Chocolate | Aapplemint

Best Chocolate Cake

Feb 072013

I think I’ve found my most most favourite chocolate cake recipe. I kid you not, one slice of this cake and you’ll be begging for more ! I’m not easy to please when it comes to cakes, its got to be just right, like this one here … Its got that perfect texture, perfect crumb, buttery, moist, soft, not too sweet – everything a pound cake should be and to compliment it a decadent, sweet, creamy butter cream frosting. One bite and you’re guaranteed to fall in love. I made this one to celebrate our 11 years to marriage. Its been one crazy ride so far, and a cake like this is only well deserved. I wanted to make me a cake before I was presented with a store bought one, which I’m not particularly fond of, as the ones around here are drowsed with syrup and topped with terrible fresh cream frosting. I like homemade cakes and I’m crazy about buttercream frosting. I figured this frosting would be great, as its a bit different from the usual. Its got cream cheese, which gives it that structure, that richness which cuts through the icing sugar. And since it doesn’t really need refrigeration to set (since my fridge has conked off and I need to buy a Fridge at the earliest) it was the best choice. The cake does taste the best at room temperature, but do save the leftovers in the fridge. Fun Tip : Heat a slice in the microwave for a few seconds and eat : guaranteed to transport you to heaven in a second.

For The Chocolate Cake

makes a 9 inch 2 layer cake

1/2 cup cream, at room temperature
1/4 cup yogurt, at room temperature
1/2 cup plus 3 tablespoons cocoa powder
2 large eggs, at room temperature
2 large egg yolks, at room temperature
1 1/2 teaspoons pure vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups granulated sugar
1 cup unsalted butter, at room temperature
1/2 cup water, boiling

Preheat the oven to 180C. Line two 9-inch round cake pans with parchment paper. Keep aside.

In a medium bowl, mix together the cream, yogurt, cocoa powder, 2 eggs, 2 egg yolks and vanilla until smooth.

In another bowl with an electric beater, beat together , the flour, baking powder, baking soda, salt, and sugar on low speed just until blended.

Add the butter and half of the wet egg mixture to the flour and beat until the dry ingredients are moist.

Increase the mixer speed to medium and beat until smooth, about 2 minutes. Gradually add the remaining wet mixture in 2 batches, beating well after each addition. Add 1/2 cup boiling water and beat until smooth.

Divide the batter equally between the prepared pans and bake until a wooden pick inserted into the centre comes out clean, about 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Remove the parchment paper.

For The Buttercream Frosting

A frosting so good, you could just lick it off !

170 grams cream cheese, at room temperature
4 teaspoons pure vanilla extract
1 cup unsalted butter, at room temperature
1 cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon corn syrup
7 – 8 cups icing sugar
3 to 6 tablespoons whole milk, at room temperature

In the bowl , with an electric beater, beat the cream cheese and vanilla together on low speed until smooth. Increase the mixer speed to high. Add the butter and beat until incorporated, about 1 minute. Reduce the mixer speed to low and beat in cocoa powder and corn syrup. Add icing sugar and beat until blended. Add 3 to 6 tablespoons of whole milk, one tablespoon at a time, beating until the buttercream achieves a spreadable consistency. If at this point its too runny, add some icing sugar till its just right, or add some milk to loosen it. Set aside until ready to use.

To frost the cake, place the bottom cake on a base. Spread a good helping of the frosting on top and even it out. Sandwich with another layer of the cake and repeat. Spread the frosting generously on the sides, and if your cake is mounted on a turing table, it should make your job easy. If not just patiently spread the frosting evenly all over. You will be left over with some frosting, but it shouldn’t be a problem if you have someone to lick it ll up for you. Alternately you could if you like make this a 4 layer cake by slicing the each cake in two halves and frosting them in between. I think since it is quite sweet, two layers works for me.

Hazelnut Crinkle Cookies

All, Baking, Featured 10 Responses »

Oct 022012

Last week Gabrielle, a very dear friend of mine, who moved to New York a couple of years ago, visited me here in Mumbai. She always wanted to visit India, and since she’s getting married next month, she decided to make this a shopping cum holistic trip. After attending a months course at the yoga ashram in Kerala, she landed here to catch up with me and get some wedding shopping done. Since she already had her bridal jewellery sorted by her inlaws, she was keen on getting some beautiful info-western fusion wedding gowns. My sister makes the most beautiful wedding lenghas and gowns, and Gabby couldn’t ask for anything more. Actually she did – she asked me to bake for her !

