Chocolate Truffles with Kahlua - Project Lavonne

I read somewhere.."I would rather do nothing and be happy than do something I know I don't love ".......and I am sooooo loving this.

I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever..

I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across Lavonne Baking Academy.....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone.

After looking around for few minutes I spoke to the management and when he asked me "which course do you want to attend" ......I was so excited that I told him "every course"......so he advised me to try out one course and see how is goes and that the next course was Eggless baking......I just stopped to think for a second....coz I seriously like to bake with eggs.....eggs and baking go hand in hand.....then again I could hear my husband's voice echo in my head "attention span of 5 seconds......attention span of 5 seconds"......then I just went for it and registered for the eggless baking course and when I left that place....believe me.....I felt sooooo damn good.......

 I will try to make every dish I learnt at Lavonne and share it with you through my blog........I am calling it 'Project Lavonne' (I have a thing for silly titles like 'Mission Toscano')...I won't be sharing the recipes coz I am really not sure if I can do that......So here it goes....I tried out the easiest first.... Chocolate truffle (I know it does not come under baking....but this was taught along with few other)....Its super simple ganache recipe that has been coated with compound chocolate (you can use tempered chocolate....I totally suck at tempering).....I have coated few truffles with cocoa powder.

More to come :)

Chocolate Sprinkle Thumbprint Cookies - Eggless

 Enjoy these cute super simple cookies.....which will drive any kid insane.....have you noticed....kids always love the simple stuff......

Recipe Source: Brown Eyed Baker
Ingredients
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• 2 1/2 cups Flour (maida)
• 226g unsalted Butter, room temperature (1 cup)
• 125g Icing Sugar (1 cup)
• 2 teaspoons vanilla extract or essence
• pinch Salt
• Chocolate sprinkles

Chocolate Sauce

• 56g Semi Sweet Chocolate chips 
• 3/4 tsp Corn syrup (I used pan cake syrup)
• 2 tbsp butter

Method

1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
2. Beat together butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk till light and fluffy.
3. Add the flour and beat on low speed and then increase to medium high.
4. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls,roll the ball in chocolate sprinkles and place 1 inch apart on a baking tray.
5. Bake for 9 to 10 minutes, remove from the oven and make indentation in middle of the cookie. I used back of a small rounded measuring tsp to make the indentation. 
6. Pop the cookies back into the oven and  bake for 7 to 9 minutes or until the edges turn light brown.
7. Remove from the oven and let it cool for few minutes in the tray .Transfer the cookies onto a wire rack and let them cool completely.Meanwhile make the chocolate sauce to fill the cookies.
8. Fill the cooled cookies indentation with chocolate sauce and let it set for few minutes before storing in an airtight container.

Chocolate sauce

1. Combine chocolate, 2 tbsp butter and corn syrup or pancake syrup in a small heat proof dish. Place over a pot of simmering water, stir until melted and smooth (or melt in the microwave). Allow to cool slightly. 

Vanilla Cupcake with Chocolate Ganache

I KNOW!!!!!!!!.......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list.

Recipe source :Joy of Baking

Ingredients

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For Vanilla Cupcake

• 113 grams Butter , softened (1/2 cup)
• 130 grams Sugar (2/3 cup)
• 3 large Eggs ,room temperature
• 1 tsp Vanilla Extract
• Zest of one Orange or Lemon
• 195 grams Flour (1 1/2 cup)
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 60 ml Milk (1/4 cup)

For Chocolate Ganache

• 300 grams Dark Chocolate
• 200 ml Cream

Method

For Vanilla Cupcake

1. Preheat oven at 180 Degree C , line muffin trays with cupcake cases.
2. Mix orange / lemon zest , flour,baking powder and salt in a bowl and set aside.
3. In a bowl beat butter an sugar till light. fluffy and pale,add one egg at a time,beating after each addition.Now add vanilla extract.
4. Add flour and milk in 3 batches,starting and ending with flour mixture and beating in medium speed after each addition.
5. Using an ice cream scoop divide the batter into the cupcake cases and bake for 15 to 25 minutes or when toothpick inserted comes out clean.
6. Remove from the oven and transfer onto a cooling rack.let the cupcakes cool in the muffin trays.
7. Once cooled completely pipe chocolate ganache on top.

