Kitchen « Toobaa

Recipe: Chocolate Sauce November 8, 2009

Filed under: Kitchen — toobaa @ 07:19

One sauce to rule them all, one scent to find them, one taste to bring them all and in the sweetness bind them.

Three ingredients- One simple melt.

It is perfect. Its balanced taste, glossy look and thick consistency is exactly like the chocolate sauce on the Tesco Profiteroles which, I should like to declare, are infinitely superior to Asda’s watery profiteroles that don’t even deserve a capital ‘p’. And if I didn’t know any better, I’d say the Tesco recipe was from the same ancient recipe book that I found it in.

Plus, you can use this sauce on those sticky chocolate brownies [as pictured], on ice cream, orrr anything else you like to have a good glooping of augustus-would-love-it chocolate on!

Here’s the deal:

Ingredients: [Serves 4]

15g margarine

4 tbsp golden syrup

50g plain chocolate

—

Method:

1- Put all the ingredients into a metal bowl over a pan of hot water. Leave it to melt. Blend with spoon till smooth and glossy. Do not allow a single drop of water to make contact with the sauce as this will cause the sauce to harden!

2- Done! Drizzle, pour or drown upon your dessert!

Recipe: Sticky Chocolate Brownies November 8, 2009

Filed under: Kitchen — toobaa @ 07:19

(Update: I don’t think anyone wants to make these themselves – so accustomed to Toobaa’s loyal cookship. Instead: updates at bottom of the happiness they have spread in the land.)

They’re warm and rich, fluffy on the outside, gooey centred and very, very easy to make. Handy that, as they don’t last long. At all.

Ingredients: (Makes 9 Brownies)

The Melting Stuff:

- 100g unsalted butter (or any good quality margarine- eg. olive spreads are perfect for this).

- 175g caster sugar (if you don’t have any, put regular granulated sugar into a grinder till it becomes fine and powdery. This should only take about 10 little seconds).

- 75g dark muscovado sugar (also known as soft brown sugar).

- 125g dark chocolate (NOT cooking chocolate- try and get it 70% cocoa or above, the darker the better).

- 1 tbsp golden syrup

The Whisking Stuff:

- 2 eggs (large/medium)

- 1 tsp chocolate OR vanilla flavouring/essence (this is an optional ingredient- it just gives it that little extra kick and fragrance).

The Sieving Stuff:

- 100g plain flour- 2 tbsp cocoa powder (drinking chocolate powder is A-OK)

- ½ tsp baking powder —+ 8″/20cm square tin

Method:

1- Preheat oven to 180′. Lightly grease the baking tin.

2- Put all butter, sugar, dark chocolate and syrup into a heavy based saucepan and heat GENTLY (on the lowest heat possible). Keep stirring till the ingredients are well blended. Set aside to cool. (NB: try not to overcook as the ingredients may begin to separate again- as soon as it is consistently blended- that should be enough- take it off the heat. Don’t panic if it does begin to separate- you can still use it- just take it off the heat straight away and set aside to cool.)

3- Beat eggs and flavouring in a large mixing bowl. Whisk in the cooled chocolate mix. You SHOULD see slight bubbles in the mix by doing this.

4- Sieve in flour, cocoa powder and baking powder. Fold with a spatula, (folding to the figure ‘8′ usually works great) till blended.

5- Spoon mix into the lightly greased baking tin and even out the surface. Place on the middle shelf of the preheated oven for 20-25 minutes. You will know it is done as, by this time, the edges should come away slightly from the walls of the tin. Remove from tin and cool on a wire rack! Cut into 9 equal squares, revealing the delightful sticky centres.