Perfect Egg-less Chocolate Cake

Have qualms about egg-less baking? This recipe for the Perfect Egg-less Chocolate Cake is the only one you’ll every need, I promise! 😀

Perfect Egg-less Chocolate Cake

 

Continue reading “Perfect Egg-less Chocolate Cake”

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Molten Chocolate Cake

First off, Happy New Year to all you wonderful foodies out there! I hope you brought in 2016 with your favourite food. If not, now’s the time. Wait! Errrr, after you read this blog post is the time, actually! 😉

So, Molten Chocolate Cake. This dessert needs no introduction. The past couple of years have been what we can call ‘The Rise of the Molten Chocolate Cake’. It’s everywhere; home-bakers are acing it, it’s on pretty much every restaurant menu and if you do a Google search, there are a million different recipes for this chocolicious delight. It also goes by many names – Chocolate Fondant, Lava Cake, Molten Chocolate Cake, Chocolate Lava Cake.

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Long before I began baking extensively, I wondered how this gorgeous pud was baked. After some research I learned that it had all to do with the baking technique. These little pots of pure chocolate indulgence are baked on high heat for a short time so as to have them firmed up on the outside while ooey-gooey and oozy on the inside; in which case, the egg yolks in the recipe help bring out that custard-y effect! But then I also came across a few recipes which suggested putting quick-melting cubes of chocolate in the centre of the mini-cake before baking to have a perfectly liquid centre. Personally, I prefer the former. And among the million recipes out there, here’s mine! 🙂

Here’s what you need:

  • Dark Chocolate – 250 g, cubed
  • Unsalted Butter – 113 g, plus extra for greasing ramekins
  • Confectioner’s sugar – 200 g
  • Eggs – 3 whole + 3 yolks
  • All Purpose Flour – 120 g
  • Vanilla Essence – 4 tsp

Here’s how you make this spectacular Molten Chocolate Cake:

Step 1: Preheat your oven to 200 degrees Celsius and grease glass or ceramic ramekins with butter. In a large bowl, mix cubes of chocolate and butter. Melt the butter and chocolate in the microwave at medium heat for two minutes. Take out and stir well until smooth.

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Step 2: Sift in the icing sugar and all-purpose flour and beat until the mixture becomes doughy.

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Step 3: Whisk in the whole eggs and egg yolks until the mixture is luscious and creamy. Add the vanilla essence and give it one final mix.

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IMG_4366Step 4: Pour the batter into the greased ramekins until they are filled to about two-third of their capacity. Place the filled ramekins on a baking tray, pop into the oven and bake for 13 minutes at 200 degrees Celsius. Take the cakes out of the oven and leave to cool for a few minutes. Carefully overturn the Molten Chocolate Cakes onto serving dishes and top with chopped strawberries. Serve Immediately.

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We all know what the hero of the perfect Molten Chocolate Cake really is. That moment of joy when you cut into the cake and the molten chocolate lava flows out from the centre is unmatched. And that’s exactly what you will get from this recipe!

This Molten Chocolate Cake is mouth-wateringly delicious, to say the least. With the perfect balance of sweetness from the chocolate and confectioner’s sugar, the tartness from the strawberries and the richness of the molten centre, it’s everything you need to take you to chocolatey paradise (very a la the chocolate river in ‘Charlie and the Chocolate Factory’)!

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If you’re a die-hard chocolate fan, this dessert is for you. But then, you already knew that! 😀 And for those of you who like a touch of chocolate in your lives every once in a while, make sure you don’t miss out on this classic dessert, made easy by The Foodscape!

Get in the kitchen and get baking! Those New Year’s resolutions can wait a bit! 😛

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Rose Ombre Cupcakes

The world over, October is the pink month. It is that time of year when women willingly give up their reservations towards the stereotype ‘pink is a woman’s colour’ and stand in solidarity with their families and friends for the cause of Breast Cancer Awareness.

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There are a lot of us who think, if we just participate in walkathons and pinkathons, or join the Pink Ribbon campaign and attend fundraisers and charity events, there isn’t much we are doing to help those suffering from breast cancer. While it may seem like that, the truth lies in the fact that, the more people join hands to raise awareness about it, the weaker the social stigma around the disease gets. Also, we just might convince someone somewhere to do a self examination which can lead to early detection. After all knowledge shared is power multiplied; power to fight this disease and emerge victorious.

