Thursday, February 28, 2013

Eggless...Perfectly Perfect Chocolate Cake for Eggless Baker's Group





When Gayathri announced this month’s challenge I had absolutely no time to think about it. I had so much on my mind with the coming Blogging Marathon # 25  celebrations  and then the hang over, I completely forgot about the challenge. Finally I decided to bake the cake using the egg replacer that I had got from US.I decided to make half the recipe, but Archana Potdar was all ga ga over this cake and said I would repent later.So, yes I made the full recipe .Made some cup cakes, a bundt cake and a medium cake. Frosted cakes are always eaten by my niece and me, so I just frosted the cake with Chocolate Ganache and sandwiched it with hazelnut filling.

Needless to say the cake turned out delicious, moist and spongy. The beginning was rather rough, ah!..the negligence of reading the recipe and too many things on mind…I did not set the temperature right , and realized only when I saw a burnt top . Thankfully well in time,  I just had to scrape off the top portion .So here is how I made this cake…

Cake batter
1 ¾  all purpose flour
¾  cup cocoa powder
2 cups sugar
1 tsp salt
½ tsp baking powder
2 cups sugar
½ cup vegetable oil
1 cup boiling water
2 tsp vanilla extract
2 tbsp  egg replacer + 6 tb sp water
Sieve all the dry ingredients.
Slowly start adding the wet ingredients and beat.
The batter is a little runny.
Bake in prepared tins.

Baking temperature 180 deg C

Baking pans
One pan cake 13 x9 x2”
Three layer cake three 8” pans
Cup cakes  muffin cups 2 ½ “ dia  bake for 22- 25 mins makes 30 cup cakes.

Hazel nut filling
40 gms brown sugar
30 gms double cream
5-6 tsp butter
40 gms hazel nut / nutella
75 gms white chocolate
120 gms dark chocolate
Melt sugar.
Add cream and butter, till a smooth mix is formed.
 Add the pre melted white chocolate.
Add hazel nut / nutella paste.
Mix well.
Cool.


Assembling the cake
Slice the cake into two.
Moist it with sugar syrup.
Apply the filling.
Cover with the second layer.
Pour chocolate ganache.
Chill and serve.







 



Enjoy the cake!!

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Tuesday, February 12, 2013

Drommekage fra Brovst.....Danish Dream Cake for Eggless Baker's Group


Drommekage  fra  Brovst.....the first few times I had a tough time in pronouncing it, but I kept repeating over and over again like a school kid and got the hang of it! I know Danish Dream Cake sounds simple , and in fact is very  appropriate for this cake, it surely is a dream cake.Initially I was hesitant with the topping , due to coconut , as most of the family members are no fans of it, but truly the combination of coconut , sugar and butter made it awesome. Making a eggless cake and substituting  four eggs was also challenging.I used Egg Replacer. I did not change the recipe at all , only made it half,  which of course I repented later.My son fell in love with this cake. I also took a piece of it for a friend who is a professional baker, he  felt I should start taking orders!!

Cake
2 1/4 all purpose flour
3 tsp baking powder
50 gms unsalted butter
200 ml milk
300 gms sugar
1tsp vanilla extract
4 tb sp egg replacer to be mixed with 12 tb sp water

Topping
125 gms unsalted butter at room temperature
50 ml milk
100 gms dessicated coconut
200 gms dark brown sugar / muscavado sugar
In a mixing bowl, combine all topping ingredients.
Set aside until ready to spread over the cake.


Pre heat the oven to 200deg .
Sift flour and baking powder.
Melt the butter.
Add the sugar and beat well.
Add vanilla extract.
Add the milk and egg replacer mix.
Fold in the flour mixture.
Pour in  the prepared baking tin.
Bake for about 25 minutes or till the the wooden stick comes out clean.
Remove the cake from oven.
Pour the topping and bake again for 10-15 minutes.
Cool and serve.








observe the smile that formed on the baked cake!!








Thank you Gayathri for choosing this amazing cake and of course thank you Meena for suggesting it.What a wonderful cake!!
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Monday, February 11, 2013

Claudron Pops for Eggless Baker's Group


Claudron cakes !!..Well I had never heard of them , till Gayathri announced them for the Eggless Baker's Group.Thanks to Archana of The Mad Scientist for suggesting such a wonderful recipe.After reading the recipe, I googled about it and saw a couple of videos on these, and I decided to make Claudron Pops instead of cakes.I adapted the recipe from a video at You Tube by Rossana .

