Chocolate Ganache #4

Ingredients:

Dark chocolate - 100 g
Fresh cream - 125 ml
Butter - 1 tbsp
Condensed milk - 1 tbsp
Vanilla esc - 1 tsp
Chocolate esc - 2 drops

Method:

• In a bowl add the chopped chocolate chunks.
• Add in esc, condensed milk and set aside.
• In a pan add cream and butter.
• Heat in low flame and stir continuously till butter melts.
• Pour this hot mixture over chocolate and let it sit for a min.
• Then mix well.
• Pour on the cake of your choice.
• Or can use for drip cakes.
• This is enough to cover two layer 5 inch cake.

Chocolate Ganache #3

Ingredients:

Dark chocolate - 100 g
Fresh cream - 125 ml
Butter - 1 3/4 tbsp
Vanilla esc - 1 tsp
Chocolate esc - 2 drops

Method:

• In a bowl add the chopped chocolate chunks.
• Add in esc and set aside.
• In a pan add cream and butter.
• Heat in low flame and stir continuously till butter melts.
• Pour this hot mixture over chocolate and let it sit for a min.
• Then mix well.
• Pour on the cake of your choice.
• Or can use for drip cakes.
• This is enough to cover two layer 5 inch cake.

Chocolate Pastry

Ingredients:

Eggless Chocolate Cake
Chocolate Buttercream frosting
Chocolate Ganache #3

Method:

• Bake the cake as in recipe mentioned above.
• Cut it into two layers.
• Apply frosting on cake board and place a layer.
• Apply sugar syrup to the layer and then add frosting.
• Spread it evenly.
• Now place the other layer and apply frosting.
• I gave a crumb coat and decorated with frosting.
• Topped the same with chocolate cake crumbs.
• Cut it into triangle shapes and serve the pastry slices.
• Or
• Instead of frosting the top layer, you can pour ganache.
• And spread it all over the cake.
• Regfrigerate and then slice and decorate and serve.

Chocolate Cake #1

Ingredients:

Wheat Flour - 1 1/4 cup
Cocoa powder - 1/4 cup + 1 tbsp
Baking soda - 3/4 tsp
Baking powder - 1/4 tsp
Salt - a pinch
Sugar - 3/4 cup
Warm water - 1/2 cup
Warm milk - 1/2 cup
Oil - 1/4 cup + 1 tbsp
Melted unsalted butter - 1 tbsp
Coffee decoction - 1 1/2 tbsp
Synthetic vinegar - 1 tsp
Vanilla esc - 1 tsp
Chocoalte esc - 2 drops (optional)
Chocolate Butter Cream frosting

Method: 

• In a bowl add flour, cooca powder, baking powder, baking soda and salt.
• Mix this well and set aside.
• In other bowl add sugar, warm water and warm milk.
• Whisk well till sugar dissolves.
• Now add decoction, oil, melted butter and vinegar and whisk well.
• Add the dry ingredients and esc and fold well.
• Grease a 5 inch pan and dust with flour.
• Invert and dap to remove excess flour.
• Pour the prepared batter into a greased tin and tap it on counter. 
• Bake the cake in a preheated oven(OTG) at 180 °C for 22-24 mins.
• Let the cake to cool.
• Once it is cool loosen the edges and remove from pan.
• Cut it into two layers.
• Apply frosting to cake board and place a layer.
• Top with frosting and spread.
• Place the other layer and cover with frosting.
• Give a crumb coat and refrigerate for 10 mins.
• Then decorate using frosting as you wish.
• Yields 8-10 pieces.

Note:

• You can use apple cidar vinegar or lime juice if you don't have synthetic vinegar.
• For decoction mix 2 tsp of instant coffee powder in 1 1/2 tbsp of warm water.
• You can pour ganache over the cake instead of frosting too.
• In that case no need to cut layers.

Chocolate Buttercream Frosting #1

Ingredients:

Unsalted butter - 228 g
Powdered Sugar - 375 g
Fresh Cream - 60 ml
Dark Chocolate - 100 g
Vanilla Esc - 1 tbsp
Cocoa powder - 1 tbsp
Hot Water - 3 tbsp
Salt - a pinch

Method:

• Using double boiler method melt the dark chocolate.
• Set this aside to cool.
• In bowl add butter (it should not be cool).
• Blend it for a minute.
• Now add fresh cream, vanilla esc and salt and whisk for a minute.
• Add sugar in parts and whisk.
• In other bowl add warm water and add cocoa powder to this.
• Mix well with no lumps.
• Add 2 tbsp of this to frosting mix.
• Whisk well till you get stiff peaks.
• Add the melted chocolate and stir well.
• Use in recipes of your choice.
• You can frost 12 cupcakes with this.
• Or this is enough to frost a 5 inch two layer cake.

Note:

• You can store this refrigerator and use up when needed.
• Store it in an air tight container, cover the top surface with cling wrap.

Tharai Pasalai Thokku

Ingredients:

Tharai Pasalai - 2 cups
Dry Red Chilly - 3
Garlic - 4-5 (fine chop)
Tamrind - small piece
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Vadagam - 1 tsp
Salt, Oil, Water - As reqd

Method:

• Clean the pasalai keerai and wash nicely.
• Heat a pan and add little oil and add washed pasalai.
• Saute in low flame for 2-3 mins and transfer to blender.
• To the same pan add in chilly, tamrind and saute for a while.
• Add this to blender.
• Add salt and hing and blend this to a fine paste.
• Add little water while blending.
• Heat oil in pan and add vadagam.
• Add in mustard seeds and cumin seeds.
• Add garlic and saute for a while.
• Add in blended puree and cook in low flame.
• Cook till the oil oozes out and it attains thokku consistency.
• Goes good with idly/dosa/rice.

Banana Lollipops

Ingredients:

Banana - 2
Lollipop Stick - 5-6
Sprinklers - 2 tbsp
Dark Chocolate -  125 g
Oil - 1 tsp

Method:

• Peel banana skin and cut to roundels.
• Insert lollipop sticks or strong toothpicks.
• Freeze this for 15 mins.
• Cut dark chocolate chunks and add it to a bowl.
• Using double boiler method, melt it and set aside.
• Add little coconut oil to the melted chocolate and mix it.
• Transfer this to a bowl.
• Now take the frozen lollipops and dip in chocolate.
• You can either dip or use a spoon and pour sauce all over the banana.
• Place them in a butter paper and add sprinklers.
• Refrigerate till you serve.
• Yields 8 lollipops.