CLASSIC COMFORT: DIVE INTO NOSTALGIC DESSERTS



 Flourless Chocolate Cake




  Ingredients


  8 tablespoons (1 stick) unsalted butter, plus more for buttering the pan

  8 ounces bittersweet chocolate (not chips), chopped

  3/4 cup sugar

  1/3 cup unsweetened cocoa powder, plus more for dusting the cake

  1/4 teaspoon fine salt

  6 large eggs, separated

  Whipped cream, for serving 


  Directions

  Special equipment: A 9-inch spring-form pan

 Preheat the oven to 325 degrees F and butter the inside of a spring-form pan. Melt the   chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until   smooth. Stir in the sugar, cocoa powder and salt until all of the lumps are gone. Remove   from the heat and let cool for a few minutes.

 Meanwhile, beat the egg whites in a large bowl with an electric mixer on medium-high   speed until they form stiff peaks, 2 to 3 minutes.

 Stir the egg yolks into the cooled chocolate mixture, then stir in about a quarter of the   whipped egg whites. Scrape this lightened chocolate mixture into the remaining whipped   egg whites and gently fold until mostly combined (it's ok if there are some streaks of egg   white). Pour into the prepared pan and bake until the center of the cake no longer wiggles,   40 to 45 minutes. Let cool completely in the pan, on a wire rack (the cake will deflate   slightly). Unlock the pan and dust the top of the cake with some cocoa powder. Cut into   slices and serve with whipped cream.


Brownie Cookies




 

Ingredients 

 4 ounces baking chocolate (unsweetened or bittersweet)

 2 cups granulated sugar 

 2 sticks salted butter, softened

 3 large eggs 

 1 tablespoon vanilla extract 

 2 1/4 cups all-purpose flour 

 1/4 cup plus 1 tablespoon cocoa powder

 1 teaspoon baking powder 

 1/2 teaspoon kosher salt 

 Powdered sugar, for dusting





 Directions

 Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or   parchment paper.

 Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
 Using an electric mixer, mix together the sugar and butter in a large bowl until totally   combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl   and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more   and mix.

 Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add
 it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one   final time until all combined.

 Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until   the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2   minutes, then remove them to a wire rack to cool completely. Repeat with the remaining  dough.

Once cool, sprinkle generously with powdered sugar.



 

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