Recently my inlaws travelled to Istanbul, and brought back gifts for everyone from their travels. Knowing what a hopeless foodie I am, they got me a KILO of Hazelnuts. Yup a whole kilo. How apt ! I was saving them for the right occasion and recipe, and luck favoured Gabby : its her favourite nut and I had plenty. Now I was torn between making rich sinful chocolate hazelnut brownies or plain hazelnut cookies. Knowing the brownies would be heavy on the calories I didn’t want her to gain those extra pounds before the big day, and yet I had to bake something a little more than just plain old cookies. So I picked Crinkle Cookies. Having made the regular chocolate crinkle cookies many times, ( which I’m wondering why I haven’t shared on the blog yet : I will do soon ) I knew are simply irresistible.

They are crispy on the outside but with a soft chewy centre and loaded with nuts.This is where a brownie meets a cookie, the best of both worlds. The recipe calls for a jar of Nutella and 2 cups of roasted hazelnuts. There is no need to add extra chocolate, as the Nutella is enough. I used this recipe, but I had to change it to my needs. A rule for baking cookies is always do a test batch first. Never blindly follow the recipe, as ovens differ and you may not want to risk all your cookies. Try baking one or two just to make sure you get it right, before you bake the whole batch. My first two batches resulted in black bottomed and hard cookies. So I kept the cookie batter in the fridge for a couple of more hours and baked them at a lower temperature for a few minutes longer. The result is in front of you. Bake them to believe me.

Hazelnut Crinkle Cookies

Makes about 3 dozen cookies

3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cups Nutella
4 tablespoons butter, at room temperature
1-1/3 cups granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon instant coffee
1/3 cup milk
2 cups hazelnuts, toasted and finely chopped
1 cup powdered sugar

Combine the dry ingredients : flour, baking powder, and salt in a bowl and set aside. In another bowl, beat the Nutella, butter, and granulated sugar for about 2 minutes with an electric beater. Add the eggs, vanilla, coffee and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the chopped hazelnuts. Refrigerate the dough until firm, at least 2-4 hours. 8 hours worked best for me.

Preheat oven to 160 C. Line your baking trays with baking paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Take about a tablespoon of the mixture and roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a little soft, about 13-15 minutes. Transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature. Just before serving, to jazz them up, drizzle with some Nutella.

Chocolate Marquise Cake

All, Baking, Dessert, Featured 8 Responses »

Jun 072012

I don’t know what’s it about the cakes and bread in HongKong, they are simply amazing. They are light, airy, not too sweet, perfect texture, everything is so well balanced, the cream is better …. I mean I could polish off an entire cake by myself. I’d say the ingredients make all the difference. The flour, butter, sugar and ofcourse the water, the Chef’s talent and the weather. Thats pretty much everything right? From my experience of living and cooking in different countries, I can guarantee its not the same everywhere. There are hundreds of times I’ve followed the recipe to the T , but I’d still end up with a totally different product.

Last week I was in HongKong with my family for a little holiday. We did the whole tourist bit, with taking my son son to Disneyland and the beach, parks etc. Travelling with kids and feeding them on time on holidays does get a bit tricky. It’s at one such time that we ended up ordering the Chocolate Marquise cake at Starbucks for my son. And was that cake good. He loved it so much, he practically had the cake everyday ! I know what you’re thinking what a horrible mom, a cake everyday ! But hey he was on a holiday and trust me a full stomach is better than a empty one for a fussy kid. That said, I’ll tell you why that cake was hard to resist. Two layers of soft chocolate sponge sandwiched with two equally gorgeous layers of chocolate mousse – the best kind. Dusted with cocoa, I bet no one can resist it. I never thought I’d find such a goodie at Starbucks.

Back at home, I can’t stop thinking of that slice of heaven, and like a true foodie I had to try make it. Truth be told, its not the same, well it can’t be, but it is a pretty good one if it isn’t being compared. Chocolate Marquise is a decadent dessert cake, made with a light moist sponge and rich chocolaty mousse.

