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.
Ingredients for Giant Valentine Cookie:
Flour 1 cup and 2 tbsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Butter 1/2 cup
Backed brown sugar 1/2 cup
Caster sugar 1/3 cup
Vanilla essence 1/2 tsp
Egg 1
Chocolate chips 1 cup
Chocolate melted 8 oz (to decorate)
Sprinkles or tiny hearts to decorate
Method:
Combine flour, baking soda and salt in small bowl.
Beat butter, brown sugar, caster sugar and vanilla essence until creamy.
Beat in egg.
Gradually beat in flour mixture.
Stir in 1 cup chocolate chips and spread into greased heart shaped tin.
Bake at 180 degrees C for 20 to 30 minutes or until golden brown.
Let cool in pan for 10 minutes; remove to wire rack to cool completely.
Melt chocolate and when smooth spread over cookie.
Decorate with icing or sprinkles.
Giant Valentine Cookie by Zarnak Sidhwa
Ingredients for Brownie Kebabs:
Butter ½ cup
Cocoa 1/3 cup
Caster sugar 1 cup
Eggs 2
Vanilla essence 1 tsp
Flour ¾ cup
Salt ¼ tsp
Strawberries
Chocolate sauce
Large marshmallows
Method:
Melt butter add cocoa, remove from fire and cool.
Beat eggs,
Add sugar, vanilla essence, flour and salt mix.
Pour in a greased and lined 13x9 pan.
Bake for 20-25 min only cool well, then cut in heart shapes using a heart shaped cookie cutter.
On a skewer put a heart shaped brownie piece, a marshmallow and a strawberry and drizzle chocolate sauce over the brownie kebabs.
Serve some chocolate sauce on the side too to dip the kebabs.
Brownie Kebabs by Zarnak Sidhwa
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
Ingredients for Glazed Chocolate Chip Cake:
For Cake:
Egg whites 4
Cream of tartar 1/4 teaspoon
Divided sugar 1-1/2 cups
Flour 2-1/2 cups
Baking powder 2 tsp
Baking soda 1-1/2 tsp
Salt 1 tsp
Buttermilk 1-1/2 cups
Oil 1/4 cups
Vanilla essence 1 tbsp
Mini chocolate chips 1/2 cup(s)
For Chocolate Drizzle:
Chocolate chips or chocolate chopped 1/3 cup
Milk 2 tbsp
Method:
Beat egg whites in a large bowl until foamy.
Add cream of tartar, increase speed beat until soft peaks form.
Gradually add 1/2 cup sugar, beating until stiff but not dry.
Combine remaining 1 cup sugar, flour, baking powder, baking soda and salt in another large bowl.
Beat in buttermilk, oil, vanilla and a heaping spoonful of whites with mixer on medium speed.
Fold in remaining whites and chocolate chips with a whisk.
Scrape batter into greased bundt pan, smoothing top.
Bake cake at 180 degrees C until a skewer inserted in the center comes out clean, 40 to 50 minutes.
Let cool in the pan on a wire rack for 10 minutes. Invert onto rack and let cool completely.
To make chocolate drizzle:
Combine chocolate or chocolate chips and milk in a small saucepan.
Heat over low heat, stirring, until chocolate is melted and mixture is smooth.
Drizzle over cooled cake.
Let stand for about 45 minutes before slicing.
Glazed Chocolate Chip Cake by Zarnak Sidhwa
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
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.
Ingredients for Surprise Cupcakes:
Ingredients for Vanilla Cake:
Flour 1-1/2 cups
Baking powder 1 tsp
Salt 1/2 tsp
Milk 1 cup
Oil 1/2 cup
Eggs 4
Vanilla essence 1 tsp
Sugar 1-1/2 cups
Ingredients for Red Velvet Cupcake:
Flour 1-1/4 cups
Sugar 1 cup
Cocoa powder 1 tsp
Salt 1/2 tsp
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Egg 1
Oil 3/4 cups
Buttermilk 1/2 cup
Vinegar 1 tsp
Vanilla essence 1/2 tsp
Milk 1/2 cup
Red food colour a pinch
Orange food colour a pinch
To make Buttermilk:
White vinegar 2-1/4 tsp
Milk 1/2 cup
Method:
To make vanilla cakes:
Sift flour, baking powder, and salt together for 2 to 3 times.
In a bowl, beat eggs, sugar, and vanilla essence until fluffy.
Add dry ingredients.
Add milk and oil.
Pour the batter in greased baking tin and bake it for 20 to 30 minutes at 180 degree C in a pre-heated oven.
When the cake is done, let it cool on a wire rack for 10 minutes before removing from the tin to cool completely.
With a butterfly cutter, cut butterflies and put aside.
For red velvet cupcakes:
Lightly stir eggs in a bowl, add remaining liquid ingredients and stir until well mixed. Place all the sifted dry ingredients in a mixing bowl and stir together well.
Add wet ingredients to the dry ingredients and mix on medium-high speed or until well combined.
In a cupcake tray lined with liners, pour a little red velvet batter and place butterflies in the centre.
Pour more red velvet over the butterfly.
Bake the cupcakes for 10 to 15 minutes at 180 degree C in a pre-heated oven.
To prepare buttermilk:
Add 2-1/4 tsp vinegar in a cup and fill with lukewarm milk to make 1/2 cup.
Surprise Cupcakes by Alishba and Nida (Nish & Maa)
The guests Alishba and Nida are the owner of Nish & Maa.
