Category Archives: Dessert

Fresh Banana – Cake Truffles

Ingredients needed for cake truffles:

Ripe banana – 1 no

Chocolate Cake – 10 medium pieces

Nutella – 1/2 cup, to coat the truffles

Heavy Cream – 1/4 cup

 

Method:

Mash the banana in a deep bowl and add crumbled chocolate cake to it. Form truffle balls and freeze it. Prepare the Nutella by heating it in the microwave for one minute and add cream to dilute it to get the right coating consistency. Dip the truffles in the chocolate sauce and freeze it again. These truffles are best eaten cold.

 

Strawberry Watermelon Slush

swSW SLUSH

4 ripe strawberries
1 cup cut watermelon pieces
juice of one lime
1 tblsp sugar
1 tblsp vimto
a few icecubes

Method:
Freeze the strawberry and watermelon for upto 6 hours.Blend it with the remaining ingredients.Serve right away.

Homemade Chocolate IceCream

I gotta admit this icecream recipe was a fluke discovery after messing with the quantity of ingredients in Chocolate Mousse Cake.My pregnant sister in law craved for the Chocolate oozing cake but I forgot to balance the egg yolk-cream ratio and ended up with Chocolate IceCream Cake instead.This ‘must freeze’ soft cream reminded me of real chocolate ice cream and after a few days of musing over what happened and I googled to actually find out that this IS the recipe(ingredients) for homemade icecreams! I’m posting this recipe so I dont forget and I’m thinking scooping it over store bought wafer cones could be a good idea.

Ingredients:
1 litre whipping Cream
2 packets of Hersheys Chocolate Chips
6 egg yolks+60gms sugar
Sugar – 2 cups
Vanilla essence

How to:

Hold a bowl over another pan filled with two inches of water.Place it over the stove.Let the water boil.Stir in the egg yolks and 60gms of sugar and vanilla essence.Keep stirring over simmering hot water till the mixture is pale and fluffy.Remove from heat.ok I go wrong in the next step always.Dont know why.Stir in little batches of chocolate to the egg yolk mixture.Mine freezes instantly lol.So I add a cup of water to get it right.

Meanwhile whip the cream with sugar and vanilla essence.Fold lightly the whipped cream to the chocolate mixture.Pour into a freezer bowl.Freeze and serve.Icecream ready.It doesnt need churning but is already soft and delicious.

Interestingly I came across this recipe today for basic semifreddo mixture.So I might as well call my chocolate icecream as choco semifreddo 🙂

Triple Chocolate Mousse Cake

triple chocolate mousse cake

mousse cake

Recipe inspired from ‘Sotong Cooks – Cooking it my way!’ with some slight adjustments in the recipe of my own,
Originally adapted from Alex Goh’s ‘Temptation of Chocolate”

STEP 1
Preparing the Mousse Pan

I dont have a springform pan,so I used my aluminium cake pan to prepare the mousse cake.

Aluminium pan with cake plate and grease paper lined across and around the pan

Prepared pan with cake plate and grease paper lined across and around the aluminium pan

grease paper around the pan

STEP 2
Chocolate Cake
Ingredients:

1 3/4 cups self raising flour
2 cups granulated sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup Butter milk
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1 cup hot black coffee

Preparation:

Combine the flour, sifted cocoa powder, baking powder, salt and powdered sugar in one bowl. In another bowl,blend the wet ingredients except hot coffee in medium speed. Now combine the wet and dry ingredients.Whisk in the hot coffee. Pour the thin batter into two greased and floured 9-inch layer cake pans. Bake at 350F for about 25 minutes for each cake.Cool for 10 minutes in pan on cooling rack then remove from pan and cool completely.Trim edges and the bottom of each cake. I like my cake size to be 2 inch smaller than my mousse pan, so that the mousse can overlap and cover outside the cake too.

Proceed to the next step right away, which is preparing the basic egg yolk-sugar custard.

STEP 3
Vanilla flavored Zabaglione
Ingredients:

60gms white sugar
6 egg yolks
1 tsp vanilla essence

Using the double broiler method, whisk all the ingredients till the custard thickens slightly.

STEP 4
Chocolate Mousse
Ingredients:

Zabaglione
300gms good quality chocolate chips or cooking chocolate bar
1/2 cup sugar
250gms uht heavy whipping cream (min 35% fat)

Melt the chocolate in a bowl.Stir in small amount of chocolate into the zabaglione and repeat it till the whole chocolate is used up.

I didnt stir my custard till pale and fluffy but stirred it quickly into the melted chocolate, which resulted in one whole lump of chocolate stuck inside my egg beater! To fix this, I added around 1 1/2 cups of water slowly and melted it into silky smooth texture.

Whip the cream and sugar till light and airy. Fold whipped cream and the chocolate mixture together.

Folding melted chocolate into the whipped cream is a delicate procedure. We want the result to be airy whipped chocolate mousse. So begin by pouring half the batch of chocolate mixture into the whipped cream and gently fold it over the centre starting from each side of the bowl,turning the bowl frequently. Add in rest of the chocolate taking care not to over mix but just enough to see the white streaks almost disappear into a beautiful chocolate mousse.

STEP 5
Assemble the Mousse Cake

1 – Place the cake on the bottom center of the pan.
2 – Carefully spoon over half the mousse over it.
3 – Press down gently with the other half of the chocolate cake.
4 – Fill the pan with the remaining mousse and tap the pan to evenly cover the cake.
5 – Cover it with a cling film and refrigerate this overnite.

STEP 6 – Can be done the next day
Chocolate Ganache
Ingredients:

100gms uht whipping cream
100gms Lindt ‘madagascar’mildly dark chocolate bar
excellence_madagascar-65-cacao-bar

Preparation:
Boil the cream in pan over stove. Take it off the stove.Stir quickly the broken chocolate pieces into the hot cream.Ganache ready. You may stir in 50 gms of unsalted butter to give a glossy finish to the ganache.This is optional.Leave the ganache to cool before pouring it over the mousse cake.

Swirl the pan to evenly cover all sides with the ganache.Cool it further.Remove gently from the pan by pulling the overlapping grease paper.Remove the paper from under the silver cake pan. Garnish with crushed oreos, shaved chocolate or crushed ferrero rocher or maltesers…use your imagination.

This cake tastes better the second day and much more flavorful on the third day. I’d say prepare it two days before your guests arrive:)

Cereal and Fruit Yoghurt Parfait

Strained yoghurt
Any cereal or Kellogs oats and honey cereal
Apple
Ripe Dates
Honey,I prefer Dabur brand

perfect for iftar after a day’s fast.very refreshing.

layer two spoonfuls of creamy yoghurt at the bottom of a tall wide glass.create another layer with low fat oats and honey cereal.cube one quarter of an apple and lay it over the cereal.chop few ripe dates and add to the apple pieces.now drop another spoonful of yoghurt and cover over the fruits.another layer of cereals.drizzle honey over it. finally top it off with dates and apple.

refrigerate it over 15 minutes to set the flavors of your parfait.