chocolate

Mini chocolate bundt cakes with Nutella ganache

Mini chocolate bundt cakes with Nutella ganache

These little bundts are super adorable, rich, nutty and mega chocolaty! Baby bundts are only small so they cook super quickly, look super cute and the portion size is perfect for such a rich chocolate cake!
Nuttella ganache, explains itself really !!

 

200grams butter

200grams dark chocolate

½ cup brown sugar

½ cup white sugar

1tsp vanilla

3/4 C plain flour (sifted)

4Tb cocoa powder

4Tb white chocolate bits

Nutella Ganache

3/4C Nutella

1Cup cream

½ cup milk chocolate

chocolate bundt with nutella ganachePreheat combination steam oven to 180C quarter steam and heat. Spray 12 mini bundt tins with oil. If you do not have a combination steam oven bake at 180C fan forced.

  1. Place butter, sugar and chocolate into a small saucepan heat on low and allow to melt, stir, set aside.
  2. In a small bowl, mix eggs and vanilla, add melted butter mixture and stir to combine. Add flour and cocoa stir to combine.
  3. Fill bundt pans with the brownie mixture, leaving 1cm between the top of the pan. Sprinkle each bundt with a couple of white chocolate bits.
  4. Bake for 12-14minutes.
  5. Ganache: Place the cream into a small saucepan, heat on low until warm, remove from heat add Nutella and chocolate stir until dissolved. Set aside to cool. The ganache will go very hard as cooled you can always pipe when stiff or zap in the microwave to cool down.

To serve:

Invert baby bundts, allow to cool or serve warm dust with icing sugar fill with Nutella ganache!

chocolate bundt with nutella ganache

 

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Molecular Gastronomy

Tools

What is Molecular Gastronomy?

Molecular gastronomy is the science of cooking. It focuses on the reactions of ingredients and chemicals when cooking. It’s a fantastic combination of chemistry and cooking classes.

What can you do with Molecular Gastronomy?

Molecular Gastronomy is used by famous chefs, think Heston Blumenthal and home cooks alike.  Using tubes, syringes and precision measuring you can create:

  • noodles from any liquid e.g. curry sauce chocolate ganache or fruit puree
  • sand from food products with a fat content e.g. chorizo oil, peanut butter or Nutella
  • encasing a liquid into a solid shell, e.g. cocktail spheres
  • turning a liquid into a solid e.g. solid soup or smoothies

These are just a few of possibilities that you can create when mixing science and food with molecular gastronomy.

Cocktail sphere

What could you do at home?

Spherification, or the process of encasing a liquid in a solid sphere is an example of molecular gastronomy. To do this you need a high calcium content in your liquid and a sodium alginate bath. Do not fear if your liquid does not have a naturally high calcium content as you add  calcium lactate gluconate. The liquid becomes encased in a jelly-like outer. This works well for cocktails, giving you a fantastic pop in your mouth as it is consumed.

Tools 2

Measuring a cocktail sphere

Making the perfect sphere

Custom flavoured noodles, imagine making chocolate noodles, fruit noodles or green curry noodles! All you need is some simply noodle powder, a syringe and some small plastic tubing. It works by placing the simply noodle powder in a liquid above 85c, filling the syringe with the liquid inserting it into the tubing and placing it into an ice water bath, rinse the syringe out fill it with water and flush the noodle out of the tube with water.

Making noodles

Chilling in an ice water bath

using water to push out the noodles

OOOH noodles

Prawns with thai green curry noodles

Flavoured soil; imagine serving the chocolate noodles with peanut butter and Nutella soil or prawns on a chilli chorizo soil. Mixing half Maltodextrin and half your choice of fat stir to incorporate, push the mix through a sieve to create a sand.

Chorizio sand

Scallop with chorizio sand

Are you interested in doing some molecular gastronomy at home or for your next dinner party, watch this space for more molecular gastronomy cooking and some recipes!

For molecular gastronomy products contact Brian via Under Ground Gourmet www.undergroundgourmet.com.au

COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !