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For that extra sweetness
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NITA MEHTA suggests some recipes to liven up your Valentine's Day
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TEMPT YOUR SWEET TOOTH Chocolate temptation and Chocolate eclairs
Chocolate Temptation (Makes 10-12 slices)
Ingredients
Moist cake
2 large eggs
3/4 cup powdered sugar
2/3 cup ordinary sugar
2/3 cup curd
1/3 cup cocoa powder
1 tsp vanilla essence
1-1/2 cups (200 gm) plain flour (maida)
1 tsp soda-bi-carbonate
1/2 cup (90 gm) oil
To Soak
1/2 cup cold milk
1 tbsp sugar
1 tsp rum or brandy (optional)
Chocolate cream filling
150 gm cream (3/4 cup)
3 tbsp powdered sugar
3-4 tbsp cocoa
1/2 tsp vanilla essence
Topping
50 gm fresh cream
1 tsp butter - softened
2 slabs (40 gm each) of dark Amul, Nestle or Cadburys Bournville chocolate
A packet of nutties
Method
Grease an 8-9" round tin. Preheat oven to 180°C/350°F.
To prepare the cake, mix ordinary sugar, curd, vanilla essence and cocoa in a large pan. Beat well till sugar dissolves. Keep aside.
Beat powdered sugar and eggs till frothy and double in volume.Add oil to the eggs gradually, beating all the time. Sift flour and soda-bi-carb together. Add 1/2 the flour and 1/2 the beaten eggs to the cocoa mixture in the pan. Mix well. Add the left over flour and eggs and beat well till the mixture is smooth. Bake in the prepared tin at 180°C for 1 hour. Remove from oven. Cool.
Remove from tin. Cut through the cake, horizontally into 3 round pieces, with a sawing motion, using a long serrated knife. Mix 1/2 cup of cold milk with 1 tbsp sugar and 1 tsp rum or brandy. Soak each piece of cake with 3 tbsp of this milk. Keep aside to cool.
To prepare the filling, beat chilled cream with sugar, cocoa and essence till soft peaks form. Beat further very carefully with a spoon till stiff peaks are ready. Place a piece of cake on a serving plate. Spread half of the chocolate cream on it. Invert the second piece of cake on it. Spread the left over cream. Finally place the last piece of cake on it. Press very lightly. Dust the top to get rid of any crumbs. Keep aside.
To prepare the topping, break softened chocolates into small pieces. Heat the cream in a small heavy bottomed pan, on low heat (do not boil). Add chocolate pieces and butter and heat stirring continuously, till chocolate melts and you get a smooth paste.
Immediately pour over the cake, leaving just a tsp of it. Spread with a long knife dipped in cold water. Keep in the fridge for 30 minutes for the top icing to set.
Make crisscross with a fork. Arrange nutties dipped in left over icing.
Chocolate Eclairs (Makes 12)
Ingredients
Choux Pastry
75 gm plain flour (maida)
A pinch of salt
25 gm (2 tbsp) butter
3/4 cup (140 ml) water
1 tsp sugar (optional)
2 eggs
Filling
200 gm cream
4 tbsp icing sugar, sifted
1/4 tsp vanilla essence
Chocolate coating
100 gm (1/2 cup) fresh cream
150 gm cooking chocolate or 3 slabs (40 gm each) of Amul, Nestle or Cadburys dark chocolate
1 tsp butter
Method
To prepare the choux pastry, sift flour and salt together. Put butter, water and sugar into a sauce pan and heat gently until butter melts; then raise the heat and rapidly bring mixture to boil. Remove the pan from fire and add all the flour at once. Stir quickly with a wooden spoon until flour absorbs all liquid. Return to heat and stir until a smooth ball is formed and it leaves the sides of the pan. Allow the mixture to cool a little.
Beat eggs till fluffy. Gradually, mix eggs and beat till the eggs are well mixed. The choux pastry should be thick enough to hold its shape but not stiff.
Spoon pastry into a stiff (transparent) polythene bag. Cut one corner to pipe 1/2" thick fingers.
Pipe out 2" long fingers on a greased baking tray. Start piping with the cut end touching the tray and lifting it while pressing the mixture out, cut off the required length with a wet knife.
Place hot oven at 220°C/425°F & bake for about 20 minutes, until crisp and golden brown. (If éclairs are not thoroughly dry, reduce the heat to 180°C/350°F & continue baking for further 10 minutes).
Remove from the oven. Slit them down on one side to let the steam escape and leave on a wire rack to cool. Beat the chilled cream & sugar till it forms soft peaks. Cool in the fridge. When éclairs are cold, fill them with whipped cream using a piping bag and a nozzle. Keep in fridge.
To prepare the top icing, break softened chocolate into small pieces. Heat the cream in a small heavy bottomed pan, on low heat (do not boil). Add chocolate pieces and keep stirring continuously till chocolate melts and you get an almost smooth paste. Remove from fire and stir in butter gently till it turns smooth. Immediately pour over the éclairs to cover the top completely. Keep under refrigeration for 2-3 hours till the icing sets.
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