Method for Ganache

1. Keep grated chocolate in a heat proof bowl.
2. Pour cream into a saucepan and place on medium flame.Remove once small bubbles start forming in the sides of the saucepan.Do not boil.Pour this hot cream on the chocolate and let stand for a minute.
3. Mix till all the chocolate melts and you are left with smooth ganache.
4. Let  it cool down completely, the ganache will thicken, transfer into a piping bag and pipe the cupcake with the ganache.

Yellow butter cake with Chocolate butter cream icing - Happy birthday Dad

                                   Again......planned to write 1000 words....but this is all I could come up with...

Dad you are my hero........Happy Birthday

Recipe Source:Smitten Kitchen

Ingredients
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For Cake

• 480grams Cake Flour (4 cups + 2 tbsp)
• 2tsp Baking powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 225grams unsalted butter (softened)
• 400grams Sugar (2 cups)
• 2 tsp Vanilla extract
• 4 large Eggs (room temperature)
• 2 cups Butter milk

For Butter cream icing

• 225grams unsalted Butter (softened)
• 188grams Icing sugar
• 1 1/2 cup Dark Chocolate (melted and cooled slightly)

Method

1. Make cake flour : Once you measure plain flour remove 8 tbsp  and replace with 8 tbsp Cornflour. Sift 3 times.Cake flour is ready.
2. Buttermilk substitute : add 2 tbsp vinegar to 2 cups of milk,let it stand for 5 to 10 minutes,use this for cake batter.
3. Preheat oven to 180 degree C.Line two 9 inch baking pan with baking paper and grease the sides.Set this aside.
4. Sift all the dry ingredients cake flour,baking powder, baking soda and salt into a bowl and set aside.
5. In a large(when I say large I mean really large,coz you are gonna have crazy batter)bowl beat butter and sugar till light,fluffy and pale, add vanilla extract and mix, now add one egg at and time and beat after each addition and keep scraping down the sides.Beat on low speed and add in the buttermilk,add this point the batter will look curdles.
6. Add in the dry ingredients in three batches, beating after each addition till all the dry ingredients are well incorporated and you are left with a smooth batter.
7. Divide the batter equally among the greased cake pan.
8. Pop it in the oven and bake for 35 to 40 minutes or when a toothpick inserted it comes out clean.
9. Cool the cake in the pan for 10minutes and transfer onto a wire rack and cool completely for one hour.
10. Meanwhile prepare the butter cream icing, in a bowl beat butter and sugar till light,fluffy and pale,add in the melted chocolate and beat till well combines and smooth.
11. Assemble the cake, place one cake on a cake tray or plate ,top with 1/4th of the butter cream icing and spread with a spatula evenly.Place the second cake on top and spread the remaining frosting on the cake.

Pots de Creme au Chocolat - Baked Chocolate Custard

Have you ever fallen in love........with a dish.......when I say love I do not mean....'feeling weak in the knees' love......or having an 'organism' love...neither 'getting turned on' love.......nor 'sinful love'......I am talking about just 'Pure Love'.......from the heart love.......coz believe me this is that dish......LOVE.

I know I am in love with a dish ....when ...'ME'...known for my laziness.....actually gets up middle of the night,walks down two floors...in pitch darkness...into the kitchen.....all the while praying that there is no ghost following me....open my refrigerator....just to steal a bite.....yes.....that is when I know I am in LOVE....from the heart PURE LOVE. 

Creme au Chocolat is like heaven for a dessert lovers and perfect for couples in love......or maybe for my sisters and me who are in love with chocolate.There is no way anyone can hate this dessert......spread some LOVE.....make some Creme au Chocolat.....oooooo...I can dance 

Recipe Source - William - Sonoma

Ingredients

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• 1 cup Cream
• 85 to 90 grams good quality Dark Chocolate (40% Cocoa)
• 3 Egg yolks (room temperature)
• 2tbsp Sugar
• 2 tsp Vanilla Extract
• 1tbsp Rum (optional)

