Category Archives: Chocolate

Six more days for the Bake-a- Cake event,hurry up with your entries.You don’t want to miss the gift…what say?

I have reached a point in life where the idea of home baked desserts is more appealing than the store bought ones,this way I also have control over the ingredients I use. If I had to ever choose the best cake,Black Forest Cake would win the first place . The cake combines the soft texture of chocolate cake with loads of cream. It is one of the most tender and moist cakes.

It’s a creation of the German’s.Originally called the “Schwarzwaelder Kirschtorte”.It typically consists of several layers of chocolate cake with whipped cream and cherries sandwiched between each layer.Whipped cream is also used for frosting,maraschino Cherries and Chocolate shavings are used for decoration.Traditionally,the Kirsch syrup(cherry liqueur)is added to this cake,I just ended up using lil bit of brandy.I believe in Europe the cake almost always contains Alcohol and would probably not be considered authentic without it.

Some cakes are so good looking that they can be decorated with endless possibilities. For added attention and extra flavor sprinkle grated chocolate generously on the cake.Looks matters the most,don’t they? A cake that tastes so fresh deserves a spectacular presentation….isn’t it? Here I present the famous Black Forest Cake.

BLACKFOREST CAKE

Basic Chocolate Cake:
Ingredients

2 Cups – All Purpose Flour
10tbsp Butter( I used melted butter )
5 Large Eggs
1 Cup Milk (I have tried using buttermilk instead of milk)
1 Cup Unsweetened Cocoa powder
2 tsp Baking Powder
1 tsp Baking soda
Salt a pinch
1 tbsp Chocolate Extract or Vanilla Extract
1 ½ Cup Sugar

Filing:
8 oz Maraschino cherries (with the syrup and the stem)
A tbsp Brandy
A tbsp cornstarch
3tbsp sugar
½ tsp Vanilla extract

For the frosting:

1 pint heavy whipped cream
¼ Cup sugar
A tsp Vanilla extract

Decorating the cake:

Chocolate curls – a few(optional)
Grated chocolate – a cup

Cake - Preheat oven at 350F . Line the bottoms of two 8-inch round pans with parchment paper circles. Grease and flour the pans.Sift together flour,cocoa,baking powder ,salt and baking soda. In an electric mixer, cream butter and sugar until light and fluffy.Beat in the eggs and the extract. Mix in the flour alternating with 1/2 cup of milk. Pour into the prepared cake pans. Bake until a toothpick inserted comes out clean,approximately e about 35mins. Cool the cake on rack. Unmold the cake and remove the parchment paper very carefully.Using a cake leveler or a serrated knife level the cake,this is very important whenever we make a layered cake. Most of the cake pans are about 2” in height. I got the perfect two inch height so I cut the cake horizontally into two,ending up with four round layers. You may even go ahead without cutting the cake and make a two layered cake.

Filling - Drain the cherries(reserve 5-6 cherries for decorating the cake) and reserve the syrup in a saucepan. Combine the brandy,sugar,Vanilla and brandy.Discard the stems of the cherries.Stirring constantly, add the cherries and cook over low heat until thickened. Cool completely before use. I had chopped the cherries into two before cooking them.

Frosting – Just before frosting , whip the cream, sugar and extract until it forms stiff peaks.This will be used for frosting as well as filling. Reserve ½ cup of whipped cream to decorate the cake.

Assembling the cake – Place one cake layer on a cake board/plate. Spread some whipped cream,topping it with some cherry filling.Place another cake layer and repeat the same until all cake layers are used.Frost the top and sides of the cake evenly.Using a knife or any flat spatula gently cover the cake with grated chocolate.Spoon the reserved frosting into a pastry bag fitted with any decorating tip of your choice and decorate the cake.Place the remaining cherries and chocolate curls on top of the cake.

Enjoy!

Verdict - This was one of the best cakes I have ever made….super moist and rich.Perfect for chocolate lovers like me

This is off to Bake-a-Cake event hosted by me:)

Don’t miss to participate in Bake-a-Cake event and win a wonderful gift.Last date - 27th Feb’10.

