Molten Lava Cake

Here’s  some Molten Lava Cake for you to dig into!

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and some more :p100_6460

Recipe source: Here

I halved the recipe and skipped adding the just the yolks, and they were still to die for!

Update: I made this again without altering the recipe at all. Verdict? No noticeable change! (I won’t be adding just the yolks unless I have some lying around)

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Chocolate Crinkle Cookies

100_6391Season’s Greetings one and all!

I know I am so very late in wishing you lovely people an amazing Christmas, but I hope these cookies make up for it.

These “cookies” are a cross between a brownie and a biscuit, with the exterior being a lil crunchy and the insides all fudgy. The quality of cocoa makes a huge difference to the chocolate taste, so I suggest you don’t use anything other than the best. The cookies have an adult dark flavor to it. So if you’re making em for a bunch of kids, I recommend adding around 100 grams more of sugar. Once the dough is made, we’ll refrigerate it for a few hours to let the flavors blend in . However, if you are running short on time, stick em into the freezer for 30 minutes and you are good to go. Also make sure to use a greased parchment paper to line the baking sheet, cos these cookies stick to the sheet. Also, to get nearly even cookies I used a cookie scoop that  gave me around 25  2″ cookies. I stored em in cute lil jars and gave em out as Christmas Gifts. 🙂100_6392

Alternatively you could drop them tablespoon by tablespoon onto the sheet.

Happy Holiday’s Everybody!

Recipe Source: Bakingdom

Ingredients:

  • 200 grams sugar ground to a fine powder
  • 80 ml neutral flavored oil
  • 2 eggs
  • 1 tsp vanilla extract/essence
  • 45 grams good-quality cocoa powder
  • 120 grams all-purpose flour
  • 1 teaspoons baking powder
  • A pinch of salt
  • 60 grams icing sugar or more to roll the dough in.

Recipe:

  1. In a bowl, sift the cocoa powder, flour, baking powder and salt
  2. In a another bowl pour the oil and add tablespoon by tablespoon the ground sugar, mixing well.
  3. Stir in the egg, one at a time beating well after each addition.
  4. After both the eggs have been added, add in the vanilla. Mix.Fotor0104195739
  5. Now, add half of the flour mixture to it and slowly mix to form a “batter” .
  6. Continue adding flour, tablespoon by tablespoon to this.
  7. After all the flour has been added, you’ll notice that the texture of the “dough” is quite like a cake batter, but that’s just the way its meant to be. Cover the bowl with a cling wrap and let it rest in the refrigerator for around 4 hours until its quite firm or stick it in the freezer  for around 30 minutes until it’s firm but manageable.
  8. After the rest, preheat the oven to 180C while you start scooping out the dough.
  9. Line a cookie sheet with parchment paper and grease it with a lil oil/butter/pam.
  10. Put the icing sugar in a deep bowl and using a tablespoon or a cookie scoop; scoop out the “dough” and roll it evenly in the icing sugar. The dough will be manageable and you will be able to easily shape em. Fotor0104200258
  11. Plonk em onto the baking sheet and once the oven has pre-heated,Bake for 10-12 minutes. The tops will be a lil puffy and you will find the beloved “crinkles”.Fotor0104200456
  12. Cool before serving as they harden up a bit as they cool. (A word of caution, do not stack em together if they are warm and certainly do not touch em with wet hands :p)

 

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Black Forest Cake

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What’s your favorite cake?
I simply love the pure chocolate cake, its bitterness provides me with a wonderful comfort. (That’s the reason you would always find me hunting for chocolate that has a lot of cocoa content. I mean a lot!)

But that’s not stopped me from making another BFC today. I already have a BFC recipe which is amazing on its own. But I tried playing around with the ingredients, how wrong can you get with the simplest cake eh? (and by playing around i mean looking at a handwritten recipe that I got from somewhere I don’t remember!)

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Verdict? This cake is amazing. On its own I mean. Pure cocoa bliss in the  cherry-rum syrup soaked base that is slathered with fluffy cream whipped to peaks that stand to perfection and garnished with tart cherries with some dark chocolate even more!

If I gave you two BFC’s one store bought and the other my home baked, I’d bet you’d never even touch the store bought!!

Now hop along, make some.

This recipe yields a 9″ square 6″ round cake which is split into 2 (or 3!) parts100_5497

Ingredients:

  • For the cake:
  • 240 grams all-purpose flour
  • 300 grams granulated sugar that is the ground to a powder (Adjust according to preference)
  • 85 grams good quality cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • a pinch of salt
  • 220 ml milk
  • 100 ml  oil
  • 2 egg
  • 2 tsp pure vanilla extract
  • 120 ml  hot water mixed with 2 tbsp coffee powder
  • For the filling
  •  2 1/2 cup/500 ml Whipping cream (I used Tropolite)
  • 400 grams tinned cherries soaked in its syrup mixed with 1-2 tbsp Rum /Kahlua or 2 drops of non-alcoholic Rum Essence.

Recipe:

For the cake:

Sift the flour, cocoa powder, baking soda, baking powder, salt together. 100_5460

Beat the egg lightly with the vanilla extract in another bowl.

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Can you see how thick this is? That’s without the addition of the coffee mixture

Make a well in the sifted  mixture bowl and add the milk and oil. Stir well. The mixture will be very thick and will not come together. No worries. .Slowly add in the egg. Mix well. In goes the hot coffee mixture. Mix until barely combined. Now have a go at the batter!100_5468

Sugar right? yes? Go ahead. Pour this onto a greased and floured 9″ square pan (or use three pans, but seriously do you own that big an oven? I’m J!) and bake at a preheated oven for 25-30 minutes. Do not over-bake!

