Swiss Chocolate Cream Cake

Recipe No: 300
On May 10th 2012 ‘A Tasty Challenge’ celebrated its 2nd birthday. I have a great satisfaction when I think of the very first post I published two years back. I thank all my friends and family who supported me in this venture….

This is also the 300th recipe I am posting, (Including the ones that I left uncounted when I did the 262 recipe challenge) and to make the occasion special I made this Swiss Chocolate Cream Cake. Even though the steps in making this Cake are simple, it takes a bit of time to reach the point where you can eat the Cake. But once you taste it you will feel like you are paid for your patience.

Ingredients                                        Serves 14-16
To make the Sponge Cake (You can use Sponge Fingers/ Lady fingers instead)

• Eggs………………........3
• Sugar………………......1/2 Cup
• Vanilla Essence……..1/2 Teaspoon
• All Purpose Flour…..2/3 Cup (Maida)
• Corn Starch/ Flour…2 Tablespoons
• Salt………………….…...a pinch
• Baking Powder….…..1/3 Teaspoon
• Baking Soda……….…1/4 Teaspoon
• Butter…………………..2 Tablespoons
• Milk………………….….3 Tablespoons

To make the Chocolate Cream

• Chocolate Chips…............2/3 Cup (I used Semisweet Chocolate;100 grams/ 4 oz)
• Instant Coffee Powder….1/4 Teaspoon
• Milk…………………………...1/3 Cup
• Butter………………………...6 Tablespoons (1/3 Cup)
• Powdered/Icing Sugar...3/4 Cup
• Egg Yolk………………….....1
• Vanilla Essence…………...1/4 Teaspoon

To make the Whipped Cream

• Heavy Cream……………….1 ¼ Cup
• Powdered/ Icing Sugar…1/4 Cup
• Vanilla Essence…………....1/4 Teaspoon

For Decoration

• Sweetened Whipped Cream 
• Chopped Nuts or Grated Chocolate

Method of Preparation
To make the Cake

1. Line a loaf pan with parchment paper and grease it. Alternately apply a thin layer of Butter and dust it with Flour.
2. Sift together All Purpose Flour, Corn Starch/ Corn Flour, Salt, Baking Powder and Baking Soda. Keep it aside till ready to be used.
3. Preheat the oven to 320˚F/ 160˚C.

4. Beat together Eggs and Sugar till it is tripled in volume and attains a pale yellow color. (Please refer the picture to see the volume attained.) I did it in a stand mixer. But if you are using a hand mixer or an Egg Beater, please do this step on a double boiler as it makes the whipping easy (This is mentioned in the 'Notes' section for Jam Roll). Add the Vanilla Essence in between.
5. Heat Milk with Butter till it starts to simmer along the edges (I heated it in the microwave for 20 seconds.) and pour it into the Egg mixture while the beater is still on. Mix thoroughly.
6. Sift the Flour mixture once more on to the top of the whipped Egg mixture and fold/ mix very gently to combine. Do this process with utmost care as we don’t want to destroy the volume attained; but everything should be combined well. It is better to do this with a spatula.
7. Pour this mixer into the greased baking tray and bake in a preheated oven for 20-23 minutes.
8. Once the Cake is spongy and an inserted tooth pick comes out clean, remove it from the oven; tap it twice on the counter; keep the pan upside down on a cooling rack and leave it there to cool.
9. Once cooled, cut this horizontally into three equal parts and keep it aside till ready to be used.

Notes:

• Corn Flour/ Corn Starch is different from Corn Meal and you cannot substitute Corn Flour with Corn Meal.
• When the Egg reaches its full volume it should be homogenous. The non aerated fluid like portion, if present in the bottom, will make the Cake hard.
• Tapping the baked Cake on the counter and leaving it upside down to cool can help the cake from falling.
• Don’t open the oven until the last few minutes of baking or the Cake might fall (sink in the middle).
• You can avoid the whole step of making this sponge Cake and use Lady Finger Cake/ Sponge fingers instead. (I just want to make sure that my readers can make this even if the Lady/ Sponge Fingers are not readily available in their place.)
• This Sponge cake recipe can be used for most of the pastries.

