Choco Blast / Choco Lava Cake: August 17, 2011

One of my favourite recipes which has chocolates in them…when I first had it in a restaurant my only intension was to make it any how when I reach home…after some trial and errors was able to achieve the desired result…this recipe is a real good option to serve your friends

Requirements:

Chocolate Sponge Cake : 200 Grams

Dark Chocolate : 2 Table Spoons

Chocolate Truffle:

Dark Chocolate : 125 Grams

Single Fat Crème : 100 Grams

Process:

Step 1: For Chocolate Sponge Cake refer this page.

Step 2: Grate the dark chocolate in a microwave proof bowl and mix crème in it, microwave them for 1 – 1:30 minutes.

Step 3: Mix them dark chocolate and crème and check no lumps are there, and dark chocolate has melted well; if there are any lumps there than microwave it for few more seconds.

Step 4: Crush the sponge cake in a big bowl & start mixing chocolate truffle into it steadily one by one table spoon (for binding) to prepare a dough.

Step 5: Make two big size balls & two small size balls.

Step 6: Muffin cups, grease them with oil & clean film in the inner side.

Step 7: Take the big ball & stick in the film side (it should be very clean avoid cracks).

Step 8: Pour chocolate truffle in the inner side about ¾ of the quantity.

Step 9: Freeze them for 10 to 15 minutes.

Step 10: Sprinkle 1 table spoon of grated dark chocolate on the set truffle.

Step 11: Take the small balls, prepare a small flat puree & seal the set muffins & freeze them again for 10 to 15 minutes.

Step 12: Remove it with the help of clean film.

Step 13: Before serving your choco lavas microwave them for about 15-20 seconds to enjoy its real flavour.

Tips:

1 : Always keep the chocolate slab on room temperature, to avoid lumps while cooking it.

2 : Whenever you microwave the chocolate, it is always advisable to check it’s state atleast twice or thrice to avoid over cooking.

3 : One can prepare this cup cakes in advance and feel free when their guests / friends are around.

Mushy Treat: June 28, 2011

A Chocolicious multilayered cake which has the goodness of truffle & cream with the crowning & ornamentations done to one’s
free imaginative creations – truly a sinful experience

Requirements for Cake:

Chocolate Sponge Cake : 750 grams ( sliced into 3 cross sectional layers)

Fresh whipped cream or heavy cream : 500 ml

Dark Chocolate : 150 grams

Brown Sugar : 3 table spoons

Requirements for Chocolate Glaze :

Fresh Cream : 300 ml

Dark Chocolate Compound : 500 grams

Butter : 100 grams

Requirements for Soaking Syrup :

Sugar : 2 cups

Rum or Vanilla Extract : 1 tea spoon

Water : 2 cups

Process:

Step 1: In a saucepan heat the fresh cream along with sugar.

Step 2: Next, in a big mixing bowl & chopped chocolate & hot cream & mix well until it starts forming soft speaks.

Step 3: Keep refrigerated until use.

Step 4: Grate the chocolate & keep aside for the chocolate glaze.

Step 5: Heat the fresh cream until it starts boiling, add to the chocolate & stir will using a whisk or a blender.

Step 6: Keep it to a mild temperature so that it easily spread over the cake.

Step 7: For soaking syrup mix together sugar & water along with a tea spoon of rum or vanilla essence.

Step 8: You can use a blender as well for the same.

Step 9: Refrigerate till required.

Step 10: Apply the soaking syrup all over the slices of sponge cake to get a moist & mouth melting feel.

Step 11: Sandwich with the chocolate whipped cream & left over pralines.

Step 12: Chill in the refrigerator for 20-30 minutes.

Step 13: Apply the cream on top & sides to cover the cake completely.

Step 14: Pour the chocolate glaze on top & spread over evenly.

Step 15: Make suitable garnishes with fruits, chocolate arty-facts, glazes etc.

Step 16: Pipe swirls on the sides of the cake with chocolate & creams.

Step 17: Serve your mushy treat chilled.