This week we are making a dessert inspired by chef Peter Gilmores Chocolate dessert,

his dessert has 8 textures but we are going to simplify that today and turn this impressive

dessert into one that is quick and easy to make.

To start with we're going to need to make our chocolate discs. So take some tempered

chocolate and spread it thinly onto a sheet of foil.

Once the chocolate is starting to get firm but is not yet set cut around something round

in the size that you want your dessert to be. I am using one that is 11cm that is probably

as big as you'd want to get because otherwise you're not going to be able to eat it all.

As chocolate sets it can tend to warp and go out of shape a bit so to stop that happening

place another sheet of foil over the top and cover it with a heavy book.

For all the ingredients you need for this recipe just go to the website howtocookthat.net

there is a link in the description below this video.

Melt your butter or your margarine, stir in the sugar.

For those of you who are waiting on the chocolate truffle recipes don't worry it is coming next

week. I am making them and filming them this week for you for those of you who are new

to the channel I try and do them in order of a cake decorating video then a dessert

or a sweet snack one and then another chocolate video. So the chocolate truffles will be here

next week, caramel ones are so good. If you've done them on the stove top your

mixture is probably a bit hot so you'll need to allow it cool. And then

whisk in your eggs, followed by the unsweetened cocoa powder.

I definitely should have used a bigger bowl here.

And then your flour and your baking powder. Whisk that altogether until it is just mixed

in then add a dash of marsala which is a sweet italian dessert wine, it just brings out the

flavour of the chocolate and then a little dash of vanilla. Mix those in.

Pour that mixture into your baking tray lined with baking paper. Now the one I'm using is

26 x 38cm and it's probably just not quite tall enough on the sides mine so to stop it

spilling over into the oven and making a huge mess I have made my baking paper go up higher

on the sides and stapled it into place so that it's not going to overflow.

Coarsely chop up some white chocolate, now you can usee whatever you want here, you can

add nuts, dried fruit, milk chocolate, dark chocolate, anything you fancy. Just chop that

up and sprinkle it over the top. And if you want more perfectly looking round desserts

then you don't need to add anything at all you can leave it plain which will make it

easier to cut exact circles out of it. Or instead of using this brownie mixture you

could use the chocolate cheesecake recipe that I've shown you previously or something

else just use your imagination. Bake that brownie in the oven until a knife

inserted into the centre comes out clean, and you can smell that brownie smell wafting

through your house, then you know it's done.

Allow it to cool completely And then using the same circle object that you used the first

time cut circles from the brownie, and then you can eat the scrap pieces from the edge

mmm so good. Using a smaller cutter cut out a circle from

the centre of each of those.

Now to make you ganache place your chocolate into a bowl, now I am using a mixture of milk

and dark that's how I like my ganache to be. You can use all dark, all milk you can use

white chocolate if you like it is up to what you prefer. Now if you are melting it in the

microwave be careful not to burn it just give 30 seconds then stir it, 20 sec stir it and

then 10 seconds stir it and just keep giving ten second bursts until its melted. Then pour

in your cream and mix it. At first that seems like its not really coming together very well

but you just keep mixing and it becomes a nice smooth ganache.

When you are ready to serve your dessert make sure your sauce is nice and warm, remove the

alfoil from your chocolate disc and place it on top of your dessert add a scoop of ice

cream. Then serve it to the table and at the table put a spoonful of your hot ganache on

top and it will melt through the centre of the dessert.

Now I like to have a real chocolate lava flow to the dessert when people cut into it. If

you want that as well then put some extra ganache into the centre before you put your

chocolate disc on and then when you add you ganache on top it will have the same dropping

effect but then also when they cut into it with their spoon that chocolate ganache is

just going to ooze out of the dessert making it just unbelievably yummy.

Enjoy and I'll see you next week with the chocolate truffles recipe. Have a good week,

Bye. [music by Boat Song by Set Sail]