WELCOME TO MY VIRTUAL KITCHEN

Dec 31, 2011

BLACK FOREST CAKE











BLACK FOREST CAKE


EGG   -4 LARGE
SUGAR    - 8 TBSP
BAKING POWDER -1 TSP
COCOA  POWDER -2TBSP
ALL PURPOSE FLOUR  -6 TBSP ( I USED 8 TBSP)
VANILLA  ESSENCE-1 TSP


  PREHEAT OVEN  TO 180 DEGREES
MIX ALL DRY INGREDIENTS  TOGETHER
BEAT EGG AND SUGAR IN A LARGE BOWL ON HIGH SPEED TILL TRIPLED IN VOLUME-ABOUT 7 TO 10 MNTS,ADD VANILLA ESSENCE ,ADD 1/2 OF FLOUR MIXTURE  AND FOLD GENTLY  ,REPEAT WITH REMAINING FLOUR ,UNTIL ALL FLOUR  HAS DISAPPEARED,


POUR TO CAKE PAN AND   BAKE AT 180 C FOR 25 MINUTES ,


FOUR CREAM FROSTING


FOSTER CLARK'S WONDER WHIP -4 SACHET
LIQUID WHIPPING  CREAM(PUCK CREAM) -1 CUP
VANILLA ESSENCE -1TSP
IN A LARGE BOWL POUR CREAM ,ADD  DREAM WHIP AND VANILLA ,BEAT ON HIGH SPEED TILL FLUFFY.


LIBBY'S COCKTAIL MIXED FRUIT -1 SMALL CAN
CHERRIES- 15


Syrup:
1/4 cup sugar
1/2 cup water
vanilla essence 1 tsp

Bring the sugar and water to a rolling boil, stirring until the sugar has dissolved.  pour vanilla,cover and allow to cool. {Can be stored in the fridge in an airtight container for up to a month}








Assembling the cake:
Split the cake  horizontally to get  2 layers. Sprinkle both sides of each layer with the syrup, and reserve on platters. Place the bottom layer on the serving platter.
Reserve about 1/2 the cream for the topping and frosting. Take a third of the remaining cream and spread over the bottom layer. Distribute cocktail fruit over the cream, 
Put about 1/2 a cup of cream in a piping bag to make rosettes on top if desired. Frost the top and sides of the cake with the remaining cream. Cover the sides with grated dark chocolate. Pipe rosettes on top, sprinkle chocolate flakes in the centre, and place cherries on the rosettes. Chill until ready to serve,.









Dec 29, 2011

TANGY MUSHROOMS



TANGY MUSHROOMS


mushrooms  500 gms
onion 1 large thinly sliced
green chillies 3 deseeded and chopped
garlic  6 cloves finely chopped
ginger 1 tbsp finely chopped
tomato 1 large chopped
asafoetida pwdr 1/4 tsp
fenugreek seeds 1/2 tsp

 for masala yoghurt

yoghurt 150 gms
coriander pwdr 2 tsp
turmaric pwdr 1/2 tsp
cumin pwdr 1 tsp
red chilli pwdr 1 tsp
oil 6 tbsp
salt
red colour [optional]

method
heat oil in a pan ,add fenugreek seed and asafoetida ,when the seeds splutter add the onions and saute for a furthet 2 mnts ,whisk together all the ingredients of masala yoghurt ,add the masala yoghurt and saute for another two mnts now add the tomatoes and ginger cook on medium heat till oil seperate add the mushrooms and salt and cook for 3 -4 mnts serve garnish wth chopped coriander leaves ,,,


recipe courtesy;;  Rakesh Puri

Dec 19, 2011

WHITE CHRISTMAS CAKE




     MY FIRST DSLR PHOTO FROM GRANDSTORE



 WHITE CHRISTMAS CAKE .


