Espresso Cheesecake Brownie

If you in love with brownie & cheesecake WAIT !!! This recipe is for you. If you are a chocolate and coffee lover this is again a treat for you. This Espresso cheesecake brownie is certainly an over- overindulging recipe for me. The twin layer bottom is made with bittersweet chocolate brownie and topped with the espresso flavoured cheesecake. The flavor combination is impeccable and so is the texture. It a treat for your senses to have this cake starting with the soft velvety cheesecake and biting down to the firmly and fudgy brownie. You can almost taste it seeing the picture. It’s like falling in love for first time.

Minimally adapted from:  " Baking from my home to yours"  by Dorie Greenspan"

Makes:  16 Brownies

Preparation time:    1 hour (plus cooling)

Ingredients:

For the brownie:
All purpose flour:                   1/2 cup
Baking powder:                     1/4 teaspoon
Pinch of salt
Unsalted butter:                     5 tablespoon
Bittersweet Chocolate:          150 grams (coarsely chopped)
Sugar:                                   1/3 cup
Egg:                                      2 large
Vanilla extract:                      1/2 teaspoon

For the cheesecake:
Instant Espresso Powder:      11/2 teaspoon
Boiling water:                        1 tablespoon
Cream cheese:                      250 grams at room temp
Sugar:                                   2/3 cup
Vanilla extract:                      1/2 teaspoon
Egg:                                      2 large
Sour Cream:                         1/4 cup
All purpose flour:                  2 tablespoon

Method:
1) Preheat the oven at 180 degree celcius and butter a 9 inch square baking pan and dust it with flour, tap out the excess.
2) Whisk together the flour, salt and baking powder. Set a heatproof bowl over a saucepan of simmering water. Put the butter and chocolate together and stir occasionally until the ingredients are just melted.
3) Whisk in the sugar to the chocolate mixture. Add egg one at a time beating well after each addition. Add vanilla and whisk vigorously for few seconds.
4) With the help of rubber spatula or whisk gently sit in the dry ingredients until they disappear in the batter. Set aside.
5) To make cheesecake dissolve the espresso in boiling water and let it cool.
6) Beat the cream cheese using a stand or a hand mixer until completely smooth. Add sugar and beat for another 3 minutes until well incorporated.
7) Beat in vanilla and espresso mixture. Add the egg one at a time, beating for one minute after each addition.
8) Lower the speed of mixer to low and add the sour cream followed by the flour. The batter will be smooth.
9) Give the brownie batter a few stir and pour it onto the prepared pan. Smooth the brownie layer and pour the cheesecake batter over it, tilting the pan as needed to even the batter.
10) Bake for 30 to 35 minute, or until the brownies pull away from the sides of the pan and the cheesecake layer is beige in the centre, lightly browned around the edges and puffed all over. Transfer the pan to a rack and cool to room temperature. When the brownie are completely cool, refrigerate for at least 2 hours or until thoroughly chilled.
11) The easiest way to cut this cake is to run the knife blade under hot water, wipe it dry and cut the cake as desired.
12) You can serve it as it is or with some dust of coca over the top of the bar. You can also serve the cold brownie with hot fudge sauce.


Few more love of chocolate and espresso combination:
Twin Chocolate Panna Cotta with Espresso Jelly
Quick Tiramisu Trifle
Cake Roll

BON APPETIT..

Devil's Food White Out Cake

This cake certainly needs to be special because today is the most special day for 13 Secret Sauce as completing one successful year with blogging and cooking. The cake was selected from my favourite and for all the amateur bakers favourite baking bible "Baking from my home to yours". This twin layered devilishly dark chocolate cake has the rich chocolaty flavor of cocoa, bittersweet and semisweet chocolate. This cake has dense, firm super fudgy brownie kind of texture which makes it really special. This cake can be made for any big of small occasions. This cake looks more spectacular when a layer of coal- dark crust is broken into crumb and pressed over the frosting.

