- 1/2 cup water
- 1 ounce unsweetened chocolate, chopped
- 1/2 teaspoon ground cinnamon
- 1 cup whipping cream
- 5 beaten Egg yolks
- 1/4 cup no-calorie, heat-stable granular sugar substitute (splenda)
- 1 teaspoon vanilla
MethodGradually stir in whipping cream. Continue to cook and stir until smooth. Remove from heat. Gradually stir chocolate mixture into egg yolks. Add sugar substitute and vanilla; beat with a wire whisk or rotary beater until combined.
- 80g butter, softened
- 40g golden caster sugar
- 120g self raising flour
- 75g butter
- 100g dark chocolate (70% cocoa)
- 75g golden caster sugar
- 50g plain flour
- 4 large eggs, beaten
- 2 x 80g bags of Galaxy Golden Eggs
- crème fraîche, to serve
- For the shortbread base, beat the butter and sugar together until light and creamy, then mix in the flour. Press the dough into the base of a 20-21cm tart tin and put in the fridge for 20 mins to harden.
- Heat oven to 180C/160C fan/ gas 4. Prick the base all over with a fork and bake in the centre of the oven for 15 mins until lightly golden.
- Meanwhile, melt the butter and chocolate together in a saucepan over a low heat. Once melted, stir in the sugar and flour, then gradually beat in the eggs. Pour the filling over the base and cover the top in Golden Eggs. Return to the oven and bake for 12-15 mins or until the fiilling is just set at the edges but the centre is still shiny and a bit wobbly. Remove from the oven and put in the fridge to chill. Can be made a day ahead and kept in the tin overnight. To release from the tin, warm the sides with a hot dishcloth for a couple of mins. Serve with crème fraîche.
- 1 1/4 cups fat-free milk
- 3tablespoons sugar
- 2ounces semisweet chocolate, coarsely chopped
- 1 vanilla bean, split lengthwise, or 1 tsp. vanilla
- 3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
- 1/2 teaspoon orange extract
- Chocolate shavings (optional)
- Kumquat slices (optional)
- Preheat oven to 325 degrees F. Butter bottom and 1 inch up sides of four 6-oz. oven-going star molds or custard cups. Sprinkle molds or cups lightly with sugar, shaking out excess; place in a shallow baking dish; set aside. In a medium saucepan stir together milk, the 3 tablespoons sugar, chocolate, and vanilla bean (if using). Cook and stir over medium heat until chocolate is melted. In a medium bowl combine the eggs, vanilla (if using), and orange extract. Remove vanilla bean from milk mixture if using. Gradually whisk the milk mixture into the egg mixture. If necessary, spoon off and discard foam from surface of mixture.
- Place baking dish on an oven rack. Pour egg mixture into molds or custard cups. Pour boiling water into the baking dish around molds or custard cups to a depth of 1 inch. Bake for 30 to 35 minutes or until a knife inserted near the centers comes out clean.
- Remove molds or custard cups from water. Cool completely in molds or custard cups on a wire rack. Cover with plastic wrap or foil and refrigerate at least 2 hours or until ready to serve. To unmold custards, loosen edges with a knife, slipping its point in between the custard and cup to let in air. Then invert a dessert plate over each custard; turn mold or custard cup and plate over together. If desired, garnish with chocolate shavings and kumquat slices. Makes 4 individual custards.
- 3ounces unsweetened chocolate, chopped
- 3/4 cup cake flour, (see Ingredient note)
- 3/4 cup whole-wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 2teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large Eggs, at room temperature, separated
- 3/4 cup granulated sugar, divided
- 1/3 cup packed light brown sugar
- 5tablespoons canola oil
- 1teaspoon vanilla extract
- 1cup 1% milk
- 1/3 cup heavy cream
- 3tablespoons confectioners' sugar
- 1/3 cup reduced-fat Sour Cream
- 1tablespoon amaretto, or 1/4 teaspoon almond extract
- 1teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
- Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
- Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
- Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
- Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
- Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
- Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
- To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.
- Tips:Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can't find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.
- MAKE AHEAD TIP: Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day.