Chocolate Molten Lava Cake

Chocolate Molten Lava Cake:

One of the most easiest and delicious cakes that one can have.

When the cake is done, it seems as if its fully baked from the outside, however the centre is still runny with warm melted chocolate oozing out. Have it with a scoop of vanilla ice cream and some hot fudge sauce.

Absolutely divine, this cake is a must try for all of you.

Happy eating :)

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients (4 people):

175gm. Baking Chocolate

175gm. Butter (diced, room temperature)

3 Eggs

1/2 cup Castor Sugar

1/3 cup Flour

Butter for Ramekins ( small white baking dishes)

Preheat oven to 180*C.

1. Melt chocolate on low flame in a double boiler. When melted, take of flame, and…

2. Stir in diced butter, until it melts.

3. In another bowl, beat eggs and sugar, until it starts to whiten.

4. Stir in melted chocolate and then the flour.

5. Butter 4 individual ramekins, and pour in chocolate batter.

6. Cook for about 12-14 minutes

7. Tip ramekins upside down onto dessert plates and serve with vanilla ice cream and chocolate sauce.

Puri by shireen

Puri

Ingredients

maida 1 cup

Wheat flour ¾ cup

Salt ½ tsp... See More... See More

Ghee 2 tbsp

maida 1 tbsp heaped

Egg white 1

Method

In a bowl mix together ghee 1tbsp maida and egg white into a paste. In another bowl mix both flours with salt and prepared paste. Knead with water into medium soft dough. Then apply 1 tbsp ghee and leave covered for 30 minutes. Make into 8 balls. Roll into poori and deep fry…

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      poori

      take 2 cups maida,1/4 tspsalt,2tbsp ghee and knead in luke warm water ,keep aside for 1/2 an hr and make pooris . the dough should not be too soft nor hard.

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Berry Trifle and jam roll by shireen

                                Berry Trifle

Ingredients

Jam roll slices as required

Blue berry ½ tin

Strawberry jelly 1 packet 

(Dissolved in 1 and ½ cup water)

Strawberries (sliced) 2 cup

Ingredients for vanilla custard

Milk 1 litter

Sugar 6 tbsp

Corn flour 4 tbsp

Vanilla essence ½ tsp

Cream ½ cup

Method
 FOR CUSTARD   Boil milk with sugar,dissolve cornflour in1/4cup milk separately, when milk gets boiled add cornflour paste into it but very slowly and mixed it well,of the flame. it should not be very thick nor very runny.
add cream in custard when it get little cold she just mixed it well before pouring custard over jelly

Cut jam roll into slices. Arrange over base and all around the sides of a serving bowl. Moist with any juice. And spread with sliced strawberries. Top with jelly cubes. Spoon over custard. Decorate with blue berries and whipped cream.

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Jam roll

Ingredients

Eggs 4

Castor sugar 4 ounce  (4 ounce of caster sugar is 8 tbs leveled )

Flour 4 ounce  (4 ounce of flour is 8 tbs slightly heaped)

Vanilla essence 1 tsp

Strawberries jam ½ cup

Red color few drops

Method:

Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.
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Jam Roll

4 Eggs

8 Tbsp flour - slightly heaped

8 Tbsp castor sugar - levelled

1 tsp vanilla essence

1/2 cup strawberry jam* - mixed with a few drops of red food colour - mashed.

Icing sugar (can use castor sugar)

Preheat oven to 190 degrees at least 15 minutes before putting cake in oven.

Place eggs in a very clean mixing bowl and beat eggs until they start to become light and fluffy*. While continuing to beat, slowly add sugar and continue to beat until the mix until it becomes pale and fluffy - and when lifting beater egg mix forms a peak that stays up. Add vanilla essence. Mix well

Using a spatular, add the sifted flour slowly. Using a clockwise direction, fold mix in a figure 8 until flour is mixed into eggs. Pour mix into a greased and butter papered 13 x 8 inch swiss roll pan.

Bake at 190 degrees for 10 minutes only.

