Chocolate Cake which is a Dream

Chocolate Dream Cake

Here is something one can relate to as' Death By Chocolate'. It is dense, terribly chocolaty, and a chocoholic's dream cake. Use your favourite kind of chocolate to ensure its success. I like dark chocolate best and generally use at least 50% cocoa content. If you want to recreate this old-fashioned decadent dessert that has always been loved by both young and old, I recommend using dark chocolate rather than milk chocolate.

Eating it at room temperature is best, but again, a personal preference. There are many who prefer it chilled. I am guessing you will want to try that out for yourself.

Made this last month for our foodie group called PER

Prepare two 33 cm/ 10-nch round pans with parchment and butter.
Preheat the oven to 160 C| 325 F

Cake
200 g/7 oz butter
200 g/7 oz dark chocolate
9 large egg yolks
1 cup fine white sugar
6 large egg whites

Ganache` icing

1 cup cream
1 tbsp butter
1 tbsp sugar
375 g/ 12 oz dark chocolate

In a pan over the lowest heat, melt the butter and chocolate together. It should not boil. Keep aside 

In a large metal bowl, whip the egg yolks and sugar for approximately 8 minutes, until light in colour and it leaves ribbon like trails. 

In another large bowl, beat the egg whites until soft peaks form. 

Prepare to incorporate the 3 parts of the cake. Pour the melted chocolate into the egg yolks. 
Once it is all mixed in, start folding the egg whites into thirds. Start with 1/3rd. Gently and lightly fold them into the egg yolk and chocolate mixture. Repeat with the remaining 
Pour into the prepared pans. 
Bake in the oven for 22 minutes. Test the cake in the centre of the cake with a skewer before removing it. It should be clean. 

While the cake is baking, prepare the ganache. 
In a pan heat together the cream, butter and sugar until just warm. Do not allow it to boil. 
Add the pieces of chocolate to it. Cover. Turn the stove off and leave it to melt for 10 minutes. 
Mix lightly, just until smooth. Allow it to cool until it is thick yet soft enough to apply to the cakes. 

Once the cakes are cooled, Loosen the sides, overturn the cake on a cake plate, and pour 1/3rd of the ganache over the cake. Place the second cake over the ganache and continue to ice the cake with the remaining chocolate ganache. 

Refrigerate if the cake is for the next day. Remove from the oven for at least an hour or two before serving.
The cake will be dense yet soft to eat.

Tips

Eggs should be at room temperature for best results. 

Egg whites must be clean as a whistle. Even a drop of egg yolk will not allow them to beat well. The bowl and the beaters must be clean for success. 

If your sugar is slightly larger, run it through a grinder you may have. 

If you are unsure of putting the chocolate on a stove, put it on a pot of boiling water and allow it to melt with the ''steam''. First reduce the heat to a simmer, then place the pan of chocolate over it. Do not allow the pan with the chocolate to touch the water. Remember, we need to allow the steam to rise. 

This cake is dense and rich. One can only eat little slivers. Although this cake will make 10 generous slices, more or less can be eaten from it depending on the age group. 
A bowl of fresh berries, whipped cream, vanilla ice cream, and a cup of coffee go well with it. 

I often like to add a few drops of cognac or rum to my chocolate ganache. 
It cuts the sweetness and enhances the chocolate flavour. 
Add this after it has all melted and before you allow it to cool and turn into the right consistency to become a ganache.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Readers Comments
11th October 2017

Dilnavaz Shroff Congratulations Niloufer! Terrific milestone! For me there is an obvious choice of my favorite....the absolutely yummy, moth watering chocolate cake you made especially for us! Kudos!

Blueberry and Apple Cobbler

Blueberry Cobbler

Fresh fruit makes a delicious dessert. Blueberries and apples are always a great combination, perfect in the autumn and winter months. Top it with a crumble or a cobbler and serve it with some fresh cream or ice cream of your choice.

Blueberries and apple cobbler

Serves 8 to 10

Preheat the oven to 175C /350 F. Keep an oven proof deep dish, with a capacity of approximately 1.5 liters or 6 cups of liquid aside for the pudding to be baked in.

