my . chatty . edition .

Friday, April 27, 2007

~ Chocolate gets even better ~

Read this article in the Readers Digest May 2007 issue. It says that when making brownies, cakes and custards, dark choc baking bars can make them even more tastier. Cos these bars are made from premium cocoa beans & are higher in cocoa butter. This will definitely improve the texture.
Here's a receipe they had suggested.

Chocolate Cakes with Liquid Centres.

Ingredients: 1/2 cup butter
4 squares bittersweet chocolate (28g)
2 eggs & 2 egg yolks
1/4 cup white sugar
2 teaspoons all-purpose flour

1. Preheat oven to 230 C; butter and flour four 110g ramekins.
2. In top half of double boiler set over simmering water, heat butter and chocolate until chocolate is almost melted.
3. Beat eggs, yolks and sugar until light coloured and thick.
4. Mix chocolate and butter, and slowly pour into egg mixture, stirring constantly. Stir in flour until just combined.
5. Pour batter into moulds and bake for six to seven minutes. Cake centres will be quite soft. Invert moulds on plates. Let sit 15 seconds. Unmould. Serve immediately with whipped cream.

Blogged by ~ t h a r i k a ~

. as said by tharika .
10:56 AM