Chocolate Truffle Cake

Ingredients for Chocolate Truffle Cake:
Unsalted butter 5 tbsp
Flour 1 tbsp
Chopped chocolate 14 oz
Sugar 2 tbsp
Eggs 2
Salt 1/4 tsp

Method:
Preheat oven to 180 degrees C. 
Generously butter 6 ramekins or a 6-cup muffin tin. 
Dust with flour, tapping out excess; set aside. 
Put chocolate, butter, and 1 tablespoon sugar in a bowl set over a pan of simmering water; whisk occasionally until smooth. 
Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. 
Beat eggs and remaining tablespoon sugar until pale and doubled in volume. 
Sift flour and salt into egg mixture; mix to combine. 
Add chocolate mixture 1/4 cup at a time; mix, Batter will be thick. 
Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon. 
Bake until tops are springy to the touch, 18 to 20 minutes. 
Immediately turn out onto wire racks; re-invert, and let cool.

Chocolate Almond Cake

Ingredients for Chocolate Almond Cake:
For Caramel Topping:
Melted unsalted butter 6 tbsp
Melted unsalted butter for pan
Packed brown sugar 3/4 cup
Honey 1/4 cup
Slivered & toasted almonds 1-1/4 cups

For Cake:
Flour 1-1/4 cup
Cornflour 1 tbsp
Cocoa powder 1/2 cup
Baking soda 1 tsp
Salt 1/2 tsp
Unsalted butter 1/2 cup
Sugar 1-1/2 cups
Eggs 3
Buttermilk1 cup
Vanilla essence 1 tsp

Method:
Prepare the topping: 
Generously butter a 10-inch round nonstick cake pan. 
Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. 
Drizzle honey over sugar and sprinkle evenly with almonds. 

Prepare the cake: 
Sift flour, cocoa powder, baking soda, and salt together. 
Beat butter until fluffy. 
Add sugar and continue mixing. 
Add eggs, one at a time, beating after each addition. 
Add the dry ingredients and mix to combine. 
Add half the buttermilk, continue mixing, and add vanilla. 
Pour the batter into the pan. 
Bake for 45 to 50 minutes or until set in the center and springy. 
Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. 
Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. 
If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. 
Let cool completely.

Chocolate Almond Cake by Zarnak Sidhwa

Hot Chocolate

Ingredients for Hot Chocolate:
Milk 2 cups
Cocoa powder 2 tbsp
Caster sugar 2-4 tbsp
Mini marshmallows few

Hot Chocolate by Zarnak Sidhwa

Chocolate Coconut Cake

Ingredients for Chocolate Coconut Cake:
Boiling water 1/2 cup
Coarsely chopped chocolate 4 oz
Flour 2 cups
Cocoa 1/4 cup
Baking soda 1 tsp
Salt 1 tsp
Sugar 2 cups
Unsalted butter 1 cup
Separated eggs 4
Vanilla essence 1 tsp
Buttermilk 1 cup

For Frosting:
Sugar 1 cup
Evaporated milk 1 can (12-oz)
Unsalted butter 1/2 cup
Egg yolks of 3 eggs
Vanilla 1 tsp
Flaked coconut 2-1/3 cup
Chopped walnuts 1-1/2 cups

Method:
Melt chocolate and set aside. 
Combine flour, cocoa, baking soda, and salt. 
Set aside. 
Beat sugar and butter until very light. 
Add egg yolks, one at a time, until well incorporated. 
Add chocolate mixture, boiling water and vanilla. 
Add flour, alternating with buttermilk and ending with dry ingredients. 
Beat egg whites to soft peaks. 
Gently stir beaten whites into batter. 
Divide batter equally between greased and floured pans and spread evenly. 
Bake at 180 degrees C on middle rack of oven until a tester inserted in center comes out clean, 30 to 35 minutes. 
Cool in pans on a wire rack for 15 minutes. 
Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely. 
Place 1 layer on a cake plate and top with half the coconut-walnut filling. 
Repeat with layers and remaining filling.

For Frosting:
In a saucepan, combine the sugar, milk, butter, egg yolks, and vanilla. 
Cook over medium heat, stirring constantly, until thickened, about 10 minutes. 
Stir in coconut and walnuts. 
Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Coconut Cake by Zarnak Sidhwa

Carabon

Ingredients for Carabon:
Condensed milk 1 tin
Butter 2 tbsp
Chocolate 1/2 kg

Method:
Pour condensed milk in a microwave safe bowl.
Add butter and microwave for 3 minutes, stirring every 10 seconds and cook until the colour changes to golden brown. 
Take out from microwave, slightly cool and make balls. Later, coat the balls in chocolate. 