For the filling

1 tbsp salted butter

260 g/9 oz fresh blueberries

454 g/1 lb hard apples; granny smith or other

½ cup soft brown sugar

250g/8oz soft cream cheese, mascarpone or any other

Heat the butter in a skillet and add the sugar until it melts and bubbles. Add the peeled sliced apples and caramelise them lightly. Remove it from the fire and add the blueberries. Give them a good mix. Tip it all into the baking dish. Whip the cream cheese with a spoon until smooth. Spoon it in large dollops all over the fruit. Keep aside.

For the cobbler

 95 g/3 oz salted butter chilled

1 ½ cup sifted plain flour

1 tsp baking powder

1/2 tsp salt

¼ cup brown sugar

Zest of one fresh lemon

½ cup full cream milk

In a bowl, sieve the flour, baking powder, salt, sugar, and lemon zest. Rub the butter into it until it resembles crumbs. Make a well in the centre and add the milk. Mix it into a soft ball of dough.

 

Break this into 8 to 10 pieces, top it all over the dish.

Bake in a preheated oven of 175C /350 F for 30 minutes, or until golden brown and the dough is cooked through.

Let it rest for 10 minutes and serve.

Tips

If blueberries are not available, you may substitute them with blackberries or even raspberries. Goose berries and cherries may also be an option of choice. Add an extra tablespoon of sugar if the fruit is extra tart.

Frozen packets of berries are often available.

Use any hard apple in season. If you prefer to leave the peel of the apples on, simply wash them well.

While brown sugar is healthier, caster sugar may also be used.

Use your favourite cream cheese.

You can serve this pudding with vanilla ice cream or double cream if you desire.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Chocolate log

Chocolate Chili Rocky Road is a simple yet impressive dessert. Perfect to take along as a gift for a friend to your next dinner party; It can be made days ahead. What I enjoy most is the option of adding your personal favourite nut, chocolate, and biscuit! Pick the best dark chocolate you enjoy, yes you may use your favourite milk chocolate too. 
The Marzipan adds to the luxurious feel. The Chili is such a huge burst of flavour to the palate, don't frighten yourself off before having tried it out once. The pistachios give it sweetness and a punch of green and perhaps the best substitute for these are Macadamia nuts. A delicious, fun to prepare family recipe.

Serves 12 persons.

Ingredients


300 gm  broken ginger biscuits
200 gm  broken walnuts
200 gm chopped pistachio
1/2 cup  pickled sweet and slightly hot red round peppers 
200 gm marzipan in small pieces

600 gm dark chocolate
8 oz salted butter
2 tbsp golden syrup
2 tbsp cognac 

In a bowl toss together  the biscuits, walnuts, pistachios, peppers and marzipan 

Melt over simmering water the dark chocolate, butter golden syrup and cognac

Spoon the dry ingredients into the melted chocolate mixture.

Prepare a loaf pan approximately  22cm x 12cm or 9x5 inches by lining it with a overlarge piece of cling film that should be falling over the sides.

Pour into the prepared loaf pan. Put it into the fridge and allow it to solidify. Then close the cling film and leave to store.

Tips
Dried cranberries or tart cherries can be substituted for the pickled peppers.
Rum can be substituted for cognac.
Corn syrup can be substituted for golden syrup.
Crisp sweet butter biscuits are easily interchangable for ginger biscuits.
Can be frozen for up to 1 month.

For wonderful Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine.

 For more amazing recipes try
Niloufer's Kitchen French Bistro
or
Niloufer's Kitchen Spanish Tapas

Readers Comments
11th October 2017
Aniheeta K. Cooper I love love the chocolate log...I've made it twice and received compliments for the same. I added candied ginger chopped finely to it with dried cranberries instead of the chilli pepper rounds...

Crepe Cannoli

An exclusive from Niloufer's Kitchen

The Crepe Cannoli

This is an exclusive recipe that was created many years ago in Niloufer's Kitchen after eating a dessert on my travels to Australia. It became very popular among friends and family and its time to share this yummy goodness.

While an authentic Cannoli is fried dough that is filled with sweet ricotta cheese; a local delicacy of Sicily. I have filled whipped sweet cream cheese into crepes which are then rolled into the tube shape to showcase the what could be a take on a cannoli. It is soft and delicious; the perfect romantic celebratory dessert?

Freshly prepared pancakes

Sweet cream cheese filled crepes served with assorted fresh berries

Fresh Summer Berries

Will make and fill 10 crepes

Beat together until smooth

250 gm/8oz creamcheese; at room temp
pinch of salt
12 tbsp icing sugar
2 tsp vanilla

slowly add until light and fluffy
3/4th cup fresh cream




Stop the machine at least twice to scrape down the sides for a more uniform result. Continue to beat until thick. Taste for sweetness if desired.

Fill the crepes with the filling generously. roll each one and place in an oven proof dish. 
Warm in a preheated oven of 300F/150C degrees for 5 to 7 minutes at most.  
Serve with fresh berries of choice. 

Tips

If you wish to see a video on how to flip a crepe click and watch now.

Use your favourite cream cheese, preferably one that has a 'sweetness' to it.

If you prefer, 'tuck' the sides of the crepe in before rolling. This will prevent the cheese from oozing out when you warm them.

The prepared cream cheese filling; to showcase its consistency.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is an award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

For more delectable desserts and delicious recipes download the e-books available from
read.amazon.com
Niloufer's Kitchen :French Bistro
Niloufer's Kitchen : Persian Fusion
Niloufer'sKitchen: Moroccan Cuisine

Caramel Walnut Tarts

Caramel Walnut Tarts


Little bites of delicious caramel and walnuts in a pâte sucrée (sweet shortcrust pastry). 

Caramel is my favourite in any form. I created this very simple and elegant sweet treat for a high tea I had to prepare last month; it was most appreciated and well received. 

You can make your own pastry and caramel. But if you prefer, you can buy it all at a good delicatessen and simply put it together. Store it in a box for up to 3 days. Do not refrigerate as it will get hard.

Serve with vanilla bean ice cream or warm spiced ice cream, such as cinnamon, cardamom, or star anise.

In a pan, make the caramel.

On a medium-high flame, melt

1 1/4 cup sugar

Swirl over the heat until the colour is beautifully amber.

Remove from the fire and add 1 cup of cream over the caramel. This will splatter, so be careful.

Add 1 tsp coarse sea salt

1 tbsp of Tahitian vanilla extract

Optionally add 2 tbsp Rum

Mix in this - 1 cup broken bits of walnuts

Pastry

This will fit a 25 cm/ 10-inch pie plate with about a third to spare.

In a food processor, using the pulse button, mix until it forms a soft ball, leaving the side of the bowl.

Do not overwork. Put it on a flat surface and bring it together with your hands.

2 1/2 cups flour

1/4 tsp salt

200 g/ 7 1/2 oz salted butter

100 g / 3 1/2 oz icing sugar

2 egg yolks

1 tsp vanilla extract

optionally 1 tsp fresh lemon juice

Let this stand for 20 to 30 minutes. Roll out the dough and fit it into a pie plate. (You may have some dough left over for a smaller pie). In a preheated oven of 175 C | 350 F, bake this for 22 minutes. It should be slightly golden in colour and should be completely baked.

Let it cool.

Tips

Fill in with 48 mini tart pies or a large pie crust that has been baked and is ready to eat.

Keep the extra pastry for smaller pie shells. Freeze it wrapped in cling film. Put it in the fridge for 24 hours before reusing it for the perfect consistency.

To make caramel the easy way, you can melt 1 1/2 cups of your favourite toffee with 1/2 cup of cream, adding a little cream at a time until it is perfectly mixed.

Add a drop of vanilla extract and rum for added flavour.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala 

For more recipes of dessert and more click

Niloufer's Kitchen: French Bistro from read.amazon.com.

Tangerine Mandarin Mousse

    

Narangi nu Souffle | Tangerine Mandarin Souffle

 

My childhood in a bowl! The smooth, fluffy, cloud-like texture; the subtle sweetness of orange with a burst of lemon; and the chilled dessert (always prepared in the very same souffle dish my mum had), melting in my mouth after a delicious overload of Dhansak and jhinga na kavab with all the trimmings, is my food memory of lazy Sunday afternoon meals with family and friends. The leftovers of this dessert were fought over, and it was a fight worth winning. Back in the day, homemade souffles and mousses were always treated with great envy. They were a treat on any day.   

While the freshly squeezed juice of any variety of oranges will work, mandarins or tangerines, narangis or kinoo, give it the freshest flavour.

I am sharing this amazing family recipe of over 75 years with the hope that its simplicity helps the recipe continue its journey for many decades more.

Serves 6

 

Chill a 6-cup glass bowl or 6 ramekins

 

7 g/ 0.25 oz packet of gelatine

4 eggs, separated

1 cup sugar

1 cup orange juice, freshly squeezed

1 lemon-juiced

1 lime-juiced

¼ tsp salt

1 cup whipping cream – see tips

Bloom the gelatine by dissolving the packet in 1/4 cup of water and waiting 3-5 minutes for it to swell.

In a pan, combine all the ingredients: egg yolks, beaten well; sugar; juices of the orange, lemon, and lime; and salt.

Cook the mixture over a low flame, stirring constantly until it thickens and coats the back of a spoon. Remove from the fire and, while still hot, add the bloomed gelatine, stirring until all of it is dissolved. 

Beat with an electric beater till smooth and sieve it through to ensure there are no egg or orange pieces left in the mixture. It must be chilled over an ice bath or in a chiller until it is ''just set''. It must still be very wobbly but not runny.

In another bowl, whip 1 cup of cream until it forms soft peaks but not stiff peaks. Fold the cream into the orange mixture.

In a clean bowl, whip together 2 egg whites until stiff but not dry.

Gently fold 1/3^rd of the egg whites into the orange mixture. Then add the rest of the egg whites very lightly, folding them in gently until just mixed. Pour into the chilled bowl or individual ramekins immediately, as it will start setting. Cover it with clingfilm or a lid.

Refrigerate before serving with fresh oranges. 

 Tips

To bloom properly the water should be at room temperature.

Whipping cream has 35 % fat and works well. Single cream has 18% fat, double cream has 48% fat, and clotted cream has 55% fat.

Chilling the dishes first will keep the souffle from separating or melting, especially if your kitchen is very hot.

 Photo courtesy Niloufer Mavalvala 

For more amazing recipes click and download

Niloufer's Kitchen: French Bistro

http://www.amazon.com/dp/B00J2KMB4C

Read about the Huffington Post article by Niloufer's Kitchen. 
Click now The French In My Food

Pavlova

 Pavlova

Created as a masterpiece to honour the great ballerina Anna Pavlova, this scrumptious dessert is served on a perfect meringue which has a crunchy shell yet a sticky gooey center filled with lavish spoonful of sherry custard cream topped with fresh fruits. Generally served in the summer time there is much discussion on the bragging rights.

Anna Pavlova was born in Russia and died in the Netherlands at the young age of 50. She is the first ballerina to start her own ballet troop that toured the world. Legend has it that the pavlova was created during her tour of New Zealand in the 1920's. It is now an equally popular dish in Russia, New Zealand and Australia and often served on festive occasions.

Nectarine strawberry and blueberry make a delicious combination. - making small 

individual meringues like snow balls and cracking them from the top to fill it up is delicate and fun.

                          Pavlova family style is easier to prepare. You can pipe the top of the meringue or                                                              simply make a dip using the back of the spoon.

Step 1 is the Meringue Shell

Step 2 is filling the shell with Crème pâtissière 

The final product topped with fresh fruit of  your choice.

The Meringue Shell
3 large egg whites
1/4 tsp cream of tartar
1 cup fine sugar

Preheat the oven to 275 F/ . Beat the egg whites and  cream of tartar until it is frothy and comes together and then start adding the sugar very slowly 1 tbsp at a time until soft peaks are formed  and it turns glossy.
Spread out on a 9 inch/23 cm buttered paper placed on a tray or in a buttered oven proof pie dish. Using the back of the spoon smooth it out making a dip in the center as in the picture below. Be very gentle. If you wish to make the edges fancy, place  one third of the meringue in a large piping bag and finish it with edges. Bake for 1 hour until a light pinkish hue appears. Turn the oven off and allow it to cool inside the oven. This is the ''drying'' process of the meringue.


