Posts Tagged ‘chocolate’

I made this cake yesterday for my husband’s birthday. I know he loves chocolate so the cake should be something chocolatey. A few days before his birthday I started looking for some good chocolate cake recipe then this idea of making black forest cake came in my mind. I have seen him eating this cake several times and liking it, so I decided to make him this delicious cake on his birthday.

I wanted to keep this a secret but I could hardly keep secrets from him and told him that I’m baking a cake and it is something to do with chocolate! I know even I bake cupcakes for him he will a happy man but then it’s his birthday and what more excuse I want to bake a splendid cake. As soon as I brought the cake out from the fridge, he was delighted and happy to see it. My little one went crazy after looking at the cake and he wanted to cut the cake too, for which he was waiting since morning… every now and then he will ask, mama…Is the cake ready?…He was so happy and excited that he kept poking the cake in the fridge and tasting it with his little finger the whole day long.

Black Forest Cake

Black Forest Cake

My recipe for this cake may not be the authentic style of making black forest cake but I tried to make it more delicious and magnificent at the same time. And I think I have succeed in that regard. The cake was so soft, moist and fluffy, with the smooth vanilla cream and the cherry filling in between layers, makes this a wonderful dessert. It took me some hours to make and assemble this cake together, but the end result is worth every wait and effort. And nothing makes me happier than cooking for my family and friends…the people I love most in the world!


Makes 2  9-inch four-layered cake:

Source:  Cake recipe adapted from David lebovitz

  • 2 ounces bittersweet or semi-sweet chocolate chopped
  •  2 ounces unsweetened chocolate, chopped
  •  6 tablespoons water
  •  2 sticks unsalted butter, at room temperature
  •  1 ¼ cup + ¼ cup sugar
  •  4 large eggs, separated
  •  2 cups all-purpose flour
  •  1 teaspoon baking powder
  •  1 teaspoon baking soda
  •  ½ teaspoon salt
  •  1 cup buttermilk, at room temperature
  •  1 teaspoon vanilla extract
  • cocoa powder for dusting the pans
  • Chocolate shavings for garnishing


  • Adjust the oven rack to the center of the oven and preheat the oven to 350°F.
  • Butter two 9 inch round cake pans and line the bottoms with parchment paper. Butter the parchment papers, dust with cocoa powder, tap out excess and set aside.
  • Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
  • In the bowl of an electric mixer fitted with paddle attachment,cream butter on medium speed until light and fluffy. Add the sugar and beat on medium speed for 5 more minutes, scraping down the sides with a spatula as necessary. Beat in the melted chocolate and the eggs yolks one at a time, making sure each one is fully incorporated before adding the next.
  • Sift together the flour, baking powder, baking soda, and salt.
  • Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
  • In a separate bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
  • Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
  • Divide batter evenly among the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean, rotating pans halfway through for even baking. Allow to cool in the pans for a few minutes, then take out and leave to cool completely on a wire rack.
  • While the cakes are baking and cooling, make the filling, syrup, and icing.

To make the syrup:

  •  1/4 cup sugar
  • 1 cup water
  • 3 tbsp cherry juice/syrup (from the canned cherries)

Bring the sugar and water to a boil, stirring until the sugar has dissolved and water is reduced to about 1/2 cup. Take off heat, stir in the cherry juice and allow to cool. 

For the whipped cream:

  •  2 cups heavy cream, chilled
  •  ½ cup powdered sugar
  •  2 teaspoons vanilla extract

To make the whipped cream, combine the heavy cream, powdered sugar and vanilla extract and whip until soft peaks form. Refrigerate whipped cream until ready to use.

To make cherry filling

  • 2 cups fresh cherry, pitted( reserve some whole cherries for topping)
  • 1 tablespoon sugar

Chopped down the cherries roughly and mixed together with sugar and keep it in fridge until ready to use.

Assembling the cake:

  • Remove parchment papers from the bottoms of the cakes. Using a long, serrated knife, remove the top crusts to flatten the surface of the cakes.Split the cake horizontally to get 4 layers. Place one cake on a cake stand or your serving plate (wide strips of parchment paper placed under the cake will keep the serving plate clean after frosting). Brush the top of the bottom layer with syrup, frost the top with a little less than 1/4 of the cream and with a spoon drop the cherry filling on top of the cream. Repeat the same step to complete the rest of the layers.
  • Frost the top and sides of the cake with the remaining cream.Cover the sides with grated dark chocolate and evenly keep 7 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving. Place the cake in the refrigerator until the cake is firmly set, for about an hour or until ready to serve, then serve.

