Chocolate chocolate cake(Double chocolate cake)

Adapted from
Tartine – August 24, 2006 by Elisabeth M. Prueitt
125g flour
30g cornflour
40g cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
125g yoghurt
30g water
115g butter
275g sugar
125g eggs (2.5 eggs)
Equipment: 9 inch round cake pan, cooling rack, offset spatula.
1. Preheat oven to 170ºC. Line a 9 inch round cake pan with parchment paper.
2. Whisk and then sieve together all the following: flour, cornflour, cocoa, baking powder,baking soda and salt.
3. Whisk together the yoghurt and water in another small bowl.
4. In a large bowl, beat the butter and sugar together until the butter has lightened in colour. It won’t dissolve into the butter because there is more than twice the sugar, but that’s fine. Next, beat in one egg at a time, making sure it’s fully incorporated before add the next one. Also, make sure to scrape down the sides of the bowl with a silicone spatula between additions.
5. Next, switch to a spatula and alternately mix the dry ingredients and the thinned yoghurt until fully incorporated into the batter. Start and end with the dry ingredients.
6. Bake for 40-45 minutes until a skewer inserted comes out clean.
7. Let it cool completely on a cooling rack before cutting.
Chocolate Ganache
300g dark chocolate
375g full fat cream
30g butter, cut into small cubes
1. Place the chocolate in a bowl.
2. Bring the cream to a full boil in a thick bottomed pan.
3. Pour it over the chocolate and let it rest for a few seconds before you being to whisk it gently to bring the emulsion together.
4. Finally, stir in the pieces of butter until fully incorporated. Cover with plastic wrap and let it sit at room temperature until you want to use it.
Assemble the Cake
1. With a serrated knife, slice off the domed portion of the cake.
2. Next, cut the cake into half horizontally. Place the bottom half on a plate or a cake board. Spread a thick layer of ganache on it making sure to leave a little gap around the circumference – otherwise when you place the top half of the cake, the ganache might ooze out.
3. Place the top half of the cake. Spread a thin layer of ganache on the cake – you could pour it while it’s runny or spread it with an offset spatula when it has firmed up slightly. Refrigerate for 30 minutes, then finish icing the cake with the rest of the ganache.
4. You might need to refrigerate the cake between coats of ganache for ease of icing.
5. Always serve this at room temperature or slightly warm with a drizzle of caramel sauce and a little ice cream on the side.

Chocolate Walnut Brownie

Chocolate Walnut Brownie
Adapted from Nigella Lawson
375 g soft unsalted butter
375 g best quality dark chocolate
6 large eggs
1 tablespoon vanilla extract
500 g caster sugar
225 g plain flour
1 teaspoon salt
300 g chopped walnuts
Preheat the oven to 180°C.
Line your brownie pan with foil or baking paper.
Melt the butter and chocolate together in a large heavy based saucepan.
In a bowl beat the eggs with the sugar and vanilla.
Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour.
Beat to combine and then scrape out of the saucepan into the lined brownie pan.
Bake for about 25 minutes.

Whole wheat base pizza

whole wheat base pizza
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, make a thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 220 degrees C. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan or baking tray. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Chocolate Pound Cake

Recipe: inspired from the joy of baking site

Chocolate pound cake gets its chocolate flavor from Cocoa powder(25gms). I preferably use Hintz which is rich in chocolate texture. It needs to be mixed with warm water(60ml) until you get smooth and flowy texture.
You need to preheat your oven at 180 degrees and place tray in center.
Swift maida or all purpose flour(180gms) , baking powder and salt. Beat butter(226gms) till soft , beat-in sugar(200gms) till it become fluffy. Add one egg(3 eggs) at time. Beat in vanilla(2tsp) and cooled cocoa mix. Now no more beater required, just mix it by spatula until combined.
Pour the mix in baking pan and place in oven for 50mins. When fully bake check with toothpick. If toothpick inserted comes out clean.

Baked egg in bread basket

Adaption : Epicurios
Recipe altered as per available ingredients:
Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of brown bread in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4″ overhang on all sides. Spoon 1 heaping Tbsp. cheese into each cup and sauteed veggies of your choice. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of bread baskets and scoop out of pan. Serve immediately.

Whole Wheat Veggie Pizza|Vegetarian Pizza

wheat pizza1

Veg pizza:

for the pizza bread base:

2.5 to 3 cups all purpose flour/maida
1 cup warm water
2 teaspoon dry yeast
¼ tsp sugar
2 tbsp olive oil
½ tsp salt
olive oil for brushing
cornmeal for crunchy crust

for the tomato sauce:

4-5 tomatoes
2-3 garlic
2 tbsp olive oil
2 tsp dried basil
1 tsp dried oregano
freshly crushed black pepper

toppings for pizzas:

1 onion, sliced
1 capsicum/bell pepper, sliced
1 tomato (optional)
8-9 pitted green olives, sliced
8-9 pitted black olives, sliced
grated mozarella cheese as required
dried herbs

making the pizza base:

sprinkle sugar in warm water.
add yeast. stir and let the mixture sit at room temperature for 10-15 mins till it becomes bubbly,
in a bowl add one cup flour, salt, olive oil and the yeast mixture.
stir. add another cup of flour.
the mixture become sticky.
add the last cup of flour and continue to stir.
knead the dough into a smooth, springy ball.
apply some olive oil all over the dough.
cover it and keep in a large bowl at room temperature for 1.5 hours.
the dough will rise up in double size.

making the sauce:

boil the tomatoes and the chop them.
heat oil. fry the chopped garlic,add the tomatoes.
let them cook for 5 minutes.
add the herbs, salt and pepper.
mix well. cook for another 5 minutes.

assembling the pizza

flatten the dough in a circular shape
place the dough onto a greased & dusted pan.
brush some olive oil on the pizza base.
spread the tomato sauce on the pizza.
top with the vegetables
put the grated cheese.
bake the pizza in a preheated oven for 20 minutes at 200 degrees C.
Veg Pizza ready

The Brown bread

Origin: The origin of the recipe is from The Hummingbird Bakery Cookbook (altered according to the ingredients)
Recipe: INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 3 cups 100% whole wheat flour/atta
• 1 to 1.25 cups water – i used 1.25 cups water
• 1 tsp instant yeast or ½ tbsp dry active yeast
• 1 tsp rock salt
• 1 tbsp unrefined cane sugar or regular sugar
• 2 tbsp ghee or butter or oil
• 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar
• some milk (dairy or vegan) for brushing the top of the bread
preparing the dough with instant yeast:
1. sieve the flour with salt or just mix the flour with the salt.
2. add the 1 tsp instant yeast and just lightly mix.
3. then add sugar, ghee, curd and instant yeast.
4. first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
5. add more water if required. the dough should be slightly sticky.
6. brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
7. remove and then lightly punch & knead the dough again.
8. make a log of the dough and seam the edges.
9. place it in a greased loaf pan for 40-45 minutes.
10. cover and let it rise.
11. preheat the oven at 220 degrees C for atleast 20 minutes.
12. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
13. if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
14. when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.