Chocolate Pound Cake

For The Cake

Ingredients

25 grams cocoa powder

2 tbsp. milk

4 large eggs

1 1/2 tsp. vanilla essence

125 grams flour

1 tsp. baking powder

175 grams sugar (powdered)

185 grams butter (at room temperature)

Method

Pre-heat the oven to 150⁰C.Grease a cake tin with melted butter. Line the bottom of the pan with butter paper as this helps the cake slip out of the tin once done.Whisk eggs, vanilla essence & milk in a bowl. Keep aside. Combine all the dry ingredients( flour, baking powder and cocoa powder), mix and keeep aside. 

Cream together the butter & sugar. Once this mixture is is soft and fluffy, add the eggs a little at a time.Mix well. Add in the dry ingredients & mix to form a smooth batter.Pour the batter into the prepared pan and smooth the top with the back of the spoon.

Bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert and cool completely. The cake tastes great on its own or u can serve with chocolate frosting.

For the chocolate frosting

Ingredients

85 grams butter (softened)

80 grams cocoa powder 

300 grams icing sugar

40 ml cup milk

1tsp. vanilla essence

Method

Sieve together the icing sugar and cocoa powder. Put the softened butter in a bowl. Add to this the icing sugar, cocoa poder and vanilla essence and beat together till soft and creamy. Add the milk in the end to adjust the frosting to the desired consistency.

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Choco Coconut Laddoos

Ingredients

1 cup grated chocolate

2-3 tbsp. condensed milk

¼ cup crushed walnuts

2 ½ cups desiccated coconut

½ cup coarsely ground

Almonds

Pistachios, blanched & peeled

Method

Melt grated chocolate in a microwave oven on high for 1 minute or on a stovetop on low heat. Add powdered almonds & crushed walnuts to 2 cups of desiccated coconut in a bowl. Whisk melted chocolate with a spoon & add to the desiccated coconut mixture. Add 2 tbsp. of condensed milk well. If required add 1 more tbsp of milk & mix. Shape into small Laddoos. Roll them in the remaining desiccated coconut & arrange on a plate. Garnish with pistachios.

CHOCOLATE PEDA

CHOCOLATE PEDA   A sweet mithai made of khoya with a twist of chocolate in it. Preparation Time : 5-10 minutes Cooking Time : 15-20 minutes Servings : 4

INGREDIENTS Khoya/mawa, crumbled 2 cups Sugar 1/4 cup Liquid glucose 1/4 teaspoon Dark chocolate, grated 1/2 cup Castor sugar (caster sugar) 1/4 cup

METHOD Heat a non stick pan, add the khoya and sauté, stirring continuously, till lightly browned. Transfer into a bowl. Cook together sugar with one fourth cup of water in another non stick pan to make a syrup of one-string consistency. Add liquid glucose into the syrup and stir till it blends well. Once the khoya cools a bit, add the syrup and mix well. Melt the chocolate in the microwave and whisk till smooth. Add this to the khoya mixture and mix well. When the mixture cools, shape into twelve even sized balls. Roll in the castor sugar and press lightly. Arrange the pedas on a plate and keep them in the refrigerator to set. Serve cold.

Ref: http://www.sanjeevkapoor.com/chocolate-peda.aspx