While cake cooks, get a clean soft napkin or tea towel and lay flat. Cover surface of the towel with icing or castor sugar. As cake is done, turn cake out onto the icing sugar. Place pan away, and slowly, but carefully remove the butter paper from the top of the cake. Using the napkin/tea towel roll up cake gently as soon as paper is removed.

Hold for 1 minute, then slowly open up roll. Spread with strawberry jam. Without cloth, roll up cake and set aside till cool. Then, using a bread knife slice 1 inch pieces of cake and serve on a platter or set aside to make Berry Trifile.

Enjoy

*You can use any flavoured red jam - eg raspberry, forrest fruits. Do not use jelly.



NOTE  8 Tbsp flour slightly heaped = 4 oz
 1 ounce butter = 1 Tbsp butter

1 ounce flour = 2 Tbsp flour slightly heaped

1 ounce sugar = 2 Tbsp sugar levelled.

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Jam roll
Ingredients
Eggs 4
Castor sugar 4 ounce 8 tbs leveled
Flour 4 ounce 8 tbs slightly heaped
Vanilla essence 1 tsp
Strawberries jam ½ cup
Red color few drops
Method:
Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.

cornflake cookies by shireen

cornflake cookies

 Ingredients

* 1 egg white

* 1/2 cup sugar

* 1/4 tsp vanilla

* dash of salt

* 1/2 cup toasted coconut

* 1/2 cup large-flake regular oats

* 1 cup cornflakes

Directions

1. Beat the egg white until stiff.

2. Stir in sugar, vanilla and salt.

3. Beat for a few more seconds.

4. Combine coconut, oats and cornflakes.

5. Mix dry and wet ingredients.

6. Drop tsps of dough 2 inches apart.

7. Heat oven to 350F.

8. Grease pan or use parchment

9. Bake for 10 min or lightly browned.

Strawberry Ripple Icecream ,strawberry yrup , chocolate icecream ,pineapple icecream by shireen

Strawberry Ripple Ice cream

      ingredients
1 tin / 14 0zs can evaporated milk (chilled in freezer for 6 hours)
      1 tin condensed milk
      2 packet or 12oz fresh cream (3 cups whipped)
      1 cup strawberries* (blended)
      1/2 cup strawberry syrup*

      Beat icy cold evaporated milk till the amount doubles. Then mix in condensed milk, strawberry essence and strawberry puree.

      In separate bowl whip cream till firm peaks form. Fold cream into milk mixture.
      Put into a container with a cover in freezer for 6 hours.
      After 6 hours, drizzle strawberry syrup in a circle over top of ice cream. Using a knife put knife to bottom of container and draw lines making ripple patterns. Put cover on again and freeze for at least another 6 hours.
      Serve with extra strawberry syrup if desired.

      * strawberry syrup - heat 1 cup sugar with 1/2 cup water till thick syrup
      ( should remain clear no colour) add 1/2 tsp strawberry essence and a few drops pink coloring.

      **chocolate option instead of strawberry puree add 1/2 cup chocolate syrup (or 2-3 Tbsp cocoa powder and just enough milk to make a thick paste not too much milk  ) You can add extra syrup and swirl if desired.

      ***Pineapple option. Drain 1 tin pineapple and puree. Add this and 1/2 tsp pineapple essence.


     note  3 options given on the show - strawberry, chocolate and pineapple. I am sure if you replaced 1 cup strawberry puree with any fruit (except orange, lemon, kino or other citrus) it would work eg mango, guava, try 2 tsp coffee with tiny bit of milk just enough to make a thick paste for coffee ice cream, try apple sauce for apple ice-cream, tinned peaches - your imagination can take you anywhere.


note  can use frozen, fresh or canned strawberries. Canned and frozen will already have sugar, and you just puree 1 cup. If using fresh strawberries try and if sweet then just puree or if not as sweet as you prefer try adding 1 Tbsp castor sugar when pureeing strawberries.

     note u  can make  ice cream with out straw berry.


note - the melted chocolate would not blend with ice cream properly, which is why Aunty suggested to use bottle hersheys chocolate sauce, or choc paste.
   
