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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Lava Souffle

 Lava Soufflé Recipe


Lava Soufflé Recipe

This Lava Soufflé is a delightful hybrid of a soufflé and a molten lava cake. It features a light and airy exterior with a rich, gooey chocolate center—perfect for chocolate lovers seeking an elegant dessert.

Ingredients (Serves 4):

  • 150g (5 oz) dark chocolate (70% cocoa), finely chopped
  • 100g (7 tbsp) unsalted butter, plus extra for greasing
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • Pinch of salt
  • Powdered sugar (for dusting)

Instructions:

  1. Prepare the Ramekins:

    • Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with sugar or cocoa powder. Tap out the excess and set aside.

  2. Melt Chocolate and Butter:

    • Combine the dark chocolate and butter in a heatproof bowl. Melt gently over a double boiler or microwave in 20-second intervals, stirring until smooth. Allow to cool slightly.

  3. Beat Eggs and Sugar:

    • In a mixing bowl, beat the eggs, egg yolks, and granulated sugar with an electric mixer on high speed until the mixture is pale, thick, and fluffy (about 3-4 minutes).

  4. Combine Mixtures:

    • Gently fold the melted chocolate mixture into the whipped eggs. Add the flour and salt, folding until just combined. Do not overmix.

  5. Fill Ramekins:

    • Divide the batter evenly among the prepared ramekins, filling each about three-quarters full.

  6. Bake:

    • Place the ramekins on a baking sheet and bake for 10-12 minutes, or until the edges are set but the centers are still soft and jiggly.

  7. Serve Immediately:

    • Remove from the oven and let the soufflés cool for 1-2 minutes. Dust with powdered sugar and serve warm. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and Variations:

  • Extra Lava: For an extra gooey center, refrigerate a few small chocolate chunks and press one into the center of each ramekin before baking.
  • Flavor Enhancements: Add a teaspoon of instant espresso powder or a splash of liqueur like Grand Marnier for a sophisticated twist.
  • Make Ahead: Prepare the batter in the ramekins, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.

Would you like tips for presenting this dessert or alternative flavor suggestions?

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