Tag

chocolate

So much chocolate. So little time!

Dark Chocolate Cheesecake with Wine Macerated Strawberries is really as good as it sounds and looks, and tastes even better. The cheesecake is a chocolate lovers delight – deep, dark, rich, sensuous, indulgent, sinful. With so many superlatives, I might well throw another in. It’s dead S I M P L E too! Make it ASAP and you’ll know just what I mean.It’s a recipe I’ve minimally adapted from Ruchira @ Cookaroo. She’s quite the best ‘chef’ I know. Her recipes are always quick, simple and foolproof. I’ve made this Dark Chocolate Cheesecake before and it was SO GOOD that I couldn’t wait to make it again.The recipe now lives in my head. I go about tweaking it here and there depending on what I have on hand. It’s a keeper!  Minimal fuss, maximum taste! I throw it together in my Thermomix and it takes under 20 minutes to come together. I used digestive biscuits the last time. Didn’t have digestives on hand this time, so I threw in Hobnobs instead. Just as good! I do a lot of chocolate desserts, simple ones mostly. Simple recipes like these leave you a lot of time to think about what more you can do. I could have just gone naked {ahem} with the cheesecake, but a luscious rich chocolate ganache takes this beautiful Dark Chocolate Cheesecake to a delicious new level. How could I skip it. The cake was for a birthday, so now something had to be celebratory, I mean a little more celebratory. Also, so much time on hand makes me fidgety. I just have to do something more!

I thought maybe salter butter caramel and had visions of gooey goodness dripping off the edges. Yet when I opened the fridge, I saw a box of juicy fresh strawberries and I knew I had to have them on some way. Maybe do strawberries in balsamic vinegar? No, no, strawberries in red wine screamed the bottle of Shiraz at me.You might remember these Lamb Chops with Red Wine I made recently, best I’ve ever made. Rosemary, garlic, and a limited edition Shiraz came together ever so beautifully to create this dish with so much character and loads of depth. There was some wine left over, so red wine macerated strawberries it was going to be.Anything on my kitchen counter becomes an ingredient in my recipes. Loads of fresh oranges and star anise sitting pretty on the counter could only mean one thing. They would help flavour my macerated strawberries. In went the zest of an orange and a few star anise. They created delightful undertones as you can well imagine.The result was a flavoursome, beautifully coloured red wine topping which tastes as good as it looks. Here you go, the recipe is a must try. For me, it’s the only chocolate cheesecake recipe I’ll ever need! Thank you Ruchira ♥!

Dark Chocolate Cheesecake Red wine macerated strawberries
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Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @ thegreatcookaroo.com. You won’t need another recipe ever! Can be made 2-3 days ahead of time.
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Dark Chocolate Cheesecake Red wine macerated strawberries
BigOven - Save recipe or add to grocery list
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Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @ thegreatcookaroo.com. You won’t need another recipe ever! Can be made 2-3 days ahead of time.
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Ingredients
Ganache
Red wine macerated strawberries
Servings: people
Instructions
Biscuit base
  1. Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter, whiz again to mix. Press into 8″ loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
  1. Preheat oven to 160C.
  2. Place all ingredients of the filling in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
  3. Pour into crust, and bake for an hour. Leave to cool in the oven, then cover and chill for 4-6 hours, better overnight.
Red Wine Macerated Strawberries
  1. in a non reactive bowl, put in the strawberries, star anise, orange zest and brown sugar. Stir to mix, then pour in the wine. Stand covered in the fridge overnight.
  2. Discard the star anise, and strain the strawberries. Reserve in a bowl. Place wine in a small saucepan with a quarter cup orange juice, and simmer until thick and syrupy. taste and adjust sweetness if required. Cool slightly, then pour over the strawberries.
  3. Ladle the strawberries over the ganache. If the syrup is thin, reduce it further until nice and thick. Cool and pour over strawberries.
Ganache
  1. Place chocolate and cream in a heatproof bowl. Heat in microwave for 1 minute. Whisk​ with a balloon whisk​ until smooth. Cool about 30 minutes, then whisk​ again​. Chill until a little f​irm. Whisk once again till glossy and smooth, and holds peaks. Spread over​ chilled cheesecake.
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“If chocolate is the answer, the question is irrelevant.”
Unknown