note  Cocoa would be richer than chocolate sauce if you can find Dutch cocoa it's really rich, otherwise add an extra teaspoon of cocoa. I am sure you son will love whatever you make as you have made it for him with love.
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 Strawberry Ripple Ice cream

Ingredients

Evaporated milk chilled1 tin
Condensed milk chilled1 tin
Fresh cream whipped3 cups
Strawberries Chopperized1 cup
Strawberry syrup 6 tbsp

Method
Beat chilled evaporated milk till doubled. Add in condensed milk. Fold in strawberries, essence, and whipped fresh cream. Put to set in an air tight container. After 6 to 8 hour open slowly fold in strawberry syrup in gaps. Freeze till firm.

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 Chocolate Ripple Ice Cream:

      Ingrediants:
      Evaporated milk 1 can chilled (large)
      Sweetened condensed milk 1 can large
      Fresh cream 3 cups whipped
      Cocoa powder 3 tbs mix into milk and make a thick paste
      Hershey's chocolate syrup 1-2 tbs


      Method:
      Chill evaporated milk in fridge for at least 6 hours, beat it till thick and fluffy, add in condensed milk, cocoa powder dissolved in milk. Now take separate bowl, whip cream till thick fold it into evaporated milk mixture. Pour in container and freeze it for 4-6 hours. Take it out, swirl hershey's chocolate syrup on top and make design with fork, cover and freeze it again over night or at least 6-8 hours.
 

     note  For  plain chocolate icecream Recipe........
 Add 2 tbsp of coco powder dilute it wid lil milk!!

donuts by shireen ,Cinnabons ,JAM DOUGHNUTS

Recipe of donuts

      Ingredients:
      Flour 2-1/2 cup
      Caster sugar 5 tbsp
      Melted butter 3 tbsp
      Egg 1
      Dry milk powder 4 tbsp
      Luke warm water to knead
      Instant yeast 1 tbsp

      Ingredients for chocolate sauce:
      Butter 1 ounce
      Icing sugar 6 tbsp
      Coco powder 2 tbsp
      Cream 2 tbsp
      Water 1 tbsp
      Method for chocolate sauce
      Cook all together.
      Method:
      Put flour in a bowl, make a well in center , add caster sugar , melted butter , egg , yeast, dry milk powder and knead to a soft dough adding Luke warm water as required.
      Leave to rise for 1 hour , make into balls, and make a hole in the center with finger place on a greased baking sheet and leave to rise for 1 hour.
      Heat oil and deep fry donuts on medium flame till light golden, dip donuts in chocolate sauce or dust with icing sugar.


note 

when you leave the donuts in the greased tray to rise  it has to be covered bcz the air causes the dough to become hard if it is exposed to open air :) and the doughnuts will have a thin hard layer on the top!!


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Shireen Anwer

Doughnuts
Ingredients
Flour 1 kg
Caster sugar 4 ounces
Butter melted 200 gm
Salt 1 tsp leveled
Instant yeast 2 tbsp
Eggs 4
Powder milk 1 cup
Luke warm water to knead

Method
In a bowl put Flour 1 kg
Caster sugar 4 ounces
Butter melted 200 gm
Salt 1 tsp leveled
Instant yeast 2 tbsp
Eggs 4
Powder milk 1 cup and knead with a Luke warm water into a very soft dough, leave to rise in a greased bowl for 1 hour till double, punch down the dough, make into balls then make into smooth balls, press lightly on a foil lined tray and with a small round cutter take out hole to give shape of doughnut, again leave it cover to rise to 35 to 45 minutes when well risen put them to deep fry on very very low flame.

Ingredients for chocolate frosting
Icing sugar 1 cup
Butter 1 tsp heaped
Coco powder 1 tbsp leveled
Water 2 tbsp
Method
In a pan put Icing sugar 1 cup
Butter 1 tsp heaped
Coco powder 1 tbsp leveled
Water 2 tbsp, cook for 1 minute, chill, slightly thick and glossy, dip doughnuts in prepared chocolate frosting then roll in any decoration or white chocolate grated or any nuts.

For glazed doughnuts
Ingredients
Icing sugar as required
Method
Roll fried doughnuts in icing sugar from both sides.

