Five winter-limited Western-style sweet temptations
In the cold winter days, nothing can soothe the heart and soul more than a sweet and warm Western dessert. These elaborately prepared desserts are not only a treat for the taste buds but also creators of a warm atmosphere in winter. Now, let’s step into the wonderful world of these five winter Western desserts.
Classic Warm Chocolate Lava Cake
Ingredients
- 150g dark chocolate
- 120g unsalted butter
- 100g caster sugar
- 2 eggs
- 1 egg yolk
- 40g cake flour
- 15g cocoa powder
- Appropriate amount of powdered sugar (for decoration)
Steps
- Cut the dark chocolate and unsalted butter into small pieces, put them in a heat – resistant container, heat them over simmering water, and stir until completely melted. Let it cool down for later use.
- In another bowl, whisk the caster sugar, eggs, and egg yolk until the color becomes lighter and the texture is thick.
- Pour the cooled chocolate – butter liquid into the egg mixture and gently stir well.
- Sift the cake flour and cocoa powder into the above mixture, and use a spatula to fold it evenly, avoiding over – mixing.
- Pour the batter into heat – resistant molds, about 80% full.
- Preheat the oven to 200°C. Put the molds in the middle layer of the oven and bake for about 10 – 12 minutes until the surface is set but the inside is still in a flowing state.
- Take out the cake, let it cool slightly, then invert it onto a plate and sprinkle with powdered sugar before serving.
Sweet Cinnamon Apple Pie
Ingredients
- Pie crust: 125g cake flour, 50g butter, 15g caster sugar, 30ml water
- Filling: 2 apples, 30g caster sugar, 1/2 tsp cinnamon powder, 1 tsp cornstarch, 1 tbsp water, Egg wash (for brushing the surface)
Steps
- Make the pie crust: Cut the butter into small pieces and mix it with the cake flour. Rub it with your hands until it resembles coarse cornmeal.
- Add caster sugar and water, knead it into a smooth dough, wrap it in plastic wrap, and refrigerate it for 1 hour.
- Make the filling: Peel and core the apples, then cut them into small pieces. Put a little butter in the pan, add the apple pieces, and stir – fry until they become soft.
- Add caster sugar and cinnamon powder, and continue to stir well. Mix the cornstarch and water into a water – starch mixture, pour it into the pan, and stir – fry until the filling becomes thick. Turn off the heat and let it cool.
- Take out the refrigerated pie crust, roll it into a thin sheet, put it into a pie plate, press it to fit, and trim off the excess part.
- Prick some small holes on the pie crust with a fork to prevent it from puffing up during baking. Pour the cooled filling into the pie crust and spread it evenly.
- Cut the remaining pie crust into thin strips and weave them into a lattice pattern on the surface of the pie. Brush with egg wash.
- Preheat the oven to 180°C. Put the pie in the middle layer of the oven and bake for about 30 – 35 minutes until the surface turns golden brown.
Rich Tiramisu
Ingredients
- 250g mascarpone cheese
- 60g caster sugar
- 3 egg yolks
- 5g gelatin sheets
- 30ml coffee liqueur
- Appropriate amount of ladyfingers
- Appropriate amount of cocoa powder (for decoration)
Steps
- Soak the gelatin sheets in cold water until soft. Put the egg yolks and caster sugar in a bowl and whisk until the caster sugar dissolves.
- Place the bowl in hot water, heat it over simmering water, and keep whisking until the egg yolk mixture becomes thick and the temperature reaches about 80°C. Remove from the heat.
- Squeeze out the water from the softened gelatin sheets, put them into the egg yolk mixture, and stir until the gelatin sheets are completely dissolved. Let it cool for later use.
- Stir the mascarpone cheese until smooth, add the cooled egg yolk – gelatin liquid, and stir well.
- In another clean bowl, whip the egg whites until they reach soft peaks. Add them to the mascarpone cheese paste in three batches and gently fold them evenly.
- Brush a layer of coffee liqueur on the bottom of the container, lay a layer of ladyfingers, and then brush another layer of coffee liqueur.
- Pour in half of the cheese paste, spread it evenly, then lay another layer of ladyfingers brushed with coffee liqueur, and pour in the remaining cheese paste. Smooth the surface.
- Refrigerate for at least 4 hours. Sift cocoa powder on the surface before serving.
Rich Walnut Brownie
Ingredients
- 100g dark chocolate
- 100g unsalted butter
- 80g caster sugar
- 2 eggs
- 60g cake flour
- 20g cocoa powder
- 50g walnut pieces
- 1/4 tsp salt
Steps
- Cut the dark chocolate and unsalted butter into small pieces, melt them over simmering water, and stir well. Let it cool down.
- Whisk the eggs and caster sugar evenly, add the cooled chocolate – butter liquid, and stir well.
- Sift the cake flour, cocoa powder, and salt into the above mixture and stir well.
- Add the walnut pieces and stir well.
- Pour the batter into the mold and smooth the surface.
- Preheat the oven to 180°C. Put it in the middle layer of the oven and bake for about 25 – 30 minutes. Insert a toothpick into the center of the cake, and if no batter sticks to it, it’s ready.
Creamy Custard Pudding
Ingredients
- 250ml milk
- 100ml heavy cream
- 40g caster sugar
- 2 egg yolks
- A few drops of vanilla extract
- Caramel: 50g caster sugar, 15ml water, 20ml hot water
Steps
- Make the caramel: Put the caster sugar and water in a pan, heat it over low heat without stirring until the sugar liquid turns caramel – colored. Quickly add hot water, stir well, pour it into the bottom of the mold, and let it cool for later use.
- Put the milk, heavy cream, and caster sugar in a pan, heat it over low heat, and stir until the caster sugar dissolves. Remove from the heat and add vanilla extract.
- Beat the egg yolks, slowly pour them into the milk mixture while stirring. After mixing evenly, strain it twice to remove the foam on the surface.
- Pour the pudding liquid into the mold with the caramel, cover it with plastic wrap, and prick a few holes with a toothpick.