So this October (I know it’s already the end of the month, but this post has been a long time coming) I pledge my support to the cause of Breast Cancer Awareness with these Rose Ombre Cupcakes. They are pink to show those fighting the big fight that I’m with them; they are sweetly scented with rose to remind us all that life is sweet with all the good times and the bad, if we opt to look at it that way; and they taste simply decadent, something to sweeten up dull days and to make good days positively vibrant. 🙂

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Here’s what you need.

For the cupcakes: 

  • Unsalted Butter – 150 g
  • Granulated Sugar – 125 g
  • Eggs – 2
  • All Purpose Flour – 150 g
  • Baking Powder – 1 tsp
  • Rose Essence – 1 tsp
  • A few drops of pink gel food colour

For the frosting:

  • Unsalted Butter – 150 g
  • Icing Sugar – 150 g
  • A pinch of salt
  • Rose Essence – 1 tsp
  • A drop of pink gel food colour

Here’s how you make these pink beauties! 🙂

Step 1: In a large bowl, beat butter and sugar with a hand mixer until creamy. Add the eggs and blend until the mixture is fluffy, about three minutes. Then add in the flour and baking powder and mix until well incorporated. Pour in the rose essence and give it a final mix.

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Step 2: Preheat oven at 160 degrees Celsius for 15 minutes. Divide the batter into three portions. In the first portion, add in a drop of pink food colour and mix until the batter turns a pale pink shade. In the second pour three drops of pink colour until the batter turns a few shades darker than the first portion. Do the same with the third portion, but add in a tad more colour to get a darker pink hue than the first two portions.

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IMG_7286-001Step 3: Line a cupcake tray with paper liners. First pour in two teaspoons of the darkest hued batter, followed by two teaspoons of the lighter pink batter and two more of the palest pink batter. Repeat the same for the other cupcakes. Pop the tray into the oven and bake for about 20 minutes or until a skewer inserted into the middle of a cupcake comes out clean.

Step 4: In the meantime, cream the butter, icing sugar, salt, rose essence and pink food colour in a bowl until the buttercream is creamy and luscious. Once the cupcakes are baked through, leave them out to cool. Then pipe the rose buttercream onto the cupcakes and they’re ready to eat.

And there you have it – these fragrant, gorgeous pink cupcakes waiting to be guzzled down!

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I’ve only had rose cake once before at an overnight camp back when I was in 8th grade. But the unique flavour has remained with me till date, time and again sparking the curiosity that led me to try my hand at rose cupcakes. They are moist and melt-in-the-mouth. They are comfortingly sweet, and a bite taken will have you savouring a ‘rosey’ moment! Oh, the aroma is invigorating! 😀

So this Breast Cancer Awareness month (or any time of year, really), bring these splendid Rose Ombre Cupcakes to someone who’s fighting breast cancer or going through a hard time to show them that you care. Giving them a moment of joy and something to smile about is the least we can do!

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If there’s anything you wish to learn about Breast Cancer and the awareness campaigns around it, here are a few links to websites you can visit:

Information on Breast Cancer – www.breastcancer.org

Breast Cancer Awareness Campaign by Estee Lauder Companies – www.bcacampaign.com

The Breast Cancer Charities of America – www.thebreastcancercharities.org

Pink Ribbon Story Foundation – www.pinkribbonstory.org

Breast Cancer in Men – www.cancer.org

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Crownies

Combination sweet treats have been making waves for quite a while now; and I think they are just awesome! I mean, isn’t it great that you get to fulfill your longing for two baked delights at the same time? 😀

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Can’t decide between a croissant and a doughnut? Have a Cronut! Confused between picking up a bag of pretzels or a cupcake on your way home from work? There’s no need to rack your brain when you can indulge in a Pretzel Cupcake! If all your heart wants is a slice of cheesecake AND a slice of red velvet cake – here’s an idea, bake The Foodscape’s Red Velvet Cheesecake Swirl Brownies! (Oh wait, that recipe doesn’t just combine red velvet cake and cheesecake, but brownies too! Win-win, isn’t it? Or should I say, win-win-win? 😉)

The idea of creating a fusion of two desserts to make one delicious masterpiece is just genius! And quick that I am to learn from the world of baking, here I am integrating two classic coffee-time munchies into one – to make Crownies!

