Chocolate anise tart
Ingredients grams
Whipping cream 300
Milk 200
Aniseed 5
Dark chocolate 450
Whole eggs 2nos
Egg yolks 2nos
Icing sugar 120
Tartlet shell (ready made)
Method
1. Put cream, milk and aniseed into a pot, bring to boil.
2. While waiting, whisk icing sugar and eggs together, until all sugar dissolved
3. Strain cream mixture into chocolate whisk until chocolate dissolved.
4. Slowly add in the egg mixture, whisking at the same time.
5. Strain mixture. Leave to cool down. (mixture can be kept at room temp up to a week)
6. Put into piping bag, pipe into tartlet shells, bake at 160°c until the chocolate melts down to fill up the empty spaces in the tartlet shells. (start to bake only when ready to serve)
7. Add blueberry or raspberry as garnish on top.
8. Serve warm with whip cream.
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American chocolate cake
Ingredients grams
Eggs 48nos
Sugar 1200
Cake flour 1000
Cocoa powder 400
Hot water 900
Melted butter 500
Method
1. Eggs and sugar whisk at high speed until stiff ribbon stage, switch to low speed to get rid of the larger bubbles.
2. Sift cake flour.
3. Sift cocoa powder into a bowl, add hot water whisk until dissolved, whisk in melted butter.
4. Fold in flour to meringue, then fold in cocoa mixture.
5. Pour into cake ring, bake at 180°c for 30-45 mins. Temp and timing depends on the size of the cake ring.
i shall change this blog in to a recipe store for myself, and also to share it with whoever wants it..