Chocolate Sauce for Cake Frosting

>>  Wednesday, October 29, 2014

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When I recently made the Bottle gourd Chocolate Cake, I used a new sauce. So thought of recording it separately as it surely deserves a post of its own.

The Chocolate sauce turned out to be more of a halwa on it's own as I was using Maida. I even made it rich by adding butter to it.

Working on this post reminded me that Konda asked me to bake her cake that would give about 200 pieces. I was very adventurous and decided to bake muffins for her. I arrived at a new measurement and on top I baked it in Microwave Mode. As I had done in this chocolate recipe, it only took a minute to bake. I was all worked up to bake for her. She finally said it got postponed, however wants to make Cafe Sua Da, the Vietnamese Iced Coffee for her teachers as a trial run. So we are now working on making that for school tomorrow.

So while I plan how to pack the ice for her, you can check out this sauce, which I am sure will work out great to simply dig in.





Chocolate Sauce

Ingredients Needed:

All Purpose Flour- 1/2 cup
Sugar- 3/4 Cup
Milk- 1 Cup
Cocoa Powder- 3 tsp
Butter - 2 tsp

How to make Chocolate Sauce

In a bowl, take the flour and mix with cocoa. Then slowly add boiled milk. Whisk it well.

Then bring to boil, then add sugar and let it melt. Strain it well to remove lumps. 

Put it back to heat and continue cooking till it thickens a bit. Add butter and cook for 2 more mins. 

Once the sauce reaches a thick pudding stage, remove and pour on the cake and spread. 


This is the sauce that was used on spreading the Bottle Gourd Chocolate Cake.

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Eggless Orange Chocolate Chip Muffin

>>  Sunday, October 26, 2014

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For final day under BM#45, Cakes and Muffins with Vegetable and Fruits, I opted to make a muffin with Orange. From my previous baking with Orange in cakes, I have got a fancy to it and have been ever since then wanting to bake again with orange juice. After two days of cakes with vegetable, I wanted to try with fruit. Infact my boys are little better in their fruit intake, unlike Konda. So maybe I should come up with ideas to make her eat more fruits.

Orange is chinnu's favorite. So I was hesitating if I should use apples or oranges. I always stock Pomegranate, apples and Oranges. Though offlate we have not been getting oranges as it's not the season. Anyway I thought my choice will depend what I will find in the fridge. I found a lone orange still lying around and what better way than to make this. I will be making something with apple for the Bakeathon!

Since I loved the orange cake I made many months ago, I wanted to keep it plain without mixing in chocolate. Still I couldn't resist adding choco chip to the muffin. I felt this was much better way to get the boys attracted to the muffin. At first Chinnu said no, seeing it wasn't brown, later after lot of persuasion, he couldn't stop with one. I was taken in so much by the taste that I was raving so much about this to my buddies that they, poor souls were forced to ask the recipe soon. I was only elated to share it with them, as the measurement was something I added as I went on with the recipe. 

I have a huge batch to make for Konda for her school. So I might use this recipe to make her batch. Only I was getting intimidated by the number being 100. I might end up baking it in MW. I might also simply make a muffin than a cupcake. I don't think on a week day I will have the energy to frost so many cupcakes!

Orange Choco Chip Muffin 1
Orange Tutti Fruiti Cake



Eggless Orange Choco Chip Muffin

Ingredients Needed:

All purpose flour/ Maida - 1 cup
Sweetened Condensed milk - 1/2 tin / 200 ml + 2 tbsp
Baking powder - 1 tsp
Orange juice - 1/2 cup
Melted unsalted butter - 1/2 cup
Choco chip - 1/2 cup
Extra Chips for topping

How to make Orange Choco Chip Muffin

Squeeze and extract the orange juice, keep it aside. 

In a bowl add the flour along with other ingredients and gently mix in to combine the wet and dry ingredient. 

The batter is quite loose because of the orange juice. Let the batter sit for 5 mins while the oven gets pre heated. 

This resting also lets the baking powder react with orange juice and the batter becomes foamy. Don't mix after this stage

Get your cupcake liners ready, and using an icecream scooper, scoop out and fill each mold. 

Fill cupcake liners to 3/4 and top with extra choco chips that you saved for topping.

Bake the muffins at 185 C for 12 - 15 mins.

Notes:

Using the scooper is a good thing as you will use the same amount for each muffin. 

If you want you can either use vanilla essence or orange essence as well for more orange taste. The muffins had a distinct orange taste and it was so very soft and firm still. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

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