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Brownies + Cookies = Crownies! Yes; these Crownies are packed with the goodness of both Dark Chocolate Brownies and Chocolate Chip Cookies. Many call them Brookies, but I like to call them Crownies; look at them – they are more brownie-ish than cookie-ish, aren’t they? But hey, once you take a bite, it doesn’t matter what they are called. Well mostly because you can’t stop eating them! 😛 They are that incredible!

Here’s what you need:

For the Brownie layer:

  • Semi-Sweet Chocolate Chips – 160 g
  • Unsalted Butter – 113 g
  • Cocoa powder – 2 tbsp
  • Sugar – 150 g
  • Eggs – 3
  • All Purpose Flour – 100 g
  • Vanilla Extract – 1 and 1/2 tsp

For the Chocolate Chip Cookie layer:

  • All Purpose Flour – 1 cup
  • Unsalted Butter – 1/4 cup
  • Brown Sugar – 3/4 cup
  • Salt – 1/2 tsp
  • Baking Soda – 1/2 tsp
  • Cinnamon Powder – 1/2 tsp
  • Egg – 1
  • Vanilla Extract – 1 tsp
  • Semi-sweet Chocolate Chips – 1 cup

This is how you make Crownies. 🙂

The Brownie layer:

Step 1: Place the semi-sweet chocolate chips and butter in a heat-proof bowl; place the bowl over a pot of simmering water, making sure that the water isn’t touching the base of the bowl. Leave it to melt.

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Step 2: Take the bowl off the heat and mix in cocoa powder and sugar until well incorporated. Beat in the eggs until the batter is fluffy.

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Step 3: Add in the flour and vanilla essence and beat the batter until it is glossy and smooth.

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Step 4: Pour the Brownie batter into a greased and lined 10 inch square tin. Smooth out the batter until it is in an even layer. Set aside.

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The Cookie Layer

Step 5: In a bowl, mix together flour, brown sugar, salt, baking soda, butter and cinnamon powder until the mixture is well combined, yet crumbly.

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Step 6:  Add in the egg and vanilla extract and beat well. Mix in chocolate chips and give the batter a final mix.

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The Crownies

Step 7: With your palms, make little rounds of batter, flatten each of them and place them on top of the brownie layer until the surface is covered with a layer of cookie dough.

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Step 8: Pop the Crownies into a preheated oven and bake at 165 degrees Celsius for 25 to 30 minutes or until the top of the cookies are crisp and golden brown, but a toothpick inserted all the way into the brownie layer comes out with a few moist crumbs attached. Take them out of the oven and leave to cool on a wire rack. Once cooled, cut yourself a piece and EAT!

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These Crownies are the perfect amalgamation of an array of flavours and textures that are sure to make you go “Wow!” The ooey-gooey lusciousness of the Brownie layer with all that chocolaty goodness oozing through, paired with the crisp bite of the Chocolate Chip Cookie layer giving way to the moist cookie with welcome bursts of chocolate – I’d say that’s heaven right there!

IMG_6935-001Though I’m not a huge fan of chocolate, this was Ah-Mazing! And I had to exercise a great deal of self-control to stop myself from gobbling up the entire batch! Mom loved it; she took a very skeptical bite, but my, was she pleased! The boyfriend took a bite, closed his eyes and drifted away to paradise… and it was a good three minutes before he came back to earth and said, “This is so good! I’m so lucky!” (State the obvious, much? 😉)

If you like to hear such wonderful feedback from friends and family about your culinary prowess, I suggest you get into the kitchen and get baking! You’ll surely earn lots of brownie points, and some cookie points too! 😛

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Tangy Raspberry Cake

As you can tell, I’ve been having a very berry summer! And I’m enjoying it to the fullest. While I’ve been mostly cooped up indoors – much to my dismay – due to the unbearable heat, my tummy has been one happy fellow, gorging on lots of berries, mangoes and pineapple. I think it’s safe to say that my obsession with fruits is being well-fuelled. 🙂

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What makes me happier is that my passion for baking is flourishing, thanks to this berry mania! First I baked those Petit Fours that were just delish, then the Lemon-Blueberry cake that is out-of-the-world, the Mango-Strawberry tart that needs no description and now this fabulous Tangy Raspberry Cake that will blow your mind. The baker in me is very pleased.