Ingredients

For the sponge

3 eggs
140 gms caster sugar
75 gms plain flour
2 tbsp Dutch Cocoa powder
30 gms melted and cooled butter

Mousse ( Marquise)

300 gms of dark chocolate
175 gms unsalted butter
100 ml double cream
5 eggs, separated
100 gms caster sugar (optional – don’t use if you don’t like it too sweet )

For the chocolate sponge

Preheat oven to 200°C. I made 2 small cakes using 6 ” loose bottom tins. Line the bottom with baking paper .Whisk eggs and caster sugar with an electric mixer for about 8-10 minutes or until the mixture is pale and tripled in volume. Sift over flour and cocoa powder and fold through gently. Fold through the melted butter until all combined. Pour equally into the two tins. Bake for about 15- 20 mins or still skewer comes out clean. The cake would have formed a tiny dome, but don’t worry. Remove and cool before you start slicing the dome off. Then halve the cake and keep the layers to cool completely.

For the Marquise

Melt butter and chocolate over very low heat in a heavy based saucepan or double boiler. Mix to combine and set aside.Whisk egg yolks and sugar for 4-5 minutes with an electric mixer until pale and frothy. Stir through melted chocolate and butter until combined and set aside.Whisk egg whites and a pinch of salt until firm peaks. Gently fold through the chocolate mixture. And lastly beat the cream still it hold shape and fold gently into the mixture. The mousse is ready to set.

Use the same tins you used to bake the cake, clean them well. Place the bottom layer of the sponge in both tins and pour half the mousse equally in both. Now place the second layer of the sponge giving it a little push to make sure it sits well on top. Put them in the freezer for about 30 mins and pour the rest of the mousse on top. cover and keep both the tins in the fridge overnight. This is necessary and the mouses and sponge needs to set well. When ready to serve, run a knife around the sides of the tin and push from below so the loose bottom comes up and the cake is out. Dust with cocoa powder and its ready to be eaten.

Chocolate Banana Muffins & Getting Famous

All, Baking, Featured, Miscellaneous 3 Responses »

May 112012

I know this comes late but I still have to thank my wonderful readers, family and friends for the marvellous support and kind wishes that you sent me on the 29th of April. I knew my article was coming up, but never did I fathom the love and fame that was to follow. I felt like a superstar who broke all box office records .

The week before the article, I received a call from Ismat from Times Life, saying she’d love to interview me along with a couple of very talented food bloggers. I was already jumping with excitement, cuz being featured in Times Life is big !

The day arrived and we planned to meet at Maria’s house. Walked into her lovely terrace house and met Anuja, our photographer for the day from Times Life. Just as we got started on discussing what Ismat had planned for us, in walked Kalyan. The very sweet gentleman who is the author of this fantastic blog called Finely Chopped. Truth be told I had never read either of the blogs earlier and I cannot thank Ismat enough for bringing us together. Maria is one of the sweetest people I’ve met. Bubbly, chirpy, full of life and great wisdom. A super talented mom and gypsy at heart. She writes a blog called Eat,Love,Dance,Pray,Laugh n Hug.

We had all prepared something from home and brought it along for the shoot. Since we just needed stills for the paper it only made sense to do that. Kalyan had prepared a delightful Pesto Pomfret and Tandoori chicken. I fell in love with it, cuz I’ve only had/made pomfret Indian or Cantonese style. The pesto was perfect and the fish tasted wonderful even at room temperature. The tandoori chicken was laced with sumac, which I think was brilliant. Maria had grilled some chicken with whole garlic pods (which are my absolute favorite) and some vegetables. I’m glad she did those, cuz all of us had made meat. And the show stopper for the evening was the most amazing, creamy n soft Red Velvet Cake. One bite of that and I was in cake heaven. I brought along my favorite Bang Bang Chicken and some Chocolate, Banana, Piatachios n Coconut Muffins.

We sat around for a while, plates all set up for the shoot, chatting away and posing, and soon as we were done which was about 6-6:30ish in the evening we starting picking on the food. It was too early for dinner but food so delicious and irresistible and company lovely, before we knew it we laughing and sharing tips, talking about everything from food to kids and Bollywood. We had such a blast. It was wonderful evening and am so glad I got to meet such talented fellow bloggers.

