This is a very easy and fast recipe. I found it in one of the many French food magazines I buy every time I visit this beautiful country. And even though my French skills desperately need some updating, it turned out surprisingly well. I changed and adapted this recipe a little bit, but I’d still like to give full credit to the lovely French “Elle à Table” magazine.
Ingredients: 200 g dark chocolate, 200 g butter, 200 g sugar, 4 eggs, 100 g flour, 80-100 g ground almond or hazelnut, icing sugar and lavender flowers.
Melt butter and chocolate in a pot over low heat and let it cool. Beat eggs and sugar until the mass turns almost white, or at least 4 minutes. Add the chocolate butter mix, flour and ground almond or hazelnut and mix well. Use a square brownies tin and bake for about 20 minutes at 180 degrees. Decorate with icing sugar and Lavender flowers.
Here is a little tip for everyone who loves making popcorn the traditional way, without using a microwave. To avoid any burning and to make sure as many kernels as possible pop, just use this simple trick.
Cover the bottom of a saucepan with sunflower oil. Heat the oil just a little bit, then put in 4 kernels and wait until all of them have popped. Quickly add the rest, which shouldn’t be much more than a handful and listen to the beautiful sound of the bursting kernels. As soon as the popping slows down take the popcorn away from the heat and immediately pour them out into a large glass bowl. Add your favourite seasoning and voila!
I love to make them as a little afternoon snack when my children have visitors. To add to the fun use a glass lid and let your children (carefully) watch how the kernels explode.