desserts recipes

8/13/2019 desserts recipes

1/5


2/5

By: Sarah Khanna

(Originally Alice Medrich's, I couldn't resist messing about.

I've made the original before and it is just as amazing.)

Ingredients:

140 grams of unsalted butter

1 1/4 cups of sugar

3/4 cup plus 2 tablespoons of unsweetened cocoa powder

1/4 teaspoon salt (I used salted butter and eliminated this)

1.5 teaspoons of ground cinnamon1/2 teaspoon of vanilla extract

2 large eggs, cold (I used 3 small eggs, because that's what I had.)

1/2 cup all-purpose flour

2/3 cup of walnuts

Directions:

Preheat your oven to 160 degrees Celsius. Line the bottom and sides of an 8x8-inch square baking pan with

parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa and salt in a

medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the

butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after

dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. I

actually skipped this step and microwaved it all, stirred vigorously, then combined the cinnamon. I was stuck on time

and it worked perfectly. I've tried the original method before, which produced almost the same result with a 10-15%

smoother brownie at the end. I highly recommend the proper way if you have the time.Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously (there we go again) after each

one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer

then beat for 40 strokes. Stir in the nuts. Spread evenly in your lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Take them out. Let

them cool for a while then pop them in the freezer, as they are, for a good 20 minutes. Take them out and slice. Nice.

:)


3/5

Upside-Down Caramelized Mango Cake

3

By: Lara Ariss

PREPARATION TIME30 MINUTES

BAKE TIME50-60 MINUTES

SERVES8-10

LEVELEASY

INGREDIENTS

For the topping

100 grams granulated sugar

1 large mango, not completely ripe

For the sponge

175 grams unsalted butter, softened at room temperature, plus extra for greasing 175 grams granulated sugar

3 eggs, beaten

225 grams all-purpose flour

1 teaspoon baking powder

75 ml milk, full fat or low fat

To serve

vanilla ice cream

METHOD

Preheat oven to 200C.
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4/5

Lightly grease 20cm round cake tin with butter and line base with parchment paper.

For the topping: Put the sugar in a saucepan and gently heat till the sugar turns a brownish color, swirl the pan from

time to time to allow for a consistent caramelize and to avoid burning.

Tip the caramel into the greased cake tin base. Tilt the tin slightly to allow foran even coating. Allow to cool aside.

In the meantime, peel and slice the mango. Arrange the slices on top of the caramel. At this point the caramel

should have hardened.

For the sponge: Cream the butter and sugar till fluffy and pale in color. Continue to beat while adding the eggs alittle at a time. Fold in the flour and baking powder and spoon in the milk. Continue to beat until you have a smooth

consistency. Gently pour the batter over the caramel and mango slices. Leave to rest a few minutes to ensure the

batter is levelled inside the tin.

Bake for 60 minutes but check at 50 minutes, by inserting a cocktail stick or toothpick in the center of the sponge,

which should come out clean. Once complete remove from oven and allow to rest in tin for 5 minutes and then turn

onto a wire rack.

Serve with vanilla ice cream.

Strawberry Muffins

19

Ingredients:

2 1/2 cups fresh strawberries

1 1/2 cup sugar
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5/5

1 cup vegetable oil

1 tsp.1 of vanilla

3 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamonDirections:

1. Heat oven to 225 C. Grease bottoms of 24 muffin cups or line with paper cups.

2. Slightly smash strawberries in large bowl.

3. Stir in sugar, oil and eggs until mixed. Add vanilla. Stir in other ingredients just until moistened. Spoon batter into

muffin cups.

4. Bake 15 to 20 minutes or toothpick clean test.

*If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained. Or any

berry for that matter.

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desserts recipes