Method

1. Preheat oven to 160 degree C. Keep ready a pot of boiling water and baking pan big enough to accommodate 4 normal size ramekins for water bath.
2. Place the chopped chocolate or chocolate chips in a bowl.
3. Meanwhile heat cream in a small saucepan over low heat.Once small bubbles start forming in the sides ,take off the heat (do not boil the cream) and pour the cream on the chocolate and let it stand for a minute till the chocolate melts.Mix well and set aside to cool down slightly.
4. In another bowl beat egg yolks and sugar using a hand held electric beater till it turns pale yellow,light and thick and should fall from the whisk like lazy ribbons, slowly add in the warm chocolate and cream mixture into the egg mixture(Yo need to be careful here,make sure the chocolate cream mixture is warm or you might end up with scrambled eggs-not a pretty sight) ,add vanilla extract and rum and mix well till well combined.
5. Place the 4 ramekins in the baking pan and equally divide the chocolate egg mixture among the ramekins.Now pour at least an inch deep of boiling water into the baking pan.
6. Cover the ramekins with aluminium foil and carefully transfer into the oven and bake for 15 to 20 minutes(mine took 18 minutes to bake to perfection)
7. Remove from the oven and let cool,transfer to refrigerator to let it set for at least 4 hours.
8. You can have it with strawberries or raspberries or in my case I made cute heart shaped white chocolate....even better ....just dig in...

Chocolate cake in a Can - Happy Birthday my better quarter

How many of you fall into the category of wives who do not appreciate their husbands much??.........well I surely do........I know........I am such a witch..........well........having said that........I am still not going to appreciate my husband just because its his birthday.........coz its just not ME.......and.......there is no way I am giving him an opportunity to fly too high ( I might change my mind if my husband surprises me with a Kitchen Aid cake mixer :)........oh my god I am such a witch.

All jokes apart.......Wish you a very Happy Birthday Shailesh......you know me very well to realize that I don't show much affection and you also know what is in my heart.......All I want to say is that you have given me a great gift and that is 'Patience'( I am still trying to master it).....you are a great friend ....and.......the best father ever.

I recently came across this author Debby Maugan Nakos who specializes in small batch baking.... and when I saw this recipe where the cake is baked in a can I was so amazed....it is just the perfect recipe if you are baking for two.....I had to try it out and just loved the idea.

Recipe source: Small batch baking

Ingredients  

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For Chocolate Cake 

• 1/4 cup Milk
• 1 1/2 tbsp Egg, well beaten egg
• 1/2 tsp Vanilla extract
• 1/4 cup + 2tbsp All purpose flour
• 1/3cup + 1tbsp Sugar
• 3tbsp Cocoa Powder
• 1/8 tsp Baking powder
• 1/8tsp Baking Soda
• 1/8tsp Salt
• 3 tbsp unsalted Butter softened

For Ganache

• 100 g Dark Chocolate (I used Bournville 40% cocoa)
• 100 ml Cream

Method

For Chocolate cake

1. Clean 2 cans (I have used 450g empty pineapple slice tin), remove the top and the paper around the can.Line the bottom with parchment paper, grease the sides with butter and dust with flour.Set aside.You can also use 4 muffin cases instead of a can. I have used one can and 2 muffin cases.
2. Preheat oven at 180 degree C
3. In a bowl mix in egg,milk and vanilla extract. Whisk till well combined.Set aside.
4. In a small bowl sieve flour, sugar, baking powder, baking soda,salt and cocoa powder.
5. Add the softened butter and half of the milk mixture. Using a handheld electric beater ,beat on low speed till all the ingredients are combined and moist.Increase the speed to medium and beat till the batter is light and increased in volume(around 45 seconds)
6. Add remaining milk mixture and beat till well blended (20 seconds)
7. Transfer the batter into the 2 greased cans or 4 muffin cases and bake till done,when a toothpick inserted it comes out clean.20 minutes for cupcakes and 30 minutes for can. My cake in can took 40 minutes to bake completely.
8. Transfer the cans onto a wire rack and let cool for 15 minutes. Loosen the edges of the cake and invert the can and remove the cakes and let them cool completely on a wire rack before frosting them.

For Ganache

1. Break the chocolate into pieces and place in a microwave safe bowl, melt the chocolate on high. After every 30 seconds remove the bowl from oven and mix the chocolate with a spoon and then pop it back in the oven and continue till the chocolate is melted.My chocolate took 1 minute 30 seconds to melt.Or melt over double boil.
2. Add the cream to the melted chocolate and mix till you have a smooth thick chocolate ganache. Cool this before  frosting the cake.

To Assemble

1. Place the cooled cake on a serving plate. Cut the cake to half  horizontally. Apply the ganache on top of the bottom half and spread evenly.Place the top half of the cake on the ganache and frost the whole cake.

