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| 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.
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| I am consistently impressed by the quality, taste and freshness of the eggs in England. |
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| One big reason cooking is starting off slowly...I had to purchase all new pots and pans for my induction cooktop....it is fancy, heats very quickly and easy to clean, but I still prefer good old gas. Also I miss my old pots....just like old friends I left behind in California....sad. |
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| 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. |
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| 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. |
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| Beat your four eggs and sugar together....alas another kitchen item I am living without now, my KitchenAid since I need a voltage converter to run it here, or I could purchase a new one for the equivalent of like $600! Hint to companies that sell products globally....make them dual voltage! |
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| After beating the eggs and sugar for like 7 minutes....mixture needs to be very thick. |
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| 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.... |
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| 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. |
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| You must prepare a hot water bath for your prepared dish to bake in |
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| How the mixture had to bake in the oven in its hot water bath |
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| Final result....crispy shell with molten chocolate inside....yum |
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| Don't forget to serve this with vanilla ice cream! |
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