Dark Chocolate & Coffee Souffle
Ingredients:
50g dark chocolate
2tbsp corn flour
1tbsp cocoa powder
1tsp instant coffee powder
4tbsp powdered sugar
150ml milk
3 eggs
Method:
- Separate the egg whites and yolks and discard one egg yolk.
- Preheat oven to 190°C.
- Put the chocolate in a pan. Add in the corn flour, cocoa powder, coffee powder, 1tbsp sugar and milk. Heat gently to melt the chocolate. Stir until the mixture thickens. Allow to cool a bit and then stir is the 2 egg yolks.
- Using a hand beater, whisk the egg whites till stiff peaks form. Keep adding the remaining sugar and whisking until the whites are nice and firm.
- Stir ¹/³ rd of the whites into the chocolate-yolk mixture and fold gently to mix well. Fold in the remaining whites and mix until well combined. Do not over-mix to retain the light, airy consistency.
- Divide this between six ramekins or servings dishes and bake for about 12-15 minutes until the souffles are well risen.
- Spoon a dollop of fresh cream on top and garnish with a fresh mint sprig. Serve immediately.
Pritika Sen Suraiya, Owner of Caramelle, Calcutta
Almond Orange Florentine’s
Ingredients:
2 egg whites
100g powdered sugar
260g almond flakes
1 orange zest
Method:
- Mix all the ingredients together.
- Dip your hand in a bowl of water and pick up portions of the mix to make little mounds on the lined pan, well spaced apart.
- Dip a fork in the water and flatten each mound very thinly. Try to make them as thin as possible without creating too many gaps between the almond slices.
- Place the pieces on a tray and bake at 110°C for 10-12 mins.
- Take it out and garnish it with chocolate ganache and a chocolate chips.
Sneha Singhi, Owner of Paris Cafe, Calcutta
Dates & Almond Torte Cake
Ingredients:
½ cup dates chopped
50g sugar
30g butter
130g almonds
½ tsp cinnamon powder
½ tbsp flour
1tsp vanilla essence
2 eggs
Method:
- Preheat oven to 180 °C. Grease a baking tin with butter and dust with a light coat of flour. Grind the almonds and half the sugar in a mixer until fine crumbs are obtained. Chop the dates into small pieces.
- Combine the almond-sugar mixture, chopped dates, cinnamon powder and flour and give it a dry mix.
- Separate the egg whites and yolks. Melt the butter separately.
- Combine remaining sugar, egg yolks, melted butter and vanilla essence.
- Fold egg yolk mixture into the dry ingredients and mix well.
- Separately using a hand mixer, whisk the egg whites until stiff peaks form. Now, lightly fold the whites into the almond-yolk mixture and mix well to form a light cake batter.
- Pour into the greased cake tin and bake at 180°C for 30-35 mins. Cool completely then de-mould.
- Garnish with fresh orange slices and flaked almonds.
Pritika Sen Suraiya, Owner of Caramelle, Calcutta
Rose Blondie with Salted Caramel Sauce Picture: Rashbehari Das
Almond Orange Florentine’s Pictures: Rashbehari Das
Dates & Almond Torte Cake Pictures: Pabitra Das
Rose Blondie with Salted Caramel Sauce
Ingredients:
1 & ½ cup chopped white chocolate
1tbsp vanilla essence
½ cup butter
1 & ¼ cup flour
2 Eggs
A pinch of salt
¹/³ cup sugar
A handful dried rose petals
For salted caramel sauce:
1 cup sugar
¹/³ cup water
2 tbsp butter
¾ cup cream
2 pinches sea salt
Method:
- Preheat oven to 175°C.
- Grease a 9x9-inch baking pan. Melt white chocolate and butter in the top of a double boiler, over simmering water or in the microwave. Stir occasionally until smooth. Set aside to cool.
- In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture.
- Combine the flour and salt; fold in the white chocolate mixture using a rubber spatula or wooden spoon. Fold in rose petals. Spread the batter evenly into the prepared pan.
- Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.
Method for salted caramel sauce:
- Add the sugar to a heavy-bottomed saucepan, shake it so it lies evenly. Add water to fully moisten the sugar.
- Place the pot over medium heat and cook until the sugar dissolves and turns clear.
- Raise the heat to medium high, and cook the caramel until it turns golden. Turn the heat off and immediately add the heavy cream.
- Add the butter and stir everything together until the caramel smooths out. If you wish, add vanilla extract.
- Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
PS: You can store and use the caramel sauce in the freezer for up to three months.
Sneha Singhi, Owner of Paris Cafe, Calcutta