Chocolate Cream Cake recipe

Sunday, 5 February 2012

Ingredients

1/4 cup/60 ml espresso
1/4 cup/60 ml Cognac or rum
1 tablespoon pure vanilla extract
16 ounces/460 g bittersweet chocolate, broken into pieces
6 eggs
1/2 cup/100 g sugar, more to taste
1 cup/250 ml heavy cream, chilled
Gold leaf (optional)


Method

Heat the oven to 350°F/180°C.

Grease and line a 10-inch/25 cm cake pan, with quite high sides.

Boil a full kettle of water and set aside.

Have a roasting pan at the ready that will accommodate the cake pan comfortably.

Put the coffee, rum, vanilla and chocolate into a saucepan and melt over a bain-marie.

Break the eggs into a large glass or metal bowl with the sugar, set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream.

This will take about 10 minutes.

In a separate bowl, whip the cream into peaks.

Partially fold the chocolate into the egg mixture.

Add the cream and continue folding until evenly combined.

Pour into the cake pan.

Set the pan into the roasting pan, and slide it into the oven.

Now, pour the hot water from the kettle into the roasting pan to come half way up the sides of the cake pan.

Bake until set, about an hour.

Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan.

Remove the cake from the oven and let it sit 30 minutes in the water bath.

Remove from the bath and flip the cake onto a platter.

Press gold leaf on the top to decorate.

Serve with sweetened whipped cream on the side.

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Broiled Tilapia Parmesan

Tuesday, 31 January 2012

Servings: 08

Ingredients
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
                                 • 1/8 teaspoon onion powder
                                 • 1/8 teaspoon celery salt
                                 • 2 pounds tilapia fillets



Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish

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