Saturday, 14 December 2013

The Christmas and the Sweet dishes!

As everyone knows that sweet dish play a vital role to enjoy the Christmas tradition and it has become one of the best traditions all over the world. People love to visit places and send gifts to their relatives on the occasion of Christmas. It’s been a source of sharing and spreading love and affection among your friends, relatives and clan. Well, I am here to tell some mouth watering sweet dishes recipes that will make your Christmas more joy able and happy than ever before. These are some of the recipes which are new and easy to cook.







CHOCOLATE CREAM CAKE:

Use a cake mix that does not require butter to be added.
370g packet chocolate cake mix
60g butter, chopped
2 eggs
1/3 cup (80ml) water
½ cup (125ml) Sour cream
60g dark chocolate, melted
100g dark chocolate, grated, extra
1 teaspoon icing sugar mixture
1 teaspoon cocoa

Syrup:
2 tablespoons castor sugar
2 tablespoons water
2 tablespoons Tia Maria or Kahula

Filling:
185g unsalted butter, chopped
185g dark chocolate, melted

Grease deep 23cm round cake pan, cover base with baking paper.
   Place ingredients from cake mix sachet in small bowl, add butter, eggs, water, sour cream and cooled melted chocolate (do not add ingredients listed on packet ).
Follow method on packet for making cake. Pour mixture into prepared pan. Bake in moderate oven about 50 minutes. Turn onto wire rack to cool.
      Split cold cake horizontally into 3 layers, brush each layer with syrup. Sandwich layers together with one-third of filling. Cover top and side of cake with remaining filling. Cover top and side of cake with remaining filling. Decorate side with grated extra chocolate. Sprinkle cake with sifted icing sugar and cocoa, top with chocolate flakes, if desired.

Syrup: combine sugar and water in small saucepan, stir over heat, without boiling, until sugar is dissolved; cool, and stir in liqueur.
FILLING: Beat butter in small bowl with electric mixer until light and fluffy. Gradually beat in cooled chocolate, beat well.

CHOCOLATE PUDDING CAKE:

Use a cake mix that does not require butter to be added.
370g packet chocolate cake mix
85g packet chocolate instant pudding dessert mix
¼ cup (60ml) vegetable oil
60g unsalted butter, chopped
3 eggs
¾ cup (180ml) water

Grease 21cm baba cake pan. Place ingredients from both sachets into small bowl with oil, butter, eggs and water (do not add ingredients listed on packet). Follow method for mixing on cake pan. Bake in moderate oven about 50 minutes. Stand few minutes before turning onto wire rack to cool.
    Tope cold cake with one quantity chocolate cream topping. Refrigerate cake to set topping Decorate with chocolate curls and sifted icing sugar. If desired.

Chocolate cream topping:
½ cup (125ml) thickened cream
125g dark chocolate, chopped
Heat cream in small saucepan until boiling, remove from heat; add chocolate, stir until smooth. Cool until thick and pourable.

Chocolate curls:
Melt cooking chocolate (either dark or melts), spread a thin layer over a cool surface such as ceramic tile, granite or marble and allow setting at room temperature. Then, carefully holding a large, sharp knife at about 45 degree angle, pull the knife gently over the chocolate to form curls of varying sizes and shapes. 

Sunday, 14 October 2012

FUDGY CHOCOLATE CAKE


Ingredients:
185g butter, chopped
1 ½ cups (330g) castor sugar
3 eggs
1 ½ cups (225g) self-raising flour
¾ cup (110g) plain flour
½ cup (50g) cocoa
1 cup (250ml) water

Lubricant deep 23cm round cake pan, line bottomand side with baking paper. Combine all ingredient in average bowl of electricmixer, beat on low speed until ingredients are combined. Then, beat on smoothand changed in colour. Spread mixture into prepared pan. Bake in moderate ovenabout ¼ hours. Stand cake 5 minutes before turning onto wire rack to cool. Ifdesired, split and fill cake with whipped cream and top with 1 qualitychocolate butter cream and chocolate curls.