To make the Chocolate Cream

1. Melt the Chocolate Chips and Instant Coffee granules along with half of the Milk in a double boiler (the bowl containing the Chocolate Chips placed in a pan with simmering Water without its bottom touching the Water). When the Chips are melted, remove it from the double boiler and mix in the remaining Milk. Keep it aside till ready to be used.

In the same double boiler, place a bowl with the Egg Yolk and a tablespoon of Water; keep on beating with a whisk until the Yolk is frothy and hot to touch. (Place a finger in the Yolk mixture and make sure it is nicely warm but not too hot; please refer the picture to see  before and after.) Keep on stirring during this process or it will form lumps from the cooked Egg Yolk. Let this cool down a bit.
Cream/ mix together Butter, Powdered Sugar and Vanilla Essence until smooth.
Add the Egg Yolk mixture and the Chocolate mixture to the creamed Butter. Combine this mixture for 4-5 minutes on medium speed or until it is really smooth, creamy, thick and lighter in color. Keep this aside till you are ready to assemble the cake.

Notes:

• Let the Chocolate and the Egg mixture cool down before adding into the Butter mixture or the heat will start to melt the Butter making it soupy.

To Make Whipped Cream

1. Whip together Cream, Sugar and Vanilla Essence till the Cream is stiff. (Meaning the Cream should hold the peak when you take the beater out.)

Notes:

• It is good to use Icing/ Confectioner’s Sugar while whipping the Cream, as the Corn Starch present in the Icing Sugar can slightly stabilize (hold the shape) the Cream.

To Assemble the Cake

1. Line a loaf pan (same one we made the Cake in) with Parchment paper in such a way that there is excess paper on both sides for easy lifting. (Don’t grease the paper now.)
2. Pour 1/3rd of the Chocolate mixture on the bottom of the tin and cover with a layer of sponge Cake/ fingers and then 1/3rd of the Sweetened Whipped Cream.
3. Repeat layering in the same order ending with Whipped Cream. Chill this thoroughly for at least 8 hours. (Overnight is the best.)
4. Turn the Cake upside down on a nice plate; peel off the parchment paper, cover with Sweetened Whipped Cream; decorate as you wish (with Chopped Nuts, Chocolate curls, Chocolate rectangles, Chocolate Wafer cookies or Chocolate Cylinder Cookies) and serve cold.

Notes:

• Chilling the Cake is important here, as it will give time for the moisture from the Chocolate filling and the Whipped Cream to sweep into the Cake, making it soft and moist. (I prefer to chill it overnight; finish decorating and Chill again for another 8 hours. The waiting period is the hardest in making this Cake, but it is totally worthy…)

To make the Decorations

1. It is up to you to decide what to decorate the Cake with. Here are some of the suggestions…

•  Sweetened Whipped Cream (Make it the same way we made Whipped Cream for layering) to cover the Cake with.

• Chocolate Curls. To make it, melt Semisweet Chocolate Chips until smooth and spread thinly (If it is thick it won't form curls) on the back of a parchment paper lined (use a tape to fix the paper) cookie sheet. Chill it for a few minutes (like 4-5 minutes) and scrape off the Chocolate curls with a knife as shown in the picture.

• Marbled Chocolate pieces. Spread the (spread it thicker than Chocolate curls) melted White and Semisweet Chocolate on the back of a parchment paper lined (use a tape to fix the paper) cookie sheet so that it makes a marbled design; (please refer the picture) chill it for 1 minute (not more); make cutting marks on the Chocolate with a knife (Make the cuts while the Chocolate is still soft) and let it cool completely in the fridge for at least an hour. Take it out and separate the pieces. (If you try to cut the pieces after the Chocolate solidifies, the Chocolate will break off easily; so make the marks before cooling the chocolate.)

Make it, enjoy the deliciousness and
serve it to your family with love…

Nadan/ Kerala Chicken Curry

Recipe No: 299
This is my 'everyday Chicken Curry' and the recipe comes from my Mother.  Of course, there are some differences in the method of preparation between our dishes, but tastes almost the same. So here is it...

