warm butter mixture and whisk until smooth.
  10. Add the egg and whisk in thoroughly.
  11. Pour the batter into the ramekins and bake for about 30 20 minutes, until a tester inserted in the centre of the cake comes out clean.
  12. Let the cakes cool for 15 minutes, then turn out onto a serving plate.
  13. To prepare in advance, prepare the syrup, fruit and batter and chill until ready to bake and serve.

Gâteau mousse aux framboises

Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

One 8- or 9-inch cake, 12 portions


Cake (cf recette de génoise)


  • 3 (3 1/2) cups unsweetened frozen raspberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon unflavored powdered gelatin
  • 1/4 cup cold water
  • 1 cup heavy cream (35%)


  • 1 cup sugar
  • 1 cup water
  • 3 à 4 c. à table kirsh (flavoring optional)


  • 1 1/2 cup heavy cream (35%)
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/2 pint (4 onces) fresh raspberries, for garnish (optional)


For the filling

  1. Bring the frozen raspberries, sugar, and lemon juice to a simmer in a medium-sized saucepan set over medium heat.
  2. Remove from the heat and press the fruit through a fine strainer; discard the seeds and any solids, reserving the purée.   Set it aside to cool to room temperature.  You shouls have at least 1 1/2 cups.
  3. In a small heatproof bowl or measuring cup, combine the gelatin and cold water.  Let the mixture sit until all of the water has been absorbed (this only takes a minute or so).
  4. Whip the cream until soft peaks form; set it aside.
  5. Heat the gelatin-water mixture over low heat until it becomes a clear liquid.  Stir this into the raspberry purée, then fold in the whipped cream.
  6. Refrigerate the mousse for about 90 minutes, to let it begin to set up.

For the Syrup

  1. Bring the sugar and water to a boil, stirring until the sugar dissolves.
  2. Remove from the heat, allow to cool, then store in the refrigerator until you’re ready to use.
  3. Flavor syrup with kirsh.

To assemble the cake

  1. Slice the cake layer horizontally into the even rounds.
  2. Place one of the rounds on a serving plate, cut side up, and brush with the simple syrup.
  3. Spread half the raspberry mousse on this layer, then place the second round, cut side up, on top.  Don’t worry if the mousse seems a little soft; once the cake is assembled it will continue to firm up in the refrigerator.
  4. Brush with syrup, then top the it with the remaining mousse.
  5. Place the last cake layer on top, cut side down, and brush with the any remaining syrup.
  6. Refrigerate the cake for 1 hour before finishing.

For the frosting

  1. Whip the heavy cream, vanilla, and confectioners’ sugar until soft peaks form (overwhipping will create grainy lumps).
  2. Cover the sides and top of the cake with whipped cream, decorating the top with fresh raspberries.
  3. Refrigerate for another hour before serving.

Génoise (gâteau éponge)

Source: “The All-Purpose baking cookbook” de The King Arthur Flour Baker’s Companion

Note: To make a chocolate genoise, cut the amount of flour to 1/2 cup and whisk it together with 1/4 cup Dutch–process cocoa before folding in into the egg-and-sugar mixture.


  • 6 large eggs
  • 1 egg yolk
  • 3/4 cup superfine or granulated sugar (superfine is best)
  • 1/8 teaspoon salt
  • 3/4 cup unbleached all-purpose flour
  • 1 tablespoon cornstarch
  • 4 tablespoons butter melted and slightly cooled
  • 2 teaspoons vanilla or almond extract


  1. Preheat the oven to 350 F.
  2. Grease (beurrer)  and flour two 9-inch round pans; three 8-inch round pans; a 10 X 15-inch jelly roll pan, or a 9 X 3 inch springform pan.
  3. Place the room-temparature eggs and egg yolk, 1/2 cup of the sugar, and the salt in a heatproof bowl and immerse the bottom of the bowl in warm water.  Whisk over the warm water until the sugar dissolved; you’ll be able to feel if the sugar has dissolved by robbing a small amount of the batter between your fingers- it shouldn’t feel gritty.  Check the temperature of the batter occasionnally; don’t let it go over 110 F, as the eggs may begin to cook.  You’re after batter that’s just warm to touch.
  4. Once the sugar ha dissolved, remove the bowl from the hot water.  Using an electric mixer, beat the egg mixture on high speed until it becomes very light and fluffy.  This will take up to 10 minutes.  It should double (or more) in volume and be very thick.
  5. Whisk together the flour, cornstarch, and remaining 1/4 cup sugar to eliminate any lumps and aerate the mixture.
  6. Using very low speed on an electric mixer, or a hand whisk, gently fold the flour mixture into the eggs, about a third at a time.
  7. Stir together the butter and extract; mix about a third of the flour-and-egg mixture into the butter, then fold that back into the remaining batter.
  8. Spoon or pour the batter into the prepared pans,  smooting the surface.
  9. Bake the 8- or 9-inch round layers for 20 to 25 minutes, the jelly roll for 14 to 18 minutes, or the springform for 30 to 35 minutes.  All should be light golden in color and spring back when touched lightly in the center.  Allow to cool in the pans for 15 minutes.

