So many variations, I like to make mine with black tea, cloves, cinnamon, cardamon, brown sugar, and a little fennel. I just make my regular cup of black tea and steep the rest of the spices, sort of like a tisane. Then I just add milk of choice with a bit of sugar. It took a couple trials but that was part of the fun!
Trying some new flavors…..more to come.
12 ounces 60% chocolate
4 ounces (1/2 cup, or 1 stick) butter
2 tablespoons cocoa powder
4 egg yolks
6 egg whites
4 ounces sugar
1. Heat the oven to 375 degrees. In a bowl set over a pot of simmering water, melt together the chocolate and butter. Remove from the heat, then whisk in the cocoa powder and after that the egg yolks. Set aside.
2. In a medium bowl, whisk the egg whites and salt until foamy. Gradually add the sugar to the egg whites and whip to medium peaks.
3. Stir a third of the whites vigorously into the chocolate mixture until fully combined. Then fold in the remaining whites in two parts until all ingredients are incorporated.
4. Pour the mixture into a greased, parchment-lined 8-inch cake pan and bake until puffed and set, 18 to 20 minutes. (For individual cakes, use 4-inch greased brown paper molds. Fill each with 4.5 ounces batter; bake for 13 to 15 minutes.) Cool completely on a rack, then cover and refrigerate until chilled. Serve chilled, or bring to room temperature before serving.
Each of 8 servings: 446 calories; 7 grams protein; 38 grams carbohydrates; 4 grams fiber; 30 grams fat; 18 grams saturated fat; 125 mg cholesterol; 30 grams sugar; 70 mg sodium.
Recipe from From Na Young Ma of Proof Bakery in Atwater Village
Summer is still in full effect here so time in the kitchen & meals have followed suit…fall, we’re waiting with open arms. :)
some red onion
2 tbs rice vinegar
some jalapeño/thai chillies/heat of choice
1 tsp brown sugar
Thinly slice cucumbers, jalapenõs, red onion
Mix liquids along with sugar and stir until dissolved
add cucumber, chili, mint, and red onion
this is one of those recipes you adjust ingredients to your preferences
taste and adjust seasonings for a balance of sweet, salty, tangy flavors.
Cover and refrigerate for 1/2 hour.
Garnish with cilantro and crushed peanuts