Chocolate Brownie Pudding

Ingredients:
For Brownies:
Dark chocolate 6 ounces
Butter 1/2 cup
Eggs 2
Sugar 1 1/4 cup
Vanilla essence 1 tsp
Refined flour 2/3 cup

For Pudding:
Egg yolk 6
Sugar 1 cup
Vanilla essence 1 tsp
Coco powder 3/4 cup
Dark chocolate 3 ounces
Milk 3 cup
Cream for garnish

Directions:
1. To prepare the brownies, whisk eggs & sugar till they are mixed well.

2. Boil water in a pot.

3. Put dark chocolate in a saucepan & place on top of the boiling water to melt.

4. Add melted chocolate, vanilla essence & refined flour to the brownie mixture & stir with a spatula.

5. Cover the baking dish with aluminum foil, pour the mixture on top & palce it in a preheated oven at 200 degree C for 25 minutes.

6. Cool & cut in squares.

To prepare the pudding,
7. Add to the milk & mix well. Take little amount of milk, add beated egg yolks in it.

8. Put rest of the milk in apot now add mixture of beated egg yolks and sugar cook on slow flame.

9. Put the vanilla essence, coco powder & melted chocolate in the mixture & cook till it becomes thick.

10. To serve, place the brownies in a bowl, add pudding, & garnish with cream & chocolate shavings.

This recipe serves: 6 people
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Kheer - Rice Pudding

Ingredients:
2 liters Milk
Rice 1/2 cup- wash and soak for 15 minutes, then grind fine.
397 g Condensed milk
8 Cardamoms (peel and grind seeds and mix with 1 tsp sugar)
Almonds and pistachios few, peeled and finely chopped, plus for garnishing
1 cup Sugar
1 cup Qalaqand
varq (edible silver paper) for garnishing

Directions:
1. In a large pan bring milk to a boil, lower heat, cook till it thickens slightly.

2. Peel and grind cardomoms and mix with 1tsp

3. Mix the ground rice with a little cool milk and add to the milk along with the ground cardamom seeds and sugar.

4. Stir constantly till rice is thoroughly mixed with milk.

5. Turn off the heat.

6. Add condensed milk, some almonds and pistachios after 15 minutes and stir together.

7. Pour the kheer in a clay dish and let it set.

8. Crumble the qalaqand on top, garnish with almonds, pistachios and silver paper (varq).

9. Serve cold.

This recipe serves: 6 people
Preparation Time: 1 hour
Cooking Time: 25 minutes

Chocolate Cake

Ingredients:
2 cups flour, cake
2 cups sugar
1 teaspoon baking powder
1\4 teaspoon salt
7 ounces semisweet chocolate, chopped
150 grams butter, unsalted
1 1\2 cups coffee, strong
3 large eggs, lightly beaten
1 teaspoon vanilla essence

Directions:
1. Position rack in center of oven and preheat to 375?F. Lightly butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides and line the bottom of each pan with parchment paper. Sift flour, sugar, baking soda, and salt together in a bowl and set aside.

2. Put chocolate, butter and coffee in a medium skillet and stirring constantly, cook on medium-low heat until chocolate melts and mixture is smooth, about 3-5 minutes. Remove from heat and keep aside to cool, 8-10 minutes.

3. Beat eggs and vanilla in chocolate mixture and then stir in dry ingredients. (Batter will be thin).

4. Pour better into pans and bake in preheated oven for 45 minutes or until a skewer inserted into the center comes out clean. Turn out on to a wire rack and leave to cool for 15 minutes.

5. To serve, dust the cakes with icing sugar and cocoa powder.

This recipe serves: 8 people
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Black Forest Cake

Ingredients:
75 grams white flour
50 grams cocoa
100 grams butter
225 grams sugar
6 – eggs
2 teaspoons vanilla essence
800 grams cherries , black, stoned, canned
650 ml cream whipping
125 grams chocolate caraque
1 teaspoon arrowroot

Directions:
1. Drain the cherries into a sieve and reserve the syrup. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water, beat until very soft.

2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy, and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.

3. Sift the flour and cocoa together and then lightly fold into the egg mixture. Fold in vanilla essence and softened butter.

4. Turn the mixture into the prepared tin and tilt to spread evenly. Bake at 350F (150c) mark 4 for about 35-40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack and leave to cool.

5. Cut the cake into three layers. Place one layer on a flat plate. Sprinkle about 3 tablespoons of cherry syrup over the cake. Spread a thin layer of cream over the soaked cake. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.

6. Repeat layers of sponge, syrup, cream and cherries. Top with the third cake round and spoon over the remaining syrup.

7. Spread a thin layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate caraque.

8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan; bring to the boil, stirring, for a few minutes until the mixture is thickened and clear. Brush the glaze over the cherries.

9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.

10. Hold a large knife with both hands; push the blade across the surface to shave off long chocolate curls.

This recipe serves: 10 people
Preparation Time: 60 minutes
Cooking Time: 60 minutes