Hot chocolate fondant

This dessert is easy to make and can even be prepared the day before and then baked when you are ready to serve.

Ingredients
125g butter, plus extra for greasing
20g of cocoa powder
200g dark chocolate
2 eggs, plus 2 yolks
25g plain flour, plus extra for dusting

For the orange compote:
1 large orange, peeled and segmented
2 tsp sugar
100ml white wine
1 tsp cornflour, mixed into a paste with a little water
OR Plum compote:
4 plums,halved,stoned
2 tbsp sugar
juice of 1 orange
grand marnier
OR tinned Cherries

To make hot chocolate fondant :1. Preheat the oven to 180°C, gas mark 4. Evenly brush four pudding moulds with butter & then coat the buttered moulds with cocoa powder, tapping off any excess.
Transfer the prepared moulds to a baking sheet.

2. Place the chocolate & butter in a bain-marie, making sure the bowl does not touch the surface of the water, stir until melted & smooth.
Take the bowl off the pan to allow the chocolate to cool slightly.

3. Place the eggs, yolks & sugar in a large mixing bowl. Using an electric whisk, beat on high until thick, pale & fluffy & has doubled in volume.
Add the cooled chocolate mixture into the eggs a& sugar & finally fold in the flour.

4. Divide the mixture equally between the prepared pudding moulds & fill so each is ¾ full.
Place in the oven for 12 minutes, until the puddings rise & their surface breaks slightly.
The center of the fondant should still be liquid once cooked.
Meanwhile make your compote.

5. For the orange compote, heat the orange in a frying pan, stir in the caster sugar & cook gently until the mixture starts to sizzle.
Add the wine & cornflour paste & cook until the compote has reduced by half.
OR
For plum compote ,place plums cut side down on to the frying pan.
Sprinkle sugar over & fry until browned,turn around,add orange juice & saute until juice is reduced by half.

6. Remove the fondants from the oven & use a sharp knife to cut around the edges of each pudding mould to release.
Invert onto plates & carefully remove the moulds.
Serve immediately with the orange compote,plum compote or just with tinned cherries.
Or with a spoonful of vanilla icecream...

Lemon Creams

500 ml double cream
150 g sugar
100 g lemon juice

Heat the cream on the saucepan but don't boil.Scatter in the sugar,then bring to the boil,simmer for 3-4 min.
Remove the cream from the heat & add the lemon juice.
Strain the mixture through the sieve into a jug & divide between 6 ramekins.leave to set in the fridge overnight.
Serve with sliced bananas & passion fruit pulp.
Or roasted plums.
Or caramelized pears...

PLUM PAVLOVA

Plum Compote:
500 g plums
100 g sugar
1-2 oranges juice

Cream:
250 g Fresh cream
1 tbsp sugar
vanilla

Meringue:
5 egg whites
250 g caster sugar
1 tbsp corn flour
2 tbsp lemon juice

Heat the oven 180 C.
To make the meringue,whisk the egg whites until soft peaks form,then add sugar a bit at a time,whisking until glossy & thick.Whisk in the lemon juice & corn flour.
Use a dinner plate to trace a circle on a piece of baking paper then fill with meringue & use a large palette knife to draw up the edges.Turn the oven down to 120 C. bake for 90 min. & leave to cool completely.
To make the plum compote halve the plums,place them on to the frying pan cut side down.scatter sugar all over.Cook on high heat until plums start to caramelize, turn over & squeeze orange juice over.cook for few min.Take off the heat.Cool.
To serve,pile the cream on top of the pavlova,top with plums & drizzle of syrup.Scatter some toasted almonds or pistachio nuts all over.Serve immediately.

BAKED ALASKA

4 alaskas

Base:
1 eggs
150 ml sugar
75 ml milk
225 ml flour
1 tsp baking powder
1 tbsp cocoa powder
75 g melted butter
1 tsp vanilla

500 ml good vanilla ice cream
200 g jam(black cherry,plums or raspberries)
4 tbsp Kirsch or Cointreau
4-8 tbsp strong coffee

3 egg whites
125 g sugar
1-2 tbsp lemon juice

Line 4 ramekins (175 ml) with cling film.
Divide the ice cream between them,leaving the hollow into the middle.
Spoon the jam into the ice cream hollows,cover & freeze overnight.
For base heat the oven 225 C.
Whisk the egg with sugar until very stiff.
Add milk.
Mix in another bowl the flour ,cocoa powder & baking powder.
Add into the egg mixture.
In the end add melted butter & vanilla.
Pour on to the small prepared baking tray (25x25 cm) & bake for 15 min.Cool.
Before serving cut out the rounds for alaska base.
Moisten each with 1 tbsp kirsch & 1-2 tbsp of coffee.
Beat the egg whites until soft peaks form.
Gradually add sugar,then lemon juice,whisking until meringue is thick & glossy.
Turn 1 ice cream out onto each round of cake,peeling off the cling film,then spread over the meringue until completely covered.
Wave a cook’s blow-torch lightly & quickly over each meringue to colour. This only takes seconds – take care to avoid over-scorching.You can also use grill.
Serve at once.

