Jump To Recipe Jump To Video I have loads of leftover baguettes from the holiday season. I used some of them to make croutons (which I will show you, lovely people, soon) and decided to use the remaining for this recipe. Besides, I still have some leftover beef salami. Anyway, this is what I usually do whenever I have cravings for pizzas and am too lazy to roll out any dough. The key is to use a good quality baguette. A good quality baguette, when sliced in half, will have different sizes of fermentation bubbles. Mediocre ones will look more like commercial sandwich bread. I'd said before that if I have an eatery, I would serve up all these open-face toasts. This is where I can tend to be a bit more playful as compared to pizzas. Regardless, I really hope you will give this recipe a try. Ingredients: (Make 4 baguette pizzas) Baguette Stale, 2 Tomato Sauce Homemade , 1 Recipe Low Moisture Mozzarella Parmigiano Reggiano Pepperoni (I'm using beef salami) Fresh Parsley Finely Chopped, A Handful Equipment: Oven Directions: Please visit my " How To Make Tomato Sauce " for the recipe. Preheat the oven to 190 degree celsius or 375 fahrenheit. Soak the baguette with water and wack into the oven. Bake for 8 to 10 mins or until the baguette is soft. Remove from the oven and set aside to cool down slightly. Turn the oven heat up to 220 degree celsius or 425 fahrenheit. Once they are cool enuff to handle, slice the baguette into halves and slice lengthwise in halves. Using a baking sheet, press the baguette down to slightly flatten. *This will ensure extra crispiness.* Transfer onto the baking sheet. Spoon the tomato sauce onto the baguette. Pinch some mozzarella and toss over the top. Followed by the pepperoni, distributed evenly. Lastly, grate some parmigiano over the top. Wack into the oven and bake until the cheese has melted. Remove from the oven and immediately garnish with some parsley. Serve immediately. Mama Mia... The perfect bite? Recipe Video:

Jump To Recipe Jump To Video I think I've posted about scrambled eggs a few times on this website. 3 (including this) to be exact. This is going back to basics, without complicating the fundamentals of making scrambled eggs, with a chefy touch (of cos). What chefy touch, you might say. I am using pancetta fat to stack flavors instead of the orthodox butter. And the only way to cook pancetta or bacon is by broiling it in the oven. Period. They will ooze out loads of wonderful flavorful fat, so why not make use of it? I still prefer Heston's method of cooking scrambled eggs; on a double boiler. I personally think that it gives you total control, as compared to a skillet. The only way to screw this up is to not keep an eye on it while cooking. I used some leftover croissants as a vessel for the scrambled eggs. You can use bread or simply eat the eggs on their own. Ingredients: (Serve 2) Pancetta / Bacon, 6 Eggs, 4 Whole Milk, 13g Heavy Whipping Cream, 10g Kewpie Mayo, 1 TBSP Mustard Powder, 1 TSP Sea Salt, Pinch Black Pepper, Pinch Parsley Finely Chopped, A Handful Chili Flakes, Pinch Bread / Croissant, 2 Equipment: Double Boiler Directions: Lay pancetta or bacon on a baking tray. Broil in the oven until crispy. Remove from the oven and set aside to cool down slightly. In a large bowl, add eggs, milk, cream, mayo, mustard and some of that pancetta or bacon fat. Transfer onto the double boiler . Stir with a spatula until everything is homogenous. Keep stirring until the sides start to cook. At this point, you can choose the type of consistency you desire. You can have creamy or slightly done or well done custard scrambled eggs. *Keep an eye on the mixture. It can turn from creamy to cooked eggs very fast.* Remove from heat and season with salt and pepper. Fold in parsley and chili flakes. Set aside until ready to use. At this point, the pancetta or bacon should be cool enuff to handle. Coarsely slice and set aside. Toast bread or croissant in a skillet with some more of that pancetta or bacon fat. Spoon the scrambled eggs onto the toast or croissant. Top it off with pancetta or bacon. Serve immediately. Eggs, just like how I wanted... How do you like your eggs? Recipe Video:

Jump To Recipe Jump To Video To be honest, I do not know that American Chinese cuisine is an entirely cuisine on its own. Not until a friend of mine introduced the cuisine to me and opened my eyes many years ago. This is the very 1st dish that I learned from him. I decided to make this 100% vegetarian without any meat whatsoever; his version uses pork and shrimp. The oil temperature is very crucial for this recipe. If the oil isn't hot enuff, you will end up with a huge mess as soon as you ladle in the egg mixture. The best way is to shallow deep fry with 2 inches of oil. And use a wooden chopstick to check the temperature of the oil, if bubbles start to form around the chopstick, the oil is ready. 1 more pointer to add. The omelette will burn super fast, so keep a close eye on it. If you get everything right, you will have a very light, fluffy omelette that goes really well with the gravy. Happy Lunar New Year! Ingredients: (Serve 4) Gravy: Sesame Oil, 1/4 Cup Garlic Thinly Sliced, 3 Cloves Ginger Finely Sliced, 1 Inch Bleached All Purpose Flour, For Gravy Chicken Stock Homemade , 355g Demarara Sugar, 1/2 TBSP Soy Sauce, 1.5 TBSP Toasted Sesame Oil, 1/2 TBSP ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP Oyster Sauce, 1 TBSP White Pepper, Pinch Sea Salt, Pinch Kecap Manis Homemade , 1/2 TBSP Omelette: Frozen Vegetable Mix (Green Peas and Carrots, 100g Cabbage Thinly Sliced, 60g Eggs, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Equipment: Dutch Oven Sauce Pot Cast Iron Skillet / Pan Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the Gravy In a skillet over medium-low heat, add sesame oil. Once heated, add garlic and ginger. Sizzle until lightly browned, keeping a close eye to prevent burning. Strain the oil into a sauce pot and discard the solids. Weigh the flavored oil and add the same weight of flour. Turn heat up to medium and whisk to form a roux. Gradually whisk in the stock, 1/2 portion at a time, until fully incorporated. Remove from heat and stir in the remaining ingredients. Taste and adjust seasoning with salt or more pepper. Strain the gravy again into a bowl. Set aside until ready to serve. Prepare the Omelette Bring a pot of water to a simmer and blanch vegetables for 30 seconds. Drain and pat dry with kitchen paper. Transfer vegetables to a large bowl. Add eggs, salt, pepper, and mushroom powder. Mix well. Heat 2 inches of oil in a Dutch oven over medium heat. Test with a wooden chopstick: bubbles = oil is ready. Scoop egg mixture using a 3/4 full ladle. Gently lower into the hot oil. Let it puff and fry until golden on the bottom, about 20 seconds. Flip and fry for another 10 seconds. Remove and drain on paper towels or wire rack. Repeat with the remaining egg mixture. To Serve Ladle gravy over the freshly fried omelette. Serve immediately while hot and fluffy. Leftover gravy can be frozen and used for stir-fries or other dishes. Eggcellent... Light, crispy, fluffy... Recipe Video:

Jump To Recipe Jump To Video If you know me well enuff, you will know that I am not 100% Chinese. My parents are from Indonesia and my great-grandmother is an Indonesian native. I grew up with Nasi Lemak, Mee Soto, Gado Gado and Indonesian style curries. So, when I was first introduced to Chinese cuisine, I was kinda taken aback. I mean where are all the spices or why everything is so bland? As I grew older, I found myself exploring my palate further and further until I encountered American Chinese cuisine. Yes! American Chinese cuisine is an entire cuisine on its own. I was amazed at how yummilicious the dishes are. This is one of the many dishes that I am fond of. Please do not skip the steps in preparing the shrimps; the extra steps are to reduce the seafoody odor. We do so to improve the overall tasting experience. You get sweet, sour, umami and spicy, all in 1 bite. Lunar New Year is just around the corner. Here I wish you lovely people a very Happy Lunar New Year! Ingredients: (Serve 4) Shrimps: Shrimp, 400g Baking Soda, 1 TSP Egg White, 1 Tapioca Starch, 1 TBSP Potato Starch, 70g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Walnuts: Granulated Sugar, 25g Demarara Sugar, 25g Walnuts Halved, 50g Sea Salt, Pinch Sauce: Dulce de Leche Homemade / Condensed Milk, 2 TBSP Adjust To Preference Pure Honey, 2 TBSP Adjust To Preference Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Kewpie Mayo, 1/4 Cup Garnishes: Toasted Sesame Oil, For Drizzling Chili Oil Homemade , For Drizzling Coriander Finely Chopped, A Handful Equipment: Dutch Oven Sauce Pot Directions: Please visit my " How To Make Dulce de Leche " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Prepare the Shrimp Shell and devein the shrimp. Rinse thoroughly and transfer to a large bowl. Coat the