küchen modern kochinsel
welcome to how to cook that i am ann reardon this week we are making a dessert inspiredby chef peter gilmores chocolate dessert, his dessert has 8 textures but we are goingto simplify that today and turn this impressive dessert into one that is quick and easy tomake. to start with we're going to need to makeour chocolate discs. so take some tempered chocolate and spread it thinly onto a sheetof foil. once the chocolate is starting to get firmbut is not yet set cut around something round in the size that you want your dessert tobe. i am using one that is 11cm that is probably as big as you'd want to get because otherwiseyou're not going to be able to eat it all.
as chocolate sets it can tend to warp andgo out of shape a bit so to stop that happening place another sheet of foil over the top andcover it with a heavy book. for all the ingredients you need for thisrecipe just go to the website howtocookthat.net there is a link in the description below thisvideo. melt your butter or your margarine, stir inthe sugar. for those of you who are waiting on the chocolatetruffle recipes don't worry it is coming next week. i am making them and filming them thisweek for you for those of you who are new to the channel i try and do them in orderof a cake decorating video then a dessert or a sweet snack one and then another chocolatevideo. so the chocolate truffles will be here
next week, caramel ones are so good.if you've done them on the stove top your mixture is probably a bit hot so you'll needto allow it cool. and then whisk in your eggs,followed by the unsweetened cocoa powder. i definitely should have used a bigger bowlhere. and then your flour and your baking powder.whisk that altogether until it is just mixed in then add a dash of marsala which is a sweetitalian dessert wine, it just brings out the flavour of the chocolate and then a littledash of vanilla. mix those in. pour that mixture into your baking tray linedwith baking paper. now the one i'm using is 26 x 38cm and it's probably just not quitetall enough on the sides mine so to stop it
spilling over into the oven and making a hugemess i have made my baking paper go up higher on the sides and stapled it into place sothat it's not going to overflow. coarsely chop up some white chocolate, nowyou can usee whatever you want here, you can add nuts, dried fruit, milk chocolate, darkchocolate, anything you fancy. just chop that up and sprinkle it over the top. and if youwant more perfectly looking round desserts then you don't need to add anything at allyou can leave it plain which will make it easier to cut exact circles out of it. orinstead of using this brownie mixture you could use the chocolate cheesecake recipethat i've shown you previously or something else just use your imagination.bake that brownie in the oven until a knife
inserted into the centre comes out clean,and you can smell that brownie smell wafting through your house, then you know it's done. allow it to cool completely and then usingthe same circle object that you used the first time cut circles from the brownie, and thenyou can eat the scrap pieces from the edge mmm so good.using a smaller cutter cut out a circle from the centre of each of those. now to make you ganache place your chocolateinto a bowl, now i am using a mixture of milk and dark that's how i like my ganache to be.you can use all dark, all milk you can use white chocolate if you like it is up to whatyou prefer. now if you are melting it in the
microwave be careful not to burn it just give30 seconds then stir it, 20 sec stir it and then 10 seconds stir it and just keep givingten second bursts until its melted. then pour in your cream and mix it. at first that seemslike its not really coming together very well but you just keep mixing and it becomes anice smooth ganache. when you are ready to serve your dessert makesure your sauce is nice and warm, remove the alfoil from your chocolate disc and placeit on top of your dessert add a scoop of ice cream. then serve it to the table and at thetable put a spoonful of your hot ganache on top and it will melt through the centre ofthe dessert. now i like to have a real chocolate lava flowto the dessert when people cut into it. if
you want that as well then put some extraganache into the centre before you put your chocolate disc on and then when you add youganache on top it will have the same dropping effect but then also when they cut into itwith their spoon that chocolate ganache is just going to ooze out of the dessert makingit just unbelievably yummy. enjoy and i'll see you next week with thechocolate truffles recipe. have a good week, bye. [music by boat song by set sail]