Chocolate Dream Cake with Chocolate Cream Cheese Frosting

Video ; https://youtu.be/1ky8MsDT_VU

For full recipe visit: http://www.nadiyaskitchen.com/cakes/chocolate-dream-cake-with-chocolate-cream-cheese-frosting/

Black Forest Pavlova

Video: https://youtu.be/qoPmGiLJl7

For full recipe visit: http://www.nadiyaskitchen.com/chocolate/black-forest-pavlova/

Egg Drop Biscuit And Milo Fudge

For full recipe visit http://www.nadiyaskitchen.com/cookies/egg-drop-biscuit-and-milo-fudge/

Chocolate Filled Ponchiki Sandwiches

Ponchiki is a light, soft, spongy, chewy, kind of fried sweet dough, shaped as a flattened sphere. Ponchiki is also called Russian Doughnuts. Its inside is filled with jams, jellies or different kinds of fillings or sometimes it’s just rolled in powdered sugar just after frying. What I have done is make ponchiki sandwiches. All doughnut lovers will love this.

Ingredients

To make Ponchiki

3/4 cup full cream milk

2 large eggs

4 tablespoon sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon instant yeast

3 cups flour

2 tablespoon vegetable Oil

Vegetable oil for frying

To Make filling

1 cup whipping cream

75 grms dark chocolate 

Method:

Making Ponchiki

1_In a mixer bowl whisk sugar, eggs, 2 tablespoons oil, salt and vanilla, mix on low speed until sugar dissolves, add yeast, flour and milk mixing well after each addition to make soft dough. (Dough will be very wet). Cover with plastic wrap and refrigerate until dough doubles in size, about 1 hour.

2_ Divide dough in half, place 1 half on a well floured surface, and pat with flour hands, flipping to coat with flour. Roll dough out to 1/4 –inch thick.

3_Using a round cutter or if you don’t have a round cutter just use a glass, cut dough into as many circles as you can, gather rest of dough again roll and cut, transfer cut out dough to floured sheet. Repeat with the remaining dough.

4_ Add oil into a frying pan (about 1 inch deep) and heat over low flame, add your shaped dough and fry until golden brown on both sides (this is a stage you must be very careful if you fry these ponchikis in hot oil you may end up with half cooked ponchikis, so very important that you must fry on low flame for the ponchikis to get fully cooked) Remove from oil onto paper towel or tissue to absorb excess oil.

Making Filling

5_In a small pan heat whipping cream until it starts to simmer. Chop chocolates and put into whipping cream. Keep stirring until chocolates melts and incorporates with whipping cream.
6_Pour this chocolate sauce into a bowl. Leave to cool completely until sauce reaches to a spreadable consistency, to fasten this process chill sauce until thick.

Making ponchiki sandwiches

7_Cut each ponchiki in half, apply generous amount of chocolate filling …..enjoy!

Cinnamon sugared fried choux with chocolate sauce ... dreamy chocolate fantasy

Choux pastry is a light, crispy bun or a finger (depends how you pipe it) with airy soft pockets inside. Inside of choux pastry can be scooped and filled with sweet & savory fillings. I did post a recipe how to make eclairs some time back, that is also made using choux pastry, but this time I made something different. 

I saw on TV some restaurants serving fried choux with hot chocolate shot which took my interest to do little research about it. After my research I decided to make my version for Saturday afternoon tea. My impatient kids started eating just after first batch was fried. I finished last batch and sat to enjoy near my kids with a big mug of tea. Choux was crispy just after frying & melts in mouth like a dreamy chocolate fantasy. We could not eat all so I kept it covered at room temperature and next morning I had some for breakfast. Choux wasn't crispy as it was after frying, but tastes yummichocolicious ..  

Ingredients

Choux :

100 grms unsalted butter (chopped)

1 cup water

1 cup flour

1 tsp corn flour

1/2 tsp baking powder

5 large eggs

Chocolate Sauce

1/3 cup whipping cream

75 grms dark chocolate

½ cup chocolate syrup

Cinnamon Sugar

½ cup sugar + 2 tsp ground cinnamon (mix together)

Method:

Make chocolate sauce

1-   Chop chocolate set aside.

