Hot Chocolate Fondant (Gordon Ramsay)


 I found this recipe on the Channel 4 website, it’s for a hot chocolate fondant by Gordon Ramsay. You MUST try this it is delishhhhhh.

Ingredients:

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

Creme fraiche or vanilla ice cream to serve

Method:

 

  1.  
    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 1 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.  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.
    6.  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.
    7.  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.
    8.  Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
    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. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

 

Tins or ramekins?

As we make the fondants in such great volumes in my restaurants we use disposable 150ml aluminium muffin tins, but ramekins work just as well. The cooking times I have given here are for ramekins but if you want to use the muffin tins then 10 mins in the oven will be fine.

9 puddings for 8 guests

If you are making the fondants for a dinner party I would advise you cook one extra as an ‘insurance policy’ that you can test for doneness. If everything goes according to plan I’m sure there will be no shortage of guests wanting second helpings.

Variations

Once you have mastered the fondants it’s very easy to adapt their flavour. For a boozy version add a generous splash of Baileys to the melted chocolate. You can also make a chocolate and orange version by adding the finely grated zest of 1 large orange and an optional splash of orange liqueur.

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Baked Shrimp Scampi (Ina Garten)


This yummy & easy recipe was chosen by Jill of Insanelygoodfood for the Barefoot Bloggers. It’s a great and simple do a head dish. This was the first time I’d made it and it won’t be the last, thank you Jill.

Ingredients:

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Mini Cheeseburgers


This recipe is by Callahan Catering, I found it on the Foodnetwork site. These were great, they are little bit like the brioche rolls recipe but not as buttery, I’ve made these quite a few times in all different sizes.

Prep Time:

35 min

Inactive Prep Time:

1 hr 20 min

Cook Time:

20 min

Level:

Intermediate

Serves:

50 servings

Ingredients

  • 1 pound ground beef
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • Basic bread dough, recipe follows
  • Ketchup
  • 14 cherry tomatoes, sliced thinly
  • 1 head lettuce, torn to fit buns
  • 1 (12-ounce) package American cheese, sliced and cut in squares to fit on buns

Directions

To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side.

To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve.

Basic Bread Dough:

1 tablespoon active dry yeast

2 tablespoon plus 1/2 teaspoon sugar

1 3/4 cups warm (110 degrees F) water

1 large egg

2/3 cup plus 1 tablespoon powdered milk

2 1/2 teaspoons salt

4 1/2 to 4 3/4 cups bread flour

1 cup unsalted butter, room temperature and cut into small pieces

1 large egg yolk beaten with 1 tablespoon water, for egg wash

1/4 cup poppy seeds

Nonstick cooking spray

To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour.

Preheat convection oven to 350 degrees F.

Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack.

Sticky Date Pudding


I love sticky date pudding & this one I found in an old recipe book I’ve had for a few years. The recipe is by Belinda Jeffery when she was on Better Homes & Gardens.

Ingredients:

3 / 4 cup fresh orange juice

Zest of an orange

180g dates (chopped)

1 tsp vanilla extract

3 / 4  tsp bicarb soda

90g unsalted butter, room temperature

100g caster sugar

50g brown sugar

2 eggs, lightly beaten

180g self raising flour

1 tsp cinnamon

6 – 12 whole walnuts

 

Preperation:

Preheat oven to 180 degrees celcius

Butter & flour 6 1 cup moulds or 12 ½ cup moulds

Put the orange juice into a medium saucepan & bring to a boil, remove from heat & add the dates, zest, vanilla & bicarb soda. Stir  to combine, set aside to cool.

In a mixing bowl cream the butter & 2 sugars until light & fluffy,  then slowly drizzle in the beaten eggs.

Sift the flour & cinnamon over the top of the butter & sugar mixture & lightly  fold it in,  now fold in the date mixture.

Divide the mixture evenly into the moulds filling them 3/4 full, if you fill them to the top, they may spill over as this batter is very light & airy.

