Tag

chocolate

Dark Chocolate Wholewheat & Walnut Cupcakes “That is one good thing about this world
…there are always sure to be more springs.”
L.M. Montgomery

Dark Chocolate Wholewheat & Walnut Cupcakes, indulgent little treats for days when you want something to go from simple to simply delicious in a matter of minutes. These wholegrain cupcakes are just that and more. Easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!

Dark Chocolate Wholewheat & Walnut Cupcakes These cupcakes are inspired by the very sweet Shikha of Cocoka, a friend for life, one I met at my very first food styling workshop with Darter. She’s been difficult to shake off, and has attended each one of the other workshops, the sweetheart that she is. So she baked these absolutely delicious cupcakes in these absolute stunning liners, with the most delicious ganache on top for our last food styling workshop at Lodi.Darter Food Styling Workshop, The Lodi, New Delhi

Food Styling Workshop Lodi 3

Food Styling Workshop Lodi She also gifted me some of those beautiful Spring like cupcake wrappers when I waxed eloquent about them. Non stop! I couldn’t believe how pretty they were. So here I was, armed with the prettiest ever cupcake wrappers and a need to bake that very day. Maybe something chocolate, possibly brownie cupcakes. With Spring here, the weather brilliant, these cases were all I wanted to use.

Dark Chocolate Wholewheat & Walnut Cupcakes Setting off to make home made butter in the KitchenAid Stand Mixer, which is a BREEZE by the way, I stole some cream just because. Just because I suddenly remembered this top of the milk cream {malai} cake, Dark Chocolate & Walnut Wholewheat Cake I had made a while ago, falling prey to a similar feeling then. So here you are, cupcakes adapted from that cake, cupcakes that came out really YUM. Wrappers like these must be the reason because they inspire you to excel!Dark Chocolate Wholewheat & Walnut Cupcakes Honestly, good aesthetics give me a spring in my step, a reason to enjoy what I do a little more. What I didn’t manage very well was the piping as I haven’t piped ganache onto cupcakes in eons. Guess that’s what I will be practicing next, in my dreams immediately if not on cupcakes. Shikha received several SOS calls and now I am a little better educated. Her tips – let the ganache rest a bit, then whisk it again before piping. Notes taken for next time! Oh and by the way, Shikha @ Cocoka has the most fun baking classes in Delhi. You can read more about that at NDTV Food.

Dark Chocolate Wholewheat & Walnut Cupcakes
Recipe Type: Dessert
Cuisine: American
Author: Deeba Rajpal
Prep time:
Cook time:
Total time:
Serves: 6 cupcakes
These Dark Chocolate Wholewheat & Walnut Cupcakes are easy to stir together with almost staple pantry ingredients, they are light, moist and full of chocolaty flavour. Have them as they are ‘naked’ if that’s your call, else spruce them up with a sinful dark chocolate ganache, some sprinkles if you like, and voila! You have magic {if I may say so myself}. That these are wholewheat, use jaggery as a sweetener and top of the milk cream or ‘malai’ make them worth the try!!
Ingredients
  • Cupcakes
  • Wet Mix
  • 85ml top of the milk cream {malai}
  • 75g jaggery
  • 1 egg
  • 1/2 tsp vanilla extract
  • Dry Mix
  • 85g wholewheat flour
  • 30g Cocoa
  • Pinch salt
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 50g walnuts, chopped
  • 50g butterscotch chips, optional
  • 75ml buttermilk
  • Ganache
  • 225g 52% dark couverture chocolate, chopped
  • 100ml low fat cream
Instructions
  1. Preheat the oven to 180C. Place 6 cupcake wrappers on a baking tray {or line a 6 mold muffin tray}
  2. Place dry mix ingredients in a bowl, and stir well to mix
  3. Place the wet mix ingredients in bowl of stand mixer, and whisk at speed 4 for 2-3 minutes. Mixture might look slightly curdled but that’s OK.
  4. Gently fold in 1/3 of dry mix, followed by half buttermilk. Repeat ending with dry mix.
  5. Spoon into cupcake/muffin cases, 3/4 full. Bake for 35 minutes, until tester comes out moist with a few crumbs hanging. Cool on racks.
  6. Serve warm or at room temperature if sans frosting. If you are frosting them, cool completely before piping the ganache on.
  7. Ganache
  8. Place chopped chocolate and cream in a heatproof bowl and run at high in the microwave for 1 minute. Stir until smooth, then leave it to rest to cool and thicken. Whisk again before piping.
  9. Pipe onto cupcakes with a star nozzle.
Serving size: 6-8

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Wholegrain Dark Chocolate Almond Biscotti“So much chocolate, so little time.”

