Monday, October 10, 2016

Baking | Toblerone Mud Cake with Toblerone Ganache

I am on a diet. And it's sort of driving me insane. Not so much that I can't eat certain things but that I can't think of combinations that will just keep me eating my small meals so that I don't go completely insane.

Because I am not such a big meat-eater, I am having a hard time eating my proteins, since well, I am just bored of eating the same things. In fact things got so bad last week, I nearly had a melt down and then I met someone who told me to "stop fearing food, and learn how to enjoy it." Since then the wheels in my head have been turning.

Ofcourse I am reaching out to friends for some inspiration as well but all in all I am feeling better about the fact that I have more and more ideas to make my meals better. The only catch? I've got to do it myself.

One of the things I've also seen is that if I am baking, then I really don't feel like eating. Which I feel makes it a win-win situation. So this weekend, I baked up a storm, just so that I could feel better and not be a crab anymore.

I baked this yummy Omani Date and Walnut Cake which I took to my friends house and I baked some cheese crackers, which I will share soon. What I didn't bake was this Toblerone cake. That is, yesterday. I'd baked this last month for a friend's birthday and it turned out just so good that I needed to post it super soon.

Except I couldn't post it super soon, but now with the festive season right around the corner, I just felt that people needed to make this. I mean really needed to make this because this is that kind of a cake. Rich, decadent and chockful of that Toblerone goodness, this is THE cake for you if you love Toblerones.

Toblerone Mud Cake with Toblerone Ganache
Serves 8
Adapted from Cake Central

For the cake
200 grams butter100 grams Toblerone100 grams dark chocolate
1/4 cup water
1/4 cup vodka
3/4 cup buttermilk (or 3/4 cup milk with 1 tblsp vinegar)
1/4 cup oil
1 cup sugar
1 tblsp honey
1/3 cup cocoa
1 3/4 cup plain flour
1 tsp baking soda3 small eggs1 tsp vanilla extract
1/4 tsp salt

For the ganache
100 grams dark chocolate
100 grams Toblerone 
200 grams cream

1. For the cake, sift together cocoa, flour, baking soda and salt into a bowl. Keep aside.
2. Melt the butter and both the chocolates and keep aside.
3. Beat in the eggs and oil into this. Add the water, vodka, buttermilk, sugar and honey into it till smooth,
4. Add the dry ingredients and whisk till smooth
5. Pour into a prepared tin and bake at 180 degrees for 45 minutes or until cool.
6. Meanwhile make the ganache by boiling the cream and pouring it over both the chocolates. Stir until smooth and glossy. Let it cool.
7. Once the cake is done, frost it with the ganache and refrigerate until you're ready to serve. 

Thursday, September 8, 2016

Dessert | Lemon Panna Cotta with Vegan Lemon Curd

Hola good people! I want to tell you a story. It's the story of how my love for all things lemon began. And well how it evolved.

I must have been all of 6 when my mother would lug me to buy a bunch of things from Bengali Market. I could get to pick one thing that I wanted to eat, two if I had skipped lunch, which meant one sweet one savoury. Or if I nothing else, then eat at Nathu's Sweet Shop and then come back to the Pastry Shop to buy some bread and well, dessert.

Most often than not, I'd end up with a French heart. I loved the crystallised sugar on top and the sweet savoury crunchy puff below. But that was only because I couldn't get myself to buy what I wanted - that pretty lemon yellow tart with fruit on top and what seemed like a soggy bottom.

A year later, or more perhaps, I mustered enough courage to order that dang lemon tart. I sat in the car, as good children must, before I could open my box and bit into the tart. I hated it. It was too sour, too synthetic and way too weird for a 7-year-old to appreciate.

But I plodded on, after all, I'd given up eating that French tart for this terrible dessert, but it was dessert none the less.

For years after (read 15) I never touched a lemon tart. In fact I'd never even come near a cake if it said lemon and god forbid if a lemon dessert crossed my path, I'd be up in arms.

But something happened when in 2003. I was visiting Delhi for a bit, and I met up with some friends at Big Chill in East of Kailash market.  One of them was drinking a thick white smoothie, puckering her face each time she'd taken a sip. I was curious, I needed to try it and called for a straw. That one sip changed everything.

Turned out it was a Lemon Smoothie. Here was a drink that was sweet, sour, puckering, refreshing and just delicious all rolled into one. I ordered for the same, and then another and then another. I don't think I've ever drank anything else at Big Chill ever since, but trust me, that's what got me hooked to lemons.

Since then, I've made lemon cakes, lemon pies, lemon curds, lemon creams but nothing has come close to that first burst of flavour from Big Chill's Lemon Smoothie. Until now, that is.

This Lemon Panna Cotta is a dessert replication of that smoothie. It happened to me by accident. But now it's here to stay. I've used gelatin in my dessert, but feel free to replace with agar agar to have that 100 percent vegetarianness that some of you good people appreciate.

I paired it with my Vegan Lemon Curd (which is perhaps the best lemon curd there is ever) and it worked beautifully for me.  I'd served this at a pop up I'd recently hosted and was left with all of 3 glasses which, by the next morning , had also disappeared (I suspect the husband, but that's a story for later).

Smooth, silky and pucker-worthy, this Lemon Panna Cotta is the love. You could pair it with some berries or even some chocolate to create a fabulous new dessert. Try it to believe it.

Lemon Panna Cotta 
Serves 6

250 ml cream
100 ml coconut milk
5 tblsp sugar
zest of two lemons
1/2 tsp vanilla extract
a pinch of salt
1/4 cup lemon juice
2 tsp gelatin
4 tsp water

1. In a saucepan mix together the cream, coconut milk, sugar, lemon zest and vanilla extract. Bring it together to a boil. Turn off the heat and let the flavours infuse for atleast 2 hours.
2. Meanwhile soak the gelatin in water. Let it bloom. Heat the cup gently and then add the gelatin to the cooled cream mix.
3. Mix in the lemon juice and salt. You mix the juice in at this point because you don't want the cream to curdle.
4. Strain and pour into glasses. Refrigerate for 4 hours or overnight. Top with Vegan Lemon Curd before serving.