Ingredients                                             Serves 4

• Oil…………………………........4 Tablespoons
• Red Chilly Powder….........1 ½ Teaspoons
• Coriander Powder….........2 Teaspoons
• Turmeric Powder…….......1/2 Teaspoon
• Garam Masala Powder…3/4 Teaspoon (Homemade is the best)
• Ginger Garlic Paste……..2 Teaspoons (Instead use 6 big cloves of Garlic and an inch Ginger crushed)
• Chicken…………………........650 Grams (Cut into medium sized pieces)
• Onion sliced Thin……......1 ¼ Cup
• Curry Leaves……………....2 Sprigs
• Tomato sliced……………...½ Large/ 1 medium
• Thick Coconut Milk……...1/4 Cup

For Tempering

• Coconut Oil………………...1 Tablespoon
• Mustard Seeds…………....1/2 Teaspoon
• Shallots sliced thin……...2
• Curry Leaves……………....1 sprig

Method of Preparation

1. Heat 2 Teaspoons of Oil in a pan on medium low heat and fry Red Chilly Powder, Coriander Powder, Turmeric Powder and Garam Masala Powder for a minute or until fragrant. Do stir throughout to avoid burning.
2. Add the Ginger Garlic paste to the fried Masala Powder and cook well stirring continuously for about another minute or till the raw smell is gone.
3. Add the Chicken and Salt; mix well on high heat and let it fry for a minute.
4. Pour a cup of Water to the Chicken; mix well; cover the pan and let it boil. Once boiled, lower the heat to medium and cook for 15 minutes.

5. During that time, heat 2 Tablespoons of Oil in another pan on medium high heat and saute the thinly sliced Onion and Curry Leaves till the Onion is golden brown. Stir only now and then in the beginning but do stir continuously towards the end to ensure even browning and to avoid burning. (Please check the picture to know the level of browning.)
6. Once the Onion is browned, mix it with  the simmering Chicken together with the Tomato and let it continue cooking till the Chicken is tender for about another 15- 20 minutes.
7. Once the Chicken is nicely cooked and the gravy is reduced to a desired consistency, add the Coconut Milk and mix well. Check for Salt and add more if needed.
8. Switch off the heat and prepare the tempering.
9. Heat Coconut Oil in another pan on medium high heat and splutter the Mustard seeds.
10. Add the sliced Shallots and Curry Leaves; fry till they are golden brown and pour this on top of the prepared Curry along with the remaining Oil.
11. Sprinkle a pinch of Garam Masala Powder and a sprig of Curry Leaf on top of the Curry and keep it covered for 30 minutes. Mix well before serving it warm with Rice, Flat Breads, Appam, Idiyappam or Bread.

Notes:

• Burning the Spice Powders or the Onion will ruin the taste of this dish. So do take extra care during those steps.
• Sometimes the Tomato will not be able to give the necessary sourness to the Curry, especially if it is very ripe. In that case add a few drops of Vinegar towards the end. The Curry shouldn’t be sour but you will know that something is missing if a bit of sourness is not present. So adjust according to your taste.
• The time you keep the prepared dish covered at the end is called ‘Pathrapakam’ as per the elders, which means the dish should sit in the pan in which it is made for some time to get the real taste.
• Sauteing Onion side by side with Chicken will reduce the total time of preparation.
• You can add cubed Potato to this curry along with the fried Onion if you like. In that case add some Salt together with the Potato . Also reduce the resting time at the end to 15 minutes to avoid Potatoes from being over cooked. Don’t let the Potato over cook or the taste of the Curry will change. (The picture at the end has Potatoes in it.)
• You can avoid tempering at the end, but doing it, especially in Coconut Oil, gives a very desirable smell and taste to the dish.

Make it, enjoy the deliciousness and
serve it to your family with love…

Thakkali Pachadi/ Tomato in Yogurt

Recipe No: 296
This is not a traditional Pachadi recipe, but it is something like a Pachadi and a very easy recipe that goes well with warm Rice.

