|Ahhhh....learning the metric kitchen....butter is also sold in grams here
So I have finally gotten around to cooking things other then my usual stand-bys and thus am taking photos for my blog again....all in my new Anglo-Saxon kitchen! This dessert is from the Barefoot Contessa and was very rich, like a cross between a brownie and pudding. Fairly easy and the results taste like you put more effort into it.
|I am consistently impressed by the quality, taste and freshness of the eggs in England.
|But I still have these friends with me! I love reading books on my iPad, but will never give up my real cookbooks for digital ones.
|Sift your cocoa powder and flour as your 1/2 pound of butter melts on the stove....I wondered if this should have been a Paula Deen recipe when I saw the butter content.
|After beating the eggs and sugar for like 7 minutes....mixture needs to be very thick.
|Yes these old friends made it to England....this dessert calls for a bit of Chambord if you are wondering what alcohol has to do with this....
|Chambord is optional, but not to me as well you need seeds scraped from a vanilla bean....but I cheated and just used the extract as I couldn't be bothered to go shopping for this ingredient on a Sunday night.
|You must prepare a hot water bath for your prepared dish to bake in
|How the mixture had to bake in the oven in its hot water bath
|Final result....crispy shell with molten chocolate inside....yum
|Don't forget to serve this with vanilla ice cream!