Coffee Cream souffle

Self cooking photograph

large eggs	3, separated
brown sugar	1/2 cup
instant coffee	1 tbsp
gelatin powder	1-1/2 tsp
cream	1 cup
water	1/2 cup
chocolate	grated to decorate
Method:
In a bowl cream egg yolks with sugar.
Make gelatin through double boiling method and add coffee once gelatin is dissolved.
Or
Mix coffee and gelatin powder in boiling water until dissolved.
In a separate bowl whisk egg whites until stiff.
In another separate bowl whip the cream until thick.
Now fold egg whites into cream.
Add coffee mixture in egg yolks mixture and combine/ fold in egg whites mixture.
Pour into a dish and keep in the fridge until set.
Decorate with grated chocolate and serve.
It can also be served with a cake.
Serves 6.

Choco Fudge Brownies

Self cooking photograph

all purpose flour	50g
baking powder	1 tsp
soft brown sugar	225g
coco powder	3 tbsp
ground walnuts	25g
butter	100g (softened)
egg	2, lightly beaten
lemon juice	1 tsp
orange rind	1, grated
For Icing
plain chocolate	100g
butter	25g
walnuts	50g (chopped)
Method:
Preheat oven on 160 degrees C.
Sieve the floor, baking powder and coco powder into a bowl.
Add the ground walnuts, sugar and orange rind together; mix well.
Beat the butter and eggs into the dry ingredients until smooth.
Spread evenly into a lined and greased shallow tin.
Bake for 50 to 55 minutes or until a thin skewer inserted in the center comes out dry.
Allow to cool in the tin.
Icing:
Melt the chocolate with the butter.
Then stir in the chopped walnuts.
Spread evenly over the brownies.
Finally cut into small squares when half set.
Serves 4 to 6.

Banana Chocolate Muffins

Self cooking photograph

Super moist and light!
all purpose flour	1 cup
sugar	3/4 cup
salt	1/4 tsp
baking soda	3/4 tsp
baking powder	3/4 tsp
coco powder	1/3 cup
egg	1
vanilla extract	3/4 tsp
milk	60 ml
oil	60 ml
warm water	1/2 cup
ripe banana	1 medium size, mashed
Method:
Preheat oven on 180 degrees C.
Line a cupcake or muffin tray with liners.
Combine all the dry ingredients; flour, sugar, baking powder, baking soda, coco powder and salt in a bowl.
In another bowl whisk together egg, vanilla extract, milk, oil, water and mashed banana.
Add the wet ingredients to the dry ingredients and mix with spatula until well combined.
Note: Batter should be thin.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Walnut Coffee Roll - Eid Special

Self cooking photograph

eggs	4, separated
caster sugar	4 oz
all purpose flour	4 oz
baking powder	1/2 tsp
vanilla essence	1/2 tsp
dark chocolate	30g, melted
extra sugar	2 tbsp
walnuts	1/3 cup
Coffee Cream:
dry instant coffee	2 tsp
cream	300 ml
ground sugar	4 tbsp
water	1 or 2 tsp
Method:
Grease a swiss roll pan.
Separate egg whites and yolks; whip egg whites until thick and fluffy.
Add sugar and yolks; beat again.
Fold in sifted flour mixed with the baking powder, chopped walnuts and chocolate.
Pour into prepared pan and bake at 200 C for about 12 minutes.
Turn immediately on to the paper sprinkled with extra sugar.
Trim the crisp edges of cake, roll up with the paper from the long side, stand for 2 minutes and unroll.
Let it cool.
Coffee Cream:
Dissolve coffee in water.
Combine with sugar and cream until peaks form.
Spread half of the coffee cream on the cake, roll up.
Cover and decorate with the remaining cream.
Serve chilled.
Serves 6 to 8.

Viennese Cookies OR Shortbreads

Self cooking photograph

butter	125g
caster sugar	1/2 cup/ 75g
egg yolk	1, beaten
all purpose flour	225g
orange juice	2 tbsp
chocolate	2 tbsp
Method:
Mix all the above ingredients.
Keep in the fridge till its easy to handle.
Pipe in long strips or make it round or any shape with your hands.
Bake at 180 C for 10 to 12 minutes or till light golden.
Melt chocolate with a little milk in the microwave.
Dip one side of the cookies in chocolate.
Makes a dozen, depending on the size.
Note: Skip dipping in the chocolate to make simple short breads.