Gooey Choco Hot Pots

In my Fresh strawberry mousse post I had mentioned that it was my way of tempting my sister Devina to come down to India........if it didnt work out then my baby sister Neetu (who doesnt't look like a baby) would definitely come over......... aaaand I am happy to say it worked on her!...So for Neetu  I decided to bake gooey choco hot pots (she is my dessert partner)...... and from the picture below its very clear that she enjoyed  eating it very much and we both........ I am sure....... were successful in making Devina VERY jealous!

(IN YOUR FACE!!.......Devina)

Recipe Source - Nigella Lawson

Ingredients

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• 3/4 Cup Dark Chocolate Chips
• 113 g Butter , softened
• 2 Eggs
• 3/4 Cup Caster Sugar (less if you using semi sweet chocolate chips)
• 3 tbsp All purpose flour

Method

1. Grease four ramekins with butter and set aside.
2. In a bowl combine chocolate chips and butter and melt over double boil.Once the chips are melted set aside to cool down.
3. Meanwhile in a small bowl beat egg with sugar till well combined.Now add the cooled chocolate and butter mixture to the eggs and combine using a hand whisk.
4. Now sprinkle 3 tbsp flour and whisk till well combine.
5. Divide the mixture among the greased ramekins.Place them in a preheated oven ad bake at 190 degree C for 20 minutes or till a layer is formed on top.
6. Serve hot with vanilla ice cream or cream.

Nutella filled Chocolate Cupcake with Nutella Frosting - My first Guest Post

Have you ever felt weak at your knees....it happens when.....you experience something amazing........when you get a glimpse of someone you have been waiting to see for a long time......when you are kissed like you have never been kissed before.......oh ya it also happens when you are shit scared.......But...in my case......my knees did go weak when I had a bite of this crazzzy crazzzyyyy yumilicious  Nutella cupcake......I seriously got turned on....like seriously....or should I say in my sister Neetu's words 'My mouth had an organism' - -read it any way you want to.....If you get it- GOOD......if you don't EVEN BETTER.

I think I better give this post an 'A' rating

I am guest posting at Priya Sreerams fabulous blog Bon Appetit for this month, I felt this was the best recipe I could share with Priya and her readers.....coz these Nutella cupcakes are so ME.

Iam really glad  to be doing this guest post...I would like to thank Priya for this opportunity....it is very much appreciated :)

For the recipe please visit Priya's Blog  and do not forget to check out her amazing collection of recipes.

Chocolate cupcakes waiting to be filled.

Drool worthy.... cupcakes filled with sinful Nutella....they look so happy.

Complete the cupcakes with Nutella frosting.....ooooooo.......can't wait to make more of these.....its like they have a life of their own.

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 Ganache.....now 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 keeper.....well......as of now.......till the mind starts to act fickle again.

Recipe Source :Divine Taste

Ingredients 

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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

Method

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. 

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 .....is hands down.....heavenly.....like 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
Ingredients
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• 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

Method

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.

Chewy Chocolate Caramel Cookies

                                                          Just super simple Caramel Cookies

Like seriously......I don't have a story behind every dish.......I just baked these for my girl and she loved it.....

                                                                   Recipe Source:Australian Women's Weekly- Easy baking

Ingredients

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• 125 g Butter, softened
• 1/2 cup(110g) Caster sugar
• 1 Egg
• 1 cup(150g) Plain flour
• 2 tbsp Cocoa Powder
• 120g Caramel Chocolate (I used 5 star crunchy with rice crisps), chopped finely
• 
  

Method

1. Preheat oven at 180 Degree C.
2. Line oven tray with baking paper and set aside.
3. In a bowl beat butter, sugar and egg using an electric beater till smooth, do not over beat.
4. Stir in sifted flour and and cocoa powder,mix till well combined.Now add the chopped caramel chocolate.
5. Using a cookie scoop drop the cookie dough 5 cm apart on the prepared baking tray and bake for 15 minutes.
6. Cool the cookies on the trays and transfer on to a wire rack and let it cool completely.
7. Store in an airtight container.

Ferrero Rocher Shake.......to beat the summer heat

The heat in Bangalore is maddening....is it just me...or are people spending more time hovering around the refrigerator.....that's what I am doing.....trying out all kinds of cold mock tails....shakes.....fresh fruit juice...and not to forget the cocktails.....anything to beat the maddening summer heat.

Since I am the self proclaimed 'chocoholic'......this shake is soooooo 'ME'.......its thick.....nutty .....and loads of chocolate...... Each time I go to Corner House, I gotta have Chocolate milk shake....just love it.....but I gotta confess...... nothing to beat this Ferrero Rocher shake....I rest my case.

