Chocolate pudding with strawberry jam and poached fig
This is a fusion of two different desserts. The chocolate pudding idea is from Whittaker’s A Passion for Chocolate. In the book, Tom Hutchinson from Capitol, one of Wellington’s most acclaimed restaurants, shared a soft-centered chocolate pudding recipe.
Whittaker’s Classic Chocolate Cake
I was supposed to bake some brownies. I didn’t know what came into me that I baked a cake instead. I told myself I would never bake a cake, it’s too complicated. But I ate my words (pun intended) and was happy that I did.
… is to try these sinfully gooey fudgy-licious brownies!
Canon 600D, ISO 200, 1/8 sec, f/2.8, 24-70mm lens
If there is something I enjoy baking over and over again, it’s brownies. It is so easy to do. No need to knead. Over-mixing is a no, no. Just fold wet and dry ingredients together, put them in the oven for 20 minutes and you’re done. After eating one brownie you can go to hell! I mean, they are so delicious because of all the sinful ingredients. Take sugar, for example. Two cups of sugar make 16 pieces of brownies. That’s 2 tablespoons of sugar per brownie! Add to that a cup of butter and 4 eggs. I also added half a cup of hazelnut chocolate spread. And a block of dark chocolate. Did I mention 2 cups of sugar?
The kitchen is my playground. 