We always need something luscious and sweet in our lives every now and then.Chocolates lifts my spirit and makes me happy.There is a reason for this - Chocolate contains a chemical called phenylethylalamine that naturally occurs in our brains and is responsible for controlling our moods.More about chocolate mentioned in my earlier post here.

I have been on and off from blogging,one or the other things keeps me busy.I was so very looking forward to participate in Meeta’s Monthly Mingle ( hosted by Jamie for this month)mainly coz it had my fav ingredient – CHOCOLATE.I baked some Austrian Bread Pudding with chocolate for the event today.Austrians are famous all around the world for their Apple Strudel. They also make a variety of puddings, cakes and tarts.My favorite has always been their puddings,you can find my Hazelnut Pudding which I had baked earlier. As far as I know,Austrian Bread Pudding does not contain chocolate. However, it surely added a different flavor to this traditional recipe giving it a complete new dimension.

Here is how I made it-

AUSTRIAN BREAD PUDDING WITH CHOCOLATE

Ingredients:

Black Seedless Raisins – 3 tbsp(I used organic)
Rum – 3tbsp
3tbsp Butter
5-6 slices of old white bread or bite sizes of challah
1 Apple, peeled cored and sliced
3 tbsp Sugar
1/2 tsp All spice powder and grounded nutmeg
2 egg yolks,beaten
Semisweet Chocolate chips/pieces – ½ Cup
½ Cup milk( I used whole milk)
½ Cup Heavy cream + 2tbsp to melt chocolate
Chocolate Extract – ½ tsp(You can substitute Vanilla Extract)
2 tbsp Sliced Almonds for garnishing

Method: Soak the raisins in rum overnight. Melt chocolate with 2 tbsp of heavy cream in the microwave. Separately add Cream,Milk,Sugar and the spices to the beaten egg yolk.Add this mixture to the melted chocolate and stir to remove any lumps. Meanwhile preheat oven at 375F.

Remove the crust from the bread and generously apply butter and cut into small pieces. Spread them in one layer on a greased pan (I used an 8” oval pan).Sprinkle the apple and raisins (drain the liquid before using).Place another layer of the bread slices on top of it. Gently pour the prepared liquid all over the bread,sprinkle the drained rum and sliced almonds and bake for 30-35 min, until the top is browned.

Serve warm with Whipped cream/Icecream.

Verdict: You don’t have to go to Austria to taste this, its so simple to make at home:) Instead of rum I have also tried using chocolate milk(mixed a spoonful of drinking chocolate with milk),plain milk can also be a good option.Few bread slices on the top and the sides were crunchy making it all the more yummy,this is the best thing i like about it.Its surely a perfect twist to a traditional recipe.

This is off to Meeta’s Monthly Mingle hosted by Jamie of Life’s a feast. Thanks Jamie for choosing the perfect theme:)

CHOCOLATE has something to always delight me.Who doesn’t love CHOCOLATES ??? I am in for anything chocolaty, it helps me be happy when I am sad. Did you know Chocolates are good for memory? I believe it contains a certain chemical epicatechin which improves the blood flow in the brain.I remember as a kid, Mom always forced me to have more okra (ladies finger) and yogurt rice,she believed that it would increase my arithmetic capacity. I wish she knew more about chocolates:)

Though Chocolate is considered as a modern day sweet, but it has been around for several thousand years. An interesting read - In a way Chocolate does grow on trees,the cacao tree.I believe the cacao tree needs three things to survive:high temperature,high humidity and a special insect that pollinates its flowers.The flowers that do not produce fruit develop large pods that contain cocoa beans.The beans are removed and roasted and their papery husks removed by gently crushing the beans into little irregular pieces known as nibs.The nibs are ground,and the fat they contain - cocoa butter is then liquefied.The whole mixture is then turned into a mass called chocolate liquor, which despite its name is a solid and does not contain alcohol. The chocolate liquor is then used to make cocoa and chocolate.

Hmm well that’s the theory,coming to yet another interesting book.I should say it’s one fantastic collection by Good Housekeeping .They had come up with all their favorite recipes in one book….only CHOCOLATE recipes!!!! I found it in the library and couldn’t wait to try some totally chocolaty and yummilicious desserts.I baked this rich soufflé like dessert in individual ramekins. I have tweaked the recipe a li’l bit to suit my requirements.

