Orange Mousse Cake

Long time pending......

Yes !!! this blog has been sitting in my draft list for a long long time. What with ramadan and then eid and then a visit to my mom's place, i couldn't find the time to complete this recipe. this was a special dessert that i made for my third anniversary (which was in July, that's y the long time pending).

the worst part about this recipe - you have to wait for it to set overnight. (yes, that long)

the best part - Well, its worth the wait.

and also good, that I was free on my anniversary and not stuck in the kitchen.

the other thing I found out. as i had made this recipe in Ramadan, and we were all fasting, i could only taste my mousse after breaking my fast, and when i had that first bite of the mousse ( i had set it in a bowl separately to taste). i really didn't like it all that much. it tasted a bit too orangy (this coming from someone who loves citrus fruits) and a bit too sweet, and something weird. But When we had it the next day, layered with the chocolate cake, It was absolutely amazing, the chocolate totally complements the orange mousse. and I must say, it was perfect for our anniversary.

Ingredients :

For orange mousse:-

200ml orange juice

1/2 cup sugar

1 tbsp gelatin

200 ml cream

1 packet whipped cream powder

2 egg whites

1 tbsp grated orange zest

For chocolate cake:-

See recipe for Chocolate moist cake.

Method:

prepare your chocolate cake in a round springform pan. cool completely and slice into two parts horizontally and keep aside.

For orange mousse:- soak gelatin in 2 tbsp water for 5 minutes

add gelatin, orange juice, and sugar to a sauce pan, and heat on medium to low flame. stir constantly until sugar and gelatin are completely dissolved. remove from heat and cool.

whip cream and whipped cream powder until stiff peaks are formed.  fold in the gelatin mixture.

whip to eggwhites till soft peaks form and fold into the orange cream mixture. if too runny refrigerate for 10 to 15 minute. if it holds shape on a spoon then you can use it to layer with chocolate cake immediately.

allow the cake to set overnight. demould after it is completely set and decorate with chocolate curls, chocolate syrup or orange slices.

Cinnamon rolls

Thank you Artisan Bread In 5

I cannot recall, since when I've been wanting to try out cinnamon rolls, really, its like forever been on my to make list, but i could never find the right time or the simplest recipe.

but all that was at the time when i used to shy away from yeasted recipes, Not anymore. Ever since i found the book "Artisan bread in Five minutes a Day" my view on yeasted recipes has completely changed, because according to them you don't need to work too hard to get a yeasted recipe right.(just my style). so now i welcome the challenge of any yeasted recipe, without putting it at the back of my to make list.

although i haven't used their exact recipe, as we don't get all the same ingredients over here in India, but i did follow their quantities and techniques to get my cinnamon rolls rigtht. so thank you Jeff and Zoe

absolutely yummy !!! whole wheat yummy !!!

Ingredients:

2 cups whole wheat flour

2 cups all purpose flour

1/4 cup oats flour

1 tbsp yeast (active dry )
1 tsp salt

3/4 - 1 cup lukewarm water

1/4 cup butter, melted

2 eggs

1/4 cup sugar

1 tsp vanilla

for filling:- 

1/2 cup butter softened

3/4 cup brown sugar

2 tsp cinnamon powder.

Method:
Soak the yeast in half of the lukewarm water with some dissolved sugar.(keep in a warm place)
mix all the dry ingredients. add the rest of the ingredients, mix with a spoon, and bring together with your hands, you may have to wet your hands a bit.
and keep for proving for two hours, in a cool dry place. If you are using the dough the same day then remove as much as required and shape. you can store the rest in an airtight container in the fridge, or you can even freeze it if you want.

Here is the secret to getting the right texture for the buns. you need to fold the dough over a few times and get that gluten all linked up and excited. Just 3 - 4 turns will to the trick, an extra 30 secs of work will make all the difference.

let the dough rest for 10 - 15 minutes. Once the dough is ready, roll it to 1/4-inch thick rectangle.
Brush the melted butter onto the entire surface.
In a small bowl mix together the sugars, cinnamon and zest. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar.
Roll the dough up, starting at the short end. Cut the log into 8 - 10 equal pieces.

Set the buns on a parchment lined baking Pan. Give them about 1 1/2 to 2-inches between them. It is ok if they rise together in the oven.

Loosely cover the buns and let them rest between 1 1/2 to 2 hours. The long rest will insure that you have a fluffy bun.(You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with slightly shorter rise, but the buns will not be quite as soft.
Preheat the oven to 180°C and place the rack in the middle of the oven.
Bake for about 15 to 20 minutes, just until the centers are set when poked with your finger.
They should be caramel colored. Let them cool for about 10 minutes.

 whats more I used the leftover dough to try out some baked beignets, although i can't say they turned out as great as the cinnamon rolls. as i had tried filling them with chocolate ganache, which flowed out of the beignet while they were baking. (what can i say, not all experiments are a success)

chocolate cinnamon buns

Chocolate cinnamon buns, just add chopped chocolate or chocolate chips to your filling and..voila...you might not go back to the plain ones.
Next maybe i'll try some with caramel in them..or caramel and chocolate...drooling already !!!!

Chocolate Swirl Cake

Forgotten Recipes

Its been a long break from blogging, as i was at my mom's place for a whole week (long but lovely), only to find that my nets not working for two whole days after i come home.

Anyways being at my mom's place i made this batch of chocolate swirl cake which turned out really great.

its a recipe that I've had since ages, i mean really ages ( like since i was in school), but haven't actually made that often.i don't know why though..as it turned out absolutely scrumptious.

This was initially a chocolate chunk cake recipe, but I adapted it to make a chocolate swirl cake.

its a very simple white cake recipe that i think can actually be adapted for making a lot of variations. (can think of quite a few at the top of my mind )

Ingredients:

175 g butter, at room temperature

350 g flour (2 ¼ cups)

2 tsp baking powder

½ tsp baking soda

175 g powdered sugar

2 large eggs

150 ml milk, warmed

1 tsp vanilla essence

100g of dark or milk chocolate

50 ml fresh cream

1 – 1 ½ tbsp of powdered hazelnuts or almonds (optional)

Method:

Preheat oven to 180°C.

Rub the butter into the flour until the mixture resembles fine bread crumbs, stir in the sugar, eggs, milk and vanilla.

Mix until well combined.

In a separate bowl prepare a ganache from the milk, cream and almond or hazelnut powder.(can use nutella or any fruit jam or fruit puree instead)

Pour ⅓ of the batter in your prepared baking pan. Spoon ¾ th of the ganache on the batter, in 3 -4 separate blobs.

Pour the remaining batter and ganache in the pan. Insert a wooden skewer or knife and swirl the batter and ganache in the pan.

Bake for 35 -40 mins or until a wooden skewer inserted in the center comes out clean.