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Posts Tagged ‘chocolate’

Easy egg-less chocolate cake

Posted in desserts, family, tagged , , , on March 22, 2013 | 10 Comments »

You guys know HOW much I love eggs. I first revealed my undying love for them in this post on Creamy baked eggs.


I love their versatility – how you can bake, fry, boil, steam, and poach them. I love how they add their wonderful creaminess to everything you drop them in. They make soups yummier, pies glossier, sandwiches dreamier, and no self-respecting dessert is ever egg-less.


Or so I thought.


I’m the first person to stick up my nose at “egg-less” cakes. I view them with great suspicion, kinda how I view math.


Math problems


But a couple of days ago, I had to bake an egg-less cake. It was for my cousin’s birthday and some of her friends don’t eat eggs. (I need to meet them and set them straight.)


I wanted this cake to be gooey and moist. And that’s quite the opposite of what egg-less desserts usually are.


Then I chanced upon this blog. One look at the picture and I knew I had to try it.


The batter was the first sign this was going to be good.


Egg-less cake batter


The cake came out crazy moist and utterly chocolately. I could not believe that it had no eggs. How was this possible?


Egg-less cake 1


I think the magic ingredients are the yogurt and the coffee mix. Whatever it is, this has become my favourite chocolate cake and you’ve got to try it.


Egg-less cake 2


Sorry, eggs. I still love you. I promise.


Egg-less chocolate cake
Largely adapted from: Maria’s menu


Prep time: 10 mins
Cook time: 35-40 mins
Serves: 10


Inside the cake


Ingredients:


For the cake


220 g plain flour, sifted
1/2 tsp baking powder
1 tsp baking soda
6 heaped tbsp cocoa powder
165 g sugar
110 ml vegetable oil, plus extra for greasing
1 tbsp strong coffee powder dissolved in 50 ml boiling water
50 ml milk
50 g yogurt
1 tsp vanilla extract


For the frosting


60 g butter, at room temperature
2 heaped tbsp cocoa powder
150 g icing sugar, plus more if needed
2 tbsp hot milk, plus more if needed
1 tsp vanilla extract
sprinkles, optional


Egg-less cake 3


Method:


For the cake


1. Preheat the oven to 180º C. I used a foil tray to bake this cake since I had to transport it, but you can also you a regular 8-inch round cake tin. Grease and line with parchment.
2. In a large mixing bowl, add all the dry ingredients. Make a gap in the centre and add the wet ingredients. Whisk everything thoroughly until well combined. You should have a smooth batter with no lumps.
3. Pour into the greased tray/tin and bake for 35-40 minutes. Leave to cool on a wire rack.


For the frosting and assembling


1. Mix all the frosting ingredients (minus the sprinkles) and whisk together thoroughly till you have a smooth frosting. You can add more icing sugar to make it stiffer, or loosen it with more milk if you like.
2. Once the cake has cooled, transfer it to a serving plate (if you baked in a tin) and cover the top with frosting. Scatter over sprinkles if you wish. This cake is gooey, and doesn’t slice very neatly, but that’s a small price to pay for the yumminess :) If you prefer neat slices, chill for about an hour before slicing.


Look at this happy face. This is why I bake :)


Happy face!



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100th post: How to be irresistible to women and a Masterchef giveaway!

Posted in desserts, giveaway, lists, tagged , , , , , , , on February 18, 2013 | 16 Comments »

This is my 100th post.


That means I have sat down in front of a computer exactly 100 times, writing and sharing my recipes and life with you all.


This post is a big, big thank you to all of you for reading, and commenting, and chatting, and being so encouraging. I love you guys!


Now when I asked everyone what they want my 100th post to be about, most said a decadent recipe, others said an embarrassing story, and still others said a top ten list of something fun.


A 100th post is a pretty big deal right? So what do you say we do ALL 3! And I’ll throw in a giveaway for good measure! :D yay!


First up, since we’ve just had Valentine’s Day and all that, I present my romance-themed top ten list.


