Ingredients
Makes 20 brownies (+)
- 350g
unsalted butter, cut into chunks
- 350g coarsely chopped dark chocolate
- ½ vanilla bean cut lengthwise, seeds scraped
- 6 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 ½ cup flour, sieved
- Pinch
of salt
- ½ cup white chocolate chips
- ½ cup
dark chocolate chips
Preparation
Turn on
the oven (190C).
Grease
the sides of a baking tray and cover the bottom with baking paper.
Melt
the chocolate with butter. Transfer into a mixing bowl and let cool slightly.
Using a
hand whip, add in eggs one by one.
Using a
wooden spoon, stir in vanilla, salt, and sugar.
Once
chocolate mixture has an even consistency, add flour + chocolate chips.
Pour
chocolate mixture over baking tray and bake for 25 min. Once cooked take it out
from the oven and let it cool. Cut into slices and serve.
This Digging Easter Bunny cake is made of Triple chocolate brownie. It's perfect to carve 3D cakes; it holds very well together on the top of tasting amazingly good.
Like me on Facebook Chez Marie Clement, call me 04 10 733 278 or
e-mail mlfc78@gmail.com
This is
one of my favorite desserts.
It brings
me back to my childhood and reminds me of festive times in Portugal, when my
grandmother used to cook of all these delicious.
ARROZ DOCE (PORTUGUESE RICE PUDING)
Ingredients (serves 6)
- 4 cups
of water
- 1 pinch
of coarse salt
- 1
cinnamon stick
- Lemon
rind (2 large pieces)
- 1 cup
of round rice
- 1 lt.
of milk (room temperature)
- 2 egg
yolks
- 1 cup
of sugar
--- For
Decoration ---
- Cinnamon
powdered
PREPARATION
In a
saucepan bring water, salt, lemon rind and cinnamon stick to a broil. Add rice
and reduce heat to a simmer for 20 minutes.
Drain
rice and start cooking in milk (still on low heat) gradually adding milk until
it turns into a creamy consistency. Then add in ¾ of the sugar and stir until
it’s completely absorbed.
In a
separate bowl, whisk the rest of sugar with the egg yolks until white and foamy,
add a few tablespoons of the rice mixture to temper the eggs and quickly
incorporate yolks mix into the pan.
Let the
rice continue to simmer until thick and creamy again. Remove rind and cinnamon
stick and pour into ramekins (or nice serving dish), decorate with cinnamon and
refrigerate.
Try it
and let me know what you think.
Bom apetite!
Facebook group Chez Marie Clement, call me 04 10 733 278 or e-mail me mlfc78@gmail.com