 CHECK THIS LINK FOR RECIPES


Ingredients
  • For the Vanilla Cake:
  • 5 large egg whites, at room temperature
  • 3/4 cup whole milk, divided, at room temperature
  • 2 1/2 teaspoons pure vanilla extract
  • 2 1/2 cups cake flour, sifted then spooned & leveled
  • 1 3/4 cups sugar
  • 1 tablespoon PLUS 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature and cubed
  • For the Whipped Vanilla Frosting:
  • 1 1/2 cups (3 sticks) PLUS 2 tablespoons unsalted butter, softened but cool
  • 3 1/2 cups powdered sugar, sifted
  • 3 tablespoons milk
  • 1 1/2 teaspoons pure vanilla extract
  • pinch of salt
  • white sanding sugar, for decoration

Instructions
For the Vanilla Cake:
  1. Preheat oven to 350 degrees F. Grease two round 8-inch cake pans. Place round pieces of parchment paper in the bottom of each cake pan and grease the parchment paper. Flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat. Discard any remaining flour.
  2. In a measuring cup, whisk together the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients on low speed for 30 seconds.
  4. Add in the butter and the remaining 1/2 cup of milk. Mix on low speed just until moistened. Increase the speed to medium and mix for 1 1/2 minutes.
  5. Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture in 3 batches, beating for 20 seconds after each addition.
  6. Divide the batter evenly into the cake pans using an offset spatula to level the batter. You can weigh the cake pans on a kitchen scale to ensure even layers.
  7. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Be very careful not to over bake! Let cool in pans for 10 minutes. Loosen the sides of the cakes with a small knife or spatula and invert cakes onto greased wire racks. Gently re-flip the cakes so that the top of the cakes are facing up. Let cakes cool completely.
  8. Wrap the cakes tightly until they are ready to be frosted. The cakes can be stored at room temperature for 2 days and in the refrigerator for 5 days.
For the Whipped Vanilla Frosting:
  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium speed until pale and creamy, about 8 minutes.
  2. With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip until frosting is very light and fluffy, about 6 minutes.







Dec 18, 2011

DOLL CAKE




 

DOLL CAKE FOR FATIMA AT HER THIRD BIRTHDAY..

I made this doll cake for my little angel's 3 rd  birthday.I searched on YouTube to find a proper decoration for this doll cake .I baked two chocolate cakes, one in 9 ''cake pan and other with Pyrex glass bowl.I got this decorating edible candies from Lulu Hyper Market. My daughter's barbie coloring book helped me in choosing  the design.After seeing the cake Fatima was excited as never before.















CHECK THIS LINK FOR HOW TO MAKE THIS CAKE
http://www.youtube.com/watch?v=vwqaF8f3VW0

Dec 17, 2011

EASY CHICKEN FRY

 easy &tasty chicken fry
 chicken- 1
kashmiri chilly powder -2 to 3 tsp[i udes normal chilly pwdr]


turmaric powder  3/4 tsp


green chillies- 3
salt
tomato -1- 1/2  boil ,peel & make puree


heat a vessel with 3 tbsp cocunut oil add chilly pwdr with turmeric pwdr saute for a minute   then add chicken saute on high flame ,,reduce heat add salt& cook ,,when half cooked  pour tomato puree then cover and cook  lastly add split green chilli & curry leaves make this gravy dry ,,,Posted by Picasa

IRACHY ADA


IRACHY ADA
FOR FILLING
bonelessbeef 1/2 kg
onion 5  sliced
ginger garlic & 5 g chilli  paste-3 tsp
curry leaves
coriander leaves
turmeric- 1/2 tsp
garam masala powder 1/4 tsp
pepper powder as per ur spice level

first cook beef with turmeric & salt .dont over cook, if u r cooking in pressure cooker 1 whistle is enough ,,drain excess water and mince the beef

in a vessel heat 2 tbsp coconut oil add onion saute well then add  ginger garlic chilli paste saute againfor 2-3 mnts then add  curry leaves add powdrs then minced beaf mix well make it dry masala lastly add coriander leaves,filling is ready.


