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chocolate fudge brownies

ingredients

8 ounces good-quality chocolate

 ¾ cup butter melted 

1¼ cups granulated sugar

 2 eggs 

2 teaspoons vanilla essence

 ¾ cup all-purpose flour 

¼ cup cocoa powder 

1 teaspoon salt 

Directions

Preheat oven to 350°F/180°C. Chop the chocolate into chunks. Melt half, then save the other half for later use. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients, being careful not to over mix as this will cause the brownies to be  more cake-like in texture  .transfer the batter into a parchment paper-lined square baking dish. Bake for 20-25 minutes, depending on how fudgy you like your cake.put the cake on separate dish .spread chocolate fudge sauce(recipe shown below) over it .then cut it into small brownie pieces and serve hot 

Chocolate fudge sauce (optional)

• whipping cream 1cup
• 1.5 tbsp butter unsalted
• 4 ounce cooking chocolate melted
• 2 tsp of water
• 2 tbsp cocoa powder
• 2 tbsp icing sugar

Directions

In a bowl add chocolate and cream .heat up in the microwave until the chocolate melts.Then mix it with spoon add gradually add all other ingredients and mix until all the ingredients are  dissolved and it turns in to a thick sauce.Blend the sauce if the lumbs of cocopowder are left over.and stain
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Black forest cake

Ingredients

8 ounces good-quality chocolate

 ¾ cup butter melted 

1¼ cups granulated sugar

 2 eggs 

2 teaspoons vanilla essence

 ¾ cup all-purpose flour 

¼ cup cocoa powder 

1 teaspoon salt 
1 pinapple can

Directions

Preheat oven to 350°F/180°C. Chop the chocolate into chunks. Melt half, then save the other half for later use. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients, being careful not to over mix as this will cause the cake to be hard instead of being soft .transfer the batter into a parchment paper-lined round baking dish. Bake for 20-25 minutes, depending on how soft you like your cake.slice the cake from the middle depth and set aside the upper piece and  .pour the sugar syrup in a pineapple can ,make sure cake soaks it well (its to enhance moisture).spread  icing  (recipe below)on the bottom piece of the cake and place half of the pineapples and keep another piece of cake over it . refrigerate for 1 hour until cake completely cools down .cover the cake with  icing (recipe below)properly and again refrigerate .clean the edges of a cake  .transfer the cake on a clean dish and refrigerate to make it ready for the icing.decorate cake using piping bag with icing and set pineapples.

For icing:

1 cup whip cream

2 tsp icing sugar

method:

beat the cream with icing sugar until thick.Put the cream in the piping bag and pipe it over the cake as per your wish

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Bakra eid special
chocolate glaze cake (eid special icing)

INGREDIENTS 

8 ounces good-quality chocolate

 ¾ cup butter melted 

1¼ cups granulated sugar

 2 eggs 

2 teaspoons vanilla essence

 ¾ cup all-purpose flour 

¼ cup cocoa powder 

1 teaspoon salt 

Directions

Preheat oven to 350°F/180°C. Chop the chocolate into chunks. Melt half, then save the other half for later use. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the cake to be hard instead of being soft .transfer the batter into a parchment paper-lined round baking dish. Bake for 20-25 minutes, depending on how fudgy you like your cake.In half glass ohf hot milk add tbsp of melted chocolate (runny and watery  texture required).slice the cake from the middle depth and set aside the upper peice .pour chocolate milk over the cake ,make sure cake soaks it well (its to enhance moisture).spread nutella on the bottom peice of the cake and keep another peice pf cake over it . refrigerate for 1 hour until cake completely cools down .cover the cake with buttercream (recipe below) properly and again refrigerate .pour the chocolate glaze over the cake.clean the edges of a cake  .transfer the cake on a clean dish and refrigrate to make it ready for the icing.

