Nutty Butterscotch Chocolate Cake

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Yesterday I was looking for cake recipe so that I can bake a cake to take into my cake decoration class. First I thought I will bake some simple quick cake and get done with it, but as I approached kitchen I couldn't resist but look into my recipe book for some instant reference to cook something different. I liked a peanut butter recipe in there but because I didn't have peanut butter I decided to give it twist and make my own version of cake. It was delicious and even smelling so good that it was huge hit in my decoration class as well.


Ingredients
4 Cup Maida
2.5 Cup Butter
1 Cup Hazelnuts
1 Cup Almonds
1.5 Cup Sugar
3 Eggs
1 Cup Milk
2 Cup Butterscotch Chocochips
2 Spoon Baking Powder

Method

• Preheat oven to 350F/180C
• Grind hazelnuts and almonds to fine powder and keep it aside.
• Cream butter and sugar together till fluffy.
• Add in hazelnut-almonds powder and whisk again.
• Add in each egg one at a time and beat well after each addition
• Sieve maida and baking powder couple of times. Add salt to taste.
• Add maida-baking powder mixture alternating with milk slowly into the egg-butter-sugar mixture and fold in carefully.
• Microwave chocochips for 1 minutes and stir well to get molten chocolate. Fold it in the batter lightly
• Grease the pan and line it with parchment paper. Grease the paper as well. Pour the batter in the cake till half full.
• Bake the cake in oven on 350F/180C for 40 minutes
• Decorate with icing or serve as it is.

Notes
I used two 8 inch round tins to bake the cake but after baking I thought I should have used one 8 inch and one 6 inch instead to get perfect rise in both the cakes.
I iced one cake with butter icing as part of my cake decorating classes and we ate another cake as it is. Both taste awesome, but I would use dark chocolate or less sugar if I am going to ice the cake next time.
Recently I came to know that preheating oven at least 15 minutes in advance helps to get oven to heat uniformly even hot so I tried this time and results were superb, the cake rose from all sides and there was literally no bump.

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Sandwich

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This is my favorite bengali sweet. So when I was making Ajoy's favorite mishti dohi i decided to pamper myself with these. Turned out very delicious.


Ingredients
2 liter Milk
4 Spoon Vinegar
1 Spoon Rawa
2 Cups Khoya
1/2 Cup Powdered Sugar
2.5 Cup Sugar
Silver leaf
Pistachio Powder
A pinch of Baking Powder
Couple Pinch of Saffron

Method

• Keep 1/4 cup milk aside and bring remaining milk to boil and add in vinegar mixed with two spoon of water.
• Stir till the whey separates out and milk cuddles.
• Strain it through sieve and run through cold water. Let it sit there for 5 minutes so that water drains out completely.
• Mix sugar with 6 cups of water in a cooker and bring it to boil.
• Take out this paneer from the sieve and knead till very soft dough forms.
• Add in rawa and baking powder and knead again.
• Make thin flat squares and add half of them into the sugar syrup boiling in cooker
• Close the cooker lid and let out one whistle. Lower the heat and let it cook for another 10 minutes. Let it cool
• Takeout the cooked paneer and add another 2 cups of water in the cooker. Bring it to boil and add remaining paneer pieces to cook just like the earlier ones.
• When the second batch is cooled down store all paneer pieces with the syrup in the fridge overnight
• In the morning grate the khoya and add in powdered sugar in it.
• Warm the remaining 1/4 cup of milk and add in the Saffron in it. Add it to the khoya and knead till smooth.
• Take out the cooked paneer pieces from the fridge and cut each into triangle shape
• Make sandwiches by adding a layer of khoya paste we made between two triangles. Also sprinkle some pistachio powder on the khoya layer as well as on top of the sandwich
• Garnish with the silver leaf and serve chilled.

Notes
Instead of making thick pieces and cutting it through i made thin slices to begin with. So i could use single piece as it is.

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Dry Fruit Chocolate

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

One day while watching Foodnetwork channel I saw this recipe and liked it at that very moment, for it is so simple yet so elegant. Dont remember exact measures and all but here is my own version of the same.


Ingredients
350g White chocolate
120g Dark Chocolate
1 Cup Walnuts
1/2 Cup Apricot
1/2 Cup Cranberries

Method

• Heat oven to 350F/180C and bake walnuts in it for 10 minutes. Set aside to cool down.
• In a bowl microwave white chocolate for 1.5 minutes stirring it every 30 sec. It should be smooth soft molten chocolate.
• In another bowl microwave dark chocolate for 1.5 minute stirring it every 30sec.
• Line a plate/tray with parchment paper and pour the white chocolate in the center. Spread it over the plate to get smooth layer
• Pour dark chocolate on four corners and with a fork mix it in with white chocolate creating patterns
• Dice apricots and walnuts, sprinkle them along with cranberries on top of the chocolate.
• Let mixture come down to room temperature and then transfer it to fridge to set it hard.

Notes
The recipe that I had watched only used white chocolate, but I didnt use white chocolate completely as it would make it very sweet. So instead used dark chocolate to balance out the sweetness. Earlier once I had used semi sweet chocochips instead but that too was sweet to my tooth so this time i used dark chocolate. One can use mix of dark and semi sweet chocochips as well.

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