Category Archives: RECIPES

THE REINTERPRETATION OF AN ORANGE SOUFFLÉ

It has been way too long, since my last post but I am certain that this family recipe will be enough to make up for the lost time. Being a full time student and part time intern this summer definitely played a role in keeping me away from you all but Enough said about that! Coming to this recipe, it has been in my family since I was an infant and while growing up my aversion to all things healthy such as fruits, restricted me to only eat the top layer of this luscious dessert, which was a bed of evenly sized chocolate shavings. However in the past few years, my fondness for this dessert has only grown and I am proud to state that I can easily finish two to three of them at a time and I do not just eat the layer of chocolate on top anymore. I hope you love this dessert as much as I do at the moment.

NO BAKE ORANGE SOUFFLÉ
SERVES – 15 – 20 People
Ingredients-:
* 24 medium sized oranges
* 375 grams of vanilla ice cream
* 1 sachet of orange jelly powder (Royal / Hartley / Bluebird)
* 2 tsp of powdered sugar
* 3 packets of powder gelatin
* 1 large slab of milk chocolate

To make it more systematic, you could prepare the following before you start assembling the dessert.

PREPARATION TIME:
* Wash all the oranges and cut the tops off
* Do not throw away the tops, you will need it in the end

THE ORANGE SHELL MUST LOOK LIKE THIS
THE ORANGE SHELL MUST LOOK LIKE THIS

* Carefully scoop out each orange using a small spoon, without breaking its peel
* Once all the oranges are taken out carefully, make sure all the peels are clean by rinsing them and cover them with a cloth.
* Now take Six oranges and remove its segments
* Start breaking the segments of the six oranges into minute pieces by hand.

TINY SEGMENTS OF SIX ORANGES
TINY SEGMENTS OF SIX ORANGES

* Take out juice from the remaining eighteen oranges.

Method-:
– In a pan place 1 sachet of orange jelly powder and 500ml of orange juice and let it mix well and reduce over a medium heat.

– Once mixed well take it off the heat, it does not need to boil. Once off the heat, allow it to cool by setting it aside.

– On the side, grate your chocolate into shavings

CHOCOLATE SHAVINGS
CHOCOLATE SHAVINGS

– Now in a large bowl take 375 grams of vanilla ice cream and to this add the mixture of orange juice and orange jelly powder once it has cooled down.

* TIP * Wait till the orange jelly and orange juice mixture has cooled down and pass it through a sieve before pouring it on the ice cream. Otherwise the texture of the soufflé could change drastically.

– As the ice cream starts to melt slowly, Take the gelatin powder and soak it in lukewarm water.

– Once the gelatin has almost dissolved in the water add it in the bowl and mix well.

* TIP * You could use gelatin sheets as well as a substitute for the powder. 1 sachet of gelatin powder equals to three to four sheets of gelatin but the gelatin sheets need to be soaked in cold water and heated up afterwards in a pan with little water, in order to clarify it.

– Add in 2tsp of powdered sugar, to the mix in the bowl

* TIP * Incase your oranges tend to be more sour than usual, you could add more sugar according to taste.

– To the mixture now add the tiny bits you broke from the segments of the oranges.

HOW IT WOULD LOOK
HOW IT WOULD LOOK

– Once the ice cream has completely melted and the mix is fluffy and clear, you could start pouring them into each orange shell.
IMG_3325

– But as soon as you pour the mixture, immediately sprinkle a layer of chocolate shavings on the top and cover it with the orange tops you cut at the start.

– Right after your done refrigerate them for 20-24 hours or put it in a freezer for 15-18 hours

– Once they are set, you could take them out and serve them in the orange shells itself.

Eat this fluffy and creamy dessert out of its chilled natural casing. It is 100% yummy and totally worth it!

YOU HAVE TO TRY THIS
YOU HAVE TO TRY THIS

Hope you enjoy this recipe and post ! Thank you 🙂

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BUTTER CUPS WITH CHOCOLATE FUDGE ICING

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Every dessert today comes with an umpteen number of choices of flavours and forms. Somehow I love every form and flavour of cupcakes, they are definitely my weakness. Large, mini, chocolate, red velvet I love them all ! So here is my all time favourite cupcake recipe. Hope you enjoy the moist buttery cup of heaven covered with a thick and decadent chocolate fudge icing.

BUTTER CUPCAKES WITH CHOCOLATE FUDGE ICING

SERVES – 15-20 People

Ingredients-: Butter Cupcakes
* 1½ cups of Butter
* 2½ cups of Castor Sugar
* 5 eggs
* 1 Teaspoon Vanilla Extract
* ¾ Teaspoon No colour Almond Extract
* 3 cups of flour
* ¾ Teaspoon of Baking Powder
* ¼ Teaspoon Salt
* 1 cup of Milk

Ingredients-: Chocolate Fudge Icing
* 2/3 Cups of Butter
* 1 1/3 Cups of Cocoa Powder
* 6 Cups of Icing Sugar
* 2/3 Cup of Milk
* 2 Teaspoons of Vanilla Extract

Method: Butter Cupcakes
– Prepare before hand and pre heat your oven at 180°C.

– In a large bowl cream (mix) 1½ cups of Butter and 2½ cups of Castor Sugar until the mixture is light and fluffy.

– To this mixture add the eggs

* TIP * Add the eggs one at a time and ensure that you keep mixing it well to prevent the cupcake from being undercooked.

