Surprise!
When I saw this recipe on the cover of the final push, I told myself menoum ... but it is much more than that menoum we said sipping small sin of delicacies hihihi .. .
The only warning I can give is to be consumed with passion ...:)))
cupcakes-chocolate pudding, caramel sauce
2 tablespoons sugar
1 / 3 cup sugar
1 / 3 cup cold unsalted butter, cubed
8 oz bittersweet chocolate, chopped 2 eggs
2 egg yolks ¼ cup
flour ½ teaspoon salt
Caramel Sauce (see recipe below)
Butter four ramekins with a capacity of ¾ t and sprinkle with 2 tablespoons sugar (shake off excess ). Book.
In a bowl in the microwave, mix the butter and chocolate. Heat 1 minute. Using a wooden spoon, stir until chocolate is completely melted.
In a large bowl using a whisk, combine the remaining sugar, eggs, egg yolks, flour and salt. Stir melted chocolate. Divide mixture among ramekins reserved. Place ramekins on a baking sheet and refrigerate for 15 minutes.
Bake 350F for about 25 minutes or until the pudding cakes have made but are still slightly soft in center. Put the baking sheet on rack and let cool for 5 minutes. (You can prepare the cakes, puddings in advance, cool completely and cover. They will keep for up to 2 days refrigerated. Reheat each portion in the microwave for about 30 seconds before continuing.
In Just before serving Garnish pudding with a dollop of hot sauce, hot caramel.
Caramel Sauce 1 ½ cups sugar
1 / 3 cup water
2 / 3 cup 35% cream butter ¼
In a heavy saucepan, combine sugar and water. Cook over medium-low heat, stirring, 3 to 5 minutes or until sugar is dissolved. Bring to a boil. Reduce heat to medium and boil, without stirring, for about 6 minutes or until syrup is dark amber. (Using a pastry brush dipped in water, baste occasionally the wall of the pan to break down the sugar crystals, remove from heat.
Carefully add the cream (be careful of splashing) and stir with a whisk until the mixture is smooth. Stir in butter, whisking. Pour caramel sauce into a bowl to heat proof. Cool slightly (you can prepare the sauce ahead and cover it keeps for 1 week in the refrigerator. Reheat over low heat before serving.
Source: Boost February 2011
When I saw this recipe on the cover of the final push, I told myself menoum ... but it is much more than that menoum we said sipping small sin of delicacies hihihi .. .
The only warning I can give is to be consumed with passion ...:)))
cupcakes-chocolate pudding, caramel sauce
2 tablespoons sugar
1 / 3 cup sugar
1 / 3 cup cold unsalted butter, cubed
8 oz bittersweet chocolate, chopped 2 eggs
2 egg yolks ¼ cup
flour ½ teaspoon salt
Caramel Sauce (see recipe below)
Butter four ramekins with a capacity of ¾ t and sprinkle with 2 tablespoons sugar (shake off excess ). Book.
In a bowl in the microwave, mix the butter and chocolate. Heat 1 minute. Using a wooden spoon, stir until chocolate is completely melted.
In a large bowl using a whisk, combine the remaining sugar, eggs, egg yolks, flour and salt. Stir melted chocolate. Divide mixture among ramekins reserved. Place ramekins on a baking sheet and refrigerate for 15 minutes.
Bake 350F for about 25 minutes or until the pudding cakes have made but are still slightly soft in center. Put the baking sheet on rack and let cool for 5 minutes. (You can prepare the cakes, puddings in advance, cool completely and cover. They will keep for up to 2 days refrigerated. Reheat each portion in the microwave for about 30 seconds before continuing.
In Just before serving Garnish pudding with a dollop of hot sauce, hot caramel.
Caramel Sauce 1 ½ cups sugar
1 / 3 cup water
2 / 3 cup 35% cream butter ¼
In a heavy saucepan, combine sugar and water. Cook over medium-low heat, stirring, 3 to 5 minutes or until sugar is dissolved. Bring to a boil. Reduce heat to medium and boil, without stirring, for about 6 minutes or until syrup is dark amber. (Using a pastry brush dipped in water, baste occasionally the wall of the pan to break down the sugar crystals, remove from heat.
Carefully add the cream (be careful of splashing) and stir with a whisk until the mixture is smooth. Stir in butter, whisking. Pour caramel sauce into a bowl to heat proof. Cool slightly (you can prepare the sauce ahead and cover it keeps for 1 week in the refrigerator. Reheat over low heat before serving.
Source: Boost February 2011
0 comments:
Post a Comment