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Here’s what you need to make The Foodscape’s Tangy Raspberry Cake in your home.

  • All Purpose Flour – 1 and 1/2 cups
  • Sugar – 1 cup
  • Salt – 1/2 tsp
  • Baking Powder – 1 and 1/2 tsp
  • Eggs – 2
  • Vegetable Oil – 1/2 cup
  • Juice of 1 Orange, freshly squeezed
  • Rind of 1 Lemon, grated
  • Fresh Raspberries – 200 g

Here’s how you make it:

  • Preheat your oven at 160 degrees Celsius for 20 minutes.
  • In a bowl, beat the eggs until fluffy, then add in the oil and orange juice and mix well.
  • In another bowl, lightly sift together flour, salt, sugar and baking powder.
  • Pour the wet mixture over the dry ingredients and blend until it forms a smooth batter.
  • Add in lemon rind and give it a final mix.
  • Grease and line a loaf-tin with parchment paper. Pour in half of the batter, then place a few fresh raspberries on top and finish off with the remaining batter. Once all the batter is poured in, sprinkle a few more raspberries on the top and bake for about 35-40 minutes or until a skewer inserted comes out clean.

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This is one of those cakes that everyone loves serving at breakfasts, brunches, tea parties and the like. It’s that perfect breath of fresh air from all those heavy chocolatey treats that your guests and family will love you for. It’s also the perfect cake to savour while you enjoy a cup of coffee. It’s that homely cake that puts you at ease, helps you relax and gives you the warm fuzzies!

It’s tangy, sweet and zesty and sweet some more. It is oozing with flavour, hearty and delicious. The citrus-y tartness from the orange juice and lemon rind are well complimented by the sharp flavour of the raspberries and the buttery sweetness of the cake. It’s truly a cake made in heaven!

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This is the kind of cake I love baking – moist, airy and filled with the goodness of berries; the kind of cake that I eat a little too much of on my cheat day. Trust me, it’s that good! 😀

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Naughty et Hottie

Let me start with the truth – I never thought I would bake erotic cakes. During my college days, I remember my roommates, friends and I laughing at pictures of erotic cakes and being all, “Ewww, how can someone even eat that?!” Back then I didn’t know that there would come a day when I would bake erotic cakes on order and that I would have a complete blast doing so! 😛

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Meet Naughty – Vanilla & Nutella cake filled and frosted with Nutella Cream Cheese Frosting and finished with Fondant Accents.

Well, after my first attempt at baking a penis cake for a bachelorette (that turned out pretty well, if I may say so myself) and the great feedback I received for it, I’ve gotten a little more confident in this area of err… baking. So when a second order for two erotic cakes came in sometime in May, I didn’t feel quite as jittery and woozy as the first time. But I could swear I felt a little twinge in my tummy. And then there it was – one of the cakes needed to be shaped like a woman’s breasts! It’s really one thing to bake cakes shaped like the opposite sex’s private organs but to bake one which is shaped like those of your gender is as weird, as weird gets! :-/

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Meet Hottie – Dark Chocolate Oreo Cake, filled and frosted with Oreo Ganache and finished with a Fondant layer and Fondant Accents.

But soon the baker in me kicked in and I was all set to make this happen. First things first, I created an entire cake brief full with drawings (terrible ones) of what the cakes would look like, flavours, weight and the like. I was to bake a penis shaped cake for a bride-to-be and a breast-shaped cake for the groom-to-be. Sounds pretty normal when I say it like that, eh? Well, it was; until I started baking.

Cake Day: I woke up early. I remember well, it was earlier than 6 am; something of an impossible feat for me to accomplish on weekends. The base cakes had been baked the previous night – two and a half kilograms of Vanilla-Nutella sponge cake and two and a half kilograms of Dark-Chocolate-Oreo cake sat within layers of foil in the chilled living room. The parents were away; I had the house all to myself. I quickly frosted the cakes and got around to shaping them.

The Penis shaped cake was a breeze; I had done it before and it was easier to put together than the first time. Shaped with the help of a template, frosting on and covered with a sheet of skin-coloured fondant, I worked on details to make it look more realistic. (I know, I know; that sounds really wrong!)

