Skip to main content

An idea can change a crumbled cake!


Remember the crumbled cake about which I had mentioned in the earlier post! With the pieces of crumbled cake and a scoop of vanilla ice cream on top of each piece, I made a delicious dessert and had it after our dinner....*smiles*.....Well, I was able to cut two decent triangular pieces out of the crumbled pieces for the photo sessions...*winks*...

Flourless Chocolate Rum Cake


Ingredients:
Recipe Source: Pastry Affair

Dark or semi-sweet chocolate, coarsely chopped - 1 cup (6oz)
Butter, cubed - 1/2 cup
Sugar - 1/2 cup
Eggs, large - 4
Vanilla extract - 1 1/2 tsp
Cocoa powder - 1/2 cup
Rum or Water - 1/3 cup

Method:
  • Preheat oven to 190 C. Grease an 8" tin and keep aside.
  • In a small saucepan over low heat, melt together the chocolate and butter, stirring until smooth.
  • Remove from heat and transfer to a mixing bowl and mix in the sugar.
  • Beat in the eggs, one at a time, mixing until smooth between each additions.
  • Stir in the vanilla extract, cocoa powder and rum until well mixed. 
  • Pour batter into the pan and bake for 35-40 mins or until a toothpick inserted into the center comes out clean with few crumbs. Do not over-bake the cake else the cake will become dry.
  • Allow the cake to cool in pan for 5 mins before inverting onto a serving plate.




 

Comments

Popular posts from this blog

Pansache Dhonas/ Jackfruit Cake

It's the season of jackfruit and you get to see lots of them in Kerala now. Last week, when I went home for a day, I brought back some jackfruits as my son loves them...... After everybody had their share, I had little left in the fridge and so decided to bake this Goan cake - Pansache Dhonas, which I had penned down from Raksha's Kitchen some months back. I would say this cake is definitely a healthy one as it uses no maida, sugar or butter.... The cake tasted quite different from the normal ones and it was indeed yummy! Ingredients: Recipe Source: Raksha's Kitchen Jackfruit pulp - 2 cups Grated coconut - 1 cup Salt - 1/2 tsp Rava - 1 cup Jaggery - 1 cup Cardamom powder - 2 tsps Cashewnuts, chopped - 10 Almonds, chopped - 5-10 Raisins - 10 Method: Roast rava till it is light brown or till the aroma wafts into the air. Keep aside. Let it cool for at least 20 mins. Remove the jackfruit seeds and put them into a mixer and make a pulp out of it.

Rose Meringue Cookies for Pink October

Rose Meringue Cookies....my way to support Pink October or Pinktober. Every year, October is the National Breast Cancer Awareness Month . Each year campaigns are conducted internationally to increase awareness and raise funds for the research. The campaigns offers information and support to all those affected by breast cancer..... Ingredients: Recipe Adapted from: Priya's Versatile Recipes Egg large whites  - 3  Caster/ superfine sugar - 3/4 cup Salt - 1/8 tsp Rose essence - 1/4 tsp Vanilla essence - 1/4 tsp Pink food color - 1/4 tsp Method: Pre-heat oven to 160 C. Line a baking sheet with parchment paper.  Clean a glass bowl with vinegar. In the bowl, beat the egg whites on low-medium speed with a hand-held beater until foamy.  Add salt and continue to beat the whites until they hold soft peaks.  Then add sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanil

Mochaccino Brownies

I love anything that has coffee. Be it cakes, brownies, desserts anything under the sun that has coffee, I simply devour it! And, it's been quite some time since I've made anything with coffee... Found this brownie recipe in one of the books I have and sounded quite interesting!!!  A Mochaccino Brownie, heard about it?? Me, no way!!Haven't come across any mochaccino brownies in my place!! A mochaccino is simply a cappuccino added with chocolate syrup... And the mochaccino brownies are rich, dense and moist chocolate brownies infused with rich espresso coffee flavour. Ingredients: Recipe Adapted from: Coffee by Parragon Books Unsalted butter- 115g Plain chocolate - 115g Espresso strong black coffee - 2 tbsp Caster sugar - 250g Cinnamon, ground - 1/4 tsp Plain flour - 85g Method: Preheat oven to 180 C. Grease and line a square baking pan. Place the butter, chocolate and coffee in a medium sized saucepan over a low heat and sti