Wholegrain Chocolate Buckwheat Sablés … dark chocolate, a mix of wholegrain flours, a little all purpose too, brown sugar, sea salt, of course butter. All these come together to make an eggless cookie, the indulgent sablé,  a quintessential round French shortbread cookie. Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Even better since the recipe is eggless. The only sablés I’ve tried before were Dorie Greenspans famous World Peace Cookies, ones that I loved. She’s since reinvented them into an even more delicious version that I just discovered.

With wholewheat and buckwheat in this buttery chocolaty shortbread, I didn’t expect things to go so well. Can safely say these are my best chocolate shortbread cookies to date, best eggless cookies too! They’re inspired and adapted from Chocolate Sables @ The Boy Who Bakes, and HE is so good in everything he bakes! These are great for the festive cookie platter, fab for hanging off the tree and make a great gift too.I did a batch for Diwali earlier, and now a cookie cutout one for Christmas. With hand made wreaths using the perennial local ‘Mor Pankhi’, a genus of coniferous trees, it was a lot of fun. Made the wreaths for the Teabox Christmas shoot earlier in November, which was a fun & creative shoot. Here’s a peak of a couple I shot on the side, and you can see more on their website.You could always add some tea leaves into the cookies to make this a chocolate tea shortbread. Now that’s an idea I might work on. Until then, here are Wholegrain Chocolate Buckwheat Sablés, eggless cookies loaded with chocolate, and almost wholegrain, with the goodness of buckwheat {kuttu ka aata}. Great comfort food, great for the holidays.

What is your favourite Christmas cookie to bake?

Wholegrain Chocolate Buckwheat Sablés
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Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Wholegrain Chocolate Buckwheat Sablés
BigOven - Save recipe or add to grocery list
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Print Recipe
Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Ingredients
Servings: dozen
Instructions
Dry Mix
  1. Stir dry ingredients in a bowl to mix. Reserve.
Wet Mix
  1. Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth.
  2. Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard.
  3. Bring the dough together, either make a cylinder like roll, cling-wrap and chill for a couple of hours.
  4. Alternatively, you could always use the dough for cut out cookies.
  5. Preheat oven to 170C
  6. Place on parchment lined cookie trays
  7. Bake for 12-15 minutes until just firm to touch.
  8. Cool completely on cookie racks
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Rich Spiced Hot Chocolate

“A land of promise, a land of memory, a land of promise flowing with the milk and honey of delicious memories!”
Alfred Tennyson

Rich Spiced Hot Chocolate might well be the simplest thing to enjoy this season. It’s simple things that matter, and with recipes like these, ingredients are of prime importance. You can’t go wrong if you use good quality ingredients. This Rich Spiced Hot Chocolate is just that. Indulgent too. Made with Premium Milk from Mother Dairy, single origin couverture chocolate, dark cocoa, vanilla beans and spices from South India, it’s hard to go wrong. The milk was the biggest surprise though!Rich Spiced Hot ChocolateIt’s the best milk I’ve ever had! Words of praise from a dairy lover at home, one who lives to enjoy a chilled good glass of milk. The genes are the same. I love everything dairy too, but I am always surprised by how advanced his taste-buds are. One sip of the newly introduced Premium Full Cream milk from Mother dairy swiftly knocked his current favourite from another brand right off. It’s so good that I don’t even need flavouring mama he exclaimed!Mother Dairy Premium MilkThis new variant from Mother dairy which has the highest FAT content of 7% along with 9% SNF is ideal for those looking for a rich milk diet and also for folk like us who enjoy making home-made sweets, ghee and curd. It offers 15% extra malai {cream} in comparison to full cream milk. For someone like me who makes clarified butter / ghee at home every weekend, this new variant is ideal. I increasingly use clarified butter or ghee in baking now, and as my preferred medium of fat in cooking now that winter is here. The greens use mustard oil, and almost everything else goes the ghee way! Tadka is always ghee, the ‘icing on the cake’! Sarson ka Saag, Mustard GreensThink little ghee cakes, think shortbread with ghee, think stuffed radish and cauliflower parathas, and think dollops of melting homemade sweet butter on hot sarson ka saag! After all in India, Ghee is equivalent to love. Finger licking good stuff this! There is just so much you can do with this indulgent product. I can only imagine setting Greek yogurt at home now. Also simmering a rice pudding into creamy goodness, maybe a tapioca pudding or a chocolate oat pudding too.

