Molten Chocolate Cake II Choco Lava

Molten Chocolate Cake 

 Choco Lava

The name itself is tempting, steaming hot molten chocolate coming out in the very first bite of the freshly baked cake. Ah!

I learnt this recipe from my senior teacher Dr Anita Verma. She bakes it often for her kids. And I told to myself that am a kid at heart too, lets cherish myself.

Here goes the recipe:

You need:

Chocolate and lots of extra dark chocolate 50gms J

Coco powder 50gms

Refined flour 100gm

Butter 5ogm

Powdered sugar 100gm

1 egg

Baking powder : quarter tsf

Recipe: in a blender, mix butter, sugar, egg, coco powder till frothy. Add sieved flour and baking soda to the mixture. Fold well. Pour the mixture into silicon moulds. Chop the chocolate into cubes of 1inch size. Put a cube in each silicon mould in the mixture. Make sure, the mixture covers the cube from all sides and there is enough space in the moulds for cake to rise.

Bake in a preheated oven at 180C for 20 min. Serve hot.

Sticky Toffee Chocolate Pudding

Sticky Toffee Chocolate Pudding

A quick recipe I learnt from a friend came handy when my best friend from Delhi visited me last Sunday. On the short notice, I found my freeze stuffed with the ingredients of this recipe. And I loved her compliments like anything.

What you need is:

Dates 100gms finely chopped

Egg 1 in number

Refined flour 100gm

Refined sugar 100gm

Butter 50gm

1tsf baking powder

For sauce

Roughly chopped extra dark chocolate

100gms thick cream

Refined sugar 20gms

In a bowl, take roughly 50ml of boiling water and soak dates for two minutes. Drain the water (but save it). In a food processor, crush the dates; add egg, butter, sugar and flour. Add baking powder. Add the water (from dates) to make the consistency thick enough to flow.

In an oven bake it in ceramic bowl at 180C for 20min.

In a double boiler, melt chocolate, add cream and sugar. Mix well.

Take the bowl out of oven. Spread the sauce over the pastry. Bake it again for two minutes. Serve it hot.

Vanilla cinnamon butter cups

Vanilla cinnamon butter cups

Christmas is round the corner. Before the final evening when Santa would be knocking my door, I thought I should be ready with a new flavour cake. This time I tried Vanilla cinnamon cup cakes. The recipe is almost same for cupcakes and cakes except for the fact that cake can be cut in between and the sauce can be spread between the layers and over the top. I chose cinnamon this year, as its my favourite flavour . the mild sweet smell of cinnamon makes my heart wobble. I bought selected cinnamon sticks from Diu this vacation.

For the cup cakes:

100gm refined flour

80gm salted butter
2eggs

80gms powdered sugar

Vanilla essence

Pinch of grounded cinnamon

3/4tsf baking powder

1/4tsf baking soda

In a bowl whisk eggs, sugar and butter till the froth appears. Add vanilla essence and a pinch of cinnamon powder. In another bowl, sieve flour, baking powder and soda. Fold and mix the flour mixture in the egg mixture. Bake in greased moulds in preheated oven at 120”C for 30-40minutes.

For the cream sauce

Whisk 50ml double cream with 50gm powdered sugar, vanilla essence and cinnamon powder until peaks develop.

With the help of cone decorate the cup cakes.

Creativity is all we look for. Merry Christmas.

Chocolate tart

The chocolate mousse turned out very well. You can find the recipe of chocolate mousse in my previous post. The mousse was a very simple recipe and often tried in western homes.
This time I tried using the left over chocolate mousse for my new experiment. Though it’s similar to the recipe of chocolate tart but with a different tweak, hence I decided to keep the name as chocolate tart only.
Here is the recipe,
What you need:
Refined wheat flour 250gm
Salted butter 150gms
Dry fruits  : I chose walnuts and almonds 50gms ( one can use hazelnuts, groundnuts)
Sugar 5tsf
For frosting: look into the mousse recipe
Knead the flour with melted butter. Wrap it in plastic and refrigerate for 1hr. After an hour on the platform, roll out the flour. In the cupcake mould (preferably tin, not silicon) Roll and trim the dough to make a circle large enough to fit the tart moulds.
In a preheated oven, bake the moulds on 180C for half an hour. (till light golden brown).
Prepare the filling: in a pan, heat the sugar till it starts to crystallize. Add the crushed dry fruits and mix properly. A quick way is that one can use the regular dryfruit chikki available in Indian markets. One can take a slab of chikki and crush it and directly use it.
Fill the mixture into the baked tart. In a pipe fill the chocolate mousse and use it as frosting.