Chocolate Sorbet

How long have I been away from this blog!!

MONTHS!!

I missed writing it. I missed my blog. And my followers. All 3 of them.. maybe, 4? If they are still following me that is.

But most of all I missed the idea of writing down, sharing, giving words to and organizing my thoughts. I wanted to revive this blog when I realized it has been a year since I started it.

It’s not that I wasn’t cooking. I just wasn’t blogging.

I’ve been jotting down the recipes though so there may be a few coming up without pics.

But for today, I wanted to restart with a dessert. Not just any dessert, a Chocolate one. Just like my first post last year.

Summer is at it’s peak. Remember my summer hater rants from last year? What can be better for this horrid season than sorbet. And not just any sorbet, chocolate one. i like to call it chocolate snowball.

• Servings: 750 ml
• Time: 20 minutes plus freezing
• Difficulty: EASY
• Print

550 ml water

50 gm cocoa powder

175 gms sugar

170 gms cooking chocolate

1 tsp vanilla

In a bowl mix sugar, vanilla and cocoa. In a saucepan, bring water to a boil and add the cocoa mixture. Stir continuously for 3-4 minutes on low heat. Remove from heat. Melt chocolate and add to the hot sorbet mixture.

In an ice cream maker, churn as per user instructions.

Alternately, freeze in a freezer. Remove every 30 minutes and whip vigorously.

CHOCOLATE CAKE WITH CINNAMON CRUMBLE

As I write this, there is no more cake in the house. I made this cake a few days ago and ate a slice a day for a week.

I am sometimes thankful to God for giving me a family that does not want more than a couple of bites of dessert. This leaves me with all of it everytime.. (grins wide with happiness).

p.s. if anyone of my family is reading this, I always want to share desserts with you guys.. well, atleast I love you guys.. especially for leaving all the desserts alone(blushes at the extreme gluttony).

This cake is pure heaven for a cinnamon lover. If you like cinnamon buns, this is it’s brother in cake form.If you don’t like cinnamon, substitute coffee or vanilla in its place.

By the way, did you know, cinnamon is amazing for diabetic patients as it would not let the blood sugar spike.. do not eat the entire batch though.

At this point, in the middle of writing a blog post, I got up, made a mug cake, topped it with nutella and vanilla ice cream and returned. Because writing about cake means I have to eat cake or I cry.

Also, just because I can never say this enough.. I LOVE CHOCOLATE 😀

• Servings: 8 large wedges
• Time: 20 minutes preparation 40 minutes baking
• Difficulty: EASY
• Print

For the Crumble:
1 cup all-purpose flour
115 grams butter, softened, cut into small cubes
1/2 cup brown sugar
1/4 teaspoon fine sea salt
1 tsp cinnamon powder
1 teaspoon pure vanilla extract
Combine all the dry ingredients in a bowl. Add in the vanilla extract.Cut the butter into the dry ingredients and crumble with your hands.

For the Cake:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
175 grams butter
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup buttermilk
Preheat an oven at 180c. Prepare a 12″ baking pan by oiling and dusting with flour.

For the Crumble:
Combine all the dry ingredients in a bowl. Add in the vanilla extract.Cut the butter into the dry ingredients and crumble with your hands.

For the Cake:
In a bowl, combine flour, cocoa powder, baking powder and salt.
In another bowl, beat sugar and butter till sugar dissolves. Beat in eggs, one at a time. Add vanilla extract and buttermilk.
Fold in the dry ingredient mixture in three batches ensuring there are no lumps.
Pour the cake batter into the pan. Sprinkle the crumble on top and lightly press (do not sink the crumble into the cake).
Bake at 180c for 40 minutes in a preheated oven.

 

Update: A fellow blogger gave my recipe a gluten-free twist and I think it looks absolutely amazing. Check it out here. I would also recommend you to try her other recipes, especially this and this.

MASCARPONE CHOCOLATE PANCAKES.. WITH NUTELLA

What can be better than mascarpone cheese?

Obviously chocolate.. cuz chocolate is better than anything..

So i decided to combine the two.. in pancakes.. yummm..

These pancakes are just so divine, they justify gluttony.. thank God for that!!!

Please take note that it is possible to eat the entire batch in a single sitting.. this will cause you to ingest a whole cupful of flour at a time.. and is generally not recommended.. or maybe it is.. if you are tired, anxious, bored, angry or in a mood that can only be soothed with food go ahead.. I do not judge..

Best of Luck resisting the temptation.. hehe..

In a bowl, take 1 cup of all-purpose flour, 1/2 tsp baking powder, 1/4 cup sugar, 3 tbsp cocoa powder, 1/4 tsp salt.