DOUGH 

MAIDA 2 CUP
SALT 
WATER AS REQRD TO MAKE TIGHT DOUGH, The dough should be hard but pliable else it would be difficult to roll it out. Cover with plastic , keep aside FOR ONE HOUR,,
devide into even lemon size ball
TAKE ONE LEMON SIZE DOUGH, ROLL IT VERY evenly , cut with any round object [i used steel glass] fill wth fillings and fold ,press side to close and make shape as shown in picture ..prefer picture to make diffrent shape,deep fry in coconut oil,

Dec 16, 2011

CRUNCHY ALMOND COOKIES


Crunchy- Almond Cookies

Ingredients
1/2 cup butter at room temperature
3/4 cup sugar
1 egg
vanilla extract
2 cups flour
1/2 tsp baking soda
1 cup slivered almonds


Directions

1. In a bowl, cream 1 stick of butter with 3/4 cup sugar until light and fluffy.



2. Add 1 egg and vanilla extract. Mix well.

3. Mix in 2 cups of all-purpose flour and 1/2  tsp baking soda.

4. Add 1 cup slivered almonds and mix using a whisk or a wooden spoon.



6. Heat the oven at 350F. Meanwhile place spoonful of cookie dough on baking trays.

7.  Bake for 13-14 minutes.

EASTER BONNET COOKIES










EASTER BONNET COOKIES
butter 500 gms

icing sugar 450gms
flour 725 gms
vanilla essence 2 tsp
egg 1
eggyolk 2
cashew 100 to 150 gms chopped

beat butter add icing sugar beat untill its  fluffy .add  whole egg ,vanilla essence,beat well ,then add flour knead well
make shapes as per ur choice  ,beat eggyolk with fork  ,chopp cashewnuts then apply egg yolk above the cookies then press slightly the chopped cashew then bake at 160 dgree for 15 mnts..

Dec 15, 2011

SHORTBREAD COOKIES




Shortbread Cookies:

2 cups (260 grams) all-purpose flour

1/4 teaspoon (2 grams) salt

1 cup (2 sticks) (226 grams) unsalted butter, room temperature

1/2 cup (60 grams) powdered (confectioners or icing) sugar

1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads:

6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped


Shortbreads: In a separate bowl whisk the flour with the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.  Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle.  Cut into rounds or other shapes using a lightly floured cookie cutter.  Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

For Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Makes about 20 shortbread cookies.
RECIPE COURTESY ;JOY OF BAKING

BUTTER COOKIES


BUTTER COOKIES


butter  1 cup
sugar 2/3 cup
egg large 1
lemon zest 1 tsp [optional]

vanilla 1 tsp
all purpose flour 2 1/4 cup
salt 1/4 tsp
 beat butter add sugar  beat well ,when it fluffy add egg beat well ,then vanila ,salt ,lemon zeat then add flour make dough with hand ,make shape then to refrigerater for 1 hour ,after that bake at 180 dgr for 10 to 15 mnts

choco-chip cookies


CHOCO  CHIP COOKIES
Ingredients
allpurpose flour -2 1/2 cup
baking soda   -1 tsp
salt   -1/2 tsp
butter 1 cup
sugar 3 /4 cup
brown sugar 3/4 cup
egg 1
egg yolk 1
vanilla 1 tsp
semi sweat choco chips 2 cup

beat the butter, slowly add sugars beat well ,add whole egg then egg yolk  beat well , slowly add flour mixture [flour .mix wth salt and baking soda ] mix all well with hand add choco chip mix well ,,then roll like a log wrap it in a wax paper and refrigerate for 1 hour,,take it out cut slice and bake at  200 dgr for 10 to 15 mnts

CHICKEN KOFTA CURRY


FOR THE KOFTA
chicken mince 500 gms
ginger             1 tbsp chopped
green chilli      1 tbsp chopped
garlic              1 tbsp chopped
oinon              1 large chopped finely
salt to taste