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
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
Ingredients for Orange Cupcakes:
Unsalted butter 1/2 cup
Caster sugar 2/3 cup
Eggs 3
Vanilla essence 1-1/2 tsp
Orange essence 1/2 tsp
Orange zest of 1 orange
Flour 1-1/2 cups
Baking powder 1-1/2 tsp
Salt ¼ tsp
Milk 1/4 cup
For Cream Cheese Frosting:
Cream cheese 8 ounces
Butter 3 tbsp
Vanilla essence 1 tsp
Icing sugar sifted 1-1/2 cup
Method:
Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant.
Add in butter and beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla and orange essences.
In a separate bowl whisk together the flour, baking powder and salt.
Alternately add the flour mixture and milk, Evenly fill the cupcakes cases with the batter and bake for about 18-20 minutes at 180 degrees C or until nicely browned and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool.
Once the cupcakes have completely cooled, frost with icing.
For Cream Cheese icing:
Beat cream cheese and butter until smooth, creamy and well blended.
Blend in the vanilla essence.
Gradually add the icing sugar until you reach the desired consistency.
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
Ingredients for Orange Soufflé:
Separated eggs 2
Caster sugar 3 oz
Orange colour pinch
Gelatin 1 tbsp
Milk or orange juice ¼ cup
Milk 1 cup
Flour 1 tbsp
Orange essence ¼ tsp
Cream 8 oz
Method:
Mix sugar, yolks, flour, and little cold milk to make a paste.
Put this in remaining milk and cook till thick, stir using a whisk continuously.
Remove and add dissolved gelatin.
Cool slightly.
Beat egg whites stiff and fold in along with the cream in the custard.
Add orange colour and orange essence.
Pour in a mould and chill, or they can be chilled in individual cups or orange skins, halved and orange pulp scooped out.
Orange Soufflé by Zarnak Sidhwa
Ingredients for Orange Pannacotta:
Orange (peeled separated into segments) 1
Orange juice 1 cup
Sugar 1 cup
Cream 1 cup
Salt to taste
Gelatin 3 tsp
Warm milk 1/4 cup
Orange rind 1 tsp
Hung yogurt 2 tbsp
Whipped cream 2 tbsp
Method:
Put ½ cup sugar in a pan, add ½ cup water and heat till it caramelizes.
Put cream, remaining sugar and a pinch of salt in a bowl and mix well.
Place gelatin in another bowl, add milk and let it soak.
Add grated orange rind and orange strips to the caramelized sugar.
Add cream mixture and mix well till the sugar melts.
Switch off the heat.
Add orange juice and mix well.
Add gelatin-milk mixture and mix well.
Strain the mixture into a bowl.
Keep in the refrigerator to cool slightly.
Mix hung yogurt and whipped cream in another bowl.
Add the orange mixture, little by little and mix well.
Pour into glasses let set.
Garnish with orange segments and serve chilled.
Orange Pannacotta by Zarnak Sidhwa
Ingredients for Banana Cupcakes:
Unsalted butter 8 oz
Caster sugar 8 oz
Flour 8 oz
Baking powder 1 tbsp
Eggs 4
Nutmeg ¼ tsp
Mashed ripe bananas icing 8 oz
For the cream cheese icing:
Cream cheese 7 oz
Icing sugar 6 oz
Lemon juice 1 tbsp
Vanilla essence 1 tsp
Banana (thinly sliced) 1
Method:
Beat butter and sugar till creamy.
Add in eggs one at a time.
Fold in flour and nutmeg.
Add in the mashed bananas.
Spoon batter in cupcake cases.
Bake at 175 degrees C for 20 minutes. Cool well and then ice.
For the icing,
Beat cream cheese, add in sieved icing sugar, vanilla essence, lemon juice, till smooth, pipe over cupcakes and then top with a thinly sliced banana.
Banana Cupcakes by Zarnak Sidhwa
Ingredients for Lemon Cake:
Flour 3 cups
Baking powder 2 tsp
Milk 1 cup
Butter (softened) 1 cup
Caster sugar 1-1/4 cups
Eggs 3
Almond essence 1 tsp
Fresh lemon juice 3 tbsp
Freshly grated lemon zest 1 tbsp
For Glaze:
Icing sugar 1 pound
Freshly squeezed lemon juice ¾ cup
Method:
Beat the sugar and butter until light and fluffy.
Add eggs, one at a time, and beat well after each addition.
Add the lemon zest, baking powder and almond essence, mix.
Alternate adding the milk and flour, starting and ending with the milk.
Mix well after each addition and pour into prepared cake pans.
Bake in greased sandwich pans or a bundt tin at 180 degrees C for 25 to 30 minutes or until toothpick inserted in the center comes out clean.
Allow to cool in pans on wire racks for 10 minutes.
Then invert onto wire racks to cool completely.
For the glaze:
Mix icing sugar with freshly squeezed lemon juice until smooth.
Poke small holes into the cake with a cake tester and pour over cake.
Lemon Cake by Zarnak Sidhwa
Ingredients for Simply Vanilla Cake:
Caster sugar 1 cup
Butter 1/2 cup
Eggs 2
Vanilla essence 2 tsp
Flour 1-1/2 cups
Baking powder 1-3/4 tsp
Milk 1/2 cup
Method:
Beat the butter add in the sugar.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk until batter is smooth.
Pour or spoon batter into the greased 9-inch square pan.
Bake at 175 degrees C for 30 to 40 minutes in the preheated oven or until done.
Simply Vanilla Cake by Zarnak Sidhwa
Zarnak's wardrobe for this episode was sponsored by Ali's Aplic Collection.