shrimp with baking soda. Add just enough water to submerge, then add ice cubes. Set aside for at least 30 minutes. Drain and rinse under running water. Place shrimp in a bowl with egg white and tapioca starch. Mix until well coated, cover, and marinate in the fridge overnight. Coat and Fry the Shrimp Add potato starch, salt, pepper, and mushroom powder to the marinated shrimp. Mix until the shrimp are fully coated. Heat 3 inches of canola oil in a Dutch oven over medium heat. To test readiness, dip a wooden chopstick—if bubbles form, the oil is hot enough. Carefully drop the shrimp into the oil away from you. Optionally drizzle some batter for extra crispiness. Deep-fry until golden brown on both sides. Drain on a wire rack or paper-lined plate. Set aside until ready to use. Prepare the Glazed Walnuts In a saucepan over medium heat, add water and sugar. Stir until sugar is fully dissolved and syrupy. Add in the walnuts and stir to coat evenly. Continue cooking until syrup thickens and adheres to the walnuts. Transfer to a tray lined with kitchen paper. Set aside to cool. Prepare the Sauce In a bowl, mix all sauce ingredients together. Stir until well combined. Taste and adjust for sweetness and tanginess. Assemble and Serve Toss the fried shrimp in the sauce until fully coated. Transfer to a serving plate. Top with the glazed walnuts. Drizzle sesame oil and chili oil over the top. Sprinkle with coriander. Serve immediately. I am literally drooling just thinking about this dish again... Hope you'll give this a try... Recipe Video:

Jump To Recipe Jump To Video Initially, I was very skeptical about mixing cream cheese with crab wrapped in a wonton wrapper and then deep fried. I could not wrap my head around that. I mean, seafood with cheese is bad enough and to deep fried all of that in a wonton wrapper? Sounds bizarre right? Eventually, I gave in to my curiosity; this is the 2nd American Chinese dish I learned from my friend. According to him, you can almost find this in every Chinese eatery in the USA, especially San Francisco. As soon as I took that 1st bite, I was hooked. The fillings just make perfect sense as they exploded in my mouth. Metaphorically, eating those Xiao Long Bao aka Soup Dumplings. It is creamy, cheesy, crabby and with an onion backdrop plus that crispy crunchy eggy wrapper = party in my mouth. To complement the crab rangoon, I serve them with some chili oil. The combination is life-changing. Anyway, I hope you will give this recipe a try. Ask your kids to join in the fun and help you shape these crab rangoon. It will be a blast! Ingredients: (Serve 8) Fillings: ​Yellow Onion, 1 Cream Cheese Softened at Room Temperature Preferably Philadelphia, 454g Unsalted Butter, 2 TBSP High Quality Crab Meat Fresh or Frozen, 100g Granulated Sugar, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch White Sesame Seeds, Pinch Black Sesame Seeds, Pinch Crab Rangoon: Square Egg Wonton Wrappers, 30 Pieces Less or More Egg Lightly Beaten, 1 Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Chili Oil Homemade , For Serving Equipment: Dutch Oven Directions: Please visit my " How To Make Chili Oil " page for the recipe. Prepare the Fillings Grate onion onto a lint-free kitchen towel. Squeeze out as much juice as possible. Optional: Use the juice and peels for onion tea by simmering with 500g water and 3 tea bags. Transfer the grated onion to a large bowl. Add the rest of the filling ingredients. Fold and mix until well combined. Cover and chill in the fridge for at least 30 mins. Assemble the Crab Rangoon Beat an egg with a splash of water to make an egg wash. Lightly brush the edges of a wonton wrapper with the egg wash. Scoop about 1 tsp of the filling into the center. Fold the wrapper in half to form a rectangle. Pinch the center and stretch both ends to shape like a crab rangoon. Press the edges tightly to seal. Tip: Do not overfill or the filling may leak during frying. Repeat with the remaining wrappers and filling. Fry the Crab Rangoon Heat about 3 inches of oil in a dutch oven over medium heat. Use a wooden chopstick to test the oil—if bubbles form around it, the oil is ready. Gently place the crab rangoons into the oil. Fry until golden brown and crispy on all sides. Transfer to a wire rack or paper towel-lined plate to drain excess oil. Repeat until all the crab rangoons are fried. To Serve Serve immediately with chili oil for dipping. Let me know if you'd like the onion tea or chili oil recipe formatted the same way! You really have to give this a try... Heavenly... You can make some onion tea with the onion juice and peels... This is a very good immune system booster... Cheers! Recipe Video:

Jump To Recipe Jump To Video If you're residing in Singapore, you will know that around Lunar New Year season, pineapple tarts of all shapes and forms will pop up almost everywhere. I am not sure if this is a Chinese culture or a Singapore tradition. To be honest, I am not a fan of pineapple tarts. Maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; either the pineapple jam is sugarly sweet or intense tangy. I decided to make some myself. The taste is really mediocre on its own and I improvised with chocolate and coconut. I know it is a weird combination, but trust me. Pineapples go so well with chocolate and coconut. To add another layer of flavor, I added some chili flakes. I soon realized that it isn't the pineapple jam's fault alone. The tart plays a huge part too. I even tried with some puff pastries and I just couldn't find the flavors and texture that I am looking for. Not until I discovered Sablé Breton. And thru' many trials and failures, I can say that this is the best pineapple tart I'd created thus far. Ingredients: (Make 6 tarts) Pineapple Jam: Pineapple, 1 Demerara Sugar, 40g Dark Muscovado Sugar, 40g Maltose Syrup, 50g Cookie Spice Blend Homemade , 1 TSP Coconut Rum, 2 TBSP Desiccated Coconut, 2 TBSP Sea Salt, Pinch Chili Flakes, 1 TSP Adjust To Preference Tarts: Sablé Breton Homemade , 1 Recipe Desiccated Coconut, For Dusting Dark Chocolate Preferable Valrhona or Callebaut 70% Melted, For Drizzling Equipment: Cast Iron Skillet / Pan Oven 4" Pastry Rings 3.5" Pastry Ring Directions: Please visit my " Cookie Spice Blend " page for the recipe. Please visit my " How To Make Sablé Breton " for the cookie spice recipe. Prepare the Pineapple Jam Slice off the head and tail of the pineapple, peel thoroughly, and remove all thorns. Reserve the head for planting and peels for pineapple tea. Quarter the pineapple. Separate core from flesh. Coarsely slice the flesh and finely chop the core. In a skillet over medium heat, add sliced pineapple, sugar, and liquefied maltose. Steam maltose for 5 mins to loosen before adding. Add cookie spice and sauté until aromatic. Continue cooking until the mixture is thick, sticky, and dry. Add coconut rum, desiccated coconut, salt, and chili flakes. Be cautious when adding rum—it may ignite briefly. Stir well and adjust: Too sweet? Add lemon juice. Too tangy? Add sugar and a pinch of salt. Remove from heat and chill overnight. Do not wash the skillet—you can use it for pineapple tea. Prepare the Tart Base Roll chilled sablé breton dough between parchment sheets to ½" thick. Cut out discs using pastry rings and transfer (with rings) to a lined tray. Gather scraps, re-roll, and repeat until all dough is used. Yields about 6 discs. Chill the tray for 30 mins. Preheat oven to 180°C (355°F). Bake for 12 to 15 mins or until golden brown. While still warm, run a spatula around each ring and unmold. Assemble and Finish Place a smaller pastry ring over each sablé disc. Spoon pineapple jam into the center, smooth out the top, and carefully unmold. Broil for 5 mins until the tops begin to caramelize. Remove from oven and immediately garnish with: Desiccated coconut Melted dark chocolate, drizzled in a criss-cross pattern Serve warm or chilled. This tastes right for me... Will you give this version a try? Recipe Video:

Jump To Recipe Jump To Video I am sure that most of you lovely people have some leftover bak kwa from the Lunar New Year celebration. Aside from using bak kwa for Nasi Goreng and Grilled Pizza , I have quite a number of ideas up my sleeve. Resting the cookie dough is crucial... This is one of the few ideas. Very much like pizza, cookies and brownies are kinda sacred to me. One has to do it properly. But with that being said, it is still down to individual preferences. Some like it chewy and fudgy. Some would very much prefer crispy cookies. I love a good chewy fudgy cookie. Just outta the oven... Adding bak kwa to chocolate chip cookies may sound unorthodox, but trust me, it works yummiliciously. If you find that making your own bak kwa is a hassle, you can always use store-bought ones. I don't judge. You can also use bacon; just be sure to broil, drain and dice before adding it to the cookie dough. Ingredients: (Make 12 cookies) Unbleached