Molten Mocha Cake and a Happy Happy Birthday

It is my husband's birthday today and I baked him this ooey gooey molten mocha cake. I came across this recipe a couple of days ago and fell in love with it. I intended to make something small (so that we don’t have too much leftover for snacking later) and this was just perfect. The original recipe called for two 6 oz. ramekins but I made it in a bigger one (5 ½ inches diameter). The only issue was that this has to be served warm, since it is a bit like soufflé and the recipe said it might deflate after sitting for a while. So I couldn't bake it the previous day..I could however mix the batter and keep it ready. And that's what I did. I baked it in the morning and presented it to him along with his morning coffee. How lovely would a day be that begins with hot coffee and warm chocolate cake..Ah..dreamy!!!

Ingredients

Flour – 3 tbsps

Unsalted butter – 2 tbsps

Powdered sugar – 1/3 cup

Semi sweet chocolate (I used chocolate chips) – 4 tbsps

Eggs – 1 large + 1 yolk

Espresso/instant coffee crystals – 1 tsp

Pinch of salt

Method

Preheat the oven to 400^oF (If baking later, skip this step for now). Butter the ramekin(s) and dust with powdered sugar and keep ready. In a microwave safe bowl, melt the butter and chocolate. Keep it for 20 seconds at a time and stir after each session. You can alternately melt it in a double boiler. Once melted, keep aside to cool down a bit.

As the butter and chocolate melt, whisk together the egg, egg yolk, coffee, sugar and salt. Once combined, add a spoonful of the chocolate mixture (don't add the hot/warm chocolate mix at once, it might curdle the eggs). Add another spoonful and whisk. Now add the remaining chocolate mixture and mix well. Add the flour and whisk just until it is combined well. Pour into the ramekin(s). At this point, the batter can be refrigerated for later use, or baked immediately.

Bake for 10-12 minutes. A toothpick stuck into the edge will come out dry and one stuck in the center will come out wet (that's how it should be). Run a knife around the edge and turn the cake onto a plate. The liquid center might run..mine did. And I was like..oh no..I have ruined the cake. I had to spoon all the liquid back into the cake and clean the edges of the plate. No complaints there, as I got to lick quite a lot of yummy chocolate.

Anyway, dust with powdered sugar and serve warm. Bon Appétit. 

 

Unnakkaya (Stuffed Banana Fritters)

Continuing the Kerala trend, let's take a look at a snack from Northern Kerala. I had never heard of this snack until a cousin mentioned it to me a few months ago. He described it so well, that I could almost taste it, sitting miles away. That's when I decided that I had to taste it when in Kerala for our vacation, but I didn’t get a chance. Finally, I had to make it myself, after getting back here.

I did some research, looked up many recipes and finally picked one to follow. This version is definitely healthier than others that called for using an egg to hold the roll together and ghee for frying.

My husband and I are not fans of snacks that are sweet enough to be desserts…for that matter alone, I would categorize the unnakkaya as a potential dessert. All said and done, this post is dedicated to my cousin Mr. A, for introducing me to this delicacy.

Ingredients (Makes 3-4 pieces)

Nendhra pazham (etha pazham/plantain/Kerala banana) – 1

Grated coconut – 2-3 tbsps

Shaved jaggery – to taste

Cardamom powder – ½ tsp

Raisins (optional) – 1 tbsp

Rice flakes (optional) – 2 tbsps

Oil for shallow frying – 3-4 tbsps

Method

Steam cook the unpeeled banana, for about 10-12 minutes, in an idly steamer or pressure cooker. Meanwhile, mix grated coconut, rice flakes and jaggery in a

microwaveable bowl and heat for 2-3 minutes or until jaggery has melted and the mixture is gooey. Alternately,
you can mix these ingredients in a pan placed over low heat. Add the cardamom powder and raisins and keep ready.

Remove the banana from steamer and when cool enough to handle, peel and mash the banana until no lumps remain.

Take one or two heaped tablespoon full of the mashed banana and spread on your palm. Place a small scoop of the coconut filling in the middle, roll and seal gently. Keep aside and repeat with the remaining ingredients. Once all the rolls are ready, heat oil in a kadai/wok or pan and shallow fry the rolls until deep, golden brown.

Remove onto a paper towel and allow to drain. Enjoy with a cup of coffee or tea.

If serving as a dessert: The first thing that came to my mind was the popular Fried Banana with Ice Cream available in most Thai restaurants here. So, one or two unnakkayas flanked by a scoop of vanilla ice cream would be ideal, what say? Bo Appétit.