A Chocolate Soufflé Pasta Recipe Makes The Best Dessert (rajiv tiwari)

Souffl?s are one of the most elegant and delicious desserts any of us can enjoy. Light and yet extremely tasty, they can be perfect for almost every occasion. Enjoy making this recipe in your home without having to travel to expensive restaurants! A delicious dessert recipe that's homemade!

Ingredients:

* 25 grams of unsalted butter
* Finely grated chocolate
* 2 tablespoons of plain flour
* 2 teaspoons of caster sugar
* ? teaspoon of corn flour
* 1 medium egg yolk
* 1 medium whole egg
* 6 medium egg whites
* 4 tablespoons of milk
* 1 tablespoon of double cream
* 75 grams of dark chocolate, broken
* 1 tablespoon of cocoa powder
* 85 grams of caster sugar
* 1 tablespoon of cocoa

Directions:

1. Start the recipe by brushing 4 souffl? bowls generously with the butter.

2. Add in the grated chocolate into each dish and spread it evenly around the bowls for a tasty recipe taste.

3. In a separate bowl mix the flour, sugar and corn flour.

4. Whisk the egg yolk and whole egg into a bowl and carefully beat in the flour mixture slowly to mix well for the recipe.

5. Pour in the milk and cream into a pot and boil. Remove it from the flame and blend in the chocolate until it mixes completely.

6. Add the hot chocolate to the egg and flour mixture and combine thoroughly. Add it back to the pot and cook for around 5 minutes to ensure you get a consistent recipe. Remove from the flame and cool, beating occasionally.

7. Warm the cream in a pan stopping just before it boils. Take it off the flame and add cocoa carefully, constantly beating the recipe. Cool.

8. Preheat the oven to 170? C. Beat the egg whites and add in the sugar. Beat the recipe well.

9. Combine both the mixtures you've made and whisk in egg white little by little to make the recipe light.

10. Slowly pour in the recipe into all 4 bowls equally, making sure there's no voids.

11. Sprinkle a little grated dark chocolate in the middle of the souffl?. Make sure the top is level and will not spill and burn.

12. Bake the souffl? recipes for 15 minutes.

13. The souffl? recipes should rise a lot more than half, without getting burnt.

14. Serve the souffl? recipes with ice cream if you want.

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Pasta Recipe, dark chocolate

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Dark Chocolate Bundt Cake

Rich, moist and very chocolaty. 

I like that the ingredients are always in

my pantry, so I can make it anytime.

It's a from scratch cake that's

just as easy to make as using a mix.

A bundt cake is always so impressive looking.

No complicated measurements or ingredients.
First: If you don't have buttermilk,
put 1T vinegar in a cup and add enough
milk to measure 1 C. Set aside.

(I never have buttermilk in the house.)

Mix the dry ingredients in a large bowl.

Add the wet ingredients and mix well. 

This recipe only uses 2 eggs. I like that too.

Mix in the 1 C of hot water and vanilla last.

The batter will be very thin. Pour into a prepared

(baking sprayed) bundt pan.

Bake at 350 for 40-45 minutes until it tests done. 

Do not over bake. 

Let it cool in the pan for 15 minutes.

Turn out onto cake plate and let cool completely.

At this point you can just dust it with 

powdered sugar and call it a day or 

go all out and coat it with

Glossy Chocolate Icing.

For the icing use: 

 regular sugar, butter, milk, and cocoa.

Boil for 1-2  minutes and stir in vanilla.

Stir to cool until it starts to thicken just 

enough so that it will cling to the cake.

Quickly pour it over the cake before it gets too thick.

Cut and serve to impatiently waiting family.

I like to scoop up any icing that may have 

puddled in the middle and spread it over my slice.

mmmmmm!

It will be just as moist the next day.

So easy and you don't need to have a mix in
the house when you're craving chocolate cake.
I definitely like that!

Dark Chocolate Bundt Cake

2 C sugar

2 C flour

1/2 C cocoa

2 t baking soda

dash salt

Combine in a large bowl; then add:

1 C vegetable oil

1 C buttermilk *

2 XL eggs

Mix well with beaters, then add:

1 C hot water

1 t vanilla

Pour into a sprayed bundt pan. Bake at 350 for

about 40-45 minutes until done*. 

