One Bowl Cookies ... As easy as baking can get

I have seen people make a huge cry about baking chocolate hip cooking especially the ones that are slightly chewy inside and crunchy outside and I have always wondered why in the mane of the lord.
In-fact this recipe I stumbled upon ages ago in an old book and that I bought from a shop if second hand books and I have always found it so easy to make.

There are many people who just throw in some chocolate chip in a basic short bread, those I detest. Have a look at these beauties and tell me how it was ...

Here goes ...

150 g Maida/ Refined Flour

1 tsp Baking Pwd

125 g margarine

85 g mascavado sugar/ brown sugar

5 tbsp fine caster sugar / breakfast sugar 

2 tbsp Cocoa powder

1 egg

125 g chocolate chips / chopped chocolate 

• · Mix all ingredients in a bowl with a wooden spoon . Do not use hands… make sure the egg is chilled and the margarine is at room temp
• · Make 12 – 14 equal balls or scoops of the dough and chill for 30 mins in the freezer spacing then with a gap of 1.5 inches all around on a baking tray lined with butter paper
• · Bake in preheated 190 degrees Celsius oven 
• · Cook till evenly golden
• · Cool on a wire rack and serve once hard

These are so easy to make but pleas make sure you follow all the measurements to the hilt. Even slight changes can change the product quite a lot 

Coco-Choco Wedge

A few days back i had the chance of going to the heavenly place Mcleodgunj, Himachal Pradesh. I
had gone there with friends from Mystic Yoga Studio. There we chanced upon this brilliant dish that they called Bhagsu Cake (Bhagsu was where we were staying) at the German Bakery. This dish had a very simple cheesecake like base and and was topped with a thin layer of fudge ganache. My friends told me there to recreate this and I added my personal touches and made a version of it.

So here goes...

For base 

1/3 tin condensed milk 

50 g butter (salted) 

1 tbsp corn flour 

100 g coconut biscuits 

50 g wheat flakes 

1 tbsp flax seeds 

For topping 

150 g dark chocolate 

70 ml cream 

25 g butter 

• In a chopper / food processor blend wheat flakes, coconut biscuits, and flax seeds
• blitz till they look like coarse bread crumbs 
• in a pan heat butter and condensed milk and till it starts bubbling 
• add the cornflour and cook till u see it coming together 
• add the crumbs and turn off and mix well with a wooden spoon 
• set in a greased lose bottom tin 
• for topping melt the butter and chocolate in a double boiler
• warm the cream and add to the chocolate. 
• whisk till its mixed homogeneously 
• pour over the biscuit base and set for 1 hour in the refrigerator 
• cut into wedges and serve 

Banoffee - The Diet Killer

There are few things that are good for health, and few that are not... and some that should not be classified. Just cheat on your diet for heavens sake. Banoffee for a layman is BANANA + TOFFEE. and to make it more sinful i put these in my Rich Chocolate Cake and Guess what .... the entire thing takes only twenty-five minutes to make.

Eggless cake ( microwave )

Condensed milk ½ tin

Milk ½ cup

½ cup oil

4 tbsp powdered sugar

100g maida

25 g Cocoa Powder 

½ tsp soda bi card

1 tsp baking powder

Vanilla essence few drops

• Sift dry ingredients together
• Blend sugar , condensed milk and oil together till thick
• Blend in the milk and vanilla essence
• Slowly mix in the dry ingredients
• Bake in a microwave proof dish  for 5 -6 min that has been lined with butter and dusted with flour 
• Let is rest for 5 min 

FOR LAYERING 

4 bananas sliced 

Butter 1 tbs

honey 2 tbsp 

chocolate sauce 1/2 cup

butterscotch sauce 1/2 cup

cinnamon powder 1 tsp 

Whipped cream 100 g 

• cut the sponge cake into two 
• leave to cool under a fan 
• heat butter in a pan and add honey and saute for 1 min till it begins to caramelize
• add bananas and saute for a few seconds and add cinnamon powder
• cool for a few mins and start layering as follows  

1. bottom half of the chocolate cake

2. half the whipped cream 

3. bananas 

4. half the chocolate sauce 

5. half the butter scotch sauce 

6. second half of the cake 

7. remaining cream 

8. remaining chocolate sauce and butterscotch sauce 

Chill the cake for a few hours before serving 

P.s. Layering can be done in a Pie crust and be called a banoffee pie 

Bliss Cravings .... Dark Chocolate Tea Cake !

There are a very few things that can make one as happy as a dark... Bitter-sweet.... Rich .... Chocolate cake...

Sharing a  recipe that have won many hearts and is the gift I give to most people ... Eat it as it is.... Or with some Whipped Cream and Chocolate sauce.... Tastes Brilliant all the time .

Chocolate cake

100g salted butter

2 tbsp hung curd 

120g sugar

80g Flour

40 g cocoa

½ tsp baking powder

¼ cup choc sauce

3 eggs

1 cup Chocolate Chips 

• Beat the butter and sugar till light and fluffy and till it turns really pale 
• beat in the hung curd 
• Beat in eggs one by one
• Beat in chocolate sauce
• Sift all dry ingredients together
• Gently fold dry ingredients into the mixture
• Pour the mixture into a lined cake tin and bake like a loaf at 180 degrees  Celsius for 30 minutes
• Serve Warm or microwave for a few seconds before serving