Here’s my top ten list on How to be irresistible to women. (Since I’m a woman, clearly, I am an authority on this subject. Men I hope you’re reading :P )


1. Cook us a meal. Even if it’s just once in a while. Men who cook are sexy.
2. Be clean. Like not just fancy clothes, but the parts you think no one notices, like your toes and behind your ears.
3. There is no such thing as too much cologne. There is however, a thing as too little.
4. We may pretend we don’t care about things like flowers and chivalry and little surprises, but we secretly do. So be a gentleman.
5. Be good at something. Writing, dancing, being funny, mountain biking. Anything. But definitely something.
6. Love animals. Especially puppies. Don’t cringe when they lick your face and give you kisses. Smile instead.
7. Be an excellent hug giver. Hugs are important. Hugs are crucial. Just hug. And lots. Okay?
8. Read. Non fiction, Game of thrones, Asterix, 50 shades of Grey. Just read. (Don’t pretend you’ve not been tempted to read that last one there.)
9. When we ask you to sing us song, just sing it. We know you’re not Michael Buble. Just sing anyway, won’t you?
10. Be honest. Bare, naked honest. There is nothing we want more.


Ladies, do you agree?


Men, are we asking for too much? No, right? :)


Okay, now for the decadent recipe you wanted. When my friend Stuti brought me back this divine Balsamic vinegar from Modena, I knew I had to do something special with it.


Balsamic vinegar


What did I do? I soaked some strawberries in it and used them to top this Chocolate cheesecake.


Chocolate cheesecake 1


The cheesecake has an oreo base, a chocolate cream cheese centre, is topped with cream, and then balsamic-soaked strawberries with their juices over that.


You ask for decadent, and I deliver decadent baby.


Chocolate cheesecake 2


Eat only one sliver at a time, unless you enjoy passing out from over-eating in the middle of the day.


Mostly I just stared at this gorgeous thing.


Chocolate cheesecake 3


It was sinfully smooth and creamy.


Chocolate cheesecake 4


And the slightly tart and sticky strawberries were such a wonderful foil to the rich, dense, cream cheese.


Chocolate cheesecake 5


Make it on a special occasion and watch it vanish before your very eyes.


Chocolate cheesecake 6


Chocolate cheesecake with balsamic-soaked strawberries


Prep time: 30 mins
Cook time: 65 mins
Serves: 10


Ingredients:


For the cheesecake


2 packets of Oreo cookies, cream removed
2 tbsp butter, melted
250 g dark chocolate
900g cream cheese
225g caster sugar
2 tbsp flour
1 tbsp vanilla extract
4 eggs


For the topping


200ml thick cream
2 tbsp balsamic vinegar
1 tsp caster sugar
about 15-20 strawberries


Method:


For the cheesecake


1. Preheat the oven to 160º C. Put the oreos in a ziplock bag and bash with a rolling pin until you have crumbs. Pour into a bowl, add the melted butter and mix well. Layer the base of a 9-inch springform tin with the crumbs, pressing down well so they are packed tightly. Bake for 5 minutes.
2. Melt the chocolate in the microwave or double boiler and set aside. Using an electric whisk, mix together the cream cheese, sugar, flour, and vanilla extract. Add the melted chocolate and continue mixing. Then add the eggs, one at a time, mixing until everything is well blended. Do not overmix.
3. Pour the cheesecake batter into the tin and bake for 1 hour. Switch off the oven and leave the tin inside until the cheesecake is completely cool. Run a knife around the inside edge of the tin to loosen the sides of the cheesecake and then refrigerate for 2-3 hours once cool.


For the topping


1. Thicken the cream by whipping it well.
2. Mix the balsamic vinegar and caster sugar together. Pour over the strawberries, give it a gentle mix, and set aside for a few minutes.


To assemble


1. Remove the cold cheesecake from the tin carefully and place on the serving plate.
2. Top with the whipped cream and balsamic-soaked strawberries. Pour the juices over and serve in slices.


Chocolate cheesecake 7


For those who wanted to see something embarrassing, I’m sharing this video of my colleagues and I doing the Gangnam style. We performed in front of the whole office and it was crazy amounts of fun. I’m the one in a dark pink tee :P


And now for the **GIVEAWAY**!!! I thought long and hard about what to give away this time, and I finally decided on this book by my most favourite chefs in the whole world.


