The way to a man’s heart is through his stomach! and what better way to show your love for him and care for the family by whipping some delicious yummy chocolate desserts. Somehow, cupid and chocolate make a good combo. We have taken a leaf from the book of the experts: Sara Koshy and a busy home baker Penelope Fernandez
Espresso and Oreo Chocolate Brownies
A sure treat for all chocolate lovers and children from Chef Sara Koshy
Ingredients
- 120 gm flour
- 1//4 tsp baking powder
- 1/2 tsp salt
- 200 gm butter
- 270 gm dark chocolate, chopped
- 210 gm sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp espresso coffee powder
- 150 gm Oreo cookies, each broken into 3 pieces
- 50 gm chocolate chips
Method
- Line a 9″ square baking pan.
- Sieve together the flour, baking powder and salt, keep aside
- Melt butter and chocolate over a gentle heat, leave to cool.
- Place sugar, eggs and vanilla extract in a bowl and whisk till foamy.
- Fold in the melted butter and chocolate mix.Also fold in the sieved flour, coffee powder, broken Oreos and chocolate chips.
- Pour into the prepared pan, pop into a preheated 180°C oven.
- Bake for about 30 minutes.
Leave to cool completely then cut into bars. Makes 24 bars .
Chocolate cake with icing
Recipe Courtesy Sweet Perfection-Home baker Penelope Fernandez
Ingredients
- 75 ml Milk
- 100 gm Curd
- 100 gm Butter
- 1 cup Maida Flour
- 50 gm -Cocoa Powder
- 1/2 cup-Walnut chopped
- 1 tsp-Soda Bicarbonate
- FOR ICING
- 4 tbsp-Cocoa Powder
- 50 gm-Butter (for icing)
- 1/2 tin Sweetened Condensed Milk
METHOD
- Grease and dust an 8” baking pan
- Preheat oven to 180oC.
- Sieve together maida, cocoa & baking soda (soda bicarbonate).
- Beat butter and Curd until light and creamy.
- Fold in the sieved ingredients, alternating with milk and Sweetened Condensed Milk.
- Fold in the chopped walnuts & pour into greased pan
- Bake in the preheated oven for 25-30 minutes
- Allow to cool in pan for 5 minutes and remove onto a wire rack.
- For Chocolate Icing
- Mix together butter, cocoa, and sweetened condensed milk and beat well.
- Microwave for 20 seconds. Mix thoroughly.
- Spread over cake & leave to set.
- Slice &serve.
Chocolate Cake
Recipe from Home baker Penelope Fernandez
Ingredients:
- 185gm butter
- 330gm caster sugar
- 2 1/2 teaspoons vanilla essence
- 3 eggs
- 75gm self-raising flour
- 225gm plain flour
- 1 1/2 teaspoons bicarbonate of soda
- 90gm cocoa powder
- 280 ml buttermilk
Directions:
- Preheat the oven to moderate 180°C. Brush a deep, 8 Inch round cake tin with melted butter. Line the base with baking paper.
- Beat the butter and sugar with electric beaters until light and creamy. Beat in the vanilla essence. Add the eggs, one at a time, beating well after each addition.
- Using a metal spoon, fold in the combined sifted flours, bicarbonate of soda and cocoa powder alternately with the buttermilk. Stir until just smooth.
- Spoon the mixture into the tin and smooth the surface. Bake for 1 1/4 hours, or until a skewer comes out clean when inserted into the center. Leave the cake to cool in the tin for at least 5 minutes before turning out onto a wire rack to cool completely.
For Chocolate glaze
Ingredients:
- 250gm dark chocolate, chopped
- 125ml cream
- 165gm sugar
Method:
- To make the glaze, put the chocolate, cream, and sugar in a pan and stir over low heat until smooth. Bring to the boil, then reduce the heat and simmer for 4-5 minutes, stirring occasionally to prevent the mixture catching. Remove from the heat and stir gently, to cool a little.
- Pour the glaze over the cake, letting it run evenly down the side. Tap the tray on the bench to level the surface. Leave to set completely.