Choco Lava Cake

Ingredients

• Semi-Sweet Baking Chocolate – 4 oz (113g)
• Butter – 1/2 cup + to grease ramekins 
• Eggs – 2
• Sugar – 1/3 cup (75 g)
• All-purpose Flour – 1/4 cup (40g)

Lets Get Cracking

1. In a double boiler, melt chocolate. Once melted and shiny, remove pan from heat and add in butter. Mix until the butter melts fully. Set aside to cool.
2. In a medium mixing bowl, beat the eggs and sugar until light and fluffy (about 3 mins by electric mixer, 5 mins by hand)
3. Add chocolate-butter mixture into the eggs, add all-purpose flour and mix until well incorporated.
4. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture until 3/4 way full.
5. Bake in a per-heated oven at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside. I baked for about 13-15 mins.
6. Serve warm with ice-cream, fruits or whipped cream.

Enjoy :) :) :)

Chocolate Almond Delight

Ingredients

• butter - 200gms
• castor sugar - 150gms
• eggs - 4
• plain flour - 120gms
• baking powder - 1 tsp
• ground almonds - 30gms
• cooking chocolate - 100gms

Lets Get Cracking

1. Cream butter & sugar together. Add in egg yolks. Whisk egg whites until smooth. Fold in sieved flour, ground almonds, egg whites and melted cooking chocolate.
2. Bake in a loaf tin at 350 degrees Fahrenheit or 180 degrees Celsius for about 30 minutes.
3. For the topping, melt 200gms cooking chocolate over hot water and pour the onto cake. Decorate with almond flakes and cherries.

  Enjoy :) :) :)

Tiramisu Icecream Sandwich

Ingredients

• Chocolate sponge cake,sliced - 250 gms
• Instant coffee powder- 3 tbsp
• Vanilla ice cream - 500 gms
• Mascarpone cheese - i cup
• Cocoa powder- 1tbsp

Lets Get Cracking 

1. Warm half a cup of water, add two tablespoons of instant coffee powder and stir to dissolve.
2. Arrange the cake slices on a plate and spoon the coffee decoction over them to soak them well. Squeeze lightly.
3. Take a spring-form cake tin, arrange these cake slices along the side and the base of the tin. Take vanilla icecream in a bowl and whisk to smoothen it.
4. Add mascarpone cheese and mix well. Pour half this mixture over the cake slices in the cake tin. Arrange the remaining cake slices over the ice cream mixture to cover the entire surface.
5. Mix the remaining instant coffee powder into the remaining icecream mixture well and pour it over the cake slices. Take cocoa powder in a sieve and sprinkle over the icecream mixture in the cake tin. 
6. Place the cake tin in the freezer till fully set. Demould onto a serving plate, cut into wedges and serve immediately.  

Enjoy :) :) :)   

Classic Fudge-Walnut Brownies

Ingredients

• 3.38 ounces all-purpose flour (about 3/4 cup)  
• 1 cup granulated sugar  
• 3/4 cup unsweetened cocoa  
• 1/2 cup packed brown sugar  
• 1/2 teaspoon baking powder  
• 1/4 teaspoon salt  
• 1 cup bittersweet chocolate chunks, divided  
• 1/3 cup fat-free milk  
• 6 tablespoons butter, melted  
• 1 teaspoon vanilla extract  
• 2 large eggs, lightly beaten  
• 1/2 cup chopped walnuts, divided  
• Cooking spray

Time Required - 45 mins

Lets Get Cracking

1. Preheat oven to 350°. 
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine. 
3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

Enjoy its flavor with some Vanilla ice-cream :) :) :)

EGGLESS CHOCOLATE MOUSSE RECIPE

Ingredients

•  2 cups milk 
• 10 tsp sugar 
• 3 tsp cocoa powder 
• 100 gms dark chocolate 
• 10 tsp (5 gms) agar-agar (Also known as China Grass, Agar Agar, Japenese Isinglass, kanten), chopped 
• 2 tsp custard powder 
• 200 gms fresh cream 
• 2 tbsp powdered sugar 
• 1 tsp vanilla essence

Time Required - 40-45 mins

Lets Get Cracking

1. Soak the china grass in 3/4 cup of cold water for 1 hour. Put to cook on a slow flame until it dissolves.

2. Put 2 cups of milk to boil with the sugar, cocoa powder and dark chocolate.

3. To the balance 1/2 cup milk, add the custard powder and boil. When the milk starts boiling, add to the cocoa mixture and go on stirring and cooking for 1 minute.

4. When the china grass is dissolved completely, add to the boiling custard and cook again for 2 minutes. Strain the mixture and go on stirring it until it is slightly cold.

5. Beat the cream with the powdered sugar, add the vanilla essence and mix well. Add to the cocoa mixture and put it to set.

6. Once it sets, chill thoroughly, decorate with cream and chocolate curls and serve cold.