Ingredients
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• 500ml Ferrero Rocher Gelato Ice Cream or Plain chocolate ice cream
• 5 Ferrero Rocher Chocolates (more if you are using plain chocolate ice cream)
• 1 cup Cold Milk (more or less according to your desired consistency)
• 1/2 cup Crushed ice
• 2 tbsp Chocolate Powder (I used Nesquik)
• whipped cream ,for topping (optional)
• 2 tsp Chocolate vermicelli, for topping (optional)
• 4 tbsp Melted Chocolate , for the swirl in the sides of the glass (optional)

Method

1. Using a spoon or cone ,swirl the melted chocolate to the sides of the glass and transfer into the freezer for few minutes for the chocolate to harden.
2. Toss chocolates, ice cream, milk, crushed ice and chocolate powder into a blender. Blend till you get a thick shake, add more milk if you do not like thick shake.
3. Pour the shake into the prepared glasses. Top with whipped cream and chocolate vermicelli.

Devil's Food Cake for Neetu

Okay.......I know.......I am going overboard with chocolate......I am official a self confessed 'CHOCOHOLIC' ......

This Devil's Food Cake is truly 'DEVILISH' .....and the frosting is just 'SINFUL'...I can think of doing a lot of naughty things with it ...(Is that sentence permissible in the blogging world.....or will I be banned ).....I don't care......coz.....believe me ....this frosting ....is 'PURE PURE PURE SIN'

This cake is dedicated to my 'Dearest Nautanki Sister ' Neetu .......If Devina is the butter in my life.....Neetu is my Chocolate:)

Ingredients
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Recipe source:Nigella Lawson

for cake

• 50g Cocoa Powder, sifted
• 100g Muscovado sugar - I used Soft Brown sugar
• 250 ml Boiling Water
• 125g Unsalted Butter, softened
• 150g Caster Sugar
• 225g Plain Flour
• 1/2tsp Baking Powder
• 1/2tsp Soda bi carbonate
• 2 tsp Vanilla
• 2 Eggs

for frosting

• 125ml Water
• 30g Muscovado Sugar- I used Soft Brown Sugar
• 175g Unsalted Butter cubed
• 300g dark chocolate- I used quantities of dark and milk chocolate

Method

1. Preheat oven at 180 degree C.
2. Line the bottom of two 8 inch round cake tin with baking paper and grease the sides and lightly dust with flour. Set aside.
3. In a bowl whisk together cocoa powder, muscovado/brown sugar and boiling water till well combined and set aside.
4. Sift together flour, baking powder and soda bi carbonate and set aside.
5. In a mixing bowl cream butter and caster sugar with an electric hand beater till it turns pale and fluffy.Now add vanilla essence/extract and beat.
6. Add one egg and keep beating and quickly add a scoop full of flour mixture. Now add the other egg.
7. Keep mixing and add in rest of the flour mixture. Finally add in the cocoa/brown sugar/water mixture
8. At this point my batter was pretty thick and I really felt that my beater was going to give up, I quickly added few tablespoons of milk and mixed in with a spatula.
9. Divide the batter equally between the two cake tins and bake in preheated oven for 30 minutes or till done.
10. Let the cake cool in the tins for 5 minutes before transferring onto a wire rack. Let cool completely.
11. I started preparing the frosting as soon as the cake was in the oven, because the frosting needs at least an hour to set.
12. For frosting :Combine water, brown sugar and butter in a sauce pan and place on low heat till the butter melts and mixture starts to bubble slightly.Remove off the flame and add the chopped chocolate and let it stand for few minutes before mixing with a whisk. You will be left with a runny chocolate sauce.
13. Set aside for an hour, keep whisking in regular intervals. The frosting will thicken gradually. If you want to hurry up the thickening process, keep the frosting in the fridge for few minutes,remember to keep whisking the frosting in regular intervals or the frosting will harden.
14. Assemble the cake:-Place one cake top side down on a cake stand and spread about third of the frosting on the cake and spread with a spatula. Place the other cake and spread the remaining frosting on the cake and spread evenly on the sides.