Your Place or Mine Book


I still can’t believe I cooked for them a few months ago.


The book is full of easy recipes and really cute cartoons, and it’s written in George and Gary’s inimitable style.


To win this wonderful book, just comment below and tell me which is your favourite post on my blog. Yup, that’s it.


I’ll announce the winner by a random draw in 2 weeks time, so comment away :)


Now here’s one last look at the cheesecake. You know you want to.


Chocolate cheesecake 8


Thank you for being so wonderful. Have a happy, happy week ahead!


Love and hugs,
Storm


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Christmas crazy and 3-ingredient Nutella brownie bites

Posted in desserts, family, friends, holiday, tagged , , , , on November 28, 2012 | 9 Comments »

It’s one month to Christmas. Welcome to what I call my looney-with-excitement month.


Here’s a taste of some of the Christmas craziness in my life:


- Last Saturday Mom and I bought (wait for it), 10 kilos of dry fruit. Yes, 10.
We got raisins in all colours, shapes, and sizes which will be mixed with walnuts and other stuff and then baked into some deadly good cakes by Dad.


- I’ve done some preliminary gift scouting and 2 3 5 lists have been made. I always struggle with present ideas for men – dad, brothers, uncles, friends. What do you buy the men in your life? Tell me please!


- Mom and I are discussing Christmas party menus every time we talk. Seriously. Every. Single. Conversation. Let me tell you now, some fantastic ideas have been born. If you’re invited to my home for Christmas, you’re in for a treat.


- I’ve changed my ring tone to Baby it’s cold outside. I ADORE Christmasy music. I asked a friend the other day if it was too early for Christmas music and I was laughed at. It isn’t too early, is it? Come on!


- My Christmas madness is totally understood by some adorable friends of mine. I’m discussing gift options with Abhik and decorations with Varun who has already put up his tree! They’re fabulous btw and totally looney about Christmas like me. You should say hello to them on Twitter!


- I bought some sparkly metallic red and green cupcake wrappers. So pretty and perfect for this season! Festive cupcakes shall be made.


What I’m saying is, this is a wonderful time. The build-up to a time with family and friends and celebration. A time of joy and warmth and sharing.


I wish everyone would get into the spirit already!


I know, I know. You’re tired and grumpy and lazy and it’s cold and you just want to curl up and sleep, but if you have 12 minutes and 3 ingredients, I can show you a shortcut way to feeling wonderful.


Make these Nutella brownie bites.



All you need is flour, eggs, and the food of the Gods: Nutella. Everyone has flour and eggs at home. Oh you have jar of Nutella too? You may be my soulmate.


These little bites are fudgy, full of that rich hazelnut chocolate flavour we all love, and delicious both warm from the oven or at room temperature.



Could there BE a simpler way to eat something yummy and ring in the festivities? (Yeah, I totally said that like Chandler :P )



3-ingredient Nutella brownie bites
Recipe adapted from: Laura’s Sweet Spot


Prep time: 5 mins
Cook time: 12 mins
Makes: approx. 30 mini bites



Ingredients:


2 eggs
1 jar (350g) Nutella, at room temperature
10 tbsp plain flour


Method:


1. Preheat the oven to 180º C. Line mini cupcake trays with mini cupcake paper cases. I used about 30.
2. Mix the eggs and Nutella together. Then stir in the flour until everything is well combined. The batter is quite thick and sticky. Don’t worry- it’s supposed to be like that. Spoon about 1 heaped teaspoon full into each paper case and bake for 12 minutes. Cool on a wire rack and eat!



Happy pre-Christmas my lovelies :)

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Dark chocolate tartlets

Posted in desserts, tagged , , , on November 21, 2012 | 6 Comments »

Much has been said about chocolate.


I’m pretty sure wars have been fought over it.


A box of it is what life is like. (Yes Forrest, I agree.)


It melts at body temperature, which is one reason why we are so completely under its spell.



It’s a proven weapon against Dementors, and I have a feeling it would work equally well against werewolves.


