Beat the Chef! Chocolate Brownies with Richie Wilson
Wednesday, 23 September 2009
Beat the Chef - We have be scouring for some brave members of the public for someone who think they can go up against our chefs with their recipe.
Today we have selected Theresa O Connell from Cork to go up against our chef. Theresa thinks her choc pot will beat Richie Wilson's choc brownies
But who will be the winner? Can they beat our chef!?
Our celebrity guest Lyod Grossman, Movie man Michael Doherty, and The Afternoon Show crew, be the judge as they taste both dishes and decide on who deserves to go on the winning scoreboard, beside Oliver Dunne who won last weeks challenge.
There is only one rule, we will give both Viewer and chef an ingredient that they need to include in their recipe, for example, today we are keeping them sweet with some chocolate, and they can cook or bake any chocolate dish they like.
. 150g 64% Dark Manjari Chocolate
. 225g 53% Tropilla Dark Chocolate
. 2 Vanilla Pods
. 375g Unsalted Butter
. 6 Eggs
. 225g Plain Flour
. 500g Caster Sugar
. 100g 85% Abinao Chopped Dark Chocolate
. 100g Blond Raisins
. 100g Roughly chopped Pistachio nuts
. 1shot Brandy
. 50g Caster Sugar
. 100ml Water
Ganache to coat the brownies
. 100g 33% Tanariva Chocolate
. 200ml Cream
1. Place a large mixing bowl over a pot of simmering water, place the chopped butter and chocolate in the bowl to melt slowly.
2. Once melted set to one side and allow to cool slightly. In a separate bowl beat the eggs and sugar until they become light.
3. Now add the egg mix to the chocolate mix and mix well before folding in the flour.
4. To prepare the raisins for the brownies simply bring them to the boil in the sugar brandy and water for about 4 minutes, strain and allow to cool before adding them to the mix along with the chopped chocolate.
5. Pour the mix into a lined baking tray and place in a pre heated oven at 170 degrees for 20 - 25 minutes.
6. When cooked the brownies will be firm to the touch with a light crust on the top.
7. Allow the brownies to cool before cutting into your desired portion size. Now set them on a tray ready to put the topping on.
8. For the topping simply bring the cream to a simmer remove from the heat and add the chocolate, stirring well until all the chocolate has melted.
9. Now pour a little of this over the top of each brownie.
10. You could also sprinkle a little pistachio onto each one for a little colour in the presentation.
11. The brownies are best served warm; you can use a micro wave to heat slightly before serving.
12. They are great on there own or with Rum and Raisin Ice cream which you can make using the same raisins as the brownies and just add to vanilla ice cream!
Teresa's Choc Pot's
. 60g Good quality Chocolate
. 60g Unsalted Butter
. 20g Plain Flour
. 20g Icing Sugar
. 1 Egg
. 1 Egg Yolk
. Handful Crushed Pecans
. Grated Zest 1 Orange
1. Melt Butter and Choc in a bowl over a pan of simmering water
2. Cream together the sugar and eggs
3. Add the flour
4. Add the choc and butter mix and place in fridge for 10mins
5. Brush Ramekins with melted butter ( do you have ramekins available?)
6. When the mix has slightly set spoon into remekins
7. Cook in hot oven for 10-11 mins
8. Serve with Creme Fraiche, ice cream or whipped cream.
Things you might not know about chocolate
. Many believe that chocolate is an aphrodisiac. Scientists suggest that theobromine and other chemicals do act as mild sexual stimulants.
. The word Chocolate comes from the Aztec word xocolatl, meaning, bitter water.
. Chocolate is a great natural antidepressant. It contains tryptophan which helps you create serotonin, your body's own antidepressant.
. Melting chocolate in your mouth raises brain activity and heart rate more intensly than passionate kissing, and lasts four times longer!
. Chocolate contains high-quality anti oxidants that can protect you from developing cancer and heart disease.
. Chocolate is rich in magnesium and iron, which your body needs.
. Chocolate's melting point is just below your body temperature, so it melts in your mouth.