2-   Mix whipping cream & chocolate syrup, put into a pan and cook until syrup starts to boil. When starts to boil switch off flame, but keep on the hot stove.

3-    Add chopped chocolate into the boiled syrup & leave for 10 min. After 10 minutes stir until all chocolate is dissolved and sauce is smooth.

4-    Pour in to a bowl and leave to cool.

To make choux

1-    Mix flour, corn flour, baking powder. Set aside

2-    Put butter and water in a sauce pan, start cooking on moderate heat when butter dissolves and the mixture comes to a rolling boil, turn heat to lowest. Tip all flour mixture in stirring vigorously with a wooden spoon. Stir until the dough leaves sides of pan and you have a smooth ball. Remove from stove.                        

3-   Put dough in a stand mixer bowl, start beating the dough.

4-   When dough breaks start adding eggs one by one. Be careful at this stage as the dough is very hot which may scramble the eggs, keep on beating high until all eggs are added and the dough turns into a thick glossy paste. Consistency of icing or thinner than icing which can be piped without hard pressure.

5-   Heat oil in a wok or a pan, get a 1M size star nozzle ready in a piping bag. Scoop some amount of choux batter into piping bag and pipe about 3 inch long rods into the hot oil. Using a pastry scissor cut the batter from end of nozzle.

6-   Turn both sides to fry evenly, when piped choux gets nicely brown and crisp using a slotted spoon take out from oil and immediately put into cinnamon sugar and turn to coat all sides.

Serve with Chocolate sauce…… enjoy!

Dark Chocolate Oreo Fudge .. Oh, baby. Come to mama.

Friday I wanted to make something which tastes like chocolate cookies, chocolate brownies, chocolate fudge & gooey chocolate (gooey I am trying to say is chocolate melting in my hands when I am holding a piece) and Friday went thinking, so Saturday I came up with this dangerously decadent recipe. This is without a doubt, completely and utterly insane. But I mean that in a good way. Of course : ) To make this fudge all you need is ..

Ingredients:

200 grams Oreo cookies (11/2 pkt) crushed in to crumbs and chunks

50 grams unsalted butter

100 grams dark chocolate

1 cup condensed milk

Method:

Generously butter a seven inch tray, set aside. In a sauce pan melt butter & chocolate, add condensed milk. Cook until chocolate mixture starts to boil. Add crushed Oreo. Mix everything well. Pour fudge mixture into the buttered tray soon after taken from heat. Cool completely and chill for 2 to 3 hours to serve cut in to desired shapes. Enjoy!

Note: I used 11/2 pkt oreo cookies with the cream. If you don't want too much gooeyness add 2 whole pkt oreo's. I love my fudge this way. Just for all readers information next recipe is Chicken Shawarma with the touch of Sweet Hungarian .. 

Chocolate Fudge Pudding Cake

Hi my readers, Ramadan Mubarak to all the lovely people of Maldives & all around the world. I know a lot of people are waiting impatiently for a new recipe from me so here I go and the first recipe of Ramadan starts with Chocolate.  

This is how cake should look when baked

Ingredients:

For the cake:

1 cup flour

1 cup sugar

100 grams dark chocolate (melted using a double boiler)

½ cup vegetable oil

1 tsp baking powder

½ cup butter milk (1 cup full cream milk + 1 tsp vinegar or 2 tsp lime juice mix & keep for 10 minutes)

1 large egg

For the poured syrup

½ cup heavy cream or whipping cream

1/3 cup condensed milk

½ cup cocoa powder (Sieved cocoa powder)

Method:

Prepare an 8 inch baking tray by greasing the bottom & sides with vegetable oil or margarine, set aside. Position an oven rack in the middle of the oven and heat the oven to 160 c. Mix all the syrup ingredients well until all the cocoa is dissolved set aside.

