Molten Lava Cake

Molten Lava Cake

From   Mummy Ka Magic

Prep: 55 minutes

Cook: 20 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Molten chocolate seeping out of the cake is a sight to behold and taste to enjoy

Ingredients

  • Cocoa powder ¼ cup
  • Refined flour (maida) 1 cup
  • Butter 1 cup
  • Condensed milk 1 cup
  • Baking powder 1 tsps
  • Baking soda ½ tsp
  • Milk as required
  • Dark chocolate, melted 1 cup
  • Keya Sri Lankan Cinnamon Powder ½ tsp
  • Chocolate ganache 1 cup

Methods

  • Preheat oven at 180ºC.
  • Take butter and condensed milk in a bowl and cream with wooden spoon till light.
  • Sift together flour, cocoa powder, baking powder and baking soda into the butter mixture and fold in well. Add milk and fold in till well combined to make a smooth batter.
  • Fill a piping bag with the batter and pipe out into individual silicon muffin moulds filling them upto ¾.
  • Place the moulds on a baking tray, place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool down to room temperature.
  • Whisk melted chocolate till smooth and tempered. Pour the chocolate on an OHP sheet and spread with a spatula. Refrigerate till semi-set.
  • Add Keya Sri Lankan Cinnamon Powder to the chocolate ganache and mix well.
  • Slice off the rough upper part of the baked muffins. Use a small cookie cutter to make a hole in the centre of the muffins, cutting through. Place the prepared muffins on serving plates.
  • Reserve some of the cinnamon flavoured chocolate ganache and put the remaining into another piping bag.
  • Reheat the reserved ganache in a microwave till hot.
  • Pipe the flavoured ganache the muffin holes filling them upto half.
  • Use a cookie cutter to mark discs of the size of the muffin on the semi-set chocolate on OHP sheet. Refrigerate again till fully set. Discard the extra chocolate.
  • Place one chocolate disc on each muffin. Pour the hot chocolate ganache on the disc and let it melt.
  • Serve immediately.
American Apple Pie

American Apple Pie

Prep: 35 minutes

Cook: 40 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

  • Apples

An all-time favourite – apple pie gives a lot of comfort

Serving Suggestion : Serve with vanilla ice cream.

Ingredients

  • Green apples / cooking apples, peeled, sliced and cored 6
  • Refined flour (maida) 1½ cups + 2-3 tbsps
  • Frozen butter cubes 1 cup
  • Sugar 2 tsps
  • Cinnamon (dalchini) powder 1 tsp
  • Nutmeg (jaiphal) powder ¼ tsp
  • Lemon juice 1 tbsp
  • Soft butter ¼ tsp + as required
  • Salt to taste

Methods

  • To make pastry dough mix 1½ cups refined flour, salt and 1 tsp sugar in a bowl. Add frozen butter cubes and rub it in with your fingertips till the mixture resembles breadcrumbs. Add 5 tbsps water and knead gently to make smooth dough. Wrap in moist muslin cloth and refrigerate for 10-15 minutes.
  • Take apples, 2-3 tbsps refined flour, 1 tsp sugar, cinnamon powder and nutmeg powder in another bowl and mix gently so that the apple slices do not break. To prevent apple slices from turning black, pour lemon juice over them and mix gently.
  • Bring out the dough from refrigerator and divide into 2 equal parts. Knead both halves lightly.
  • Spread a plastic sheet on the worktop and place one portion of dough in the centre. Fold the plastic over and roll out the dough into a disc an inch bigger in diameter than the 9 inch pie mould or pie dish. Similarly roll out the second portion of the dough.
  • Preheat oven to 200 ºC.
  • Remove the plastic gently and place 1 disc in the pie dish. Flatten it on the base and along the edges of the mould so that excess dough sticks out. Trim the extra dough and put the pie dish in the refrigerator to set.
  • Once firm, pierce it all over with a fork. Spread 1 tsp butter and then spread apple mixture evenly on the base. Sprinkle 2 tbsps of the sweet apple mixture water on top and dot with some butter.
  • Place the second disc over the filling, covering it completely. Trim edges. Make a few slits in top so that the steam can escape. You may use the leftover dough trimmed from the edges to make a design on the top.
  • Brush the top crust with butter before baking. Place the pie dish in the preheated oven and bake for 40 minutes.
  • Cut into wedges and serve warm with vanilla ice cream.
American Mixed Fruit Floats

