dark chocolate – Foodaware

Cookies…naturally leavened with cinnamon, raisins, dark chocolate & peanut butter. Rolled in maple toasted oats!

Page Liked · 14 hrs

When you’re gifted a delicious tub of @butterbikeco cinnamon & raisin PB there’s only one thing to do…..bake cookies✌️
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Naturally leavened with cinnamon, raisins, dark chocolate & peanutbutter and rolled in maple toasted oats!
#cookies #sourdough #sourdoughcookies #naturallyleavened #lockdownbaking #bakingexperiments

CATEGORY: Weekly Recipe COOK TIME: 20-30 mins

Preheat oven to 200°C/400°F/Gas 6. Lightly grease a flat baking tray.
Place water and butter/margarine into a saucepan over a low heat until butter/margarine melts.
Bring to a brisk boil.
Reduce heat and add sieved flour and salt.
Stir briskly with a wooden spoon until mixture forms a soft dough and leaves sides of saucepan. Remove from heat and allow to cool.
Add the eggs gradually and beat until mixture is smooth and shiny.
Drop dough in tablespoons about 3” apart into the greased baking tray. Alternatively put dough into an icing bag and pipe the dough out onto a baking tray.
Bake for 25 minutes at the preheated oven temperature until puffed and golden.
Remove from oven and slit along one side. Cool on a wire tray.
When cold, fill with whipped cream and serve with hot chocolate sauce.

Profiteroles & Chocolate Sauce

Use clean fingers to rub the butter into the flour and icing sugar until it resembles breadcrumbs.
Add the egg and bind the mixture together using either a blunt knife. Once clumps of pastry begin to come together, use your hands to gather into a ball. Wrap in clingfilm and refrigerate for 30 minutes.
Preheat the oven to 180˚C/160˚C fan/gas mark 4. On a lightly floured surface, roll the pastry out to a thickness of about 3mm and use to line a 23cm loose-bottomed tart tin, pushing right into the corners and trimming the edges.
Line the pastry with greaseproof paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the beans and paper and bake for another 5-7 minutes, until lightly golden. Remove from the oven and cool in the tin.
Heat the Fresh Dessert Cream in a small saucepan until just boiling, then add the butter and chocolate and stir until completely smooth.
Pour into the pastry case and leave for 15 minutes, then place in the fridge to set completely.
Sprinkle with fresh pomegranate seeds and serve drizzled with Fresh Dessert Cream.

Per Serving 482kcals, 28.9g fat (18.4g saturated), 49.8g carbs, 22.8g sugars, 6.6g protein, 1.8g fibre, 0.171g sodium

3.50 avg. rating (69% score) – 2 votes

Melt the 200g dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water.
Do not stir the chocolate just leave it alone.
Grate in the zest of 1/2 a lemon.
Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
Separate the eggs and add the yolks to the chocolate combining thoroughly.
Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. This dessert is rich and decadent so small portions are necessary!
Toast almonds on a dry pan until golden then leave to cool.
Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
Chop or grate dark chocolate coarsely and add to the Glenisk Organic Creme Fraiche with 1 teaspoon of icing sugar approximately.
Spoon the creme fraiche on top of the lemon curd.
Sprinkle over some flaked almonds on top of the dessert just before serving.
Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter.

Page Liked · 14 hrs