- Choco lava cake- It is a popular chocolate dessert, featuring a rich chocolate cake with gooey molten chocolate center. The cake is slightly undercooked to allow the choco center to remain soft.
Recipe- Melt 170 gms chocolate and 113 gms salted butter in a heatproof bowl over a pan of simmering water (double boiler), stirring occasionally, until smooth. Beat 2 eggs along with 2 egg yolks, 1/4 cup sugar, 1/2 teaspoon vanilla extract and a pinch of salt at high speed in another bowl until light and thickened. Fold the chocolate mix into the egg mixture quickly along with 2 tablespoons all-purpose flour and 1/2 teaspoon baking powder. Mix everything well. Prepare 4 ramekin moulds by applying butter and light flour, tapping out the excess flour. Pour the batter evenly into the ramekins. Bake for 12-14 minutes until the cake is firm around the edges and soft in the center in a preheated oven at 180 degrees. Remove the cake from the oven, let them cool in the ramekins for 1 minute. Run a knife around the edge of the cake to loosen it, then turn it out onto a serving plate. Let it stand for 10 seconds. Sprinkle the cake with powdered sugar and serve warm with whipped cream, fresh berries or ice cream if desired. Serves 4.
2.Chocolate brownies- Chocolate brownies are classic desserts, crisp on the top and fudgy in the center with chewy and gooey at the right spots. The key is not to over bake the brownies and keep them slightly underdone. Avoid over whisking the mixture.
Recipe- Melt 220 gms dark chocolate and 220 gms butter in a double boiler over low heat until smooth, stirring occasionally to mix them. Cool the melted mixture to room temperature. Preheat the oven to 180 degrees. Add 200 gms powdered sugar and 4 eggs in another mixing bowl, whisking the sugar for 30 seconds until smooth. Add in 2 teaspoon instant coffee powder and a splash of vanilla extract, whisk for 1 minute. Whisk in melted cooled chocolate butter mixture until combined and smooth. Stir in 200 gms all-purpose flour and 50 gms cocoa powder until just combined. Pour in a pan greased with butter and dusted with all-purpose flour and level out. Bake in the preheated oven for 30 minutes until a toothpick inserted into the center of the brownies comes out clean. Cool for 30 minutes, and cut into squares and enjoy warm. Serves 10-12.
- Chocolate banana toasties- Chocolate banana toasties are delicious easy to make at home snack or dessert. Here we will combine the flavors of chocolate, peanut butter and banana.
Recipe- Preheat a sandwich maker. Cut the sides of 4 bread slices. Spread a good share of peanut butter onto one side of each bread slice, place sliced banana and good quality dark chocolate pieces. Place the remaining bread slices on top, to make sandwiches. Melt 2 tablespoons butter in the sandwich maker over medium heat. Add the sandwiches to the sandwich maker and cook for about 4-5 minutes until crispy golden and the chocolate is melted. Cut the sandwiches in half and serve immediately. Serves 2. - Chocolate souffle- Chocolate souffle is a light airy elegant french dessert with rich soft gooey center. The dessert is served warm and typically dusted with powdered sugar before serving. Pay attention to attain the perfect texture and consistency and be precise with timing. Also use eggs at room temperature. Never open the oven door before its time. And always use the right souffle dish.
Recipe- Bring 300 ml milk to a boil. Add 4 egg yolks one by one and whisk it with 15 gms sugar, 15 gms flour and 15 gms corn flour in a mixing bowl, temper this with little milk. Add all these to the remaining milk, cook until it thickens, now add 185 gms chocolate and whisk continuously over low heat until the chocolate is melted. Switch off the flame, add 25 gms butter to this and mix well. Chill the batter for few hours. To make the meringue, beat 4-5 egg whites along with 75 gms sugar and a pinch of salt using an egg beating machine until they form stiff peaks. Gently fold in the egg whites into the chocolate mixture, until properly incorporated. Don’t overmix. Prepare the ramekins by greasing them with butter and dusting little flour. Pour in the batter, making sure the texture is airy and the top is flat and even. Bake the souffle for 12-15 minutes in preheated oven at 200 degrees celsius until they have risen and are set on top. Remove and dust with powdered sugar. Serve immediately or else souffles will start to deflate after few minutes.
‘XOX’
-TriGr
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