In a bowl using your hand mixture or a stand mixture mix all the cake ingredients. It will be easy to mix if sugar is finely ground. Pour cake mixture into baking tray. Bake the cake for 10 minutes just until the sides are set. Below is a picture.

Take the cake out from oven and pour the chocolate syrup on the middle of the cake, using a knife or the tip of a rubber spatula, gently swirl the cake batter together so they're mixed, but not completely blended.

Bake until a pick inserted about 1 inch from the edge comes out gooey, but not liquid, 40 to 45 min, don't over bake. The top will be puffed and slightly cracked ... enjoy!

Chocolate Lava Muffins

 

After long time again I am posting a new recipe. Just too busy at home & baking, but as the Ramadan is getting near I am getting ready with some delicious recipes to upload and next month I am conducting three classes especially for Ramadan that's my Cheesecakes Class, my Cooking Class & I love Chocolate class, all my readers if you want to join any of my classes feel free to contact me or mail me or for more information you can always check my face book page “Cheesecakes” .

These Muffins I made yesterday for my daughter's request. Since last December she is staying at Colombo for her higher studies. She came for few days & this morning again she left. My kid's love the chocolate lava cakes sold at the pizza hut or Mac Donald's at Sri Lanka from these two places I don't remember much from where. I was able to make four muffins from this batter. That's normal ramekins size. These muffins are so delicious, give a try just so simple & you don't have to use a beater too, if you don't have ramekins you can make a one big Muffin in a 6inch tray or even oven safe cups can be used.

Ingredients

1/2cup unsalted butter

200grms dark chocolate

1/2cup sugar

3tbs flour

1/4tsp salt

4eggs

Butter & cocoa enough to coat your muffin cups or ramekins

Method

Pre heat your oven to 160c, in a sauce pan melt chocolate & butter, set aside to cool.

Generously butter your ramekins, keep in fridge until the batter is ready. When the chocolate mixture is cool add sugar, flour & salt mix well until no lumps. Now add the eggs, beat until everything is incorporated. Take out your ramekins, put a teaspoon of cocoa powder into each ramekin & turn to coat the inside and sides well.

Divide the batter in to four ramekins. Arrange the ramekins in a flat baking tray & bake for 20 to 30 minutes or until sides are baked & the center is soft. Run a small knife inside around the ramekin to release the muffin & turn the ramekin upside down on to a serving plate & tap the bottom little, take the ramekin, serve the Chocolate Lava Muffin with Vanilla Ice Cream, I loved it plain........ Enjoy!

Chocolate Cake…………. Busy manmage favorite …that’s me

You wouldn't believe how moist, Choco balanced & finger licking this cake can be! This is one of my favorite cakes. I have frosted this cake with Milk Chocolate Mousse , sometimes when I make for orders I use Milk and White chocolate mousse for a three layer cake. This cake will be a hit with some vanilla ice cream too.

Make the chocolate mousse one day ahead so that the chocolate mousse will be nicely set to a spreadable consistency and frost the cake with chocolate mousse just half hour before serving the cake. You don't have to frost as a profession cake decorator, just spread chocolate mousse using back of a spoon. Why not let your kids do the fun part.

l always use parchment or baking paper when I bake my cakes because I don't like my cakes to get stuck on the baking tray, but if you don't have just generously grease the baking tray with oil or butter and sprinkle little flour and turn the tray to coat inside and bottom of the baking tray completely. I used 8inch three baking trays to make this cake because it was a three layer cake. You can use a 9x13 inch cake tray.

Ingredients A

3 cups all-purpose flour

2 cups sugar

1 tsp. salt

2 tsp. baking soda

1/2 cup cocoa powder

Ingredients B

3/4 cup vegetable oil

2 tsp. vanilla essence

2 table spoon white vinegar

2 eggs

Ingredient C

2 cups cold water

Method:

Pre heat oven to 160C, Mix all the Ingredients A, Pour all the ingredients B in to ingredients A, mix little bit & pour ingredient C mix using a hand Wisk or a hand mixer until well blended. Pour into prepared trays and bake for 40 minutes, or until a toothpick inserted in center comes out clean.

