Baking | Coffee Dark Chocolate Roulade … for when March rolled in #coffee #dessert #‎KitchenAidProBaker2015‬

“When you celebrate, there is sure to be cake.”
Florence Ditlow

Coffee Dark Chocolate Roulade Coffee Dark Chocolate Roulade … that’s what I made because I was craving coffee in cake. It’s been a while since I did coffee in a dessert. Roulade or Swiss Roll also because a load of my friends have been making them of late, and yes, I got tempted. First it was Himanshu, then Ruchira. Yesterday, I sauntered into the kitchen with no specific plan in mind, and this is what I came up with. Was yum! Hit the right coffee spot!

KitchenAid Inida Probaker 2015Just a short while ago, I got an email confirming that I made it to KitchenAid India’s Probaker challenge, one of top 50 Indian home bakers. It’s going to be a fun challenge, and for me, hopefully will give me more creative exposure. Will be baking with friends, and cannot wait to see how differently ‘baking minds‘ think when presented with similar ingredients. ‘Marching‘ ahead in anticipation!

Spring I love this month. Come March, and there is inspiration galore. The weather fills you with energy, the air is nice and crisp, new blades of grass, ladybugs, flowers… so much INSPIRATION! There’s also something terribly inspiring about a cake that rolls. It’s a whole lot of fun too! My recipe for a V E R Y simple roulade lives in my head. I’ve made it with variations for years. 3 eggs, 1/2 cup sugar, 1/2 cup flour. Quick, simple, fun!

Coffee Dark Chocolate Roulade

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”. Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate butter cream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or “Yule log” is a traditional French Christmas cake roll, often decorated with frosting made to look like bark.

I find it comforting that everything sits snug inside a cake. It’s a funny way to look at it, but nice. One of my most memorable ones was a savoury Ricotta & Spinach Roulade from Ottolenghi. That was special and carried trademark Ottolenghi flavours and philosophy. Fresh, seasonal, simple. And then another, the Raspberry Pistachio Swiss Roll {or Spring Roll to herald in Spring one year!}

GF Mango Almond Quark Roulade I’ve done a couple of gluten free ones as well. Those I loved heaps! A GF Mango Almond Quark Roulade and a GF Strawberry Almond Roulade. I also like that you can customise them to moods and ingredients on hand. So Spring often sees loads of strawberry flecked roulades, while summer will definitely see a mango and cream. Oh and summer will also see an ice cream roulade. That is even more fun!

Coffee Dark Chocolate Roulade This one went the  coffee way. I prettied it a lil too as everything came together really quick which meant extra time. I had forgotten how soon these come together. With March still quite cold, the bake cooled a lot faster too. So I saved some ganache in a piping bag and did some free hand doodling over the roll. Wasn’t sure if the contrast would work, but I think I did OK. It looked pretty, subtle but pretty!

Barnis {Indian Pickling Jars}Oh and before I go, did I show you the very sweet Barnis {Indian Pickling jars} I got in the mail 2 days ago? My dear and very talented food blogger/food stylist friend Sanjeeta mailed them from Chennai. It was love at first sight. I couldn’t resist filling one with coffee beans and sneaking them into the frame!

Coffee Dark Chocolate Roulade

You can find loads of COFFEE in my desserts here. That’s my most favourite flavour ever!

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Also find me on The Rabid Baker, The Times of India

Baking | Dark Chocolate Mousse Cake … for the love of baking & blogging

“Bake with love…”
Manuela Kjeilen

Dark Chocolate Mousse CakeChocolaty, chocolaty, chocolaty, this Dark Chocolate Mousse Cake is a chocolate lovers delight. Make ahead and not very difficult, it’s a lovely cake to make for a special occasion.The instructions might appear a little involved, but once you read them a couple of times, you can see it’s not to difficult. After all, a special occasion cake must have ‘some work’ to make it special!

Dark Chocolate Mousse Cake So the other day Simi asked on FB…I think valentine’s day dessert is more to feed the blog than the valentine. Seriously, who agrees with me ??? It was quite interesting {and quite predictable too} to see blogs well fed over V Day! It’s been a trend for a few years now. Come V Day and loads of RED pops up across the globe! Such fun to see the creativity.

Dark Chocolate Mousse Cake I am quite the same. The blog must be looked after, in turn the love shared with the readers. That the family gets to eat the goodies is just purely coincidental and good fortune IMHO!  I don’t think I could’ve attempted so many different techniques and desserts religiously over the years had it not been for this little blog!

Dark Chocolate Mousse Cake This cake happened also because of the KitchenAid contest. I spoke about it when I recently shared the Wholewheat & Oat Butterscotch Blondies recipe. It’s a fun contest, even if only for participation sake, and Ruchira’s been telling us for long to send our entries in. I think I got lazy, until the bakeware arrived. Then the mind began to think.Kumquat & Strawberry Tiramisu Charlotte I first thought a Charlotte like the Kumquat & Strawberry Tiramisu Charlotte. With strawberries really painting the bazaar red, chocolate seemed a good pairing. So the saviordi went chocolate, and eventually I settled for a dark chocolate mousse filling. The mousse might make for a really nice stand alone mousse dessert too, after you play around with quantities a bit. That seems a likely possibility in the near future.