For the filling:

While the cake is baking, go have some rest or just whip up the cream to stiff peaks. Since the one I use is already sweetened I do not add any sugar. However if you are using heavy cream, you need to add 6 tbsp of powdered sugar and whip it on a bowl of ice.

Take half of the cherries (your reserving some for decoration!) , de-seed and chop them into little pieces. Add a tbsp or two of powdered sugar to the cherry syrup(We are getting rid of the tartness).Next you could add in a tbsp of rum, but if your’e a no-go to alcohol, just use 2-3 drops of non-alcoholic rum essence. Does the job *wink wink* 😉

Assembling:

Once the cake is done, let it cool. Invert and split it into two parts. If your feeling a little gutsy, make it three.

Pour the syrup generously over the cake. Not too much. Don’t be stingy though! We want it to be barely wet, not soaking 🙂100_5490

If you’ve made 3 layers, you may need 50-80 ml more of the cream.  On a cake board, place one layer of the cake. Spread 1/3rd of the cream onto the cake. Even it out. But make sure to leave at least half an inch of space at the side. Why you ask?

That’s because when you top it with the other cake layer, the whipped cream will ooze out and fall onto the sides! Now we DO NOT want that!! Top with a little of the chopped cherries. Repeat with remaining layers. Frost with whipped cream and chocolate curls.100_5494

Since I had 2 layers, I used half of the whipped cream on the base , added the cherries, and topped with the second layer of a cake. Poured whipped cream on top, and didn’t frost the sides, but that was just my preference. you can decorate it however you want!

Look how moist that is!
(Ignore the tilt!!)

(Update : The handwritten recipe seems to be exactly from here .

I made this cake again, and doubled the recipe. Changing the ingredients for the doubled amount as the doubled version yields two 9″ cakes of 1 inch height each. )

McVitie’s Digestive Biscuits

Whenever I get a lil too healthy for comfort, I turn towards “Diet” biscuits. Sugar free, oil free, no cholesterol, you name it and I’ve had it! My personal favorite is the McVitie’s Digestive and after guzzling down one too many, I thought about making my own.

Though not exactly like the original, they surely make the cut of being the almost-replica. I haven’t bought another McVities since I found this recipe. You can find the original recipe here . I omitted adding the Crisco,cream of tartar,half-n-half singles due to non-availability and used margarine in place of butter.

Next time, I’d probably add a little lesser sugar as I personally found them to be on the sweeter side. The cookies taste better with time, so make sure to store em in an air-tight container.

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Ingredients:

  • 3/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup wheat bran
  • 4 tablespoons butter (can sub with margarine)
  • 5 tablespoons brown sugar
  • 1/2 teaspoon vanilla
  • 4 tbsp milk

Recipe:

In a large bowl, mix together the flours, bran, baking powder, baking soda, sugar with the pastry blender or a fork.

Mix in the margarine. The mixture at this point should resemble coarse breadcrumbs. 100_5232

Mix the vanilla in the milk and add to the mix. Mix with pastry blender or fork until it is a really soft dough. Refrigerate for a few minutes to make it easier to work with.

Roll out dough between wax paper to a thickness of 1/8th inch and cut into rounds with cookie cutter about 2 inches in diameter  .100_5247

Transfer to baking sheet and prick all over with a fork100_5250

Bake in a preheated oven at 176 C for 10-15 minutes or until done.100_5255

Cool on a wire rack and transfer to an airtight container,

Here, have a bite!

Here, have a bite!

Salted Zeera Biscuits

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Do you remember much of your childhood? For me, its more of a blur. I cant recall any of it save a few experiences that changed me as a person, but once I think about high school I have a clear recollection of the past.

These biscuits remind of a happy day, when it was pouring in Mumbai and my angelic mom got me a cup of steaming chai and zeera biscuits to happily nibble on. Isn’t it so easy to remember these moments as if they happened just yesterday? Though these were store bought back then, I wanted to revisit that feeling once again.

I got down to writing all the ingredients I could taste. Zeera for sure, a mix of all purpose flour and wheat flour, with a dash of green chillies, probably some sesame seeds. I gave up midway.
After a lot of hunting, I knew I’d come across a keeper.
The slight crackle of sesame and zeera, mixed with chillies make this meeting one spicy salty fiesta your mouth. You wont be disappointed. 🙂

Some may not call these actual biscuits because the dough is fried rather than the traditional baking of biscuits, but trust me this will make you nostalgic.

For me, a trip down memory lane was worth making these.

Ingredients:
1 cup all purpose flour
1/2 cup whole wheat flour
2 tbsp Sesame seeds
1 tsp cumin seeds (Zeera)
2-3 green chillies
1 piece of ginger (should be around an inch)
1 sprig curry leaves
Salt according to taste
3 tbsp hot neutral flavored oil
A pinch of asafoetida
Oil for deep frying

Recipe:
Blend the chillies, curry leaves and ginger to a fine paste.

In a bowl, add the flours, sesame and cumin seeds, asafoetida, salt , the prepared paste and hot oil

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Mix well until you form a smooth dough. Add a few tbsp of water if the oil isn’t enough to form dough . I needed around 3 tbsp water.

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When the dough is formed, heat the oil in a deep pan and reduce heat to minimum. The temperature should be such that when you fry the biscuits, they get a deep golden color and the dough is evenly cooked. Like when you fry doughnuts and you need the oil to be at such a temperature that gives you a thoroughly cooked doughnut.

While the oil is heating, divide the dough into two balls and roll out the divided dough onto a flat surface. Proceed to flatten the dough with a rolling pin , it should be of medium thickness. Not too thick, not too thin.
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Around 1/2 cm

Make diagonal cuts, or cut according to preference.

Fry until golden brown, turning the sides often. (around 30 seconds)100_4599

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