Archive for the ‘Recipes’ Category
Chocolate Fudge Cake
Posted on: March 13, 2010
A recipe for Chocolate Fudge Cake as found in a cake recipe book.
Ingredients:
*
325 gms plain chocolate cake covering
*
275 gms white butter
*
175 gms caster sugar
*
4 eggs, beaten (optional)
*
175 gms self raising flour
*
50 gms ground rice
*
10 ml / 2 tsp vanilla essence
*
50 gms flaked almonds
*
100 gms icing sugar
*
10-15 ml coffee essence
*
toasted almonds, half dipped in melted chocolate, to decorate
Method:
1.
Line a 9 inch round cake tin with buttered greaseproof paper.
2.
Warm half the cake covering in a bowl over a pan of simmering water.
3.
Whisk 225 gms butter and caster sugar together in a bowl until pale and fluffy. Gradually beat in eggs, keeping the mixture stiff.
4.
Slowly beat in the flour with ground rice, vanilla essence and flaked almonds and the cool, (but still liquid) chocolate cake covering.
5.
Turn the mixture into the prepared cake tin and bake in oven at 180°C / 350°F, mark 4 for 11/2 hours. Cool in the tin for 30 mins before turning out.
6.
Melt the remaining chocolate cake covering and coat the top and sides of the cake.
7.
Whisk the remaining butter in a bowl, beat in sifted icing sugar and coffee essence.
8.
Spoon into a piping bag fitted with a star nozzle and pipe around the cake top (You can pipe design as per your choice). Decorate with toasted almonds.
Indians are famous for sweet tooth, and since its a country abound in different cultures, there are wide variety of delicious desserts to savour from. This is one of my favourite recipes and pretty easy to make – Sevaiya or Kheer or pudding. its a thick milk ba
sed dish.
Ingredients
1 cup Sevaiya / Noodles(prefer wheat noodles)
Half litre Milk
¼ gm sugar
Finely slited almonds, pistachios, cashews
Cardamom powder
Saffron
Ghee
Method
Heat a pan on the gas. Pour 2 spoons ghee on the heated pan. Add the sevaiya and roast till the colour changes. Remove and keep aside. Heat the milk, bringing to a boil. As soon as it comes to boiling point add the almonds, pistachios, cashews, cardamom powder, saffron, sugar. Boil on slow gas for 15-20 mins. Once the milk becomes little thick or changes colour add the sevaiya. Cook for another 15-20 mins. Can serve chilled or hot.
PS : Optionally instead of sevaiya you use rice or sago seeds also. The preparation with sago seeds is same except you don’t fry them in ghee, just soak them in water for 1/2 hr.
If you are making rice kheer, add the rice along with the nuts and let the rice cook in the milk.
Photo taken fromhttp://www.1001recipe.com
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