Coffee and Chocolate Loaf - Happy Birthday Devina

                                       
                                                              You are the butter in my life .........
                                                         (a true foodie will know what that means)

                                                        Devina......Wish you a very Happy Birthday

Miss you like crazzzzzy.......Please come back......I will treat you well......I will make tea everyday(except in the morning and evening).......I will not throw a karate kick at you......I promise to take you out for breakfast every Sunday to different restaurants.......I promise not to steal your clothes,belts and bags......and  I promise never to leave you whenever you need me no matter where you are.............Just come back.....I miss my best friend......my sister....my partner in crime.....my navigator.....my foodie pal.....my critic.......and most important....I miss my butter.......Love you Devina

Recipe source:The Hummingbird Bakery- Cake days
Ingredients
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• 190g Unsalted Butter (softened and extra for greasing)
• 130g Plain Flour, extra for dusting
• 190g soft Light Brown Sugar
• 3 Eggs
• 60g Cocoa Powder
• 1tsp Baking Powder
• 20ml Milk
• 1 tbsp Coffee powder or decoction(brewed coffee)

Method

1. Preheat oven at 170 degree C.Grease loaf pan with butter and dust with flour.
2. In a bowl, cream butter and brown sugar till light, fluffy and pale. Break in one egg at a time and beat till well combined.
3. Sift together flour, baking powder and cocoa powder and keep aside. In a small glass combine brewed coffee and milk and mix well.
4. Add the dry ingredients into the cake batter in two batches alternating with the coffee and milk mixture. Beat on low speed till till combined. Once all the ingredients are incorporated, increase speed to high and beat till you get a smooth batter.
5. Transfer the batter into the prepared loaf tin.
6. Bake in the preheated oven till the sponge is firm and when inserted with toothpick in middle of the loaf comes out clean.According to the original recipe it takes 60 minutes to bake the loaf but mine took 45 minutes.
7. Allow the loaf to cool in the loaf tin for a while before turning it out on to a cooling rack and cool completely.

Nigella's Double Chocolate Chip Muffins

Seriously...I cannot get enough of chocolate...Is it just me or do I have an overdose of chocolate recipes in my blog.....I don't care ....you are gonna see more chocolate anyway.

I don't like to brag ;)......but believe me....... these are super simple .......amazing.......yummilicious.......with an attitude ....... muffins(does that even make sense).

Ingredients
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• 1 3/4 cup All purpose flour
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 4 tbsp Cocoa powder
• 3/4 cup Caster sugar or powdered sugar
• 3/4 cup Semi sweet chocolate chipes
• pinch salt
• 1 cup Milk
• 1/3 cup + 2 tsp Vegetable oil
• 1 egg
• 1 tsp Vanilla
• 1/4 cup Chocolate chips to sprinkle

Method

1. Preheat oven at 190 Degree C.Place muffin paper cases into a muffin tray and set aside.
2. In a bowl whisk or sieve together all the dry ingredients- flour, baking powder, baking soda, salt, caster sugar and cocoa powder. Add 3/4 cup chocolate chips and mix well.
3. In another small bowl combine all the wet ingredients - oil, milk, egg and vanilla.Whisk lightly using a fork.
4. Pour the wet ingredients into the dry ingredients and whisk lightly , do not over mix.
5. Using an ice cream scoop divide the batter evenly among the muffin cases.
6. Sprinkle remaining 1/4 cup chocolate chips on top of each muffin.
7. Bake in the preheated oven for 18 to 20 minutes or when inserted with a toothpick comes out clean.
8. Transfer onto a wire rack and let the muffins cool completely before digging in.

Mississippi Mud Pie

I am posting a recipe after a very long break....went into a month long hangover....sobering up now (hopefully)

I strongly believe that a blogger should never apologize to his or her viewers for not posting for a long time....coz believe me........they won't notice that you are missing (I am excluding Shireen Sequeira :) 

 I felt it was the right time to post this recipe....I never thought I would ever say this ...well I am gonna say it anyways .....'IT'S VALENTINES DAY' (sorry I am not at all a valentine person...plz don't hate me)....well the real reason.....Its my daughters 3rd birthday....yes she is a valentine baby (I am not proud of it :) and yes I am dreading whats going to happen 15 years from now.

