Condensed Milk Chocolate Cake

I had half a tin of ordinary sweetened condensed milk leftover from a dessert and wanted to try a cake with it.. This recipe from Nestle desserts is indeed a keeper for those times when you want something light..fast..and easy. This recipe has no eggs..and no creaming.. just mix all the ingredients in a bowl..and you are ready to bake.

This is the crumb of this cake..firm but very soft. Not too sweet..there is no added sugar apart from the condensed milk.
Made half of the original recipe in a loaf tin.
http://www.nestle-family.com/recipes/english/light-chocolate-cake_43166.aspx

Ingredients

• 1 tin sweetened condensed milk or 405 g
• 100 g butter, melted
• 150 ml water
• 1 teaspoon vanilla essence or 5 g
• 200 g plain flour
• ½ cup cocoa powder or 50 g
• 2 teaspoons baking powder or 10 g
• 1 teaspoon baking soda or 5 g

Combine the Sweetened Condensed Milk, melted butter, water and vanilla essence in a large bowl. Sift together the flour, cocoa, baking powder and baking soda. Stir the dry ingredients into the condensed milk mixture until just combined.
Pour the mixture into a lined 23cm spring form cake tin. Bake in a preheated 150°C oven for 45 minutes or until a cake skewer inserted into the centre of the cake comes out clean. Cool on a wire rack for 10 minutes then remove from tin and cool completely.

Extremely Chocolatey Butter Cake

I had to give the title of 'extremely chocolatey' because that is exactly how it is..:) A very firm cake.. but soft crumbed.. It was like eating a blown up chocolate.. :).. and needless to say, well loved by kids. The recipe is an adapted one. The 3/4 cup cocoa is a lot.. and I'm thinking of reducing it to 1/2 cup next time... :)

Ingredients

1 1/2 cup APF
1/4 tsp baking soda
1/2 tsp baking powder
a pinch of salt
3/4 cup cocoa
1 1/2 cup granulated sugar
115 g unsalted butter
1 egg
1 cup buttermilk

Prepare a 9 inch baking tin. Preheat the oven to 170deg C.
Sift the dry ingredients except sugar in a bowl.
Cream the butter and sugar. Add the egg and vanilla and beat well.
Add the buttermilk alternating with the flour mix.. Do not overmix.
Scrape into the pan and bake for about 50 mins or until done. I took 80 mins because my tin was smaller..
Unmold the cake and allow it to cool and enjoy it the next day.. :)

A Perfectly Chocolate Cake

I fell in love with it the first time I had it.. and every time I have it.. I fall in love all over again. . :P

A snack or a dessert. .I have used this cake in all possible ways to make my family and friends happy.. and is an ultimate Chocoholic's delight when teamed with Ganache or Vanilla ice cream. . :P I would call it a fluffed up Chocolate bar.. :D

Got this recipe from an aunt of mine who makes wonderful cakes.. and I remember her with gratitude each time I bake this, for sharing this beautiful, no fail recipe.

Ingredients
1 cup = 240 ml
For measure in grams refer here

3 cups All purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup flavourless oil
1 cup curd/ yogurt (sour)
2 large eggs
1 or 2 teaspoon vanilla
1 cup hot water

Preheat the oven to 175 degree C. Prepare a 9x13 inch pan ..greased and lined with baking paper.

                                                   Whisk all the dry ingredients in a bowl.

                                            Whisk all the wet ingredients except hot water in another bowl.

Add the wet in to the dry and beat on slow speed until it is combined. Add the hot water slowly beating the mix as you do so.
Pour into the pan and bake for 60-80 minutes or until a toothpick inserted comes out clean.

Cool a bit and remove from the pan..allow to cool completely on a wire rack.. 

And... always serve it on the next day ... :)

Brownie time ...:)

This is a brownie recipe from Hershey's... it has no melted chocolate.. just cocoa. Tried it out and I was glad that it came out well.. fudgy and chewy here and there. . Loved the flavour too... It reminded me of home made chocolates which my aunt used to make.. childhood memories are sooo sweet :)

Ingredients
1 cup unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Heat oven to 350°F and grease a 13x9x2-inch baking pan.

