Ceramal pudding By Chef Shireen anwer

Ceramal pudding:

Ingredients
Condensed milk 1 tin
Eggs 6
Water 2 tin
Vanilla essence 1 tsp
Yellow color few drops
Ingredients for ceramal
Sugar ½ cup

Method
Melt half cup sugar in a saucepan till light golden, remove, pour in a jelly mold and leave to set. Remove condensed milk in a bowl add 2 tins of water in it, mix. Beat 5 eggs well add to the milk mixture with vanilla and yellow color, sieve mixture, pour over the set ceramal and bake in a preheated oven on a water bath for 45 minutes. Remove, cool in fridge overnight, overturn and serve.

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Profiterole & Croquembouche By Chef zarnak

Profiterole & Croquembouche

Ingredients for Profiterole
Butter 120 gm
Water 120 ml

Flour 120 gm
Baking powder 1 tsp
Egg 3

Ingredients for Filling
Topping cream 250 gm
Chocolate 100 gm
Oil 2 tsp

Ingredients for Croquembouche

Sugar 250 gm

Method
• In pan put together 120 gm butter and 120 ml water. Cook till it comes to a boil.
• Now add 120 gm flour and 1 tsp baking powder. Mix for a minutes.
• Remove from fire, mix continuously.
• Add in 3-4 eggs one by one and stir very well until it forms into thick paste.
• Grease an oven proof tray, dust with flour.
• Pour mixture in a butter paper cone. Make small balls in greased tray.
• Now bake in a preheated oven on 200 degrees for 20 – 25 minutes.
• Fill a few with the cream, dip top n melted chocolate.
• For profit roll melt 250 gm sugar in a pan,
• Put one profit roll onto other and make into pyramid shape. Stick each of the profit roll with other using melted sugar.

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German Bread & Brown Bread by Chef zarnak

Brown Bread

German Bread

German Bread & Brown Bread

Ingredients
Flour 300 gm
Whole Wheat flour 100 gm

Wheat bran 50 gm
Yeast 10 gm
Salt 10 gm
Oil 50 ml
Sesame seeds 25 gm
Egg 1
Coffee powder 1 tsp
Icing sugar 2 tsp
Water 150 ml

Method
• In a bowl mix together flour, whole wheat flour, wheat bran, yeast, salt, coffee powder, icing sugar and oil. Then knead to dough with water as required.
• Keep the dough aside to rise.
• Now make a ball with the dough, put in bread mold. Sprinkle with wheat bran. Keep it aside for 15 – 20 minutes.
• Now bake in a preheated oven on 160 degrees for 25 – 30 minutes.
• Brown bread is ready to serve.
• Similarly make another ball and put in a mold. Brush top with beaten egg. Sprinkle with a little wheat bran and sesame seeds.
• Keep it aside till rise for 15 – 20 minutes.
• Bake in a preheated oven for 25 – 30 minutes, German bread is ready to serve.

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Chocolate Cases By Chef Zarnak

 Chocolate Cases:

Ingredients 

Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

here are More Ideas

Chocolate Cases

Chocolate Cases

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Fudge Sauce By Chef Zarnak

Fudge Sauce


Ingredients

Sugar 3/4 cup
Cocoa powder 6 tbsp

Evaporated milk 1 can
Butter, cubed 1/3 cup
Miniature marshmallows 3/4 cup
Vanilla essence 1 tsp

Method

In a pan, combine sugar and cocoa; stir in evaporated milk. Add butter.
Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat, stir in vanilla. Cool and bottle and use over desserts or cakes.

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Ice Cream Cake By Chef Zarnak

Ice Cream Cake

Ingredients

Chocolate cake (cut in half) 9 inches
Milk ¼ cup

Vanilla ice cream 2 liters
Chocolate ice cream 1 liter
Fudge sauce 1 cup
Cherries to decorate
Cream to decorate

Method

Line a 9” spring form tin with cling and place a thin chocolate sponge cake on the base. Moisten with some milk. Spread half of the plain vanilla ice cream on it, let chill till set, then top with the chocolate ice cream, let set, pour over fudge sauce and swirl in, let set and add the remaining vanilla ice cream, let set again. Top with fudge sauce and decorate with cherries and piped cream. Freeze and serve cut in slices or wedges.

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Chocolate Butter Cream by Chef Zarnak

Chocolate Butter Cream


Ingredients:
Butter 250g
Icing sugar 375g
Cocoa Powder 25g

Milk 2 Tbsp


Method:
1. Beat butter, cocoa powder and milk.
2. Gradually add icing sugar.