Ingredients                            Serves 3

• Oil…………………….....1 ½ Tablespoons
• Mustard Seeds…......1/4 Teaspoon
• Onion……………….....1/4 Cup (Cut into thin 2 cm. long slices)
• Ginger………………….1/4 Teaspoon (chopped fine)
• Green Chilly………….1 small (sliced thin; around ½ Teaspoon)
• Curry Leaves…………1 Sprig
• Red Chilly Powder…1/2 Teaspoon
• Coriander Powder….1/2 Teaspoon
• Turmeric Powder…..a Pinch (Optional)
• Tomato…………………1/3 Cup (cut into cubes)
• Curd/ Yogurt………...1/2 Cup
• Salt and Sugar to taste

Method of Preparation

1. Heat Oil in a pan on medium heat and splutter the Mustard Seeds.
2. Add the Onion, Ginger, Green Chilly, Curry Leaves and Salt; saute till the Onion is wilted. (Don’t let it brown.)
3. Reduce the flame to low and add Red Chilly Powder, Coriander Powder and Turmeric Powder; fry for a few seconds till the raw smell is gone.
4. Add the Tomato and saute till it starts to mash. (Don’t let it mash too much.)
5. Switch off the heat and let it cool down completely.
6. Beat the Curd so that it is smooth and add the cooled Onion- Tomato mixture. Check for the Salt and add more if needed.
7. Mix in a pinch of Sugar so that the taste is balanced. (You will need a good pinch of Sugar if the Curd is too sour.)
8. Serve it with warm Rice.

Notes:

• Let the Tomato mixture cool thoroughly before mixing with the Yogurt or the Yogurt may separate spoiling the whole dish.
• The balance of sourness, sweetness and saltiness is the beauty of this dish and adding a pinch of Sugar in the end brings all of them together. Please adjust the amount of Sugar depending on the sourness of the Yogurt and your taste.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…

Awards....

Julie of Erivum Puliyum Passed this award to me. Let me take this opportunity to say how honored I am...

'Liebster' means favorite  or dearest in German.

I would like to pass this award to these amazing and talented fellow bloggers...
Sojo of My Culinary Experiments
Bindu of Adukkalathalam
Yummy O Yummy
Tina of Kaipunyam
Umm Mymoonah of Taste Of Pearl City

In accepting the award,the recipient agrees to :

- Thank the person that gave the award and link back to their blog.
-Copy and paste the award to your blog.
-Reveal the 5 blogs you have chosen for the award and let them know by commenting on their blog.

Surabhi Nayak of My Cook Book passed on these awards a few days back... Let me take time to thank her...

  

 

I am supposed to write 7 random facts about me. As I already did that in another post..., I am avoiding the step...

I would like to pass these awards to these fellow bloggers...

Reshmi of Noel Collections

Lavanya of Tickle Your Tastebuds And Make Your Life Delicious

Reshmi of EasY CooK

Faseela of Good Food Ends With Good Talk

Amina Khaleel of Amina Creations

Annz of Anzz Cafe

Priya of Priya's Versatile Recipes

Sayantani of A Homemaker's Diary

Julie of Erivum Puliyum

Vimitha Anand of My Culinary Trial Room

Maha of Mahas Lovely Home

Vardhini of Cooks Joy

Teena mary of Teenz' Yummy Delights

Kitchen Boffin

Poornima Nair of Tasty Treats

Now this is what you have to do

1. Please accept the award and post it in your blog with the name of the person who has given you the award with his or her blog link.
2. Share 7 completely random pieces of information about you.
3. Include these set of rules.
4. Nominate 15 other bloggers for the award and let them know about the award by leaving a comment in their blog.

Thanks a lot once more for showering me with encouragement....

Jujips

Recipe No: 295

I considered myself as one of the biggest consumers of Jujips back in India and have no idea that this can be made at home until this recipe aired on ‘Magic Oven’, a long time back. The original recipe is  slightly changed so that it can be made by ingredients available here in United States. (I will mention the substitutes along the way.) Even though substituted with the available ingredients, this recipe came out perfect.

