happiness, connection, love, peace, light, strength, freedom ~ all in one…
Of course, they come from my stories or have been introduced to me here in Vancouver. Even if you have no baking or cooking background – I promise you will succeed with these!
(from my story with Abigail Patmore my stove & oven)
150g butter (non-salted, soft, i.e. take out of the fridge early)
250g sugar (white)
3 eggs (from happy hens not cold, i.e. take out of the fridge early)
150g dark chocolate (naturally, ideally from Switzerland)
150g flour (if you have the funds, get unbleached, organic
-> be prepared for the price shock that will hit you)
1 tip of a knife backing powder
1 pinch of salt
1 teaspoon vanilla sugar or the equivalent of vanilla extract
(please not the fake stuff)
Put the oven on and preheat for 180d Celsius or 375d Fahrenheit, check that you have a oven tin/tray and prepare/line it with baking paper.
Set the chocolate in a “bain-marie” (one small pot with the broken chocolate placed into a bigger pot with approx. 2cm of water in it), and melt it on medium stove temperature.
While the chocolate is melting, mix butter, sugar and eggs well (I suggest with a mixer – otherwise it will turn into quite an arm muscle exercise) until it is “fluffy” and lighter in color than at the beginning.
Add the melted chocolate and the rest (flour, backing powder, salt, vanilla) and stir with a ladle (not with the mixer) to form a smooth, sticky dough.
Put the dough on the prepared baking tin and place in your by now heated oven. Set the alarm for 15-20 minutes. Rule of thumb, rather take them out a little early that they don’t turn into dust brownies…
p.s. you can add nuts of course
MOUSSE AU CHOCOLAT
(no oven needed – less ingredients than this, doesn’t exist)
3 eggs (very fresh & even happier hens than before)
100g dark, excellent chocolate
Melt the chocolate as explained above in a bain-marie.
Separate your happy eggs, the yolks in one, the egg whites into another bowls. If you don’t know how to do this properly – you find instructions on You Tube or just take a tea sieve 🙂
Mix the melted chocolate with the yolks by using a whisk, i.e. do it manually.
Add a pinch of salt to the egg whites and beat them to a stiff snow with the hand mixer (otherwise, you will be there for hours). To check if ready: turn your bowl upside down – if it stays – well done.
Fold the egg snow under the chocolate mixture. Note: under no circumstances use a whisk or mixer for this! Use a hard plastic spatula and in a what seems painstaking slow motion, FOLD…until it becomes a light, still fluffy, not too liquid, even mixture.
Fill into 4 glasses, cover with cling film and leave to cool in the fridge for at least 2 hours.
p.s. it is excellent with freshly (unsweetened, real) whipped cream
p.p.s. the dinner the precedes this dessert should be light in nature
and notice how all those positive emotions start to kick-in 🙂
Apologies for everyone who measures in cups, ounces etc…there will be more where I will balance it out – promise!