Cast Iron Brownie
Here is a yummy low carb brownie recipe that I found on pinterest and tweaked it a little and it turned out delicious! I added some natural Cacao Powder and a spicy Cocoa Chile Blend spice that gave this low carb brownie a little kick! I hope you give it a try and please give it a thumbs up and subscribe to my channel! Check out some links below for some of the products I use. Thanks for watching!
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Surprise Chocolate Dessert || The Geek Kitchen
This is a truly delicious and very impressive dessert. It is quite simple so give it a go! Here is the recipe…
Ingredients:
Dark chocolate
Milk chocolate
Double cream
Brownie
Method:
Melt the dark chocolate and pour most of it over some grease-proof paper. Spread it out to a thin layer.
When it has hardened slightly, use a circular cookie cutter to cut out circles.
Bake some brownies. Let them cool, then cut out circles using the same sized cookie cutter as before. Then use a smaller cookie cutter to cut out a circle from the middle to make brownie rings.
Now make some ganache by using the remaining dark chocolate and adding some milk chocolate. Then add double cream so there is the same amount of cream as chocolate. Melt it all together to form a smooth chocolate ganache.
Take one brownie ring, add some ganache to the middle then put a chocolate circle on top. Warm up some ganache and pour it over the chocolate circle. It will melt through the chocolate.
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Easy Chocolate Souffle Recipe
You will not believe how light and silky this homemade Chocolate Soufflé recipe is! Made with only a handful of ingredients, this dessert is rich, fluffy, and full of chocolate flavor. Perfect for date night, Valentine’s Day, or any holiday, this decadent chocolate-flavored soufflé is guaranteed to impress.
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Chocolate Truffles Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Truffle. Chocolate Truffles are a rich and elegant, bite-sized petit four made from a velvety smooth mixture of chocolate and cream (a Ganache) to which various flavorings can be added.
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Do This For a Perfect Chocolate Souffle | Recipe from Paris
This classic chocolate souffle instills fear in so many, that I wanted to share my techniques on how to slay the souffle. With my tips from culinary school in Paris you’ll be making perfect souffles every time. Wait till you see what the best one is. FULL RECIPE BELOW.
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RECIPE: CHOCOLATE SOUFFLEE
125 ml 35 % cream ( ½ cup)
120 gm bittersweet chocolate , (4 oz )
2.5 ml vanilla (1/2 tsp)
20 ml Grand Marnier or favourite liquor (1 ½ Tbsp. )
3 eggs, separated + 2 whites
70 gm granulated or caster sugar (1/3 cup )
Icing sugar or cocoa for sprinkling
Preheat oven to 425 no convection degrees F.
Butter 6 x 6 oz ramekins (175 ml) each and sprinkle well with sugar. Tap out excess and make sure that the top rim of ramekin has no sugar on it or the souffle will catch as it rises and prevent the perfect puff.
Fill a medium baking dish with water 2 inches high.
Melt chocolate with cream over a double boiler , with water just steaming. Do not stir until it melts. Take off heat . Stir 3 egg yolks to blend well and while chocolate is still hot, whisk in the 3 egg yolks until smooth and thickened. Stir in the vanilla and Grand Marnier . You can make this mixture ahead and cover well at room temperature for a few hours , until ready to make the souffles. When you want to bake them , just heat gently over the water bath again for a few minutes.
Whip 5 egg whites in a clean bowl, on medium speed until light and fluffy. Increase to high speed and continue to whip while gradually add sugar until glossy but not stiff . Stir ¼ of this egg white mixture into warm chocolate base until full blended and no white streaks appear. Fold in remaining meringue , gently and quickly .
Reduce oven temp to 400 D.
Place ramekins in water bath. Bake for 18-20 minutes or until puffed. Water bath is not essential but it does give you a more perfect rise for the final souffle.
Makes 6
Creme Anglaise:
250 ml full fat milk (1 cup )
75 gm sugar ( 1/3 cup )
3 large egg yolks
1/2 vanilla bean, scraped
Grand Marnier 1 Tbsp.- 2 Tbsp. (15-25 ml)
In a small , heavy bottom sauce pan, heat milk ,sugar and 1/2 vanilla bean , over medium heat. In a small bowl whisk the egg yolks. Once milk is scalded but not at a rapid boil, pour a little of the hot milk into yolks to temper, and whisk thoroughly. Add yolk mixture back to hot milk and return to medium high heat. Stir with wooden spoon until mixture just coats the back of your spoon, about 3-5 minutes. Do Not Boil! The sauce will thicken more once cooled so you don't want it to boil or it will split. Remove from heat and add the Grand Marner. Stir and cool completely.
Pour into finished souffle , as per video.
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