Ferrero Rocher Butterscotch Caramel Cake

A deliciously decadent cake that sings to you! The marriage of buttercotch, caramel and crunchy ferrero rocher is a match made in heaven! Looks fancy but its is deceptively simple to make..

INGREDIENTS-
For eggless chocolate cake-
1 1/2  cups Plain flour
1/2 cup Cocoa
1/2 cup sugar
1/4 tsp Salt
1 cup Curd
1 tsp Baking powder
1/2 cup Oil
1 tsp vanilla essence

Combine oil, curd and vanilla essence. Sift together the flour, cocoa, sugar, baking powder and salt. Mix the wet ingredients into dry and combine well. Transfer batter to a lined pan and bake in a preheated oven (180deg C) for 40 minutes.

For filling and topping-
200gms Dark chocolate
200gms Amul fresh Cream
1/2 cup caramel syrup
6 Ferrero Rocher pieces

Bring cream to boiling point in a heavy bottom pan, tip in the chopped chocolate, cover and let chocolate melt, stir till thick. Your Chocolate ganache is ready.
To assemble cake- Slice cake into half and slather with the caramel syrup, next spread some of the cooled ganache and sandwich with the other half of cake. Pour the remaining ganache on top and arrange the ferrero Rocher on top.

Read more...

Traditional Heirloom Recipes- Mom's Chicken Pickle!

This pickle is one of my mom's signature dishes, it is a classic and is soooo delicious, anyone who tastes it once always keeps asking for more! I have earlier blogged about the mutton version of this pickle too.

The pickle is spicy, sour and has a touch of Goan vindaloo style to it I think, it is full of flavor and is very good with paranthas, bread, rice or even on its own as a snack, it is actually my mom's secret recipe and it took a huge amount of coaxing and cajoling to get it out of her!

INGREDIENTS-

• Boneless Chicken/Small sized Chicken pieces on the bone-1 kg


• Garlic-3 and a 1/2 whole heads peeled and ground to a paste


• Mustard oil-1 cup


• Red chillies whole-5


• Black cardamom-5


• Cinnamon sticks-3


• Cloves-7


• Cumin seeds-2 tbsp+1 tsp


• Cayenne pepper(deggi mirch)-1 tbsp


• Vinegar-1/2 to 3/4 cup


• Salt to taste

Method-

With a sharp knife chop boneless chicken into bite size pieces, Dry roast and grind all the dry masalas together except for red chillies, marinate mutton pieces in about half head of garlic and 1 tsp dry masala, leave for an hour.Now after an hour, heat oil in a pressure cooker add the cumin seeds and let crackle, next add the garlic paste, marinated mutton and all the rest of the ingredients except vinegar, dry roast the mutton for 5 minutes then close lid and give 4-5 whistles, let pressure drop by itself, DO not add any water.Open the lid and on medium flame dry roast the mutton, stirring all the time and adding vinegar little by little, till oil leaves sides of pan , add salt, keep frying till totally dry.

This pickle can be transferred to a clean container and will keep stored in the refrigerator for several weeks,IF it lasts that long!

Read more...