Adapted from “BAKING from my home to yours” by Dorie Greenspan

 Makes:              12 Serving
Preparation:       3 hours plus cooling

Ingredients:

All purpose flour:                       1 1/3 cups
Unsweetened cocoa powder:     1/2 cups
Baking soda:                              3/4 teaspoon
Baking powder:                         1/2 teaspoon
Unsalted butter:                         10 tablespoon
Light brown sugar:                     1/2 cup
White sugar:                              1/2 cup
Egg:                                          3 large (at room temperature)
Vanilla extract:                          1 teaspoon
Bittersweet chocolate:               50 grams (melted and cooled)
Buttermilk or whole milk:           1/2 cup
Boiling water:                            1/2 cup
Semisweet chocolate:                100 grams

For filling and frosting:

Cream cheese:          400 grams
Heavy cream:           400 grams
Vanilla sugar:            4 tablespoon

Method:

1) Preheat oven at 180 degree celsius and line a cake pan with butter and dust it with the flour. Line the bottom with parchment paper.
2) Sieve together the flour, cocoa, baking powder, baking soda and salt.
3) Beat the butter in a medium speed using a stand mixer or a hand mixer until soft and creamy.
4) Add sugar and continue to beat for another 3 minutes.
5) Add egg one at a time beating for 1 minute each. Beat in the vanilla extract.
6) Reduce the mixer to low speed and add melted chocolate. When fully incorporated add milk and alternately dry ingredient. Milk in 2 and dry mixture in 3 portions (begin and end with dry mixture).
7) Mix until the ingredient disappears in the mixture. At this point it looks like a thick frosting; mix the boiling water at low speed.
8) Using a rubber spatula scrap the mixing bowl and stir in the chopped semi sweet chocolate.
9) Divide the batter in two small cake pans if you require 3 layers or a single large pan if making twin layer.
10) Bake for 45 minutes if making a large single cake. Check if the tester comes out clean.
11) Cool down the cake on a wire rack. Slice the top crown using a long serrated knife gently in sawing motion. Set 2 layers aside and crumble the crown portion of the cake for decoration.
For frosting:
1) Beat using a stand mixer heavy all the heavy cream until stiff peak, add cream cheese and vanilla sugar mix again and refrigerate it for 30 minutes.
For assembly:
1) Put 1 of the cake round layer on a plate or the cardboard base. Top it up with the about 1/3 portion of frosting spread it using a metal icing spatula. Top with second layer cut side down and frost the side and the top.
2) Smooth the frosting roughly. Now cover the cake with the cake crumbs gently pressing the crumbs into the frosting with your fingers. Refrigerate the cake until served at least 1 hour. Cover it loosely to avoid any smell from other food in refrigerator.

BON APPETIT...

Chocolate Cherry Dump Cake

Chocolate & Cherry is definitely a match made in heaven so is this recipe. A quick, scrumptious, yummy "Chocolate Cherry Dump Cake". It is named so because u actually don't mix any of the ingredients and dump everything in a baking dish and after 30 minutes you get this beautiful gooey cake out. This rustic cake can be ideally made with a cherry pie filling and a chocolate cake mix. But I am making it here from scratch for all who doesn't have an access to these ready made mixes near them.

Serve :            2
Preparation time:     45 minutes


Ingredients:

For cherry pie filling:
Cherry:             2 cups (pitted)
Sugar:               1/2 cup
Corn starch:      1 tablespoon
Water:              1/4 cup

For cake mix:
All purpose flour:    1 cup
Butter:                    50 grams (cold cut in small pieces)
Cocoa powder:       1/4 cup
Baking powder:       1 teaspoon
Salt:                         1 pinch
Sugar:                      1/4 cup (fine granulated sugar, I am using Vanilla Sugar)
Vanilla essence:         1/2 teaspoon

To assemble:
Butter:                     1/2 cup (melted)

 Method:

1) For cherry pie filling heat a saucepan and add cherry, sugar, water at medium flame for 5-7 minutes until soft and cooked. Mix cornstarch with 2 tablespoon of cold water and mix it in the cooking cherry mixture. Let it cook for another couple of minute. Set aside.
2) Sieve together flour, cocoa powder, baking powder, and salt. Add cold butter and mix it using a back of spoon or finger tip. It should resemble a fine bread crumb after mixing well. Add fine sugar and vanilla essence, mix well. Cake mix will look like a dry brown, crumb like of a powder.
3) Preheat the oven at 190 degree celsius. To assemble take a baking dish spread the cherry pie filling at the base top a thin layer or cake mix evenly.
4) Spread the melted butter over the cake mix using a spoon to make it wet.
5) Bake at 180 degree celsius about 30 minutes. The cherry will be bubbling from inside and cake topping will be hard to touch.