FOR the gravy

black cardamoms   2
green cardamoms 4
cloves              6
bay leaves      4
onions          2medium finely chopped
ginger garlic paste   2 tbsp
cashewnut     20 depp fried to brown and ground to a paste

tomatoes           2 large pureed
coriander pwdr   1 tsp
red chilli pwdr      1 tsp
garam masala      1/2 tsp
oil                    5 tbsp
salt to taste


method

in a food processor add the mince ,garlic ginger green  chillies and process till the mince is fine,remove from the processor mix with onion ,salt make 12 to 16 balls and refrigerate for 30 mnts


heat oil in a kadai add the whole garam masalas saute for 30 seconds add the onions saute till pink add the ginger garlic paste and saute till onions turn brown,,add the cashew paste and stir for another 45 seconds,now add tomato purees and saute till oil leaves the masala ,add coriander and chilli powder stir for 15 scnds  and add 2 cups of water when it starts to boil add salt and the koftas and cook till the koftas are firm,,reduce the heat to simmer and cook till oil floats on top sprinkle garam masala pwdr on top,,,


recipe courtesy;; Rakesh puri

CARAMEL CUSTARD CAKE


Caramel cake
Ingredients
 all purpose flour -2 1/4 cup
egg- 3
butter -1 cup
sugar -1 1/2 cup
vanilla essence -1 tsp
baking powder- 1 tsp
baking soda -1/2 tsp
orange juice -1 tbsp
caramel syrup  -1/2 to 1 cup
 cashew nut chopped -2 tbsp
raisins- 1tbsp

i got this recipe from vanitha [Mrs Tharuni kt thomas ] i converted  this recipe in my  way ;;;

my recipe
all purpose flour  1 3/4 +1/4 cup custard pwdr
egg 3
butter 3/4 cup
sugar 1/2 cup[make fine pwdr]
vanilla 1 tsp
baking pwdr 1 tsp
baking soda 1/2 tsp
orange juice 1 tsp
sugar 1/2 cup   [make caramel wth ths]-
badam chopped,
seive all purpose flour baking pwdr baking soda custard pwdr together
beat butter with powdered sugar till fluffy then add eggs 1 at a time and beat well then vanilla and orange juice mix pour caramel syrup  fold gently ,then add flour mixture mix ,then bake

Dec 14, 2011

WHITE CHOCOLATE BROWNIES



White Chocolate Brownies:

6 tablespoons unsalted butter
8 ounces white chocolate
2 eggs
1/4 cup sugar
1/2 tablespoon vanilla
1 cup flour
1/2 cup semisweet chocolate chips

Preheat oven to 350.
Grease and flour an 8 inch square baking pan, or line with foil.
Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add the remaining white chocolate. Stir to blend well. Set aside. Beat the eggs and sugar until pale and thick.Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand, being careful not to overmix.
Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars.

BASBOUSA (SEMOLINA CAKE)



fine semolina  21/2 cups
flour  1/2cup
baking pwdr 1 1/2tbsp
cocunut flakes 1/2 cup
melted butter 1 cup
yoghurt 4 oz
sugar  4 oz  [100 gms]
raisins 100 gm [ optional]
orange blossom water 1 tsp [optional]
almond peeled  about 30


for syrup
sugar 1 1/2 cup
water 1 cup
rose water 1 tsp[u can skip thIs]


mix all the ingredients[except almond] with your  hands very well .You can add little bittle milk if necessary ,,[i added  1/4 cup milk] let rest the mixture for 30 mnts, grease and flour baking dish, pour the mixture to dish ,spread and flatten with ur hands and make design with knife decorate with  almonds, bake at 350 for 30 to 45 mnts,,

mix water and sugar together ,  bring to boil ,simmer for 5 to 10 mnts  off the burner pour rose water  ,,pour the warm syrup over the hot basbousa ,,

MUTHABBAL


muthabbal

whole egg plant 300 gms [1 big]
olive oil 100 ml
thahina 40 gm
garlic cloves 3
lemon juice 1 lemon's
salt
for garnish
olive oil
parsely
pomegranate seeds

method

lightly pierse the eggplant wth a fork
;place on a paper towel in a 1 litre casserole dish and cook on high for 10 mnts in microwave,,cool immerse in water and remove skin ,mash the eggplant and combine wth olive oil ,thahina ,garlic, lemon juice and salt .garnish and serve..