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Vanilla Butter Cream Icing by Chef Zarnak

Vanilla Butter Cream Icing :

Ingredients

Butter 250 gm
Vanilla Powder 1 tsp

Icing Sugar 400 gm
Milk 2 tbsp

Method:

1. Beat butter and gradually add icing sugar.
2. Add vanilla powder, milk & beat.

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Frosted Brownies by Chef Zarnak

Frosted Brownies


Ingredients 
Chocolate, chopped 4 oz
Oil 1 cup

Sugar 2 cups
Eggs 4
Vanilla essence 1 tsp
Flour 1 cup
Salt ¼ tsp
Walnuts, chopped 1 cup

Ingredients for Frosting
Butter 2 tbsp
Chocolate 2 oz
Icing sugar 2 ½ cups
Milk ¼ cup
Vanilla essence 1 tsp

Method

Melt chocolate and add sugar and oil, mix well. Beat in eggs, vanilla essence and flour, salt and nuts, pour in a greased 13 x 9 tin. Bake at
180 degrees C for 25-30 minutes, till a skewer inserted in centre comes out with a few crumbs sticking to it, cool and frost. To make the frosting, melt butter and chocolate and add icing sugar, milk and vanilla essence till smooth.

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Eggless Cake by chef Zarnak

Eggless Cake


Ingredients
Flour 1 - ½ cups
Khoya, crumbled 1 - ½ tbsp

Butter, softened 3/4 cup
Caster sugar 3/4 cup
Milk powder 5 tbsp
Corn flour 2 tbsp
Baking powder 1 tsp
Soda bicarbonate 1 tsp
Green cardamom powder ¼ tsp
Buttermilk ¼ cup
Milk 2 tbsp


Method
Preheat oven to 180C. Beat butter and caster sugar. Sieve milk powder into the bowl and continue to mix. Add khoya and mix again. Sieve flour, corn flour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to correct the consistency. If the batter is still thick add a little milk and mix. Pour into the greased moulds or paper cups. Tap the moulds lightly to even the batter. Bake till skewer inserted in centre comes out clean.top it with Vallina frosting.

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MOCHA CUPCAKES WITH WHIPPED CREAM By Chef Lal majid

MOCHA CUPCAKES WITH WHIPPED CREAM 

Ingredients:
Instant espresso coffee powder 2 tbsp 
Butter 150 gm

Caster sugar 100 gm
Honey 1 tbsp
Water 250 ml
Flour 225 gm
Cocoa powder 2 tbsp
Soda 1 tsp
Milk 3 tbsp
Egg (Large) 1 no.


Method:

1. Boil water plus honey and (coffee+milk) and cool.
2. Cream butter and sugar till light and fluffy;
3. Gradually add egg and beat well on slow speed;
4. Sift flour, coco powder and soda;
5. Add honey and milk together;
6. Add dry ingredients to the batter alternating with Coffee and Milk
7. Scoop the batter in cup cake cases
8. Bake cup cakes in preheated oven, 180 C for 15-20 mins


Topping:

Ingredients:

Whipping cream 225 ml
Cocoa powder 5 gm
Icing sugar 10 gm

Method:
1. Whip fresh cream until it holds its shape.
2. Add icing sugar to it
3. Before serving dust it with cocoa powder.

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CHOCOLATE MOUSSE By Chef Lal Majid

CHOCOLATE MOUSSE 


Ingredients:
Chocolate 110 gm
Sugar 10 gm
Egg yolk 1

Egg white 1
Whipping cream 220 ml



Method:

1.Boil 110 ml of cream & add chocolate (Ganache)
2.Mix egg yolk & pour the chocolate Ganache on egg yolk & continue mixing.
3.Whip 110 ml of cream & sugar and fold in above mixture, now fold in whipped egg white.
4.Chill and serve cold.


SPONGE CAKE
Ingredients:
Flour 100 gm
Sugar 100 gm
Egg 4
Vanilla extract few drops

Method:

1.Whisk egg until it becomes frothy
2.Add sugar slowly with spoon & vanilla essence and continue whisking
3.Fold flour with the help of spatula
4.Bake at 180 C for 8 to 10 minutes.

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CHOCOLATE BOX BY chef Lal Majid

CHOCOLATE BOX


Directons
Use a ladle to completely fill the mold with tempered chocolate.shake the mold around a little to ensure that the tempered chocolate coats every surface of the mold cavities.
Turn the filled mold over the bowl of chocolate allowing any excess chocolate to drip out. Lightly tap the mold ,to remove excess chocolate.
Turn the mold upside down over a bowl and tap with the scraper again.t

he majority of the chocolate should fall out into the bowl underneath to leave the shell of chocolate coating each hole.turn the right way up and scrape off the exess chocolate.place the mold upside down on baking tray.leave it to set for 10-15 minutes in a cool,dry area.
Once it has begun to thicken and set.use a knife scraper to scrape top of the mold clean.return the mold to the baking sheet and allow it to finish setting,before adding the filling.
Scrape off the excess to create what will sctually be the bottm of the mold.this thin layer of chocolate is then allowed to harden before the molds are inverted and lightly tapped to remove the finishing molded chocolate.
fill it with any Chocolate balls, or other.Enjoy

you like It??? Please share your views Below..