Chocolate Chip Cookies

Posted: July 6, 2011 by incidentalcooksuman in Baking, Breakfast, Cookies
Tags: , , , ,

I love chocolate chip cookies! Who doesn’t, correct? I mean I have never met anyone who does not love chocolate chip cookies. In my house a big jar is always filled with some kind of cookies. Hubby also needs cookies with his tea every morning. Even my little one loves these cookies with milk which is the best part. Ever since I’m baking things at home I don’t feel like getting the store brought cookies. I think this is the disadvantage when you able to cook something.

I baked these cookies over the weekend and the cookies came out so moist inside, chewy but little crisp on outside and packed with chocolatey goodness.What I love about these cookies are they stay fresh and moist for a week in air tight container but they never last that long. This recipe is definitely a keeper in my house!! Its easy and very simple to execute. so, when ever you feel like making some cookies, try out this recipe.


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1  1/2 cups good semisweet chocolate chips


  • Preheat the oven to 325 degrees Fahrenheit (190 degrees Celsius).
  • Sift together the flour, salt, and baking soda, set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, Mix the butter with both sugars; beat on medium speed until light and fluffy.
  • Reduce speed to low; add in the egg one at a time and vanilla and mix until well blended and smooth.
  • Add dry ingredients and beat at low-speed until just combined. Stir in chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Repeat to complete the rest of the dough.
  • Bake until cookies are golden brown about 12 to 15 minutes.
  • Remove from oven, and let cool on baking sheet for 2 to 3 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week. Enjoy!!

Brownies are very easy to make and undoubtedly most delicious and satisfying baked dessert ever. It is similar to cake but not exactly cakes. The best part of making brownies is you don’t have to go through the recipe line by line. Also, you need not have to go shopping for ingredients if you enjoy baking, I meant chances are there that you have all the ingredients in hand. Just mix, throw in some ingredients, pour in a baking dish and bake. Isn’t it sounds simple and decadent to you!

I have made this beautiful, pretty looking brownies earlier this week.  These are great brownies made even more decadent with cream cheese;  it is moist, nutty, rich and full of chocolate flavor. Something different than usual chocolate brownies which you will crave for.


  • 1/2 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 6 tablespoon butter, cut in small cubes
  • 1/2 cup + 1 tablespoon bitter-sweet chocolate chips
  • 2 extra-large eggs, at room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup roughly chopped walnuts
  • 1/2 cup chocolate chips
  • 1/8 teaspoon salt

For cream cheese mixture:

  • 8 ounce cream cheese, at room temperature
  • 1 egg yolk
  • 1/8 teaspoon vanilla extract
  • 5 tablespoons sugar


  • Line a 9-inch square baking pan with foil, leaving the ends long to help lift the baked brownies. Lightly grease the same.
  • Pre-heat the oven to 350 degrees.
  • In a medium sauce pan melt bitter-sweet chocolates chips and butter over low heat. Cook until mixture is completely melted and silky smooth. Set aside and allow the mixture to slightly cool down.
  • Add the eggs, vanilla and sugar to the above mixture and beat slightly until just combined.
  • In a separate bowl, combine flour, salt, chocolate chips and walnuts. Working in two batches combine this dry ingredients with the wet ingredients using a spatula.
  • Once the mixture is homogenous, pour it in a prepared baking dish and spread evenly.
  • For the cream cheese filling, beat the cream cheese until fluffy. Add the sugar and vanilla and beat until just combined. Add the egg yolks and beat until smooth.
  • Spoon the cream cheese mixture over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture. Do not over mix.
  • Bake for 30-35 minutes or until a tooth pick comes out clean. Let the brownies cool completely before removing them from the pan.
  • Allow to cool thoroughly, refrigerate, and cut into large squares.


Recipe Yields: 12 muffins

I was just going through my recipe index and saw  this chocolate chip muffins and to be honest that was the best muffin recipe I have ever tried. The recipe is so simple and easy to put together. Looking at the pics, I started craving some muffins with some chocolate.

And then I decided to bake this simple vanilla cupcakes with chocolate ganache..yummm..sounds heavenly, was..

The cupcakes were soft, buttery and has melt-in-mouth kinda of taste with a chocolate ganache on top. These cupcakes are simple but the chocolate ganache on top take it to the level of deliciousness which you will know only after taking a bite of I am writing this I can’t stop visualizing the flavor of those yummy cupcakes in my mouth. I hope you try this recipe and see how easy and delicious this cupcake are.


