Double chocolate cake recipe

    200g good quality dark chocolate, about 60% cocoa solids
    200g odorless oil like canola, rice oil
    1 tbsp coffee granules
    250 ml water
    170g plain flour
1 1/2 tsp baking powder
   1/2 tsp bicarbonate of soda
    200g light brown sugar, ground
    150g golden caster sugar
    25g cocoa powder
    3 medium eggs
    75ml buttermilk (5 tbsp)
   optional, orange rind, 3 tbsp
   optional, chopped walnuts, 1/2 to 1 cup
    chocolate curls, to decorate

For the ganache:

    200g good quality dark chocolate, as above
    284ml carton double cream (pouring type, like Amul fresh cream)
    2 tbsp golden caster sugar


    Butter and dust with flour a 20cm round cake tin (7.5cm deep) and line the base with parchment paper. Preheat the oven to fan 140C. Break the chocolate in pieces into a medium, heavy-based pan. Pour in the oil in the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and add into the pan. Warm through over a low heat just until everything is just melted.

    While the chocolate is melting, mix the plain flour, baking soda, sugars and cocoa powder in a big bowl and rid of any lumps. Beat 3 medium eggs in a bowl and stir in the buttermilk.

    Now add the melted chocolate mixture and the egg mixture to the flour mixture, stirring just enough so everything is well-blended and there is a runny consistency. Pour this into the tin and bake for 1 hour 25 or nearabout, depending on your oven – if you put a toothpick in the centre it should come out clean and the top should feel firm. Leave to cool in the tin, then turn out onto a wire rack to cool completely.

    When the cake is cold, cut it horizontally into three layers.
Make the ganache: chop the dark chocolate into small pieces and tip into a bowl. Pour the double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

    Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist for 3-4 days.

Burger buns

makes 18-24

680 grams
360 gram buttermilk
25 gram yeast
50 gram sugar
220 gram water
2 tsp salt
Half cup oil

1 egg white/milk for brushing

Let rise once, punch down, make into balls and set on the baking tray to proof.

Once doubled, gently brush the rolls with the egg white and bake for 180° C for 17-20 minutes or until light golden in color.

Fried Meat with Tomatoes and Green Chillies

Meat (Mutton, Chicken or Beef cut into small pieces) - 11/2 kg Tomatoes medium sized (ripe, unripe & cut) - 500gms Whole green chillies (medium) - 6-8 or to your taste Ginger (slices/shreds) - 3-4 tablespoons or 2-3 inch piece / 40gms Cooking Oil/Ghee/Butter - 11/2-2 cups (250gms) LAZIZA KARAHI/FRY MEAT MASALA - 1 bag Easy Steps: • In a small utensil, put meat, ginger slices, Laziza Karahi/Fry Meat Masala (one bag) & add 1-2 glasses of water. Cover and cook on low/medium flame until tender (ensure that, when the meat is tender at least 1 cup of liquid curry should remain) • In a seperate utensil fry tomatoes for about 10-15 minutes in ghee/oil till half done. Now put meat with curry, whole green chillies to the fried tomatoes. • Cover & cook on high flame for 5-minutes and 10-minutes on low flame. Garnish with chopped green coriander and serve with fresh salad.

Chicken Tikka Recipe (Barbecue Spicy Chicken)

1½kg Chicken medium sized (in four pieces)
1tbsp Ginger Paste
8tbsp Lemon Juice
100g Butter/Ghee/Cooking Oil
1 bag Laziza Chicken Tikka Masala

Easy Steps:

• Wash and make 3-4 long horizontal as well as vertical cuts on Chicken pieces.

• Mix together Laziza Chicken Tikka Masala (one bag), Lemon Juice, Ginger Paste and apply thoroughly on the Chicken pieces. Leave for at least 2-3 hours.

• Pierce one chicken piece with a rod/skewer and grill/roast on a very low heat of coal or gas fire until it becomes light brown. Rotate and apply butter/Ghee/Oil and grill until fully tender (or, cook in a Tandoor Oven)

Serve delicious Chicken Tikka with salad, Tamarind or Yoghurt Chutney and Parathas.