Chocolate Banana Muffins with Pistachios and Coconut

125g unsalted butter, melted
165g caster sugar
3 ripe bananas, roughly chopped
2 eggs
1 tsp vanilla extract
250 g self-raising flour, sifted
50 gms ground pistachios
45g desiccated coconut
100g dark chocolate chips
Icing sugar, to dust

Preheat oven to 200°C . I used silicon muffin cases, but the 6 0r 12 muffin mold is fine too. Process butter, caster sugar, banana, eggs and vanilla in a food processor until well combined. Place flour, pistachios,coconut and chocolate in a large bowl, then fold in banana mixture. Working in batches, place dessertspoons of mixture into the molds . Bake for 15 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Repeat with remaining batter. Serve dusted with icing sugar.

Cookies for Beginners

All, Baking, Featured 5 Responses »

Jan 312012

I’ve waited for the longest time to have my lil guy, one day, join me in the kitchen and make lots of goodies. My son is now a couple months over 2 years and its the perfect time to start involving him and introduce him to cooking and even more fun – baking. We decided to get into the whole cookie making experience, which would actually be even a first for me. I’ve never ventured into making cookies and eversince Christmas I’ve been thinking Gingerbread Men, simple vanilla cookies, melt in your mouths, the chocolate variety and sugar coated ones. Of course, we don’t eat a huge amount of sugary foods but I find that in comparison to a chocolate bar or bag of sweets, when treats are made at home the child is really able to enjoy the entire experience and hold onto it for longer. Part of the slow food movement shall we say ! Being new to this game of cooking sweets for children though, I always do a little bit of food health research before stepping into the kitchen. I just look up ‘health consultants in the UK’ to get some better quality sites as, the internet does seem to be filled with many, many untrusted sites these days. Anyway, we did make our gingerbread men, which didn’t survive long enough to take pictures of … but since I learnt that cookie making is actually so simple, I couldn’t stop of thinking of trying my hand at some more. And just then as if God was listening to me, the Donna Hay issue arrived in my mail, loaded with cookie recipes ! I encourage you to try out these simple yet devastatingly divine cookies. And before you know it, you’ll finish them and find yourself baking a new batch …. just like me .

Ingredients

(Adapted from Donna Hay Christmas issue 2011)

125 gms softened unsalted butter

110gms caster sugar

1 egg

2 teaspoons vanilla extract

225gms plain flour – sifted

1 tablespoon dutch cocoa – sifted

A pinch of salt

Place the butter and sugar in an elecrtic mixer and beat for 8 mins or until fluffy pale and creamy. Add the egg and vanilla essence and further beat for 2 mins or until combined. Add the flour little by little and beat till a soft dough forms. Remove 2/3rds of the dough and set aside. Add the cocoa poedwer to the remaining dough and beat until well combined..

Roll ech dough portion out between 2 sheets of greaseproff paper to 3mm thick and refregerate for 30 mins or until firsm.

Preheat the oven to 160C . Using a 7 cm round cookie cutter , cut 8 rounds from the vanilla dough and using a 4 cm star cutter cut out stars and place them on top of the vanilla rounds. Place the cookies on a non stick silicon mat and bake for 12-13 mins or until lightly golden.

You can use the left over cookie dough to make smaller cookie of different shapes and bake all the smaller one together for about 8 mins.

Cool on wire wrach and store in an air tight container.

Chocolate Financiers topped with Roasted Almonds in Caramel and Chocolate

All, Baking, Featured 34 Responses »

Dec 112010

Chocolate-Financiers-with-a-Roasted-Almond-n-Caramel-Topping-1

Special people deserve special treats. My son’s godmother and my best friend in this whole wide world celebrated her birthday this week. Usually I’m never in town on her birthday, but this time around I got lucky. It’s amazing how time flies when you are in the company of the people you simply adore … priceless moments. Since I’ve had very few chances to cook for my darling friend, I knew instantly I had to bake for her this birthday. She’s intolerant to dairy and doesn’t eat store bought stuff. All the more reason to make something special for her. I opted for my all time favourite financiers aka friands ‘cuz they just always turn out so good. I’ve previously made them here and here . This time around I decided to do a non-dairy chocolate version topped with a non dairy ganache (taken from David Lebovitz) and sprinkled with a Roasted Almond brittle coated with chocolate. I think they all worked so magically together … The soft, moist, delicate and not so sweet cake with a rich chocolate ganache topped with a crackling and crunchy chocolate coated roasted almonds in caramel. It was a big winner .