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Just when I was getting around to shaping the Breasts shaped cake, the boyfriend came over. He was curious about what the cakes would look like. As I shaped the breasts and draped sexy lingerie made of fondant on to them, I heard him ‘ewwww’ quite many times. (For the record, it is so very awkward to make a breast-shaped cake in front of your boyfriend!) I have to admit, I was a little mortified. But then with all his confidence in me, he said, “These cakes are sure going to make the party all the more fun. Everyone’s going to love it!” 😀

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As I waited for the cakes to be picked up, I was incredibly proud with the newest additions to my erotic cake repertoire. Though I was a tad bit worried that I might get a reputation for baking such cakes, now I think – what’s wrong with that? I get to do what I love and give people a reason to laugh with their friends; sounds like a win-win to me! And as the boyfriend predicted, the cakes were enjoyed by all at the party! Here’s what the girl who ordered them had to say. 😀

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So, if you’re ever looking for someone to bake an erotic cake to prank a friend, you know who loves baking them! 😀 Here’s wishing the bride and groom tonnes of happiness and a blissful life together! 🙂

Tiramisu

Tiramisu – the name of the dessert sounds Oh-so-Exotic, but in truth it is what the Italians call ‘semplice’, meaning simple. I first heard the word Tiramisu when I was about 11. The priest’s chef at the church we go to would make batches of Tiramisu for visitors and guests and when we were lucky, us kids playing in the church premises would get a chance to taste some. It was a rare opportunity, but one we pounced upon eagerly. And man, was it delicious! Luscious and creamy with hits of coffee; gosh, my mouth waters at the memory. Eleven years down the line, I’m extremely proud to say that I make a pretty mean Tiramisu myself! 😉

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Over the years, I’ve come across many very distorted versions of the Italian classic. When I was studying in Mangalore, India, a famous ice-cream parlour served a Tiramisu Ice-Cream – a parfait of coffee ice-cream and chocolate cake layers topped with whipped cream. I cringe when I think of how not-so-Tiramisu-ish it tasted. I have also found many department store and bakery versions which are actually just layered whipped cream and chocolate cake parfaits. It is beyond annoying, because the classic Tiramisu doesn’t have ANY chocolate cake in it! :/

Nevertheless, I’m glad I know how make it myself. I mean can you imagine missing out on this beautiful dessert just because no one really knows what it is and how to make it? I cannot fathom how much joy I would be missing out on if I had never eaten an authentic Tiramisu. It is too amazing a pleasure to be deprived of! 🙂

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This recipe is for a cheat Tiramisu. I say cheat because it does not entail half the hard work that normally goes into making a good Tiramisu, yet it tastes just as good and authentic. The original recipe of this fabulous Italian dessert requires you to whip up egg whites until they form stiff peaks or egg yolks until they are creamy and then blend the eggs with mascarpone cheese and sugar to form the creamy mixture. While I have tried this method and though time-consuming it tastes rich and lovely, I figured out a short cut. I don’t really like eggs, and much less raw eggs in my dessert, so I decided to substitute them with heavy whipping cream. This lets me avoid the hassle of beating away at the eggs with my hand mixer and the cream turns out just as rich and lush. Win-win, isn’t it? 😀

So, here’s what you need:

  • Finger Biscuits – a pack of 30 (also known as Ladyfingers)
  • Mascarpone Cheese – 500 g
  • Castor Sugar – 4 tbsp (or more, depending on how sweet you want the dessert to be)
  • Heavy Whipping Cream – 550 ml
  • Dark Rum – 3 tbsp (optional)
  • Vanilla Extract – 1 tsp
  • Strong Brewed Black Coffee – 500 ml
  • Cocoa Powder – to drizzle

This is the procedure involved:

  • Brew your strong black coffee and keep it in the refrigerator.
  • While the coffee is chilling, in a bowl, blend together Mascarpone cheese, sugar and heavy whipping cream until it forms a thick cream. Pour in the vanilla extract and dark rum and mix until well incorporated.
  • Take the coffee out from the refrigerator and begin quick-dipping the finger biscuits in it one-by-one and placing them in a layer in a large deep square/rectangular dish.
  • Once the entire bottom of the dish is lined with coffee-soaked finger biscuits, pour half of the prepared creamy mixture over the biscuits and even the layer out with a spatula. Then drizzle cocoa over the cream.
  • Repeat the same procedure, layering coffee-soaked biscuits, cream and cocoa alternatively until the dish if filled to a little over 3/4th of its capacity.
  • Cover the dish with aluminium foil and place it in the refrigerator for 24 hours.
  • Serve chilled.