  • 1  1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup yogurt
  • 1 extra-large egg, at room temperature
  • 2 egg yolks, at room temperature
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1  1/2 teaspoons vanilla extract

For Chocolate Ganache:

  • 1/4  cup heavy cream
  • 4 ounce good semi sweet chocolate chips ( I have used Ghirardelli)
  • 1/4 teaspoon instant coffee granules
  • 1/2 teaspoon olive oil


  • Pre heat oven to 350 degree Fahrenheit.
  • Line muffin pans with 12 paper liners.
  • In a large bowl, combine all-purpose flour, baking soda, baking powder, salt and keep it aside.
  • In a bowl of electric mixer fitted with paddle attachment, mix butter and sugar until blended completely.
  • Add one eggs at a time and mix well. Now add vanilla extract, yogurt and mix well.
  • Slowly add in the dry ingredients and mix until just combine together. You will have to add dry ingredients in batches. Do not over mix the batter.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted comes out clean.
  • Cool it on wire rack before putting the ganache on cupcakes.
  • Meanwhile, On top of a double boiler, cook the heavy cream, chocolate chips, oil and instant coffee until smooth and warm, stirring occasionally.
  • Dip the top of each cupcake in the ganache and cool the same before serving.

Tiramisu is one of the most popular Italian dessert. It is made with biscuits dipped in coffee, layered with mixture of egg yolks, mascarpone cheese and cream. And garnish with unsweetened cocoa powder sifted on top which compliments the sweetened cheese mixture.

And the best part about this dessert is you do not have to go through the hassle of baking and cooking. It just required some whipping and layering. And you end up with most heavenly, utterly gorgeous and decadent dessert.

Whenever we go out to eat Italian, it’s never happened that I have not ordered this dessert. As soon as I get the menu the first thing I see if they have tiramisu on the menu and the rest you can figure it out…:).  So, far the best tiramisu I had is from Olive Garden and now made by ME.

This is my 100th post and what better dessert than this to celebrate and enjoy..

So, coming back to the recipe:




  • 5 egg yolks
  • 3/4 cup sugar
  • 1 cup mascarpone Cheese
  • 1 cup heavy cream
  • 3 tablespoon instant coffee granules
  • 24  Italian ladyfinger biscuits

For Garnish

  • 1 square semisweet Chocolate bar, grated
  • 1 tablespoon unsweetened cocoa powder, dusting


  • To start with I chill the bowl I will be whipping the cream in.
  • Combine the egg yolks with sugar on a double boiler. I do this by keeping a bowl over a boiling water.
  • Stir it constantly, reduce the heat to low and cook this for about 12-15 minutes.
  • Remove the mixture from heat, whisk the mixture in an electric mixer fitted with whisk attachment for about 5 minutes or until it turns thick and pale yellow.
  • Lower the speed to medium, add mascarpone and whisk until smooth.
  • Take out your chilled bowl from fridge and whip cream until soft peaks are formed.
  • Gently fold in the egg yolk and cheese mixture and keep it aside.
  • Mix instant coffee granules with 1 cup of hot water and keep it in a swallow bowl. This will be your espresso mixture.
  • Dip both the sides of each ladyfinger in espresso mixture and line the bottom of a dish.
  • Pour half  of the cream mixture on top of the biscuit layer.
  • Repeat with dipping both the side of biscuits and placing them in a second layer in the dish.
  • Pour the rest of the cream mixture on the top. Smooth the top and cover with plastic wrap and refrigerate overnight.
  • Before serving, sprinkle the top with grated chocolate bar and also dust with unsweetened cocoa powder.


Pistachio and Chocolate Semifreddo 

Semifreddo is an italian dessert which is typically a frozen dessert like an ice cream but not compelety ice cream. It has a texture of frozen mousse because it is made by combining equal parts of ice cream and whipped cream. I had this dessert long time back in an italian restaurant and love the texture and wanted to try this at home. The best part is you can make this couple of days ahead if you are entertaining  and serve it as a dessert. Your guests will be thrilled to see something like this and will enjoy every bite by complimenting. Also, you don’t have to cook anything for making this dessert. You can make individual serving or can use any mould to freeze the same and cut in desired shapes before serving. 

