GORDON RAMSAY RECIPES

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Ingredients

200g bar dark chocolate 70% cocoa solids
250g unsalted butter
2 star anise, crushed to a powder to make 1/2 tsp
300g light soft brown sugar
6 medium eggs, separated
Zest of 1 large lime
Pinch of salt
Cocoa powder for dusting
Crème fraiche, to serve
22-23cm (81/2-9in) loose-based/ spring-form tin, buttered and base-lined with baking parchment

Nutritional information

Each portion contains:

Calories373
19%
Fat25.0g
36%
Saturates14.0g
70%

of an adult’s guideline daily amount

That’s goodtoknow

Leave to cool before serving for the best taste.

Method

Set the oven to 160°C/325°F/Gas Mark 3. Break the chocolate into a heatproof bowl and add the butter, in chunks, and star anise.
Put the sugar and 4 tbsp water in a small pan. Bring to the boil, stirring, until the sugar dissolves. Pour the syrup over the butter and chocolate and stir until smooth. Stir in the egg yolks and lime zest.
Whisk the egg whites with a pinch of salt in an electric mixer to soft-peak stage. Add about a third of the egg-white foam to the chocolate mixture, folding it in with a big metal spoon, then gently fold in the rest of the egg white.
Pour into the tin on a baking sheet and bake for 50-60 mins. Check if the cake is cooked by inserting a skewer, which should come out almost clean. The cake will have risen but will sink back and crack on cooling, and will still be a bit soft in the middle.
Leave in the tin to cool, then take out and dust with cocoa powder. Slice and serve with crème fraiche.

By Woman’s Weekly

What do you think of this recipe? Leave us your comments, twists and handy tips.

Entertaining during the holidays usually means plenty of
costly, complicated, and time-consuming recipes, so absolutely no one would blame you if
you simply tossed a tube of store-bought dinner rolls into the oven to save a
little time and effort.

Of course the problem with that, at least for loyal
followers of this blog, is that some or all of your family members will have
seen this video by then, and you may get a few looks. Not that they would never
question your undying love and devotion to their happiness, but hey, why take a chance?

Assuming that you have an electric mixer, besides a few
minutes of cutting and balling the dough, these really aren’t that much work to
make. If you don’t, and would have to knead this by hand, then let your
conscience be your guide. I think I speak for your entire family when I say, we
know you’ll do the right thing.

Anyway, as far as holiday dinner rolls go, these are pretty
lean. You can certainly up the melted butter amount, and toss in a egg or two,
but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.

Please feel free to embellish with anything else you’d like
to toss in. I’ll toss out garlic, herbs, cheese, seeds, and nuts just to start
the brainstorming session. I hope you come up with something amazing, and give
these a try soon. Enjoy!

Ingredients for about 32-36 small dinner rolls:
1 packet (2 1/4 teaspoon) dry active yeast

1/4 cup warm water (100-110 degrees F.)

1 cup milk

4 tablespoon unsalted butter

1 or 2 tablespoon honey

1 teaspoon salt

2 tsp minced fresh rosemary leaves

about 3 cups unbleached all-purpose white flour, plus more
if needed (NOTE: add about 2 1/2 cups of flour at the beginning of the mixing,
and then add more in smaller increments until the dough just starts to pull
away from the bowl. Remember, you can always add more, but can’t remove too
much! Better a little too sticky than too stiff and dry.)
2 tbsp olive oil (to oil the dough)

egg wash (one egg beaten with a teaspoon of milk)

coarse sea salt

Tag: electric mixer

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Ingredients

Nutritional information

That’s goodtoknow

Method

Rosemary Honey “Pull Apart” Dinner Rolls – Because You Love Them…Right?