RECI PES
INGREDIENTS • 250g unsalted butter, plus extra for greasing • 250g good-quality dark chocolate • 5 eggs • 190g caster sugar • 30g self-raising flour • 60g pistachio nuts, crushed STEP-BY-STEP GUIDE 1. Preheat the oven to 160°C. Butter a 25cm round mould. 2. Melt the butter and the chocolate together in a bain marie (a basin suspended over a pan of simmering water). Stir until they are blended and thoroughly melted. 3. In a bowl, whisk the eggs with the sugar until white and foamy, and then add the flour, a little at a time, stirring with a wooden spoon. Pour into the melted chocolate and stir gently but thoroughly off the heat. 4. Pour the chocolate mixture into the mould and sprinkle the crushed pistachio nuts on top. Cook in the preheated oven for 25 minutes, until firm on the top but soft in the middle. Leave to cool before serving. 5. Serve this as a dessert with fruit and crème fraiche or as petits fours cut it into squares. BROWNIES
RICH DARK CHOCOLATE TARTLETS
Add the flour, a little at a time, and then mix in the orange zest, melted chocolate and Grand Marnier. 3. In a separate bowl, beat the eggs up to the stage at which, when you lift the whisk, there is a continuous ‘ribbon’ and add them, in 2 or 3 batches, to the chocolate mixture and fold them in. Finally, add the crushed hazelnuts. 4. Roll out the dough on a lightly floured surface to 3mm thickness and use it to line ten small 8cm tart tins. Cover it with waxed paper or baking parchment and fill with pie weights or baking beans right up to the top. 5. Bake blind in a preheated oven at 150°C, gas mark 2, for about 15 minutes. Remove from the oven and allow to cool. Carefully remove the pie weights and waxed paper and then pop the tartlets back in the oven for 5–6 minutes to finish cooking evenly and colour. Allow to cool before using. 6. Turn up the oven to 180°C, gas mark 4. Fill the precooked tartlets with the chocolate mixture and cook for five minutes in the oven. Remove each tartlet from the tin and serve on a plate with a little whipped cream.
INGREDIENTS • 135g caster sugar • 115g butter, softened • 35g flour • Zest of ½ orange, grated • 135g good-quality dark chocolate, melted • 3 tbsp Grand Marnier • 3 small eggs • 100g roasted hazelnuts, roughly crushed
PASTRY • 125g plain flour • 3g salt • 60g butter, diced • 1 small egg whisked • 1 tbsp water
STEP-BY-STEP GUIDE 1. Sift the flour into a bowl and add the salt. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the egg and water. Mix well with your fingers until the dough forms a ball and leaves your hands clean. Wrap it in cling film and leave to rest in the refrigerator for 30 minutes. 2. In the bowl of a food mixer, beat the sugar and butter until white and creamy.
For more of Regis’ delicious recipes, check out his book, Bon Appétit! , which is available from Amélie. The restaurant is located upstairs at The Grafton, just opposite the Vue Cambridge cinema. amelierestaurants.co.uk
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