Rhubarb & Plum Compote

6-7 rhubarbs,peel,cut into ca 2 cm chunks
3-4 plums,stoned,quartered
150-200 g sugar
Place the plums into pan & cover with water,bring it to boil until cooked.
Add sugar & rhubarbs.
Bring it back to boil for 1-2 min.
Spoon the compote into the jars & close air tight.
Store in the cool place.
Ideal on the ice cream or with pancakes,yumm..

Plum Cake

125 g butter
200 g flour
1/2 tsp baking powder
1 egg
4 tbsp sugar
Topping:
500 g plums,halved
150 g flour
75 g butter
75 g sugar
75 g nuts

Cream the butter & sugar,add egg.
Gradually mix in the flour & baking powder.
Press the pastry over the bottom & sides of the tart case (24 cm) & pre bake at 200C for 5 min.
Arrange the plums onto the cake,cut side down.Sprinkle over some sugar.
Work together the butter,sugar & flour using your finger tips to the texture of breadcrumbs.Scatter it over the plums.Top with nuts.
Bake at 200C for 20 min or until plums are cooked & golden on top.

Drunken Plum Crumble

Makes 4

500 g plums,quartered
50 ml orange liqueur or brandy

For crumble:
150 g flour
75 g  butter
75 g sugar
100 g mixed nuts,chopped;you can add some raisins as well if you like
50 g chocolate,chopped

Divide plums between 4 buttered ramekins (250ml size).
Sprinkle over some liqueur & sugar,depends how sweet your plums already are.
Put the flour, sugar & butter on to the table.Chop it through with knife until well mixed. Add chopped nuts & chocolate.
Scatter the crumble mixture over the plums.
Decorate with few pecans.
Bake in the preheated oven at 200C for ca 30-40 min,until crumble is lovely golden brown on top.
Serve hot with vanilla ice cream..

My Delicious Plum Baked Alaska

500 g plums

200 g sugar

For topping:
ca 100 g digestive biscuits,slightly crushed

100 g chopped roasted hazelnuts

4-5 egg whites

175 g sugar

75 ml cointreau or brandy

500 ml vanilla ice cream

Place halved & stoned plums into the oven proof moulds(4 big or eight small) ,skin side down.Sprinkle over with sugar.Bake in the preheated oven at 220C ca 40 min or until cooked.Remove from the oven & cool completely.

Shortly before serving preheat oven 220C.

Beat egg whites to stiff peaks.Slowly pour in the sugar,whisk till glossy.

Drizzle liqueur over the plums.
Scatter some of the biscuits & nuts over. 

Cut ice cream into four or eight & pile over the plums.Sprinkle over the ice cream some crushed cookies.

Using the spatula cover the ice cream with meringue,make sure its completely covered,no gaps.Smooth meringue into swirled peaks & bake in the hottest oven for 3-4 min,until golden brown or use chefs blow torch for burning meringue.

Serve immediately.

Plum Crumble Cake

115g butter,softened

200g sugar
2 eggs
grated rind of 1 lemon
juice of 0,5 lemon
240 g flour
1 tsp baking powder
1 tsp baking soda
0,5 tsp salt
pinch of nutmeg
250 ml sour cream
~1 kg plums,stoned & cut as you like

Crumble Topping:

150 g flour
200 g sugar
1 tbsp ground cinnamon
115 g butter

Preheat oven 200C.
Prepare baking tin 23x32cm.

Beat the butter with sugar until fluffy,then beat in the eggs,one at a time.Stir in the lemon rind & juice.
Mix together rest of the dry ingredients.Add to the butter alternately with sour cream.Scrape it into the baking tin.
Arrange plums over the batter,sprinkle cinnamon all over.
Pinch together all crumble ingredients until crumbly.Sprinkle over the plums.
Bake 40 -50 min until golden brown.