Chocolate Cake In A Cup- Microwavebutt

INGREDIENTS

4 tbsp unsalted butter
28 gm/ 1 ounce bitter-sweet chocolate, chopped, + 1 ounce/ 28 gm broken into 4 equal pieces
less than 1/4 cup  sugar is what I'ld use, so use 1/4 cup, if you prefer it sweeter
2 large eggs
2 tbsp unsweetened cocoa powder
1 tsp vanilla essence
1/4 tsp salt
1/4 cup  all-purpose flour / maida
1/2 tsp baking powder

METHOD

 Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth.

 In separate bowl, combine flour and baking powder. 

Whisk flour mixture into chocolate mixture until combined. 

Divide batter evenly between 2 large coffee mugs.

Place mugs on opposite sides of microwave turntable. 

Microwave at 50 percent power for 45 seconds. 

Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. 

Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). As it rests in the microwave, it will get well cooked all over.

Let cakes rest for 2 minutes. Serve.

NOTE- if the power of your microwave is around 800 watts, then increase the time between stirring to 90 seconds. As the time can vary according to the power of the microwave, so use your imagination & intuition to check the time. After all it is just 2 mugs of cakes, so, we all can learn through trial & error method . All the best.

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Individual Chocolate Lava Cakes

Ingredients: 

1 1/2 60% Cacao Bitter-sweet Chocolate Baking Bars 

eggs  2

heavy cream   1/4 cup

unsalted butter  8 tablespoons (1 stick)

2 egg yolks

sugar   1/3 cup

vanilla extract  1/2 teaspoon

all purpose flour   1/4 cup

METHOD

To make centres  melt 2 ounces of chocolate (1/2 a baking bar) and cream in double boiler.  Or you may melt in microwave. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate (1 baking bar) and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

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http://knee replacement-stick club.blogspot.com

Dark Fudgy Brownies

INGREDIENTS

• 3/4 cup refined flour/ all purpose flr.
• 2/3 cup confectioners' sugar
• 3 tablespoons unsweetened cocoa powder
• 3 ounces semisweet or bittersweet chocolate coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
• 1 1/2 tablespoons  oil
• 1/4 cup granulated sugar
• 1 1/2 tablespoons light corn syrup, blended with 3 tablespoons lukewarm water
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 large egg
• 1/3 cup chopped toasted walnuts

Method

1. Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.
2. Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.
3. Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.
4. Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Red Chile-Spiked Chocolate Mousse

Ingredients

• 1 teaspoon unflavored gelatin
• 4 tablespoons water, divided
• 2/3 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 teaspoons mild-to-medium  red chili powder, plus more for garnish
• 1 teaspoon instant coffee powder
• 1/8 teaspoon salt
• 1 large egg
• 3/4 cup low-fat milk
• 2 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 8 teaspoons dried egg whites  reconstituted according to package directions (equivalent to 4 egg whites)
• 1/2 cup packed light brown sugar
• 1/2 teaspoon cream of tartar
• 
  

Method

1. Sprinkle gelatin over 2 tablespoons water in a small bowl; set aside.
2. Combine cocoa, granulated sugar, chile powder, espresso powder and salt in a large saucepan. Whisk in egg, then milk. Cook over medium-low heat, whisking constantly, until steaming and just beginning to thicken, 4 to 5 minutes. Remove from the heat and immediately whisk in the softened gelatin, chocolate and vanilla. Stir until the chocolate is melted and fully incorporated.
3. Beat egg whites, brown sugar and cream of tartar in a medium bowl with an electric mixer on high speed just until firm peaks form.
4. Stir one-fourth of the egg whites into the chocolate mixture until smooth. Fold in the remaining egg whites until fully incorporated. Spoon the mousse into 8 dessert glasses or cups.
5. Chill the mousse until set, at least 2 hours. Sprinkle with chile powder, if desired.

Chocolate Truffle Cheesecake

Ingredients

• 1 cup chocolate wafer crumbs (about 20 wafers)
• 1 tablespoon brown sugar
• 1 tablespoon oil
• 1 teaspoon instant coffee granules dissolved in 2 teaspoons hot water
• 24 ounces 1% cottage cheese (3 cups)
• 12 ounces reduced-fat cream cheese (1 1/2 cups), cut into pieces
• 1 cup(s) packed brown sugar
• 1/2 cup(s) granulated sugar
• 3/4 cup(s) unsweetened cocoa powder
• 1/4 cup(s) cornstarch
• 1  large egg
• 2  large egg whites
• 2 tablespoon(s) instant coffee granules, dissolved in 2 tablespoons hot water
• 2 teaspoon(s) vanilla extract
• 1/4 teaspoon(s) salt
• 2 ounces bittersweet (not unsweetened) chocolate, melted
• 1 1/2 teaspoon(s) sugar mixed with 1/4 teaspoon ground cinnamon, for garnish

Method

1. Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath. Spray a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
2. To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl with a fork or your fingertips. Press into the bottom of the pan.
3. To prepare filling: Puree cottage cheese in a food processor until very smooth, stopping once or twice to scrape down the sides. Add cream cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate and blend well. Pour into the crust-lined pan.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
5. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
6. Before serving, garnish the cheesecake with chocolate-covered coffee beans, if using.

Almond & honey truffles

Almond & honey truffles

Almonds 1 cup honey ¼ cup        bittersweet chocolate 1 cup

Method

1) Using a food processor, grind the almonds until they’re well ground & then add honey & continue grinding until the texture is smooth, like almond butter.

2) Refrigerate the mixture for an hour.

3) Scoop out the batter, suing a 1” truffle scoop, onto a baking sheet covered with wax paper. Chill for an hour.

4) Using a double boiler method, melt the chocolate or you can do it in microwave for a minute or till the chocolate has melted.

5) As the centers tend to sweat almond oil, pat each scooped almond & honey truffle dry before dipping it in the melted chocolate.

6) After dipping each centre, place it back on the wax paper. Chill until the covering is hard