Chocolate orange marquis
Ingredients: 1,200 gm castor sugar; ½ cup
freshly squeezed orange juice; 350 gm dark chocolate chopped into small pieces;
225 gm butter; 5 eggs; 50 gm plain four; 1 tbsp orange zest; macaroons or
sponge fingers for decoration
Method: Pre-heat oven to 1800C.
Place half the sugar in a saucepan, add orange juice and stir until dissolved.
Remove from heat and stir in the chocolate and butter. Whisk the eggs with the
remaining sugar in a bowl. Add the orange rind. Using a spoon, fold the
chocolate mixture into the egg mixture. Sift the flour over the top and fold
in. take a round tin and line the base with baking paper and pour in the
mixture. Now fill a roasting pan with water, and place the cake tin with
chocolate mix in it. Bake for 1 hour. Remove the cake tin from the water bath
and let it cool for 20 min. Decorate with icing sugar and sponge fingers.
Chocolate
orange marquis
Red velvet
Ingredients: for the cake 2 eggs; 90 gm
butter; 300 gm flour; 75 gm dark cocoa; 150 gm castor sugar; 150 ml butter
milk; 3 tbsp white wine vinegar; 2 tsp red colour; 2 tsp baking soda; 50 gm
melted chocolate; 1 stick of fresh vanilla or 1 tsp vanilla essence; a pinch of
salt. For the icing 1pkt Philadelphia cream cheese; 30 gm butter; 40 gm
breakfast sugar or icing sugar; ½ tsp vanilla extract
Method: Pre-heat the oven at 1800C.
Beat the sugar and butter together till it becomes all creamy. Add the eggs,
and whip it for another minute. Make a paste of food colouring, cocoa and
vanilla, and add to the creamed mixture along with buttermilk, flour and salt.
Whip it for 30 seconds. Take the white wine vinegar in another bowl and add
baking soda. Hold the bowl as it foams, then add to the batter. Give the batter
a good whip and add melted chocolate. Grease a 10-inch baking mould, and bake
for 30 minutes at 2000C. For the frosting, beat all ingredients
together in a medium-sized bowl. Once the cake is baked, cool it for about 20
minutes. Frost with the cream cheese mixture. Decorate the cake with silver
sugar balls, or even tiny chocolate chips.
Red
velvet
Mango cheesecake
Ingredients: For the base 175 gm crushed
digestives; 100 gm unsalted butter. For the filling 500 gm mascarpone; 100 gm
cream cheese; 1 kg Alphonso mango (peeled and cubed); 2 eggs; 50 gm icing sugar
Method: Mix the crushed biscuit with butter
and press firmly into an 8-inch spring form tin, spreading evenly. Cover and
keep in the fridge to chill. Blend the mango cubes in a blender till you get a
puree, run it through a sieve to get rid of ant fibres. In a clean bowl, beat
the mascarpone, egg yolks and cream cheese together. Add the mango puree and
the icing sugar. In a separate bowl, whisk the egg whites till light and airy.
Slowly fold in the egg whites in the mango mixture. Pour the mixture in the
cake tin, and chill in the fridge, till it is set, for about 4 hours. Serve
with mango puree.
Mango
cheesecake
