Triple chocolate cookies

" Choco-chip cookies are a favorite in our household, and I guess it's the same in any household with kids. These ones are so simple and so yum, dense and chocolaty and not overwhelmingly sweet, that its difficulty to keep ones hands off them ..."

Makes 24 small cookies or 12 large cookies

Ingredients:

• 9 tbsp butter (at room temperature)
• 1/3 cup castor sugar ( or 75 grams)
• 2/3 cup firm-packed brown sugar
• 1 large egg
• 1 2/3 cups flour ( take half regular flour and half whole wheat flour) 
• 2 1/2 tbsp unsweetened coco
• 1/2 tsp baking powder 
• 1/2 tsp baking soda
• Pinch  of salt 
• 2/3 cup bittersweet chocolate chips
• 2/3 cup white chocolate chips
• 2 - 3 nonstick baking sheets

Method:

1. Pre-heat the oven to 180 degrees C ( 350 deg F) 
4. Mix in bowl butter and both the sugars with a wooden spoon or beater until the mixture looks soft and fluffy ( about 10 minutes). 
5. Add the eggs to the mixing bowl and beat the mixture well
6. Shift the flour, cocoa, baking powder, baking soda, and salt into the bowl. Mix on low speed
7. Then add all the chocolate chips to the bowl and mix in with a wooden spoon until everything is thoroughly combined
8. Divide the mixture into 4 quarters, and then each quarter into 3 parts.
9. Dip your hand in cold water, take one part mixture and roll into ball, similarly roll all the others.
10. Put the balls on the baking sheet, making sure there is enough distance between each ( 1 1/2 inches approx) 
11. Bake in the middle shelf for 12-15 minutes, keep an eye and remove once the bottom seems just done, else you will overcook. ( the top will be soft and will harden once cool) 
12. Cool for 5 min, remove from baking sheet and eat hot for the best hot chocolaty cookies ever

Note :

• If you want to make individual cookies, then make 18 or 24. 

Molten chocolate cakes

" These are the yummiest cakes ever, my sons favorite. Use good quality chocolate, and avoid over-cooking, to be rewarded by crispy exteriors and meltingly soft centers. Its worth making them, just to see the joy in my kids faces ..."

   

Servings : 12 small cakes, enough for 12 people

Ingredients:

•  200 grams dark cooking chocolate
• 200 grams butter
• 4 eggs
• 125 grams castor sugar
• 60 grams flour

Method:

1. Preheat the oven to 200 degrees C
2. In a double boiler, melt chocolate and butter (for double boiling, put chocolate and butter in a stainless steel bowl placed over a saucepan of shimmering water (a double boiler), making sure that the water does not touch the chocolate bowl. So the chocolate is melted only by the steam).
3. Take it off heat and add sugar to the chocolate/butter mix, in a slow stream, while whisking well, for almost 5 minutes (use a beater if you have)
4. Whisk eggs slightly with a fork.
5. When the chocolate mixture is at room temperature, add the eggs in 4 parts, whisking well after each addition 
6. Fold the flour slowly, a little at a time,till it is incorporated. (to fold add a spoonful of flour at a time,mixing gently with a spatula or a metal spoon in a cut and turn motion, check web for technique)
7. Pour the mixture into single cup-cake molds, till half of the mold is covered 
8. Put the cakes in the oven for 7 - 10 minutes and take it out once the outside is done and the center is still soft and gooey ( when u check the center with toothpick, should be gooey and not dry)
9. Eat immediately for the yummiest molten cake ever .......

