Chocolate Lava Cake

Ingredients

2 teaspoons unsweetened cocoa powder
1 stick unsalted butter, plus extra for greasing
8 ounces semisweet chocolate, coarsely chopped
1/3 cup granulated sugar
2 eggs, plus 2 egg yolks
3 tablespoons all-purpose flour

Orange Compote

1 large orange, peeled and segmented
2 teaspoons granulated sugar
1 teaspoon cornstarch
1/2 cup muscat wine

Method

  1. Preheat the oven to 350°F. Grease four 2/3-cup individual dessert molds, then coat with the cocoa powder, tapping out any excess. Transfer the molds to a baking sheet.
  2. Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl, stirring until smooth. Let cool for a few minutes.
  3. In a large bowl, beat together the sugar, eggs, and egg yolks, using an electric handheld mixer, until thick, pale, and fluffy and doubled in volume. Gently stir the cooled chocolate into the mixture, then fold in the flour.
  4. Divide the batter between the prepared dessert molds, filling them three-quarters full. Cook in the oven for 12 minutes.
  5. To make the orange compote, put the orange segments into a skillet and heat gently, then stir in the sugar and cook gently until the mixture starts to sizzle.
  6. Mix the cornstarch with a little water to a paste, then add with the wine to the oranges and cook until the compote has reduced by half.
  7. Remove the lava cakes from the oven and use a sharp knife to slide around the edge of each dessert mold to release.
  8. Turn out onto four plates and carefully remove the molds. Serve immediately with the orange compote.

Makes 4 servings.

Source: Chocolat

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Japanese Butter Roll

Ingredients

400 g bread Flour
30 g sugar
1 tsp salt
40 g unsalted butter
2 tsp dry yeast
260 mL milk
1 egg
1/2 egg and 1/2 tbsp water for egg wash

Method

  1. In a large mixing bowl, first add in milk, yeast, butter, and egg.
  2. Add the sugar, flour and salt.
  3. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  4. Continue to knead at medium speed for about 10 minutes or until the dough has become smooth and elastic.
  5. Let the dough proof in a large greased bowl for an hour or until its size triples.
  6. Punch out the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  7. Use a pizza roller to cut out 12 triangles.
  8. Roll each of the triangle up to form the rolled shape. Pinch the end to make sure it is secured.
  9. Transfer the rolls to two greased pans.
  10. Let them proof for the second time for one and half hour or until double in size.
  11. Preheat oven to 200ºC.
  12. Mix together egg and water for the egg wash. Gently brush the rolls with the egg wash and bake it in the oven for 12 to 13 minutes.
  13. Remove to cool on rack before serving.

Makes 12 rolls.

Source: Japanese Breads

Australian-style Deep-fried Squid

Ingredients

500 g squid tubes, cleaned
3 tbsp rice flour or cornstarch
2 cloves garlic, peeled and roughly chopped
1 bird’s-eye chili, sliced
2 spring onions, trimmed and sliced
1 tsp salt flakes
1/4 tsp freshly ground black pepper
coriander leaves and lemon wedges, to serve
about 2 litres vegetable oil, for deep-frying

Method

  1. Heat the oil to 200°C in a wok or large saucepan.
  2. Cut down one side of the squid tubes and open them flat. Lightly score the surface in a cross-hatch pattern, cut into bite-sized triangles and toss in the flour. Shake off any excess flour and deep-fry the squid in batches for about a minute per batch, or until just cooked and lightly golden. Drain well.
  3. Remove the oil, leaving about a tablespoon in the wok. Heat the wok over medium heat and add the garlic, chilli and spring onion. Toss in the wok for about a minute, or until the ingredients are lightly browned.
  4. Add the squid and toss constantly, scattering with the salt and pepper.
  5. Remove the squid from the wok, scatter with coriander leaves and serve with lemon wedges.

Makes 4 servings.

Source: Adam’s Big Pot

Dutch-style Baked Pancake with Raspberry and Peach

Ingredients

2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt

Method

  1. Preheat oven to 400°.
  2. In a small bowl, toss peaches with sugar and gently stir in raspberries.
  3. Place butter in a 9-inch pie plate. Heat in oven until butter is melted, 2-3 minutes.
  4. In a small bowl, whisk eggs, milk and salt until blended. Gradually whisk in in flour.
  5. Remove pie plate from oven. Tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
  6. Bake until puffed and browned, 18-22 minutes.
  7. Remove pancake from oven. Serve immediately with fruit and yogurt.

Makes 4 servings.

Source: Taste of Home magazine

Chocolate Mug Cake

Ingredients

3 tablespoons unbleached all-purpose flour
2 tablespoons brown sugar
2 teaspoons cocoa powder
1/4 teaspoon baking powder
3 tablespoons milk
1 tablespoon canola oil
1 drop vanilla extract
10 semisweet chocolate chips (1 teaspoon)

Method

  1. In a 1 cup-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and vanilla.
  2. With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.
  3. Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Makes 1 servings.

Source: Ricardo magazine