Kumquat & Strawberry Tiramisu Charlotte The saviordi recipe is based on a basic one I used a while ago when I did a tiramisu from scratch, zabaglione, mascarpone from scratch and all. That was one marathon baking session, and I can’t imagine what possessed me! As compared to that, this cake is an absolute cake walk!

Dark Chocolate Mousse Cake So go on, try baking this cake someday. Be creative, take a leap of imagination. Do a genoise sponge base if you like, with a liqueur spiked mousse. Maybe a coffee chocolate combination, maybe vanilla orange, or a salted butter caramel swirled in there somehow. The possibilities are infinite, with baking fun galore!

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Also find me on The Rabid Baker, The Times of India

Baking | Wholewheat & Oat Butterscotch Blondies … KitchenAid – bakeware review & the quest for Probaker

“There was a mood of magic and frenzy to the room. Crystalline swirls of sugar and flour still lingered in the air like kite tails. And then there was the smell-the smell of hope, the kind of smell that brought people home.”
Sarah Addison Allen

Wholewheat & Oat Butterscotch Blondies Wholewheat & Oat Butterscotch Blondies … chewy, fudgy, mildly gooey and full of buttery goodness. Once you try these you just might get cured of your dark chocolate brownie passion, for a bit of course. I’ve made blondies in the past, yet somewhere along the way the charm waned off. This one bowl recipe turned out to be a different story altogether. A wholegrain and healthier version too!

Baking, eggs, oatsThen quite some time back I read of someone making blondies with coconut in them. I’ve harboured a grudge against coconut for long. Since we were studying down south, everything had some form of coconut in it. I’d had enough of it. As time passed, each time I reached for a chocolate in a box, you guessed it, always coconut. Bleh!Coconut Milk Based DessertsThanks to food blogging and more exposure than I could ever dream of, I gradually overcame my dislike for it. I discovered coconut big time in cooking. Curries, smoothies, even dessert. A Coconut Buttermilk Kaffir Lime Panna Cotta recipe developed for Saffola Fit Foodie … I knew that coconut and I could be good friends.

Wholewheat & Oat Butterscotch Blondies I now liberally use dessicated coconut and always have some on hand. The husband visited the US a short while ago and thanks to Ruchira, his list for shopping included cinnamon and butterscotch chocolate chips. The cinnamon of course went to her … take a look at her Chocolate Chilli Cinnamon Chip Cookies. The butterscotch chips stayed home with me and are mean little bits, addictive to boot. And they make some really mean blondies too! Wholewheat & Oat Butterscotch Blondies With healthier twists and wholegrain baking the war cry at home, I took a chance with these blondies … wholewheat flour, healthy good oats, brown sugar instead of white and some coconut in these. Of course a generous dose of the deeply flavoured butterscotch chocolate chips and magic was created. The son couldn’t get enough of them. YUM! Mama, these are the best ever. Trying to stretch my now dwindling supply of butterscotch chocolate chips, I am careful how often I bake with them. The batches are rationed now.Wholewheat & Oat Butterscotch Blondies Then one day some really good quality bakeware arrived from a new line that KitchenAid India recently launched. It was time to bake another batch of the Wholewheat & Oat Butterscotch Blondies to try out the bakeware. The quality speaks out loud. Heavy weight, durable, great finish! So while I was baking the blondies, ideas began forming in my head as to what I could send in for the contest they are running. Currently thinking something chocolate, let’s see what I can come up with.

KitchenAid India is hosting a nation-wide campaign for Pro- Baker, the first ever national campaign which targets passionate home bakers from across the country. They are inviting entries through  their micro-site and we will host regional competitions at each level with a finale in New Delhi.KitchenAid ProBaker KitchenAid has been delivering premium standards of quality, versatility, and precision to the home kitchen for almost a century now and has everything you’ll want to stock in your baking armour. Providing oodles of culinary inspiration and convenience to the passionate baker, this year KitchenAid decided to find India’s first ProBaker. This search is far and wide to 4 cities, where KitchenAid with the help of its celebrated chef jury will mentor and judge the first KitchenAid Probaker. Lots on stake; nationwide spotlight, amazing prizes at every quest, a chance to meet your favourite chef and the opportunity to be the next baking legend.

Can’t wait to be part of this epic quest? Click here to Participate and visit website to know more!

Wholewheat & Oat Butterscotch Blondies If you are a passionate home baker and are up for the challenge, you must join in too. I think it’s going to be fun, and a great learning experience as well. Culinary inspiration is always welcome. Hurry up and participate, last day for the entry is 28th Feb! There’s not a lot of time left!

Oh… and I hope you’ve participated in the Philips Rice Cooker Giveaway. Do remember to leave a comment here!

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Also find me on The Rabid Baker, The Times of India

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