Tandoori/BBQ Recipe (Baked/Grilled Spicy Meat/Chicken)

1½ kg Meat (preferably Chicken without skin, Mutton or Beef) or 2 chickens each in 8-12 pieces
200g Yogurt (beaten)
150g Yoghurt (whipped)
8tbsp Lemon Juice or Vinegar
100g Ghee/ Butter/Oil
1 bag Laziza Tandoori/BBQ Masala

Easy Steps:

• To prepare the Marinade, mix together Laziza Tandoori Masala (one bag), Yoghurt, Vinegar or Lemon Juice and Butter/Ghee/oil.

• Now apply the Marinade to the Chicken and pierce the Chicken pieces thoroughly with a fork or knife so that the Masala seeps in and leave it for at least 2-3 hours.

• Arrange the Chicken pieces on an oven tray and put in a pre-heated oven mark 5, 375°F/190°C for 45 minutes. Then place the tray under a high setting of grill until pieces become light brown or pierce the Chicken right through with skewers and cook in a Tandoor Oven.

Note: You can use 2 inch boneless Chicken pieces or full Chicken or Lamb leg to make the Tandoori dish of your choice.

Chicken Masala Recipe

1 kg chicken
250 g beaten yogurt
250 g finely sliced onion
200g ghee or cooking oil
30g finely sliced fresh ginger
1 sachet Laziza Chicken Masala

• Fry the onion slices in the ghee until golden brown, taking care not to burn them. Remove and spread on absorbent paper. When they are dry and crispy, crush and put to one side.

• In the same ghee, add the chicken, ginger, sachet of Chicken Masala and yogurt and fry for 5 minutes. Add 200-300 mls water, cover and cook on a low heat until the meat is tender.

• Add the crushed onion and continue cooking over a low heat until the ghee separates from the sauce. 

Chicken Shawarma (oven)

juice of 2 lemons,
½ cup plus 1 tablespoon olive oil
1 medium garlic, peeled, smashed and minced
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons kashmiri mirch
½ teaspoon red chilli powder
½ teaspoon turmeric
 Pinch ground cinnamon
 Red-pepper flakes, to taste
1 kg chicken
3 large onions, peeled and quartered
2 tablespoons chopped coriander

Prepare marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl, then whisk to combine. Add the chicken, and toss well to coat. Cover, and store in the refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, preheat oven to 250°C. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onions to the chicken and marinade, and toss to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
Put the chicken in the oven, and roast until it is goldened and cooked through, about 25 to 30 minutes. Remove from the oven and shred into bits. Scatter the coriander over the top and serve with tomatoes, cucumbers, pita bread, white sauce, hot sauce, and olives.

Dark Chocolate Brownies

Makes 1 8×8 pan of brownies

85 grams unsweetened chocolate, roughly chopped
115 grams unsalted butter, plus extra for pan
265 grams granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
85 grams all-purpose flour

1 tsp baking powder

Heat oven to 175°C. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.

In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.

Let cool and cut into desired size. If desired, dust the brownies with powdered sugar before serving.

CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE

Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Yield
8 servings
Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

INGREDIENTS

8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade
INSTRUCTIONS

Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately, garnished with basil, if desired.

Shinwari karahi chicken

1: chicken 1 kg(karahi pieces)

 2: tomatoes 8 large

 3: karahi masala 2tbs(check the link on the video)

 4: bullet green chilli 4 sliced

 5: fresh ginger 2inch(julienne)

 6: ginger & garlic paste 1tbs (heaped)

 7: salt 1 ts

 8: fresh coriander 3 tbs

 9: oil 1/2 cup(to cook)

10:oil to deep fry

Recipe:

1: in a large pan add oil enough to deep fry the chicken, cook till changes colour.

 

2: then remove the chicken and keep aside.

 

3: you can use the same oil you fried the chicken in, in a pan heat the oil and add ginger & garlic paste, whole tomatoes, cover and cook on medium flame till the tomatoes get soft and the skin starts to peel off.

 

4: peel the tomatoes skin and place them back in the oil, then add the chicken, salt, karahi masala (can add more red chilli powder if like more spice)  mix well, cover and cook till the oil comes on the surface, keep the flame low to medium.