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Chocolate Malteser Cake by Chef Zarnak

Chocolate Malteser Cake

Ingredients for Cake
Soft brown sugar 150 gm
Caster sugar 100 gm

Eggs 3
Milk 175 ml
Unsalted butter 15 gm
Horlicks powder 2 tbsp
Plain flour 175 gm
Cocoa powder, sieved 25 gm
Baking powder 1 tsp
Baking soda 1/2 tsp

Ingredients for Icing
Icing sugar 250 gm
Cocoa powder 1 tsp
Horlicks 45 gm
Soft unsalted butter 125 gm
Boiling water 2 tbsp
Maltesers to decorate

Method
Preheat the oven to 170C. Butter and line two 8” sandwich cake tins with butter paper. Whisk together the sugars and eggs until light and frothy.
Heat the milk, butter and Horlicks powder in a small saucepan until the butter has melted and the mixture is hot but not boiling. Beat the milk mixture into the eggs a little at a time. Fold in the dry ingredients thoroughly. Divide the cake batter evenly between the two tins and bake in the oven for 25 minutes, till risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.

For the icing, put the icing sugar, cocoa and Horlicks in the processor and whizz to remove all lumps. Add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth butter cream.

Sandwich the cold sponges with half of the butter cream, and then ice the top with what is left, decorate with Maltesers.

Note:this recipe will make only 1 cake, tired caked depends on you.

here are more ideas to make this cake:

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Mocha Cheesecake By Chef zarnak

Mocha Cheesecake:

Ingredients

Chocolate cookie crumbs 2 cups

Butter, melted 3 tbsp
Cream cheese, softened 8 oz
Condensed milk 1 can
Vanilla essence 1 tbsp
Cream 2 cups
Gelatin 2 tbsp
Water ¼ cup
Instant coffee granules 2 tbsp
Hot water 1 tbsp
Chocolate syrup 1/2 cup

Method

In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and up the sides of prepared pan. Soak gelatin in ¼ cup water and heat on very low till dissolved. Set aside to cool a little. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in cream. Spoon half of the mixture into another bowl and set aside. Add half of gelatin mixture. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Add remaining gelatin mixture. Spoon the chocolate mixture over crust. Top with the reserved cream cheese mixture. Freeze until set. 

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Black forest gateau By Chef Zarnak

Black forest gateau


Ingredients :
4 eggs
4 oz caster sugar
3 oz flour

1 tsp baking powder
1 oz cocoa, sifted

Filling :
420gm tin of black cherries, pitted
2 tbsp corn flour
1 tsp vanilla essence
600ml cream
2 oz flaked almonds, toasted
Plain chocolate curls or grated chocolate to decorate

Method :
Beat eggs, add sugar, fold in flour and baking powder and cocoa. Pour mixture in a 9” spring form tin and bake at 180 degrees C for 30 minutes or till done. Turn out of the pan and let cool on a wire rack. Drain the cherries, reserve some of the liquid. Put cherry juice and corn flour in a pan and let cook till thickened. Remove from heat and cool. Add essence and cherries to the sauce. Reserve a few cherries for the top.
Whip the cream till stiff and chill. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream. Top with the reserved cherries.

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Lava Cake By Chef Zarnak

Lava Cake

Ingredients

Chocolate 5 oz
Butter 100gm

Eggs 4
Sugar ¾ cups
Flour ¾ cups

Method 

Grease ramekins or cupcake liners very well with butter and dust with flour or cocoa powder. Melt chocolate with butter in a bowl set over a pan of simmering water. Beat eggs and sugar and fold in the flour and slowly fold in butter and chocolate mixture. Bake at 180 degrees for only 10-12 minutes, the outer part of the cake should be cooked and middle should look liquidly. Serve overturned dusted with cocoa powder and cream or ice cream on the side.

