Oh WOW…..oh WOW…..oh WOW! That’s all I can say about this………super tasty! My boyfriend said to me I could go a snickers bar…..so off I went into my creating area (my kitchen) and looking around my cupboards I had all the ingredients to mimic the flavours, so off I went and made an absolute master piece….so moreish!
100 g Dark Chocolate 70% Cocoa (I used Lindt, which is the best….in my opinion)
1 medium egg
1 medium egg yolk
40g light brown sugar
20g Self Raising Flour
2 tbps Peanut Butter
Cocoa powder for sprinkling
Icing Sugar to decorate
Pre-heat oven to 200 deg.
Melt chocolate and butter in a pan gently and combine.
In a separate bowl whisk egg, egg yolk and sugar together until fluffy and combine together.
Then add in the chocolate mix to the egg mix and combine together
Fold in the flour to the mix.
Butter your ramekins all round then sprinkle the cocoa powder all over so it sticks to the inside of the ramekins.
Pour in half of the cake mixture into each ramekin
Place 1 tablespoon of smooth peanut butter into each ramekin
Pour the remaining cake mix on top of peanut butter
Bake for about 11-12 mins in centre of oven.
Remove from oven and gently remove from ramekin, it should come out easily, Sprinkle some Icing sugar over top and serve with some vanilla ice cream…….oh so Yummy!
Visited the Brodie Countryfare in Brodie near Inverness this week and picked up a wee Whisky Essence, thought I would try something different. Decided to make a dessert for after my dinner tonight and help celebrate world whisky day. Uncle Roy’s are made in Moffat in the Scottish Borders www.uncleroys.co.uk , they have won 21 Gold Awards and numerous Scottish Food and Drink Food Excellence awards, a make a variety of sauces, condiments and mustards.
100g 70% Dark Chocolate
Juice, strained from 1 x Fresh Orange
200ml Double cream
1 tsp Gelatine
2 eggs, 1 egg yolk
40g caster sugar
2 tbsp Whisky Essence or you can use straight Whisky if you prefer
1. If you have an Induction Hob, break up chocolate and melt in a pan on No. 1, if not, melt chocolate in a bowl over pan of hot water.
2. Strained juice into a bowl from orange and add gelatine, heat in a pan of water until gelatine is melted, then add whisky. Remove from heat.
3. Whisk eggs, egg yolk and sugar together until thick and pale in colour.
4. Gently fold the chocolate into the egg mixture and then add the orange mixture and fold through.
5. Whisk the double cream up until thick but not too thick, don’t want it stiff. Keep a tbsp back for decoration later. Then gently fold in the Chocolate mixture until mixed well together and decant into serving dishes, chill for about 1 hour.