This is what you need....
Chocolate ganache
Gum paste
Fresh whipped cream
Edible food colors
Chocolate cigars for decoration

Basic Ganache
100 gms cooking chocolate
200gms fresh cream
Vanilla essence
Chop the cooking chocolate into small pieces.
Place them with cream in a double boiler .
Stir gently till the chocolate melts and mixes well with cream.
Remove from fire and beat till a little thick.
Use as per need.

How to go about with these pops...
Crumble the cake .
Add a little ganache to the crumbled cake to form balls.
Dip a lollipopop stick into ganache and pierce it into the ball, thus creating it into a pop.
Dip each ball into ganache and place these on a butter paper or silicon mat.
Place them in the frig to set.

Decorating the pops
Using gum paste and water bind a dough.
Add colors according to the figures you want to make.
I made a leg and hand using red and yellow.I made the eye with blue and the flames with red and orange.Let these dry and set.You could make these from fondant too.
I whipped some fresh cream and added green color , and spread it on the top of the pop.
Placed the eye , inserted the leg and hand.
I stuck the flames to the bottom of the pop with some ganache too.
The handle is a simple wire .(I wish that was edible  ).
I placed these in a bottle with cigars forming the wooden logs .





The Claudron pops, turned out really cute and my little grand daughters could'nt hold themselves from pinching in.

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Tuesday, February 5, 2013

Ode to Dad...with Cassata Icecream


Blogging has been rather erratic since the past few months.This is my first post for the year 2013.It all started with a lot of travelling, hectic schedules and....then I lost my father.His condition had been deteriorating over the past few years, though we knew he was going ,but after he was gone my life became kind of stand still.I am thankful to my family and blogger friends who have been a great support and pulled me back to blogging.

I don't really have words to express myself right now. Although a few weeks have past, the hurt still resides in me, all I feel right now is that I want to remember him with a happy heart, which is difficult at this stage, but I know that he is somewhere close to me always remaining in my heart asking me to stay strong and his blessings always remaining with us.

This is a special post ....Ode to my Dad to honor, respect and remember and thank him . May his pious soul rest in peace.

Dad was always very fond of entertaining. I remember mom cooking special dishes for dinners, but his all time favorite was ice cream. Way back when I was probably five or six we used to call a kulfi wala at home. I vividly remember he was an old man, who would climb up the steep staircase with a huge clay pot on his head, The clay pot had different flavors of kulfis which were served to us on “Pattals”(they are fresh leaves which basically serve the purpose of disposable plates). There was absolutely no count of how much ever we ate , we would relish those sinful delights till it satisfied us. In the end the kulfi wala would count his empty moulds and dad would pay him with a smile on his face.



As we children grew older, dad would take us to Giani di Hatti , where we enjoyed the Rabdi Falooda and yes we had to walk back and forth to get that falloda!


I cannot forget the Sunday picnics at India Gate .We would take loads of food from home, and then the dessert was always ice cream. I remember dad would always eat Cassata, yes that was his favorite, and so I decided to make Cassata for this post. I baked the cake but I got ready ice creams. 



This is what you need....
A loaf tin
Cling wrap
Olive oil spray
Vanilla sponge cake
Orange juice
Strawberry ice cream
Vanilla ice cream
Chocolate ice cream
Assorted nuts/chocolate chips/berries (I used blue berries, cranberries ,pecans and chocolate chips)
Cocoa powder for dusting
Roasted chopped almonds

How to go about...
Prepare a cake in the loaf pan.
Cut the cake horizontally.
Halve one piece into two lengthwise.
Spray the loaf with olive oil.
Line the pan with a cling wrap, allowing the sides to overhang.
line the base and sides with the cake.
Sprinkle orange juice.
Transfer the ice cream to a bowl and soften it by lightly beating it.
Spread the first layer over the cake base.
Cover and freeze for 2-3 hours.
Prepare the second layer by softening vanilla ice cream.
Add chocolate chips, nuts and berries.
Mix well and spread the layer.
Cover and freeze .
Soften chocolate ice cream to prepare the third layer, spread the ice cream and cover and freeze, till firm.
De mould the ice cream by slowly poring water on the back side of the loaf tin.
Dust cocoa to cover the top,and sprinkle some roasted almonds.
Slice and serve.



















This is for you Dad, Love you and miss you, and will always cherish your fond memories.

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