Even though I can't eat these I have done simply because they are fantastic..
Bens Cookies - in the centre of town is almost like a covered stall where they bake on site a selection of american style cookies. Large fat and flat they are best eaten straight out of the oven, but if you buy them cold just warm them when you get home. They are so gooey they sort of stick to the roof of your mouth, which is part of the appeal. Well for me anyway !
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Thursday, 26 November 2009
Sunday, 22 November 2009
Hot chocolate puddings
For anyone who hasn't tried these perfect little desserts I recommend you do...
So quick and easy. They look really pretty too and you can either leave them in the ramekin
or after buttering the inside turn them out and watch the centre ooze out into a
puddle of thick hot chocolate...the ultimate comfort food.
I use 70per cent chocolate with added sugar, but not everyone likes the slightly bitter taste this gives. You can replace this with the chocolate of your choice, remembering the lower the cocoa solid the less likely it is to need any added sugar.
Serves 4 - or 2 if your having a bad day....!
100g chocolate - see above
100g caster sugar - see above
20g plain sifted flour - ( gluten free works as well though the end result is a little denser.)
100g butter
2 organic eggs
Preheat oven to 2oo deg
Butter the inside of 4 ramekins and set aside. Place chocolate and butter in a bowl over a pan of gently simmering water until melted. Leave to cool.
Beat eggs, sugar and flour then add the chocolate mixture.
Pour mixture evenly into the ramekins almost to the top ( cleaning of any spillage. as this is set in the oven making it hard to remove and looks unsightly.)
Place dishes on a baking tray for approx 10 -12 mins. You want to see them risen and slightly
firm to the touch whilst keeping them gooey inside. If you are not successful the first time, don't
be disheartened just take them out 2 mins earlier next time. Remember they will continue to cook once out of the oven.
They will be too hot to eat immediately so after 5 mins either remove them from the dishes and dust with icing sugar or leave them as they are.
I serve them with either very cold pouring cream or ice cream. The sensation of both warm and cold seems to complement.
Yumm...
So quick and easy. They look really pretty too and you can either leave them in the ramekin
or after buttering the inside turn them out and watch the centre ooze out into a
puddle of thick hot chocolate...the ultimate comfort food.
I use 70per cent chocolate with added sugar, but not everyone likes the slightly bitter taste this gives. You can replace this with the chocolate of your choice, remembering the lower the cocoa solid the less likely it is to need any added sugar.
Serves 4 - or 2 if your having a bad day....!
100g chocolate - see above
100g caster sugar - see above
20g plain sifted flour - ( gluten free works as well though the end result is a little denser.)
100g butter
2 organic eggs
Preheat oven to 2oo deg
Butter the inside of 4 ramekins and set aside. Place chocolate and butter in a bowl over a pan of gently simmering water until melted. Leave to cool.
Beat eggs, sugar and flour then add the chocolate mixture.
Pour mixture evenly into the ramekins almost to the top ( cleaning of any spillage. as this is set in the oven making it hard to remove and looks unsightly.)
Place dishes on a baking tray for approx 10 -12 mins. You want to see them risen and slightly
firm to the touch whilst keeping them gooey inside. If you are not successful the first time, don't
be disheartened just take them out 2 mins earlier next time. Remember they will continue to cook once out of the oven.
They will be too hot to eat immediately so after 5 mins either remove them from the dishes and dust with icing sugar or leave them as they are.
I serve them with either very cold pouring cream or ice cream. The sensation of both warm and cold seems to complement.
Yumm...
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