 

5: then add fresh ginger, green chilli, fresh coriander leaves, mix well.

 

6: serve hot garnish it with little ginger, green chilli.

bread rolls

• 3 tablespoons butter
• ½ cup cold milk
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 large egg
• 2 teaspoons dry yeast
• 1 ½ cups plus ¼ cup all purpose flour
• 1 egg white

1. Preheat oven to 350° F for 5 minutes. Gently brush the rolls with the egg white and bake for 15 to 17 minutes until light golden brown.

Cauliflower Chocolate Cake Recipe

• 3/4 cup flour (120g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp baking powder
• 1/4 cup unsweetened cocoa powder (20g)
•  2 tbsp ground flax.
• 1/3 cup sugar of choice (64g)
•  1/4 cup additional sugar
• 1/2 to 1 cup mini chocolate chips (60-120g)
• 1 tbsp pure vanilla extract
• 2 loosely-packed cups frozen cauliflower, thawed completely but not cooked (250g) (Or omit and sub 1 cup canned pumpkin if cauliflower is too weird for you. I might even like the pumpkin version better!)
• 1/2 cup milk of choice. 2/3 cup
• 3 tbsp oil (or omit and increase milk to scant 2/3 cup, for a lower-fat option)

Preheat oven to 175C, and grease an 8×8 square baking dish. Combine all dry ingredients in a bowl, and mix very well. Combine all liquid ingredients and the cauliflower in a food processor and blend until super-smooth, so there are NO lumps whatsoever. (See nutrition link below, for an option if you don’t have a food processor.) Pour wet into dry, and mix until just combined, then pour into prepared pan and bake 30 minutes. (Or you can try my super-gooey way: bake only 14 minutes and then leave uncovered in the fridge overnight, and it’ll firm up and turn out like fudge! Not everyone likes this undercooked texture; I wouldn’t serve my gooey version of the cauliflower dessert to anyone but me!) Let cool completely. After a day, this cauliflower cake is best stored in the fridge.

Pumpkin muffins

1 c. pumpkin
2 eggs
1 tsp. vanilla
2/3 c. dry milk
6 tbsp. flour
1 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/4 cup sugar
1/2 c. grated carrots
4 tbsp. raisins

Mix together pumpkin, eggs and vanilla. Add remaining ingredients. Pour directly into muffin pans. Do not use paper cups. Spray muffin pans with Pam before adding batter.Bake at 350°F for 15 minutes or until done.

Servings 12

Coconut Chocolate muffins

• 2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/3 cup oil
• 1 1/2 cups yogurt
• 1 tsp vanilla extract
• Shredded coconut to sprinkle on top

Instructions

1. Preheat oven to 200 deg C.
2. Grease a muffin pan or line with paper cups.
3. In a large bowl combine together all-purpose flour, baking powder, salt, baking soda and sugar.
4. Make a well in the dry ingredients.
5. In another bowl, mix yogurt, oil and vanilla together and beat till smooth.
6. Pour the wet mixture in the well and stir gently to combine.
7. Fold in the shredded coconut.
8. Spoon batter into the prepared muffin pans.
9. Sprinkle shredded coconut on top.
10. Bake the muffins for around 20 minutes or once a toothpick inserted in a muffin comes out clean.
11. Cool them on a wire rack.
12. Eggless coconut muffins are ready to be served. Enjoy!

meatball spaghetti

400 gram mince

1 tsp coriander powder

2 tsp salt

2 tbsp rava

1 tsp cumin powder

2 hot green chilies

1 onion, chopped

1/2 cup fresh coriander, chopped

2 tbsp desiccated coconut

4 tbsp oil

1 tsp oregano

2 tsp rosemary

350 grams spaghetti

1 kg tomatoes,

2 tbsp garlic

1 carrot, grated

1/2 tsp red chilli powder

150 grams cheddar cheese, grated

balsamic vinegar 1/4 cup

1/4 capsicum, julienned

1/4 bellpepper of each type, julienned

Crunchy Tahini Baklava

Preparation: Brush with melted butter phyllo sheet .Do the same with the second layer of phyllo sheet.Place the third layer of phyllo sheet and brush with tahini.Sprinkle with sugar.Spread the ground walnuts.Roll it up.Cut into equal slices.Place on a baking paper lined baking sheet.Bake in a pre-heated oven at 180C / 350F" for 15 mins until golden brown.Top with powdered sugar,bon appetit!
Ingredients
12 sheets phyllo dough
1 Cup Sugar
1 Cup Tahini
50g Butter
1 Cup Walnuts
For Topping: Powdered Sugar