Rich Spiced Hot Chocolate

Rich Spiced Hot ChocolateWith a traditional Indian households still enjoying the top of milk cream for so many reasons, the malai that the premium milk yields is impressive. Just 2 litres boiled, cooled and chilled overnight offered almost a cup of malai. This Dark Chocolate & Walnut Wholewheat Cake is a nostalgic favourite with ‘top of the milk cream’ or ‘malai’. It brings back memories of  the quintessential ‘malai’ or ‘top of the milk cream’ cakes from yesteryear. Decades ago, every Indian household use to boil milk, collect the top of the milk cream, use some as is and  make sweet butter of the rest. The more adventurous ones used to bake a delicious homey comforting cake with ‘malai’.Dark Chocolate & Walnut Wholewheat Cake, Malai CakeThen the mind wanders into more delicious spaces like a lighter panna cotta, maybe a Vietnamese coffee. The possibilities are endless as I grabbed the few remaining pouches from the kid who is happy to guzzle down his new favourite. To prove my point to him that the milk makes things oodles better, I quickly stirred him a Rich Spiced Hot Chocolate. With winter around the corner, this drink is a winner, a simple winner! It’s a great hit with kids and adults alike. In summer I’d do a chilled version in bottles which is equal fun and very addictive!Masala Kadhai DoodhThen to dive into the past, how can I not make my husbands childhood favourite, a Masala Kadhai Doodh. This is where dessert meets milk, a quintessential Indian favourite, a concoction you would find across North India. It’s simple, it’s bursting with goodness and flavour AND a big hit always. It’s quite similar to a thandai, infinitely customisable.Masala Kadhai DoodhMasala Kadhai Doodh is simply simmered with a powdered nut & spice mix in a large kadhai or wok for the flavours to steep and milk to thicken. Only with this high fat content milk, the time to thicken is substantially decreased. I used a mix of almonds, melon seeds, cardamom, nutmeg, a pinch of turmeric and saffron.Gajar ka halwa, Rich Indian Carrot PuddingWe are a dairy loving home, and I set yougurt at home everyday. With quite a welcome high fat content, Mother Dairy’s Premium Milk yields far tastier home made yogurt, paneer, quark etc. It is also far easier to use in puddings, traditional kheers, halwas. With winter here a gajar ka halwa is calling my name. Simmered in this beautifully thick milk, I can only imagine how good the end result will be. What would be your favorite way to use this?

Spiced Rich Hot Chocolate
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Good quality ingredients and a simple simmering results in this indulgent Spiced Rich Hot Chocolate. Use a full fat milk like Mother Dairy Premium Milk for best results.
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Spiced Rich Hot Chocolate
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Good quality ingredients and a simple simmering results in this indulgent Spiced Rich Hot Chocolate. Use a full fat milk like Mother Dairy Premium Milk for best results.
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Instructions
  1. Place milk, star anise, cinnamon, vanilla bean and sugar in a heavy bottom pan and simmer for 15-20 minutes for flavours to steep.
  2. Add the chocolate and cocoa powder, stir often to mix, and simmer gently until the chocolate melts.
  3. Sieve and serve immediately, else steep for an hour, then reheat and sieve before serving.
Recipe Notes

Note: You can add a shot of Baileys irish Cream for an adult version. You can also add or remove spices as required. This also makes a nice chilled spiced chocolate milk. Stir well or sieve before serving.

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