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Take this as a guarantee; if you are a coffee-lover or even remotely like the taste of coffee, you will fall in love with this dessert! It is the kind of dessert that makes you feel blessed that you had a chance to eat it and also urges you to say a little prayer for the person who first came up with the recipe centuries ago.

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My entire household are big fans of Tiramisu. The brother can’t get enough of it and many a time when he heads over to a friend’s place for dinner, he asks me to make a bowl-full for them. Mom loves to indulge her taste buds in a small serving of Tiramisu, not that she would refuse if you served her a nice big piece. 😛 The cousins ask for some every time they come over. And the boyfriend says that with my homemade Tiramisu, I’ve ruined all store-bought and restaurant versions for him! 😉

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I’m certain that the luscious creaminess of the whipping cream and Mascarpone coupled with the soft, moist finger biscuits oozing with bursts of coffee and hints of bitter chocolate (from the cocoa) will have you believing that you’re floating in paradise! 😀 Go ahead, try this recipe. You can thank me later! 😉

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Tip: You’re probably wondering why this dessert needs to be chilled for 24 hours. In truth, Tiramisu can be eaten just after a couple of hours of refrigeration. But it takes at least 24 hours for all the flavours to fuse together and make it the splendid dessert that it is. So, make it a day in advance and try to resist eating it before the guests arrive! 🙂

Skillet Brownie Cake

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A couple of weeks ago, one of my oldest friends looked at my post on Dark Chocolate Cake Pops and sent me a message asking me to do a post on something super chocolatey that is easy to make with ingredients that don’t require one to go on a drawn out treasure hunt to find them. On a whim, I promised her that I would soon do a post on a Skillet Chocolate Cake. Though I didn’t get around to doing it immediately, I sure didn’t forget.

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So over the past weekend, on the occasion of The Foodscape’s 1st Anniversary, I baked this chocolicious Brownie Cake in a skillet. Baking this cake was very special – it felt like I was connecting with my roots again. Many of you may not know this, but when I first started baking back when I was only 13, I didn’t own an oven and so I would bake on the gas stove on an open flame. And for this cake, I did just that! 🙂

Wondering how it’s even remotely possible? Well, here’s the deal – all you need is a diffuser to place directly in contact with the flame; a deep, flat bottomed pan with a lid that fits perfectly; and a couple of heavy wooden blocks or slabs. When you’re all stocked up and your cake batter is ready, grease your pan, pour in the batter, switch on the gas on a low flame, place the diffuser over it and then place the pan on the diffuser. Cover it with the lid, and place the wooden slabs on top to make sure that air does not escape from the pan during the baking process. Sweet and simple, isn’t it?

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This is the arrangement to bake directly on the gas stove: Place the diffuser (the thin silver iron plate) on the gas, place the pan over it, cover with the lid and place the wooden slabs on top to make sure air doesn’t escape during the baking process 🙂

So here’s my recipe for this anniversary special Skillet Brownie cake…

Here’s what you need:

  • Semi-sweet Chocolate – 75 g + extra for garnish
  • Unsalted Butter – 60 g
  • Cocoa Powder – 1 tbsp
  • Granulated Sugar – 80 g
  • Eggs – 2, small
  • All Purpose Flour – 50 g
  • Vanilla Extract – 1 tsp
  • Salt – a pinch
  • Walnuts – 50 g, chopped
  • Maraschino Cherries – 20 g, chopped
  • Your choice of sprinkles – for garnish
  • Strawberries – for granish

Here’s how you make it:

  • Mix together 75 grams of semi-sweet chocolate and butter in a heat proof bowl. Place the bowl over a vessel of simmering water – making sure that the bottom of the bowl doesn’t touch the water – and allow the chocolate and butter to melt.
  • Once melted, take off the heat. Add cocoa powder and sugar and stir vigorously until well incorporated. Add in the eggs and whip well.
  • Mix the flour into the chocolate mixture until just completely incorporated; then pour in the vanilla essence and the salt.
  • Add in the chopped walnuts and maraschino cherries and give the batter a final mix.
  • Pour the batter into the greased skillet and place on top of a heated diffuser in contact with an open flame. Cover with the lid and press down with wooden blocks. Allow to bake for about 40-50 minutes, or until a skewer inserted comes out with a few moist crumbs attached to it.
  • Once done, take off the heat, frost with melted chocolate, sprinkles and berries.
  • EAT, NOW!

