Ingredients for Chocolate Truffle Cake:
Unsalted butter 5 tbsp
Flour 1 tbsp
Chopped chocolate 14 oz
Sugar 2 tbsp
Eggs 2
Salt 1/4 tsp
Method:
Preheat oven to 180 degrees C.
Generously butter 6 ramekins or a 6-cup muffin tin.
Dust with flour, tapping out excess; set aside.
Put chocolate, butter, and 1 tablespoon sugar in a bowl set over a pan of simmering water; whisk occasionally until smooth.
Remove from heat, and let stand until cool and thickened, 3 to 5 minutes.
Beat eggs and remaining tablespoon sugar until pale and doubled in volume.
Sift flour and salt into egg mixture; mix to combine.
Add chocolate mixture 1/4 cup at a time; mix, Batter will be thick.
Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon.
Bake until tops are springy to the touch, 18 to 20 minutes.
Immediately turn out onto wire racks; re-invert, and let cool.
Ingredients for Chicken in Almond Sauce:
Boneless chicken breasts 4
Almond paste ¼ cup
Butter 3 tsp
Garlic chopped 5-6 cloves
Onion chopped 1
Button mushrooms 4-5
White sauce ½ cup
Tomato puree ¼ cup
Tomato ketchup 2 tsp
Olive oil 2 tsp
Capsicums (different coloured if available) 3
Salt to taste
Nutmeg powder ¼ tsp
Method:
Heat butter in a pan.
Add onion, garlic, and sauté.
Add mushrooms and continue to sauté.
Add chicken pieces and continue to sauté.
When the chicken is lightly coloured, add white sauce and mix.
Add tomato puree and tomato ketchup.
Mix and cook for a minute.
Add almond paste and a quarter cup of water and mix well.
In another pan heat olive oil.
Add the capsicums and sauté.
Add salt to the chicken. Sprinkle nutmeg powder, mixed herbs and black pepper powder.
Add sautéed capsicums to the chicken mix and serve hot.
