Are the chores, bills and work deadlines getting the better of you? Do you often catch yourself binge eating on a tub of ice cream or store-bought pastry? Eating when you’re stressed or feeling low is usually not recommended, it often leads to overeating. but believe us when we say a fair portion of desserts from time to time never hurts and always helps with kicking the blues!
It is no secret that anxiety and depression love sugar, but rather than indulging in store-bought sugary treats, take some time off and get baking! Several studies show that spending time in the kitchen can help relieve stress and improve your mental health. When you are feeling anxious and overwhelmed, baking can be relaxing. Whipping up yummy treats in the kitchen is good for your mental health. Here are two delicious desserts that are easy and fun to make, and will instantly bring a smile to your face. What more? Instead of binge-eating alone, you will want to share treats and show off your baking skills!
Dark Chocolate Pot De Crème
RECIPE
Prep time: 5 minutes
Cook time: 45-50 minutes
Chill Time: 4 hours
Makes: 4 individual servings
Ingredients
• 300 grams heavy cream
• ½ cup whole milk
• 100 grams dark chocolate / semi-sweet milk chocolate
• 3 large egg yolks
• 2 tablespoons sugar
• Pinch of salt
• Unsweetened cocoa for garnish
For the Ganache:
• 150 grams dark chocolate
• 150 grams double/h]eavy Cream
Method:
1. Heat cream and milk in a pan, on medium flame till it simmers at the sides, do not boil the mixture
2. Turn the heat down and add in 100 grams of chocolate and whisk till smooth
3. Remove from heat and set aside
4. In a bowl, whisk together eggs, sugar and salt just until combined
5. In batches, slowly pour the hot cream mixture over the eggs
6. Once combined, pour into four medium-sized ramekins, filling ¾ of the way up
7. Place the ramekins in a tray filled with boiling water
8. Bake for about 40 minutes in a preheated oven at 150C
9. Remove from the oven, cool completely then refrigerate the pot de crème for 3-4 hours
10. Meanwhile, heat cream in the microwave at intervals of 30 seconds
11. Pour hot cream over the chocolate, let it sit for 5 minutes
12. Stir or whisk into a smooth glossy chocolate ganache
13. Pour a small amount on the cooled pot de crème, fill till the top.
14. Chill in the fridge for another 30 minutes.
15. Sprinkle some dark cocoa on it to give the pot de crème a bitter texture (optional)
Vanilla Sponge With A Sticky Sauce
RECIPE
Prep time: 10 minutes
Cook time: 45 minutes
Makes: A 7-inch square cake
Ingredients
• 1 ½ cups whole wheat flour
• ¾ cup coconut palm sugar
• 1 ¼ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup virgin coconut oil
• 1 cup thick fresh curd
• ¼ cup whole milk
• 2 tablespoon cornflour
• 1 tablespoon vanilla extract
For sticky sauce
• ½ cup granulated sugar
• 100 grams salted butter
• ½ cup heavy cream
Method:
1. Preheat the oven at 180C and line a 7-inch square cake tin or round tin
2. In a mixing bowl, add flour, sugar, baking powder, baking soda and salt. Give it a quick mix and combine
3. Now, add oil, curd and vanilla extract and mix well. Make sure there are no lumps.
4. To this thick batter add milk and mix again
5. Once the mixture is free of lumps, add in cornflour and give it a while whisk. Make sure not to over mix the batter
6. Pour the batter into the prepared cake tin and bake for 40 minutes
7. Meanwhile, to a pan add granulated sugar and melt at medium to low heat
8. Once it reaches an ice light golden colour, add salted butter and give it a quick mix
9. Lower the heat and add heavy cream. Mix well, your sticky caramel sauce is now ready
10. Remove from oven and let it cool for 5 minutes before you turn it over from the cake pan
11. Once removed, let it rest for 20 minutes before you cut into it
12. Cut and serve with a generous amount of sauce.