Cream Puffs / Eclairs - Celebrating Spring

Self cooking photograph

Also known as profiterole.
sifted flour	1 cup, heaped
eggs	3, large
sugar	1tbsp
butter	100g
salt	a pinch
luke warm water	1-1/2 cup
cream	1 packet
Method:
Combine the water, sugar, salt and butter in a sauce pan.
Bring it to boil, stirring until the butter melts.
Remove from heat and beat in the flour at once with a wooden spoon.
Return to medium heat & continue to mix until the mixture is cleanly away from the sides of the pan.
(it will look like a ball)
Cool it a little and add eggs one by one, mixing after each addition until mixture is smooth.
Grease and floured a baking tray.
Place spoonful of the mixture on the prepared tray or you can also use a piping bag.
(you can use a little water to shape each puff with your finger.)
Bake in preheated over for half an hour on 220 C.
Then reduce temperature to 180 C and continue to bake for further 45 minutes.
Puffs will be ready when thy are golden brown.
Their shell is firm and hollow from inside.
Cool completely, split them and fill with whipped cream and top with hot chocolate sauce.
Whip cream with 2tbsp of sugar until thick.
Hot Chocolate Sauce:
plain chocolate	1 bar
icing sugar	4tbsp,heaped
butter	1tbsp
milk	3tbsp
Method:
Put everything in a sauce pan and bring it to boil on a very low heat.
Then mix well and pour over the puffs.
Serve cold.
Makes 12 to 14 puffs.

Mocha Cup Cakes

Self cooking photograph

all purpose flour	1-1/2 cups
sugar	1 cup
egg	2
salt	1/4 tsp
baking soda	1/4 tsp
coco powder	2 tbsp
vanilla extract	1 tsp
milk	3tbsp
oil	1/3 cup
instant coffee	3 tbsp
warm water	1 cup
Topping:
whipping cream	1 cup
icing sugar	2 tbsp
coco powder	1 tbsp
Method:
Preheat oven on 180 degrees C.
Line a cupcake tray with liners.
Mix coffee with warm water in a cup and set aside.
Combine flour, baking soda, coco powder and salt in a bowl.
Cream together oil, egg, vanilla extract, milk and sugar until smooth.
Stir in the coffee mixture and whisk well or blend with a blender to make it smooth.
Now stir in the flour mixture and combine well just for 1 minute.
Pour the batter evenly in the lined cupcake tray.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the cupcakes cool completely.
For Topping:
Whisk the cream until soft, add icing sugar, coco powder and continue to mix until it forms stiff peaks.
Top each cupcake with the cream.
Makes 14 of 10 cm.
Note: If you follow the method describe above for the topping you should get a very puffy and inflated texture. I was in a rush so did not whisk enough therefore the picture you see doesn’t show the expected topping.

Molten Lava Cake

Self cooking photograph

I find the oozing runny chocolate of this simple recipe very seductive especially when I dig into it.
Also known as chocolate decadence cake and chocolate fondant pudding.
baking chocolate	100g (dark chocolate)
butter	100g
egg	2
sugar	1/3 cup
all purpose flour	1/4 cup
Method:
Melt chocolate in a double boiler to make it smooth liquid.
(do not use direct stove heat, chocolate will burn).
Add butter when chocolate is completely melted.
In a deep bowl, beat the eggs and sugar with a blender till the mixture is frothy.
Now pour melted chocolate/butter into egg mixture and stir in the flour.
Mix well  with a hand blender or use a spatula.
Grease your ramekins/ baking bowls with butter or oil.
Pour batter in the bowls and fill almost 3/4 each because it will rise.
Bake in a preheated oven of 180C for about 10 to 13 minutes, depending on different types of oven.
Usually it gets done in 10 minutes but  mine takes exactly 12 minutes.
Let it cool for 1 minute when its baked.
Use a knife to gently loosen the edges and invert the cake onto serving plate.
Serve with vanilla ice cream on the side.
Serves 4 to 6.
Double Boiler: It’s a technique to cook delicate sauces or to melt chocolate. Upper small pan containing the substance(chocolate) to be cooked   and fill the lower bigger pan halfway with water.  The smaller one, when placed inside the bigger one, should not touch the bottom of the bigger one. Note: The consistency of the chocolate depends on the baking time. Note: No worries if you over-bake it, you will get a super moist chocolate cake instead.