2. Melt the butter and stir in the sugar and vanilla.

3. Add eggs, one at a time, beating well with spoon after each addition.

4. Add cocoa; beat until well blended followed by the flour, baking powder and salt; beat well.

5. Pour into the pan and bake for about 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in the pan and cut into bars.

P.S. I made only half the recipe in a 9inch square pan.

Chocolate Banana Cake

 Another gem from Joy of baking....for all those who love chocolate.. :) It is so easy to make, just mixing the dry ingredients in one bowl and the wet ingredients in another..and then..just beat them up together. You don't even need an electric beater, a hand whisk would do. What you finally get is a dark chocolate cake with a faint banana taste.....and it is yummy.... :)

Although the cake is very soft, I have used it layered with cream cheese frosting and ganache for birthdays and was received well, I think :) It can also be frosted with whipped cream...endless ways you can turn it into your favorite dessert...:)

I have always noticed that this cake tastes better on the next day (I never show it to my son soon after baking...just tell him his chocolate cake will be ready only tomorrow)

Ingredients

• 2 cups (400 gm) granulated white sugar
• 1 3/4 cups (245 gm) all purpose flour
• 3/4 cup (75 gm) unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda     (refer note on leavening agents)
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup mashed ripe bananas
• 1 cup (240 ml) warm water
• 1/2 cup milk
• 1/2 cup vegetable oil (corn or sunflower or any flavourless oil)
• 1 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F and place the rack in the center. Butter and line the bottom of a 9 x 13 inch (23 x 33 cm) pan with wax paper.

In a large bowl mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

In another bowl, whisk the eggs, banana, milk, oil, vanilla and water.

Add the wet mix into the dry ingredients and whisk until combined. The batter will be thin.

Pour into the prepared pan and bake for about 35-40 minutes or until a toothpick inserted into the center comes our clean.

Take the cake out of the oven and allow to cool on a wire rack.

As I told earlier.. serve it the next day...:)

Weight of common ingredients in gram

Ingredient	Weight - (ounces)	Weight - (grams)
1 cup of whole wheat flour (sifted, then measured)	4.5 oz	125 g
1 cup of All Purpose flour (spooned into the cup)	4.25 oz	121 g
1 cup of AP flour (sifted, then measured)	4 oz	114 g
1 cup of cornstarch (lightly spooned or sifted)	4.2 oz	120 g
1 large egg (in the shell)	2 oz	56.7 g
1 large egg (without shell)	1.75 oz	50 g
1 large egg yolk	.65 oz	18.6 g
1 large egg white	1.05 oz	30 g
1 cup of butter	8 oz	227 g
1 cup of clarified butter or ghee	6.8 oz	195 g
1 cup of vegetable shortening	6.75 oz	191 g
1 cup of vegetable oil	7.7 oz	218 g
1 cup water	8.3 oz	236 g
1 cup of heavy cream	8.2 oz	232 g
1 cup of sour cream	8.5 oz	242 g
1 cup of full-fat yogurt	8.6 oz	243 g
1 cup of buttermilk	8.5 oz	242 g
1 cup of whole milk	8.5 oz	242 g
1 cup half and half	8.5 oz	242 g
1 cup mascarpone	8.8 oz	250 g
1 cup of granulated sugar	7 oz	200 g
1 cup of dark brown sugar (packed)	8.4 oz	239 g
1 cup of light brown sugar (packed)	7.7 oz	217 g
1 cup of powdered sugar (dip and sweep)	4 oz	125 g
1 cup of honey	11.75 oz	336 g
1 cup of molasses	11.25 oz	322 g
1 cup of corn syrup	11.5 oz	328 g
Cocoa – nonalkalized or natural (dip and sweep)	3.33 oz	95 g
Cocoa – nonalkalized or natural (spooned into the cup)	2.9 oz	82 g
1 cup almonds – whole	6.7 oz	191 g
1 cup almonds – slivered	4.2 oz	120 g
1 cup almonds – sliced/coarsely chopped	2.6 oz	75 g
1 cup almonds – finely ground	3.7 oz	107 g
1 cup almonds – powder fine	3 oz	89 g
1 cup pistachios – whole	5.32 oz	152 g

Leaveners and other ingredients
1 tsp baking powder		4.9 g
1 tsp baking soda		5 g
1 tsp yeast, instant		3.2 g
1 tsp yeast, active dry		3.1 g
1 tsp salt		6.7 g
1 tsp gelatin, powdered		3.1 g
1 tsp vanilla extract		4 g
1 tsp cream of tartar		3.1 g
1 cup raisins	5 oz	144 g