Gâteau au chocolat (Devil’s Food)

Source: King Arthur Flour Baker’s Companion Cookbook

Note: Très bon avec le glaçage fudge épais.

Yield: Two 9-inch or three 8-inch rounds, or a 13 x 9-inch sheet cake.


  • 3/4 cup (1 1/2 sticks, 6 ounces) soft unsalted butter
  • 1 3/4 cups (12 1/4 ounces)  Baker’s Special sugar or granulated sugar
  • 1/2 teaspoon salt
  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (2 ounces) Dutch-process cocoa
  • 2 1 1/2 teaspoons baking powder soda
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups (12 ounces) milk or water


  1. Preheat the oven to 350°F.
  2. Grease and flour two 9-inch round cake pans, three 8-inch round pans, or a 13 x 9-inch sheet cake pan.
  3. In a large mixing bowl, cream together the butter, sugar and salt till fluffy and light, beating for at least 5 minutes.
  4. In a separate bowl, whisk together the flour, cocoa and baking powder (soda). If lumps remain, sift the mixture.
  5. Add the eggs to the butter mixture one at a time, beating well after each addition.
  6. Mix together the milk or water and the vanilla.
  7. Add one-third of the flour mixture to the creamed mixture, then add half the milk, another third of the flour, the remaining milk, and the remaining flour. Scrape the sides and bottom of the bowl occasionally throughout this process.
  8. Divide the batter evenly between the prepared pans.
  9. Bake the cake(s) in a preheated 350°F oven for 30 to 35 minutes (a bit longer for the sheet cake), until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.
  10. Remove the cake(s) from the oven, cool them for 5 to 10 minutes, then remove them from their pans (leave the sheet cake in the pan, for easiest serving). Cool completely before frosting. 

Pound cake

Source: Sally C. Wallace, rec.cooking.com 2002


  • Je fais cuire la préparation dans 2 petits moules à pain plutôt que dans un moule à cheminée ou encore dans 12 moules à muffins (cup cakes).
  • Je fais une variante en ajoutant à la préparation de base 1 c. à table de feuilles de thé vert hachées et une poignée de framboises congelées mélangées délicatement à la toute fin et en omettant la muscade. On peut aussi faire un sirop de framboises pour en imbiber la croûte. L’inspiration vient du Panetier de Trois-Rivières.
  • Je fais une autre variante en ajoutant à la préparation de base 1 c. à table de zeste de citron.


  • 6 egg whites, reserve yolks
  • 1 3/4 cups sugar, divided
  • 2 sticks butter or oleo
  • 6 egg yolks 2 cups flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon mace (muscade)


  1. Preheat oven to 350 F. Grease the bottom of a stem (tube) pan (Beurrer et fariner 2 petits moules à pain).
  2. Beat egg whites until foamy and add 3/4 cup of the sugar.  Beat, continuing until the egg whites are stiff and glossy.
  3. Cream together remaining sugar and butter.  Add egg yolks one at a time, beating well after each addition.
  4. Sift flour, baking powder, salt and mace (muscade). Add to sugar/butter mixture.  Beat well.  Fold in egg whites.  Spoon into stem (tube) pan (moules à pain) and bake for about 1 hour.

Gâteau aux carottes

Source: Chef cuisinier (M. Rancourt) de l’Hôtel-Dieu de Lévis

Donne: 10 à 12 portions

Temps de préparation: 30 minutes


1er mélange:

  • 1 tasse d’huile
  • 2 tasses de sucre
  • 4 oeufs (mélanger un à la fois)

2ème mélange:

  • 2 tasses de farine
  • 2 c. à thé de poudre à pâte
  • 1 1/2 c. à thé de soda à pâte
  • 2 c. à thé de cannelle
  • 1 c. à thé de sel

3ème mélange:

  • 1 tasse de raisins secs
  • 1 tasse de noix hachées
  • 2 tasses de carottes râpées
  • 1 boîte de 15 onces d’ananas râpés et égouttés


  1. Ajouter les ingrédients secs au 1er mélange.
  2. Ajouter raisins, noix, carottes et ananas.
  3. Bien mélanger.
  4. Verser dans un moule de 14 x 9 x 1 1/2 po.
  5. Cuire au four à 375° F pour les 10 premières minutes, puis baisser le four à 350°F et cuire 35 à 40 minutes de plus.



  • 1/2 boîte de sucre à glacer
  • 1/4 tasse de beurre
  • 1/4 tasse de margarine
  • 4 onces de fromage Philadelphia
  • 1 c. à thé de vanille


  1. Mélanger jusqu’à ce que le tout soit bien moelleux, et étendre sur le gâteau lorsque bien refroidi.