All Purpose Flour, 238g Baking Soda, 3g Sea Salt, 3g Unsalted Butter, 167g Granulated Sugar, 104g Dark Muscovado Sugar, 134g Blackstrap Molasses, 12g Eggs, 60g Dark 70% Chocolate Pistoles Preferably Valrhona or Callebaut, 50g Milk Chocolate Pistoles Preferably Valrhona or Callebaut, 57g Bak Kwa Homemade / Bacon, 107g Chili Flakes, 1 TBSP Adjust To Preference Flaky Sea Salt, For Garnishing Equipment: Oven Hand / Stand Mixer Directions: Please visit my " Bak Kwa " page for the recipe. Before You Start Make sure all ingredients are at room temperature. Prepare the Dough In a bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, whip butter until light and fluffy (mayo consistency). Add sugar and molasses. Whip until fully incorporated. Dark muscovado sugar may clump—break it up before mixing. Add eggs and whip for 15 to 30 seconds. Add the flour mixture, half at a time, whipping for 15 to 30 seconds after each addition. Fold in chopped dark chocolate, milk chocolate, bak kwa, and chili flakes. If using bacon instead, broil until crisp, drain, finely dice, and fold in here. Cover and chill in the fridge for 12 to 72 hours. Shaping and Baking Let the dough sit at room temperature for 1 hour before baking. Preheat oven to 162°C (325°F). Weigh out 75g portions of dough and roll into balls. You may freeze the portioned dough for up to 3 months. Thaw in fridge overnight and rest 1 hour at room temp before baking. Line a baking tray with parchment paper. Place 4 cookie dough balls on the tray, spaced apart (they will spread). Bake for 6–7 minutes, rotate, then bake another 6–7 minutes. Total bake time: 12–14 minutes for soft centers with crispy edges. For crispier cookies, bake 6 minutes longer. Finishing Touches As soon as the cookies come out of the oven, sprinkle with flaky sea salt. Optional: Use a pastry ring to shape into perfect rounds. Rustic is fine too. Rest on the tray for 10 minutes before transferring to a wire rack. Repeat with remaining dough. Is there anything better than cookies? Salt is also a very important ingredient in making cookies... I love them chewy and fudgy... Recipe Video:

Jump To Recipe Jump To Video This is another idea that I have been thinking about. An old friend of mine used to cook this for me for brunch. He would use red potatoes and he would go about saying how underrated red potatoes are. He usually just use finely diced red potatoes with some eggs. So I thought why not take his idea (I'm pretty sure he wouldn't mind) and add some bak kwa. I am not sure if this will work well with other types of potatoes. And I think he is absolutely right, red potatoes are indeed underrated and underused. You can use bacon, but the cooking process will be different. You have to cook the bacon 1st and add it in the same time as the potatoes. 1 key note to add. Par-cooking the potatoes 1st makes a lot of difference. So, do not skip the step. Give this a try as this is perfect for brunch or breakfast. Ingredients: (Serve 4) Red Potatoes, 1 KG Sea Salt, Pinch Duck Fat / High Quality Olive Oil, 2 TBSP Red Onion Finely Sliced, 1 Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Bak Kwa Homemade / Bacon Finely Diced, 150g Chili Flakes, Pinch Eggs, 3 Cheddar Cheese, For Grating Parsley Finely Chopped, For Garnishing Equipment: 12" Skillet / Pan Heavy Pot Directions: Please visit my " Bak Kwa " page for the recipe. Wash the potatoes thoroughly. Finely dice the potatoes and transfer into a pot. Fill the pot with water to fully submerge the potatoes. Season with salt and bring it up to a boil. Remove any scum on the surface. Cook until the potatoes are fork tender. Drain and set it aside. In a skillet over medium heat, add duck fat. Once the duck fat has melted, add in onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by the potatoes and bak kwa. *If you are using bacon, cook the bacon in the skillet 1st (before the onion) until just about crispy. Remove and set it aside. Add it in the same time as the potatoes.* Taste and adjust seasonings with salt and pepper. Add in some chili flakes and saute until well combined. Create 3 cradles. Crack an egg into a cup and slide the egg onto the cradle. Repeat the steps with the remaining eggs. Grate some cheddar over the top. Cover and cook for about 2 to 3 mins or until the eggs are set and the cheese has melted. Remove from heat and garnish with parsley. Serve immediately. Potatolicious and eggcellent... Recipe Video:

Jump To Recipe Jump To Video If you are residing in Singapore, you will know that there is a thing called Bak Kwa Gelato. Yes! Kinda like bacon ice cream. It is overpriced and there's hardly any bak kwa in that gelato. So, I thought why not make some myself? I am using the same frozen yogurt base as my previous leftover Xmas cake attempt. To my surprise, this works out pretty well. Even my daughters love this, even though it took quite some mouthfuls to appreciate the bizarre combination. Eventually, it works! Ingredients: (Serve 2) Greek Yogurt, 85g Heavy Whipping Cream, 200g Pure Honey, 30g + More For Serving Bak Kwa Homemade Finely Diced, 2 Pieces Equipment: Food Processor Hand / Stand Mixer Directions: Please visit my " Bak Kwa " page for the recipe. Whip together yogurt, cream and honey with a hand or stand mixer until well combined. Transfer to an ice cube tray, preferably silicon. Freeze overnight. The next day, transfer the frozen batter to a food processor. Add 3 TBSP of that finely diced bak kwa. *If you are using bacon, broil the bacon in the oven until nice and crispy. Drain off excess oil and finely dice before adding to the frozen yogurt.* Blitz until smooth. Transfer into serving cups. Drizzle some honey and sprinkle more of that bak kwa over the top. Serve immediately. Pure indulgence... Recipe Video:

Jump To Recipe Jump To Video This is perhaps the most requested dessert I'd ever received. Don't get me wrong. I am humbled by the number of requests. Valentine's Day is just a couple of days away, so I thought this would be the perfect time to post my version of Moelleux au Chocolat or Chocolate Lava Cake. What better way than to celebrate this Valentine's Day in the comfort of your own home with your partner? The overcrowded restaurants, the highly priced food and noisy environment. Impress your partner by setting up the ambience with candles, smoothing music and serve up with this Moelleux au Chocolat. Your partner will be amazed and who knows you might be getting something extra... I decided to go some extra steps in creating a cremeux to pair my Moelleux au Chocolat. And of cos, it almost instantly melted as soon as I scoop it onto the right outta the oven cake. If you do not wanna go thru' the hassle, you can always use store-bought vanilla ice cream. On a side note, I used bread crumbs instead of flour or cocoa powder, is because the bread crumbs add an extra layer of texture and flavor. Ingredients: (Make 3 lava cakes) Vanilla Cremeux: Gelatin Powder, 3g Water, 18g Heavy Whipping Cream, 200g Vanilla Paste, 1 TSP Egg Yolks, 58g Demerara Sugar, 30g Moelleux au Chocolat: Stale Bread, 2 Slices High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 80g Unsalted Butter, 64g + More For Greasing Sea Salt, Pinch High Quality Instant Coffee, Pinch Eggs, 2 Demerara Sugar, 80g Fresh Orange Zest, 1/2 Orange + More For Garnishing Cognac / Rum / Amaretto, 2 TBSP Unbleached All Purpose Flour, 30g Equipment: Oven Ramekins Sauce Pot Hand Blender Food Processor Hand / Stand Mixer Double Boiler Directions: Prepare the Vanilla Crèmeux Bloom gelatin in water and set aside. In a pot, heat cream and vanilla over medium heat. In a separate bowl, whisk egg yolks and sugar until smooth. Gradually pour the hot cream into the yolk mixture in thirds, whisking continuously. Return to pot and cook over medium heat, whisking, until thickened. Do not let it simmer or it will scramble. Strain the mixture into a bowl and discard any solids. Add bloomed gelatin and blend with a hand blender until smooth. Cover with cling film (touching the surface) and chill overnight. Prepare the Moelleux au Chocolat Toast stale bread until crispy and blitz into fine crumbs. Grease ramekins with butter and dust with breadcrumbs. Set aside. Preheat oven to 200°C (390°F). Melt chocolate and butter in a double boiler. Remove from heat. Stir in salt and coffee until combined. In a bowl, whisk eggs and sugar until fully incorporated. Add chocolate mixture, then orange zest and cognac. Mix well. Add flour and mix until smooth. Fill ramekins ¾ full with batter. Bake for 8–9 minutes until sides are set and centers remain molten. Finish and Serve Whip the chilled crèmeux until light and fluffy. Keep chilled. Run a spatula around the ramekin edges and unmold cakes onto serving plates. Top each cake with a dollop of vanilla crèmeux. Garnish with fresh orange zest. Serve immediately and enjoy warm. Mama Mia... Insanely chocolatelicious... Recipe Video: