…the remaining meringue in this way. Remove skillet from the heat. To make Chocolate Custard Sauce : Beat egg yolks until thick in a large bowl; gradually add remaining ¾ cup sugar. Beat in cocoa & a pinch of nutmeg until well blended. Strain milk from the skillet a little at a time into the yolk mixture, beating briskly until well blended. (Make sure it does not curdle). Return cocoa mixture to skillet & keep stirring constantly over lo…
…film/plastic and place in the fridge. Add espresso/Instant coffee, melted chocolate, cocoa powder to the remaining dough and mix well to combine. Pat and shape the chocolate dough into a rectangular block (2 inches in width & height , 6 inches in length). Do the same with the vanilla dough. Wrap in a plastic/cling film and refrigerate for an hour or until firm. Cut each block of cookie dough into desired size for checkering along the length o…
…e cake batter to a pink shade and strawberry essence to flavor it. For the Chocolate Hearts: Bake the chocolate cake batter in a square or rectangular pan. Cool the cake completely and then use a sufficiently small heart shape cookie cutter to get heart cut outs. Eat the extra scraps or use it for other desserts which include cake. I baked the cake in a Bundt baking pan/tin but if you do not have one you may use a loaf tin or any baking tray you a…
…delicious glaze options for you to select from… Refrigerate excess glaze. Chocolate Glaze : For 30 small doughnuts Ingredients : ¼ cup unsalted butter 1/3 cup warm Whole Milk ½ tbsp. Light Corn Syrup 1 tsp. Vanilla Essence ¼ cup Dark/White/Milk Chocolate(grated) 1 cup sifted Confectioner’s Sugar (Icing Sugar) or to taste Procedure : Combine butter, milk, corn syrup and vanilla essence in a saucepan and heat over medium heat until the butter is me…
…vanilla chequered bar cake using a Victoria sponge cake recipe & used chocolate butter icing to sandwich & cover the cake. I have also baked banana cakes with all purpose flour (maida). This is the first time I am trying out an eggless cake without sugar & with whole wheat flour & honey. This is Sunita Bhuyan’s recipe which I felt was different & wanted to try it out. Above all I liked her idea of chequering! I…
…set aside. In a sufficiently large & heavy bottomed pan combine white chocolate, condensed milk, unsalted butter & a pinch of salt. Heat the pan on a low flame & keep stirring till the chocolate melts completely. Remove from heat; stir in vanilla essence. Fold in the pistachios, & cherries. Pour the contents in the prepared tin & smoothen the top. Cool the fudge completely at room temperature & then refrigerate the fudge u…
…mango cake but finally decided to include our other two favorite flavors – Chocolate and Vanilla. I was imagining how it would taste with three strong flavors and then finalized on baking it because it would triple our joy! Besides, you can enjoy this combination throughout the year as canned mangoes and frozen pulp is always easily available. Above all, tomorrow is the 3rd Anniversary of my blog “Hilda’s Touch of Spice” and this beautiful and del…
…or 3 tsp. Instant Coffee 2 tbsps. Brandy or Rum 50 gms. Cocoa pwd. Grated Chocolate for garnishing (optional) Procedure : In a sufficiently large bowl, whisk egg yolks, sugar & 1tbsp. brandy/ rum till thickened. In another bowl whisk the egg whites until very stiff. Combine mascarpone cheese by spoonfuls in the yolk mixture till well mixed & thickened. Next, lightly fold in whipped cream, stiff egg whites & leave to rest in the fridge…
…ge Jelly 2 tbsp Icing Sugar Water To Decorate : Orange / Sweet Lime Slices Chocolate Vermicelli Method : In a sufficiently large bowl, beat eggs with sugar until white & fluffy (I used an electric beater). In a separate bowl, sift together flour & baking pwd. Pour fanta & oil into the egg mixture & blend carefully. Then add flour mix into this & fold in gradually with a spoon. This mix will now have a light & foamy te…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….