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More from Jeeves Bunny
Death by Chocolate Torte. :3
This immensely chocolatey torte is made totally from scratch (yes, pastry too. :D) and looks great sprinkled with a little bit of icing sugar or served with a drizzling of cream. I dare you to resist it. :3
Another contribution to the
FACCC. :3
Ingredients and Method:
Sweet shortcrust pastry
175g plain flour
75g butter
3 heaped tablespoons castor sugar
3 egg yolks
A splash of milk (as required to bind pastry together).
Pre-heat oven to gas 6, 400F, 200C
Grease a 20cm flan tin (I recommend the kind with the push-out bottom. Perfect for getting the dish out once cooked and cooled without any hassle.
Rub butter into flour.
Stir in sugar one spoonful at a time.
Mix in beaten egg yolks, adding milk afterwards to bind pastry if necessary (how much milk you need depends on how big your egg yolks are).
Place pastry in fridge to cool for 15 minutes. This will make your pastry more firm and thus make rolling out easier.
Once cooled, roll out pastry and line greased flan tin.
Prick bottom with fork and blind bake (use either a sheet of baking paper and some blind-baking marbles, or a thick circle of crumpled aluminium foil) for 15 mins.
While this is in the oven, start making your chocolate filling. :3
Chocolate filling
400g of chocolate. I use 1/2 dark and 1/2 milk which stops it being overly sweet or bitter.
½ pint (2 cups, 284mls) double cream
2 egg yolks
Put chocolate, broken up, in bowl with the cream. Put the bowl over pan of hot water (not boiling though) and melt while stirring. Be careful. If you overheat the chocolate it will curdle and will be ruined.
After all chocolate is melted, remove from heat and beat in egg yolks.
Pour chocolate mixture into flan case and bake for 15-20 mins at gas mark 3/160 C/325 F. (Note difference in temperature from the first baking)
Allow to cool to room temperature, then place in fridge to cool for 2-3 hours.
Optionally dust with icing sugar before serving. :)
Another contribution to the
FACCC. :3Ingredients and Method:
Sweet shortcrust pastry
175g plain flour
75g butter
3 heaped tablespoons castor sugar
3 egg yolks
A splash of milk (as required to bind pastry together).
Pre-heat oven to gas 6, 400F, 200C
Grease a 20cm flan tin (I recommend the kind with the push-out bottom. Perfect for getting the dish out once cooked and cooled without any hassle.
Rub butter into flour.
Stir in sugar one spoonful at a time.
Mix in beaten egg yolks, adding milk afterwards to bind pastry if necessary (how much milk you need depends on how big your egg yolks are).
Place pastry in fridge to cool for 15 minutes. This will make your pastry more firm and thus make rolling out easier.
Once cooled, roll out pastry and line greased flan tin.
Prick bottom with fork and blind bake (use either a sheet of baking paper and some blind-baking marbles, or a thick circle of crumpled aluminium foil) for 15 mins.
While this is in the oven, start making your chocolate filling. :3
Chocolate filling
400g of chocolate. I use 1/2 dark and 1/2 milk which stops it being overly sweet or bitter.
½ pint (2 cups, 284mls) double cream
2 egg yolks
Put chocolate, broken up, in bowl with the cream. Put the bowl over pan of hot water (not boiling though) and melt while stirring. Be careful. If you overheat the chocolate it will curdle and will be ruined.
After all chocolate is melted, remove from heat and beat in egg yolks.
Pour chocolate mixture into flan case and bake for 15-20 mins at gas mark 3/160 C/325 F. (Note difference in temperature from the first baking)
Allow to cool to room temperature, then place in fridge to cool for 2-3 hours.
Optionally dust with icing sugar before serving. :)
Category Photography / Miscellaneous
Species Unspecified / Any
Size 640 x 480px
File Size 143.1 kB
This looks lovely! But how did you measure out the ingredient amounts? Is that 400g 400 grams of chocolate? I'm afraid I simply haven't used metric measurements for cooking before, so I admittedly see it as a bit impractical and incomprehensible. I'm certain it's different for you though, so I want to hear your side of the story first. ^^
*steps forward* if this is the way I must meet my death I shall do so with bravery and composure. And a fork. And whipped cream.
Goddammit that looks good Jeeves. I can feel cavities growing just looking at it. If it was possible to email food to someone, I'd ask/beg for a slice. Do you do a lot of baking by any chance?
Goddammit that looks good Jeeves. I can feel cavities growing just looking at it. If it was possible to email food to someone, I'd ask/beg for a slice. Do you do a lot of baking by any chance?
there is nothing wrong with sweet treats. as long as you share. all that sugar just for you? bad idea. and you cook a lot? you got a leg up on me then. if i can't put it in a microwave, I can't cook it. although they can be surprisingly versatile. any other tooth rotting favorites to speak of lately?
Hehe, I don't cook for myself. I have a group of about 20 close friends here at uni, only three of whom bake, and far less often than I do. My friends are well fed... normally I only get one slice of a pie, or one piece of a cake. :D :D
And I do enjoy making my raspberry chocolate cookies lately. <3
And I do enjoy making my raspberry chocolate cookies lately. <3
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