It might be helpful to refer How to measure in Baking 

volume conversions, weight to volume conversions,

Chocolate Wafer Cookies

My 5-year old is a chocolate fan....(and so am I).. So he asks me (every time I say I'm going to cook something special) ..Is it chocolate **** or chocolate ****.????.. :) it is always something that starts with chocolate. What can you do..:) when your own heart is singing the same song......but to yield to the whims of a young chocolate lover. This time I made him some chocolate cookies, the recipe from joyofbaking.com, which was very easy. I got a lovely chocolate flavoured biscuit,  after eating which I decided to say goodbye to my favorite Bourbon biscuits... It is a 'must try' for all the chocolate freaks who would like to try their hand at baking a cookie...(it is very easy) So here it is....

                   Chocolate Wafer Cookies

•  1 cup (130 grams) all purpose flour

• 1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed) *I used just 1/4 cup cocoa and added additional 1/4 cup of flour*
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
•  6 tablespoons (90 grams) unsalted butter, room temperature
• 2/3 cup (140 grams) packed light brown sugar
• 1/2 cup (100 grams) white granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large (30 grams) egg white

In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until light. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight.

Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Using a sharp knife, slice the log into about 1/4 inch (6 mm) thick wafers. Place the wafers on the baking sheet spacing, about 1 inch (2.5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen.

My cookies were cut using different cutters at my son's insistence.... :) 

In the picture below are some cookies I made by adding some crushed cashew nuts to a little dough. They are not crisp but chewy as the contain nuts. 

The cookies with nuts

snack

The perfect chocolate soufflé

 A souffle is just a flavoured base folded together with egg whites beaten to stiff peaks with a little sugar. The base can be any flavour you like.. I have tried out the chocolate one and this recipe is very easy and foolproof :) Just remember... the souffle rises when you bake and would deflate any instant it is out of the oven. So serve the dessert immediately (though...I have had it cold and flat..and...it tasted really good:)
....the perfect chocolate souffle....
 

• 1/3 cup cream or half-and-half
• 3 ounces your favourite bittersweet chocolate, chopped
• 1/2 cup unsweetened cocoa powder
• 1/3 cup water
• 8 large egg whites
• 1/2 cup granulated sugar
• Powdered sugar for dusting

Preheat the oven to 375 degrees F. Use a pastry brush (or your fingers!) to coat the inside of four 1 1/2-cup soufflé mold with softened butter. Fill the mold with granulated sugar, then pour out the excess.It would be good to refrigerate the molds.
Pour the half-and-half into a saucepan and heat over medium high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by adding the chopped chocolate. Stir well until combined and all of the chocolate has melted.
Make a double-boiler by setting a large mixing bowl over a pot of boiling water. Place the ganache in the mixing bowl, add the cocoa powder and water, and whisk until very hot. Remove from the heat and set aside.
Place the egg whites (with a pinch of salt) in a large mixing bowl and whip on medium speed until foamy. Increase the mixer speed to medium-high and make a French meringue by adding the sugar 1 tablespoon at a time and whipping the whites to soft but not dry peaks. Do not over whip the egg whites! You can tell the egg whites are over whipped if they start to separate and resemble scrambled eggs.
Use a rubber spatula to gently fold about half the meringue into the warm chocolate mixture. Then fold the chocolate mixture into the remaining meringue, being careful not to deflate the batter. The soufflé mixture should be homogeneous in colour, but if you still see streaks of meringue in the batter, that’s okay.
Use a large spoon to gently place the soufflé mixture in the buttered and sugared mold. Fill to about 1 inch below the rim of the mold. Run your thumb around the rim to remove the excess butter and sugar.
Bake until the soufflé has risen to about 1 1/2 half-inch over the rim and starts to brown on top, about 12 minutes. Remove from the oven and dust the top with powdered sugar. Serve immediately.

Notes: It is very important to take care the beaters or whisk and the vessel you are using to whisk the eggs into a meringue are clean, grease free and dry. There should not be even a speck of egg yolk in the picture or your eggs might not peak. If any of the yolk fall in to the whites, remove it immediately with the egg shell.