6) Let it cool for 10 minutes before you serve. Serve warm as it is or with a cold vanilla ice cream or cold whipped cream.

BON APPETIT..

Pretzel Nest Cookies

I wanted to make a quick and easy recipe to end up this kid's series on my blog. Saw this nest like cookies on web and thought of making it. Pretzel nest cookies are real quick and easy recipe. It will certainly fascinate your kids because of its vibrant color and chocolate flavor. A pretzel is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe. The pretzel shape is a distinctive symmetrical looped form, with the ends of a long strip of dough intertwine brought together and then twisted back onto itself in a certain way ("a pretzel loop"). Pretzels in stick form may also be called pretzels in the English-speaking context. We are using a sweet pretzel stick for this recipe. This can be a good do-it-yourself food for Easter week vacation for kids.

Serve:     3-4 (makes 10 cookies)

Preparation time:      20 minutes

Ingredients:

Pretzel sticks:                       20 sticks (broken into less than 1 inches irregular size)
Milk chocolate:                    100 grams
Butter:                                  1 teaspoon
Mini Cadbury eggs:               20

Method:

1) Break the pretzel stick into less than one inches irregular size. Keep it aside.
2) Break the milk chocolate bar in small pieces. Microwave it for 30 seconds, mix with a spoon.
3) Add butter and microwave again for 30 seconds. Chocolate will melt completely. Microwave for few more seconds if required.
4) Mix all the pretzel stick in to the melted chocolate. Let it coat well.
5) Put some cooking oil in your hand and start making nest shaped cookies using your hand. Put it on a butter paper. Work fast as chocolate will start getting hard. Put it again in microwave for few seconds if chocolate is getting hard to use.

6) Put it in freeze for 10 minutes to harden.
7) Decorate with colorful mini cadbury eggs. See the lovely smile on your kids face and enjoy these tasty cookies with them.

BON APPETIT..

Grapes Dumbbell

“Grapes Dumbbell” as the name suggests this recipe helps you exercise your sweet tooth without an extra pound. It is a supper fast and three ingredient recipe. Yes, you heard it right, Grapes, Chocolate and Cashews. Make these small bite sizes sweet for your deserts or starters and enjoy it with family and friends.

Serve-    4

Preparation time-    15 minutes

Ingredients:

Grapes:                        20 large sized (seedless)
Milk Chocolate:           100 grams
Cashews:                     15 pieces
Toothpick:                   10 numbers

Method:
1)  Grate or slice the chocolate bar and melt it in a microwave for 30 sec. You can melt the chocolate on a double boiler also. Keep it warm.
2) Grind the cashews roughly to get a bread crumb like consistency.
3) Insert the grapes from both the side of toothpick. Make all the pieces together and dip both the side in chocolate. Dip it back in cashew crumb.
4) Freeze it for 10-15 minutes and serve cold. It can be made in advance before the any dinner/ lunch party.

BON APPETIT...

Choco Orange Smoothie

Chocolate and orange combination is a match made in heaven. It is not as popular as chocolate and cherry or chocolate and raspberry, but it’s definitely not behind in taste. This smoothie can be used as a dessert if made a bit thick like mousse. Cacao (raw chocolate) is an excellent source of magnesium and vitamin C, high in antioxidants, and good for your heart, brain, and teeth. It also contains nature’s feel good chemical, the amino acid tryptophan. Oranges are also high in vitamin C, and a good source of potassium, folate, and vitamins A and B1.

