Wednesday, May 23, 2012

Egg less Chocolate Cake with Chocolate Ganache

Egg-less Chocolate cake...........soaked with sugar syrup.........filled with Chocolate butter-cream icing........and topped with amazing sinful Chocolate try beating that.

This cake was like an eye opener for an arrogant person like me who always underestimated egg less cakes.....I always thought they were below me....little did I know.....I would anytime choose this egg less cake over my other cakes.....well ......excluding.....Strawberry Cream Gateau

This Veggie cake......Hot Veggie Cake  is a of now.......till the mind starts to act fickle again.

Recipe Source :Divine Taste


For Chocolate cake
  • 200g Plain Flour (1 1/2 Cups)
  • 50g Cocoa Powder (1/4 cup)
  • 30g Caster Sugar(4tbsp)
  • 2tsp Baking Powder
  • 1tsp Baking Soda
  • 400g  Sweetened Condensed Milk
  • 150g Unsalted Butter , melted
  • 250 ml Water (1 cup)
  • 1tbsp Vanilla extract

For Soaking Syrup
  • 125 ml Water  (1/2 cup)
  • 2 tbsp Sugar

For Chocolate Butter cream icing
  • 50g Butter ,softened (1/4 cup)
  • 100g Icing Sugar (3/4 cup)
  • 2 tbsp Cocoa Powder
  • 1/2 tsp Vanilla Extract
  • 1 to 2 tbsp Milk
For Chocolate Ganache
  • 200ml Cream
  • 200g Semi Sweet Chocolate chips


For Chocolate Cake
  1. Grease two 8 inch round cake pan and line with parchment/baking paper, grease the sides and dust with flour. Keep this aside.
  2. Preheat oven to150 Degree C.
  3. Now prepare batter. Sieve flour, cocoa powder, baking powder and baking soda into a big mixing bowl. Add caster sugar.
  4. Add condensed milk, water,melted butter and vanilla extract.Beat with electric beater or hand whisk till the batter is smooth and no more lumpy.Do not over beat.
  5. Divide this batter equally into the greased pans and bake for 20 to 30 minutes or till done.
  6. Let the cake cool in the pan for 5 minutes before inverting it onto wire rack.Let the cakes cool down completely before assembling.
For Soaking Syrup

While the cakes are baking in the oven prepare the syrup.Place sugar and water in a small saucepan and cook till the sugar dissolves and the syrup comes to a boil.Take off the heat and let the syrup cool down.

For Butter-cream icing

Combine all the ingredients except milk and beat till light ,add milk slowly till you get a smooth icing.

For Ganache
Melts chocolate in a microwave or on double boiler.Add cream and mix till cream and chocolate is well blended and you have a slightly thick and smooth sauce.

Assemble the cake
  1. Place one chocolate cake on a plate, soak it with half of the soaking syrup.
  2. Spread chocolate butter cream icing over the soaked cake.You can reserve little icing to decorate the cake.
  3. Place the second cake on the butter cream icing. Soak this cake with the remaining syrup.
  4. Pour the ganache over the cake and spread it around on the top and sides of the cake.
  5. Decorate the cake by piping some butter cream icing on the cake.
  6. Let the cake rest in the refrigerator for few hours before serving. 

Monday, May 21, 2012

Egg less Chocolate Mousse

I louve (in my South Indian accent)......Chocolate mousse....I can actually get high on it (serious....... I act mad......laugh my ass out......and get tipsy)

But I have to tell you.....I am a coward when it comes to making Chocolate mousse with eggs at home....I mean...I can have Mousse (with eggs) in any restaurant.....but I will never attempt it at home...I think its because of the fact that I do not trust myself with raw eggs.....its like "the raw egg syndrome'....I am never sure about how fresh the eggs are....maybe if a chicken lays an egg right in front of my eyes........THEN.....
I might consider making mousse with those eggs (which I doubt is gonna happen anytime).....That is why I prefer sticking to different versions of Egg less chocolate mousse.

