Classic Chocolate Cake with Sesame Shards !!!

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Baking a cake is the first step and baking a chocolate cake is a mandatory step. I completely have fetish for chocolate …. the cocoa smell itself ignites the craving within . Now to bake a chocolate cake is traditional but to improvise it with different elements just adds on the X factor . Hungerstruck is not a brand yet but I have few ardent followers in my friend circle who are always looking to give me business …love you guys . There was a party organised within office to bid adieu to our dear boss . Now who was the bake chef …..tadddaaaa ….Hungerstruck ! I slogged for like 3 to 4 hours after work and tonnes of passing worksheets plus long travelling hours and still  managed to finish my first official cake order. Phewww ….I am not done yet ! Do enjoy reading the recipes and my teeny weeny little Hungerstruck stories ….there will be more of such stories in future …Amen !

Ingredients :

For the base cake :  1 & 3/4 th cup of refined flour , 1/4 cup cocoa powder, 1 teaspoon baking soda , 1 teaspoon baking powder, 1 cup powdered sugar , 150 g of unsalted butter, three eggs , 1 teaspoon vanilla essence .

For icing and decoration : 200ml fresh cream , 50 g unsalted butter ,  2 & 1/2 cups of grated dark cooking chocolate , roasted sesame seeds , dark big size grapes to decorate .

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Servings : 2 pound , 8 large slices .

Method : Baking cake is simple just whip the room temperature butter with sugar till its light and frothy . Add the eggs and vanilla essence to the mixture and beat it till volume turns out double . Mix the dry ingredients with this mixture and if its thick to smooth-en it add a bit of milk . Pre-heat the oven at 180 degrees centigrade and grease the baking dish . Add in the batter , dab it to even and bake for 30 to 35 minutes approx . Once baked wait to prepare the icing until cake is at room temperature .

For icing you just need to heat butter and chocolate in a double boiler and once melted add in the cream to it  set aside until it solidifies as butter consistency in room temperature. Melt some dark chocolate separately and add roasted sesame seeds to it . Take butter paper and with a big spatula take out a portion and spread unevenly . refrigerate it for 10 minutes and the chocolate shards are ready . Now take a cake base cut out keep the cake on top spread the chocolate cream evenly on all sides . With a finger create a swirl to give a look to the cake spread out the grapes as you like it and also re -arrange the shard pieces accordingly . Cake is ready to be sliced .

🙂

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Brownie Cookies !!!

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Today’s recipe is brownie cookies. Chocolate lovers always remain loyal to cocoa . Yes , I am one such loyalist .I have no regrets if I ate them ….many in number and had dinner after words. Its was totally irresistible to surpass that aroma from my oven and just store them for others to eat . Without any grinning , cribbing and worries I had five .

Its always fun to experiment but when you have hunger and you crave something sweet you just bake something of chocolate. I have a large rather giant sweet tooth . That’s why I still have chubby cheeks. Can’t help it life is too short for me to give desserts .

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Ingredients : 1 and 1/4 cup refined flour , 1/4 cup cocoa powder, 1/2 cup dark chocolate chunks, 100 g butter refrigerated and cut into cubes, 1 teaspoon baking powder, 1/2 teaspoon baking soda , 1 cup powdered sugar.

Servings : 20 cookies

Method : Mix butter sugar and chocolate chunks together and once it thoroughly mixed add on all the dry ingredients and make a soft dough. Let it settle for 10 minutes cling wrap it and refrigerate for 30 minutes. Once out of fridge take equal portions and with two palms make even flat cookie by applying pressure through fist. Once done preheat the oven at 170 degree centigrade. Place the cookies with a distance to each one and sprinkle a bit of chocolate sprinkler for garnish and bake for 20 minutes. Once done take it out and eat . You will not regret I can bet.

Note : Cookies freshness lasts for 3 to 4 days .

Chocolate chip cookies !!!

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When its monsoon baking is always fun. One fine evening and was early from work , was craving for something sweet and crisp. Taa daaa our cute little oven came to my rescue and I baked chocolate chip cookies. Its a totally vegetarian recipe so no fuss…just try its as simple as a 2 + 2 = 4 .

Ingredients : 100 g salted butter, 1 cup refined flour , 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 cup dark chocolate chips , 1 cup sugar powder, 1 teaspoon vanilla extract, 1 tablespoon milk to form a soft dough.

Servings : 20 mid  cookies approx.  DSC_1542

Method : Mix butter and sugar very thoroughly add in vanilla essence, sieve refined flour , baking soda , baking powder together. In the butter and sugar mixture add in chocolate chips and the refined flour mixture. Firstly with help of two palms thoroughly mix the butter and flour so that flour absorbs all the fatty moisture and forms a crumble. Now add in milk to make a soft dough. wrap it up with a cling film and refrigerate it for half an hour. Once done with a rolling pin spread out the dough in a 1 centimetre thickness and cut out cookies with cookie cutter of your choice. Preheat the oven at 170 degree centigrade for 8 to 10 minutes. Once done take a baking tray moist it with butter and add in all the cookies at a equal distance. Sprinkle a bit of chocolate chip on top of the cookies and bake it for 25 minutes . Cool it a bit and have them .