For coating:
Melt chocolate in a double boiler and coat balls in chocolate. 
Let them dry before serving.

Carabon by Alishba and Nida (Nish & Maa)

The guests Alishba and Nida are the owner of Nish & Maa.

Chocolate Party Cake

Ingredients for Chocolate Party Cake:
Flour 2 cups
Milk 1-1/2 cups
Caster sugar 2/3 cups
Dark brown sugar 2/3 cups
Cocoa 1/2 cups
Butter 3/4 cup
Eggs 3
Vanilla essence 2 tsp
Baking powder 1 tsp
Baking soda 1 tsp
Salt 1/2 tsp

For Frosting:
Softened cream cheese 8 oz
Softened butter ¼ cup
Milk 3 tbsp
Sifted icing sugar 3 cups
Cocoa 2/3 cups
Salt a pinch
Vanilla essence 1-1/2 tsp

Method:
Beat butter add dark brown sugar and caster sugar. 
Add in eggs one a time. 
Add in the essence and mix. 
Fold in sieved cocoa powder, flour, salt, baking powder, and baking soda. Alternately, add milk. 
Divide the batter equally between the two greased 8” pans and Bake on the middle rack of the oven until the tops spring back when lightly touched. 
Cool in the cake pans on a wire rack for 10 minutes. 
Using a knife, loosen the cake layers from the pan sides.
Invert cake layers onto the wire rack to cool completely.  

To prepare frosting:
Beat the cream cheese, butter, and milk together until smooth. 
Add the sugar, cocoa, vanilla essence, and salt and continue to beat until blended. Cover and chill for at least 30 minutes before using.

Frost the cake: 
Use a serrated knife to level the tops of the cake layers, if necessary. 
Frost with Fudgy Cream-Cheese Frosting on top of the layer and spread evenly. 
Place the second layer on the first and cover the top and sides with the remaining icing.

Chocolate Party Cake by Zarnak Sidhwa

Whipped Cream Hot Chocolate

Ingredients for Whipped Cream Hot Chocolate:
Milk 1 cup
Sugar 1/3 cup
Cocoa powder 2 tbsp
Vanilla essence 1 tsp
Salt 1 pinch
Chocolate 2 oz 
Cream 1 cup 

Method:

Heat milk in a small saucepan over low heat until the milk begins to steam. 
Whisk in the sugar, cocoa powder, vanilla essence, and salt until dissolved. 
Stir in the chocolate until melted. 
Remove saucepan from heat, and allow cooling slightly. 
Beat the cream until stiff peaks form. 
Gently fold the whipped cream into the hot chocolate. 
Serve immediately.

Whipped Cream Hot Chocolate by Zarnak Sidhwa

Chocolate Cake

Ingredients for Chocolate Cake:
Sugar 1 cup
Flour 3/4 cup and 2 tbsp
Cocoa powder 1/4 cup and 2 tbsp
Baking soda 3/4 tsp
Baking powder 3/4 tsp
Salt 1/2 tsp
Egg 1
Milk 1/2 cup
Oil 1/4 cup
Vanilla essence 1 tsp
Boiling water 1/2 cup

For Frosting:
Butter 1/4 cup and 2 tbsp
Unsweetened cocoa powder 3/4 cup
Icing sugar 2-2/3 cups
Milk 1/3 cup
Vanilla essence 1/2 tsp

Method:

In a bowl, mix sugar, flour, cocoa, baking soda, baking powder and salt. 
Add the eggs, milk, oil and vanilla, beat. 
Stir in the boiling water by hand. 
Pour evenly into two greased tins. 
Bake for 30 to 35 minutes in the preheated oven at 175 degrees C till done until a toothpick inserted comes out clean. 
Cool for 10 minutes before removing from pans to cool completely. 

To make the frosting:
Cream butter until light and fluffy. 
Stir in the cocoa and icing sugar alternately with the milk and vanilla. 
Beat to a spreading consistency. 
Cover the top of each layer with frosting, and then stack them onto a serving plate. Frost the outside of the cake.

