Recipes to Bake at Home
These salted dark chocolate cookies have crisp edges and soft chewy centers . The sprinkle of sea salt perfectly alleviates the dark fudgy cookie
Ingredients
- All purpose flour – 125gms
- Natural unsweetened cocoa powder – 52gms
- Granulated sugar – 100 gms
- Dark or light brown sugar – 100 gms
- Baking soda – 1 tsp
- Salt – 1/8 tsp
- Egg , at room temperature – 1 large
- Unsalted butter, at room temperature – 115gms
- Milk – 30 ml
- Semi sweet or dark chocolate chunks -180 gms
- Vanilla extract – 1 tsp
- Sea salt for sprinkling
- Chocolate chips for topping – 30-50 gms
Procedure
- In a bowl , whisk together the dry ingredients- flour, cocoa powder, baking soda and salt. Set aside
- In another bowl , using a hand beater or a stand mixer with paddle attachment, beat the butter for 1 minute until completely smooth and creamy
- Add the brown sugar and granulated sugar and beat till the mixture is fluffy and light in colour
- Scrape down the sides and bottom of bowl.
- Beat in egg and vanilla
- On low speed , gradually add the dry ingredients to the butter mixture until well combined. Scrape down the sides and bottom of the bowl as required. The cookie dough will be thick
- Add in the milk and beat in high speed
- Then add to it the chocolate chips
- The cookie dough will be sticky. Spread out cling wrap and transfer the dough to it. Wrap it well and chill it in the fridge for minimum 4 hrs , or can keep it overnight too.
- Remove the cookie dough from the fridge, Let it sit on the counter top for 20-30 minutes , thus making it pliable enough to scoop and roll out
- Preheat oven to 180 degree C. Line two baking trays with silicone mats or parchment paper & set aside
- Scoop around 2tbsp of dough and roll it out. Place it on the tray and sprinkle with little sea salt .
- Bake the cookies for 9-10 mins. The baked cookies will have soft centre when your remove from the oven. Allow it to cool for 5 mins, and during this time you can sprinkle some more sea salt and press in some chocolate chips too.
- The cookies will deflate during cooling. Transfer them to a cooling rack to cool completely
NOTES
- These cookies stay fresh at room temperature for upto 1 week.
- You can make the cookie dough and chill it in the refrigerator for upto 3 days. Allow it to come to room temperature and then continue to roll it out.
- Do not use ditched cocoa powder in the recipe as you need the acid in natural cocoa
- I used a combination of chocolate chips and chocolate chunks. You can use either too
Ingredients
- Unsalted Butter - 150 g
- Bitter Chocolate - 185 g
- Flour - 85 g
- Cocoa powder - 40 g
- White chocolate - 50 g
- Milk chocolate - 50 g
- Egg - 3
- Dark Brown Sugar (powdered) - 225 g
- Walnuts (chopped) - 3/4 cup
- Baking tray - 7”x 7”x 2”
Procedure
- Cut the Butter into small cubes and place into a microwave safe bowl. Break the Dark chocolate into small pieces and drop into the same bowl. Microwave it for 1 to 2 minutes on High power until butter & chocolate melts. Mix well and leave the melted mixture to cool to room temperature.
- Chop the White and Milk chocolate into small chunks and keep aside.
- Break the eggs into a large bowl and add powdered brown sugar.
- With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, and it doubles its original volume.
- Pour the cooled chocolate mixture into it and gently fold together.
- Sift the Cocoa and Flour together and mix in Walnuts nuts.
- Gently fold this into the batter adding a little at a time.
- Mix very gently and patiently, till its combined well
- Finally, stir in the White and Milk chocolate chunks.
- Pour the mixture into a greased and lined (loose bottom) cake tray
- Gently ease the mixture into the corners of the tin and level it using the spatula.
- Put into a preheated oven at 180 degrees C and bake for about 35mins or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin.
Let it cool and slice as required.
An amazing combination of chocolate cake, chocolate fudge, and chocolate and white chocolate mousse! Smooth and creamy layers of mousse on top of a rich, moist cake.
Ingredients
- Graham crackers - 210 g
- Butter (melted) - 80 g
- Cinnamon powder - 1/2 tsp.
- Water - 120 ml
- Gelatine - 1.5 tbsp.
- Cream Cheese - 430 g
- Condensed Milk - 120 ml
- Fresh Cream - 250 ml
- White couverture Chocolate - 90 g
- Milk couverture Chocolate - 90 g
- Dark couverture Chocolate - 90 g
Procedure
- Pour Water into a heat proof microwave safe bowl.
- Sprinkle Gelatine and let it stand for one minute.
- Microwave the mix uncovered, on high power for 20 to 30seconds
- or until gelatine dissolves. Set aside for few minutes.
- Grease and line an 8-inch (base) spring form pan with aluminium foil.
- Put them Graham crackers in a zip lock pouch and crush them into fine crumbs by rolling over the packet with a rolling pin. Transfer it into a bowl.
- Add melted Butter, Cinnamon powder and stir until well combined.
- Put it into the prepared pan and use your fingertips to press it into the base.
- Refrigerate for minimum 30 minutes or until firm while you make the filling.
- Beat Cream Cheese in a mixer with Condensed Milk and Fresh Cream till soft. Stir in gelatine mix.
- Divide the mixture equally between 3 bowls.
- Microwave & melt the Milk, Dark and White chocolate separately in individual bowls. Melt the chocolate in 30 second blasts, don’t burn them
- Fold melted White chocolate into one bowl of cream cheese mixture and mix until smooth.
- Fold Milk chocolate into another and mix as well.
- And add Dark chocolate to the last and mix well.
- Take out the set base tin from the fridge . Spoon mixture into prepared base, alternating between the three mixtures until all has been used.Lightly swirl mixtures with a skewer and shake to smooth over.
Healthier version with No Refined flour, no butter , no oil and no refined sugar.
A slice of this cake makes for a wholesome tea time snack on days when you are craving something.
Ingredients
- Whole wheat flour - 220 g
- Jaggery powder - 150g
- Yogurt - 230 ml
- Ghee - 96g
- Baking powder - 1 tsp
- Baking soda - ½ tsp
- Milk - 80 ml
- Lemon juice - 1 tbsp
- Vanilla extract - 1 tsp
- Strawberries sliced - 6 to 8 pieces
Procedure
- In a bowl add flour & baking powder and keep it aside.
- In a separate bowl whisk together jaggery & ghee until it turns pale & fluffy.
- Pre heat the oven to 180 degrees C.
- In the yogurt add the baking soda and keep it for 5 mins . Then pour this mixture to ghee & jaggery mixture & mix well.
- Add little vanilla extract and gently add the flour mixture to this while adding little milk & lemon juice.
Pour this batter to a greased baking dish and add sliced strawberries on top. - Bake for about 30-40 minutes or until done ( A toothpick inserted in the centre comes clean )