Tag Archives: Chocolate

Triple Chocolate Caramel Brownies

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A teeni tiny piece of heaven…… decadent, chocolaty and ultimate….. Try now 😀

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • ¾ cup of All Purpose Flour
  • ¾ cup of Cocoa Powder
  • ½ cup of Unsalted Butter, at room temperature
  • 1 cup of Granulated Sugar
  • 3 Eggs
  • ¼ tsp of Salt
  • 2 tsp of Vanilla Extract
  • 1 cup of Chopped Walnuts
  • 1 cup of White Chocolate Chips
  • 1 cup of Semisweet Chocolate Chips
  • 2/3 cup of Caramel Sauce (Ayesha’s Kitchen recipe/ Store bought)
  • ½ tsp of Instant Espresso Powder

Procedure:

-Grease a square non-stick brownie pan and line the sides and the bottom with baking paper.

-Preheat oven to 175 degrees Celsius.

-Combine all-purpose flour, cocoa powder, salt and coffee granules in a bowl and sift it. These are your dry ingredients.

-Now in a big mixing bowl cream butter and sugar with spatula or you can use electric hand mixer to do this job for you.

-Switch to hand whisk and whisk in one egg at a time until the mixture is creamy in texture. Add vanilla and your sifted dry ingredients.

-Whisk until the mixture is combined (DO NOT OVER MIX, WE DON’T WANT BREAD DOUGH).

-Divide the mixture into two parts.

-Pour one part into the greased pan, making it even.

-Now in a separate bowl combine your chocolate chips and walnuts and spread them over the brownie batter in the pan. Pour over some caramel sauce.

-Now lay the layer of the other part of the brownie mixture on the caramel and nuts. Patiently, spread it as even as possible. Please make sure all the caramel and chocolate is covered.

-Bake for 30 – 35 minutes (depending on the oven).

-Take it out and let it cool completely for 30 – 40 minutes because we have caramel inside and if we will cut the pieces now it’s going to be a runny mess.

-Peel off the baking paper and cut it into squares. (Probably 9 squares)

-Serve as it is with tea or coffee and if you are like me (don’t drink coffee or tea), serve it with a side of your favourite ice cream, some whipped cream and strawberries or any other berries.

-Enjoy!

 

Chocolate Pots de Creme

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Very very tasty, smooth and lovely dessert …..

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 170 gms bittersweet/ semi sweet/ milk cooking chocolate
  • 2 eggs
  • 4 tbspns granulated sugar
  • 1 cup cream
  • ½ cup full cream milk
  • ½ tspn instant espresso powder
  • ¼ tspn salt
  • 1 tspn vanilla extract

FOR TOPPING

  • Some sweetened whipped cream
  • Some cocoa powder
  • Some grated chocolate

Procedure:

-In a large bowl, add the eggs and sugar and whisk it until it’s lovely pale color.

-In a small saucepan, add the cream, and milk and bring to a simmer.

-Add about ½ cup of the cream mixture to the egg mixture and whisk it in.

-Pour the egg mixture back in the same pot along with the instant espresso and salt.

-Cook the mixture over medium-low heat for about 10 minutes or until the mixture is thick enough to coat the back of a wooden spoon.

-Meanwhile, place the chocolate in a large bowl and set aside.

-When the custard is ready, add the vanilla and stir it in. Pass the custard through a fine sieve into a large bowl over the chopped chocolate and allow it to sit untouched for about 3 minutes.

-Combine everything together so it’s all smooth. Divide the mixture between six serving cups and cover the top with plastic wrap and make sure the cling film touches the surface of the custard.

-Pop them in the fridge to set for minimum of 3 hours but overnight is best.

-Serve with dollops of freshly whipped cream and other things.

Chocolate Fudge Brownies

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This recipe for Chocolate fudge brownies is very easy to make and by very little effort you can amaze your guests or that special someone. Give it a try and let me know what you think about it ……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 200 gms bittersweet/ semi sweet or dark choc
  • 180 gms unsalted butter
  • 1 cup brown sugar
  • 3 eggs
  • 1 tspn vanilla essence
  • ¾ cup plain flour (NOT self-rising)

Procedure:

-Prepare the pan: Grease a 20cm square pan and line its bottom with the piece of parchment paper.

-In a microwave proof deep mixing bowl, combine chocolate, sugar and butter and melt for 2 minutes in the microwave.

-Mix well until it is smooth and shiny and keep aside for 5 minutes.

-In a separate mixing bowl, beat 3 eggs with vanilla sugar. Use wire whisk to beat, NO ELECTRIC MIXER NEEDED.

-Now gradually add chocolate fudge mixture to the egg mixture with constant stirring. Mix well until well combined.

-Sift in 1 cup of flour and mix with a light hand.

-Bake in a preheated oven (180 degrees Celsius) for 30 minutes.

-Take it out and allow it to cool in the pan for 10 minutes.

-Flip over, peel off the parchment paper, cut the brownies and serve hot with chocolate ganache or with ice cream scoop.

Chocolate Walnut Fudge Cake

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On our 5th Nikah Anniversary …….

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 4 eggs
  • ¼ cup brown sugar
  • ¾ cup caster sugar
  • 4 tbspns melted cooking chocolate (melted in double broiler/ chocolate syrup)
  • 1 cup self-rising flour
  • 1 tbspns cocoa powder
  • 2 tbspns melted butter + extra for greasing
  • ¾ cup chopped walnuts

FOR ICING AND DECORATION

  • Some walnut halves to decorate
  • 2 tbspns milk
  • 2 tbspns cream
  • 3 tbspns melted chocolate (melted in double broiler/ chocolate syrup)
  • 100gms butter
  • 1 cup icing sugar
  • 1 tbspn honey
  • 2 tbspns nutella spread

Procedure:

-Preheat oven to 160 degrees Celsius.

-Grease a spring form pan (18cm).

-Sift the flour and cocoa together.

-Melt the chocolate (75gms chopped dark cooking chocolate) in double broiler or over boiling hot water. (Make sure when you are making the cake mixture, you have everything ready and handy).

-In a mixing bowl, crack 4 eggs and add both the sugars. Beat for 10 minutes with an electric beater until the mixture is pale and fluffy and trail is left when the whisk is dragged across the surface of the mixture.

-Add sifted flour and fold into the eggs and sugar mixture with a wooden spoon or palette knife.  Fold in the melted butter, chocolate and chopped walnuts.

-Pour into the prepared spring form tin and bake in the preheated oven for 30-35 minutes or until springy on the touch.

-Leave to cook in the tin for 5 minutes. Then transfer to a wire rack and leave too cool completely.

-To make the icing combine everything together in mixing bowl and whisk until its smooth, use electric beater for smooth icing.

-Cut the cake into two halves.

-Spread the icing on one half and sandwich it with the other one.

-Spread the icing on the top of the cake and on the sides.

-Decorate with some walnuts and refrigerate for 2 hours.

-Serve.

“LIFE IS  A PIECE OF CAKE”

Ayesha's Kitchen

Ayesha’s Kitchen

Chocolate M&M Cake

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Chocolate M&M cake is very much my own recipe and it is very easy to make ….

Ayesha's Kitchen

Ingredients:

FOR SPONGE

  • 2 eggs
  • 2 cups caster sugar
  • ½ cup soft butter
  • 4 tbspns sour cream or greek yogurt
  • 1 cup milk
  • Few drops vanilla essence
  • 1 tspn coffee
  • 3 cups flour
  • 2 tspns baking powder
  • 4 tbspns cocoa
  • ½ cup grate dry coconut (optional)
  • Some soft butter to grease the pan
  • ½ cup chopped walnuts

FOR FROSTING

  • 2 cups cream
  • 200 gms bittersweet chocolate
  • 2 tbspns honey
  • 1 cup icing sugar
  • 1 packet of M&Ms or smarties

Procedure:

-Preheat oven to 175 degrees Celsius.

-In a food processer or with a hand beater, mix butter and sugar for 5 minutes and add eggs (one at a time). Mix well until the mixture is foamy and fluffy. Now add vanilla essence and milk. Mix well.

-Combine flour, coffee, coconut, cocoa and baking powder in a separate mixing bowl. Now slowly introduce the liquid mixture to all the dry ingredients and mix well with a spatula or a wooden spoon.

-Stir in chopped walnuts and pour this mixture in a 21 cm greased, spring form cake pan.  Bake for 30 – 40 minutes on middle rack. -Check with a wooden skewer or toothpick if your cake is ready. (TIP: if you see the cake is burning from top, cover it with aluminum foil. The best way to check your cake is done is to poke a toothpick or a skewer in the middle of the cake, if it comes out clean; that means your cake is ready)

-When your toothpick test is successful, take it out and keep aside for at least 20 minutes.

FOR FROSTING

-Chop the bittersweet chocolate into small pieces and pour over boiling cream. Stir well. Now add honey and icing sugar and mix well. Avoid lumps.

-Refrigerate for 30 minutes.

ASSEMBLING

-Now with a spatula cover the top surface and the sides of the cake. Now top it with smarties or m&ms and refrigerate for at least 60 minutes before serving.

Servings:

Serves 10.

Chocolate Lava Cakes

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A quick and easy recipe to impress that “Someone Special”

Ayesha’s Kitchen

Ingredients:

  • 100 grams bittersweet cooking chocolate
  • ¼ cup white self-rising flour
  • ¾ cup caster sugar
  • 3 eggs
  • 1 ¼ cup butter

Procedure:

-Grease 4 ramekins generously with unsalted butter and dust each one of them with some caster sugar.

-In a mixing bowl whisk eggs, sugar and flour until they form a smooth mixture.

-Microwave butter until it melts. Take some bittersweet chocolate in a mixing bowl and pour over hot butter. Stir with a spatula until the chocolate melts.

-Allow it to cool for 5 minutes with constant stirring. Now slowly introduce this chocolate mixture to flour and eggs mixture. Gently whisk and make uniform mixture.

-Fill ¾ th of a ramekin with this mixture and bake for 10 – 15 minutes in a preheated (200 degrees Celsius).

-Take them out and let them cool for 20 minutes.

-Now flip them onto your serving plate and serve with an ice cream scoop.

Tips:

-Preheat oven for 30 minutes at least.

Servings:

This will serve 4 persons.