Friday, July 13, 2012

Chocolate Marquis

250 gm  
dark chocolate (53% cocoa solids), coarsely chopped
eggs, separated
100 gm  
white sugar
175 gm  
unsalted butter, melted
Chocolate sponge
140 gm  
caster sugar
75 gm  
(½ cup) plain flour
1 tbsp  
Dutch-process cocoa powder
30 gm  
butter, melted
Cognac raisins
50 gm  
white sugar
100 gm  
50 ml  

1For chocolate sponge, preheat oven to 220C. Whisk eggs and caster sugar in an electric mixer until pale and triple in volume (8-10 minutes). Sift over flour and cocoa powder and gently fold until combined, then fold through melted butter. Pour into a greased and baking paper-lined 30cm x 42cm baking tray, smooth top and bake until cake springs back when lightly pressed (4-5 minutes). Turn onto a wire rack to cool.
2Melt chocolate in a heatproof bowl over a saucepan of simmering water and set aside. Whisk egg yolks and sugar in an electric mixer until pale and frothy (4-5 minutes). Stir through melted chocolate and butter until combined. Whisk eggwhites and a pinch of salt until firm peaks form, then fold through chocolate mixture and set aside.
3Cut chocolate sponge to fit the base and sides of a 8cm x 22cm straight-sided loaf pan, line pan with sponge and fill with chocolate mixture. Trim remaining sponge to fit top, cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4Meanwhile, for Cognac raisins, combine sugar and 2 tbsp water in a small saucepan over high heat, stirring, until sugar dissolves, then simmer for 2 minutes, add raisins and Cognac and remove from heat. Set aside to cool (raisins will keep refrigerated for up to 2 months, the flavour will improve with age).
5Remove cake from mould and thickly slice with a warmed knife. Serve with Cognac raisins spooned over.

Lamb, Lentil and Spinach Pie

1 large onion, finely diced
300g lean lamb mince
300g frozen spinach, chopped, drained and defrosted 
400g can of brown lentils, drained and rinsed
3 tablespoons of Greek spice
100g reduced fat feta
1/4 cup each of fresh mint and coriander, finely chopped
6 sheets of filo pastry
Olive oil
2 tablespoons of low fat natural yoghurt

Preheat oven to 180c 
Fry the onion and lamb with seasoning until brown, drain. Stir through spinach and lentils. Remove from heat and add feta and herbs. Brush a pan with oil and fill with mince mixture. Lay the filo sheets on top one layer at a time, brushing each with oil and yoghurt. 
Bake for 30 minutes
Slice and serve

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