Strawberry glaze
Ingredients
Icings sugar 1 cup
Water 2 to 3 tbsp
Strawberry essence 2 drops
Pink color 1 drop
Method
Put all together in a pan cook till slightly thick. Dip doughnut and prepare strawberry glaze, decorate with pink sugar.

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      Cinnabons
      Dough
      3 cups plain flour
      Luke warm water to knead
      2 heaped tsp yeast
      3 Tsp sugar
      3 Tsp dry milk powder
      1 egg
      Filling
      3 Tsp soft butter
      1/2 cup brown sugar
      1 tsp cinnamon
      1/2 cup chopped walnuts
      Caramel sauce
      1/2 cup brown sugar
      4 Tsp heaped thick cream
      2 Tsp butter
      1/4 cup castor sugar

      Mix all dough ingredients together and knead. Remove dough from bowl and bang it on the bench a few times. Return dough to oiled bowl and allow to rise for 1 hour.
      Push dough down and roll out into a long rectangle. Spread soft butter all over rolled out dough. Mix cinnamon and brown sugar and sprinkle all over buttered dough - then sprinkle walnuts over cinnamon mix. Roll dough into a log and slice into 4cm pieces. Place slices of filled dough onto a greased tray. Leave to rise for another 30 minutes, covered.Brush each slice with beaten egg yolk, bake on 200 degrees for 15 to 20 minutes pour hot sauce on top and serve immediately
      To make sauce: place all ingredients for caramel sauce in pan, heat till all ingredients are melted and mix well.

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      Cinnabon:
      Ingredients:
      Flour 3 cups
      Dry milk 3 tbsp
      Instant yeast 2 tsp heaped
      Egg 1
      Caster sugar 3 tbsp (heaped)
      Butter 3 tbsp (melted) for dough
      Luke warm water to knead
      Ingredients for filling:
      Brown sugar ¾ cup
      Cinnamon powder 1 tsp (heaped)
      Walnuts ½ cup (crushed)
      Ingredients for caramel sauce:
      Brown sugar ½ cup
      Caster sugar ¼ cup
      Cream 4 tbsp (heaped)
      Butter 2 tbsp
      Method for Dough:
      Mix together flour, dry milk, instant yeast, egg, caster sugar,butter  and knead with warm water into soft dough, leave to rise for 1 hour.
      Roll the dough into a large rectangular, brush lightly with butter, spread with brown sugar mix with cinnamon powder and crushed walnuts roll like Swiss roll cut the dough into 2 inch pieces, press lightly again leave to rise for ½ an hour brush with beaten egg yolk, bake on 200 degrees for 15 to 20 minutes pour hot sauce on top and serve immediately

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 Cinnabons

Dough

3 cups plain flour

Luke warm water to knead

2 heaped tsp yeast...

3 Tsp sugar

3 Tsp dry milk powder

1 egg

Filling

3 Tsp soft butter

1/2 cup brown sugar

1 tsp cinnamon

1/2 cup chopped walnuts

Caramel sauce

1/2 cup brown sugar

4 Tsp heaped thick cream

2 Tsp butter

1/4 cup castor sugar

Mix all dough ingredients together and knead. Remove dough from bowl and bang it on the bench a few times. Return dough to oiled bowl and allow to rise for 1 hour.

Push dough down and roll out into a long rectangle. Spread soft butter all over rolled out dough. Mix cinnamon and brown sugar and sprinkle all over buttered dough - then sprinkle walnuts over cinnamon mix. Roll dough into a log and slice into 4cm pieces. Place slices of filled dough onto a greased tray. Leave to rise for another 30 minutes, covered.Brush each slice with beaten egg yolk, bake on 200 degrees for 15 to 20 minutes pour hot sauce on top and serve immediately

To make sauce: place all ingredients for caramel sauce in pan, heat till all ingredients are melted and mix well.
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  Doughnut recipe

21/2 cups flour

1Tbs yeast

4 Tbs milk powder dry

3 Tbs butter. melted

1 egg

5 Tbs caster sugar

1/2 cup water

Mix all ingredients well and leave dough to rise for one hour.

