Who doesnt like lava cake???? If you dont, then there is something not normal in you, sorry!
Perfect dessert for two ❤
30 gms bittersweet chocolate
30 gms semi sweet chocolate
3.5 tbspns butter (unsalted)
¼ cup flour
½ cup confectioners’ sugar
1 large egg
1 egg yolk
Few drops of vanilla
Preheat oven to 220 C.
Grease 2 ramekins.
Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Add vanilla and stir.
Divide the batter evenly among the ramekins. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
This is my dessert to entertain the guests when I am short of time. I get everything ready made from the supermarket and just use my layering skills and taste buds to create this awesome dessert which is highly appreciated in my friend’s circle…..
A perfect dessert hack for busy chefs like myself……
2 large size jam rolls, sliced in 1 inch thickness
1.5 litres vanilla custard (I use St. Pauls, you can use any readymade available at our local supermarket)
2 ripe bananas
Some strawberry jello
1 can diced pineapple (drained and pineapple cut into small chunks)
½ strawberry conserve or Jam (microwaved for 20 seconds)
½ cup fresh cream (for drizzling)
Some whipped cream for decoration (if desired)
Some cut strawberries for decoration
Some left over jam roll for decoration
-In a glass or pyrex dish lay a thin layer of readymade vanilla flavoured custard. Then over the custard, lay a layer of jam roll.
-Now drizzle some cream and jam. Place all the fruit chunks on it and then lay a layer of premade jello.
-Pour the left over custard over it and decorate it the way you desire.
Something you can do for birthdays, anniversaries and valentines day or any other day when you feel like having strawberries and mangoes with cream and cake…… I love this cake, people can call me old fashioned, etc. but these cakes can never be beaten by mud cakes and chocolate cakes……..
Making a perfect sponge cake has always been a challenge for me, but after finding this recipe I think now its not a big headache. Its easy, you don’t have to use 6 – 8 eggs, you don’t have to separate the eggs and then incorporate with light hand etc. Its no fuss and everything turns out great!
FOR SPONGE CAKE
20 g butter
1 Tbsp milk
90 g cake flour
90 g sugar
1 tsp vanilla extract
2 cups strawberries (half cut into dices and rest for decoration)
2 mangoes peeled and cut into dices
FOR WHIPPED CREAM
2 C (480ml) heavy cream
1/4 C (50g) sugar
1/2 tsp vanilla extract
FOR SPONGE CAKE
-Preheat the oven to 350 F (180 C) at least 20 minutes before. Line two 9″ cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
-In a bowl of a stand mixer, add eggs and sugar. Over a double boiler (placing the bowl over a pot with simmering water on low heat), whisk the egg mixture until it becomes lukewarm (until the sugar dissolves). Then set the bowl on the stand mixer, and whip the egg mixture until very thick and pale. Add vanilla and mix.
-Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Next, add the mixture of melted butter and milk and fold in with the spatula.
-Divide the batter equally into the prepared pans and bake for 15 mins or until the toothpick comes out clean.
-Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan and allow it to cool. Start frosting when the cake is completely cool. To speed up the process, refrigerate the cakes for 1 hour.
-Now comes the fun part. (Frosting and decoration)
-When you put your cake in the ridge or meanwhile you cake is cooling somewhere, put the whisk attachments of your mixer and the bowl you are going to whip the cream in into the freezer. This will help you whipping the cream firmly.
-To make syrup, put water and sugar in a pot and let it boil for a minute until the sugar completely dissolves. Let it cool.
-In a bowl (we put in the freezer) of a stand mixer, add heavy cream. Set it in the mixer, and start whipping at medium speed, adding sugar in 2-3 parts until medium peaks form. Mix in vanilla.
-After getting all the components ready, assemble the cake. Brush the syrup on the cake well, spread on about 1/5 of the whipped cream, and put 1/2 of the fruit fillings on the cream. Add the second layer of the cake, push down lightly, and brush the syrup on. Coat cake with a very small amount of cream, and refrigerate for 30 minutes. Put another 1/5 of the whipped cream in a piping bag with a piping tip (any kinds) and set aside. Frost the whole cake with the rest of the whipped cream. Pipe 8 rosettes with the piping bag and top with the strawberries.
-Refrigerate or 6 hours until the cake is set and then serve.
-Grease and line the base of a 22cm springform pan.
-Process plain chocolate biscuits until fine. Transfer biscuit crumbs to a medium bowl, stir in melted butter. Press biscuit mixture evenly over the base and halfway up the side of the prepared pan. REFRIGERATE while preparing the filling.
-Sprinkle gelatine over the hot water and Stir until the gelatine dissolves; cool for 5 minutes.
-Beat cream cheese in a medium bowl with an electric mixer until smooth. Add the cream, vanilla and sugar until combined. Add the gelatine mixture, beat until just combined. Fold in the cooled white chocolate, then gently fold in the cream-filled biscuits. Pour into the biscuit base in the pan. Refrigerate overnight.
I love Nutella, I love No Bake cheesecakes….. I combined the two love of my life and created this masterpiece ❤
Match Made In Food Heaven!
