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Welcome to HOW TO COOK THAT I am ANN REARDON
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This week we are making a dessert inspired by chef Peter Gilmores Chocolate dessert,
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his dessert has 8 textures but we are going to simplify that today and turn this impressive
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dessert into one that is quick and easy to make.
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To start with we're going to need to make our chocolate discs. So take some tempered
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chocolate and spread it thinly onto a sheet of foil.
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Once the chocolate is starting to get firm but is not yet set cut around something round
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in the size that you want your dessert to be. I am using one that is 11cm that is probably
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as big as you'd want to get because otherwise you're not going to be able to eat it all.
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As chocolate sets it can tend to warp and go out of shape a bit so to stop that happening
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place another sheet of foil over the top and cover it with a heavy book.
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For all the ingredients you need for this recipe just go to the website howtocookthat.net
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there is a link in the description below this video.
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Melt your butter or your margarine, stir in the sugar.
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For those of you who are waiting on the chocolate truffle recipes don't worry it is coming next
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week. I am making them and filming them this week for you for those of you who are new
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to the channel I try and do them in order of a cake decorating video then a dessert
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or a sweet snack one and then another chocolate video. So the chocolate truffles will be here
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next week, caramel ones are so good. If you've done them on the stove top your
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mixture is probably a bit hot so you'll need to allow it cool. And then
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whisk in your eggs, followed by the unsweetened cocoa powder.
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I definitely should have used a bigger bowl here.
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And then your flour and your baking powder. Whisk that altogether until it is just mixed
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in then add a dash of marsala which is a sweet italian dessert wine, it just brings out the
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flavour of the chocolate and then a little dash of vanilla. Mix those in.
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Pour that mixture into your baking tray lined with baking paper. Now the one I'm using is
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26 x 38cm and it's probably just not quite tall enough on the sides mine so to stop it
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spilling over into the oven and making a huge mess I have made my baking paper go up higher
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on the sides and stapled it into place so that it's not going to overflow.
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Coarsely chop up some white chocolate, now you can usee whatever you want here, you can
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add nuts, dried fruit, milk chocolate, dark chocolate, anything you fancy. Just chop that
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up and sprinkle it over the top. And if you want more perfectly looking round desserts
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then you don't need to add anything at all you can leave it plain which will make it
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easier to cut exact circles out of it. Or instead of using this brownie mixture you
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could use the chocolate cheesecake recipe that I've shown you previously or something
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else just use your imagination. Bake that brownie in the oven until a knife
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inserted into the centre comes out clean, and you can smell that brownie smell wafting
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through your house, then you know it's done.
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Allow it to cool completely And then using the same circle object that you used the first
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time cut circles from the brownie, and then you can eat the scrap pieces from the edge
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mmm so good. Using a smaller cutter cut out a circle from
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the centre of each of those.
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Now to make you ganache place your chocolate into a bowl, now I am using a mixture of milk
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and dark that's how I like my ganache to be. You can use all dark, all milk you can use
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white chocolate if you like it is up to what you prefer. Now if you are melting it in the
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microwave be careful not to burn it just give 30 seconds then stir it, 20 sec stir it and
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then 10 seconds stir it and just keep giving ten second bursts until its melted. Then pour
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in your cream and mix it. At first that seems like its not really coming together very well
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but you just keep mixing and it becomes a nice smooth ganache.
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When you are ready to serve your dessert make sure your sauce is nice and warm, remove the
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alfoil from your chocolate disc and place it on top of your dessert add a scoop of ice
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cream. Then serve it to the table and at the table put a spoonful of your hot ganache on
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top and it will melt through the centre of the dessert.
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Now I like to have a real chocolate lava flow to the dessert when people cut into it. If
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you want that as well then put some extra ganache into the centre before you put your
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chocolate disc on and then when you add you ganache on top it will have the same dropping
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effect but then also when they cut into it with their spoon that chocolate ganache is
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just going to ooze out of the dessert making it just unbelievably yummy.
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Enjoy and I'll see you next week with the chocolate truffles recipe. Have a good week,
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Bye. [music by Boat Song by Set Sail]