Recipe source:- Essential Chocolate - Love Food
Ingredients
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for Pastry

• 225g plain flour (plus extra for dusting)
• 2tbsp cocoa powder
• 150g butter (cold)
• 2tbsp caster sugar
• 1 to 2 tbsp cold water

for filling

• 175g butter
• 350g brown sugar
• 4 eggs (lightly beaten)
• 4tbsp cocoa powder, sifted
• 150g plain chocolate
• 300ml cream

Method

1. For pastry- sift flour and cocoa powder into a bowl.Rub in cold butter till the mixture resembles breadcrumbs, now add sugar and cold water and mix to form a soft dough. Wrap the dough and chill for 15 minutes.
2. Preheat oven at 190 Degree C.
3. Roll the dough on a lightly floured surface and place into a loose bottom tart/pie tin (I used one 7 inch and two 5inch tins). Line the rolled out dough with baking paper and fill with beans. Bake in the preheated oven for 15 minutes. Remove from the oven and remove the beans and baking paper and bake the pastry crust for 10 more minutes.
4. Make filling-Melt chocolate using a double boiler,let it cool. Meanwhile beat butter and sugar in a bowl. Now beat in eggs and cocoa powder.Add the melted chocolate and cream and beat the mixture till well combined.
5. Reduce the oven temperature to 160 degree C. Pour the filling into the baked pastry case and bake for 45 minutes or till the filling has set gently
6. Serve warm with vanilla ice cream or whipped cream.

Simple Chocolate Cake for my Girl

I am always looking out for a diary free......tasty...... Chocolate Cake recipe for my daughter.My girl is not a fussy eater....but I have to be careful...thanks to her diary allergy. Though she is just 3 years old she has understood the fact that milk,cheese and yogurt are no good for her. She voluntarily refuses to eat ice cream,cheese and cream biscuits.....but one thing I just cannot keep her away from are ....CAKES....she just refuses to accept the fact that there is milk in cakes and cream in the frosting.....My heart sinks when we go to birthday parties and she just stares at that cream filled Black Forest cake.....

I am so glad I found this very simple ...yet tasty chocolate cake recipe...and what more its diary free.You won't believe me ...my daughter had more than half of this cake...she could not believe the fact that I let her eat the cake...I think she was scared I will change my mind....she ate all she could. My granny asked her if she can have a small piece and my daughter told her politely... "Ajji ,this cake is only for kids,you go and eat your chakuli"


Recipe from :- Testado,provado and aprovado
Ingredients
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• 1 1/2 cup All purpose flour
• 1 cup Sugar (I used castor sugar)
• 1/2 cup Cocoa powder
• 1/2tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 cup Vegetable oil
• 1 egg lightly beaten
• 1 cup Boiling water

For Glaze

• 1/3 cup Icing sugar, sifted
• 2 tbsp Cocoa powder,sifted
• 1 tsp Butter
• 1/2 cup water

Method

1. Preheat oven to 200 degree C
2. Grease and line with parchment paper an 8 inch round baking pan.Keep aside. 
3. Sift flour,baking powder, baking soda and cocoa powder into a bowl. Add sugar and using a hand whisk mix well.
4. Now add oil and lightly beaten egg and whisk little. Add boiling water and whisk till well blended.
5. Pour the batter into the baking pan and bake for 25 minutes or when inserted with a toothpick it comes out clean.
6. Prepare the glaze:-Combine all the ingredients in a saucepan and bring to boil.Cook on medium heat for few minutes till the sauce thickens.
7. Remove the cake from its pan when its still warm. Pour the hot glaze on the cake and spread it around.

Truffle brownies ....for a Sweet Punch

 Just one word ......... 'SINFUL'.........yes......I guess that says it all.

I recently joined A Sweet Punch a forum started  by Ria (Ria's Collection), Divya (Easycooking) and Maria(Marias menu)....its all about my favorite things cakes, cupcakes and mousse,souffles,pies, tarts and quiches,brownies and cookies............wohoooo too much sugar rush for one day.

This months Sweet punch was our own personal choice.....and I made these sinful Truffle Brownies....its maddening.....try it...you will fall in love..

