Recipes, re-invented from cooking shows
Boozy Snoozy Chocs
Prep. Time:
Baking Time:
Total Time:
45 mins
18 mins
1 hour 5 mins
Serves:
8 individual puddings
Gabe created this dish for Great British Bake Off ™ Series 17. Inspired by a bedtime hot chocolate, these individual chocolate sponges bake over their own cocoa and orange liqueur sauce and are crowned with a swirl of soft homemade marshmallow. The judges praised the very grown-up chocolate and oran...
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Ingredients
FOR THE CHOCOLATE SPONGE: 5 Tbsp (70 g) unsalted butter, melted, plus extra for the ramekins 1 cup (125 g) all-purpose flour ⅓ cup (30 g) Dutch-process cocoa powder ½ cup (100 g) granulated sugar 2 tsp baking powder ¼ tsp fine salt Finely grated zest of 1 orange ½ cup (120 ml) whole milk 1 large egg 1 Tbsp orange liqueur, such as Grand Marnier or Cointreau 1 tsp vanilla extract 2 oz (55 g) dark chocolate, about 70%, chopped
FOR THE HOMEMADE MARSHMALLOW: 2¼ tsp (1 envelope) unflavored powdered gelatin ¼ cup (60 ml) cold water ¾ cup (150 g) granulated sugar ¼ cup (80 g) light corn syrup 3 Tbsp water Pinch of fine salt ½ tsp vanilla extract
FOR THE COCOA AND ORANGE LIQUEUR SAUCE: ⅔ cup (130 g) light brown sugar, packed ¼ cup (20 g) Dutch-process cocoa powder 1⅔ cups (400 ml) boiling water ⅓ cup (80 ml) orange liqueur
EQUIPMENT: Eight 8-oz (250 ml) ovenproof ramekins Pastry brush Rimmed baking sheet Mixing bowl, whisk and jug Stand mixer with whisk attachment Small saucepan Candy thermometer Piping bag Kettle
Method
STEP 1: PREPARE THE RAMEKINS
Heat the oven to 350°F with a rack in the middle. Brush the inside of each ramekin with melted butter and set them on the rimmed baking sheet.
STEP 2: MAKE THE SPONGE BATTER
In a bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt and orange zest. In a jug, whisk the milk, the 5 Tbsp melted butter, the egg, 1 Tbsp orange liqueur and the vanilla. Stir the wet ingredients into the dry until just smooth, then fold in the chopped dark chocolate.
STEP 3: FILL THE RAMEKINS
Divide the batter among the ramekins, about ¼ cup each, and level the tops. Each ramekin should be only about a quarter full; the space above is where the sauce goes. Set aside while you make the marshmallow.
STEP 4: BLOOM THE GELATIN
Sprinkle the gelatin over the ¼ cup cold water in the bowl of the stand mixer and leave for 5 minutes to soften.
STEP 5: BOIL THE MARSHMALLOW SYRUP
Put the granulated sugar, corn syrup, 3 Tbsp water and pinch of salt in the small saucepan. Heat, stirring, until the sugar dissolves, then boil without stirring until the candy thermometer reads 240°F.
STEP 6: WHISK THE MARSHMALLOW
With the whisk running on low, pour the hot syrup down the side of the bowl onto the gelatin. Raise the speed to high and whisk for 8 to 10 minutes, until thick, glossy and lukewarm. Whisk in the vanilla, then spoon into the piping bag. It stays pipeable at room temperature for about 30 minutes.
STEP 7: ADD THE SAUCE TOPPING
Mix the brown sugar and cocoa powder and sprinkle evenly over the puddings, about 2 Tbsp each. Stir the ⅓ cup orange liqueur into the boiling water from the kettle. Slowly pour a full ¼ cup over the back of a spoon onto each pudding. Do not stir; the liquid sinks through the batter in the oven and becomes the sauce.
STEP 8: BAKE
Bake on the baking sheet for 14 to 18 minutes, checking from 14 minutes. The puddings are ready when the tops are just set and spring back, and sauce bubbles up at the edges; a spoon pushed in at the side should find liquid sauce at the bottom. Do not wait for the centers to firm up, or the sponge will absorb the sauce.
