Welcome to HOW TO COOK THAT I am ANN REARDON This week we are making a dessert inspired
by chef Peter Gilmores Chocolate dessert, his dessert has 8 textures but we are going
to simplify that today and turn this impressive dessert into one that is quick and easy to
make. To start with we’re going to need to make
our chocolate discs. So take some tempered chocolate and spread it thinly onto a sheet
of foil. Once the chocolate is starting to get firm
but is not yet set cut around something round in the size that you want your dessert to
be. I am using one that is 11cm that is probably as big as you’d want to get because otherwise
you’re not going to be able to eat it all. As chocolate sets it can tend to warp and
go out of shape a bit so to stop that happening place another sheet of foil over the top and
cover it with a heavy book. For all the ingredients you need for this
recipe just go to the website howtocookthat.net there is a link in the description below this
video. Melt your butter or your margarine, stir in
the sugar. For those of you who are waiting on the chocolate
truffle recipes don’t worry it is coming next week. I am making them and filming them this
week for you for those of you who are new to the channel I try and do them in order
of a cake decorating video then a dessert or a sweet snack one and then another chocolate
video. 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 need
to allow it cool. And then whisk in your eggs,
followed by the unsweetened cocoa powder. I definitely should have used a bigger bowl
here. 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 sweet
italian dessert wine, it just brings out the flavour of the chocolate and then a little
dash of vanilla. Mix those in. Pour that mixture into your baking tray lined
with baking paper. Now the one I’m using is 26 x 38cm and it’s probably just not quite
tall enough on the sides mine so to stop it spilling over into the oven and making a huge
mess I have made my baking paper go up higher on the sides and stapled it into place so
that it’s not going to overflow. Coarsely chop up some white chocolate, now
you can usee whatever you want here, you can add nuts, dried fruit, milk chocolate, dark
chocolate, anything you fancy. Just chop that up and sprinkle it over the top. And if you
want more perfectly looking round desserts then you don’t need to add anything at all
you can leave it plain which will make it easier to cut exact circles out of it. Or
instead of using this brownie mixture you could use the chocolate cheesecake recipe
that 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 using
the same circle object that you used the first time cut circles from the brownie, and then
you 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 chocolate
into 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 what
you prefer. Now if you are melting it in the microwave be careful not to burn it just give
30 seconds then stir it, 20 sec stir it and then 10 seconds stir it and just keep giving
ten second bursts until its melted. Then pour in your cream and mix it. At first that seems
like its not really coming together very well but you just keep mixing and it becomes a
nice smooth ganache. When you are ready to serve your dessert make
sure your sauce is nice and warm, remove the alfoil from your chocolate disc and place
it on top of your dessert add a scoop of ice cream. Then serve it to the table and at the
table put a spoonful of your hot ganache on top and it will melt through the centre of
the dessert. Now I like to have a real chocolate lava flow
to the dessert when people cut into it. If you want that as well then put some extra
ganache into the centre before you put your chocolate disc on and then when you add you
ganache on top it will have the same dropping effect but then also when they cut into it
with their spoon that chocolate ganache is just going to ooze out of the dessert making
it just unbelievably yummy. Enjoy and I’ll see you next week with the
chocolate truffles recipe. Have a good week, Bye. [music by Boat Song by Set Sail]