After 1 hour, roll out and cut doughnuts using a cutter or glass. Use smaller cutter for inside hole or try using the lid of a ketchup bottle if you don't have one. Place doughnut shapes on a tray ( place the dough from inner hole for kids snacks) and let rise again for 45 minutes. Fry doughnuts on a low flame.


note  tray  has to be covered bcz the air causes the dough to become hard if it is exposed to open air :) and the doughnuts will have a thin hard layer on the top!!

Chololate icing/sauce

1/2 cup caster sugar

1 tsp butter

2 Tbs cream

1 Tbs water

2 Tbs cocoa powder

Place all icing/sauce ingredients in a pan and let it cook on med heat for 1 minute.

Dip the hot doughnuts into the sauce, and place doughnuts in a plate to cool.

Enjoy
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Jam Doughnuts

Ingredients

Flour 3 ¾ cup

Instant yeast 2 tbsp

Caster sugar 3 tbsp

Eggs 2 lightly beaten

Powder milk 4 tbsp

Butter melted 4ounce

Warm water as required

Strawberries jam ½ cup

Oil for deep frying

Caster sugar ½ cup extra

Method

mix together in a bowl, 3 ¾ cup flour, 2 tbsp yeast, 3 tbsp caster sugar, 4 tbsp milk powder, 2 beaten eggs, 4 ounce melted butter and knead into a soft dough with warm water, cover and keep in warm place about 1 hour until the dough rises to double its size, place the dough on a flat surface, knead dough for 5 minutes until smooth, roll dough into 1 cm thickness, cut into rounds with 2 inches cutter. Divide into two equal portions. Place a tsp of strawberry jam on half of the rounds, top with remaining rounds, press edges together with fingers, place rounds on greased oven proof tray, cover and leave for 20 minutes until doubled in size, press edges again if necessary. Now deep fry doughnuts until golden brown, drain on paper, tossed in extra caster sugar.
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   Cinnamon Roll by rida

Ingredients

Flour 2 cup

Cinnamon 1/2 tsp

Castor sugar 1/2 cup

Sugar 2 tbsp

Egg 2

Yeast 1 tbsp

Milk 1 cup

Butter 100 gm

Oil 1/2 cup

Method

Mix 1tbsp yeast with warm water. Leave for 10 minutes. Put flour , castor sugar, eggs & 1/2 cup oil kn...ead all things with 1 cup warm milk cover & leave for 1/2 hour to rise. Roll and cut into 2 inches thick pieces and put it in mould now mix 2 tbsp sugar, cinnamon powder in water and brush it cinnamon roll gentely. Bake on 180 degree for 1/2 an hour.

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 Donuts by rida

Ingredients:-

Plain flour 1-1/2cup

Yeast 2tsp

Sugar (ground) 1/2cup...

Eggs 1

Butter 50g

Lukewarm milk 1-1/2cup

Chocolate 100g

Hundreds and thousands for decoration

Oil for frying

Method:-

In a bowl, add the yeast, plain flour, sugar egg ,butter and milk. Combine all the ingredients together into a smooth dough.

Cover the bowl and leave it aside for half an hour.

Roll the dough about 1/2 inch thick on a floured board and cut with a doughnut cutter.

Now in a large pan heat oil and fry the doughnuts until they turn golden brown.

Drain on paper towels.

Put the chocolate into a bowl.Now heat a saucepan half filled with water and place the bowl into it.Stir until the chocolate has melted.