Wholegrain Dark Chocolate Almond Biscotti … chocolate yet again because it was a hurried baking batch. Same story, different biscotti. With the better half set to travel and a last minute change in plans, I had little to almost no time to bake. I hurriedly threw these together this morning adapted from a recipe from Smitten Kitchen. One stop over at Deb’s blog, or leafing through her cookbook, leaves you inspired to hit baking mode.

Wholegrain Dark Chocolate Almond BiscottiFor me chocolate is one of the easiest and most forgiving mediums to bake with. With my hashtag #makehalfyourgrainswhole, I can blindly experiment, knowing in the end we’ll have something edible, if not delicious. Going the whole food way has been possibly one of the most satisfying journeys of my life, if not the most exciting. Makes me want to constantly experiment, try new things. That makes life a lot less mundane too. This biscotti did just that giving me room to change things around.Wholegrain Dark Chocolate Almond BiscottiHazelnuts out. Almonds in. I added butter since I often find biscotti a little ‘skinny’ or dry. Personal choice definitely but a delicious end nevertheless. I also added dark couverture chocolate just because I like cookies that have deep, chocolaty flavour. Cocoa powder often is not enough to get you the indulgent edge. Since I threw these together with limited time on hand, I cut the slices quite thick. Taking advice from Ruchira, next time I will freeze them a bit to try and get thinner biscotti. That is my dream and hopefully I get there one day. Biscotti with plain flour behaves a lot easier for thin slices, is also easier to handle. Thick chunky biscotti is a healthy trade off I guess!!

Recipe: Wholegrain Dark Chocolate Almond Biscotti your picture

Summary: Comfort cookies with deep chocolaty flavour, and toasted almonds just hitting the right notes. Wholegrain Dark Chocolate Almond Biscotti might just be the answer for comfort food; never mind what the question is!!

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

  • 75g almonds, toasted, roughly chopped
  • 50g unsalted butter
  • 75g dark chocolate
  • 1 tbsp espresso powder
  • 3 eggs
  • 1 tsp vanilla extract
  • 150g wholewheat flour
  • 60g all purpose flour
  • 40g almond meal
  • 30g good quality cocoa powder
  • Pinch of salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 200g brown sugar

Method:

  1. Preheat oven to 180C. Line a heavy baking tray with parchment.
  2. Melt the butter and chocolate in the microwave, 1 min. Stir until smooth, then stir in espresso powder.
  3. In a large bowl stir together wholewheat flour, plain flour, almond meal, cocoa powder, salt, baking powder, baking soda, sugar and chopped almonds.
  4. Place the egg and vanilla extract in bowl of stand mixer. Whisk on high speed for 15 seconds, then add melted chocolate mix and stir on low speed for 15 seconds to combine.
  5. Add the dry mix and run mixer for 20-30 seconds on slow speed to combine. Don’t over work.
  6. Turn out onto work surface and divide into 2. Form into 2 long flat logs about 8-10″ long {or as desired}
  7. Transfer to prepared baking sheet, brush gently with water, and sprinkle over with brown sugar.
  8. Bake for 20-25 minutes, until firm to touch.
  9. Remove tray from oven, allow to cool for 5-10 minutes, then slice at an angle as thin as you like with a good sharp serrated knife.
  10. Reduce oven temperature to 150C. Return the sliced cookies back to the tray, cut side down {and up of course!} and bake for a further 20-25 minutes until crisp and dry.
  11. Cool completely on racks before storing.

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The Rabid Baker, The Times of India

White Chocolate Cheesecake with balsamic strawberry topping“All you need is love. But a little chocolate now and then doesn’t hurt.”
Charles M. Schulz

White Chocolate Cheesecake with balsamic  strawberry topping, music to this bakers ears. I’m not one for cheesy baking on V Day; possibly the last one who’ll bake for the day. Yet, I am a sucker for good recipes that catch my eye, and this one certainly did. A white chocolate cheesecake with ingredients as many as the fingers on my hand would tempt any baker or cheesecake lover. It certainly tempted me!

