| dah lama tak layan channel masak2 nih.. bila dah tengok, suka lak nak buat brownies dan choc fondant.. google resipi dan terjumpa.. bila la dapat realisasikan ni... | ||
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| ~lebih kurang macam ni la yg tengok kat tlc aritu~ |
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| ~brownies~ |
resipi2nya di sini
Triple Chocolate Brownies
Recipe by Anna Olson from Fresh
Use a 1 x 8-inch square pan to make 9 large brownies or 16 small brownies.
You can serve these brownies drizzled with Anna's Decadent Chocolate Sauce.
You can serve these brownies drizzled with Anna's Decadent Chocolate Sauce.
Ingredients
- 10 ounces (300 g) bittersweet or semisweet chocolate, chopped
- 2/3 cup (150g) unsalted butter
- 3/4 cup (175 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 3 x large eggs
- 1/2 cup (125 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 3 ounces (90 g) white chocolate chips or chunks
- 3 ounces (90 g) milk chocolate chunks
Method
- 1Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
- 2In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
- 3Stir in eggs, one at a time. Stir in flour and salt. Fold in white and milk chocolate chips.
- 4Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool before slicing.
Chocolate Fondants
Take Home Chef, Episode 21: Carolyn's Menu
INGREDIENTS
| 1 tablespoon/15 g plus 2 sticks (1 cup)/226 g unsalted butter | |
| Unsweetened cocoa powder, for dusting | |
| 8 ounces/210 g dark chocolate (70% cocoa solids), chopped | |
| 4 large free-range eggs | |
| 4 large free-range egg yolks | |
| 2/3 cup/135 g sugar | |
| 1/3 cup/50 g all purpose flour, sifted | |
| 1 cup/240 ml whipping cream | |
| 8 ounces/225 g dark chocolate (70% cocoa solids), chopped | |
| Vanilla ice cream, to serve |
PREPARATION:
- Preheat the oven to 400°F/200C. Coat six 3-inch-/8-cm-deep x 2 1/2-inch-/6-cm-wide molds or six ¾- cup/180-ml, ovenproof custard cups with 1 tablespoon/15 g of butter. Dust the molds with cocoa powder, rolling each mold around to cover the sides and bottoms well and tapping out any excess cocoa.
- Stir the chocolate and remaining 2 sticks/226 g of butter in a heavy medium saucepan over a low heat until smooth. Using an electric mixer, beat the eggs, egg yolks and sugar in a large bowl until pale and doubled in volume; this will take about 3 to 5 minutes. Fold in the melted chocolate mixture. Add the flour and whisk until smooth. Pour into the prepared molds, dividing equally.
- Bake for 8 to 10 minutes, or until slightly puffed and just set around the sides (a toothpick inserted into the center of the cakes should come out with batter attached). Let the fondants rest for 3 to 4 minutes.
- Meanwhile, bring the cream just to a simmer in a heavy medium saucepan over medium heat. Turn off the heat and add the chocolate. Stir constantly until melted and smooth.
- Place a plate over each fondant. Holding the plate and mold together, invert the fondants onto the plates, giving a sharp little shake to loosen. The fondants will slide out onto the plates. Spoon the chocolate sauce over the fondants and serve with vanilla ice cream.
