My two mummies did both play a key role in building my early passion for cooking:
- my mum, who would would let me cook whenever I wanted to try and cook (or experiment) on my own
- my step-mum, who is an amazing cook and who taught me many skills and inspired me so much
One of the first desserts I made all by myself was a chocolate mousse, one of my step-mum's speciality. Since then, I also think of her everytime I bake a chocolate dessert!
My super duper fudgy toffee
Christmas can involve a hell of a lot of cooking. So a dessert which is both delicious and quick to make can prove very useful!
These brownies have a light but rich texture (how is that possible? I don't know, it's a miracle). My dulce de leche addition make them extra special.
I was running late for the party I was bringing them to, so I could not work on a presentation, but why not cut them in squares, pile them in a pyramid shape, and add a fine dust of icing sugar and few raspberries on top to decorate?
This will be a showstopper dessert for Christmas or Boxing day!
You can even make them 1 day early, they will be as good as new.
375g dark cooking chocolate
250g salted butter
3 tsp cocoa powder
3tbsp instant expresso powder
500g caster sugar
6 large eggs
110g self-raising flour
2 or 3 tbsp of dulce de leche, repostero (firm) if possible
Make the brownies:
1/ Preheat the oven to 180deg C, and line a baking tin or roasting dish with baking parchment
2/ Melt the chocolate and butter in a bowl in the microwave. Mix and add the expresso and cocoa powders, and mix again until combined
3/ Beat the sugar and eggs with a whisk until light and fluffy
4/ Add the chocolate mixture, stir. Sift in the flour, stir
5/ Pour into the dish, and dot the dough all over with thumb sized lumps of dulce de leche (it will sink slowly as it cooks) and cook for 30/35 min until just done (I left the center to be still gooey).
6/ Leave to cool completely before taking cutting and taking them out of the dish
What's on the drinks menu Alex?
- a Muscat for the sweet taste,
- a red fruit tea (not so sweet for a chocolate brownie),
- a glass of hazelnut soy milk
This recipe is dedicated to Cricri.