What should we make for cooking midterms?!
this something else has to:
1. take 45 minutes TOPS
2. must be basic ingrediants. the teacher is not allowing stuff brought in, she has no fruit! she has flour,butter,milk,chocolate, sugar.
3. must match the theme of the dessert
4.must be a SMALL servings
pelase include ingrediants and recipe THANK YOU!!! and how long itll take to make.
Answers: so, im in a group for cooking class. our midterm is to make a snack. we had to make up our own restaraunt which ours is like a semi-fancy dessert place. for midterms, we need to make a snack were all ready make a "chocolate lasgana" with dough,chocolate and garnish with nuts. but the teacher says we need something else.
this something else has to:
1. take 45 minutes TOPS
2. must be basic ingrediants. the teacher is not allowing stuff brought in, she has no fruit! she has flour,butter,milk,chocolate, sugar.
3. must match the theme of the dessert
4.must be a SMALL servings
pelase include ingrediants and recipe THANK YOU!!! and how long itll take to make.
All I can think of with such limited ingredients would be cookies.
Molten Chocolate Cake with Espresso Creme Anglaise
(30-40 minutes)
4 eggs
1/2 lb semisweet chocolate
2 ounces unsalted butter
cooking spray
Espresso Creme Anglaise
3 egg yolks
1/3 cup sugar
1 1/2 cups light cream
3 tablespoons brewed espresso
--Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow. In a small pot warm the cream just to the boiling point over medium heat. While whisking, add some of the hot cream into the egg mixture. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon. Add the espresso. Refrigerate until ready to use.
For cakes: Preheat oven to 425°. Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer. In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly. Remove eggs from heat, and whisk for another minute until eggs are very fluffy. Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl. Let the chocolate and butter melt; remove from heat. Let mixture cool slightly by stirring occasionally, about 5 minutes. Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. (Batter will deflate). Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or muffin tins). Fill them 3/4 of the way full and place on a baking sheet. Bake for 10-12 minutes, depending on how gooey you'd like the centers. Turn the cakes out onto dessert plates, and to with creme.
Hope this works!
Sorry - this is an EXAM. There are dozens of great recipe databases online. Hint: NEVER serve to guests something that you have not tried first. I would apply that same rule to any recipe I chose to make for an exam too.