coklat oh coklat

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...

~lebih kurang macam ni la yg tengok kat tlc aritu~

~brownies~

*gambar dari google



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.

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

Measurement Conversion Calculator

Method

1. 1Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
2. 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.
3. 3Stir in eggs, one at a time. Stir in flour and salt. Fold in white and milk chocolate chips.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

 

 JOM CUBA!