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. 

 

Carrot Cake and a Birthday

Is there a better aroma than that of something baking in the oven...especially when the fragrance of spices wafts throughout the kitchen? I guess not!

It was my husband's birthday a few days ago and I baked him a cake. I have been wanting to bake a carrot cake for quite some time now and this seemed like the perfect occasion. This super moist cake is mildly flavored with cloves and cinnamon and is complemented by the sweet cream cheese frosting, with specks of lemon zest, slathered all over. So, am I guilt laden for eating such an indulgent cake?? No, of course not…I used fat free cream cheese and slightly less sugar and butter than the original recipe…so all is well in the guilt department. :-)

Ingredients

Cake

½ cup walnuts/pecans

1 ¼ cups grated carrot

1 cup all-purpose flour

½ tsp baking soda

¾ tsp baking powder

¼ tsp salt

¾ tsp ground cinnamon

½ tsp powdered cloves

2 eggs

¾ cup granulated sugar

½ cup vegetable or canola oil

1 tsp pure vanilla extract

Cream Cheese Frosting

⅛ cup unsalted butter at room temperature

4 ounces cream cheese at room temperature (I used fat free cream cheese)

1 cup powdered or icing sugar

½ tsp pure vanilla extract

1 tsp finely grated lemon zest

Method
Cake
Preheat the oven to 350 degrees F (180 degrees C). Depending on the number of layers you want, butter the cake pans and keep ready. Heat a small pan on medium heat and toast the nuts for a few minutes (until they turn slightly darker and fragrant). Once cooled, chop coarsely and keep aside.

Finely grate the carrots and keep ready.

In a bowl, mix together the flour, baking soda, baking powder, salt, and powdered cloves, and ground cinnamon.

In another bowl, beat the eggs until frothy. I recommend using an electric beater, as it makes the work a lot easier. Add the sugar gradually and beat until the mixture thickens. Pour in the oil and the vanilla extract. Add the dry ingredients and beat until just mixed. Fold in the grated carrots and half of the chopped nuts. If making multiple layers, divide the batter between the pans and bake for 20-25 minutes (or until a toothpick pierced in the middle comes out clean).

Remove from oven and let them cool completely before frosting.

Frosting

In a bowl, beat the cream cheese and butter, with an electric beater, on low speed. Once the mixture is smooth, slowly add the sugar and vanilla and continue beating until completely incorporated. Fold in the  lemon zest.

Assembly

If you are making a single layer cake, just spread the frosting smoothly, all over the cake, and garnish chopped nuts.

For multiple layers, place one layer on a cake pedestal/serving plate, spread the frosting on top, place the next layer and continue the process. You could make more frosting to cover the cake completely and add add the chopped nuts either on the sides or on top. 

 

Note:

The same batter can also be used to make cupcakes.

Leftovers should be refrigerated.







Linked to Delicious Dish Tuesday Recipe Link Up