Dec 13, 2011

weights &measures;;



1 tsp [teasponn]=5gms
1 tbsp[tablespoon]=15gms
1/4 cup                   =4tbsp
1/3 cup                    =5tbsp+1tsp
1/2 cup                   =8tbsp
2/3 cup                   =10tbsp
3/4 cup                   =12tbsp
1 cup                      =16tbsp
1 cup [ liquid measure]=240ml



ounces [oz]            metric [gms]
1                          =25
7                          =200
8 oz                     =250  or 1 cup

liquid measurements
3 cup         =750 ml
4cups          =1 l
1 1/2 cup      =375 ml
1 1/4 cup       =300ml
1/2 cup           =125 ml
1/4 cup             =60ml
1/2 tbsp          =7.5ml
1/2 tsp             =2.5ml
1tbsp                =5ml

Measurement Abbreviations
tsp = teaspoon
Tbsp = tablespoon
fl = fluid
oz = ounce
pkg = package
c = cup
pt = pint
qt = quart
gal = gallon
lb = pound
sm = small
lg = large
g = gram
kg = Kilogram
ml =Milliliter
MEASURES

coriander chopped   1 cup   60 gms
mint chopped       ;;;;;;;;;;;;;;;;;;;;
onion chopped   1 cup   170 gms
tomatoes chopped   1 cup  =225 gms
all dals  1 cup=  200gms
all dry beans,grams, rice,semolina &granulated sugar==  1 cup=200gms
whole wheat flour  1 cup=  120 gms
corn flour 1 cup  80 gms
chick pea flour  =1 cup=150gms
all purpose flour 1 cup 1 cup ==...


Weight Conversion
1/2 oz = 15g
1 oz = 25 g
2 oz = 50 g
3 oz = 75 g
4 oz = 100 g
6 oz = 175 g
7 oz = 200 g
8 oz = 250 g
9 oz = 275 g
10 oz = 300 g
12 oz = 350 g
1 lb = 500 g
1 1/2 = 750 g
2 lb = 1 kg

GLOSSARY



almond        -badam
asafoetida   -hing[kaayam]
black gram    -urad daal whole -uzhunnu
carum seed    -ajwain
caraway seed    -shahi jeera
carrot            -gajar
cinnamon       -dalchini   [patta]
cashewnut      -kaju [andy parippu]
cloves    -laung   [grambu
green cardamom    -elaichi [ elakaya]
cauliflower        -gobi
chick pea flour ---besan [kadala podi]
clarified butter  -ghee [neyy]
coriander leaves -dhaniya patha  [malli ila]
cumin seed -jeera  [ cherya jeerakam]
dry fenugreek leaves  -kasoori methy
dry mango pwdr     - amchur
fennel seed  - saunf [perum jeerakam]
fenugreek leaves  -methy   [uluva ila]
ginger pwdr   - soonth
indian cottege cheese  -paneer
mace   - javithry  [jathikka yude tholi [skin]]
lentils split red-- masoor daal chuvanna parippu
mutton mince   - kheema
marrow    -ghia [lauki]
mint leaves  -pudina 
mustard seeds  -sarson dana [ kaduku]
maize   - makki  [corn]
onion seed  -kalonji
okra  -bhindi [ vendakka]
plain flour  - maida
pomegranate seed  - anardana
raisins   -kishmish
spinach -palak
saffron  -kesar [ kunkumam]
turmaric   -haldi [ mannal podi]
vetivier essence  -kewda essence 

Tiramisu’ Charlotte


How to make a Tiramisu’ Charlotte
CHECK THIS LINK 
http://www.annamariavolpi.com/tiramisu_charlotte.html

COCUNUT PUDDING



COCUNUT PUDDING

its like coconut custard i dont know  why  its called coconut  pudding ;;

milk 2 cup
double cream 1 cup
thick coconut milk 1 cup,, or tinned coconut milk
sugar 2/3 cup