Serve     2
Preparation time :                      3 minute
Cooking time:                            3 minute


Ingredients:

Orange:                              2 small
Chocolate:                         20 grams (chopped) Substitute-Drinking chocolate
Soy Milk:                           1 cup
Honey:                               2 tablespoon

Method:
1) Peel oranges and chop chocolate.
2) Put all the ingredients in a blender until smooth.
3) Pour in to glasses and serve cold.

BON APPETIT..

Whole Orange Chocolate Cake

This Dense, dark, devilishly delicious cake will be gone even before you can think of keeping it. This yummy cake it made using whole orange. Yes you are right whole orange, no wastage expect few seeds. An amazing recipe with the goodness of orange and chocolate. You can have this with your tea or coffee any time of the day.

Adapted minimally from bbcgoodfood.com

Preparation: 40 minutes
Cook time:   1 hr 20 minutes

Ingredients
Seville orange:                      1 medium
Butter:                                  For greasing
Milk Chocolate:                    50 grams (broken into pieces)
Eggs:                                    3 medium
Sugar:                                   1 cup
Sunflower oil:                        1/2 cup
Cocoa powder:                     2 tablespoon
Plain flour:                             1 cup
Baking powder:                     2 teaspoon
Vanilla Essence:                     1 teaspoon

For Icing:
Plain white chocolate:             100 grams (Broken into pieces)
Double cream:                        2 tablespoon

Method:


1) Pierce the orange with a skewer or a sharp knife. Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let it cool.
2) Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a  round cake tin.
3) Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
4) In a large bowl, lightly beat the eggs, sugar and oil.
4) Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate.
5) Sieve in the cocoa, flour and baking powder in separate bowl. Mix well to the liquid mixture and pour into the tin.
6) Bake in the centre of the oven for 35-40 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 25 minutes and cover with foil if it is browning too much.)
7) Allow to cool for 10 minutes in the tin, then turn out on a wire rack to cool completely.
8) To make icing, put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, and then stir until smooth. Or just microwave it for 1 minute and mix well. Set aside until firm enough to do icing over the cake - up to 5-7 minutes.
9) Transfer the cake to a serving plate. Using a icing cone make your pattern over the top. You can also decorate with strips of candied orange peel.

BON APPETIT..

Choco Banana Coffee cake

Coffee cakes are typically single layer cakes that may be square or loaf-shaped rectangular cakes, or they may be ring shaped. Coffee cakes may be flavored with cinnamon or other spices, seeds, nuts and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle. A class of cakes intended to be eaten alongside coffee as part of a breakfast meal or that may be eaten during a "coffee break" or offered to guests as a gesture of hospitality on or around a coffee table.

Ingredient:

Banana:                               1 large ( 2 small) ( mashed in a blender)
All purpose flour:                 1 1/4 cups
Sugar:                                  1 cup
Cocoa powder:                    1/4 cup
Salt:                                     1/4 teaspoon
Eggs:                                    2 medium
Butter:                                  2 tablespoon
Sunflower oil:                       1/2 cup
Milk:                                    1/4 cup
Lime juice:                            2 teaspoon
Baking powder:                    1 1/2 teaspoon
Vanilla essence:                    1 teaspoon
Walnut:                                1/2 cup (Chopped)

Method:

1) Preheat the oven at 180 degree celsius and line a baking tray with baking parchment
2) In a large bowl sieve together the flour, cocoa, salt and baking powder.
3) In a separate bowl mix oil, butter and sugar using an electric whisk until pale and creamy.
4) Add egg one at a time whisking continuously.
5) Add banana, milk and lime juice. Whisk at low speed for 1 minute.
6) Add vanilla essence. Mix well.  Add all the dry ingredient and fold it.
7) Pour it in the tin and sprinkle the chopped walnut  and bake it for 30-35 minutes or until the tester come out clean.

BON APPETIT..