Ingredients

• Gelatin…………………..............3 Tablespoons (If using sachets, use 4)
• Water………….........................1/2 + 3/4 Cup
• Light Corn Syrup…................1 Teaspoon (Original recipe called for Liquid Glucose)
• Sugar……………………..............1 ½ Cups
• Salt………………………..............a dash
• Lemon Juice……………...........1 ½ Tablespoons
• Coarsely ground Sugar….....½ Cup
• Food Colors and Essences….2-3 drops each

Method of Preparation

1. Soak Gelatin in ½ cup cold/ room temperature Water for at least 15 minutes.
2. Boil ¾ cup Water in a deep heavy bottom pan on high heat and add Sugar and Salt. Stir and let it dissolve.
3. When it comes to a boil, add the soaked Gelatin and let it melt. Wait till the mixture boils again.
4. Once boiled, lower the heat to medium and let it cook for 15 minutes. (This has a tendency to boil over, so please do keep an eye on it and stir often to avoid burning on the bottom. Don’t be shy to set your kitchen timer for 15 minutes during this process.)
5. Add the light Corn Syrup and continue stirring for another minute and a half.
6. Stir in the Lemon Juice and switch off the flame.
7. Pour this into another bowl and remove the foam as much as possible. (Divide this mixture now if you are making more than one flavor.)
8. Add Food Color and Essence to the Gelatin mixture. (Repeat this for the other portions also if you are making more flavors.)
9. Take a flat bottomed plate/ tray and spread 3-4 drops of Water and Oil each on the bottom. (This will help to remove the Jujips easily from the tray. Prepare one tray/ plate for each flavor.)
10. Pour the Gelatin mixture into the prepared plate and let it cool for 12- 16 hours at room temperature. (overnight is the best) By this time the Gelatin mixture will be solidified.

11. Once solidified, run the knife along the edges; sprinkle some Sugar on top (to avoid sticking) and take the whole thing out on to a cutting board. Sprinkle generous amounts of Sugar on top and cut it into small pieces. It may stick to the knife, but sugar will help you through.
12. Roll each piece in Sugar and serve. Do store the rest in air tight containers in a cool place. (Room temperature is the best, but if it is too high, do refrigerate. I prefer refrigeration only if the Sugar coating starts to melt.) 

Notes:

• Liquid Glucose, which is present in the original recipe is not available in United States and Light Corn Syrup is the best substitute.
• Soaking Gelatin in Cold/ room temperature Water is extremely important or it may not thicken the Jujips as intended.
• Keeping an eye throughout the preparation of Jujips and continuous stirring (as much as possible if not fully) is advised.
• As the foam/ scum that forms on top of the Gelatin mixture ruins the appearance and texture of the Jujips, do remove it as much as possible.
• The tray/ plate in which you cool the Gelatin mixture decide the thickness of the Jujips. So if you are not dividing the mixture, do take a larger plate.
• Sugar that is available in US is finely granulated; so no need to grind it when used for coating. But if Sugar available in your area has bigger granules (like those available in India) do grind it a bit before using.
• Customize the flavors of Jujips by using different Extracts and Essences; but do go for the fruit flavors. Don’t forget to pair it with matching food colors. (I mean, if you are using Banana Extract, do use Yellow Food Color.)
• Here are some of the examples for the color-flavor combinations… Yellow Food Color and Banana Extract, Red Food Color and Strawberry Extract, Orange Food Color and Orange Extract, Mango Extract and a drop each of Yellow and Orange Food Color; Tonovin for Grape flavor (as Tonovin Essence itself give the color, no need to add separate food color), Lime/ Lemon Extract with no food color (this will have a cream color without any food color) etc: - Please be creative about the flavors...
• Making Jujips in different flavors make it interesting.

 



Make it, enjoy the deliciousness and 
serve it to your family with love…

Vanpayar Mezhukkupuratti/ Sauteed Red Mung Beans

Recipe No: 294

Ingredients                                             Serves 3-4

• Vanpayar/ Red Mung Beans…1/2 Cup
• Oil………………………………………2 Tablespoons
• Shallots…………………………..…..5
• Garlic cloves………………………..3 Big/ 6 small
• Curry Leaves……………………...1 Sprig
• Red Chilly………………………..…3-4 (substitute with crushed Red Chilly according to your taste)
• Salt to taste