The mousse in the above pic is reallly goooooood.......but the one below......Nigella's Chocolate Mousse with marshmallows hands I have mentioned in the post ...'I died and went to heaven'

My favorite is Kahlua Chocolate Mousse at Toscano........each bite is like heaven....

Recipe Source: Neeta Mehta
Print this recipe
  • 400ml Milk
  • 2 tbsp Cocoa Powder
  • 1 tbsp Cornflour
  • 6 tbsp Sugar
  • 4 tsp Gelatin  / 8g China grass (vegetarian version)
  • 50 g Semi sweet Chocolate Chips or 1 slab Cadbury Bournville, chopped
  • 1 tsp Coffee Powder
  • 1 tsp Vanilla Extract
  • 150 g Cream 
  • 1/4 Cup Chocolate sauce (I used Hersheys)
  • 1/2 cup Whipped Cream ,to top the mousse(optional)
  • Chocolate Sprinkles ,to top (optional)
  • Chocolate sauce to coat the bottom of the serving glass or bowl
  1. In a small bowl make a paste of cocoa powder and cornflour using 50ml milk.
  2. Place rest of the milk and 6 tbsp sugar in a heavy bottom pan and bring to boil.Add cocoa and cornflour paste to this milk and keep stirring.
  3. Add chocolate chips and cook on low heat for 5 minutes till the chocolate melts. Add coffee powder and take off the flame.
  4. If using gelatin - Put 1/4 cup water in a small pan and sprinkle gelatin and dissolve on low heat.
  5. If using china grass - Cut china grass into pieces and soak in 1 cup water for 15 minutes.Place on medium flame and cook till china grass melts completely(this might take some time).Pass through a sieve just in case there are few grains of china grass.
  6. Mix the gelatin or china grass solution into the cocoa custard and mix well.Place in the freezer for 15 minutes till the custard is little thick but not set. Beat the thickened custard with and electric or hand whisk till smooth.
  7. Whip 150 g cream with vanilla extract till light and fluffy.
  8. Fold  the whipped cream into the chocolate mixture gently.Add in 1/4 cup chocolate sauce and mix gently till well combined.
  9. Coat the serving glass with chocolate sauce and transfer the chocolate cream mixture in it.Let it set in the refrigerator for 3 to 4 hours.
  10. Top with whipped cream and chocolate sprinkles.

Thursday, May 17, 2012

Manoli Bheeja Upkari - Ivy Gourd and Cashew Sukka

I respect this dish......well there is a reason.....though my mom makes this dish .....I am the one who does the tedious job of peeling the skin of every single Cashew (well mom thinks that's my designated job).....So I guess ...I tend to respect those dishes which are extremely simple.....tastes amazing.....and  I have put in maximum hard work.

Print this recipe
  • 250 gms Ivy Gourd
  • 500 gms Fresh Cashew nut with skin
  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 2 tsp Urad dal 
  • 10 Curry leaves
  • 2 Green chillies ,chopped
  • 1/2 cup grated Coconut
  • Salt to taste
  1. Wash the ivy gourd ,cut the ends and slit to two, if the ivy gourd is too ripe and flesh is red in color,discard them.Put the slit ivy gourd in a vessel and add enough water to cover them.Add 1/2 tsp salt and cook the ivy gourd till tender and cooked all the way through. Drain the water and keep the ivy gourd aside.
  2. Soak the fresh cashew nut in hot water for 30 minutes.This helps in loosening the outer skin of the cashew and makes it easier to peel the skin. Discard the skin.Cook the peeled cashew in water enough to cover and 1/2 tsp salt .Cook till done, do not overcook.
  3. Place a vessel or wok on medium flame and add oil, when oil is hot add mustard seeds,with they start popping add urad dal and fry till it turns golden brown.Now add curry leaves and stir for few seconds.Add the green chillies.
  4. Toss in the cooked cashews and cooked ivy-gourd and mix well,if too dry sprinkle little water and add salt to taste.Cover and cook for few 2 to 3 minutes.Sprinkle grated coconut and mix well and cook for 2 more minutes.
  5. Serve as a side dish with rice and curry.