4 egg yolk
1/4 cup corn flour
 butter 1/4 cup
vanilla 2 tsp
coconut shredded sweetend  1 1/2 cup[i used only 3/4 cup]


boil milk ,cream ,coconut milk with sugar stirring continuosly,,in a  seperate bowl mix egg with cornflour ,,add 1/2 cup of hot milk mixture[from boiling milk] to this ,,mix well,, then slowly pour egg mixture  to boiling milk [ heat must on  very low ] stirring continuosly  ,  stirr till thick ,, add butter ,vanilla ,coconut ,,turn off pour to pudding bowl ,,cover with clingfilm otherwise flake wiil foam on top,,serve with chocolate flakes ,,

ALEESA



ALEESA


wheat 1  cup
onion 1
garlic 10 cloves
ghee 1 tbsp
salt
chicken wholeleg( with thigh)  1
water 4 to 5 cup


in a pressure cooker boil water add cleaned wheat ,along wth sliced onion garlic ghee salt ,, chkn whole leg ,,after first whistle reduce heat to very low flame for 1/2 an hour,,turn off keep it aside for leave all pressure from cooker,,open then remove born from chicken and smash all together by  potato smasher or any other tools like munth[mallu word for big smasher]

in a other pan heat ghee fry onions ,cashew ..decorate  aleesa with fried cashew &onions , add cardamom pwdr.

Dec 12, 2011

RAS MALAI



1 liter full cream milk
3/4 cup sugar [ as per ur taste]
1 tsp of finely crushed cardamom seeds
1 tbs butter or ghee
1/2 tsp baking powder
1 cup of full cream milk powder
1 tbsp semolina [rava]
1 whole egg,lightly beaten
3 tbs chopped pistachio
2 tbs choppped almonds
some saffron threads(optional)
How to make it

PUT LIQUID MILK INTO A HEAVY BASED LARGE SAUCEPAN,ADD
 CARDAMOM pwdr  AND SUGAR, STIRRING NOW AND THEN TO DISSOLVE THE LATTER.ALLOW THE MILK TO BOIL, THEN REDUCE THE HEAT COMPLETELY AND LET SIMMER UNCOVERED WHILE PREPARING THE BALLS.
IN A BOWL, PUT THE MILK POWDER,BAKING POWDER,semolina ,,GHEE AND THE LIGHTLY BEATEN EGG.MIX
EVERYTHING WELL.YOU SHOULD GET ONE WHOLE STICKY AND SOFT DOUGH THAT LEAVES THE SIDES OF THE BOWL.DIVIDE THE DOUGH INTO 15-18 PARTS.ROLL EACH PART INTO A SMALL SMOOTH BALL ALL OVERjust press down ths  balls .NOW PLACE THE BALLS ONE BY ONE INTO THE SIMMERING MILK.
COVER AND COOK FOR ABOUT 8-10 MINS OR UNTIL THE BALLS HAVE DOUBLED IN SIZE. NOW YOU CAN TURN THE BALLS WITH GREAT CARE AND LET THE OTHER SIDE SEEP WELL INTO THE MILK. ALL THE BALLS SHOULD BE FLOATING EASILY.NOW YOU CAN ADD SOME SAFFRON THREADS IF YOU WANT.REMOVE FROM HEAT AND KEEP COVERED AND PUT ASIDE TO COOL.TRANSFER TO A SERVING DISH,COVERED AND CHILL
FOR SEVERAL HOURS BEFORE SERVING.GARNISH WITH PISTACHIO AND ALMONDS FINELY CHOPPED.

Classic chocolate cake


Ingredients (serves 8)

  • 1 1/3 cups (200g) plain flour
  • 2 tbs cocoa
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 200g good-quality dark chocolate, chopped
  • 225g unsalted butter, softened, chopped
  • 1 cup (220g) caster sugar
  • 1 tsp vanilla extract
  • 4 eggs
  • 1/2 cup (125ml) milk
  • Chocolate ganache icing and chocolate curls, to decorate

Method

  1. Preheat the oven to 160°C. Grease and line a 24cm round springform cake pan.
  2. Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.
  3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.
  4. Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.
  5. Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.
  6. To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.
  7. To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.