Chocolate fixes things. When I’m having a bad day, 90% of the time, chocolate can make me feel about 75% better almost instantly.


(Okay that was too much math. I feel a bit dizzy.)


I think chocolate is in the same family of things as puppy kisses, mommy hugs, and lazy Saturdays. It brings the kind of happiness that makes you close with eyes with a sigh. It makes you feel like everything is right. Even if it’s just for a while.


In my opinion, the BEST way to eat chocolate (other than straight from a packet) is as ganache.


I’m always looking for ways to eat chocolate ganache in non-crazy manner. Seriously, it’s dangerous when there’s a bowl of silky, dark chocolate ganache around. You could look the other way for 2 minutes and I would have inhaled it.


So I try to be grownup and use the ganache as a cake filling. (Smart, right?)
I sometimes drizzle it over cupcakes. (Genius, I know.)
And then I also roll it into truffles. (Whaaa? You love me? I love you too.)


Always thinking of new ways to transfer ganache from the bowl to my mouth, I decided to try tartlets!


A crisp, slightly salty, pastry shell would be the perfect vehicle for the deliciously chocolately ganache.


I didn’t want to do a butter pastry, since I was already getting my gazillion calories from the tub of ganache.


I decided to try pastry with Canola oil instead- a MUCH healthier alternative and so much quicker than working with butter.


The results were super. The pastry was just right- crumbly and soft, with a touch of salt. It was the perfect foil to the sinful, sweet ganache poured into it.



Chocolate win!



Dark chocolate tartlets


Prep time: 25 mins
Cook time: 15-25 mins
Makes: 6-7 tartlets or 1 large tart


Ingredients:


250 g plain flour, sifted
1 tsp salt
125 ml Canola oil (I used Hudson), plus extra for greasing
50 ml cold milk
1 egg, beaten


For the chocolate ganache


500 g good-quality dark chocolate
1 tbsp milk
200 ml cream
2 tbsp Cointreau (or any other liqueur of your choice), optional
sugar flowers to decorate, optional


Method:


For the pastry


1. Preheat the oven to 240º C. Mix the flour and salt together in a large bowl.
2. Add the oil and milk and stir vigorously with a fork to combine everything. Then use to your hands to bring the dough together. This will happen quite easily (it’s not a sticky dough) so be careful not to overwork it.
3. Grease small tart tins or one large tart tin (with removable base/s) with oil. Divide the dough and place in the tart tins. Work the dough into and all around the base and sides of the tin using your fingers. Try to keep it in as even a layer as possible.
4. Cover the tins with a piece of baking parchment and top with baking beans. Bake in the pre-heated oven for 10 minutes (small tarts) and 15 minutes (large tart).
5. Remove the parchment and beans. Make a few holes on the base of the pastry with a fork, brush with egg wash, and bake for another 3 minutes (small tarts) and 5 minutes (large tart). Remove from the oven and set aside to cool.


For the chocolate ganache and assembling


1. Chop the chocolate into small pieces. In a double-boiler, melt the chocolate with the milk. Remove and set aside.
2. In a separate bowl, heat the cream over low heat, stirring. Add the Cointreau and stir well. Remove from the heat and pour into the chocolate mixture. Stir well until you have a shiny ganache.
3. Pre-heat the oven to 180º C. Pour the filling into each tart, and pop back in the oven for 2-3 minutes. Remove and cool, before decorating with a sugar flower and placing in the refrigerator for about 2 hours to set.




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It’s-all-about-the-(coffee)-frosting cake

Posted in desserts, family, tagged , , , on October 19, 2012 | 12 Comments »

You know when you’re having one of those days.


Crawling out of bed requires superhuman strength.


Your hair decides to play a cruel joke on you.


You pull out a shirt to wear and discover a button is missing.


Usually more awful things compound your already miserable day.


Things like paper cuts, annoying emails, vegetarian lunches, and people with too much attitude and too little intelligence.


It often leaves me wondering:



Sometimes I lose it and do a Dory:



Then I call my mom and she doesn’t answer the phone. Then I call my dad and he doesn’t answer. Then I call my brother and he doesn’t answer.


