It’s been a while since I last posted on my blog! I did a bake a few weeks ago but I wanted it to be completely for myself, so did not post the recipe. I made a ginger panna cotta tart decorated with poached pears.
Since my last post I’ve had a lovely weekend spent in Copenhagen with A, where we walked, ate and ate some more. It’s always nice to spend some time away, but it does go far too quickly and before you know it, you’re back at work. I feel like recently all I have done is work so I don’t actually have much to write about!
I’ve noticed nearly all my bakes with chocolate also have salted caramel! Any other flavours that go with chocolate?! haha. I’ve also noticed all my bakes are sweet, since watching the Bake Off this series I want to expand my baking experiences and venture over to the savoury side! So my next recipe after this may be a savoury one!!
250g Plain Flour
100g Dark Chocolate
25g Cocoa Powder
2 tsp Baking Powder
Pre heat a fan assisted oven to 180 degrees Celsius. Prepare a muffin tin by rubbing in butter. Melt the chocolate and butter in a bowl over a pan of water until it’s silky smooth. Measure out the dry ingredients. Add the eggs and milk into the dry ingredients and mix well, then add the melted chocolate and mix until all the ingredients have come together.
Spoon the mixture into the tins and flatten the tops as best as you can. I used a palate knife to do this. Bake in the oven for 15 minutes then squish the cakes down to create a hollow. I used my tablespoon measuring spoon to do this. Let them cool fully in the tin.
60mls Double Cream
1 tsp Salt
1/2tsp + 1/4tsp Gelatine Powder
180mls Double Cream for Whisking
Now that I’m typing up this recipe I realise I actually put 1 tbsp. of salt in this recipe…good thing I like salt.
Add the sugar to a pan and heat gently. The sugar will slowly start to melt and then start to go golden really quickly so keep a close eye on it. Top tip – don’t try to have a conversation with someone at the same time and then end up dropping the pan over yourself and the floor. No one except the laminate floor was harmed… Once I cleaned the floor and changed my trousers I went back to it. Once the sugar has melted take it off the heat and add in the butter. Then add in the 60mls of cream and salt. Mix the gelatine powder with some cold water, about a tablespoon, and add this to the caramel. Whilst this is cooling whisk the 180mls of cream. Bit by bit fold the caramel into the whisked cream. Spoon the mixture into the centre of the cakes and place in the fridge whilst you make the marshmallow.
2 Egg whites
Whisk the egg whites until they start to look really aerated and then add the sugar one spoon at a time. Keep whisking until the meringue on the whisk holds its shape. Place into a piping bag. Take the cakes out of the fridge and pipe the marshmallow on top, I did not use any nozzles for this. Place under the grill for about 5 minutes.
I’m struggling with the lighting in the flat at the moment. Three of the bulbs in the kitchen have gone out and the big ceiling light makes everything go orange. To change the settings on the camera would mean slowing the shutter speed down and so my pictures came out shaky! Maybe I should invest in a tripod…..