Chocolate

Chocolate rasmalai

Posted on December 21, 2010. Filed under: Chocolate, Sweets | Tags: , |

Ingredients:

Cooking Chocolate: 500gms
Bakery Cream Swteened: 500gms
Gelatin Powder: 10gms
Rasmalai: 6 numbers   
Rabri: 250gms   
Powdered Sugar: For Linning the Mould
Olive Oil: For Linning the Mould
                   
                   
METHOD
Add water to gelatin and allow to bloom. Take a vessel add water and let it boil, seperately break the chocolate in a dry bowl. Place this bowl over the boiling water and melt it till has no lumps and remove from fire. Don’t over heat the chocolate. Seperately whisk the cream till hard. Lightly oil the terrine mould and dust compeltely with powdered sugar.

Melt the gelatin on the double boiler, the same as chocolate. Now fold the chocolate and the cream with a light movement of spatula and finally fold the gelatin. Quickly fill the piping bag and pipe a layer of chocolate, then place the rasmalai one after the other. Now pipe again the chocolate and then place the rasmalai on top. Once again pipe the chocolate. Cover and refrigerate for at least 2 hours. Demould and cut into slices.

Read Full Post | Make a Comment ( None so far )

Chocolate fudge

Posted on November 24, 2010. Filed under: Chocolate | Tags: , |

INGREDIENTS I

Condensed milk: 400 gmsI brown sugar: 180 gms I butter: 100 gms I dark chocolate: 200 gms
METHOD
I Combine sugar, butter and condensed milk in a heavy bottom pan and heat till the butter melts and sugar dissolves to form a homogenous mixture. I Add chopped dark chocolate to the above mixture and stir, allowing the chocolate to melt. I Pour the above mixture in a parchment paper-lined tin and let cool for 2-3 hours. I Cut into desired pieces
    and serve.

Read Full Post | Make a Comment ( None so far )

Chocolate sauce

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

Cooking Time : 10 min.
Preparation Time : 10 min.

Makes about 3 teacups.

Ingredients
100 grams (4 oz.) plain or milk chocolate, broken into small pieces
1 tablespoon plain flour (maida)
1/2 teacup milk
3 teaspoons cocoa (approx.)
200 grams (7 oz.) beaten cream
4 to 5 tablespoons sugar
1/2 teaspoon vanilla essence
1 tablespoon butter
Method
1. Melt the butter and fry the flour on a slow flame for 1/2 minute.
2. Add the milk, chocolate pieces, cocoa, cream, sugar and 1 teacup of water. Go on stirring and cooking on a slow flame until the mixture becomes thick.
3. Stir in the essence.
Read Full Post | Make a Comment ( None so far )

Coupe jacques

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

A lovely fruit sundae.

Cooking Time : Nil.
Preparation Time : A few min.

Serves 6.

Ingredients
1 teacup mixed fruit pieces (fresh or canned)
6 scoops vanilla ice-cream

sweetened whipped cream

grated chocolate for decoration
6 wafer biscuits for serving
Method
1. Arrange alternate layers of fruit and ice-cream in a tall glass.
2. Top with whipped cream and dust with grated chocolate.
3. Serve with wafer biscuits.
Read Full Post | Make a Comment ( None so far )

Eggless chocolate sponge cake

Posted on May 19, 2009. Filed under: Cakes, Chocolate | Tags: , , |

Cooking Time : 25 min.
Preparation Time : 10 min.

.

Ingredients
1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6″ or 7″) diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
Read Full Post | Make a Comment ( None so far )

Chocolate velvet cake

Posted on May 19, 2009. Filed under: Cakes, Chocolate | Tags: , , |

Velvety smooth in touch and taste.

Cooking Time : 20 min.
Preparation Time : 20 min.

Serves 6 to 8.

For the cake
1 teaspoon vanilla essence

1 three egg fatless chocoalte sponge cake mixture

To be mixed into a soaking syrup (for the cake)
1/2 teacup water
3 teaspoons powdered sugar
Other ingredients
200 grams (7 oz.) fresh cream
3 tablespoons powdered sugar
50 grams (2 oz.) grated chocolate
1 teaspoon butter
2 tablespoons chopped walnuts
For the cake
1. Add the essence to the cake mixture. Pour into a well-greased and dusted 200 mm. (8″) diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
2. Cool the cake and divide into 2 parts horizantally.
3. Sprinkle the soaking syrup on both the cake parts.
How to proceed
1. Beat the cream with the sugar until thick.
2. Spread a little sweetened cream over one cake part and put the other part on top. Spread the remaining cream on the top and sides.
3. Melt the chocolate with the butter and 1 teaspoon of water on a slow flame. Trickle this melted chocolate all over the cake.
4. Sprinkle walnuts on top.
5. Cut into slices and serve cold.
Read Full Post | Make a Comment ( None so far )

Orange and lemon gateau

Posted on May 19, 2009. Filed under: Cakes, Chocolate | Tags: , |

A blend of citrus juices enlivents this gateau.

Cooking Time : 20 min.
Preparation Time : 20 min.

Serves 6 to 8.