Strawberry Layered Dark Chocolate Cake (Eggless Diet Cake)

The first garden strawberry was grown in France during the late 18th century. From then to now supermarket are full of these small fruits with characteristic aroma, bright red color, juicy texture, and sweetness. Strawberry and chocolate are universal combination. Today I am trying a cake in same combination with strawberry filling and dark chocolate frosting. Best part is its Eggless and Butter less :)

Ingredients:

For Cake:

Cake flour:                                    1 1/2 cup

Sugar:                                            3/4 cup

Unsweetened cocoa powder:         1/4 cup

Baking powder:                             1 teaspoon

Salt:                                               1/4 teaspoon 

Hot water:                                      1 cup

Vegetable oil:                                 1/2 cup 

Distilled white vinegar:                    1 tablespoons

Vanilla extract:                               1 tablespoon 

For Filling

Whipping cream:                            100ml

Strawberries:                                  50 grams chopped

Sugar:                                             4 tablespoon

Balsamic vinegar:                            1/2 teaspoon (optional)

Vanilla extract:                                1/2 teaspoon

For Icing

Dark chocolate:                              100 grams

Creme fraiche:                                4 tablespoon 

Unsalted Butter:                             1 teaspoon

Method

1) Preheat oven to 180ºC with rack in the centre. Line the bottom baking tin.

2) Mix together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.

3) Add water, oil, vinegar, and vanilla in a large measuring cup.

4) Add to the dry ingredients and whisk just until combined

5) Bake until a toothpick inserted in the centre comes out clean, for 35-40 minutes.

6) Cool cake on a rack, slice into two. 

7) Boil strawberries, sugar, vanilla essence and balsamic vinegar in a sauce pan, and simmer till it becomes thick. Cool completely.

8) Beat cream to medium stiff peaks, and gently fold in cooled strawberry mixture.

9) Layer the cake with filling in between and place the second slice over it. Allow to rest in the fridge for about 30 minutes.

10) Place the grated chocolate, butter and 3 tablespoon creme fraiche in a heatproof bowl and microwave for 20-25 seconds. You can also simmer it in pan until the chocolate melts. Stir well to combine both into a smooth ganache.

11) Give the cake one basic thin coating with this ganache, and reserve some for piping decorations.

12) Add the remaining 1tablespoon cream and mix until smooth. You can use this for piping your favourite pattern for decoration. Refrigerate it tell serving.

BON APPETIT..

Doubled Layered Tart With Chocolate Custard

There are few foods that people feel as passionate about, a passion that goes beyond a love for the "sweetness" of most candies or desserts. For the true chocoholic, just thinking about chocolate can evoke a pleasurable response. Today's recipe is for all those chocolate lovers, a doubled layered tart with chocolate pudding. It is a perfect combination of creamy soft pudding and a brittle & crunchy tart.

Ingredients

Tart Shell Pastry:
All-purpose flour:                                2 cups(some more for dusting)
Sugar:                                                 3 tablespoon
Salt:                                                    1/4 teaspoon
Unsalted butter:                                   3/4 cup (cold and cut into small chunks)
Egg:                                                    1 large separated
Ice water                                            2 tablespoons (some more if needed)

Filling:
Heavy cream:                                       1 cup
Milk:                                                    1/4 cup
Semisweet chocolate:                            200 grams (chopped)
Sugar:                                                   2 tablespoon
Salt:                                                      1/4 teaspoon
Eggs:                                                     2 large, at room temperature

Method:

1) To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with your fingertips until the mixture resembles coarse crumbs.
2) Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend. Pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky.
3) Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic. Refrigerate for at least 30 minutes.
4) Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick.
5) Carefully roll the dough up onto the pin and lay it inside a 9-inch tart pan. Press the dough into the pan so it fits tightly. Press the edges into the sides of the pan.
6)Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
7)Preheat the oven to 180 degrees celsius. Bake for 30 minutes, using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown.
8) Set aside to cool and lower the oven temperature to 150 degrees celsius.

9)To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges.
10)Remove from the heat, add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated.
11)Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.
12) Take out the cooled tart shell which will be a bit shrunk from the size of tart pan. Carefully place it back at in the centre of the tart pan and pour 1/4 of the chocolate mixture outside the tart in the pan. Its a tricky step so do it carefully. Pour the rest of the filling inside the tart shell.
13) Bake at 150 degrees Celsius for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away.
14) Cool for 4-5 hours before cutting. Enjoy this sinful delight with your kids.

BON APPETIT..