And I’m all like:



Then they all call back and I yell and then I feel sad because the truth is I really miss them :(


I realise I’m being very specific here, but you get the general feeling don’t ya?


When you’re feeling like that, this cake is what you need.



There is a scientific reason behind it: the proportion of the frosting to the cake is directly proportional to the good feelings you will get once it’s in your belly. And this cake is all about the frosting, baby.



Now we could just eat the frosting. And although that sounds soo wrong and soooo right at the same time, we will do the adult thing and smear it over some cake before sticking our face in it. Okay?



Look at this piece. Come to Momma.



More frosting than cake. That is my new motto. It’s a good one, wouldn’t you say?
Have a super super weekend, my darlins!


It’s-all-about-the-(coffee)-frosting cake


Prep time: 20 mins
Cook time: 25 mins
Serves: 8


Ingredients:


For the cake


80 g plain flour, sifted
40 g cocoa powder, sifted
1 tsp baking powder
120 g caster sugar, sifted
120 g butter, melted and cooled
2 eggs
4 tbsp milk
2 tbsp coffee powder
1 tsp vanilla extract


For the frosting


120 g butter, at room temperature
150 g icing sugar, sifted, plus more if needed
2-3 tsps coffee powder dissolved in 2 tsp warm water
edible sprinkles (optional)


Method:


For the cake


1. Preheat the oven to 180º C. Line a 9-inch square tin with baking parchment and grease lightly.
2. Mix the flour, cocoa, baking powder, and sugar in a bowl. Then add the butter, eggs, and milk, and stir well till you have smooth, glossy batter.
3. Add the coffee powder and vanilla extract and give it another mix.
4. Pour the batter into the prepared tin and bake for about 25 minutes or until the cake moves away slightly from the sides of the tin. Remove from the oven and let it cool a little in the tin. Then remove from the tin, peel off the parchment, and leave to cool completely on a wire rack.


For the frosting


1. For the best frosting evaaaaa, mix the butter, icing sugar, and coffee together. Depending on how stiff you want it, add more icing sugar and continue to mix well until you have your desired consistency. I like it quite gooey and fabulous as you can see :P
2. Smear this delicious stuff over the cooled cake and decorate with edible sprinkles, if you want. (Also, lick the bowl clean. Go ahead, I won’t tell. :D )



Feel better, don’t ya? :D



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A short holiday and some Quick and easy brownies

Posted in desserts, family, holiday, tagged , , , , , , , , on October 4, 2012 | 7 Comments »

I just got back from a blissful 5 days in the hills.


Every meal I ate consisted of portions of food that in any other place would be enough to feed at least five adults.



I stared in amazement at beautiful mountains and dark trees.




Told a few monkeys and at least one gorgeous butterfly how I was feeling.





Went on long drives through winding roads and felt alive. Saw some breathtaking sights.



Drank out of these darling mini bottles. Aren’t they just the perfect size?



Spent time with my baby cousins and realized they’re growing into wonderful people. Made me wish I could slow down time a little.




The problem is I’m back now and it’s back to the grind.


I’m not complaining really – but that’s because of these divine, dark, delicious things.



Will you look at them? I know you can’t compare it to a beautiful misty mountain, but I promise this tastes better ;)



So easy to put together, these dark brownies will put you in a holiday mood no matter where you are.


Make some today and be transported!


Quick and Easy brownies
Recipe from: Donna Hay


Prep time: 15 mins
Cook time: 35 mins
Serves: 10


Ingredients:


150g butter
275g caster sugar
75g cocoa powder
1 teaspoon vanilla extract
3 eggs
75g flour, sifted



Method:


1. Preheat oven to 160°C. Place the butter, sugar, and cocoa powder in a pan over low heat and stir until the butter has melted. Pour into a bowl and add the vanilla and eggs (one at a time), whisking well. Add the flour to the mixture and whisk to combine.
2. Spoon the mixture into a 20cm-square cake tin lined with baking paper. Bake for 30–35 minutes or until centre is just set. Cool in tin and cut into squares to serve.


Here’s a bonus picture of me goofing around. Thank you Dad for patiently taking pictures of me while I danced around tall trees. (Some of the other pictures are taken by him too.)