Tahini Walnut Bread Rolls

Pour a cup of warm milk in a bowl, melt the sugar and yeast with milk and set aside for 10 mins.After 10 mins,transfer the flour and yeast mixture in another bowl.Add the egg,butter,vegetable oil and salt.Combine them together and knead well.Cover and set aside to rest until doubles in size.Meanwhile transfer a cup of tahini paste in a bowl and add the sugar.Make a mixture to spread on the dough.
Place the dough on surface and divide into 2 pieces.Lightly flour the surface and roll out the dough.Spread some of tahini mixture on the whole surface and sprinkle with ground walnuts.And then place them on the baking sheet.Pressure on them to widen and let them raise.Brush with the egg yolk and bake at 180C(360F) for 25-30 mins,enjoy !
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Ingredients
50 g butter
1 tbs granulated sugar
5 g dry yeast
1 cup Milk
4 cups flour
1/2 teaspoon salt
1 cup tahini paste
1 cup granulated sugar
1 egg yolk
2 tbs rosted sesame
1 cup ground walnut

Seven-star chicken

marinade:
1 kg chicken,
red chili powder 2-31/2 tsp, depending on the hotness and preference
turmeric 1/2 tsp
coriander powder 2 tsp
garam masala 4 tsp
roasted brown zeera 1 1/2 tsp
ginger-garlic paste 2 tbsp
greek yoghurt or hung curd, half cup
vinegar 2 tbspp
salt 1 tbsp
javitri-jaiphal, grated, 1/4 tsp
dressing:
 salted butter 4 tbsp
fresh cream, 1/2 cup
garlic, 5 cloves, crushed
green chilies, 2, crushed
fresh coriander, finely chopped, 3/4 cup
salt, 1/4 tsp, or to taste

method:
Combine all spices in the marinade section and make even incisions over all pieces of the chicken with fork or slit with a knife. Add the chicken to the spices and mix and coat well. Set aside for 4-5 hours or leave overnight.
2 hours before the dish is to be served, heat the oven to 200 degrees C and distribute the chicken pieces in an oven-proof tray. Once in the oven, leave the pieces be for half an hour, after which, turn the heat to 180 and take out the tray and turn the chicken pieces over. Put the tray back inside till the chicken is tender to your preference. Turn the oven off.

Meanwhile, blend in the butter in the fresh cream and add the other ingredients to it. Mix well and set aside.

Once the chicken is tender, take the pieces out in a serving dish and pour the dressing over the pieces and serve, either as a starter or with naan or sheermal.
[optional] For tandoori flavor, once the chicken is out of oven, over stove flame, with the help of a pair of tongs, burn the chicken pieces till golden brown and then place them on the serving dish and pour the dressing over it. Serve.

1 b elaichi
Long
Dar chini
Kali mirich
Adrak
Mircha Lesan

Aalu
Mircha lesan
Haldi
Matar

Double chocolate Danish

For the dough

175ml warm milk1 egg, beaten450g strong white flour1 sachet fast-action dried yeast50g golden caster sugar250g block cold butter, sliced

For the filling

200g toasted flaked almonds50g icing sugar25g cocoa powder50g butter, softened1 egg white50g dark chocolate, chopped into small places

For the glaze

1 egg yolk3 tbsp milkgolden caster sugar, for sprinkling

For the icing

50g icing sugar

Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.

Lemon shortbread

125g butter, room temperature180g plain flour1 tsp lemon zest2 drops of lemon extract (optional)65g caster sugar, plus more for sprinkling on top of the shortbreads

1) Preheat the oven to 150°C/ gas mark 2.