Let cool 15  minutes, then invert

onto a cake plate. Let cool completely before icing.

Glossy Chocolate Icing

1 C regular (granulated) sugar

1/4 C cocoa

1/4 C milk

1/2 C (1 stick) butter/margarine

1 t vanilla

Combine the first 4 ingredients in a saucepan 

and bring to a boil for 1-2 minutes. 

Add vanilla. Stir until cool enough to thicken

slightly and stick on the cake. Pour it on quickly

as it will start to get too thick. 

* 1T vinegar plus milk to equal 1 C

* Cake is done when the sides pull away 

from the pan and the top springs back 

when lightly touched.

Enjoy!

Links: Savvy Southern Style,
The Charm Of Home, Common Ground,
My Romantic Home, Designs By Gollum,
Between Naps On The Porch,
No Minimalist Here, French Country Cottage

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Chocolate Cake with Caramel & Marmite Buttercream

Chocolate Cake with Caramel & Marmite Buttercream

Marmite; love it or hate it, you will adore this cake!  This cake is wonderfully light with a salted caramel buttercream.  Will your friends & family guess the secret ingredient??

Makes 8 slices

Preparation time:  15 minutes

Cooking time:  40 minutes

Ingredients

For the cake:

175g chocolate, chopped (minimum 60-70% cocoa solids)

175g butter, softened

175g caster sugar

4 eggs, separated

90g ground almonds

90g plain flour, sifted

For the Caramel & Marmite Buttercream:

120g butter

440g soft light brown sugar

180ml milk

2-3 tsp Marmite

500g icing sugar, sifted

To decorate:

Flake Chocolate, crumbled

Preparation method

1.    Preheat the oven to 180ºC/160°C Fan/Gas Mark 4 and line two 18cm cake tin with baking parchment,

2.    In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water.  Remove from the heat and set aside to cool.

3.    In a large bowl beat the butter and sugar with a wooden spoon or electric whisk until it is light and fluffy.  Add the egg yolks one at a time, and beat well after each egg, now add the melted chocolate and ground almonds.

4.    In a separate bowl whisk the egg whites until you have soft peaks.  Using a large metal spoon gently fold through the flour and egg whites until thoroughly combined.  

5.    Pour the cake mixture into the two cake tins, spread evenly and bake in the oven for 18-20 minutes.

6.    Remove the cake tins from the oven and set aside until cooled slightly and turn out onto a wired rack.

7.    For the caramel Marmite buttercream, melt the butter in a large pan over a low heat.  Now add the brown sugar, milk and Marmite, stir until it starts to boil.  Let the mixture boil for 1 minute and then place into a large bowl.  Taste the mixture and add more Marmite if necessary.

8.    Now add half of the icing sugar using a whisk and leave to cool thoroughly mixing occasionally throughout the cooling.  When fully cool mix through the remaining icing sugar if it is still runny add more until you have a spreadable consistency.

9.    To assemble the cake, spoon a third of the buttercream over one of the cakes and sandwich with the other cake.  Now cover the whole of the cake with the buttercream using a palette knife and top with flaked chocolate.  Enjoy!

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Celebrate Birthday With Chocolate Cakes (Devs Rai)

Whether it is a simple or a designer birthday cake you can never go wrong with the chocolate flavor. A birthday is a special time in the life of any individual when they can enjoy growing up in another year. There can be private parties, general celebration at home, or office. Whatever be the way you want to spend your birthday, one thing is for certain, cutting the cake is necessary if this is to be a real birthday celebration. When it comes to celebrations, it is the chocolate flavor, which surely takes the piece of cake!

Here is how you can add to the occasion and make it memorable and special with a worthwhile chocolate cake, which becomes a hit with everybody.?

Elevate the mood with chocolate

Researches prove that nothing works like chocolate to elevate the mood and to bring out the feel good emotion. It is your birthday and it is celebration time so why not make it special with a unique chocolate cake, which works wonders with everybody, and turn this into an occasion to remember. Bakers in Gurgaon can utilize their skill and years of experience to create cakes that compel you to sit up and take notice. So order what you like and get it delivered to the party venue on the D-day without problems.