White Chocolate Cheesecake with balsamic strawberry toppingThe minute I saw BetterButters fun video, part of their V Day series, to get men into the kitchen to bake something simple for their loved ones, they had me in the loop. If the first frame lists 5 simple ingredients, 4 of which are already there, then what’s to stop this rabid baker? Not much!! All it took was a trip to the local grocery store, grab some cream cheese, also some thyme that happened to be there, and I was set. I always have strawberries at home since they are so much in season these days.

Thyme, food styling, food photographyIt’s a simple recipe, S I M P L E. Make sure you see the video twice. First to enjoy the ease, and next, if you are like me, to jot down the steps. Else grab someone a willing soul, asking them to play the video as you go along. One thing I always do is follow the main recipe as is the first time. This was super fun, and I am going to bake this again soon. You know the other thing what I loved about the recipe? The natural quintessential cheesecake sink in the centre that holds the delicious filling.

White Chocolate Cheesecake with balsamic strawberry topping A few things I might change. Maybe make the white chocolate cheesecake with quark the next time around. I am not a huge fan of Britannia Cream Cheese as the slight saltiness creeps through and takes away somewhat the joy and beauty of white chocolate. Talking about white chocolate, make sure you use good quality white chocolate. With as little as 5 ingredients in the cheesecake, each one counts in the end.

White Chocolate Cheesecake with balsamic strawberry topping This is a great great recipe for beginners, for bakers, for cheesecake lovers and especially for people like me who need a springboard for creativity. I have already begun dreaming of what else I can do with this. For now, enjoy it as it is, a beautiful White Chocolate Cheesecake with balsamic  strawberry topping. You could even do a light jelly topping that BetterButter did, but try this recipe you must! You can download the BetterButter app here – https://play.google.com/store/apps/details?id=in.betterbutter.android

Recipe: White Chocolate Cheesecake your picture

Summary: White Chocolate Cheesecake with balsamic strawberry topping  is a great  recipe for beginners, for bakers, for cheesecake lovers and especially for people like me who need a springboard for creativity. You could even do a light jelly topping that Better Butter did, but try this recipe you must! Makes a 7″ cheesecake

Prep Time: 10 minutes
Total Time: 1 hour
Ingredients:

  • White Chocolate Cheesecake
  • 200g white chocolate, melted {I used white baking chocolate}
  • 200g Cream Cheese {Britannia}
  • 4 egg, separated
  • pinch of salt
  • 1 vanilla bean, scraped
  • 1/2 tsp strawberry extract
  • Topping
  • 150g strawberries, quartered
  • 40g brown sugar
  • 1-2 tbsp water
  • 1 tsp balsamic vinegar
  • 1 vanilla bean shell
  • 1/4 tsp freshly ground black pepper
  • Garnish
  • Fresh strawberries, thyme

Method:

  1. White Chocolate Cheesecake
  2. Preheat the oven to 180C. Line a 7″ dessert ring or a loose bottomed baking tin.
  3. Place egg whites with a pinch of salt in the bowl of a stand mixer and whisk until stiff peaks form
  4. In the meantime, place the melted white chocolate, egg yolks and cream cheese in a large bowl and whisk until smooth. Add vanilla and strawberry extract and whisk again.
  5. Add 1-2 tbsp of the beaten whites to loosen the mixture, then gently fold the rest in. I turned the chocolate mix into the bowl of the KitchenAid stand mixer as it is a large very convenient bowl to mix in.
  6. Transfer batter to prepared tin and bake for 15 minutes. Reduce temperature to 150C and bake for a further15 minutes. Fina;y reduce the temperature to 120C and bake for another 15-20 minutes.
  7. Allow to cool completely in tin, then chill for a few hours or overnight. Gently demold and place on serving platter.
  8. Top with strawberry topping, and scatter fresh thyme over.
  9. Topping
  10. Place all ingredients in a heavy bottom non-reactive saucepan. Simmer gently until thick and jam like. Taste and adjust sweetness if required. Cool. {Can be made a day or so in advance}

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