Choco Brownie Cake

Ingredients:

• 8 Tbs. (1 stick) unsalted butter, at room temperature, plus butter for pan
• 1 cup sugar
• 2 eggs, lightly beaten
• 1 tsp. vanilla extract
  
• 1/8 tsp. salt
• 3/4 cup all-purpose flour
• 4 oz. good-quality semisweet or bittersweet chocolate, coarsely chopped
• Unsweetened cocoa powder for dusting

Directions:

Preheat an oven to 350°F. Line an 8-inch round cake pan with a piece of aluminum foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the 8 Tbs. butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan or the bottom pan of a double boiler with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl or in the top of the double boiler and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared pan, smoothing the surface with the spatula. Bake until the cake is puffed and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cake cool completely in the pan.

Using the edges of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

Choclate Tart

For The Crust-
12 T. unsalted butter (1-1/2 sticks)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon kosher salt

For The Filling-
2 T. cornstarch
2 cups heavy cream
3/4 cup Nutella
1/2 teaspoon vanilla
1/8 teaspoon salt
Grated lemon rind for garnish

Method:
Preheat oven to 325^o F with rack in the middle.  Melt butter for the crust in a saucepan over medium-high heat.  Off heat, stir in sugar, vanilla and salt until dissolved.
Blend butter mixture into flour with a rubber spatula.  Press dough into an ungreased 10″ tart pan with removable bottom.  Freeze crust for 15 minutes then bake 25-30 minutes.
To make the filling, whisk cornstarch into 1/4 cup cream in a bowl.  Combine the remaining 1-3/4 cups cream, Nutella, vanilla and salt in a saucepan.  Whisk in the cornstarch mixture and bring to a boil over medium heat, whisking constantly.  Once boiling, stir until thickened, about 1 minute.  Pour into the crust and smooth the top.  Refrigerate until set, about 2 hours.

Vanilla Choclate cake with Strawberry decor

Preparation Time : 15 mins
Baking Time : 20 to 25 mins
Makes three layered 18 cm round cake

Ingredients:

Unsalted Soft Butter - 120 grams / around 1 stick
Sugar - 1 1/2 cup / 300 grams
Vanilla Essence - 2 tsp
Eggs - 3
Milk - 1 cup / 240 ml
All Purpose Flour / Maida - 2 cups / 240 grams
Baking Powder - 1 tblspn
Salt - 1/2 tsp
Cocoa Powder - 3 tblspn

(My 1 cup measures 240 ml)

Method:

Preheat oven to 180 degree C. Grease three 18 cm round cake pan with oil and sprinkle some flour over it. Coat it on sides and tap off the excess. Set aside.

Sieve flour, baking powder and salt in a sifter and set aside.

Now in a large mixing bowl, take butter, sugar and vanilla. Cream it well using a beater.

Now add in eggs and beat till creamy..Dont worry if the mix looks curdled.

Now add in half of the sifted flour mix, half of the milk and fold it gently. Now add in remaining flour and milk. Mix well.

Now divide the batter into three portion and spoon the two of the batter into two prepared round pan. Now to the remaining one portion sift in the cocoa powder. Mix well.

Spoon this into the remaining pan and smooth all the cake pans evenly.

Pop it in oven and bake for 20 to 25 mins.

Remove it and cool it.

Now decorate it as you wish.. I decorated with sliced strawberries..