2) Cream together the butter and sugar until light and fluffy. Mix in the lemon zest and essence.

3) Sift in the flour and roughly combine. Using your hands, bring the mixture together to form a dough. Wrap in clingfilm and refrigerate for 15 minutes.

4) Remove from the fridge, roll out on a floured surface to around 3-5mm in thickness. Cover the disc in cling film and return to the fridge for a further 15 minutes.

5) Using a heart-shaped cookie cutter (or any other cutter you may want to use), cut out your shortbread shapes. Place on a greased and lined baking sheet and, using a fork, prick holes into your shapes. Cut larger holes in the top if you wish to tie them with a pretty ribbon once cooled.

6) Sprinkle with sugar and bake for around 12-14 minutes.

7) Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely. Tie with ribbon, if using.

Note: Don't let your shortbreads brown too much (a little golden tinge around the edges is fine). If you find they're overbrowning, turn your oven down and bake on the bottom rack for a little while longer.

Lemon ginger shortbread

100g salted butter, softened, plus a little extra for greasing50g golden caster sugar, plus extra for dustingzest 1 large lemon8 pieces of crystallised ginger, finely chopped175g plain flour

Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold. Cut into wedges then leave to cool completely in the tin. Remove from the tin and dust with caster sugar to serve.

Hazelnut cookies

INGREDIENTS

1/2 cup hazelnuts (2 oz)1/4 cup plus 3 tablespoons sugar3/4 cup plus 2 tablespoons all-purpose flour1 stick (1/2 cup) cold unsalted butter, cut into small pieces

PREPARATION

Put oven rack in middle position and preheat oven to 350°F.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.

Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.

Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

Orange almond shortbread

1 cup (2 sticks) unsalted butter, room temperature1 cup confectioners' sugar3/4 teaspoon almond extract1/2 teaspoon salt2 cups all-purpose flour (spooned and leveled)Grated zest of 1 orange (about 2 teaspoons)3/4 cup sliced almonds

DIRECTIONS

Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.

Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.

Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)

With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.

Chocolate syrup

INGREDIENTS:

1 cup good quality unsweetened cocoa powder1 cup granulated sugar1 cup cold water1/2 teaspoon kosher salt (or to taste)1 tablespoon vanilla extract

DIRECTIONS:

In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.Continue boiling until mixture thickens, about 3 - 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.Remove from heat and stir in the vanilla. Cool.Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Pound Cake with butterscotch sauce

½ cup all purpose flour
⅜cup cake flour
¼ tsp baking powder
⅜ tsp kosher salt
⅜ cup butter, room temperature
½+⅛ cup light brown sugar
1egg plus 1 egg yolk
1 tsp vanilla
⅜ cup heavy cream

Salted Butterscotch Sauce

⅛ cup salted butter
¼ cup dark brown sugar
¼cup heavy cream
¼ tsp - ½ tsp kosher salt (depending on taste preference)

Instructions

Preheat oven to 170°. Spray a 9x5 loaf pan with cooking spray. Line with parchment so that the two ends overhang the sides of the pan and spray again. Set aside.Whisk together both flours, baking powder and salt. Set aside.In bowl of stand mixer cream together butter and brown sugar 2-3 minutes until light and fluffy. Add in eggs and yolks, one at a time, mixing between each addition. Add in vanilla and mix until smooth, scraping sides as needed.Add in flour and heavy cream in alternating additions, starting and ending with flour. Mix until just smooth. Pour into prepared pan and bake for 55-60 minutes until toothpick inserted in center comes out clean. If edges begin to brown too much before center is set tent with foil.Allow to cool in pan for 10 minutes and then remove to cool completely on wire rack. The parchment comes in handy here to pull out the cake.