Add 1 egg, 1 cup milk, 2 1/2 heaped tbsp mascarpone cheese and make a thin batter

Heat a pan, spray with a cooking spray or put a small amount of butter. Pour 3-4 tbsp of batter.(I make small pancakes of about 4”-5” diameter, for larger ones use more batter)

Cook for about 4-5 minutes, when tiny holes appear, flip and cook for 20 seconds and remove from the pan.

 

Serve with a small scoop of mascarpone cheese, nutella and fruits

[P.S. sorry for the bad photography, the lighting was bad and my laptop broke, so I couldn’t edit]

MASCARPONE CHOCOLATE PANCAKES

• Servings: 6 medium or 10 small
• Time: prep 15 min cooking 5 min
• Difficulty: easy
• Print

1 cup all-purpose flour

1/2 tsp baking powder

1/4 cup sugar

3 tbsp cocoa powder

1/4 tsp salt

1 egg

1 cup milk

2 1/2 heaped tbsp mascarpone cheese

butter or cooking spray

mascarpone cheese, nutella and fruits for serving

In a bowl, take 1 cup of all-purpose flour, 1/2 tsp baking powder, 1/4 cup sugar, 3 tbsp cocoa powder, 1/4 tsp salt.

Add 1 egg, 1 cup milk, 2 1/2 heaped tbsp mascarpone cheese and make a thin batter

Heat a pan, spray with a cooking spray or put a small amount of butter. Pour 3-4 tbsp of batter for small pancakes of 4” diameter approx.

Cook for about 4-5 minutes, when tiny holes appear, flip and cook for 20 seconds and remove from the pan.

Serve with a small scoop of mascarpone cheese, nutella and fruit

//

my first post and.. MOCHA FUDGE BROWNIE COOKIES

Yayyiiiii!!!!!!! finally my own blog.

 

I have a confession.. i eat approximately 2 litres of chocolate ice cream in a week.. in addition to a full bar of chocolate eaten right before sleeping.. everyday..

phew!! there, i said it..

other desserts get eaten too, on a regular basis.. but the ice cream and chocolate get eaten on a daily basis.

 

Anything to do with food makes me happy.

infact it makes me ecstatic.. elated..

 

and i love to cook.

i love to see people eat

i hate being the only one putting on weight.

Did i mention i love chocolates..

 

So what better way to start my blog than on a sweet note, with chocolate ofcourse.

Though my first impulse was to make a safe and much loved brownie, I thought I should try up with something i have not tried before for my first blog post.

 

 

And so, I baked a batch of fudgy brownie cookie yesterday.. flavoured with coffee. Even though i tried to look up the internet for suggestions, i didnt like the fact that most cookies use very little cocoa powder, I like the flavor of chocolate to be super intense in most things.. so i improvised hoping for the best.

 

And they turned out.. ahem.. shall i say AWESOME. Took some for my friends and one of them messaged me at 11.30 p.m. gushing and ordering more.. it was probably what pushed me to writing this blog finally..

so here it is..

 

In a bowl, mix 1 ¼ cup all-purpose flour, ¾ cup cocoa powder, 1 tsp baking powder, 1 cup powdered sugar, ½ tsp salt.

In another bowl, mix 1 egg, ½ cup melted butter, 1/3 tsp coffee granules. Whisk for 1-2 minutes.

Add wet ingredients to dry ingredients, and form a dough. Add the remaing cocoa powder, all-purpose flour and butter as needed to form a pliable dough.

Refrigerate the dough for15-30 minutes.

Take small balls of the dough, and flatten to the desired thickness. Please note that these cookies will not spread or puff up much.

Bake for 12 minutes at 350 f in a preheated oven for soft fudge cookies.

MOCHA FUDGE BROWNIE COOKIES

• Servings: 50-60 small cookies
• Time: 1hr 30mins
• Difficulty: easy
• Print

Ingredients

11/2 cup all=purpose flour

1 cup cocoa powder

1 tsp baking pwder

1 cup powdered sugar

½ tsp salt

1 egg

½ cup butter + 2 tbsp extra

½ tsp coffee optional

Method

In a bowl, mix 1 ¼ cup all-purpose flour, ¾ cup cocoa powder, 1 tsp baking powder, 1 cup powdered sugar, ½ tsp salt.

In another bowl, mix 1 egg, ½ cup melted butter, 1/3 tsp coffee granules. Whisk for 1-2 minutes.

Add wet ingredients to dry ingredients, and form a dough. Add the remaing cocoa powder, all-purpose flour and butter as needed to form a pliable dough.

Refrigerate the dough for15-30 minutes.

Take small balls of the dough, and flatten to the required thickness. Please note that these cookies will not spread or puff up much.

Bake for 12 minutes at 350 f in a preheated oven for a fudgy cookie.