Chocolate Cake by Zarnak Sidhwa

White Chocolate Orange Cheesecake

Ingredients White Chocolate Orange Cheesecake:
Biscuit crumbs 1 packet
Melted butter 4 tbsp

For Filling:
Orange juice 1 cup
Gelatin powder 2 tbsp
Chopped white chocolate 300 gm
Cream cheese 14 oz
Caster sugar 1/3 cup
Cream 1 cup
Orange zest 2 tbsp
Orange slices to decorate
Grated white chocolate to decorate

Method:
Mix the melted butter with crushed biscuits. 
Press on the base of a 9-inch springform tin and let set in freezer. 

To make the filling:
Soak gelatin in orange juice or milk. 
Gently heat till dissolved but do not let boil. 
Set aside. 
Beat cream cheese and add in sugar, then mix in the dissolved gelatin. 
Melt the white chocolate and add in when little cool. 
Fold in the zest and cream. 
Mix all well. 
Pour over base and let set. 
Once set decorate with orange slices and grated chocolate and serve.

White Chocolate Orange Cheesecake by Zarnak Sidhwa

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes by Zarnak Sidhwa

Chocolate Orange Pots

Ingredients for Chocolate Orange Pots:
Sponge cake 1 lb 
Orange juice of 3 oranges
Oranges jelly crystal 2 packets
Hot water 2 cups
Cream 200 ml
Dark chocolate (roughly chopped) 225 gm
Softened butter 25 gm
Whipped cream to decorate
Orange segments to decorate

Method:
Melt some orange jelly in the hot water and divide in between glasses. 
Let set till cold. 
Divide the sponge cake slices between glasses and push down in an even layer over the jelly. 
Soak with some orange juice. 
To make the chocolate layer, heat the cream to just below boiling. 
Remove from the heat, add the chocolate, and stir until melted and smooth. 
Add the butter and mix until fully combined. 
Allow to cool for 15-20 minutes. 
Pour on top of the jelly and put back in the fridge for a few hours to set. 
Decorate with orange segments and cream and serve chilled.

Low Calorie Chocolate Mousse

Low Calorie Chocolate Mousse by Zarnak Sidhwa

Chocolate Almond Marble Cake

Ingredients for Chocolate Almond Marble Cake:
Softened butter 180 gm
Caster sugar 225g
Almond essence ¾ tsp
Baking powder 2 tsp
Plain flour 180 gm
Ground almonds 75g
Eggs 3
Milk 2 tbsp
Cocoa powder 3 tbsp
Hot water 3 tbsp
Chocolate chips 100 gm
Icing sugar to dust 30 gm

Method:

Cream the butter and sugar together until light and fluffy. 
Stir in the almond essence. 
Mix the baking powder, flour and ground almonds. 
Beat in one egg at a time, adding a spoonful of the flour mixture in between. 
Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk. 
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. 
Add the chocolate chips to the other half of the mixture. 
Add spoonfuls of each of the batters alternately to the greased bundt tin and drag the handle of a teaspoon through the mixture to create a marbled effect. 
Bake at 180 degrees C for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. 
Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

Chocolate Almond Marble Cake by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Chocolate Barfi

Ingredients for Chocolate Barfi:
Condensed milk 1 can (400 gm)
Milk powder 1 cup
Cocoa powder 1/3 cup
Chocolate chips 1/4 cup
Vanilla essence ½ tsp
Salt a pinch
Butter 2 tbsp

Method:
Heat butter on low and add the condensed milk, dry milk powder, chocolate chips and cocoa powder. 
Continue to keep the flame low. 
Mix the ingredients gently together until they incorporate. stirring until the mixture starts to turn smooth and add the vanilla and salt. 
Keep mixing. 
The mixture will start to thicken. 
Don't stop mixing at any stage, otherwise the bottom will burn. 
When the mixture is thick and leaves the sides of the pan, transfer to a greased plate or tray. 
Pat it down with the back of your spatula and stick some halved cashew nuts in there. Let it cool completely and refrigerate for an hour.

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Chocolate Cake

Ingredients:
Sugar 2 cups
Flour 1-3/4 cups
Cocoa powder 3/4 cup
Baking Soda 1-1/2 tsp
Baking powder 1-1/2 tsp
Salt 1 tsp
Eggs 2
Milk 1 cup
Oil 1/2
Vanilla essence 2 tsp
Boiling water 1 cup

Frosting:
Butter 3/4 cup
Cocoa powder 1-1/2 cups
Icing sugar 5-1/3 cups
Milk 2/3 cup
Vanilla essence 1 tsp

Method:
In a bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix. 
Stir in the boiling water by hand. 
Pour evenly into the two prepared pans. 
Bake for 30 to 35 minutes at 175 degrees C, until a toothpick inserted comes out clean. 
Cool for 10 minutes before removing from pans to cool completely. 

