When vanilla and chocolate blend playfully, swirl together and make a painting of white and brown, you know that marble cake is on its way to be born. Not often, what you bake, looks gorgeous. However, for marble cake, it does best. You slice the loaf and the true art is revealed with the curvy strikes of vanilla and chocolate. Taste is unbeatable too. Happy me to share with you.
Although a shop-bought cake is convenient and usually very good, a home-baked cake is much better, perhaps because a little bit of the soul of the cook goes into it along with the other ingredients ! 🙂 If doesn’t come out absolutely perfect, it really doesn’t matter – this just adds to its charm.
Different cakes suit different occasions. When I get bored from eating bread in my breakfast then I think of baking different cakes, loafs etc. This “banana & chocolate loaf” goes very well with morning coffee.
- Butter (softened) – 115 gm. + extra for greasing
- Ripe bananas – 2
- Self – raising flour – 200 gm.
- Cocoa powder – 25 gm.
- Golden caster sugar – 85 gm.
- Salt – 1/8 teaspoon
- Baking powder – 1 teaspoon
- Egg – 2
- Vanilla extract (optional) – 1 teaspoon
- Milk (optional) – 1 – 2 tbspoon
- Plain/dark chocolate chips – 80 gm.
- Walnut – 50 gm.
Preheat your oven at 180°C or 350°F.
Grease a 900 gm./25 cm. loaf tin with butter or vegetable oil.
Melt 115 gm. of butter and let it cool.
Peel the bananas and place on a plate, mash with a fork, no matter if few chunks of banana are left there. Roughly chop the walnuts.
Shift the dry ingredients i.e. flour, coco powder, sugar, baking powder and salt in a large bowl and mix very well. In another medium size bowl beat the eggs, add cold melted butter, milk and vanilla extract into it, whisk the mixture well. Then mix the mash banana into this liquid mixture. Now pour this mixture over the dry ingredients, also add chopped walnuts and chocolate chips into it. Mix both liquid and dry ingredients with the help of a spatula. Do not over mix it, just moist the dry ingredients with the wet one.
Now spoon the mixture into the prepared loaf tin and smooth the top with the spatula.
Bake in the preheated oven for 50-60 minutes or until well risen and the tip of a knife inserted in the centre comes out clean. After 40 minutes of baking if it seems that the top of the loaf is burning then cover the loaf tin with an aluminum sheet and again bake the loaf for rest of the time.
Let stand the loaf in the tin for 5 minutes, then turn out onto a wire rack to cool completely. After that start cutting into slices.
Serve the slices with or without butter.
- Bananas must be ripe.
- You can also use white caster sugar instead of brown one.
- If you are using plain flour instead of self-raising flour then add quarter teaspoon of baking soda into the dry ingredient mixture.
- You can use any kind of nuts instead of walnuts and also white chocolate chips.
- There is no need of either electric stand mixer or electric hand mixer. Whisk the ingredients only by hand.
- The loaf can be stored for few days by keeping in an airtight container, wrapped with a foil.
Ingredients to serve 4 :
- Ramekin (small glazed ceramic or glass bowl, ovenproof) – 4
- Chocolate – 180 gm.
- Unsalted butter (at room temperature) – 110 gm. (approx. ½ cup)
- Egg (large, at room temperature) – 3
- Granulated white sugar – 65 gm. (approx. 1/3 cup)
- Vanilla extract – 1 tbspoon
- Flour – 20 gm. (approx. 3½ tbspoon) (optional)
- Pinch of salt
Preheat your oven at 180°C. Since my oven is just a OTG oven which is much smaller than the modular ones, 180°C is the correct temperature for me. If you have a big one then set it at 200°C.
Grease the ramekins with butter.
Break the chocolate into a heatproof bowl (if you are using a bar chocolate). Add the butter and set the bowl over a pan of gently simmering water and heat until melted, stirring continuously. Remove it from the heat and cool slightly.
In the mean time whisk the egg yolks and the sugar together for 10 minutes, or until light and foamy and the whisk leaves a trail that lasts a few seconds when lifted, add the vanilla extract half way through. Then add the liquid chocolate into it and mix it well with a spatula. Also add the flour and whisk it well.