STEP 9: FINISH AND SERVE
Straight from the oven, pipe a generous swirl of marshmallow onto each pudding so the heat softens it into the top. Serve at once and spoon right down to the bottom for plenty of sauce. Baking reduces the alcohol but does not remove it.
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Instructions
FOR THE CHOCOLATE SPONGE:
5 Tbsp (70 g) unsalted butter, melted, plus extra for the ramekins
1 cup (125 g) all-purpose flour
⅓ cup (30 g) Dutch-process cocoa powder
½ cup (100 g) granulated sugar
2 tsp baking powder
¼ tsp fine salt
Finely grated zest of 1 orange
½ cup (120 ml) whole milk
1 large egg
1 Tbsp orange liqueur, such as Grand Marnier or Cointreau
1 tsp vanilla extract
2 oz (55 g) dark chocolate, about 70%, chopped
FOR THE HOMEMADE MARSHMALLOW:
2¼ tsp (1 envelope) unflavored powdered gelatin
¼ cup (60 ml) cold water
¾ cup (150 g) granulated sugar
¼ cup (80 g) light corn syrup
3 Tbsp water
Pinch of fine salt
½ tsp vanilla extract
FOR THE COCOA AND ORANGE LIQUEUR SAUCE:
⅔ cup (130 g) light brown sugar, packed
¼ cup (20 g) Dutch-process cocoa powder
1⅔ cups (400 ml) boiling water
⅓ cup (80 ml) orange liqueur
EQUIPMENT:
Eight 8-oz (250 ml) ovenproof ramekins
Pastry brush
Rimmed baking sheet
Mixing bowl, whisk and jug
Stand mixer with whisk attachment
Small saucepan
Candy thermometer
Piping bag
Kettle
Heading 5
Ingredients
STEP 1: PREPARE THE RAMEKINS
Heat the oven to 350°F with a rack in the middle. Brush the inside of each ramekin with melted butter and set them on the rimmed baking sheet.
STEP 2: MAKE THE SPONGE BATTER
In a bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt and orange zest. In a jug, whisk the milk, the 5 Tbsp melted butter, the egg, 1 Tbsp orange liqueur and the vanilla. Stir the wet ingredients into the dry until just smooth, then fold in the chopped dark chocolate.
STEP 3: FILL THE RAMEKINS
Divide the batter among the ramekins, about ¼ cup each, and level the tops. Each ramekin should be only about a quarter full; the space above is where the sauce goes. Set aside while you make the marshmallow.
STEP 4: BLOOM THE GELATIN
Sprinkle the gelatin over the ¼ cup cold water in the bowl of the stand mixer and leave for 5 minutes to soften.
STEP 5: BOIL THE MARSHMALLOW SYRUP
Put the granulated sugar, corn syrup, 3 Tbsp water and pinch of salt in the small saucepan. Heat, stirring, until the sugar dissolves, then boil without stirring until the candy thermometer reads 240°F.
STEP 6: WHISK THE MARSHMALLOW
With the whisk running on low, pour the hot syrup down the side of the bowl onto the gelatin. Raise the speed to high and whisk for 8 to 10 minutes, until thick, glossy and lukewarm. Whisk in the vanilla, then spoon into the piping bag. It stays pipeable at room temperature for about 30 minutes.
STEP 7: ADD THE SAUCE TOPPING
Mix the brown sugar and cocoa powder and sprinkle evenly over the puddings, about 2 Tbsp each. Stir the ⅓ cup orange liqueur into the boiling water from the kettle. Slowly pour a full ¼ cup over the back of a spoon onto each pudding. Do not stir; the liquid sinks through the batter in the oven and becomes the sauce.
STEP 8: BAKE
Bake on the baking sheet for 14 to 18 minutes, checking from 14 minutes. The puddings are ready when the tops are just set and spring back, and sauce bubbles up at the edges; a spoon pushed in at the side should find liquid sauce at the bottom. Do not wait for the centers to firm up, or the sponge will absorb the sauce.
STEP 9: FINISH AND SERVE
Straight from the oven, pipe a generous swirl of marshmallow onto each pudding so the heat softens it into the top. Serve at once and spoon right down to the bottom for plenty of sauce. Baking reduces the alcohol but does not remove it.
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