A Cook's Book of Decadence: Chocolate, Coffee, Caramel

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Allen & Unwin, Feb 1, 2006 - Caramel - 224 pages
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Chocolate Coffee Caramelis a sumptuous collection of sweet delights .delicious baked goods, to die for desserts, and seductive sauces. These recipes will inspire you to become creative in the kitchen while also satisfying your sweet tooth. Chocolate Coffee Caramelcovers a wide range of desserts with favourites such as chocolate mud cake and cr.me caramel, and twists on the classics such as mocha lamingtons and caramel bread pudding. OTHER TITLES IN THE SERIES Cook's Books: Mayonnaise, Hollandaise, Bearnaiseand Plum Pudding Pie (October 05)
 

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Page 74 - Using electric beaters, cream the butter and sugar in a bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
Page 184 - Pour the custard back into the saucepan and cook over low heat, stirring continuously until the mixture is thick enough to coat the back of a wooden spoon — do not allow the custard to boil.
Page 99 - ... pour into the patty cases. Bake for 20-25 minutes, or until cooked. Leave in the tin for 10 minutes, then transfer to a wire rack to cool. To make the ganache, place the chocolate and cream in a heatproof bowl. Place over a saucepan of simmering water — ensure the base of the bowl doesn't touch the water. Once the chocolate has almost melted, remove the bowl from the heat and stir until the remaining chocolate has melted and the mixture is smooth. Allow to cool for about 8 minutes, or until...
Page 118 - Combine the chocolate, butter, cocoa and milk in a saucepan. Stir over low heat until the chocolate has melted. Remove from the heat. Sift the flour into a large bowl and stir in the sugars. Add to the chocolate mixture with the egg and mix well. Spoon the mixture into the prepared dishes, put on a baking tray and set aside.
Page 190 - Put the custards in a large roasting tin and pour in enough hot water to come halfway up the sides of the ramekins.
Page 66 - Sift the flours, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre.
Page 94 - Stir in the hazelnuts, then beat in the egg yolks, one at a time, mixing well after each addition. In a dry bowl, whisk the egg whites until they form medium stiff peaks.
Page 37 - Pour the mixture into the tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.

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