Are you a crazy chocolate lover? Is your every trip to the supermarket ends with a lot of chocolates? Do you indulge in every indulgent ideas for chocolate such as cakes, tarts, brownies, cookies or cheesecakes? Then let us tell you that July 7 is celebrated annually as World Chocolate Day. According to references, it is the day when chocolates were introduced to Europe. To mark the day, we got in touch with some of the Mumbai chefs to learn their favourite chocolate recipe. And boy, the recipes are truly mouth-watering. These dishes taste as divine as they look.
Here you go!
Chef Nester of Oi – Kitchen & Bar shares the ‘Flourless Chocolate Cake’ recipe.
Ingredients:
• Chocolate dark – 125 grams
• Extra virgin olive oil - 90 grams
• Egg yolk - 3
• Almond flour - 125 grams
• Egg white - 3
• Castor sugar - 125 grams
Baking Time: 17 minutes
Baking Temperature: 170 Degree C
Recipe:
• Melt chocolate in a double boiler.
• Add extra virgin olive oil into the melted chocolate.
• Let the mixture rest for 5-10 minutes, then add the egg yolk.
• Add Almond Flour in cut and fold method.
• Whisk egg white with castor sugar by adding the sugar batch by batch, till it forms a firm meringue.
• Add the meringue to the chocolate mixture in cut and fold method.
• Spread the mixture in the mould and put it to bake in a pre-heated oven.
Chef Vinayak Patil of Butterfly High shares ‘Éclair Chocolate’ recipe.
Ingredients:
For chocolate sponge -
• Eggs - 4
• Sugar - 125 grams
• Refined flour - 120 grams
• Coco powder - 5 grams
• Baking Powder - 3 grams
• M. Gel - 7 gram
Recipe:
• Mix all the ingredients and bake it at 170 degree Celsius for 30 minutes.
· 1st layer: Chocolate sponge cut into a round shape.
· 2nd layer: Milk chocolate - 50 grams
• Fresh Cream - 20 ml
• Mix both together.
· 3rd layer: Mascarpone cheese - 30 grams
• Strawberry filling -10 grams
• Whipped cream - 20 grams
• Mix together
· Set for 1 hour. Finish with chocolate glaze and garnish.
Chef Armin of New York Burrito Company shares ‘Chocolate Brownie’ recipe.
Ingredients:
• Chocolate - 350 grams
• Butter - 130 grams
• Water - 1/2 cup
• Condensed milk – 200 grams
• Flour - 1 cup
• Vanilla essence - 1 tsp
• Baking powder - 1 tsp
• White chocolate chopped - 100 grams
Recipe:
• Pre-heat the oven at 180 degrees Celsius for 10 minutes.
• Melt together chocolate, water, and butter.
• Add condensed milk.
• Mix together all dry ingredients.
• Add to the chocolate mix.
• Beat gently for 15 seconds.
• Pour in a baking tray and bake at 180 degrees Celsius for 30 minutes.
• Let the brownie cool down and de-mould.
• Cut into pieces and serve with vanilla ice-cream.
Aditya Wanwari, Chef and Founder of SHOR shares ‘Rocky Road’ recipe.
Ingredients for brownie:
• Dark chocolate – 225 grams
• Flour - 120 grams
• Unsalted butter – 240 grams
• Sugar - 240 grams
• Vanilla essence - 1 teaspoon
• Baking powder – 1 teaspoon
• Eggs - 3
Ingredients for payasam:
• Milk – Half litre
• Rice – 40 grams
• Sugar - 30 grams
• Milk made – 75 grams
• Rosewater – 5 ml
Recipe:
• Boil milk in a pan.
• Add rice to the milk and let it thicken.
• Add milkmaid sugar and rosewater in that stir for 2 minutes.
• Remove the mixture from the flame.
• Keep it aside until it comes to room temperature.
• Remove in a bowl keep it in the freezer.
• Pour on brownies.
• Serve cold.
Chef Anaya Banerjee shares ‘Healthy Chocolate and Quinoa Brownie’ recipe.
Ingredients:
• Quinoa - 1 cup boiled
• Granulated Sugar - 2 tablespoon
• Cocoa powder - ½ cup
• Baking powder - 1 teaspoon
• Milk - 2 tablespoon
• Butter - 2 tablespoon
• Eggs - 3
• Honey – 3 tablespoon
• Vanilla essence - 1 teaspoon
• Choco chips - 3 teaspoon
Recipe:
• In a bowl mix butter and sugar. Add eggs, using a hand blender mix it well. Process until smooth.
• Add boiled quinoa mix it well. Now add cocoa powder and honey. Beat it well using the blender. Add Baking powder and vanilla essence process until smooth.
• Now add milk to the mixture and mix it well.
• Pour the prepared mixture into a butter greased mould. Garnish with choco chips.
• To prepare quinoa: In a small saucepan, bring 1-1/2 cups (375 ml) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Transfer to a bowl. Cool to room temperature.
• Preheat oven to 350°F (180°C).
• Bake in a preheated oven for 25-30 minutes or until tester inserted in center comes out clean.
• Cool in pan on rack. Cut into squares. Serve dusted with icing sugar, if desired.
Chef Pallavi Nigam Sahay shares ‘Chocolate and Dates cake’ recipe.
Ingredients:
• Warm water - 300 ml
• Chopped dates – 150 grams
• Dark chocolate - 100 grams
• Milk - 3 tablespoon
• Butter - 100 grams
• Brown Sugar - 150 grams
• Eggs - 3
• Plain flour - 225 grams
• Baking powder - 1 teaspoon
• Baking soda - 1 teaspoon
For the toffee sauce:
• Golden syrup - 275 grams
• Light brown sugar - 275 grams
• Butter - 100 grams
• Cream - 225 ml
• Vanilla extract - 1/2 teaspoon
Recipe:
• Preheat the oven at 180 degrees. Line the cake tin with baking parchment.
• Soak the dates in warm water.
• Bain Marie the chocolate with milk
• Put the butter in a bowl, and whisk, then add sugar to it, whisk it again till it's no longer a grainy mixture but a smooth mixture. This is called creaming of butter and sugar.
• Add egg one by one, keep whisking, it will cuddle first but if you keep whisking it will come along.
• Add melted Chocolate to this mixture.
• Also, add the dates along with its water.
• Shift in the flour, baking powder, soda. Gently fold in everything do not whisk now, because if you whisk now you will incorporate lots of air, and you will get a very heavy cake instead of a light and fluffy one.
• Pour into the prepared cake tin, and bake for one hour or until a skewer comes out clean. Then let it cool down for 15-20 minutes before taking out of the baking tray.
• For the toffee sauce put everything together in a saucepan and boil for 4-5 minutes.
Chef Mohan Malik of The Shalimar Hotel shares ‘Chocolate Strawberry Mousse’ recipe.
Ingredients:
• White chocolate - 100 grams
• Amul fresh cream - 60 grams
• Whipped cream - 80 grams
• Strawberry crush - 40 grams
• Gelatin - 15 grams
Recipe:
• Place strawberry mousse between two chocolate sponge cake.
• Press the cake evenly from all the side.
• After that coat the entire body of the cake with chocolate ganache.
• Refrigerate the cake for min 8 – 9 minutes and serve it with two mint leaves on top.
• Your chocolate strawberry mousse is right to binge on.
