Happy Valentine's Day
Happy Valentine's Day to my wonderful men. Scott and Jonathan have a great day.... now do your chores!
We have a show on the television here in Australia at the moment called My Kitchen Rules, I love watching it to see what other people cook and it's fun to watch the hissy fits! On Sunday last week I did the test for this recipe, as Scott tends to go out to take photos at sunset on a Sunday I made this in the afternoon so he could taste test it. The contestants cooking that evening on MKR made a chocolate fondant as well, hehehehe I am evil, but, mine worked theirs didn't!
Now don't get me wrong, mine wasn't perfect. 30 seconds less in the oven and it would have been perfect, so watch your times with this one.
185g dark chocolate, chopped
3 egg yolks
1/3 cup plain flour
1/3 cup castor sugar
Pre heat oven to 180C and 170C fan forced oven. Grease Texas muffin tin and dust with cocoa powder instead of flour.
In a saucepan over a low heat, melt the butter and chocolate and stir until smooth. Transfer to a large bowl and allow to cool slightly.
Carefully beat in the egg yolks and then stir through the flour.
In your stand mixer whisk the 4 whole eggs and sugar, until light and fluffy approx. 8 to 10 minutes.
Fold the egg mixture into the chocolate mixture gently.
Spoon into your muffin tins and place straight in the oven. Bake for 10 minutes, the cakes should be soft in the centre, they will not bounce back if pressed. Let them stand for 2 minutes.
Tip from Martha Stewart: place a doubled up tea towel over the top of the muffin tin before you turn it onto the rack. This stops your cakes from getting marks on them and the centre running onto your bench.
Serve straight away with a nice dollop of double cream and a berry sauce to cut through the chocolate. If you manage to save one and hide it for later the centre should be like fudge when cold.