Dark Chocolate and Orange Mousse Gateau with Cranberry Sauce and Candied and Segmented Oranges

Ingredients: Chocolate Sponge 6 Eggs (yolk and white separated) 125g Sugar 100g Brown Sugar 125g All Purpose Flour (sifted) 25g Cocoa Powder (sifted) 7g Baking Powder (sifted) 2g Salt 25g Unsalted Butter 1tbsp White Wine Vinegar 60ml Coffee Dark Chocolate and Orange Mousse 250g Dark Chocolate (minimum 70%, cut into small pieces) 50g Unsalted Butter … Continue reading Dark Chocolate and Orange Mousse Gateau with Cranberry Sauce and Candied and Segmented Oranges

Steak au Poivre (Steak with Creamed Pepper Sauce)

Ingredients: 2 x 225g Filet Steaks (31 Day Dry Aged) 2tbsp Black Peppercorns (lightly crushed, toasted) 1 Shallot (finely diced) 1 Clove of Garlic (finely diced) 3tbsp Worcestershire Sauce 1tbsp Soy Sauce 150ml Chicken Stock 75ml Heavy Cream 1tbsp Brandy or Cognac Instructions: Season your steaks with salt and pepper. Heat your saute pan on … Continue reading Steak au Poivre (Steak with Creamed Pepper Sauce)

Dark Chocolate Mousse and Toffee Gateau with Chestnuts in Coffee Syrup

Ingredients: Chocolate Sponge 6 Eggs (yolk and white separated) 225g Sugar 125g All Purpose Flour (sifted) 25g Cocoa Powder (sifted) 7g Baking Powder (sifted) 2g Salt 25g Unsalted Butter 1tbsp White Wine Vinegar 1tbsp Vanilla Extract Dark Chocolate Mousse 125g Dark Chocolate (minimum 70%, cut into small pieces) 50g Unsalted Butter (cut into small pieces) … Continue reading Dark Chocolate Mousse and Toffee Gateau with Chestnuts in Coffee Syrup