Prep time – 30mins plus chilling
Bake – 25mins
Makes – 10 servings

CHOCOLATE HAZZELNUT PUDDING
Ingredients:

¾ Cup Hazelnuts(you can substitute Blanched almonds),toasted and skinned
¾ Cup Sugar
4 tbsp butter,softened
7 large eggs separated
8 squares(8ounces) semisweet chocolate,melted and cooled
¼ tsp salt
1 tsp chocolate extract(optional)
2 tbsp condensed Milk(optional)

Method –

Toast the Hazelnuts – Spread the nuts in a single layer on a baking sheet.Bake at 350 for about 6mins,stirring occasionally.To skin them,wrap the still warn hazelnuts in a clean kitchen towel and let stand for about ten mins.Rub off using the towel.

Melt Chocolate – Microwave chocolate until melted in the microwave,ensure to stir in between.If the chocolate doesn’t melt easily, you can add some heavy whipping cream(a tbsp at a time).

Generously, butter 8-10 ramekins.In a Food Processor,pulse hazelnuts with ¼ Cup sugar until they are finely ground. In a bowl with a mixer at medium speed, beat butter and ¼ Cup sugar until creamy.Add egg yolks one at a time.Beat in the hazelnut mixture,extract,condensed milk and chocolate until blended. Separately,beat egg whites until soft peaks form.Add the remaining ¼ Cup sugar li’l by li’l,beating until the sugar has dissolved and egg whites stand stiff.Gently fold in the egg whites to the chocolate mixture just until blended.Spoon the batter into prepared ramekins.Cover and refrigerate to four hours to overnight.

Preheat oven to 350F.Place the ramekins in large roasting pan to come halfway up sides of the ramekins.Bake until knife inserted comes out clean,about 30mins.Transfer and cool.Serve warm with Whipped cream or ice cream.Sprinkle li’l sugar or powdered sugar if you like.

Each serving : About 500 cals,37g total fat.

I couldn’t resist taking the picture of my finished bowl:)

Verdict – Why go to restaurants for such elegant desserts? Nothing can compare to a freshly prepared homemade puddings. Its yummilicious. Eating Chocolate is in itself an art and a passion. It is more important to appreciate it, whether you bite or allow it to melt in your mouth ,enjoy it slowly with enjoyment. Though this Pudding contains nuts, the chocolate over powers the taste.Tah dah…this is specially made for all the Chocolate lovers!!!!

Forget love- I’d rather fall in chocolate:).

I had to rework on my site as I changed my Domain.Thanks to P and R who helped me with it. I was hoping this to work before DBC and thank god,its just up in time.This month, it’s a Gluten free challenge,a dessert of Canadian origin - a type of no bake Chocolate square. Sweet Rice flour and Sorghum flour were the two new entries to my pantry.The challenge had two parts – Making Graham Crackers and then using it to make the Nanaimo bars.I have always used store brought Graham Crackers and making them from scratch was quite a task.On the other hand the bars were pretty easy to work with. They consisted of a crumb based layer on the bottom,a total chocolaty top with a creamy vanilla custard in between.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Preparation time:
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars: 30 minutes.

NANAIMO BARS

GLUTEN FREE GRAHAM WAFERS

Ingredients

1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract

Directions:

1. In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
2. In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
3. Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
4. Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
5. Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
6. Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.

Ingredients:
For Nanaimo Bars — Bottom Layer

1/2 cup Unsalted Butter
1/4 cup Granulated Sugar
5 tablespoons Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup Almonds (Any type, Finely chopped)
1 cup Coconut (Shredded, sweetened or unsweetened)

For Nanaimo Bars — Middle Layer
1/2 cup Unsalted Butter
2 tablespoons and 2 teaspoons Heavy Cream
2 tablespoons Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups Icing Sugar

For Nanaimo Bars — Top Layer
4 ounces Semi-sweet chocolate
2 tablespoons Unsalted Butter
Directions:

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Verdict: When it comes to chocolate,nothing else seems to matter.Its sinful!!!!!
The chocolate over powers any other flavor in this bar.I think the custard was a little less and I cudnt get good thick middle layer.However it is,just one small square of this bar can satisfy ones chocolate cravings!