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maltatoday, WEDNESDAY, 31 MAY 2017 16 Food Chocolate dreams on Gourmet Today TV In last week's episode of Gourmet Today, Michael Diacono satisfied our sweet tooth. He made two sweet dishes using rich, dark chocolate. He starts out making chocolate volcano cookies, rolled in icing sugar, that are crunchy on the outside and soft on the inside. In his second recipe he goes completely gluten-free, making a rich chocolate cake that is much lighter than any gluten-free cake you've ever eaten. His secret? Beaten egg whites. Don't miss Gourmet Today TV, every Saturday at 16:05 on TVM. Chocolate volcano biscuits Ingedients • 200g good quality dark chocolate • 100g butter • 150g white sugar • 150g brown sugar • 2 eggs, beaten • 130g flour • 1 tsp baking powder • ¼ tsp salt • 100g icing sugar Method 1. Melt the chocolate and the butter in a heatproof bowl over a pan of simmering water, making sure that the bowl is not touching the water. 2. In the bowl of a mixer add the sugars and then beaten eggs and whisk until smooth and creamy and doubled in volume. 3. Add a few tablespoons of flour and mix until combined, then add the remaining flour, baking powder and salt and mix until combined. 4. Slowly add the melted chocolate mixture and fold into the mixture with a wooden spoon. 5. Allow to cool in the fridge for approx 3 hours. 6. Roll a tsp of the cookie dough in a bowl of icing sugar and place on a baking tray lined with baking paper, making sure you leave plenty of room between each one as the cookies will expand. 7. Bake in the oven for 12 mins in a preheated oven at 180°C. 8. Dust with a little more icing sugar and allow to cool completely on a wire rack. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2017. COMING UP THIS WEEK This week Michael Diacono is back in the kitchen with Marilu Vella talking about sustainable fish. In his first recipe he makes a whole saddled sea bream (kahlija) cooked al sale with a salsa of roasted peppers and nuts. His second recipe is a little unusual in that he pairs grilled calamari with ricotta and an nduja dressing. Nduja is a spicy Calabrian sausage giving the dish a little bit of heat as well as flavour. Don't miss this week's episode of Gourmet Today TV, this Saturday at 16:05 on TVM. Rich gluten-free chocolate cake Ingedients • 175g good quality dark chocolate • 175g brown sugar • 175g butter • 1 tsp vanilla extract • 6 eggs, separated • 175g ground almonds • ½ tsp salt • Cocoa powder, for dusting to garnish Method 1. Preheat the oven to 180°C. 2. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water, making sure the bowl does not touch the water. 3. Add the brown sugar and the butter to a mixing bowl and cream until light and fluffy. 4. Add the vanilla extract and three of the egg yolks. Mix until combined, scrape down the mixture from the sides and mix again. 5. Add the remaining yolks and mix again. 6. Add the ground almonds and the melted chocolate and mix well. 7. Whisk the egg whites until soft peaks form. 8. Add the salt and the whisked egg whites and fold in gently until just combined. 9. Add to a springform tin lined with baking paper and bake for approx 40 mins until a skewer inserted into the centre comes out clean. 10. Allow to cool for 5 mins in the pan then remove from the pan and allow to cool completely on a wire rack. 11. Dust the top of the cake with cocoa powder and serve with fresh pouring cream or ice cream. This recipe first appeared on Gourmet Today TV, aired on TVM on 27 May, 2017.