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Cuteness a.k.a Mini chocolate cupcakes

Posted in desserts, friends, tagged , , , , on July 27, 2012 | 3 Comments »

Miniature versions of things are adorable. Don’t you think?


Like tiny animals? Or small bottles? Little books and teeny-weeny envelopes?


If you like the full-sized version of a particular thing, chances are you’ll go awww when you see the miniature version.


I’ll give you an example. You like regular sized cupcakes?


Then you’ll love these! :)



Such cute little things, no?


These mini chocolate cupcakes are so pretty, it’s hard to eat them. Perfect for those sudden sweet cravings, and just the right non-guilt inducing size, these babies are delicious.



Make them for special friends like I do. Or make a secret batch just for yourself. (Like I do too :P )



Mini chocolate cupcakes


Prep time: 15 mins
Cook time: 10-12 mins
Makes: 15-18 (depending on how small your liners are)


Ingredients:


40 g plain flour, sifted
20 g cocoa powder, sifted
60 g caster sugar
1 tsp baking powder
60 g butter (melted and cooled)
1 egg
2 tbsp milk
1 tsp vanilla extract


For the icing


60 g butter, at room temperature
60 g icing sugar, plus a bit more if needed
2 tsp milk
1 tsp vanilla extract
food colour of your choice (optional)
sprinkles of your choice (optional)


Method:


For the mini cupcakes


1. Preheat the oven to 180º C. Mix the flour, cocoa, sugar, and baking powder together in a bowl. Make a well in the centre and add the butter, egg, milk and vanilla. Stir well until everything is combined and you have a glossy, smooth batter.
2. Line a cupcake tray with mini cupcake liners. (I use one 12-holed tray and one 6-holed tray.) Carefully spoon the batter into each liner. Fill each one about two-thirds full.
3. Bake in the preheated oven for 10-12 minutes. Remove from the oven and cool on a wire rack.


For the frosting


1. With an electric whisk, mix the butter and sugar together with the milk and vanilla. Add a few drops of your chosen food colour and mix again.
2. The frosting should be soft and creamy with no lumps. If you plan to pipe with a paper bag, you will need to add more icing sugar to make the frosting stiffer. If you choose to just spoon the frosting onto the cupcakes like I did, it’s nice to have a softer frosting.
3. Pipe or top a little frosting onto each of the cooled mini cupcakes. Decorate with sprinkles.




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5-ingredient Dark Chocolate Mousse

Posted in desserts, tagged , , , on July 20, 2012 | 6 Comments »

It’s Friday. And that means happy things are near.


The weekend. Late nights and sleeping in.


Brunch. Friends and laughter.


Reading. Baking cupcakes.


Long phone conversations. Not setting the alarm.


Small things. But happy things.


This chocolate mousse is a bit like that.



Small, yet it carries the power to bring closed-eye smiles and deep contented sighs.


The best part is it only takes about 15 minutes to make.


Try it, and watch your weekend get even better :)



5-ingredient Dark Chocolate Mousse


Prep time: 15 mins
Makes: 4 large servings


Ingredients:


300 ml cream
100 g dark chocolate, chopped into pieces
1 tsp vanilla extract
1 egg white
50 g caster sugar


Method:


1. Heat about half the cream in a pan until it just starts simmering. Take it off the flame and add the chopped chocolate. Stir well until the chocolate melts and you have a rich ganache.
2. Fill another large bowl with ice and make the pan with the ganache sit in it. Add the remaining cream and the vanilla extract, and beat with an electric whisk for a few minutes, until the cream is incorporated. The mixture should be at the soft-peak stage.
3. In another clean, dry bowl begin to whisk the egg white. Add the sugar a little at a time and keep whisking until you have stiff peaks.
4. Fold the egg-sugar mixture into chocolate ganache gently until it’s well mixed. Transfer into serving bowls or wine glasses (if you’re feeling fancy :P ) and chill in the refrigerator for at least 2 hours before eating.