Combine fresh fruit to the chocolate cake to make it special

Have you ever tried the heavenly combination of fresh fruit and chocolates? If not, order a cake on your birthday that combines the goodness of both these fantastic ingredients. Raspberry, orange, and banana are a traditional combination and you can easily go with these. However, it does not hurt to go beyond the ordinary and find something, which can bring a twist in the tale! Cherries and peaches are ideal and so are strawberries. You can try this out and make your birthday very special.

White chocolate cake

A stunning white birthday chocolate cake is just what you need to break the mould and make the right impression on the invitees on your birthday this year. Many consider this a forgotten jewel since one does not come across very often. Now is your time to try this out and do something out of the ordinary. White chocolate can provide the ideal instrument when you want to make this a birthday to remember for everybody who attends.

There is no doubt regarding the fact that white-, milk-, or dark- chocolate cakes are the top selling varieties of confection the world over and also in India. So, when you are going to celebrate your birthday do not deny yourself or your guests the pleasure of eating this fantastic flavor. Just use your imagination and take the experience and the expertise of birthday cakes Gurgaon services to order a product, which is something unique and nothing like anyone may have seen before. Birthday comes only once a year in the life of a person, do not let a simple matter such as cake ordering jeopardize its success!

This article written by Devesh Rai behalf of Edelweissbakery.in, Edelweissbakery is Bakery Shop in Gurgaon, which provides Designer Cakes in Gurgaon like Birthday Cakes in Gurgaon, Anniversery Cakes in Gurgaon, Wedding Cakes in Gurgaon, Chocolate Cakes in Gurgaon.

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Chocolate Beetroot Cake with Candied Beetroot

Chocolate Beetroot Cake with Candied Beetroot

Chocolate & Beetroot is a wonderful combination! The beetroot gives the cake a lovely sweet stickiness as well as plenty of vibrant colour!

Makes 16 slices

Preparation time:  30 minutes

Cooking time:  2 hours

Ingredients

For the cake:

250g chocolate, chopped (minimum 60-70% cocoa solids)

3 eggs

250g light muscovado sugar

4 tbsp clear honey

½ tsp vanilla extract

80g plain flour

50g ground almonds

1 tsp baking powder

¼ tsp salt

25g cocoa powder

250g raw beetroot, washed, trimmed & finely chopped

50ml strong black coffee

30ml sunflower oil

1 tbsp Chambord

1 tbsp red food colouring

For the chocolate icing:

150g chocolate (minimum 60-70% cocoa solids), chopped

3 tbsp strong black coffee

1 tsp vanilla extract

3 tbsp clear honey

For the candied Beetroot decoration;

100g granulated sugar, plus 2 tbsp for coating

100ml water

100g raw beetroot, peeled & grated

Preparation method

1.    Preheat the oven to 170ºC/150°C Fan/335ºF/Gas Mark 3 and line a 20cm cake tin with baking parchment.

2.    In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water.  Remove from the heat and set aside to cool.

3.    In a large bowl beat the eggs, sugar, honey and vanilla extract using a wooden spoon or electric whisk until light and fluffy.  Fold through the flour, ground almonds, baking powder, salt and cocoa until thoroughly combined.  Stir in the melted chocolate, beetroot, coffee, sunflower oil, Chambord and red colouring.

4.    Pour the cake mixture into the cake tin and bake in the oven for 1 ½ hours, cover the cake with foil and bake for a further 30 minutes.

5.    Remove the cake tin from the oven and set aside until cooled slightly and turn out onto a wired rack to cool.

6.    For the chocolate icing, melt the chocolate, coffee, vanilla extract and honey in a bowl over a pan of simmering water, stirring until fully combined and melted.  (Make sure that the bowl does not touch the water).  Remove from the heat and leave to cool and thicken.

7.    In a separate bowl beat the butter until soft and then gradually beat in the icing sugar.  Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).

8.    For the Candied Beetroot decoration, place the sugar and water in a pan and bring to the boil, stir to dissolve the sugar.  Add the beetroot and cook for 10-15 minutes or until the beetroot softens then drain and leave to cool slightly.  Coat with the extra sugar and set aside.

9.    To assemble the cake, spoon the icing on the top of the cake easing it down over the sides to cover the whole cake.  Arrange the candied beetroot on the top of the cake to decorate. Enjoy!