Method of Preparation

1. Wash the Beans thoroughly and boil it on high heat together with 1 ½ Cups of Water. Once boiled, reduce the flame to low and let it cook until tender.
2. When you feel that the Beans is almost cooked but a bit of Water still remains, add the necessary Salt; mix well and let the Water evaporate and the Beans finish cooking. (The best way to check whether the Beans are cooked is by biting into one of them. If it is soft, it is done and don’t wait for the skin to split open.)
3. Switch off the heat and keep aside until needed.
4. Crush together Shallots, Garlic and the Red Chilly (If you are using Chilly Flakes don’t crush it; just add it to the Oil while sauteing) in a Mortar and Pestle slightly. If you don’t have a mortar and pestle, do use a food processor (or just slice it thin in extreme cases), but please don’t make it too fine. (This process can be done while cooking the Beans.)
5. Heat Oil a pan or a wok on high heat and saute the crushed ingredients together with Curry Leaves for about 30 seconds. (Don’t let it burn; do stir)
6. Add the cooked Beans; mix well; reduce the heat to medium low and let it fry for about 8-10 minutes or till the required texture is attained. (I like it a bit on the crispy side.) Don't forget to stir now and then in order to avoid burning on the bottom.
7. Switch off the heat and serve it hot with Rice.

Notes:

• The extent to which the Beans should be cooked for this recipe require special mention. It shouldn’t be mashed; but cooked well enough so that it remains soft. This process will take around 20-30 minutes, so please don’t try to rush the process.
• Red Beans can be cooked in a Pressure cooker but take care not to overcook. You may have to drain the excess water in that case to prevent overcooking; but discarding the cooking liquid, which may contain the nutrition, can be avoided if cooked on stove top.
• Don’t add Salt at the beginning of the cooking process as it will increase the cooking time of the Beans. But don’t forget to add Salt before it is done cooking; otherwise the Beans will not absorb Salt.
• Coconut Oil is not a must for this recipe even though it tastes the best.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Stuffed Mushrooms

Recipe No: 293
This is the simplified vegetarian version of the Chicken Stuffed Mushrooms that I posted earlier. It is easy, delicious and perfect for an appetizer.

Ingredients                                                    Serves 3

• Mushrooms…………......8 oz/ 227 Grams/ 12 small Mushrooms
• Oil……………………………1 Tablespoon
• Onion chopped………....1/3 Cup
• Garlic chopped fine…..1 big clove
• Cream Cheese…………..4 oz/ ½ Cup/ 125 grams (At room temperature)
• Bread Crumbs…………..1/4 Cup
• Butter……………………...1 Teaspoon
•  Salt and Pepper to taste

Method of Preparation

1. Clean the Mushrooms and remove the stems taking care not to break the caps.
2. Chop the stems finely and keep aside till ready to be used.
3. Heat Oil in a pan on medium high heat and saute the Onion and Garlic till slightly translucent.
4. Add the chopped Mushroom stems and saute till it is cooked for about 2 minutes.
5. Add necessary Salt and pepper and switch off the heat. Let this mixture cool to a room temperature.
6. Once the mixture is cooled, mix in Cream Cheese and make sure the seasonings are on spot.
7. Preheat the oven to 400˚F/ 205˚C.
8. Lightly salt the Mushroom Caps and fill it with the Cream Cheese mixture. It is okay if some of the filling covers the top of the Mushrooms rims especially, if the space inside the Mushroom cap is very small. Repeat this with all the Mushroom and place them on a greased baking tray.
9. In another bowl, melt Butter and mix it with the Bread crumbs.
10. Sprinkle the Bread Crumbs over the stuffed Mushrooms and bake it in the preheated oven for 20 minutes or till the Bread crumbs are slightly brown and crispy.
11. Once the Mushrooms are cooked, remove from the oven and serve hot.

Notes:

• I used Baby Bella Mushrooms (with a brown cap) in this recipe but regular white button Mushrooms will be good.
• To clean the mushrooms, I give it a light rinse and wipe it thoroughly to remove the Water. Don’t let the Mushrooms absorb too much Water while rinsing.

 


Make it, enjoy the deliciousness and 
serve it to your family with love…