American Mixed Fruit Floats

Prep: 30 minutes

Cook: 5 minutes

Method: Easy

Course: Dessert

Type: Fusion

Key Ingredients:

  • Pineapple
  • Melon
  • Orange

A delightful dessert, it will be enjoyed by both children and adults

Ingredients

  • Coconut, grated 3 tbsps
  • Pineapple (annanas), cut into small cubes 1 cup
  • Melon (kharbooj), cut into small cubes 1 cup
  • Orange, peeled, seeded and cut into small pieces 1
  • Orange juice 1 cup
  • Vanilla ice cream as required

Methods

  • Heat a non-stick pan, add coconut and toast on high heat for 5-6 minutes or till well browned.
  • Set aside a few pieces of pineapple, melon and orange.
  • Put remaining pineapple, melon, orange and orange juice in a mixer and blend.
  • Half fill serving glasses with this mixture. Top with scoops of ice-cream, reserved fruit pieces and roasted coconut and serve immediately.
Baked Coffee Cheesecake

Baked Coffee Cheesecake

By Hi Tea

Prep: 15 minutes

Cook: 2 hours

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

  • Digestive cookies
  • Instant coffee powder
  • Kahlua coffee liqueur

Cheesecakes come in various flavours and this one will be particularly appreciated by coffee lovers

Ingredients

  • Digestive cookies 200 gms
  • Instant coffee powder 215 gms
  • Kahlua coffee liqueur 100 ml
  • Melted butter 100 gms
  • Dark chocolate, grated 50 gms
  • Chocolate chip cookies 100 gms
  • Cream cheese 500 gms
  • Sour cream 50 gms
  • Whipping cream 50 gms
  • Eggs 3

Methods

  • Preheat oven to 100º C.
  • Put cookies, melted butter, grated chocolate and chocolate chip cookies in a mixer jar and blend.
  • Transfer the mixture into a cake tin and spread evenly.
  • Take cream cheese in a bowl and whisk till smooth. Add sour cream and whipping cream and whisk. Slowly add eggs and whisk. Add Kahlua coffee liqueur and coffee powder and mix well.
  • Pour this mixture on top of the crust in the cake tin. Place the tin in the preheated oven and bake for 2 hours.
  • Cool down to room temperature and then chill in the refrigerator. Cut into wedges and serve.
Fruit Cake

Fruit Cake

By Hi Tea

Prep: 9 hours

Cook: 60 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

  • Mixed dry fruits
  • Refined flour

Make this rich cake during special occasions and treat your loved ones

Ingredients

  • Mixed dry fruits, chopped and soaked in rum overnight 350 gms
  • All purpose flour 200 gms
  • Butter 200 gms
  • Brown sugar 350 gms
  • Sugar 50 gms
  • Eggs 2
  • Cinnamon powder 1 pinch
  • Clove powder 1 pinch
  • Baking powder 3 gms
  • Salt to taste

Methods

  • Preheat oven to 180º C. Grease a ring cake mould.
  • Take butter, brown sugar and sugar in a bowl and whisk till smooth.
  • Add eggs, all-purpose flour, cinnamon powder, clove powder, baking powder and salt and mix well.
  • Add dry fruits and mix well.
  • Pour the mixture into the cake ring mould, place it in the preheated oven and bake for 60 minutes.
  • Bring the cake mould out of the oven and set aside to cool. Demould, cut into slices and serve.
Pavlova

Pavlova

By Hi Tea

Prep: 25 minutes

Cook: 1 hour 25 minutes

Method: Moderate

Course: Dessert

Type: Fusion

Key Ingredients:

  • Egg whites
  • Caster sugar

A dessert made of meringue shell filled with crème anglaise and fruits – fit for royalty

Ingredients

  • Egg whites 4
  • Caster sugar 350 gms
  • Vanilla essence 2 tsps
  • Vinegar 2 tsps
  • Cornflour 100 gms
  • Crème Anglaise 1 small bowl
  • Strawberries, chopped 10
  • Kiwi, sliced 1
  • Green and black grapes a few

Methods

  • Preheat oven to 130° C.
  • Take egg whites in a bowl and whisk till stiff peaks form.
  • Add sugar, vanilla essence, vinegar and cornflour one at a time and keep whisking.
  • Pour into a baking tin and bake in the preheated oven for 1 hour.
  • Remove the pavlova once done. Crack the pavlova from the top with a knife. Spread crème anglaise on the top.
  • Garnish with strawberries, kiwi, green and black grapes and serve immediately.