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Chocolate Skillet Cake

A little bit country!
A chocolate cake baked in a cast iron skillet.

Two of my favorite things! PLUS it mixes

 quickly and bakes in only 20 minutes. 

PLUS you get to eat it while it's 

still warm. Gotta' love that!

Whisk flour, sugar, soda, and salt in a bowl.

Boil butter, oil, cocoa, and water in the skillet.

 Remove the skillet from heat and add the 

flour mixture. Mix well.

 Whisk in the sour cream, egg and vanilla.

 It's all mixed-up right in the skillet. Easy-peasy.

 Pop into a preheated 350 oven.

Bake until done, about 20 minutes.

Now make the frosting.

Bring the  butter, cocoa, and milk to a boil.

 Remove from heat and whisk in the XXsugar.

 Chop 1/2C pecans and add to the pan. 

 Add the vanilla and stir to combine. 

Pour over the warm cake and spread with a spatula.

 Tie a bandana around the handle for

country cuteness.

Now cut yourself a piece and pour a

tall glass of cold milk. Top with a

scoop of vanilla ice cream for

total decadence.

Chocolate Skillet Cake

Combine in a bowl:

1C flour

1C sugar

1/2t baking soda

pinch salt

In a 10" cast iron skillet combine:

1/4C butter (1/2 stick)

1/4C vegetable oil

1/2C water

2T cocoa

Bring to a boil and remove from heat.

Whisk in the flour ingredients.

Then mix in:

1/4C sour cream or buttermilk

1 egg

1/2t vanilla

Pop the skillet into a 350 oven for

20 minutes, just until a toothpick

comes out with a few moist crumbs.

While the cake cools a bit, make the:

Frosting

In a medium saucepan bring to a boil:

1/4C butter (1/2 stick)

2T cocoa

3-4T milk (as needed)

Remove from heat and whisk in:

2C powdered sugar

1/2C chopped pecans

1/2t vanilla

Pour over warm cake, spread 

with a spatula. Serve warm with

vanilla ice cream

Enjoy!

Links: Between naps On The Porch,
A Stroll Thru Life, Designs By Gollum,
Stone Gable, The Charm Of Home,
No Minimalist Here, Coastal Charm,
My Romantic Home

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Very Chocolatey, Chocolate Fudge Cake

Very Chocolatey, Chocolate Fudge Cake

This cake is a chocoholics dream!  This cake has chocolate, chocolate and more chocolate to create this fantastically fudgey, rich & moist cake.

Makes 12 slices

Preparation time:  30 minutes

Cooking time:  50 minutes

Ingredients

For the cake

220g plain chocolate, chopped (minimum 70% cocoa solids)

200g butter, cubed (plus extra for greasing)

100ml water

125g self raising flour

125g plain flour

25g cocoa powder

200g light muscovado sugar

200g golden cater sugar

3 free-range eggs

75ml crème fraiche

For the chocolate buttercream filling

50g plain chocolate (minimum 70% cocoa solids)

100g unsalted butter, softened

200g icing sugar

1 tsp vanilla extract

Drizzle of milk to loosen

For the chocolate ganache topping

150ml double cream

1 tsp vanilla extract

1 tsp unsalted butter

150g plain chocolate, plus extra to decorate

Preparation method

1.    Preheat the oven to 170ºC/335ºF/Gas Mark 3 and line two 20cm sandwich tins with baking parchment,

2.    In a saucepan melt together the chocolate, butter and water on a low heat, stir occasionally until smooth and then set aside to cool slightly.

3.    In a large bowl sift the flours and cocoa powder and mix in the muscovado and caster sugar.  In a separate large bowl beat together the eggs and crème fraiche, then add the chocolate to the mixture.  Now gently fold through the flour & sugar mixture until smooth.

4.    Divide the cake mixture between the two cake tins and bake in the oven for 35-40 minutes, or until the top is firm to the touch.

5.    Remove the cake tins from the oven and set aside until they have cooled completely.

6.    For the chocolate buttercream filling, melt the chocolate in a bowl over a pan of simmering water.  (Make sure that the bowl does not touch the water).

7.    In a separate bowl beat the butter until soft and then gradually beat in the icing sugar.  Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).