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This cake is truly the ultimate chocolate indulgence. Exceptionally gooey, this brownie cake is rich, luscious, velvety and crumbly all at once. Decadent good quality chocolate combined with the sweetness of maraschino cherries and the walnuts lending it some crunch and bite, this cake is pure heaven to the senses! If you’re a chocolate lover, this will be your favourite go-to recipe for a homemade cake; and for those of you who don’t love chocolate, this will take you to the dark sinful side! I should know, it has me sold!

So what are you waiting for? Get caking and indulge in The Foodscape’s version of Chocolate Paradise 😀

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Rainbow Cupcakes

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The past couple of days have seen a burst of colour! With the US Supreme Court’s declaration that same-sex marriage is legal in all 50 states, the world broke out in song, people all over rejoicing in the granting of equal rights by the American judiciary. I too am overjoyed, not because the passing of the law has any direct impact on me, but because, in a far land, people just like you and me have been given the right to live and love freely.

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That’s us!

For today, June 29, 2015, the boyfriend and I have completed two years together. We’ve been blessed enormously; not just with each other, but with our supportive family who have accepted our relationship and have allowed it to flourish without raising hurdles or stunting its growth. We’ve been enjoying the right to love freely. 🙂

On this occasion, I decided to bake rainbow cupcakes to celebrate love. The love I enjoy from the amazing man in my life as well as love in the lives of every human being on this planet. We all deserve to celebrate love, bask in it and open our hearts to it. Because really, love is supreme. Love trumps all. This world’s very foundation is love. So, who are we to tell someone that their love doesn’t matter or doesn’t mean anything?

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What the last week also ensued was a tonne of people criticizing the US for their open-mindedness and many others wondering out loud just why people from other countries were celebrating? I’m not going to lie; these thoughts infuriate me. But I have a simple explanation as to why I celebrate along with those to whom the law applies. Every human being deserves the right to choose whom they wish to marry, live with and love. No one should be able to tell them otherwise. So while I wait for my Indian brothers and sisters, and those all over the world, to receive the support of the law to love and marry whomsoever they wish, this doesn’t stop me from being happy for someone somewhere who has been granted the choice and the right to do the same.

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So in the spirit of #LoveForAll and #MarriageForAll, here’s the recipe for these delicious Rainbow Cupcakes

Here’s what you need:

  • Unsalted Butter – 275 g
  • Sugar – 260 g
  • Eggs – 4
  • All Purpose Flour – 275 g
  • Baking Powder – 2 tsp
  • Water – 1/4 cup (or more), at room temperature
  • Vanilla Extract – 2 tsp
  • Food colour – a few drops of whichever colour you want the cupcakes to be

Here’s how you make these colourful delights:

  • Preheat your oven at 165 degrees Celsius for 15 minutes.
  • In a bowl blend together butter and sugar until smooth and creamy.
  • Add in the eggs and beat for three minutes or until the mixture is smooth and fluffy.
  • Add in the flour and baking powder and beat the batter until light and airy, about six minutes. If the batter seems too heavy and dense, pour in the water and blend until it is light and easy to deal with. Add in the vanilla essence and give it a final mix.
  • Separate the batter into a few bowls and mix in just the right amount of food colour to get that perfect shade.
  • Once you are happy with the colours, pour the batter into cupcake liners and bake for about 12 minutes or until a skewer inserted comes out clean.
  • Once done and cooled, serve just as or top with Vanilla Buttercream Frosting.

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These cupcakes are like sunshine on a plate. While they were in the oven baking, I was letting out little excited squeals while admiring how pretty they looked! And my, are they delicious! Buttery, moist and melt-in-the-mouth, they are just the right amount of sweet. The joy really lies in enjoying all those beautiful colours while gobbling them up. Oh, how I love all this colour in my kitchen! 😀

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Try these simply wonderful Rainbow Cupcakes! I just know they are going to brighten up your day! 😀

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