Ingredients

100 gms margarine/butter

100 gms grated dark chocolate grated

140 gms icing sugar

25 gms plain flour

85 gms ground almonds

3 large egg whites

The Ganache frosting

10 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup water

¾ cup margarine/butter

Roasted Almond in Caramel coated with chocolate – Topping

1 cup sugar

1 tablespoon margarine/butter

2 cups roasted almonds slivered

1 cup chopped dark chocolate

Start with making the chocolate coated almonds in caramel first . You could even start a day ahead. Melt the sugar in a pot . Stir continuously and when it all melts, with the colour starting to change and turns a rich amber colour, slip in the butter mixing it well. Add the roasted almonds. The almonds should be way more and the caramel just enough to coat it. Take off the heat and pour it out on a greased surface or marble slab. Quickly with a rolling pin, flatten it out and let it cool. Now melt the chocolate in another pot and coat the brittle in the chocolate, making a thick coating and place it on greaseproof paper and let it set. Then finely chop these up making thin chards and save them for later.

For the Financiers , preheat oven to 180C. Melt the margarine in a microwave and keep aside. Sift the icing sugar and flour in a bowl. Stir in the ground almonds and grated chocolate. Whisk the egg whites to soft peak stage and fold them into the dry mixture. Now pour in the butter and mix gently, incorporating everything together. Pour into greased financier tins or cupcake moulds until they are 3/4th full. Bake for 15 mins. Don’t overbake them, they need to be moist within. Let them cool. To make the frosting melt the chopped chocolate with the water in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water. Add the margarine and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature or just chuck it in the freezer till its set. Then scoop out and put it in a piping bag with a star nozzle. Pipe onto the cupcakes and generously sprinkle with the chocolate almond topping. Tastes best at room temperature.

Applesauce & Chocolate Cheesecake

All, Baking, Dessert, Featured 33 Responses »

Mar 112010

Green apple and chocolate ?? … You’re wondering what a weird combination . Well weird it is, but ask me why this combination and it’ll all make sense. My baby who just turned 6 months old, loves green apples. There aren’t many options available to the little boy and with just pureed apples(red and green), carrots, pears, bananas and rice cereal, I can say he has a pretty darn good choice . So that explains the green applesauce, and for the chocolate … Baby cannot eat cake at 6 months, so I’m gonna have to eat it , n I like chocolate. At this age its more for mommy’s excitement, than for the baby, and so to celebrate his 6 month birthday, I made him this cake which he had great fun diving into with his bare hands, squishing it and getting it all over the place. Of course he did get a teeny weeny lick of the applesauce but the rest was all for me

Ingredients

For the Applesauce Cheesecake

300 gms steamed and pureed green apples (choose the tart one packed with flavour )
200 gms cream cheese
200 gms whipped cream
100 gms caster sugar (add more if you like)
1/2 green apple chopped into tiny bits
1 sachet gelatin powder
1/2 cup apple juice

Dissolve the gelatin in 2 tablespoons of hot water and keep aside. Beat the cream with an electric beater till its fluffy and holds. Keep aside. Now beat cream cheese till it is smooth and add the applesauce and caster sugar. Fold well making sure its all mixed in thoroughly. Now fold in the whipped cream and prepared gelatin. Add the chopped bits of apple and give it one final stir and pour over the cake layers alternately. Cover with cling wrap and let it set overnight in the fridge.

For the Chocolate Cake Layer

3/4 th cup + 2 tablespoons flour
3/4th cup unsweetened cocoa powder
7 eggs
13/4 cup sugar.

Preheat oven 180C. Sift together the flour and cocoa powder and set aside. With an electric beater, in a large bowl, beat the eggs to blend. Gradually add 1 1/2 cups of sugar and beat on medium high speed until a slowly dissolving ribbon forms when the beaters are lifted. Gently add the sifted flour mix , folding in carefully trying not to deflate the air. Mix well and pour into the baking tin. Bake for 20 mins or skewer comes out clean. Remove and cool on wire rack. Now if you are doing small individual ones , cut out the layers using a mould. Or if you are layering then in the same tin, just slice it horizontally through the centre. Now soak the layers with the apple juice and then layer them with the cheesecake mixture. When ready to serve, top with some whipped cream and a slice of green apple.