Notes:

• Incase you want to eat the cakes later half cook the cakes initially and then put them back in the oven just before serving
• You could use coffee or Kahlua liqueur for added flavor 
• Folding, basically implies, as little mixing as possible, to ensure the lightest batter possible
• Over cooking is a big possibility, so take out when center is really really gooey and you think its undercooked. If you wait for cake center to feel cooked, then the center will not be gooey, still tasty though)

Chocolate Ganache

Ingredients:

• 180 ml heavy cream                                                
• 220 grams chocolate
• 2 tbsp butter
• 1 tbsp ram or brandy (optional)

Method:

1. Put chocolate in a heat proof bowl
2. Heat cream and butter on medium heat and bring to a boil (just)
3. Pour cream and butter onto the chocolate and let stand for 3 minutes
4. Gently stir till all is mixed and thick and glossy

Uses:

• Warm and liquid used as a pourable glaze
• Cooled (at room temperature) as spreadable filling and frosting
• Refrigerated as whipped filling and frosting

Fresh orange cake

"This is the best orange cake recipe, i have found to date, tried lots with orange juice, with zest etc.  but none of them were orangy enough for me, this one where we chop a whole orange with peel and all is fabulous, do give it one try and you will be converted ..."

Servings - 10 large pieces 

Ingredients:

• 1 unwaxed orange,washed
• 150 gms Butter 
• 1 1/4 cups castor sugar 
• 3 eggs
• 2 cups flour
• 1 1/2 teaspoon baking soda 
• 1/2 cup milk
• 3 tbsp plain yogurt 
• 2 tbsp superfine or granulated sugar for topping Or to taste 

Method:

All ingredients should be at room temperature

1. Preheat the oven to 350 degrees Fahrenheit / 170 degrees Celsius  
2. Butter a cake tin- loaf and put in fridge
3. cut the orange in half, save the other half for the topping
4. Cut the half in 8 pieces removing pips , process the orange into very small pieces 
5. Beat butter, sugar and chopped orange for 2 minutes till fluffy, with an electric beater, do not overbeat
6. Sieve flour,baking powder,soda and salt
7. Break the eggs into the bowl  add the flour mixture , add the milk and the yogurt and beat on low speed for 1 minute till  well mixed
8. Put the mixture in the buttered baking pan
9. Bake for 50 minutes till done ,test skewer is clean when inserted in the middle of cake
10. make topping - squeeze out the juice from the other half of the orange, add sugar (to taste) and stir to make a thick glaze
11. While the cake is still hot prick the entire loaf with a toothpick,spoon the orange syrup over the whole cake
12. Cool completely and take out of tin

Variations:

For a chocolaty twist , fold into cake batter chocolate bits (100 grams)before putting the mixture in the oven. i.e. after step seven.

Marble Cake - Chocolate & Vanilla

"This is one yummy moist cake, top with chocolate ganache for a more decadence..."

Servings - 12 large pieces

Ingredients:

• 2 1/2 cup / 310 grams flour                  
• 1 teaspoon baking powder 
• 1 teaspoon baking soda
• 1 tsp salt
• 200 grams Butter
• 75 grams chocolate (chopped to bits) 
• 1 tbsp Cocoa powder
• 1 1/4 cup hot milk
• 1 3/4 cup / 350 grams sugar
• 4 eggs 
• 2 tsp Vanilla essence 

Method:

All ingredients at room temperature

1. Preheat the oven to 350 degrees Fahrenheit / 160 degrees Celsius  
2. Butter a cake tin- bundt / ring / loaf and put in fridge
3. Whisk flour,baking powder,soda and salt
4. Melt over hot water - 2 tbs spoon butter, cocoa and chocolate till smooth
5. Beat butter and sugar for 3-4 minutes till fluffy, with an electric beater
6. Beat in eggs one at a time,take care do not over beat , beat only till eggs are incorporated 
7. Add vanilla extract and stir gentle or beat once
8. On low beater speed or fold flour and hot milk alternatively starting and ending with flour (flour - milk - flour - milk - flour )
9. Take half the mixture and put it in the buttered baking pan
10. Fold chocolate to remaining mixture and pour over the white mixture in pan
11. With a knife gently swirl through pan twice not more 
12. Bake for 40 minutes till done ,test skewer is clean when inserted in the middle of cake

Variations :

For a Red velvet- Vanilla Marble cake, delete the chocolate pieces substitute with one tbsp Red color.