30 comments
I've tried a variety of recipes, Chocolate Fudge Brownies, which were more like fondant, I made them in a round cake tin and served them in cake wedges, warm with cream.
Then there were the Chocolate Ginger Brownies, that were more cakey in texture, but very easy to make as Cooper demonstrates.
I've made Chocolate Orange Brownies, that were rather good and Toffee Pecan Brownies that were topped with a caramel sauce, now those were decadent.
My favourite brownies were Katie's Cheesecake Brownies,
but these brownies come pretty close.
These rich brownies come from The Dessert Deli by Laura Amos.
I was super excited when I saw the cover of this book on Amazon. Giant layered desserts in what looked like giant wine glasses. How cool is that?
I immediately wanted a spoon so I could tuck into one of those desserts.
I have to tell you I was pretty disappointed to look inside and discover that it wasn't a cookbook of giant desserts. I don't know what I was thinking actually. A whole book of giant desserts, would there be a call for that and how much variety would there really be in such a book? I must have been thinking with my stomach. Once I got over that, I was very pleased with my new cookbook.
 | ||
| photo: The Dessert Deli |
Laura Amos set up her company The Dessert Deli after she felt she had s bit of experience under her belt.
When she left catering college she served her apprenticeship under Jean Christophe Novelli and then moved on to be the sous chef at The Ivy. head pastry chef at La Caprice and then head chef at Popina.
When she left catering college she served her apprenticeship under Jean Christophe Novelli and then moved on to be the sous chef at The Ivy. head pastry chef at La Caprice and then head chef at Popina.
Laura set up her dessert business, by starting a stall at Northcote Road Market in London and now her luxurious desserts are also sold in Fortnum & Mason, Selfridges and Whole Foods Market. Her cookbook shares some of her most popular desserts.
Here is how the book is laid out:
 |
| photo: The Dessert Deli |
- Ingredients
- Equipment
- Indulgent Desserts
- Meringue Tips
- How to Make Pastry
- Puddings & More
- Afternoon Tea & Cakes
- How to Decorate Cupcakes
- Christmas at The Dessert Deli
- Tuiles, Sauces & Creams
 |
| photo: The Dessert Deli |
There are plenty of desserts in glasses to keep my cravings happy, such as Plum & Hazelnut Zabaglione. Peach & Amaretti Syllabub, Gooseberry & Elderflower Fool, Lemon Posset, Panna Cotta with Raspberries, Orange & Passionfruit Trifle and Chocolate Mousse with Honeycomb, to name a few.
There are also traybakes, cupcakes, celebration cakes and puddings.
There are 60 mouthwatering recipes in the book, that will keep both the amateur baker and the more experienced happy.
All of these sumptuous recipes and I decide to make brownies. What can I say, I was just in the mood for brownies. I needed that chocolate hit!
The brownies, were rich and fudgey with a good flavour of chocolate. They went down a treat.
 |
| photo: The Dessert Deli |
The Dessert Deli by Laura Amos
Format: Hardback
Pages: 156
Publisher: Paperbooks Ltd
ISBN: 978-1909039025
Fudgy Chocolate Brownies
Rich chocolate brownies made with good quality dark chocolate, instead of cocoa for a heady chocolate fix.
Ingredients
- 6 large eggs
- 150g caster sugar
- 150g dark brown soft sugar
- 200g salted butter
- 200g dark chocolate
- 100g self-raising flour
- ½ tsp baking powder
Instructions
1. Preheat the oven to 170c/150c fan/gas mark 3½.2. Line a brownie tin.
3. Using an electric whisk, mix the eggs and both sugars for about 10 minutes until thick, pale and doubled in volume.4. Meanwhile, place the chocolate and butter in a bowl, and suspend over a saucepan of simmering water (a bain-marie) do not allow the bowl to touch the water, until the chocolate has melted. Remove from the heat and whisk in the sieved flour and baking powder, making sure there are no lumps in the mix.5. The eggs should now be ready, so fold half the mixture into the chocolate, and then the remaining half. Pour into the pre-lined baking tray and put in the preheated oven for approximately 20-30 minutes. When you shake the tin it should only have a slight wobble.6. Remove from the oven and allow to cool. Best to chill in the fridge for 2-3 hours before serving.notes:
- Be careful not to overcook the brownies or they will turn from fudgy to cakey.
- I always use large eggs for baking, but this recipe calls for medium. The choice is yours.
- I dusted by brownies with cocoa powder, but this is optional
Details
Total time: Yield: Makes 16 brownies
Disclosure: I was sent this cookbook to review. I wasn't expected to write a positive review and any opinions expressed are my own.
Subscribe to:
Posts (Atom)