Boozy Balls for Christmas

All, Dessert 14 Responses »

Dec 192009

With just a week to go for Christmas, these Rum Balls are just the thing to make for people like me who have risen up late for the occasion. They look decadent, are very rich, full of flavour, great to serve your guests at dinner and they also make beautiful presents. I cannot begin to tell you wonderful these are, trust me when i tell you, as i couldn’t resist having a couple whilst making them. With strong flavours of coconut and rum, enveloped in lovely chocolate fudge and cookie layers, these are not only lovely to eat but also fun to make. I started the day before and made them in 3 stages. Kinda took up the whole day as its insanely warm here and it takes longer to chill and set. Its the worst weather to handle chocolate, cream, icing … basically anything that requires cooling and setting. I think I’ve whined about this constantly in my earlier posts. For those of you living in cooler countries these should be a no hassle recipe. Make them, chill them, serve them as it is with some dessert wine, or wrap them in chocolate wrapping paper and then in individual pretty cases, hang them on your Christmas tree or set them on your dinner table. They look gorgeous in every way. Just make sure you store them in an airtight container.

Ingredients

200 gms the bestest dark chocolate you can lay your hands on.
120 gms creme fraiche ( if you cannot get it, use double cream. Works equally well )
20 glaze cherries marinated overnight in rum
150 gms cinnamon n coconut cookies crushed ( use any coconut cookies/macaroons you like)
60 gms sifted icing sugar
45 gms sifted cocoa powder
90 gms unsalted butter, melted and cooled
2 tbsp dark rum
60 gms desiccated coconut

Chocolate coating

200gms the same chocolate
100 gms unsalted butter
Silver Vark to decorate

Melt together the chocolate and creme fraiche in a saucepan over low hear till melted and smooth. Pour in a wide bowl/box and chill till it all firms up. Get in there with your hands and scoop out about 20 balls. Its a very sticky and goey process as the fudge melts in your hands so you got to be quick. If you don’t get perfect rounds at this point its ok. You can re shape them once again after they have cooled. I like to make these first so i have equal size balls. Now place a cherry in between and and mould it around. Place on a baking paper and chill till firm. For the coconut layer mix together the coconut cookies, coconut, icing sugar, rum, butter and cocoa powder. Mould a thin layer of this mixture around the chocolate balls, and chill them again till they have set. For the final stage, melt together the butter and chocolate in the microwave and stir well to combine. Now using a skewer dunk the balls one by one in the chocolate and line them on a baking paper and return to the fridge till finally set and looking glossy. Decorate with silver Vark.

A Very Rich Italian Chocolate Cake

All, Baking 34 Responses »

Jan 232009

Its got what every chocoholic dreams of … the perfect crackling exterior, the soft squidgy intensely chocolaty interior with just the right amount of nuts and hint of alcohol … take a bite of this cake and you can feel it melt away on your tongue, satisfying you to the very core … there is never such a thing as too much chocolate … I think this must be the food of God !

I’ve been away for long, and i couldn’t think of a better way to get back to my baking/blogging than this absolutely rich, flour-less and butter-less chocolate cake. I have a lot of catching up to do, but until then i leave you with this cake, see if you can resist it

Plain flour to dust
A wee bit of butter to grease the baking tin
125 gms hazelnuts
100 gms walnuts
225 gms blanched and peeled almonds
225 gms good quality dark chocolate (70%)
50 ml Amaretto
50 ml Tia Maria
2 Tablespoons black coffee
1 tsp ground cinnamon
2 tbsp milk
220 gms caster sugar
5 large eggs – separated

Preheat oven to 180 C. Grease and dust with flour a 24″ cake tin, and line the bottom with greaseproof paper. Place the hazelnuts and walnuts on a baking tray and lightly toast them. Let them cool. While the nuts are baking pulse the almonds and chocolate in a food processor until the consistence of breadcrumbs. Transfer to a large bow and stir in the Tia Maria, Amaretto, milk, coffee, cinnamon, and half the sugar. Add the egg yolks one at a time mixing well. Now take the walnuts and hazelnuts and blitz them coarsely in the food processor and add it to the cake mixture and mix well. in another clean bowl, whicsk te egg whites till stiff and then add the rest of the sugar and beat till shiny. Now very slowly fold in the whites spoon by spoon, without knocking out too much air. Pour into baking tin and bake in middle shelf for 1 hr or skewer comes out clean. Serve with a dollop of mascarpone or rich vanilla ice cream or just some good ole coffee/dessert wine !

