It's time for another What's in my Degustabox? and a very exciting recipe. I've been receiving a Degustabox on a monthly basis for a few months now. It's like having a surprise delivery of goodies every month. Degustabox is a no obligation monthly subscription which costs £12.99 including delivery. You get 9 to 14 surprise products and it's usually a good mixed selection of goodies. I have a special discount code for all my readers if you are interested in signing up a box for yourself or for a family memeber/friend. You get a £3.00 discount when registering by using this code F3TJ1 which makes it just under a tenner for a goodie box including delivery.
This is my favourite box so far as I loved pretty much everything in it. There's quite a lot of sweet stuff and 2 items with peanut butter! I decided to create a recipe using the Whole Earth Three Nut Butter which I have tried previously. I love Whole Earth nut butters as they are very tasty and not overly sweet. I made a Molten Nut Butter and Chocolate Fondant Cake which sinfully delicious. It took a bit of trial and error and I think I ended up making these about 6 times before I finally got the timings right. The cake is cooked on the outside but has a gooey melting centre of chocolate and three nut butter. It was best served warm with a scoop of vanilla ice cream. It would be a very impressive dessert at dinner parties but nerve wrecking as you may not get it perfect.
February Degustabox 
American Muffin Company Chocolate Brownie Bites. These are gluten free and wheat free and tasted more like cake than a brownie. 
Beet it Sport bars which contain 400mg of dietary nitrate and is used by over 150 universities world wide for research into the benefits of lowering blood pressure and improving sports performance. 
Jack Link's Beef Snack which is great for a protein snack on the go. 
Whole Earth Three Nut Butter contains cashews, hazelnuts and peanuts. It's made with fresh ingredients with no added sugar and you can really taste the different nuts in them. 
Peanut Hottie which is a peanut butter flavoured hot drink.I've already tried this as I received it as a gift from a friend and makes a good peanut butter hot chocolate! Perfect for a quick peanut butter fix.
Laimon Fresh - a refreshing, sparkling, lime,lemon and mint drink. If you like citrus then you will definitely like this drink. The mint adds another layer of freshness 
Melba thins which are one of my faouvrites. The crisp toasts are individually packed in packs of 5 which makes it handy for lunch boxes. 
Schwartz Flavour Shots - Spanish Paella and Indian Mild Masala Curry. These flavour shots contain a unique blend of herbs, spices and seasoning which you can use to create really tasty meals. There are also recipes available on their website www.schwartz.co.uk
Lily O'Brien's Cocoa Cookie Crunch - delicious little bites of chocolate biscuit biscuits covered in chocolate. They were really tasty and I could have easily eaten the whole pack myself! 
whisk the sugar, egg and egg yolk 
add in the melted chocolate and flour 
chocolate mixture 
half fill the ramekin and add a generous teaspoonful of three nut butter in the middle
cover with the remaining chocolate mixture 
fresh from the oven 
The cake is cooked and set on the outside
soft, gooey, melting centre 
I love the melting centre!Recipe adapted from this recipe online which in turn is based on Donna Hay's recipe
Makes 3 ramekins
100g dark chocolate
50g butter + extra for greasing
1 egg
1 egg yolk
55g caster sugar
18g plain flour
3 heaped teaspoons three nut butter
- Preheat the oven to 200C.
- Place the chocolate and butter in a heat proof bowl and place over a pan of simmering water.
- In a separate bowl, whisk the sugar, egg and egg yolk.
- Add in the cooled, melted chocolate mixture and flour and whisk again.
- Butter your ramekins generously - this is really important as you don't want the cake to stick. I tried using the non stick spray but it turned out better with a generous rub of butter.
- Spoon the mixture into the ramekins until about half full.
- Place a generous teaspoonful or 2 teaspoons of the three nut butter in the middle of the batter.
- Cover with the remaining chocolate mixture.
- Bake in the preheated oven for 8-9 minutes. The timing will vary with your oven - 8.5 minutes was the perfect time for my oven. If it's undercooked then you get a very messy plate. If it's overcooked you don't get the molten centre.
- Run a hot knife around the edge of the ramekin and turn the cake out onto a plate. It should come out easily if you've properly buttered the ramekin dish before baking.
- Serve warm with cream or ice cream.
Comments
Post a Comment