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What do you think we should start with? We're gonna
start with this so that we're gonna start with dessert.
We're doing a beautiful little chocolate dessert, like a little
chocolate souffle or cake. Very soft in the center, very
liquid still. And we're using- We're using 82% Scharffen Berger.
If you can get your hands on it, then you
would like to cook with it. I think it's an
excellent idea. So you put your chocolate in there. What
else do you put? You know what, this is really
easy, we're going to do four tablespoons of butter. A
good dash of vanilla in there. And notice that I'm
putting this in a Pyrex thing, because I am then
going to put it into the microwave. Sugar. One tablespoon
of sugar. One teaspoon of corn starch. I hope so.
Good. So that goes one minute in the micro wave.
And we're going to put this in those aluminium foil
you know which are lined up with buff and bafery
here, so you don't really have to do anything to
it. She breaks the eggs the right way. Don't break
the eggs on something sharp on the side because if
you do like this, why because you put bacteria into
the egg or break the yolk. We are Don't Enough.
It doesn't matter. Here. [LAUGH] So you break it on
something flat like this, and then open it. Okay, so
now I need two eggs and two yolks. Right, so
take three yolk out of there. [LAUGH] And break two
more eggs? No. Ok take the four yolks out. [LAUGH]
Let's do it the simple way. [LAUGH] Then you pour
half of the egg white in there. No Titil it's
okay! [LAUGH] Look at that. One, two [LAUGH] No. Three,
I'm gonna change the microwave. Four eggs, [LAUGH] One, Oh,
thank you. Okay, that's perfect here. [LAUGH] You have two
eggs, two egg yolks. [APPLAUSE] [LAUGH] One minute in the
microwave is perfect. And then give it a stir, because
it's gonna get nice and creamy, and it's gonna cool.
Yes, the egg is going to thicken it. So that's
it. You have enough for a good four cakes, maybe
five. Okay. The souffle is in the over? The souffle
is in the oven, and it's timed eight minutes. Eight
minutes, yes. You want to undercook those souffles so that
they still can run inside, you know. The souffle must
be ready. The souffle is ready it's still [UNKNOWN] it
should. Okay we can see here the center of that
can should still be liquid a little bit. Is it
slightly more liquid yesterday, maybe one minute left. So you
could un mold them now, but we let them Cool
al little bit. Okay, so what I'm doing here is
making a little bit of sauce for the cake. Yes.
So, a good apricot jam. If you can get the
chunky one it's better, and we use a little bit-
Or peach even. Peach, or whatever you like because there's
no culinary prisons, so use whatever jam you like. Dilute
it with some water and if you want, some Grand
Marnier. And then you mix it and we'll do the
cake. Did you add lemon juice in there? I did,
I added lemon juice. It kind of brightens it up
and it's nice for the acidity. What you could put
maybe is a [UNKNOWN] of the skin of your lemon
here. Okay. Do a couple of those. [BLANK_AUDIO] Nice. And
zest it. It's a bit more [INAUDIBLE]. And now you
want to unmold the cake, like this. Two, three. Four.
Okay. A little bit of sauce. Orange will go well
with it. You could out orange marmalade, you know. That
would work because. Blah. Well, you don't like orange, but.
I like orange juice. So just a touch in the
center, and maybe we'll put A dash of mint on
top here. Little bit of sour cream or crème fraîche
or whatever you would have. We generally would like something
that's less sweet. We wouldn't do something like a whipped
cream or so on, we're just kind of traditional. That's
it. You want it to balance some of that acidity
and sweetness. Look at that here. [APPLAUSE] [BLANK_AUDIO]