Matcha, Mascarpone n Dark Chocolate – Happiness !

All, Dessert 87 Responses »

Sep 182008

Do you ever have one one those days, when you’re feeling a bit low, and you start asking yourself questions .. why ? Well last weekend i was feeling exceptionally low, and started asking myself, ” What is happiness ?” – ” How do you define Happiness ?” … n then i went on n asked everyone i met for the rest of the week … here are a few replies i got …

- Happiness is exploring new places, tasting new things

- Happiness … depends, right now drinking tea and enjoying the cool weather is happiness. I wouldn’t change for anything.

- Happiness is…(profound) knowing that sadness exists …(practical) Sharing a great meal w/love

- Happiness is with Friends and Family

- I define happiness as … sitting quietly on my front porch, watching a rainstorm dance by, observing all of nature joyously celebrating it’s abundance

- I define happiness as … walking through the dewy summer grass barefoot, the smile on a person’s face upon seeing you, the warm sun shining on your face, the feeling of being completely loved faults and all

- Happiness is … having the freedom, health and opportunity to do great things for myself and others.

- Happiness is being at peace with myself and those around me and being able to give

- I define happiness as … standing in the rain and really feeling every single rain drop that touches you, and knowing that each drop is a not a tear from God above but a drop of his everlasting love falling sown on us.

- Happiness is … comfortable shoes …

- Happiness – Simple stuff: a child laughing, sun shining, flowers blooming, art, feeding people, helping others in need … all make me happy!

According to me there is no perfect definition for happiness. Everyone has their own meaning to it. For some its a long time achievement for some its momentary happiness. I believe happiness is based on happenings, its a fleeting emotion that comes and goes. Takes you up high and at times, low below. Happiness to me comes from little things, from simple joys of day to day life. To me its not a goal … but a feeling of Joy. Joy comes with happiness, you can’t have joy and at the same time you’re unhappy … How do you define happiness … What makes you happy ??

Matcha Green Tea Mascarpone n Dark chocolate Cake

Its always a good thing to have some layers of cake in the freezer. Always comes in handy for these kinda days, when you’re really not upto baking, yet desire something sweet. I always have a layer of genoise n chocolate cake for emergencies … sometimes i get irresistible pangs of sweet cravings, and so i have to be prepared So with the cake at hand, making this dessert cake becomes extremely easy.

1 + 1/2 tsp Matcha green tea powder
1-2 tbsps hot milk
4 tbsps mascarpone
4 tbsp cream
2 tbsp caster sugar
1 + 1/2 tsp gelatin powder dissolved in 3 tbsp water
1 layer of chocolate cake

If you want to make them in individual molds, start with cutting the shapes out in the chocolate cake, 3 layers for each mold. If using one loose bottom round tin, then double the quantity of the ingredients, and take 3 layers of cake. Dissolve the Matcha with the hot milk. Let it cool. Loosen the mascarpone with the cream and beat it up together. Add the sugar, matcha and the gelatin mixture and mix well. Place the bottom layer of the cake in the tin, and pour some of this mixture on the top. If you find it too thick then add some more cream before you pour it on top. Put this in the freezer and let it set. The gelatin will make it set quickly. Once you think its firm enough, repeat this step with the second layer, and then the third. Finally let it set overnight. When you’re ready to serve, loosen the cake and remove from tin. Sprinkle with grated chocolate. Alterately you could just make it in a glass. I cut the broken corners of the chocolate cake and set this dessert in a glass. And the glass version does not need gelatin. Just keep the mascarpone mixture thick, and pour it over the top. This would make for more of a Matcha n Dark Chocolate dessert smoothie Enjoy !

Matcha, Mascarpone n Dark Chocolate - Pure Bliss !!

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