Meat and Seafood :
- 1 large chicken or 8 medium legs
- 2 pounds fresh mussels (or clams)
- 24 prawns (medium size)
- 8 langoustines or large prawns
- 1 pound fresh calamari (or frozen)
- 1 chorizo, hot (Spanish sausage)
Vegetables and Ingredients:
- 2 Bell peppers (1 red, 1 green)
- ½ pound peas (frozen)
- 1 small onion & 2 garlic cloves
- 2 ½ (500 gr.) cups regular converted rice
- saffron powder (2 small containers)
- 1 Knorr chicken cube, Tabasco
- 1 cup (¼ liter) white wine (and a glass for you!)
- Provencal herbs, parsley
- Olive oil, salt and pepper
Tips: Have every ingredient diced, chopped, precooked before starting to cook the rice.
Add some Spigol (turmeric) with the saffron to get golden yellow rice.
Langoustines (or large prawns) are steamed and flavored under foil paper! (step I)
This amazing chocolate cake is in fact a reach chocolate mousse which is baked like a soufflé. The secret of the truffle consistency of this dessert is very simple: when the cake cools down in the refrigerator the preparation is contracted by the cold air and it turns unctuous like a chocolate truffle.
A good option is to present this dessert into individual soufflé dishes (however, we recommend to cook it in serving rings) and serve it cold or lukewarm.
Difficulty: ● ● ●
Serving: 5-6 depending on size of ring (2.5 inches diameter maximum)
Preparation: 25 min.
Cooking time: 4 minutes + 6-7 minutes maximum (depending on size)
- 5½ oz. (150 g) dark chocolate cut in pieces (70% pure cacao, minimum)
- 5½ oz. (120 g) granulated sugar
- 5½ oz. (150 g) sweet butter, diced
- 1½ oz. (40 g) pure bitter cocoa powder (100%)
- 4 eggs, separated
- 1 Tsp liquor (anyone you like) or strong coffee
- Confectioner’s sugar (for decoration)
Mandatory cooking tools:
6 metal serving rings (2.5 inches maximum)
6 parchment paper strips (to coat rings)
1 piece of parchment paper large enough to cover the baking sheet
A) Melt in a sauce pan, “au bain-marie”, the butter + the dark chocolate + the pure cocoa and the liquor.
B) Beat in a large bowl with a wire whisk: the 4 yolks + the sugar until pale lemon colored.
C) Add the melted chocolate (A) to the yolks mixture (B). Mix well.
D) Beat in another bowl with a wire whisk: the 4 egg whites + a pinch of salt, until stiff (Bird beak).
E) Mix well 1 tablespoon of the white eggs (D) with the chocolate mixture (C).
And then fold delicately with a spatula the remaining egg whites.
F) Place inside the serving rings the parchment paper strips and place the rings on a cooking sheet covered with parchment paper.
G) Baking 1:
Pour 1/3 inch high of the preparation E) into each serving ring (or individual soufflé dishes).
Bake in a 400°F (200°C) preheated oven for 4 minutes (no more!)
This will be the “biscuit” of the cake.
H) Baking 2:
Pour the remaining preparation E) on top of the “crust” into each serving ring.
Bake for about 6 - 7 minutes more at same temperature. It must rise like a soufflé.
Attention, timing is capital and the secret of this recipe: 7 minutes is 7 minutes!
I) Remove from oven as soon as you see a small crack at the top of each soufflé.
Let cool outside oven and keep in the refrigerator until serving.
G) Remove on a working plate the cold soufflés from the serving ring and peel off the parchment strips.
H) Decorate with confectioner’s sugar, making strips (for example) with any cooking utensil like spatula. Add a mint leaf on top of each soufflé.
Now, transfer with care to serving plates and serve.
Optional: Add Chantilly cream on the side of the chocolate cake.