Friday, December 18, 2009

Basic Chocolate Cake with Butterscotch Syrup

Cakes..... a slew of recipes on the net... this is a basic chocolate cake recipe to be made in a microwave. I usually make eggless cakes at home. So this is quite simple and the ingredients would be at home at any given point of time. I added a slight difference by pouring warm Butterscotch Syrup over it... and it was just a sight to be seen with the syrup oozing out on all sides..... So just throw open your fridge, take out a few items and get going.......


1 cup flour
3/4 cup sugar
1/2 cup curd
1/2 cup white butter or malai (milk cream)
1 tsp baking powder
1/2 tsp soda bi carb
5 tbsp milk
2 tbsp cocoa powder
Choice of nuts (optional)

Sieve maida, cocoa, soda bi carb, baking powder in a bowl. In a seperate bowl, beat curd, white butter and sugar till fluffy and creamy.
Mix seived flour mix with beaten sugar mix slowly. Add milk and stir gradually. Add nuts if required. I added Walnuts to give it a nice fudgy taste.
Pour batter into greased Microwave Safe Dish.
Bake for 8-10 mts on high power. Insert a clean knife to check. If it comes out clean, the cake is done. Cool on a wire rack and then serve.

Butterscotch Syrup:
½ cup sugar
1 tablespoon butter
4 tablespoons fresh cream
¼ teaspoon vanilla essence

Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour. Remove from the flame and add ¼ cup of hot water and allow it to mix with the sugar to make a syrup, over a slow flame. Add the butter and cream and mix well. Allow it to simmer for 5 to 7 minutes till the sauce is of a syrupy consistency. Cool completely and use as required.
I poured the sauce over the cake and the smell was heaven..... try it and let me know..... Use
your own imagination to decorate....
I have also given the pic as shown in the recipe book.

Monday, December 14, 2009

Homemade chocolates

Chocolates, all time favourites for anyone.... We buy them all round the year, whether our indian brands or the foreign versions. The melt in the mouth feeling makes chocolate a must have at any given point of time....

So how about making them at home and giving in to your guilt trips once in a while???


1 bar White Chocolate compound
1 bar Dark Chocolate compound
Microwave safe bowl
Chocolate Mould
Wrapping paper


The compounds that i bought from store are the ready to eat ones, hence they are already sweet and don't need any extra sugar to be addedto it.
Take equal amounts of Dark and White chocolate in a microwave safe bowl, and heat for 2 minutes on high power. Check if it has melted and mixed properly. Cool a little and pour into the moulds. Remember not to over fill the moulds as they would not set properly then.
Keep in freezer for 15-20 minutes. Check, tap slightly from the back. The chocolates will fall off easily into a plate. Keep in fridge till all the batches are made. Wrap neatly in multi coloured wrappers readily available in markets and serve as and when required. Though i can guarantee that they wont last long!!!