Pour la recette en Français cliquez ici

Ingredients:

 200g dark chocolate , chopped

150g butter , cut into cubes plus extra for the ramekins

6 eggs

175g sugar 

125g plain flour

Method of preparation:

Heat the oven to 180C

Butter 6 medium ramekins.

Melt the chocolate with the butter in a bowl over simmering water or in a microwave.

Beat the eggs with the sugar until they are very light and fluffy and then fold in the flour. Fold in the chocolate mixture.

Divide between the ramekins (put in the fridge at this point if you're making ahead).

Bake for 8-12 minutes, the soufflés should rise and form a firm crust but you want then still to be slightly runny in the middle.

recipe from: http://www.bbcgoodfood.com/recipes/4351/chocolate-souffls

Pour la recette en Français cliquez ici

Ingredients:
115g butter or margarine, softened
75g sugar
2 tbsp Brown sugar

2 eggs
175g flour
1 teaspoon baking powder
120ml milk
175g chocolate chips

Method of preparation:
Using an electric mixer, beat the butter and sugars until creamy and fluffy.
Add the eggs, one by one.
Sift the flour and baking powder and add it to the mixture in 2 batches, alternating with milk.
Divide half of the mixture between 8  muffins cases, sprinkle with chocolate chips.
Cover with the remaining mixture and the remaining chocolate chips.
Bake in a preheated oven 190C for 25min or until the muffins are lightly golden brown.
Let cool for 5 min before transferring them on a wire rack.

Pour la recette en Francais cliquez ici

Ingredients:
200g grated courgettes
150g sugar
1 egg
125ml Vegetable oil
200g flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon of baking powder
1 teaspoon cinnamon
2 teaspoons lemon zest
some raisins

Method of preparation:
In a bowl, mix together the courgettes, sugar, egg and oil.
In another bowl, sift together flour, salt, baking soda and baking powder, add the cinnamon and lemon zest.
Stir the flour mixture into the courgette mixture. Add some raisins rolled in a little flour and mix to incorporate.
Pour the mixture into a greased cake tin.
Bake in preheated oven to160C for 45 min or until a knife inserted in the centre comes out clean.
Remove and let to cool for about 10 minutes before turning out onto wire rack and cool completely.

recipe from http://allrecipes.co.uk/recipe/5959/lemon-courgette-cake.aspx

Pour la recette en Français (cliquez ici)

Sweet and sticky Chelsea buns, with a hint of spice, are an irresistible addition to a traditional afternoon tea.

Ingredients:
25g butter
225g strong white bread flour
1/2tsp salt
2 tsp dried yeast
1 teaspoon caster sugar
125ml  milk at room temperature
1 egg, beaten
85g icing sugar
Filling:
55g light muscovado sugar
110g raisins or mixed dried fruits
1 tsp ground mixed spice or just cinnamon

50g butter

Method of preparation:
Sift the flour and salt into a bowl, stir in the yeast and sugar and rub in the butter
Combine milk and beaten egg and pout into the dry ingredients.
Knead until you have asoft dough.
Place the dough in a lightly oiled bowl, cover with oiled clingfilm and leave in a warm place for 1hr or until doubled in size.

Transfer the dough onto a lightly floured surface and knead for 1 min.
roll out into a a rectangle of about 30 * 23cm.
Mix the muscovado, raisins and the spices.

Brush the dough with butter, then sprinkle with the sugar mixture.
Roll up from a long side and cut 9 pieces.

Place the pieces in a greased 18cm square cake tin, cover with oiled clingfilm and leave in a warm place for 45min.

Bake the buns in a preheated oven 190C for about 30min.
Leave to cool in the pan for 10 minutes. then transfer to a wire rack.
Mix the icing sugar with a little water to make a thin glaze.
Brush over the buns and leave to set.