Tuesday, May 15, 2012

Fresh Strawberry Mousse

I just heard that my sister Devina might not be coming down to India and I am thinking of ways and reasons to get her ass down here..she LOVES strawberries and I cant think of a better way to tempt her than this..simple Fresh Strawberry Mousse which will definitely keep you asking for more..hope it works..fingers crossed!..(on the offside that this plan doesn't work on Devina I am sure my baby sister Neetu will definitely come home to stay with me for a week! )

  • 200gs Fresh Strawberries
  • 400 ml Cream
  • 3 tsp Gelatin
  • 60ml Water
  • 1 cup Powdered sugar (more or less depending on your taste)
  • 1/2 packet Strawberry Jelly (optional)
  • 10 Strawberries (optional)

  1. Transfer the cream into a bowl and keep in the freezer for 10 minutes.Keep the whipping blades in the freezer.
  2. Roughly chop strawberries and blend to a coarse paste. Keep aside.
  3. Sprinkle gelatin over 60 ml water and let stand for few minutes.
  4. Beat the chilled cream till thick and pouring consistency.Place in the fridge.
  5. Place the gelatin and water over low flame till the gelatin dissolves.
  6. Add gelatin liquid along with sugar and strawberry paste to the whipped cream and mix well.Place in freezer for 20 minutes(till its thick,do not let it set).Adjust sugar according to your taste.
  7. Remove and beat with whip or electric beater till smooth.
  8. Pour into a serving dish or individual glass and let it set in the refrigerator for 3 hours.
  9. Prepare strawberry jelly by following instruction on the packet.Let it cool a little in room temperature,pour over the set mousse and refrigerate till set.
  10. Garnish with strawberries. 

Thursday, May 10, 2012

Chole Masala - Chickpea Curry

One of my all time favorite breakfast dish.

Print this recipe

For masala grind

  • 4 Onion, medium (roughly chopped)
  • 8 Kashmiri Chillies (can substitute with red chilli powder)
  • 2 tsp Coriander seeds(substitute with coriander powder)
  • 10 cloves Garlic
  • 1 inch Ginger
  • 5 tbsp Coconut (optional)
  • 4 cloves
  • 1/2 tsp Turmeric powder
  • 1/2 inch Cinnamon
1 1/2 cup Chickpea(kabuli channa), soaked in water overnight
2 Tomatoes ,chopped
1 Onion ,chopped
1 tsp lemon juice
3 tbsp Oil
4 tbsp Coriander leaves, chopped

  1. Cook chickpeas in 5 cups water in pressure cooker, 3 to 4 whistles. Reserve 1 cup water for the gravy.
  2. Grind all the ingredients given under 'Masala' to a paste, it should not be very fine.
  3. Place a vessel on medium flame, pour in the oil, when hot add the chopped onions fry till they turn light brown now add chopped tomatoes and  fry till the tomato melts and the oil separates. Now add the ground masala and fry for few more minutes till the oil separates from the masala.
  4. Add the cooked chickpeas and 1 cup reserved water,or more depending on the desired consistency.Add salt and cover and cook for 5 minutes.
  5. Add lemon juice and coriander leaves.
  6. Garnish with lemon wedges and mint leaves
  7. Serve with puri or chappati .

Tuesday, May 8, 2012

Homemade Chocolate Fudge Pops

I am going to beat that summer heat anyway I it....Watermelon Lemon Fizz.....Lemonade......Iced tea or Ferrero Rocher Shake .......and now.........Chocolate fudge pops.

Recipe Source: Brown eyed baker
  • 1/4 cup Semi Sweet chocolate chips
  • 2/3 cup Sugar
  • 3 tbsp Cocoa powder
  • 2 tbsp Cornflour/cornstarch
  • 2 1/2 cups Whole Milk
  • 1 tsp Vanilla essence
  • 1 tbsp Unsalted Butter
  • Ice cream sticks
  • Ice cream molds or Kulfi mold 

  1. Melt chocolate chips in microwave or double boiler.
  2. In a saucepan combine melted chocolate,sugar, cocoa powder,milk and cornflour. Cook over medium heat and keep stirring until the mixture thickens, this might take 10 minutes.
  3. Remove from heat and add vanilla essence and butter and stir well till combined.
  4. When the mixture is warm pour into ice cream or kulfi molds.Freeze for 30 minutes and insert the ice cream sticks and freeze completely.