Butterscotch Sauce

In small saucepan melt 4 Tablespoons of butter over medium heat. When butter is melted add in dark brown sugar, heavy cream and ½ tsp salt. Bring to a soft boil and allow to boil for 5 minutes stirring occasionally. Remove from heat and taste sauce, adding more salt if desired. Allow to cool for 10-15 minutes and then pour on cake.As sauce cools it will thicken. Pour over pound cake

Butterscotch Cake with Caramel Hazelnut

Ingredients

175g unsalted butter

175g self-raising flour

1tsp baking powder

3 eggs

100g golden caster sugar

75g light muscovado sugar

1tsp vanilla extract

 

Frosting

500g mascarpone

1 tbsp black treacle

1 tbsp golden syrup

2 tbsp light muscovado

 

Caramel Whisps

30 blanched hazelnuts

Wooden skewers

110g caster sugar

 

Heat your oven to 180c/170c fan/gas 4 and prepare two 20cm sandwich tins by buttering the sides and lining the bottom. The cake is then easy to make, just sift the flour and baking powder together before adding the remaining ingredients. Mix well but don't over-mix and then divide between the sandwich tins and cook for 20-25 minutes before cooling on a wire rack.

 

To make the frosting you just literally just need to beat all the ingredients together. This frosting might not be for everyone, so you could also use toffee buttercream.

 

For the wisps, put the sugar and water into a heavy based saucepan and then put over a low heat, stir with a metal spoon until all the sugar crystals have dissolved and then turn up the heat so the sugar mixture is boiling, at this stage who should not stir it at all. Leave to boil until the caramel turns a deep amber colour. During this process just pop your hazelnuts onto a baking tray and put them in the oven for 5 minutes on 170c.

When cooled, insert a skewer into each hazelnut. When the caramel is ready you can then dip each one in and ensure it is liberally covered. Place the end of the skewer under a heavy board and a long whisp should form which will take about 5 minutes to harden. One tip though...make sure you place some newspaper on the floor!

Mascarpone substitute

 

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup heavy cream  
• 2 tablespoons butter, softened
• 226 grams  

Butterscotch

Ingredients

• 4 tablespoons unsalted butter
• 1 cup of tightly packed dark brown sugar
• ¾ cup heavy whipping cream (not ultra-pasteurized)
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt

Method

Butterscotch takes about a half an hour to make, from start to finish.
1 First, before you begin, make sure you have everything ready to go - the cream and the brown sugar next to the pan, measured and waiting. Making butterscotch is a fast process that cannot wait for hunting around for ingredients.
2 In a heavy bottomed stainless steel 2 quart saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.

3 Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes.

4 Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand.
5 At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes.

6 After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature.

7 When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved.

Butterscotch makes a fantastic topping for ice cream.
Chill butterscotch sauce in a non-reactive container with a tightly fitting lid only after sauce has chilled completely. It will keep for one month refrigerated, that is if you can keep from eating it all the moment it has cooled down and been seasoned to your liking.

Lost-and-Found Lemon/orange Poundcake

Ingredients

• Baking spray
• 1 pound/454 grams good-quality butter
• 1 pound/4 cups/460 grams confectioners' sugar
• 1 cup sour cream
• 2 tablespoons vanilla extract
• 1 tablespoon lemon extract, or 1 tablespoon lemon juice plus the finely grated zest of one lemon
• 3 cups/360 grams Swans Down or other cake flour
• ½ teaspoon/4 grams baking soda
• 8 large eggs, separated while cold, then brought to room temperature
• Confectioners’ sugar, for dusting

Preparation

1. Heat the oven to 325 degrees. Generously spray a heavy 10-inch Bundt or straight-sided angel food cake pan with baking spray.
2. In the large bowl of an electric mixer, cream butter on medium speed until light and fluffy. Slowly add confectioners’ sugar and beat for several minutes, until the mixture is satiny. Add sour cream, vanilla and lemon flavoring and mix well.
3. Sift the flour and baking soda. Add 1 cup of the flour mixture to the butter mixture and mix well. Mix in half the egg yolks, followed by another cup of flour, then the remaining yolks and finally the rest of the flour. Do not overmix or the cake will be tough. Scrape down the sides of the bowl and the beaters and do the final mixing by hand.
4. In a large bowl, beat the egg whites to stiff peaks. Gently add the whites to the batter, folding them in with a wooden spoon or a rubber spatula and barely mixing everything together.
5. Scrape the batter evenly into the pan, rotating it as you go and twisting it to level the batter. Rap the pan sharply on the countertop about 30 times, rotating the pan slightly each time, to eliminate any air pockets.
6. Bake for 30 minutes. If the cake is getting too brown on top, turn the oven down to 300 degrees, then test again in 15 minutes. The cake is done when the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes to 1 hour in all. Be careful to not underbake.
7. Cool on a rack until the pan is easily handled. Run a knife around the rim and center tube and invert the cake onto the rack to cool completely. Transfer the cake to a serving plate or a cake stand. Dust with confectioners' sugar.

