Thursday, 21 March 2013

Happy Mothers Day

March 21st marks the start of spring, a wonderful time with flowers blossoming everywhere that put a big smile on my face. I love colors, and when I see all these yellow, orange, purple, pink, white, red, etc... (although I have no idea what most the flower's names are) I just smile. 

Today also marks a very special day here in Egypt, it's Mother's Day. Although this day is celebrated at different dates around the world, yet all share one goal: showing appreciation to all the beautiful mums around us. Yes I know we don't need a designated day to appreciate our mums, it's an ongoing process, just like Valentines day, you can and should show your love all year round. Still it makes me grin when my son gives me a kiss and a handmade gift, beaming with happiness when I open and admire it.

Continuing on my quest for trying out new ideas or mixtures, and since the weather is not getting more and more hot, this recipe is chilled and has fruits in it. It is: Brownies in a cup with lemon frosting & kiwis. Their taste is refreshing and has this mix between sweet, bitter and sour. I reckon the lemon frosting could be substituted with any other flavor, be plain or even use ice cream instead, same goes for the kiwis. But those together formed a unique taste, one we don't eat frequently. 

Brownies in a cup with lemon frosting & kiwis

(makes 5 brownie cups)

(adapted from joyofbaking)

120 g dark chocolate (~70%), coarsely chopped
113 g unsalted butter, cut into pieces
140 g white sugar
1 tsp vanilla extract
2 large eggs
95 g all purpose flour
1/4 tsp salt

Lemon Frosting
300 ml heavy whipping cream
1 tsp lemon extract
1 tbsp powder sugar

5 Kiwis
Shaved chocolate for garnish
5 plastic/glass cups

Preheat oven to 165 C (325 F), place rack in the center of the oven and butter or spray a 20 cm (9 inch) square or baking pan.

In a heatproof bowl over a pan of simmering water, melt the chopped chocolate and butter. Remove from heat and stir in the sugar. Add the vanilla then the eggs one at a time, mixing well after each addition. Finally add the salt and flour. Batter is ready when it is glossy and doesn't stick to the sides of the bowl.

Pour into the prepared pan and bake 22 min or just until done. Don't over bake or it will be too dry, it should be a bit moist.
Remove from the oven and let cool to room temperature.

Using a hand held or stand mixer, beat the whipping cream with the lemon extract and powder sugar until soft peaks form. Refrigerate for a while before using. Just before using, if they have turned soft, beat them once again briefly (1 min).

Depending on the cup size, cut out 2 rounds, one for the bottom (smaller) and one for the top (bigger). Peel and dice 4 kiwis to be placed in the middle layer. The 5th kiwi cut it in 5 slices for garnish on the top.

To assemble, place the smaller brownie round in the bottom, cover with whipped cream and diced kiwis, then add the top brownie layer. Add some extra frosting on top, garnish with a slice of kiwi and some shaved chocolate.

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