250 gms graham crackers
125 gms melted butter
2 tbspns hazelnut meal (ground hazelnuts)
500 gms cream cheese (Philadelphia) (softened at room temperature)
Some chopped pan roasted hazelnuts
A splash of vanilla
¾ cup confectioner sugar
1 ½ cup Nutella spread
½ cup cream
FOR GANACHE TOPPING
½ cup of Heavy Cream
115gms of Semisweet Chocolate Chips
1 tsp of Butter, softened at room temperature
-Grease a 22cm spring form pan.
-Crush the graham crackers and put them in a mixing bowl. Add hazelnut meal and melted butter and mix until it gets wet sand like texture.
-Put the graham cracker mixture in the pan and press to make an even base. Stick it in the freezer until we make the filling.
-Now for filling make sure everything is at the room temperature except the cream. It has to be chilled otherwise it won’t whip properly and the cake will be dense.
-So let’s get started….. In a mixing bowl whip cream cheese with and electric mixture until it is smooth. Now add rest of the ingredients except hazelnuts. Give another whip and mix everything.
-Gently fold in the chopped hazelnuts and pour the mixture in the spring form pan over the graham cracker base and cover it with cling film. Refrigerate for at least 16 hours.
-Now microwave some cream for 1 minute and pour over the semisweet chocolate chips to make the ganache. Keep it aside for 2 minutes without touching it. The heat from the cream will help us in melting the chocolate.
-Now add butter (gives shine and gloss to the ganache) and start whisking it until it turns into a shiny chocolate mixture. Cool it for 2 minutes and then pour over the cheesecake which is still in the spring form pan.
-Refrigerate for a couple of hours, let ganache set for a while. Now decorate it with anything you want, hazelnuts, confectioner sugar, whipped cream, etc. and serve.
Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake……. Chocolate Caramel Cheesecake…… Chocolate Caramel Cheesecake ….. I cant think of anything else when I have this in front of me. Lets make it!
250 gms gram crackers/ wheat able
½ cup and 2 tbspns melted butter
½ cup desiccated coconut
¼ cup brown sugar
FOR CREAM CHEESE FILLING
500 gms Philadelphia cream cheese (blocks) (room temperature)
A pinch of salt
1 tspn instant coffee
A splash of vanilla
220 gms bittersweet chocolate (melted – over the stove or in the microwave for 2 mins)
FOR CARAMEL SAUCE
¾ cup warm cream
1 cup sugar
½ cup water
Pinch of salt
A splash of vanilla
2 tbspns butter
100 gms Any of your favourite chocolate bar (I used “Lindt” Caramel and hazelnut Bar) (chop it or smash it with the rolling pin and break it into small pieces)
-Preheat your oven to 180 degrees celsius.
-In a food processor, crush the graham crackers. Put them in a bowl, mix some brown sugar and desiccated coconut. Pour melted butter and mix until it looks like wet sand.
-Line it in the bottom of your 22cm spring form pan and with the tips of your fingers or back of the spoon press the crumbs to make an even base.
-Bake for about 10 minutes and take it out. Turn off the oven because you don’t need it now (that’s the best part about this cake) Let it cool completely in the pan and please DO NOT open the spring form at this stage.
-Meanwhile let us make our caramel sauce!
-So for the caramel sauce, pour the water in the saucepan and add the sugar, DO NOT STIR! Put it on stove on medium heat until it starts to dissolve and change its colour to light Amber color.
-Now you have to be very careful because we are about to introduce warm cream to our sugar mixture, in fact “Boiling” sugar mixture.
-Take it off the stove, add cream little by little, stirring constantly with wooden spoon until the whole cream is in the saucepan. -Bring it back to the heat and add butter and salt.
-Butter will reduce the bubbling of cream and sugar.
-Let it cook on low heat for 2 minutes and WOLLA……… your caramel sauce is ready.
-Pour it in a bowl and put it in the freezer until we need it. (We want lukewarm but not frozen caramel).
-While the caramel is resting and cooling itself down, lets make our cream cheese filling.
-So for cream cheese filling, you need to take a big mixing bowl, put your cream cheese blocks which are obviously at room temperature, add salt, coffee and vanilla and mix it with your handy dandy electric mixture (which is also known as beater). Mix well until everything is combined. Now add lukewarm melted chocolate and mix again.
-And congratulations! Your cream cheese filling is now done J .
-Now chop chop your chocolate bar into small pieces but please do not crush them. We want chocolate chip size pieces. I could have used chocolate chips but I do not like the taste. I want my this treat to be EXTRAORDINARY!!!!!!!!!!! So I used caramel hazelnut lindt chocolate bar. It just adds the goodness…. I mean chocolate on top of chocolate and caramel…… !!!!! Yum!
-Ok now, divide your cream cheese filling, caramel and chopped chocolate into 2 parts.
-Take your base which is still in the springform, lay a layer of chocolate cream cheese, make it smooth with the spoon or the spatula, drizzle some caramel, make it smooth as well and then put some chopped chocolate on top.
-Then again, lay another layer of cream cheese filling, make it smooth, drizzle some caramel (this is your last layer as well as your final look to the cake so, be organised!) and put left over chocolate chunks on top in a decorative manner or just chuck that all on top.
-Refrigerate for 16 – 18 hours or 24 hours (if you can wait that long) to let it set completely otherwise it is going to be a big mess.
-Take it out and now finally you can open the spring form pan. Cut it into slices, it will be messy because we have caramel in there but that’s fine.
-Cut it into slices and serve chilled to your guests.