8.    For the chocolate ganache topping, heat the cream, vanilla extract, butter and chocolate in a large pan.  Remove the pan from the heat and then whisk until the mixture is smooth and thick.

9.    To assemble the cake, carefully remove the cakes from the tins.  On the top of one of the cakes spread the buttercream and then top with the other cake.

10.  Spoon the chocolate ganache over the top of the cake and allow to drizzle over the edges or smooth over the whole cake with a palette knife.  Garnish with chocolate of your choice, enjoy!!

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Double Chocolate Pancakes

Double Chocolate Pancakes

Everyone loves pancakes but these double chocolate pancakes are amazing!

Serves 4

Preparation time:  15 minutes (plus resting time)

Cooking time:  30 minutes

Ingredients

150g/5 ½ oz plain flour

Pinch of salt

250ml/9 fl oz milk

100ml/3 ½ fl oz water

1 large egg

2 tbsp melted butter

2 tbsp cocoa powder

3 tbsp single cream

butter, for greasing

For the filling:

140g/5 oz white chocolate, broken into small pieces

150ml/5 fl oz single cream

1 tsp vanilla extract

25g/1oz milk chocolate, roughly grated

Preparation method

1.  Sift the flour and salt into a large jug.  Add the milk, water, egg and butter and whisk until it is smooth.

2.  Pour 150ml of the batter into a jug and whisk in the cocoa powder and the cream.  Leave the 2 batters to stand for 15 minutes.

3.  Grease a frying pan and heat over a medium heat.  Pour the batter from the two separate jugs, swirl the two colours of batter together so it covers the pan with a thin layer of batter.

4.  Cook until the underside is golden, flip over with a palette knife and cook the other side until golden.

5.  Repeat this process, separate the pancakes with kitchen paper and keep warm.

6.  For the filling, place the white chocolate, cream and vanilla extract in a small saucepan and place over a low heat.  Stir until the chocolate has melted.

7.  Transfer the chocolate to small jug and pour a little onto each pancake.  Fold over, top with a sprinkling of grated chocolate and serve immediately with the remaining chocolate sauce on the side, enjoy!

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Profiteroles

This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
Valentine!

 Choux pastry, filling and chocolate sauce...
what's not to love?

I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.

A few very simple ingredients:
butter, flour, water, a little sugar and  eggs.

 In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.

 Remove from heat, add the 1/2C  flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.

Let cool for 5 minutes.

Beat in the eggs one at a time until
incorporated.

Beat until the batter is smooth,

Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.

Bake for 10  minutes at 425 then  reduce the oven

to 350 and bake until golden, 10-12 minutes more.

Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.

Profiteroles

1/2 C water

1/2 stick butter

1/2 t sugar

pinch salt

1/2 C flour
2 L eggs

• Heat oven to 425. Spray two baking sheets with cooking spray. 
• In a medium saucepan bring the water, butter, sugar and salt to a boil.
• Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides, 
• about 30 seconds. Let cool 5 minutes. 
• Add eggs one at a time and beat well until the batter comes together.
• Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.  
• Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool. 

• 6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.

• Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
• If you make these ahead you can warm and crisp them
•  up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce

1 C semisweet chocolate chips

1/2 C half and half or cream

2 T butter

1/2 t vanilla extract, 

In a medium glass bowl, combine the chocolate

 and cream. Microwave for 1-1/12, stirring once, 

until smooth and pourable. Stir in vanilla

or:In a small saucepan slowly melt the chips and cream.

Stir in the butter to combine. Stir in the vanilla.

or: In replace the vanilla with 1T Kahlua or Grand Marnier 

Puffs Plus: You can make these ahead and store in an 
airtight container until ready to serve. 
Freeze extras in a ziptop bag.

 No defrosting needed:
 simply slice the tops off, fill and serve.

Puffs Plus:  For savory puffs, omit the sugar and
 fill them with items like;
tuna, crab, shrimp or chicken salad. 
Bake larger puffs for a luncheon. 
Bake these 10 minutes longer at 350. 

Enjoy!

Links: Common Ground,
The Charm Of Home,
No Minimalist Here,
French Country Cottage,
My Romantic Home,
Designs By Gollum,
Between Naps On The Porch,
A Stroll Thru Life

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