STEAMED WALNUT AND GIANDUJA PUDDING

Ingredients
6 eggs
60 gm sugar
60 gm unsalted butter
60 gm Gianduja chocolate
60 gm walnuts

For Chocolate Sponge
6 eggs
200 gm sugar
6 gm cake gel
180 gm refined flour
20 gm cocoa powder
2 gm baking powder
40 ml oil

Method
For chocolate sponge
Beat eggs, sugar and cake gel together till the sugar dissolves.  Mix refined flour, cocoa powder and baking powder.  Fold into above mixture.  Beat till mixture is fluffy.  Add oil at the end.  Beat gently.  Put mixture in a greased baking tray.  Bake at 200 degree C for 30 minutes.

For pudding
Melt the dark chocolate and unsalted butter together in a water bath.  Beat egg and sugar together till it becomes fluffy.  Mix chocolate mixture into egg mixture.  Crush walnuts.  Crumble chocolate sponge.  Gently fold it into the above mixture.  Pour the mixture into cups.  Bake at 180 degree C in a water bath for 30 minutes.
 

TIA MARIA CRÈME BRULEE

Ingredients
400 ml fresh cream
150 ml milk
105 gm sugar
4 eggs
2 egg yolks
120 ml Tia Maria coffee liquor
2.5 ml vanilla essence

Method
Mix milk and fresh cream.  Bring to a boil in a water bath.  Cool.  Mix egg yolk, eggs and sugar.  Mix gently till sugar dissolves.  Add cooled milk and cream mixture to egg mixture.  Add vanilla essence and coffee liquor.  Strain.  Pour mixture in required bowls.  Bake at 150 degree C for 30 to 35 minutes in a water bath.
 

CHOCOLATE BARS

Ingredients
For filling
250 gm dark chocolate
25 ml fresh cream
100 gm Felchlin chocolate filling

For Tempered Chocolate
200 gm dark chocolate

Method
For tempered chocolate
Melt dark chocolate in a water bath.  Pour melted chocolate on a marble top.  Cream it with a palette knife till the chocolate is cool but molten (28-30 degree C).

For filling
Melt dark chocolate in a water bath.  Add fresh cream.  Mix gently to form a thick malleable mass.  Sheet the chocolate mass with the help of a polythene sheet.  Sheet chocolate filling similarly.  Layer on top of chocolate sheet.  Put another chocolate sheet on top to form a chocolate sandwich with the filling in the centre.  Cut this mixture into required sizes.  Dip in melted tempered chocolate.  Set it in refrigerator for 15 minutes.  Store at 18-22 degree C.

Recipe source Chef Magesh Kumar, Taj Connamara
Savvy cookbook, Feb 2008