Cool completely before frosting,  I did level the cakes using a cake leveler but this is not necessary

 ……………………………………………………….enjoy!!

Chewy Chocolate Cup Cakes

I made these cakes in paper liners but I would advise to use ramekins as cake gets stick to the sides of paper liners & very difficult to remove, but if you do not have ramekins try by applying some butter & dusting with some flour inside the cupcake liners, this way it may help the cake not sticking into the cupcake liners. 

 

Ingredients:

150g semisweet chocolate

1cup unsalted butter

3/4cup powdered sugar

2 eggs

2egg yolks

6tbs flour 

Method:

Preheat your oven to 170 C, arrange about six to seven paper cups in a tray or about 5 ramekins set aside. Melt butter and chocolate in a microwave or on a double boiler, now mix sugar add egg and egg yolks mix very well, until all sugar is dissolved.

Whisk in flour, stir from the bottom of your bowl, make sure all ingredients are mixed very well.

Now divide the cake batter in to the paper cups or ramekins, about each 3/4 filled, bake for 30 to 35minutes.

Serve with whipped cream, Chocolate sauce or syrup …….............................……enjoy!

White Chocolate Mousse

It is been some time since some of my friends have been asking me how to make white chocolate mousse. So I decided to post my version of white chocolate mousse today, this white chocolate mousse was made for a chocolate mousse bomb cake which I made for an order that is why I could not put any garnish on the mousse. I used white toblerone chocolate to make this mousse……………………..yummy..

Ingredients

175g white chocolate

1/3cup milk

2 egg whites

1tsp sugar

1cup double cream

Method

Melt the chocolate on a double boiler, stir in milk, set aside.

Whip the egg whites and sugar until stiff peaks, then fold into the chocolate mixture until well combined. Whip the cream until it forms soft peaks. Gently fold into the chocolate mixture. Refrigerate for about at least 1hour, sprinkle with grated chocolate or any kinds of berries to serve…………………………….enjoy!

Chocolate Cookies

Chocolate is the most favorite flavor at my home. My daughter will be always searching something to nibble. Something sweet, ya she is now seventeen but still my sweet baby girl..hehehe so I decided to bake some chocolate cookies. This recipe turned out so good that I wanted to share in my blog, happy baking and below is the recipe.

Ingredients:

1cup unsalted butter

3cups all purpose flour

1/2tsp baking soda

2/3cup granulated sugar

1/2cup brown sugar

2tbs strong coffee

2eggs

1tsp vanilla essence

1/2cup cocoa powder

pinch of salt

Method:

Sift flour, cocoa powder, salt & baking soda. Set aside. With your electric or hand mixer cream butter with granulated sugar and brown sugar until fluffy. Beat in eggs, coffee and vanilla, now add flour/cocoa powder/baking soda mixture 1/2cup at a time. Mix until all the flour is finished mixing. Now take the dough on a slightly floured working area (like your kitchen counter or a big bowl) knead the dough not much little bit until the dough turns in to one ball. Divide the dough in to three portions, wrap each portion in plastic wrap or put in a zip bag. Chill in refrigerator for 1/2 hour, roll each portion about 1/2cm thick (It is better if you can roll out cookie dough without much flour so what I do is spread a plastic wrap piece on to the working area then I put the cookie dough on the center, take another piece of plastic wrap and spread on top of the cookie dough then roll the dough and I don't have to use any flour at all) cut out shapes with your cookie cutters, place the cutout shapes in a baking tray lined with parchment paper. Bake cookies in a 160C preheated oven for about 10minutes. Cool completely before decorating..........................enjoy!

Chocolate Mud Cake

 This is a chocolate Mud cake I made for a girls Birthday…………… The roses and leaves are made from chocolate fondant.  This was first time I made a fondant and even the roses and leaves. I am so happy this cake came out so beautiful.

Chocolate Mousse Cake

This cake is made using only chocolate mousse and chocolate decorations, for the base I have put a Chocolate biscuit crumb layer.

 

See the mousse