fatmanyash

• eggs – 5nos
• sugar- 100 gms
• dark chocolate (72% cacao)- 400 gms.
• cream 450 ml
• glavya or similar liquer- 200 ml
• butter melted – 25 gms
• dark cocoa powder- 50 gms

melt the chocolate with about 50 ml of cream and keep warm.

whip the remaining cream to soft peaks and keep chilled.

Combine the eggs and sugar and whip over a double oiler to a sabayon like consistency. should be very thick and creamy and leave a trail when whisking.

Add in the cocoa, powder, and liqueur.Add i 25 gms of melted butter. let it cool down slightly.Fold in the whipped cream.

Set in ramekins and freeze. serve frozen because the consistency is such that in a chiller it will go soft.

Serve with abandon.Enjoy.

• deep dark chocolate , the darker the “betterer”-50 % cocoa content ++ is sexier-285 gms

• eggs – 3 whole
• castor sugar- 270 gms
• flour 45 gms
• cocoa , bitter, and dark again-85 gms
• butter -185 gms
• nuts – if u like them then u can add some, of any kind chopped

process of making the thing.

1. melt the butter and chocolate together.
2. sift the flour, cocoa,and add the chopped nuts to it.
3. whisk eggs and sugar till thick and fluffy. add in the butter, and choc mix.
4. fold in the flour, and nut thing, and bake at 375 F, 175 Deg C for about 25-30 mins. it should be tested, to see that it doesnt get too dry.
5. end result shld be nice and gooey like a propah brownie. cool down and dont share with any body.

• 500 ml cream heat and add crushed lemongrass stems abt 5 .
• mix 6 egg yolks with 60 gms sugar and add the hot cream mix whisking well
• Divide into ramekins or oven proof ceramic bowls. then heat in a water bath for abt 25 mins at 300 F, has an amazing refreshing flavour. tastes even better if you let the lemongrass infuse for longer.
• chill overnight.then top with some brown sugar and dried lemongrass powder. caramelise with a blow torch or under a hot grill, in the oven,till it starts to get all nice and brown, and voila, ur done.

15 egg yolk+150 g sugar

Whisk together till light and creamy

60g cornflour+100g cocoa powder mix together

900g dark chocolate+500g butter melt in microwave on low

15 egg white +150g sugar, beat together to form a meringue with stiff peaks

Before all the above things are accomplished,make sure yu have apre- heated oven to 200 C.

then add the melted butter /choc mixture to the eggyolks, incorporate the cornflour/cocoa mix, and finally fold in the egg white. grease about 40 ramekins ( 60-70gms mix )with butter , and grain sugar. pour in the mixture to about 3/4th of the height, then pop into the oven.Bake for 8-10 minutes, if you want it soft centered,or about 4 minutes more if you want it more dry.(good idea in this case is to cover the top with some foil.

serve hot with some vanilla ice cream..

1. 450 gms butter – cream well till fluffy
2. alongwith 450 gms grain sugar till all sugar is incorporated.
3. whisk 11 eggs separately till mixed.
4. add the eggs a little at a time to the egg and sugar mixture.
5. add 1/4 tsp vanilla essence/altrnatively can add lime zest/rum/whisky/alcohl of choice.
6. sieve 550 gms of flour with 1/2 tsp of baking powder.Add 1/4 tsp dry or 20 gmcandied ginger+1/4 tsp cinnamon, nutmeg and some mixed cake spice. fold into the mixture.
7. Add some blackjack, i.e caramel, with a bit of water to keep it flowing, to add some more colour and flavour.

drop in muffin trays/or cake molds..bake at 375 deg F. 12-15 mins for muffins and 45 ++mins for cake.

for fruit cake replace 250 gms or more depending on how rich you want the cake to be of flour with dried fruits. mix them with the flour.end of the process add like flour.Aslo with fruit cake its better to replace the sugar with brown sugar.gives better colour and flavour.

IMPORTANT- after baking cake, baste with alcohol liberally.it will be better, not on the same day, but a day after and so on.
the fruits can also be soaked in alcohol before,the longer the better.
Also no BLOODY TUTTI FRUTTI -good quality nuts, dates, raisins .,black currants , candied ginger, candied orange peel,chopped up.

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