One bowl chocolate fudge

for the cake

100 grams plain flour/hazelnut flour
90 grams caster sugar
15 grams best-quality cocoa powder
1 teaspoons baking powder
¼ teaspoon bicarbonate of soda
⅛ teaspoon salt
2 eggs
35ml sour cream/curd
¼ tablespoon vanilla extract
75ml corn oil
75ml chilled water

for the fudge icing

45grams dark chocolate(minimum 70% cocoa solids)/Nutella
65 grams unsalted butter (softened)
70 grams icing sugar (sifted, necessarily)
¼ tablespoon vanilla extract

METHOD

Preheat the oven to 180°C/gas mark 4.
Butter and line the bottom of a 20cm/8 inch sandwich tin.
In a large bowl, mix together the dry ingredients.
In another bowl or wide-necked measuring jug whisk together all the liquid ingredients.
Add the dry ingredients all at once and mix together on a slow speed until everything is blended and then pour into the prepared tin. The batter will be very liquidy. That's what will make the cake moist.
Bake the cake for 30-40 minutes, or until a cake-tester comes out clean. Cool the cake in its tin on a wire rack for 25 minutes, and then turn the cake out onto the rack to cool completely. Then transfer on to a serving plate.

Icing:
To make the icing, melt the chocolate in the microwave - 1 minute on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it's soft and creamy and then add the sieved icing sugar and beat again until everything's light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth. Ice the top and sides too, spreading and smoothing with a rubber spatula.
Decorate with chocolate chips or hazelnuts.

To serve, boil water in a pan and dip the knife in it, once hot, take the knife out and wipe it with a clean spare cloth and cut a slice and then dip the knife in the water again and repeat.

To refrigerate, always seal the cake from all sides and when taking out of the fridge, make sure you leave it covered at room temperature for atleast half an hour.

Nutella Cake with Chocolate Hazelnut Ganache

Cake:
6 large eggs, separated
pinch salt
1/2 cup unsalted butter, softened
1 13-ounce container Nutellla
1 tablespoon rum
1/2 cup finely ground hazelnuts
4 ounces semi-sweet chocolate, melted and
cooled

Ganache:
4 ounces whole hazelnuts
1/2 cup half and half (she calls for heavy cream but I was out, half and half worked well)
1 tablespoon rum
4 ounces semi-sweet chocolate

Preheat oven to 350 degrees; butter a 9-inch springform pan. In a large bowl (preferably metal),
whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add
the rum, egg yolks, and ground hazelnuts. Fold in melted chocolate.

Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins.

Chop chocolate, and add to sauce pan with half and half and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.

Ultimate chocolate cake

Ingredients

• 200g good quality dark chocolate, about 60% cocoa solids
• 200g butter
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• ¼ tsp bicarbonate of soda
• 200g light muscovado sugar
• 200g golden caster sugar
• 25g cocoa powder
• 3 medium eggs
• 75ml buttermilk (5 tbsp)
• grated chocolate or curls, to decorate

For the ganache

• 200g good quality dark chocolate, as above
• 284ml carton double cream (pouring type)
• 2 tbsp golden caster sugar

Method

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
2. While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
4. When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Fastest Fudge Cake

• 4-1/2 oz. (1 cup) all-purpose flour
• 1 oz. (1/4 cup plus 2 tablespoons) unsweetened natural cocoa powder (not Dutchprocessed)
• 1/2 tsp. baking soda
• 1/4 tsp. table salt
• 4 oz. (1/2 cup) unsalted butter, melted and warm
• 1-1/4 cups packed light brown sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1/2 cup hot water
• 1 cup warm Ganache 

