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It doesn’t get better than this. An absolute classic and one of my favorites of all time: chocolate fondant. I used to always order this in restaurants and it’s such a hearty dessert, a perfect way to finish off a cold winter dinner. But since I found a super easy recipe (thanks Gordon Ramsay!), I hardly ever order it anymore. I’ve had to tweak his recipe a bit because I found the fondant a bit too thick to my liking, so I added some milk to the mixture. Serve it with Vanilla Icecream, and I’m confident you will like this as much as I have. Here’s the recipe in its full glory. Happy Chinese New Year!
You’ll need:
50g melted butter , for brushing
cocoa powder , for dusting
200g good-quality dark chocolate , chopped into small pieces
200g butter , in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Vanilla ice cream
milk
1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
5. Add one to two tablespoons of milk to mixture.
6. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
7. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
8. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
10. serve!
This is false advertising as I RARELY bake, but the idea hit me and I went with it!!
MacroMonday ~ chocolate
PA ~ food
(flour, butter, coconut sugar, vanilla extract, egg, baking soda, salt, oats, instant coffee, cocoa powder, water, pumpkin seed, icing sugar)
Brownie cake with mascarpone and red fruit. Two brownie layers. Strawberries and raspberries as topping. Side view. White background.
Our Very Own Tiramisu is made from soaked savoiardi biscuits in espresso with the optional addition of liquor and sugar. Layering them with a mixture of mascarpone cheese and zabaglione, a light custard made with Marsala wine.
In the original recipe, there was no liquor as the cake was originally aimed at children.
The phrase tira mi su literally means 'pick-me-up' or 'pull-me-up' in reference to the effects of the sugar and espresso.
It was a baking fail. Overfilled batter, cosmetic surgery, and crumb so delicate that it threatened to fall apart when I glazed. Sigh. At least it looked pretty.
Read more at Dessert By Candy.
Brownie cake with mascarpone and red fruit. Side view. White decorative and out of focus background. Blurred Christmas napkin in foreground.
Moist and luscious, classic red velvet cake is as delightful to behold as it is to eat!
Makes 16 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
1/2 cup unsweetened cocoa powder
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 box (16 ounces) confectioners' sugar
To view and print the full recipe, go here: mccormick.com/Recipes/Desserts/Red-Velvet-Cake-with-Vanil...
Raspberry Tiramisu [eggless version] ~ A (No-Bake) Dessert
Recipe on my blog, Baking is my Zen.
bakingismyzen.wordpress.com/2015/09/04/raspberry-tiramisu...
Hearth pan used in making Tiramisu purchased from Kitchen a la Mode.
Kitchen a la Mode - Website
19 South Orange Avenue
South Orange, New Jersey
Tel 973 821-5145
Kitchen a la Mode -FACEBOOK
www.facebook.com/kitchenalamode
Kitchen a la Mode – YELP
My photos of store can be found on YELP.
Brownie cake with mascarpone and red fruit. Icing sugar. Christmas napkin with deer print. Christmas tree. Deer. High point of view.
Piece of brownie cake with mascarpone and red fruit. Napkin, fork, candle in glass and decorative deer.
These are a riff on the dark chocolate oatmeal cookies I make frequently. The recipe is on my website: melissamckelvey.com/?p=180
The only alterations I made to the recipe: nix the oatmeal and white chocolate chips and add lots of toffee bits and a large handful of peanut butter chips. Leave the semi-sweet chips in them for more chocolaty goodness!
Brownie cake with mascarpone and red fruit. Two brownie layers. Strawberries and raspberries as topping. Icing sugar. Side view. Shallow depth of field. White background.
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Makes 30 (1 cupcake) servings.
Prep Time: 20 minutes
Cook Time: 25 minutes
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 bottle (1 ounce) McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting (recipe follows)
To view and print the full recipe, go here: mccormick.com/Recipes/Desserts/Red-Velvet-Cupcakes.aspx
Cacao tree with a prominent Cacao pod. I could feel the potential chocolate!
Photo taken at the United States Botanic Garden
Washington DC - USA
Brownie cake with mascarpone and red fruit. Two brownie layers. Strawberries and raspberries as topping. Icing sugar. High point of view. Shallow depth of field. White background. Out of focus Christmas tree in background.
(tofu, coconut oil, cocoa powder, honey, vanilla extract, flour, salt, baking powder, almond, soy milk, icing sugar)
Brownie cake with mascarpone and red fruit. Icing cholotae. Strawberries and raspberries as topping. High viewpoint. . Shallow depth of field. White plate and background.
(flour, coconut sugar, vanilla extract, baking powder, salt, cinnamon, butter, egg, cocoa powder, apple, icing sugar, oil)
Brownie cake with mascarpone and red fruit. Icing sugar. Christmas napkin with deer print. Christmas tree. Deer. High point of view.
A cup of doppio cappuccino on a wooden table.
I never found it so hard to decide for a crop before!
Strobist: SB-26@1/2 into white umbrella camera left, reflective side of a heat insulation panel behind the cup. The SB-26 was triggered by my camera's popup flash.
Raspberry Tiramisu [eggless version] ~ A (No-Bake) Dessert
Recipe on my blog, Baking is my Zen.
bakingismyzen.wordpress.com/2015/09/04/raspberry-tiramisu...
Hearth pan used in making Tiramisu purchased from Kitchen a la Mode.
Kitchen a la Mode - Website
19 South Orange Avenue
South Orange, New Jersey
Tel 973 821-5145
Kitchen a la Mode -FACEBOOK
www.facebook.com/kitchenalamode
Kitchen a la Mode – YELP
My photos of store can be found on YELP.
Brownie cake with mascarpone and red fruit. Icing sugar. Christmas napkin with deer print. Christmas tree. Deer. High point of view.
This recipe is available at the Free Coconut Recipes website. Uses coconut milk, and Coconut Cream Concentrate. Photo submitted by Melissa, Saint Amant, LA