Friday, May 4, 2012

Lemon Iced Tea

I seriously don't know why we pay an atrocious price for a glass of iced tea in restaurants.....I mean....its like ...super super simple to make iced tea at home.......having said that...I am still going to have iced tea when I go to a restaurant tomorrow....but.....I am going to think 'Why the hell am I paying so much for this?' and .............  'I can make better iced tea for sure'

This Iced tea is for Pops....who once walked into a restaurant and ordered for Iced tea without Ice!!!!!!!!!!

  • 5 Tea Bags (I used Taj.....wah taj ;)
  • 6 cups Water
  • Juice of 1 1/2 lemon (small)
  • Sugar to taste
  • 2 tbsp Mint leaves
  • Lemon rings
  • 3 cups Ice cube

  1. Heat 6 cups of water in a big vessel on high flame.When the water comes to a boil,take off the flame and toss in the tea bags. Cover for 3 to 4 minutes (not more than that or the tea will taste bitter).Remove the tea bags and squeeze to remove excess liquid.Discard.
  2. Transfer the hot black tea into a pitcher or jug. Add sugar,adjust to your taste.Mix till sugar dissolves.
  3. Add lemon juice and mix well.
  4. Keep the tea in the refrigerator to chill.
  5. Just before serving add ice,lemon rings and mint leaves

Wednesday, May 2, 2012

Strawberry Cream Gateau

                   far.......' The best cake I have ever Baked'......hands down.

Oh my god.....I can't believe I just said that....that's like a crime......I cannot believe ....I....chose a cream fruit cake over all my chocolate cakes.....please don't tell this to them...they are gonna be hurt.

Recipe Source: From my heart

Print this recipe

For Cake
  • 105g  All purpose flour
  • 1/2 tsp Baking Powder
  • 3 Eggs
  • 125g Caster Sugar
  • 55ml Boiling Water
  • 7g Butter, melted
  • 1/2 tsp Vanilla

For Soaking Syrup
  • 1/2 cup Water
  • 1/4 cup Sugar
  • 2 tsp Rum
For Frosting
  • 400ml Fresh Cream
  • 1 Cup Icing Sugar
  • 20  Fresh Strawberries, chopped
20 Fresh Strawberries, halved for decoration


For cake
  1. Grease an 8inch pan and line with baking paper.Keep aside.
  2. Preheat oven at 180 degree C.
  3. Sift flour and baking powder.Keep aside.
  4. Using an electric beater, beat egg and sugar till it turns pale yellow,light and fluffy.
  5. Fold in the sifted flour, do not over mix.
  6. Now fold in butter,vanilla and water and mix slowly till well combined.
  7. Pour the cake batter into the prepared tin and bake in preheated oven for 20 minutes or till done.
  8. Cool the cake in the pan for 5 minutes ,remove from pan and cool the cake completely on wire rack.
For Soaking syrup
  1. Combine sugar and water in a small sauce pan and boil till sugar dissolves. Let this cool.
  2. Add rum.
For Filling
  1. Whip cream and icing sugar till soft peaks are formed.
  2. Add chopped strawberries to half of the whipped cream.
  3. Reserve rest of the whipped cream for frosting the cake.
Assemble the cake
  1. Cut the cake to two layers.
  2. Place one layer on cake stand, soak the layer with half of the soaking syrup.
  3. Cover with cream and chopped strawberries.
  4. Place the second layer on top, soak with the remaining syrup.
  5. Frost the cake with rest of the whipped cream and decorated with halved strawberries.
  6. Let the cake rest in the refrigerator for at least 4 hours before serving.
Related Posts Plugin for WordPress, Blogger...