Position a rack in the lower third of the oven and heat the oven to 350 F. Grease the bottom of an 8x2- or 9x2-inch round cake pan or line it with parchment.
In a small bowl, whisk the flour, cocoa powder, baking soda, and salt. Sift only if the cocoa remains lumpy after whisking. In a large bowl, combine the melted butter and brown sugar with a wooden spoon or rubber spatula. Add the eggs and vanilla; stir until well blended. Add the flour mixture all at once and stir just until all the flour is moistened. Pour the hot water over the batter; stir just until it’s incorporated and the batter is smooth. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for a 9-inch pan; 35 to 40 min. for an 8-inch pan. Let cool in the pan on a rack for 10 min. Run a thin knife around the edge and invert the cake (peel off the parchment if necessary). Invert it again onto the rack and let cool completely.
Once cool, set the rack over a baking sheet or foil. Pour the warm ganache over the cake and use an icing spatula to spread it over the top of the cake and down the sides. Let set for about an hour before serving

Chocolate Walnut Tweed Torte

• 1 cup (3.5 oz.) walnut pieces
• 1/2 cup plus 2 Tbs. (4.375 oz.) sugar
• 9 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped
• Finely grated zest of 1 medium orange (optional)
• 1/8 tsp. salt
• 1 cup egg whites (from 7 to 8 large eggs)
• 1/2 tsp. cream of tartar
• Lightly sweetened whipped cream

Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan.
Pulse the walnuts with 1 Tbs. of the sugar in a food processor until finely ground. Scrape the nuts into another bowl. Use a paper towel to wipe excess oil from the sides of the processor bowl, add the chocolate with 1 Tbs. sugar, and pulse until it forms crumbs ranging in size from coarse meal to 1/4-inch bits. Add the chocolate to the nuts, along with the orange zest, if using, and salt, and stir to combine. Set aside.
Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.
Pour half of the chocolate mixture over the egg whites and fold in with a large rubber spatula until nearly incorporated. Repeat with the remaining chocolate mixture, folding just until evenly incorporated.
Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the torte is puffed and golden brown on top and springs back when gently pressed with your fingers; a toothpick inserted in the center should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter.
Serve slices with a dollop of whipped cream.

Flourless Chocolate Cake with Chocolate Glaze

For the cake:

• 12 oz. bittersweet chocolate, coarsely chopped (2-1/4 cups)
• 6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
• 5 large eggs
• 1 cup granulated sugar
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• 3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:

• 4 oz. bittersweet chocolate, coarsely chopped (3/4 cup)
• 1-1/2 oz. (3 Tbs.) unsalted butter

Make the cake:

Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.
Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.

Glaze the cake:

Tip:

To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.

Orange and Hazelnut Cake with Orange Flower Syrup

For the syrup

• 1-1/4 cups superfine sugar
• 2-1/2 Tbs. orange juice
• 2-1/2 Tbs. orange flower water
• Grated zest of 1 orange

For the cake

• 5 large eggs, separated
• 1 cup superfine sugar
• 2-1/4 cups hazelnut flour or meal

To serve

• 1-1/3 cups Greek-style yogurt
• 2 Tbs. confectioners' sugar
• Pulp of 4 passion fruits

Preheat the oven to 350°F.

Make the syrup:

In a saucepan, bring 2/3 cup water to a boil. Add the sugar and orange juice and simmer for 10 to 12 minutes, until the sugar has dissolved and the mixture is thick and syrupy. Remove from the heat and let cool. Stir in the orange flower water and orange zest.

Make the cake:

In a bowl, with an electric mixer on high speed, beat the egg yolks with the sugar until thick and pale. Fold the hazelnut flour into the yolk mixture. In a separate bowl, whisk the egg whites until stiff and glossy, then gently fold them into the hazelnut mixture.
Grease the loaf pan and line with parchment paper. Pour in the batter. Bake for about 30 minutes, until lightly golden. Remove the cake from the oven and evenly pour the cooled orange syrup over the top.

To serve:

Combine the yogurt, confectioners' sugar and passion fruit pulp in a bowl. Serve generously with the warm cake.