Giveaway winner: The winner of my first ever giveaway -the Cakes and Cupcakes book (chosen by random draw) is Archana_Kartha! Congratulations! Email me (charis1984@gmail.com) your postal address so I can send this book out to you. For the others- this is the first of many giveaways, I promise. I wish I could send each and every one of you cupcakes! :)


Have a fun weekend :)



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Dark chocolate and peanut butter cake

Posted in desserts, family, tagged , , , , on July 4, 2012 | 1 Comment »

Do all mothers think their children will never get fat?


This must be the case because my mother just got me this:



It’s a one kilo jar of peanut butter!


Let’s stare at it in disbelief for a minute longer, shall we?



*disbelief* turns to *complete glee* :D


My mind’s been whirling with peanut butter recipe ideas, but I got off the merry-go-round at Dark chocolate cake with peanut butter frosting station.



This cake is delicious by itself- it’s incredibly fluffy and soft and not too sweet. Like your grandmother. Add the peanut butter frosting, and watch it transform into something wicked and sexy. Like _____. (Fill in whoever floats your boat. I’d say Hugh Jackman :P )



The frosting still tastes and feels like peanut butter. It has all the gooey, stick-to-the-roof-of-your-mouth goodness that we love about peanut butter.


Fun way to start the peanut butter celebrations! Don’t you think?



Thanks Mom :)


Dark chocolate and peanut butter cake


Prep time: 10 mins
Cook time: 30 mins
Serves: 12


Ingredients:


150 g plain flour, sifted
90 g cocoa powder, sifted
240 g finely ground sugar, sifted
2 tbsp baking powder
2 tbsp coffee powder
240 g butter, salted is fine, but melted and cooled (plus a bit more for greasing)
1 tbsp vanilla extract
4 eggs
50 ml cream


For the peanut butter frosting


150 g peanut butter
150 ml cream


Method:


For the cake


1. Preheat the oven to 180º C. Line the base of a 9-inch round cake tin with parchment and grease the base and sides. Mix the flour, cocoa, sugar, baking powder, and coffee in a large bowl. Add the butter, vanilla, and the eggs (one at time) and mix everything together well. Stir in the cream vigorously.
2. Pour the batter into the prepared tin and bake in the pre-heated oven for 30 minutes or until a skewer comes out clean.
3. Remove and leave on a wire rack to cool before removing from the tin.


For the peanut butter frosting


1. With an electric mixer, mix the crap out of the peanut butter and cream! You’re done! :)


To assemble- Gently slice the cake horizontally in half. Slather on half the frosting and top with the top half of the cake. Spread the remaining frosting over the top of the cake. Serve! (This cake tastes best at room temperature.)



Also, have you guys checked out this fun contest that ITC is running? All you have to do is upload a picture of you having a fun moment at any of the ITC hotels and you could win a 2 night/3 day stay at any ITC hotel of your choice! Pretty cool, right? I’m entering of course. If you want to, click here.



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A tree you’d love to eat

Posted in desserts, friends, tagged , , , , , on May 24, 2012 | 18 Comments »

Say hello to another Lord of the Rings dessert.


It’ll be easier, because unlike the last one, this one actually has recognizable eyes! :)


From the second movie of The Lord of the Rings trilogy- The Two Towers, here is my rendition of an Ent.



What is an Ent?


Very simply- a talking, walking, Middle-earth inhabiting tree.


Here’s an Ent from the movie.



Mine’s cuter, right?


The best part is this tart doesn’t taste like tree at all.
It’s quite yummy actually.



I’m assuming not all of you are going to drop everything you’re doing and run off to make a tart that looks like an old tree. So I’ll give you a brief version of the recipe. Just holler in the comments below if you want anything explained in more detail.


I made my basic pie crust.
Topped it with a coffee-cream filling.
Over that went a semi-solid ganache that I shaped into a generic tree bark.



I used brown icing for the eyes and used a fork for some texture over the ganache.


I also made chocolate leaves!
This is easier than you think.


I melted white chocolate and coloured it green. Then I washed some real leaves and coated the reverse side with the green melted chocolate.
After about an hour in the fridge, I simply peeled off the real leaf and was left with gorgeous, bright green, white chocolate leaves.



I think the chocolate leaves will look rather smashing on cupcakes. What do you think?



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