SPICY SPONGE CAKE



Ingredients
3 eggs
¾ cup (165g) castor sugar
1 ½ cups (225g) self-raising flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cardamom
125g butter, melted
1/3 cup (80ml) milk

Lubricate 15cm X 25cm loaf pan, cover base with bakingpaper. Beat eggs and sugar in small bowl of electronic mixer on high speedabout 10 minutes or until combination is thich and creamy. Gently fold inremaining ingredients. Pour mixture into prepared pan. Bake in moderate ovenabout 40 minutes. Turn onto wire rack to cool. If desired, top cold cake with 1quality honey cream cheese frosting combined with 1 teaspoon finely gratedlemon rind, and sprinkled lightly with orange shreds.

WALNUT AND RAISIN APPLE CAKE

Ingredients


60g butter, chopped
1 ¼ cups (250g) firmly packed brown sugar
3 eggs
¾ (110g) plain flour
1 teaspoon ground cinnamon
2 medium (300g) apples, peeled, grated
1 cup (120g) chopped walnuts
½ cup (85g) chopped raisins

Grease 15cm X 25cm loaf pan, cover base with baking paper.Combine butter, sugar, eggs, flours and cinnamon in medium bowl of electricmixer, beat on low speed until ingredients are combined. Then, beat on mediumspeed until mixture is smooth and changed in colour. Stir in apples, nuts andraisins. Spoon and spread into prepared pan. Bake in moderate oven about 1 ¼hours. Stand 10 minutes before turning onto wire rack to cool.

APPLE WALNUT CAKE

Ingredients

125g butter, chopped
2 teaspoons grated orange rind
1 cup (220g) castor sugar
½ cup (100g) firmly packed brown sugar
2 eggs
1 ½ cups (225g) self-raising flour
½ cup (75g) plain flour
½ teaspoon bicarbonate of soda
1 cup (250ml) evaporated milk
1 large (200g) apple, peeled, chopped
½ cup (60g) chopped walnuts

Lubricate23cm square slab cake plan, coat base with baking paper. Merge butter, roind,sugars, eggs, flours, soda and milk in medium bowl of electric mixer, beat onlow speed until ingredients are combined. Then, beat on medium speed untilmixture is smooth and changed in colour. Stir in apple and nuts. Spread mixtureinto prepared pan. Bake in moderate oven about 55 minutes. Stand 5 minutesbefore turning onto wire rack to cool. Decorate cold cake with 1 quality citrusfrosting and sprinke with extra walnuts, if desired.

GOLDEN CARAMAL CAKE

Ingredients


185g butter
¾ cup (150g) firmly packed brown sugar
2 eggs
1/3 cup (80ml) golden syrup
1 ½ cups (75g) plain flour
¾ cup (180ml) milk

lubricate21cm baba cake pan. Mix all ingredient in medium bowl of electronic mixer, beaton low speed until ingredient are combined. Then, mix on average speed until blendis smooth and colour changes. Spread mixture into ready pan. Bake in moderateoven about 45 minutes. Place few minutes before turning onto wire rack to cool.Top cold with 1 quality chocolate glace icing and chopped almonds, if desired.

Saturday, 6 October 2012

BUTTERY BUTTERSCOTCH CAKE

Ingredients  


250g butter, chopped
1 cup (200g) firmly packed  brown sugar
2 eggs
1 tablespoon golden syrup
1 ½ cups (225g) self-raising flour
½ cup (125ml) milk

Smear deep 20cm round cake pan, coat base with baking paper.unite all ingredients in medium bowl of electric mixer, beat on low speed untilingredients are combined. Then, beat on medium speed until mixture is even andchanged in colour. Spread mixture into prepared pan. Bake in moderate ovenabout 50 minutes. place 10 minutes before turning onto wire rack to cool. Dustcold cake with sifted icing sugar, if desired.