To make the frosting, cream butter until light and fluffy. 
Stir in the cocoa and icing sugar alternately with the milk and vanilla. 
Beat to a spreading consistency. 
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. 
Frost the outside of the cake if desired.

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Chocolate Oat Cookies

Chocolate Oat Cookies by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Triple Chocolate Cookies

Ingredients For Triple Chocolate Cookies:
Flour 2 1/4 cup
Baking soda 1 tsp
Salt 1/2 tsp
Cocoa powder 2/3 cup
Butter, softened 1 cup
Sugar 3/4 cup
Brown sugar 2/3 cup
Vanilla essence 1 tsp
Eggs 2
White chocolate chips 6 oz
Dark chocolate chips 6 oz

Method:
Combine flour, soda, salt and cocoa powder.
In a large bowl, cream butter and brown sugar and caster sugar.
Stir in vanilla.
Add eggs one at a time. Mix in flour and stir in the dark chocolate and white chocolate chips.
Drop by tablespoonfuls onto baking sheets.
Bake at 180 degree C for 9 to 11 minutes.
Cool in cookie sheets for 2 minutes.
Remove to wire racks for cooling completely.
For bar cookies: lightly grease 9 x 13 pan.
Spread dough into pan.
Bake for 20 -25 minutes.

Triple Chocolate Cookies by Zarnak Sidhwa

Nutella Hot Chocolate

Ingredients For Nutella Hot Chocolate:
Nutella 2 tbsp
Milk 1 cup
Marshmallows as required

Method:
In a saucepan, pour about 1/4 cup of the milk and 2 spoonfuls of nutella.
Put the stove on medium low heat.
Whisk the milk and nutella together in the saucepan until its blended.
Slowly pour the rest of the milk into the saucepan.
Stir until it becomes hot & frothy.
Turn off the stove.
Carefully pour the mixture into a cup or mug.
Add marshmallows as you please.

Nutella Hot Chocolate by Sarosh Pirwani (Sugar Love)

The guest Sarosh Pirwani is the owner of Sugar Love.

Zarnak's wardrobe for this episode was sponsored by Hira's Fashion Inn.

Easy Hot Chocolate

Ingredients
Sugar 3 ½ cup
Cocoa powder 2 ¼ cup
Salt 1 tsp
Milk for serving


Method
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine
well. Store the mixture in an airtight container. 

For individual servings, heat 1 cup milk. 

Add 2 tablespoons of cocoa mix, and stir to dissolve.

Easy Hot Chocolate by Zarnak Sidhwa

Eggless Chocolate Cupcakes

Ingredients For Eggless Chocolate Cupcakes:
Flour (Maida) 1- 1/2 cups
Cocoa powder 2 1/2 Tbsp
Baking soda 1 tsp
Salt a pinch
Sugar 1 cup
Oil 5 Tbsp
White vinegar 1 tbsp
Milk 1 cup
Vanilla/chocolate essence 1 tsp

Method:
In a bowl, add 5 Tbsp oil, 1 Tbsp white vinegar, 1 cup sugar, 1tsp vanilla or chocolate essence, 1 cup lukewarm milk and beat until sugar dissolves.
Add the dry ingredients (1 1/2 cup maida, 2 1/2 Tbsp Cocoa powder,1 tsp Baking soda and a pinch of salt and fold it gently.
Spoon cupcake batter into cupcake tin.
Bake at 180 C in a pre heated oven until a toothpick inserted in the center of the cupcake comes out clean.
Cool on a wire rack.

Note
- You can use imported loose cocoa powder from Asghar n Sons, Empress Market or Paradise Clifton, Karachi.
- Recommended Chocolates: Italiano or Lindt chocolate or if you want to spend a little more try imported dark cocoa powder available on all major stores If you cant find it you can try Cadbury's cocoa.
- For Fudge Use Cooking chocolate.
- Also highly recommended is a small investment in a weighing scale it is most accurate to use, rather than measure in tablespoons as all of them differ.

Eggless Chocolate Cupcakes by Zarnak Sidhwa