Bake in preheated oven for 25 mins, but check them after 20 mins, all ovens are different.

Cool them in the moulds for about 5 mins before turning them out.  You may need to use a blunt knife to ease the puddings from the mould.

To serve them place a pudding upside down on a plate, place a whole walnut on top & spoon over the sauce, add some cream on the side if you like.

Sauce:

150g brown sugar

140g unsalted butter

½ cup cream

1 tsp vanilla

Preperation:

Put all the ingredients into a saucepan & stir until butter has melted, then bring to a boil & boil for 3 mins.

Note:

If your puddings develop a dome on top, just slice off a little so they don’t wobble on the plate.

I used 1/2 cup moulds for this recipe, I’ve also baked them in cupcake tins with paper liners.

Coconut Cupcakes (Ina Garten)


The first recipe this month for the Barefoot Bloggers was chosen by Jamie of  Jamie’s Green Kitchen. I’ve been in baking mode lately so I was glad that Jamie chose Ina’s cupcakes. If you like coconut you’re gonna love these, especially the frosting. I did change the frosting a little, I used 2 sticks of butter & only 1 cup of  the confectioners sugar, it was still sweet but not too sweet. Thanks Jamie, great choice.

 

The Barefoot Contessa Cookbook, All rights reserved

Prep Time:

1 hr 0 min

Inactive Prep Time:

30 min

Cook Time:

35 min

Level:

Intermediate

Serves:

18 to 20 cupcakes

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut

For the frosting:

  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Chocolate Nemesis (The River Cafe)


This recipe comes from The River Cafe in London, I was watching their show on the food channel & I had to try it, it’s a very rich chocolate mousse type of pudding. Chocolate lovers beware, will this be YOUR nemesis? The ingredients below are half of the original recipe, I have tried it both ways but for some reason the half version & smaller tin seem to have worked alot better.

Ingredients:

300 g caster sugar ( divided)

1/2 cup water

340 g Dark cooking chocolate, broken up ( I used the Cadbury Dark Cooking Chocolate )

225 g unsalted butter, cut into pieces

5 eggs

  

Preparation:

Preheat oven to 150 degrees celcius

Grease & line a 20 x 5 cm cake tin, when lining the sides of the tin the baking paper should be higher than the rim because it will rise.

(Don’t use a springform tin)

Sugar Syrup: In a saucepan place 200 g  of the sugar with the water & dissolve on a low heat, about 5 mins

Place the chocolate & butter into a bowl over a pan of simmering water, when the chocolate & butter start to melt, add the sugar syrup & stir until almost melted then remove the bowl from the simmering water & finish melting off the heat, stirring until completely melted & combined. Set aside.

Place the eggs into a mixing bowl with the remaining 100 g of sugar & whisk on high speed until eggs triple in volume.

Turn the mixer to low & slowly pour your chocolate mixture into the egg mixture. I do this for a few seconds & finish stirring by hand until completely combined. Don’t over mix.

Pour the mixture into your prepared tin, place tin into a large roasting pan lined with a tea towel ( this is to stop the tin from moving too much). Place the pan into the oven then pour hot water from the tap into the pan until it reaches half way up the side of the cake tin.

Bake for about an hour or until set, it will have a slight wobble in the centre,  the nemesis will have a crispy meringue top when cooked, this will then be on the bottom when turned over.

Remove the tin from the water bath & cool completely in the tin. ( The nemesis will sink a little when cooled )  I place mine in the freezer for about 2 hours before turning it out. The first time I made it I chilled it in the fridge overnight but it was still runny when I cut it, so by placing it in the freezer it was easier to cut & I leave it in the freezer & just cut it when I want a slice. It doesn’t freeze solid so you can eat it straight away.

* You may need to use a blunt knife to ease the paper from the tin after it comes out of the freezer.

  

 

 

 

Note: The original ingredients are:

675 g Dark chocolate (70% cocoa solids)

450 g Butter

575 g caster sugar

10 eggs

The tin size is 30 x 5 cm