In a separate bowl take the egg whites and a pinch of salt, beat them until just soft peaks are formed, also add 1 tbspoon of sugar at the middle of the process. Now mix this with the chocolate mixture.
Now fill the 2/3 portion of the remakins (don’t fill them full as it will rise when heated) and bake them in the oven for 8 minutes till the outer part becomes firm however the inner part still remaining soft & pudding like. For bigger ovens the balking time is slightly more, for total 10 minutes.
Serve them immediately because the cake will start to deflate after 3 or 5 minutes. It goes well with vanilla ice cream or whipped cream. or you can just serve it dusting icing sugar over it.
“Cheesecake” is a mouth-watering dessert, perfect enough to impress a special one on a special occasion. It consists of two or more layers, mainly a crust at the bottom and a thick soft cheese layer over that. Cheesecakes can be broadly categorized into two basic types: baked and unbaked. Each comes in a variety of styles determined by region. Today I am giving you the recipe of baked New York cheesecake. It’s very simple to make. Hope you will like it.
Ingredients to serve 8 – 10 :
- Butter – 6 tbspoon
- Digestive biscuits/Graham crackers (crushed) – 200 gm.
- Cream Cheese – 400 gm. (Those who don’t get the cream cheese try this recipe with cottage cheese or “chena” and please let me know how was it )
- Soured cream – 450 ml.
- Large eggs – 2
- Caster sugar – 140 gm. (approx. ¾ cup)
- Vanilla extract – 1½ teaspoon
- Lemon zest – ½ teaspoon
- sunflower oil for brushing
- 20-cm/8-inch Springform pan
For Strawberry Sauce topping
- Frozen unsweetened strawberry – 250 gm.
- Caster sugar – 55 gm. (approx. ¼ cup)
- Cold water – 1 tbspoon
- unflavored gelatin powder – 1 teaspoon
Put the biscuits/Graham crackers in plastic bag and crush them with a rolling pin until they are fine in texture or you simply crush them in a food processor. You can also use the graham cracker crumbs available in the market.
Melt the butter in a pan over low heat. Stir in the crushed biscuits, then spread in a 20-cm/8-inch Springform pan or tin brushed with oil. Now bake it for 6 – 8 min. in a preheated oven at 165°C.
Now place the cream cheese, eggs, 100 gm (approx. ½ cup) of the sugar, ½ teaspoon of the vanilla extract and the lemon zest in a large bowl and mix well with a hand mixer or put them in a food processor and process until smooth. Pour this mixture over the biscuit base in the spingform pan and smooth the top. Place the pan on a baking sheet and bake in a preheated oven, 160°C/325°F, for 50 – 55 min. until set (but the center should be little wet). Remove from the oven and leave for 20 min. Leave the oven on.
Mix the soured cream with the remaining sugar and vanilla extract in a bowl. Spoon over the cheesecake in the springform pan. Return it to the oven for 10 minutes. Remove from the oven, take a spatula or knife and run it around the inside of the cheesecake (the reason is to do that the cheesecake dose shrink as it cools and if we didn’t do that we will get a lot of cracking). Now let it come to the room temperature. Cover the pan containing the cheesecake with a clean foil and refrigerate it for couple of hours.
To make the strawberry topping take the frozen strawberries, thaw them out completely and then blend them in a blender along with the sugar until nice and smooth and then pour in a saucepan. Now to activate the gelatin take one tbspoon of cold water in a small bowl and sprinkle 1 teaspoon of gelatin powder over it, leave it for 2 or 3 minutes until it becomes spongy. Now put the saucepan containing the strawberry sauce on stove over medium heat just to warm it (don’t boil). Then add the spongy gelatin into it and stir gently putting the gas in low to dissolve the gelatine. It will take like a minute or two. Skim off the foams forming on the top of the sauce and let it come to the room temperature.
Take out the cheesecake from the refrigerator and pour the strawberry sauce slowly over it keeping the cheesecake in the springform pan. Then again refrigerate it for about 3 – 4 hours covering with a fresh foil. For best result refrigerate it overnight. After that take out the cheesecake from the pan. You can leave the cheesecake in the bottom plate of the springform pan or you can place it in a serving plate. Now you can decorate it by placing a nice looking strawberry cut into slices (not all the way through) at the center of the cake. Cut a pie and serve the beautiful dessert.