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Dans la lune

March 20, 2018

Chocolate terrine

Chocolate terrine

Print this recipe
Persons
1
Chocolate terrine

Ingredients

  • 180g chocolate (black, milk etc...) - crush into bite-size pieces
  • 2 egg
  • 40g sugar
  • 40g unsalted butter
  • 100g heavy cream
  • 1 1/2 tbsp corn starch - sifted

Instructions

  • 1. Pre-heat the oven to 130℃ (270F) degree. Grease the pound cake mold, dust with flour lightly and remove excess flour or line the pound cake mold with parchment paper.
  • 2. In a small cooking pot, add heavy cream, butter and chocolate. Then heat until just melted over medium-low heat (without letting it boil), stir from time to time to avoid burning with a rubber spatula. Remove from the heat and set aside.
  • 3. In a bowl, add egg and sugar, carefully stir them using a whisk until just combined.
  • 4. Pour the egg mixture into chocolate mixture in several batches, stir well for each addition.
  • 5. Add the sifted corn starch and mix well.
  • 6. Transfer the batter to prepared pound cake mold. Tap the mold lightly to even the surface.
  • 7. Bake the chocolate terrine in a water bath in an oven preheated at 130C for about 1h.
  • 8. Let it cool and chill for a few hours or even overnight.
  • Serve in slices!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Chocolate, Cooking, Cooking Recipe, Sweet cooking

November 24, 2017

Eggplants in hamburger

Eggplants in hamburger

Print this recipe
Persons
4
Eggplants in hamburger

Ingredients

  • 1 eggplants (300g) - cut into 1cm cube

Ingredient A

  • 1 tbsp + 1 tbsp olive oil
  • 3 to 4 garlic cloves - finely chopped
  • 500g ground beef
  • 2 shallots - finely chopped
  • 60g panko/bread crumbs
  • 1 tsp kosher salt
  • 40g cream cheese
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tsp mustard

For the sauce

  • 1 tbsp strawberry jam
  • 2 tbsp olive oil
  • 2 tbsp ketchup
  • 20g butter
  • 1 tbsp soy sauce
  • 2 tbsp heavy cream
  • 1 tsp sugar

Instructions

  • 1. In a frying-pan heat 1 tbsp olive oil, and stir-fry the eggplants for about 5 to 6 min. Then pour another 1 tbsp olive oil over the eggplants and cook until wilted. Set aside.
  • 2. In a bowl, add all the ingredient A and cooked eggplants (from step 1) and knead them well to combine evenly by hand.
  • 3. Heat the vegetable oil in a fry pan, and shape the portion with your hands into a patty. Place the patty onto the pan over medium heat. Cook both sides until lightly browned. Then simmer (for about 15 mins) with a lid over gentle heat.
  • 4. Transfer the burger to the plate. Wipe out the frying pan to get rid of any scorch mark and add all the sauce ingredient. Heat over medium-low heat and re-place the patties and coat with the sauce well.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Vegetables

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