Creme Patisserie
2 cups cream
3 tbsp flour
1/2 tsp salt
1/2 cup sugar
2 egg yolks
1 tsp vanilla
1 tbsp sherry
In a pan mix the sugar flour salt and cream. Whisk to cook over a low flame. Bring to a boil for a minute or two.
In another bowl mix 2 egg yolks vanilla and sherry, mix it well. Now add 1 tbsp of the hot mixture to the egg and beat it well. This will temper the eggs so they don't curdle. Now through a sieve push the egg mix into the cream mix and keep mixing. Bring it back to the stove for a minute to allow the eggs to cook through. Keep stirring to keep it smooth. Put a piece of cling film over the custard so it does not form a skin over it.

Fruits
you will need two cups of prepared fruit for this recipe.
Choose firm fleshed fruits that do not disintegrate quickly. Prepare them by peeling and dicing. Toss in a bowl. Cover tightly and keep refrigerated for up to 24 hours. Add a touch of lime or lemon juice, a pinch of salt and a dash of sugar to bring out all the flavours. 

Tips

An electric hand beater is perfect for this. 
The pie dish is what you will serve it in. It cannot be removed  on a platter once baked.
The egg whites must be at room temperature.
3/4 tsp of lemon juice is a good substitute for cream of tartar.
Do not over beat and dry out the egg whites, the test to see the soft peaks is to remove the beater from the bowl and if the little peak of meringue on the edge of your beater is glossy and stays pointed it is done.
You can make small individual ones if you prefer, reduce the baking time to 45 minutes. This quantity will make 12 small meringue shells.

A mango Pavlova is also delicious with a few blueberries tossed in it for colour. Peaches are delightful too. Adding a teaspoon of Sherry or Limoncello is also an option to consider specially if you think your fruits are not as delicious as they look.

Your meringue will depend a lot on your weather. If it is damp and rainy it is very hard to get a crisp dry meringue. 

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  .

Click Creme Patisserie  for other optional recipes on Niloufer's Kitchen using this custard.

For more delicious recipes download 
Niloufer's Kitchen: French Bistro
http://www.amazon.com/dp/B00J2KMB4C

Read more about Niloufer's Kitchen in the Huffington Post Bloggers Club. The French In My Food.

Readers Comments

April 01, 2018 Zubeida Mirza Tried the pavlova on Easter weekend Niloufer Mavalvala!! 
Was a huge success!!

                                             Practical application of french cooking class

Busboosa

Arabic by descent, this egg free sweet is rooted from Egypt. A typical dessert from the Nile. Abundantly available in Syria, Turkey, Iraq, Lebanon, Iran and even Greece, each one in slight variations according to  the abundance of local produce; like the nuts and the rosewater and orange blossom.

Here is my variation of this delightful treat. This is a fool proof family recipe that I share. Be adventurous and try adding your favourite nuts and the essence you enjoy most.

A touch of saffron, some pistachios or walnuts perhaps? 

Moist and delicious

Busboosa

Beat with in an electric beater

1 cup yogurt

½ tsp salt

add in alternately

1/2 cup melted butter

1 cup fine sugar

now add 2 cups semolina ~ preferably coarse and not fine.

Pour the whole mixture into a flat, buttered, pie plate. Spread the top with almonds and bake in a  preheated oven at 350F/180C till golden brown and quite firm. It will take about 50 minutes.

In the meantime prepare a simple sugar syrup mixing

1/2 cup water

1 cup sugar

Bring this to a boil, lower the heat and check for it to become sticky; aik tar no seero.
Check if it is correct by dipping a spoon into the syrup then hold it over the pan and allow the liquid to stream down. The final drops will be a longish slow drip wiry and thick. When perfect remove from the fire and add

1/2 cup salted butter

1 tsp of lemon juice

Mix it well and allow it to cool.

When the Busboosa  is ready to come out of the oven, turn the oven off. Immediately pour all of the sugar syrup, covering the surface all over, cover the Busboosa  with a plate or foil and leave inside the oven to soak for 10 minutes.

Serve warm or at room temperature.

For more recipes try my e-cookbook
Niloufer's Kitchen: Persian Fusion

http://www.amazon.com/dp/B00OSMWS74

For Parsi Food recipes click The Art of Parsi Cooking; reviving an ancient cuisine.

To download an e-book click https://read.amazon.com

Photo credit Sheriar Hirjikaka

Readers Comment
February 09th, 2015

Mehreen Uneeb My attempt! It's sooo yummy!

Like · Reply · 6 hours ago