Now dip each doughnut into the melted chocolate Dust with icing sugar(ground sugar)and sprinkle with the hundreds and thousands

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Donuts

 2 ¼ tsp regular or quick-acting yeast

 1/8 cup warm water (98 degrees)

 3/4 cup lukewarm milk (garam kar kay thanda kiya hua)

 1/4 cup sugar

 1/2 tsp. salt

 1 egg

1/6 cup oil

 2 1/2 cups all-purpose flour (Maida)

VANILLA FROSTING

 1/4 cup solid vegetable shortening

 1/4 cup butter or margarine

 1/2 tsp. clear vanilla extract

 1/2 cups powdered sugar

1 tbsp. milk

METHOD DONUTS:
Aik mixing bowl lay lain. Yeast ko garam pani main hal kar kay bowl main daal dain aur milk, sugar, salt, egg, oil and 1 cup of maida bhi daal dain. In sab ko slow speed par 30 seconds tak beat karain. Aur beat kartay waqt bowl ko scrape kartay rahin. Then beat on medium speed for 2 mins. Stir in remaining flour until smooth. Dhaamp dain aur iss mixture ko 50-60 mins. tak rakh chorain. Yeh phool kar double ho jai ga.

Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.

Heat vegetable oil in deep fryer to 350. Doughnuts ko oil main daal dain. Turn dounuts as they turn golden brown, about one minute on each side. Ihteeat say dounuts ko nikal lain (inko prick kar kay nain dekhain) aur drain kar lain.Jab thanday ho jain, make small hole to insert vanilla frosting. Chotti churri lay kar dounut main surrakh kar lain aur iss main vanilla frosting bhar lain. Aur akhir main doughnuts ko aachi tara powdered sugar say dust kar lain.

Iss recipe say 12 dounuts banain gay.

METHOD VANILLA FROSTING:
Cream butter and shortening laikar gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Iss frosting ko airtight container main daal kar 2 weeks tak fridge main rukh saktay hain.

METHOD CHOCOLATE GLAZE:
Meri chocolate sauce key recipe use kar kay chocolate sauce bana lain and when the donuts have cooled dip the top surface of the dounts into the sauce and then flip over and cool on a plate. 10 - 15 mins. tak glaze hard ho jai gi
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  JAM DOUGHNUTS

      ingredients:
      4 tsps or 14gms dry yeast
      1 1/4 cup warm milk
      1/4 cup or 55g caster sugar
      60 g melted butter
      2 eggs lightly beaten
      3 3/4 cups plain flour
      1/3 cup or 80 ml strawberry jam or any you like
      1/2 cup caster sugar extra

      method:

      1. combine yeast, milk and sugar in a bowl, whisk until yeast is dissolved. cover, stand in warm place about 10 mints OR until frothy usually it takes more than 10 minutes for the 'jhaag' to come up. you have to wait till then

      2. whisk butter ang eggs into yeast mixture. sift flour into a large bowl. stir in yeast mixture and mix into a soft dough.

      3. cover and stand in a warm place till about one hour or tilll it doubles in size

      4. turn dough onto a floured surface and knead dough about 10 minutes till smooth and elastic. Roll dough out to 1 cm thickness, cut into rounds using a round cookie cutter or by hand.

      5. place a teaspoon of jam on one half int he centre and top with another round. (makes 20) press edges together with fingers.

      6. place rounds on greased baking tray, cover and stand for 40 minutes or until rounds have doubled in size. press edges again if necessary.

      7. deep fry doughnuts on each side for 12 seconds or till golden brown.

      8. drain on paper and toss in caster sugar till coated.
   
   

CHOCOLATE FUDGE

      CHOCOLATE FUDGE

      Unsalted butter 75gm
      Plain chocolate (Chopped) 500 gm
      Sweetened condensed milk 1 can (14 oz)
      Vanilla essence ¼ tsp

      lightly greases an 8inch tin with butter. Place on Direct heat not double boiler on medium heat 500 gm chocolate, 1 can condensed milk and 75gm butter in a pan and heat gently, till butter melts and mixture is smooth  Stir constantly   Do not let it boil. or fudge will be brittle.Once all ingredients are melted,Remove from heat ,  transfer to a glass bowl and  . Add ¼ tsp essence.beat with hand mixer until thick and glossy. Beat till thick and glossy. pour in the Put in 8 x 8 inch greased pan Chill in tin overnight. Take out and cut in squares and put a walnut half over each piece and serve.

note  Put in fridge for at least 12 hours before cutting pieces, adding nuts (if required) and serve.

      *you can add nuts or sultanas into the fudge mix before turning out into pan to set.

      Enjoy