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Strawberry Mousse Pasteries !!!

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As I earlier mentioned I am not a baker kind ….but I always try to make an honest effort to make things work out while I try n bake. I have always tasted strawberry mousse with a white base cake but I tried chocolate base with my new strawberry mousse pastry recipe. Its simple to bake the cake and chocolate tastes heaven with strawberries. This attempt was made to impress my husband on Valentines day … this recipe was dedicated to the man I love ….<3 and guess what he loved It ….woohooooo!!!!

Ingredients : For Eggless Chocolate cake :1 cup refined Flour , Baking Soda 1/2 teaspoon, Baking Powder 1 teaspoon, Sugar (Icing ) 2 Tablespoon, Cocoa powder 2 and half tablespoon, Vanilla essence 1 teaspoon, 100 g unsalted butter, Condensed milk 200 ml, half cup milk to smooth-en the batter (If required), Vinegar 1/2 a teaspoon (It softens the cake ).

For Strawberry Mousse: 1 cup finely chopped fresh strawberries, 2 cups of whipped cream, 2 tablespoon Icing sugar, 1 /2 cup strawberry crush, 1 teaspoon gelatin soaked in warm water until its dissolved (Soak the gelatin in warm water at the time of making mousse).

Choco-chip and halved strawberries for decoration

Servings : 8 to 10 pieces

Method :  For Sponge Cake : 

Firstly Mix the butter and sugar , till fluffy. Then add baking powder, Baking soda and milk maid and whip. Now add the chocolate powder and vanilla essence. MIx well . Lastly add Refined flower, vinegar and milk(If required).

Now grease the cake tin and dust it with flour. Pour the batter neatly in the tin. Now preheat the oven for 10 minutes at 140 degrees. Then put the cake in it for 30 to 40 minutes . Let the cake cool before unmoulding it .

For Strawberry Mousse : 

Heat strawberries and icing sugar in a non stick pan on medium flame and add the strawberry crush after 2 minutes once the sugar dissolves. Bring this to a thick consistency and the off the flame. Once done cool it off . Add warm water to the gelatin and dissolve it in water with double boil technique or microwave it for 10 seconds. Add the gelatin to the strawberry sauce and whip it vigourously. Add whip crream to this sauce and cut and fold to mix it. Keep this in a air tight container and refrigerate it without opening the fridge during that time.

Assembling of the pastries. :

Take a mold where you can fit it the sponge cake and spread the mousse on top of it evenly with a help of a flat spatula. Set this for 2 hours in refrigerator and once its holding the mousse well you can take out the mold slowly and neatly dress the sides and cut it into square shape pastries. Top it with strawberry halves and choco-chips.

Frozen Alaska with a twist !!!

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Ingredients : few slices of fruit cakes,1 scoop of vanilla ice-cream , I scoop of butterscotch ice-cream , 1 cup of chopped bananas, 1 cup of chopped black grapes, 1 cup of chopped strawberries, 1 cup of oranges de-seeded, peeled and skinned out, 1 tablespoon of kiwi crush, 1 tablespoon of strawberry crush, 1 tablespoon of chocolate syrup (optional). A beautiful glassware. To decorate you may choose your own garnish..for example wafers , straws, choco-chips etc , butterscotch nuts, whipped cream.

Servings : 2

Method : Take a decorative glass , crumble the slices of fruit cake and pour in the glass and with the help of the finger push it inside the glass making its very first layer of frozen Alaska. Now add in one fruit crush of your choice and then add in a layer of vanilla ice-cream scoop , then layer in chopped bananas and oranges, grapes . Now add butterscotch ice-cream , strawberry crush with chopped strawberries and garnish it with whipped cream and choco-chips. The frozen Alaska is ready to serve. Enjoy it with your loved ones its a perfect fun dare for chilled winter evenings.

Creamy softy peaks !!!

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Ingredients : 2 cups of whipping cream , 1 cup chopped strawberries(Its the best available fruit in winters with rich red colour giving a nice look to a delightful creamy dessert, 1 tablespoon caster sugar, 1 teaspoon corn starch solution,1 tablespoon of strawberry crush , few slices of chocolate cake, 1 tablespoon condensed milk, 1 tablespoon fresh cream, 1 teaspoon coffee powder, 1 teaspoon vanilla extract. Oreo biscuit for garnishing .

Servings : 2

Method : With the help of a whipper whip the whipping cream . In the whipping process add  vanilla extract to the whipped cream to add on some flavouring to the plain cream. Crumble the chocolate slices and mix it with fresh cream , condensed milk and coffee powder. Heat this mixture until it thickens up without forming a lump. Pout this mixture in the glass you want to serve and making it the base of the dessert. Keep the glass in refrigerator to chill. Divide the whipped cream in two portions. Again heat a pan add in strawberries, caster sugar, strawberry crush and corn starch solution in it. Heat the mixture till it turns out to be a thick lump less sauce. Cool the strawberry sauce and mix it with one portion of whipped cream. Take out the chilled choco-coffee base glass and pour in the two flavoured creams as two different layers in the glass. Garnish it with Oreo biscuit and you are ready to commit the sin.