You like it?? Please comment Below :)

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Chocolate Fudge Cake By Chef Zarnak

Chocolate Fudge Cake


Ingredients for Cake
Self raising flour 175 gm
Cocoa Powder 2 tbsp
Baking soda 1 tsp

Caster sugar 150 gm
Eggs beaten 2
Oil 150 ml
Milk 150 ml
Golden syrup 2 tbsp
Vanilla essence 1tsp
Strong coffee 1 tbsp

Ingredients for Frosting
Unsalted butter 200 gm
Icing sugar 200 gm
Vanilla essence 1 tsp
Melted chocolate 200 gm

Method
Pre-heat oven to 180ºC. Grease and line two 7” sandwich tins. Sieve the flour, cocoa and Baking Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil, milk, vanilla and coffee. Beat well until smooth. Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool in tin for 10 minutes before turning out onto a wire rack and allowing to cool completely before filling and icing.
To make the butter icing, place the butter in a bowl and beat until soft.
Gradually beat in the sifted icing sugar. Then add vanilla and finally melted chocolate. Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

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Vanilla and chocolate cupcakes By Chef Julia Taylor

Vanilla and chocolate cupcakes:

Recipe by: Julia Taylor

Makes: 24 vanilla and 15 chocolate

Ingredients

Vanilla Cupcakes, makes 24

• 200g unsalted butter, softened
• 1 ¾ cups icing sugar
• 1 teaspoon vanilla bean paste
• 4 eggs
• 2 2/3 cups plain flour
• 2 teaspoons baking powder
• 1 cup milk, room temperature

Vanilla Cupcake Icing

• 200g unsalted butter, softened
• 1 teaspoon vanilla bean paste
• 8 cups icing sugar, sifted
• ½ cup milk
• Pink sugar flowers, to decorate

Chocolate Cupcakes, makes 15

• 150ml sunflower oil
• 75ml buttermilk
• 75ml milk
• 1 egg
• 240g plain flour
• 40g cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 330g caster sugar
• 150ml boiling water

Chocolate Cupcake Icing

• 200g dark couverture chocolate (60-70% cocoa solids), finely chopped
• 100g butter, softened
• 250g cream cheese, softened
• 500g icing sugar
• Silver cachous, to decorate

Method

Vanilla Cupcakes

Preparation: 35 minutes

Cooking: 20 minutes


1. Preheat oven to 180°C. Line 24 cupcake holes with cupcake paper cases.


2. For vanilla cupcakes, in the bowl of an electric mixer fitted with a whisk attachment, cream butter on high until light and fluffy. Add sugar slowly, mixing until fully combined. Add vanilla bean paste and eggs one at a time, beating until well combined. Sift flour and baking powder together. On low speed, add 1/3 of the flour mixture, then ½ the milk. Repeat until flour and milk are incorporated, but don’t over-mix. Spoon into cupcake cases and bake for 18 – 20 minutes or until lightly golden and springy to the touch. Cool on a rack.


3. For icing, in the bowl of an electric mixer fitted with a whisk attachment, cream butter and vanilla together until light and fluffy. Add icing sugar a spoon at a time and alternate with a little milk. Beat for 6 – 8 minutes, adjusting milk  and icing sugar until icing is fluffy and spreadable. Place in a large piping bag fitted with a 1cm star nozzle. Pipe icing onto cupcakes and decorate with pink sugar flowers.



Chocolate Cupcakes

Preparation: 35 minutes

Cooking: 20 minutes

1. For chocolate cupcakes, increase oven temperature to 190°C. Line 15 cupcake holes with paper cases.

2. Whisk oil, buttermilk, milk and egg in a large bowl until combined. Sift flour, cocoa, baking powder and salt together, then stir in the sugar. Add 1/3 of the dry ingredients into the oil mixture, alternating with the boiling water. Spoon into 12 – 14 cupcake cases (the mixture will be quite runny) and bake for 18 – 20 minutes or until risen, and springy to the touch. Cool on a rack. 


3. For icing, melt chocolate in a bowl placed over a saucepan of simmering water. Set aside to cool. Place butter and cream cheese in an electric mixer fitted with the paddle attachment, and mix until combined. Check there are no lumps from the cream cheese – if so, beat for a little longer. Add icing sugar then the cooled melted chocolate and mix until well combined. Scrape the sides of the bowl with a spatula if necessary. Add extra icing sugar if required – check the consistency of the icing first. Pipe onto the cooled cupcakes and decorate with silver cachous.

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Cookies and cream cheese cake By Chef Shireen Anwer

Cookies and cream cheese cake

Ingredients for base
Chocolate cookie crumbs 2 cups
Melted butter 4 tbsp


Method for base

Combine cookie crumbs and butter press into a bottom of 9 inch cheese cake pan, bake for 10 minutes, remove and cool.

Ingredients for filling
Cream cheese 8 ounces
Curd cheese 8 ounces
Gelatin 2 tbsp
Milk ¼ cup
Sugar 6 ounces
Vanilla essence 1 tsp
Whipped cream 2 cups
Coarsely crushed chocolate sandwich cookies 1 ½ cup

Method for fillingIn a bowl beat cream cheese and curd cheese on low speed with sugar for 3-4 minutes, dissolve gelatin with milk add gradually to the cheese mixture add essence, fold in whipped cream, crushed cookies, pour over baked crust, chill until firm, decorate top of cream with whipped cream and crushed cookies, serve chilled.

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