Sunday, January 15, 2012

Chocolate cake with truffle icing

Chocolate cake with truffle icing

For the chocolate cake:
100 gms flour
100 gms sugar
4 Tbsp cocoa
1 tsp coffee powder
4 eggs
1 tsp baking powder
1 tsp baking soda
1/2 cup oil
1 tsp vanilla essence
1/2 cup cold milk
1 tbsp vinegar

For the icing:
2 cups whipped cream
2 cups chocolate Ganache

step 1
Sift together all your dry ingredients ? Maida, cocoa, coffee powder, baking powder and baking soda and keep them aside.
Add vinegar to the cold milk and put in the fridge till required.
In a bowl, beat the eggs and sugar really well till the mixture is nice and fluffy and creamy. Use a hand mixer for good results.

step 2
Pour in the oil and the milk and vinegar mixture and mix well.
Add the vanilla essence.
Take a wooden spoon or a wooden spatula and fold in carefully the dry ingredients into the egg mixture till well mixed.

step 3
Pour the batter into a greased microwave dish
Bake in the microwave oven at HIGH for 7 minutes. Insert a toothpick to check if it comes out clean. If not done, bake for one more minute.
The cake should start pulling away from the sides and springs back when touched.
Cover the cake and leave it in the microwave for 5 -10 minutes.
Let it cool nicely before doing the icing.

step 4
To assemble the cake
Before you begin icing, place your cake on a flat surface.
Before splitting your cake, level it. This simply means: trim the top of your cake so it is perfectly flat. The easiest way to do this is to find the lowest part of the cake and hold your knife parallel against the low edge, then begin pulling your knife back and forth as you move it across the surface of the cake. You should be left with both a level cake and a delicious piece of trim.
Now, flip the cake over so the top area you just trimmed is now the bottom, resting on the flat surface you chose and the top is absolutely leveledm

step 5
Now take a long knife and cut the cake horizontally in three equal parts.
Place the first layer onto a plate or stand. Fully frost the top of the first layer with the chocolate ganache.
Place the second layer on top of the first layer. Frost the top of the second layer using another 1/4 of the frosting. Repeat with the third and final layer.

step 6
Once the three layers are stacked up, take the whipped cream and cover the sides and top generously with the icing.
Smoothen the icing on the top and the sides of the cake so that it is evenly spread.
Now take the chocolate ganache frosting (make sure it is a spreadable consistency and not too thick ) and pour it generously on top of the iced cake, letting the extra drip on to the sides.
Smoothen the top of the cake with a spatula or a knife.

step 7
Next, take a cake "comb" -- a metal triangle with teeth on all three edges -- and quickly drag it around the sides of the cake. (Be careful to do it with a light hand and not too many times, otherwise the whipped cream below would start showing as you can see is showing on my cake)
Add garnishes or piping, if desired, and you have a cake that takes the cake

Toasted spicy veg sandwich(indian style)

Toasted spicy veg sandwich(indian style)

Whole wheat bread slices 12 nos
Onion(chopped) 4 nos
Tomato(chopped) 4 nos
Carrot 2 nos
Potato 2 nos
Garam Masala powder 2 tsp
Red chilli powder 2 tsp
Mustard seeds 1/2 tsp
Mayonnaise 16 tsp
Salt to taste
Cheese as required
Curry leaves 10 to 12 nos
Oil 5 ml

step 1
1. Heat oil in a thick bottomed kadai. Add mustard seeds and curry leaves.
2. Add chopped onions once the mustard seeds start to splutter and fry onions in a slow fire.
3. Add chopped tomatoes when the raw smell of onion reduces and continue frying.
4. Add red chilli powder, garam masala, and salt and continue frying till the tomatoes gets smashed well.
5. Remove from heat and keep aside.

step 2
6. Wash and cut carrot and potato into round slices. Cook it to 50 percent in a boiling water adding salt.

step 3
7. Heat a tawa or griddle. Toast the bread slices slightly. the upper layer should be little crispy not the entire bread.

step 4
9. Then spread some prepared spicy onion tomato stuffing and put some carrot and potato slices. Grate some cheeseover it.
10. Take a toasted bread slice. Spread mayonnaise on the both the sides. Keep over the stuffed bread slice. Repeat the step 9 and keep another toasted bread over it.

step 5
11. Heat a tawa and warm the prepared sandwich and Serve hot.

Cuisine fusion croissant

Cuisine fusion croissant

a croissant from France
mascarpone cheese from Italy
salmon from Norway
pepper citrus from Slovenia
cucumber and lime from ??
trout eggs from Belgium

step 1
Split into 2 the croissant

step 2
Spread mascarpone on the bottom.

step 3
Grind the citrus pepper.

step 4
Place a slice of salmon

step 5
Garnish with cucumber slices.

step 6
Close the croissant.

step 7
Garnish with a slice of lemon and some trout eggs