For the cake
4 tablespoons orange juice

1 three egg fatless sponge cake mixture

For the filling
1 teacup orange juice
6 level teaspoons cornflour
juice of 1 lemon
3 tablespoons sugar
1/2 teaspoon orange rind
a few drops orange essence
a few drops orange colouring
Other ingredients
200 grams (7 oz.) fresh cream
3 tablespoons powdered sugar

a little grated chocolate or praline powder for decorations

For the cake
1. Pour the cake mixture into a well-greased and dusted 175 mm. (7″) diameter tin and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch.
2. Cool the cake and divide into 2 parts horizontally.
3. Sprinkle the juice over both the cake parts.
For the filling
1. Mix the orange juice, cornflour, lemon juice, sugar and 1/2 teacup of water. Put to boil and go on stirring and cooking until the mixture becomes thick. Cool.
2. Add the orange rind, essence and colouring.
3. Chill.
How to proceed
1. Beat the cream with the sugar.
2. Add 2 tablespoons of the sweetened cream to the filling.
3. Spread the filling over one cake part and place the other part on top.
4. Cover the entire cake with the balance sweetened cream.
5. Decorate with grated chocolate or praline powder.
6. Cut into slices and serve cold.
Read Full Post | Make a Comment ( None so far )

Cheesy lemon tarts

Posted on May 19, 2009. Filed under: Chocolate | Tags: , , |

Lemony and lovely.

Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 12 to 15.

For the shortcrust pastry
100 grams (4 oz.) plain flour (maida)
50 grams (2 oz.) soft butter
For the filling
1/2 packet (100 grams for full packet) lemon jelly
200 grams (7 oz.) fresh cream
3 tablespoons powdered sugar
2 tablespoons fresh curds
1/2 teaspoon lemon juice
a little grated lemon rind (optional)
For the decoration
fruit pieces
grated chocolate
For the shortcrust pastry
1. Sieve the flour with the salt.
2. Rub in the butter and make a dough by adding ice-cold water (about 1 tablespoon)
3. Roll out the dough to about 3 mm. (1/8″) thickness.
4. Cut with a fluted cutter of desired size.
5. Press into tart cases and prick with a fork.
6. Bake blind in a hot oven at 230 degree C (450 degree F) for 10 to 12 minutes.
7. Cool the tart cases.
For the filling
1. Dissolve the jelly in 1 teacup of boiling water. Cool. Put to set in the refrigerator.
2. When partially set, take out.
3. Beat the cream with the sugar.
4. Add half the creeam to the partially set jelly. Add the curds, lemon juice, rind and mix well. Put the mixture into tart moulds and put to set in the refrigerator.
How to serve.
1. When set, beat the remaining cream with thick and pipe a little on each tart.
2. Decorate with fruit pieces and grated chocolate.
Read Full Post | Make a Comment ( None so far )

Fudge fingers

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

Adults will love these fingers which are very easy to prepare.

Cooking Time : 5 min.
Preparation Time : 10 min.

Makes 20 pieces.

For the fudge
200 grams (7 oz.) powdered sweet biscuits
100 grams (3 1/2 oz.) butter
100 grams (3 1/2 oz.) sugar
2 tablespoons milk
2 level tablespoons cocoa
1/2 teaspoon vanilla essence
4 tablespoons chopped walnuts
a pinch salt
For the chocolate icing
1 1/2 teacups icing sugar
3 teaspoons cocoa
2 tablespoons (approx.) hot water
For decoration
desiccated coconut
For the fudge
1. Mix the butter, sugar, milk, cocoa and salt. Heat on a slow flame until it becomes a liquid. Remove from the heat.
2. Add the vanilla essence and walnuts and mix.
3. Pour this mixture over the biscuits. Mix thoroughly.
4. Press the mixture evenly on a Swiss roll tray. Put to set in the refrigerator. This will require about 30 minutes.
For the chocolate icing
1. Mix the sugar , cocoa and hot water. If you like, add a little extra water.
How to proceed
1. Spread the icing evenly over the fudge.
2. Sprinkle the coconut on top and once again put to set in the refrigerator for about 30 minutes.
3. Cut into pieces and serve.
Read Full Post | Make a Comment ( None so far )

Almond rocks

Posted on May 19, 2009. Filed under: Chocolate | Tags: , |

Send these mouth-watering rocks as gifts on special occasions.

Cooking Time : 25 min.
Preparation Time : 10 min.

Makes 50 pieces.

Ingredients
400 grams (14 oz.) small almonds
400 grams (14 oz.) plain chocolate
100 grams (3 1/2 oz.) milk chocolate
Method
1. Roast the almonds in an oven for 10 to 15 minutes.
2. Grate the chocolates, place in a tray and heat in moderate oven at 180 degree C (350 degree F) for about 10 minutes.
3. Remove from the oven and continually stir the chocolate until it cools a little. Add the almonds and mix well.
4. Put small pieces of coated almonds on a tray lined with grease proof paper or aluminium foil. Keep in the refrigerator for 2 hours.
5. Wrap in decorative foil and store in the refrigerator.
Tips
If using large almonds, break into small pieces before baking.
Read Full Post | Make a Comment ( None so far )

« Previous Entries

Liked it here?
Why not try sites on the blogroll...