Recipe from here

Ingredients

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• 170g Bittersweet Chocolate, chopped
• 113g + 3 tbsp unsalted Butter, cut to cubes
• 1 1/4 cup Sugar
• 3 Eggs
• 11/2 tsp Vanilla Essence
• 1/4 tsp Salt
• 1 cup Flour
• 1 cup Walnuts, toasted and chopped

For Ganache

• 3/4 cup Cream
• 170g Bittersweet Chocolate,chopped

Method

1. Preheat oven to 180 Degree C.
2. Line a 9 inch square baking pan with aluminium foil with the sides handing out (this helps in lifting out the brownie easy). Spray the foil with non stick oil or grease with butter.
3. In a medium bowl combine 170g chocolate with butter and set over a bowl of simmering water, till the chocolate and butter is melted and well combined and smooth.Let the chocolate mixture cool for 10 to 15 minutes.
4. In a bowl whisk sugar,eggs,vanilla essence and salt and combine.Now add the chocolate/butter mixture.Stir in the flour and chopped walnuts and mix slowly till well combined(do not beat the batter at this point,carefully fold in the flour).
5. Transfer the batter into the prepared baking pan and bake in the preheated oven for 30 minutes.
6. Place the pan on a wire rack and let it cool completely.
7. Prepare ganache:-Pour the cream into a thick saucepan and bring to simmer over medium low heat.Remove from the heat and add the remaining 170g of chopped chocolate into the hot cream.Let the it stand for 5 minutes.Whisk till all the chocolate is melted and looks smooth.
8. Pour the ganache over the brownie and spread out evenly.Let the ganache set in room temperature for 4 hours (I let it set overnight).
9. Lift the brownie out of the pan using the aluminium foil.Cut to desired shape using  large knife,wipe the knife with hot moist cloth after each cut.
10. Warm the brownie in the microwave for few seconds and serve with a scoop of vanilla ice cream.

You know you brownies are done when.......

 You will see that brownies will start leaving the sides of the baking tray.

Second,a thin layer forms on top of the brownie,almost like a second layer of skin.

Third, when you press the brownies at the edges it will spring back a little.

And fourth, unlike cake, brownies cannot be judged by inserting the toothpick and see if it comes out clean. When you insert a toothpick, you will see crumbs stuck to it.

Creamy Choco Biscuit Trifle -Blog Hop Wednesday

I have been a reader since my schooldays (not academic books...I used to run away from them).....loved reading novels - always Fiction..... never liked books that gave me advice...I have a mini library at home....love collecting novels....always original...not a single fake copy... like visiting book stores...my favorite bookstore in Bangalore is Blossoms...each time I go there I tell my sisters "If I want to loot something,it will be this bookstore"....love the smell of second hand books,dusty and old,couple of sneezes here and there .I was so proud of my collection...and also possessive , I gave my books only to book lovers who knew the value of  books and I was sure I will get it back. Whenever my cousins borrowed my books ,I used to warn them "I know exactly how many novels I have, I will notice even if a single book is missing"...that is how much I love my books.

When I was paired with Jyothi from Pages this week,  went through her blog...it is not only about food, Jyothi has dedicated major part of her blog reviewing books.when I went through the crazy collection of book reviews, I felt so guilty...I realized that I haven't read a single book after I started my blog....I have been so unfair to my first true passion.I did not waste any time ,I had a backlog of novels I wanted to read...got hold of one book which I had got 6 years back ,very old novel...but I always wanted to read it- To Kill A Mockingbird written by Harper Lee

I would like to thank Jyothi, not only for the recipe...but also for rekindling my love towards books. I am half way through my novel and I am enjoying it with my Creamy choco biscuit trifle.

Recipe source:-Pages
Ingredients
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• 300ml Fresh Cream
• 1/4 cup Icing Sugar (adjust to taste)
• 1/4 cup Chocolate chips or grated chocolate
• 200g Chocolate Chip biscuits/cookies
• glazed cherries for decoration

For Ganache

• 100ml Fresh cream
• 100g Chocolate ,roughly chopped
• 1tsp Oil

Method

1. Coarsely crush the chocolate chip cookies/biscuits in a ziploc bag using a rolling pin..Keep aside
2. Whip fresh cream with icing sugar till its stiff. Keep in the fridge till further use.
3. For ganache:- roughly chop the chocolate and place in a small bowl along with oil .Heat cream in a saucepan on low flame.When the cream comes to a simmer ,pour over the chopped chocolate. Cover and let stand for few minutes.Mix till you get a smooth sauce.Keep aside to cool.
4. Now arrange the trifles in glasses or any bowl of your choice. Layer it with the crushed cookies/biscuits,then the second layer with whipped cream(I used an icing bag),third layer- chocolate chips or grated chocolate.Repeat the layering- cookies/biscuits and then cream.The final layer - Ganache.
5. Top with halved cherries.
6. Keep in the fridge for a day before serving, this helps to moisten the crushed biscuits/cookies.

Sending this post to Radhika's Tickling palates