Pistachio and Chocolate Semifreddo

Pistachio and Chocolate Semifreddo

Recipe Adapted from: here 

For Pistachio Semifreddo:  


  • 200 ml heavy cream
  • 1/2 cup pistachio paste
  • 2 eggs separated
  • 3Tbsp sugar


  • Line a loaf pan with parchment paper. Make sure to leave plenty of paper around the edges so that you can fold over to cover the freddo.
  • Combine egg yolks and sugar first and then add pistachio paste and mix everything well.
  • Beat in egg whites until peak forms.  In another bowl whip the cream until medium peak forms but before it loses its liquidity.
  • Combine egg yolk-pistachio mixture with egg whites and fold in lightly with the help of rubber spatula until fully incorporated.
  • Now Fold in cream with the mixture , do this gently but quickly and make sure you get a homogenous mixture.
  • Once you get the homogenous mixture, pour half of the mixture  into the prepared loaf pan.

 For Chocolate semifreddo : 


  •  50g dark unsweetened chocolate, melted
  • 3Tbsp sugar
  • 2 eggs, separated
  • 100 ml heavy cream


  • Melt chocolate in double boiler until smooth and shiny or no longer solid. Remove from heat and continue to stir until it gets cool down. Now add egg yolks  and sugar and blend at high-speed until it incorporated completely.
  • Beat in egg whites until medium peak forms.  In another bowl whip the cream until soft peak forms but before it loses its liquidity.
  • Combine egg yolks-chocolate mixture with egg whites and fold in lightly with the help of rubber spatula until fully incorporated.
  • Now fold in cream with the mixture , do this gently but quickly and make sure you get a homogenous mixture.
  • Once you get the homogenous mixture, pour it into the prepared loaf pan on top of  pistachio freddo and then pour the remaining pistachio mixture on top of the chocolate as if you making a layer of three.
  • Fold the parchment paper on top and keep it in freezer. Freeze at least 4 to 5 hours before serving or overnight or even couple of days ahead. If you making this couple of days ahead make sure to take out before serving or else it will too hard on serving.
  • For serving remove the loaf pan from the freezer and open the parchment paper from top. Turn the semifreddo out of the loaf pan to a serving platter and remove the parchment paper. With a knife dip in hot water, slice the semifreddo into slices and garnish with some pistachio and serve.


Pistachio and Chocolate Semifreddo

Pistachio and Chocolate Semifreddo

 Its so refreshing!

Recipe Yields: 12-14 biscotti

Chocolate Biscotti with Pistachios
Biscotti(pronounced bis kotti) is a twice baked Italian biscuits/cake. I have already made and posted cranberries biscotti which was a huge hit at my house and I do not even remember how many times I have baked it after my first attempt. So, this time wanted to try the chocolate version with pistachios and hence made this.
Chocolate Biscotti with Pistachios

Chocolate Biscotti with Pistachios

  • 1  1/2 cups all purpose flour
  • 1/2 cups dutch-process cocoa powder
  • 3/4 cup light brown sugar
  • 8 Tablespoons or one stick unsalted butter at room temperature
  • 2 Extra large eggs at room temperature
  • 1  1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon grated orange zest
  • 3/4 cups roughly chopped pistachios
  • 1  1/2 teaspoons vanilla extract
  • 1 teaspoon instant coffee powder
  • Line a baking sheet with parchment paper and set aside. Mark an area of 12 inch long and 3 inch wide approximately on the parchment paper. Preheat oven to 350 degrees.
  • Sift together flour, dutch process cocoa powder, baking powder and salt in a bowl and set aside. In a bowl of electric mixer fitted with paddle attachments, beat the butter and sugar until light and fluffy, about 2 minutes.  Add eggs one at a time and beat until combined, beat in vanilla , instant coffee powder and orange zest. Add flour mixture and mix on low-speed till just combined. Stir roughly chopped pistachios to the flour mixture using rubber spatula.
  • Transfer the dough to the baking sheet lined with parchment paper, dough will be sticky, use wet hands to handle the dough easily. Turn out the dough into a log  of 12 inch long and  3 inch wide.
  • Bake until the log is almost firm to touch or lightly golden brown, about 35-40 minutes.  Remove from oven, transfer to a wire rack and cool for 30 minutes.
  • Place the log on the cutting board and cut into slices 3/4 inch thick on the diagonal. Arrange the biscotti, cut side down on the parchment paper and bake for 12-13 minutes or until crisp and dry. Transfer the biscotti to a rack and cool completely. Store the biscotti’s in air tight container and enjoy.
Chocolate Biscotti with Pistachios

Chocolate Biscotti with Pistachios