For icing:

1 cup whip cream

2 tsp icing sugar

flavour less gelatin colour (of your choice)

method:

beat the cream with icing sugar until thick.add the color of your choice and mix .put the cream in the piping bag and pipe it over the cake as per your wish

Chocolate glaze:

                                                              

125ml water 

225g granulated sugar 

150g chocolate 

30g sifted cocoa powder 

65g heavy cream 35% 

10g gelatin powder + 1/4 cup cold water

method:

.In a pot add water and sugar and cook on medium heat and bring it to boil.Remove from the heat.add chocolate ,coco powder,cream and mix well until all the ingredients dissolve.After the sauce cool down a little add gelatin.blend the sauce and stain .sauce is now ready to use.

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Cold coffee













ingredients
-chilled milk 2 cups
-instant coffee 1 tsp
-coffee or vanilla icecream 5 scoop
crushed ice

Direction
d blend milk,coffee,ice and 2 scoops of icecream in a blender until it turns frothy pour the shake in serving glasses

Topping
-put a scoop of icecream on top of the coffee
-pipe the whip cream on the top using piping bag(optional)
-sprinkle powdered coffee or crushed chocolate on the top.

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cookie and cream shake

ingredients

-1 liter vanilla or chocolate ice cream 

-1/2 liter milk

- 20 chocolate chip cookies

-11 brownies pieces (recipedia brownies recipe uploaded in previous post of chocolate brownies)

-3 tbsp sugar or 4 tbsp of honey

-chocolate sauce for topping (recipedia chocolate sauce recipe uploaded in previous post of chocolate brownies)or may use manufactured bottle sauces

Directions

-blend milk with half liter of icecream and gradually combine 10 cookies and all the brownies .Add sugar or honey in the shake and blend until it turns thick and  frothy then add the chunks of left over cookies and stir and pour the creamy shakes into glasses , put a sccoop of icecream on the top decorate it with chocolate sauce and crushed cookies or brownies and serve chilled.

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Nutella Twisters

Ingredients:

Cream Cheese Frosting:

Cream cheese ¾ Cup (room temperature)

 Makhan (Butter) salted ¼ Cup (room temperature)

 Cheeni (Sugar) powdered 1 & ¼ Cups

 Vanilla essence ½ tsp

 Doodh (Milk) 1 tbs

Prepare Dough:

Neem garam pani (Lukewarm water) ½ Cup

 Cheeni (Sugar) 3 tbs

 Instant yeast 2 & ½ tsp

 Anda (Egg) whisked 1 (room temperature)

 Makhan (Butter) melted 4 tbs

 Namak (Salt) ½ tsp

 Doodh (Milk) warm 3 tbs

 Maida (All-purpose flour) sifted 3 Cups

 Maida (All-purpose flour) sifted ½ Cup

 Cooking oil ½ tbs

 Nutella spread ¼ Cup or as required

Directions:

Cream Cheese Frosting:

In bowl,add cream cheese,butter,sugar (half quantity),vanilla essence and mix well.

Add remaining sugar and mix until well combined.

Add milk and whisk until smooth & refrigerate until use.

Prepare Dough:

In lukewarm water,add sugar,instant yeast and mix well,cover and let it rest for 10-15 minutes.

In bowl,add egg,butter,salt,milk and mix.

Add dissolve yeast mixture and mix well.

Add all-purpose flour and mix well.

Add all-purpose flour and knead until dough is formed.

Grease dough with cooking oil,cover and let it rest for 1 hour or until double in size at warm place.

Knead dough again,sprinkle all-purpose flour and rolled out dough in rectangular shape with the help of rolling pin and cut into two halves.

Add nutella spread & spread evenly and sandwich the sheets together and cut into equally 1x17” size strips.

On baking tray lined with butter paper,place nutella strips and holding it at one end,carefully twist it several times until it forms a spiral and let it rest for 20 minutes.

Option no.1: Baking with Oven

Bake in preheated oven at 180 C for 10 minutes.

Option no 2: Baking Without Oven:

On baking tray,lined with butter paper,place nutella strips and let it rest for 15-20 minutes.

In pot,add 1 pack of salt,place steam rack (min 2“high) and preheat on high flame for 15 minutes.

Place baking tray and bake on medium low flame for 10-12 minutes.

Spread cream cheese frosting over nutella twister & serve.  
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