– Add 1 Teaspoon Vanilla Extract and ¾ Teaspoon of Almond Extract

– Now in another bowl add 3 cups of flour, ¾ Teaspoon of Baking Powder and ¼ Teaspoon Salt.

* TIP * Make sure to pass the dry ingredients through a sieve to prevent lumps.

– Now add the dry ingredients mixture and the cup of milk simultaneously.

– Once nice ad fluffy pour the mix into your moulds

– Bake them for 20-25 minutes

* TIP * Test if the cupcakes are ready by poking them with a skewer or toothpick, Make sure the skewer comes out clean. That means it’s cooked.

– Once baked remove it and allow it to cool for 10-15 minutes.

Method: Chocolate Fudge Icing

– In a pan add 2/3 Cups of Butter over a medium heat and let it melt.

– Once melted add 1 1/3 Cups of Cocoa Powder and let it start boiling but make sure to always stir it to get a smooth consistency.

– In a big bowl pour the mixture in and allow it to cool until it reaches room temperature.

– Once cool add 6 Cups of Icing Sugar and 2/3 Cup of Milk and keep mixing it well

– Finally add 2 Teaspoons of Vanilla Extract and mix it again voila your icing is ready.

– Now comes the time to decorate !!!

– Cover your buttery cupcakes with fudgey icing.Yum!! and for a garnish add some sprinkles or roasted nuts.

Hope you enjoy this recipe and post !

Thank you 🙂

PANCAKES HERE! THERE! EVERYWHERE!

PANCAKES COLLAGEHAPPY PANCAKE DAY !

Since It’s pancake day ! I am going to give you not one but three recipes. This amazing dish can be eaten as a wholesome breakfast or a mid-night dessert and they are absolutely delicious. So here are my favourite pancake recipes for you all today. Celebrate this day by eating as many pancakes as you can and have a blast !

THE CLASSIC PANCAKE

SERVES-8 People
Ingredients
* 1½ Cups of flour
* 3½ Teaspoons of baking powder
* 1 teaspoon salt
* 1 tablespoon sugar
* 1¼ Cups of whole milk
* 1 egg
* 3 tablespoons of melted butter

METHOD
– In a large bowl take the dry ingredients 1½ cups of flour, 3½ teaspoons of baking powder, 1 teaspoon salt and 1 tablespoon of sugar.
* TIP * Make sure the dry indgredients are passed through a sieve to prevent any lumps.

– Create a circular well in the centre of the bowl, in that add the 1¼ cups of milk, egg and 3 tablespoons of melted butter. Now mix the batter well to a thick and smooth consistency.

– Over a medium heat, add some butter to a pan and pour ¼ of a cup of the mixture on it.

– let the bubbles form on the top surface, before flipping it on the other side, cook it till it is a beautiful golden brown colour on both sides.

– serve it with maple syrup, honey, butter and whipped cream the classics never get old!

THE EGGLESS PANCAKE

SERVES-6 People
Ingredients
* 1 cup of flour
* 1 teaspoon of sugar
* 1 teaspoon of cinnamon powder
* 2 teaspoons of baking powder
* 1 cup of whole milk
* 1 tablespoon vegetable oil
* 1 tablespoon of water
* 1 teaspoon of vanilla extract
* 2 tablespoons of butter

METHOD
– In a large bowl combine all the dry ingredients, 1 cup of flour, 1 teaspoon of sugar, 1 teaspoon of cinnamon powder, 2 teaspoons of baking powder.

– In the centre of the bowl create a circular well, in that add the wet ingredients.1 Cup of whole milk, 1 tablespoon of vegetable oil/olive oil, 1 tablespoon of water and 1 teaspoon of vanilla extract.

– Mix it all together.
* TIP * Do not over mix it as we want the thick consistency for nice luscious pancakes.

– Once mixed, melt the 2 tablespoons of butter and add it to the mix.

– Over a medium heat add a big spoon of the batter to a pan and let it cook. Make sure the pancake is a nice golden brown colour on both sides.

– Serve it up with some nutella, icing sugar and fresh fruits. YUMMY!

THE RED VELVET PANCAKE

SERVES-12 People
Ingredients
* 150 grams of flour
* 1 tablespoon cocoa powder
* ½ teaspoon baking powder
* ½ teaspoon of baking soda
* 3 tablespoons of castor sugar
* ½ teaspoon of salt
* 150 ml of buttermilk
* 1 egg
* 1 tablespoon of vegetable oil
* 1 teaspoon of vanilla extract
* ½ teaspoon of red food colouring

METHOD
– In a large bowl add the dry ingredients 150 grams of flour, 1 tablespoon of cocoa powder, ½ teaspoon of baking powder, ½ teaspoon of baking soda, 3 tablespoons of castor sugar, ½ teaspoon of salt and mix them.

– In a jug or glass, whisk 150ml of buttermilk, 1 egg, 1 tablespoon of vegetable/olive oil, 1 teaspoon of vanilla extract and ½ teaspoon of red food colouring.
* TIP * If you cannot readily find buttermilk just mix water and full fat yogurt together.

– Now whisk the wet ingredients with the dry ones to create a nice thick batter

– mix it well, make it smooth but do not over do it

– Now heat the pan, add some butter once it melts add the a large spoon of batter onto it.

– Once bubbles start form flip it and cook well on both sides. Make sure to keep a close eye on it and let both sides turn glossy red.

– Enjoy your red velvet pancakes with a dollop of cream and grated chocolate!! It is like a match made in heaven.

HOPE YOU HAVE A GREAT DAY
EAT LOADS OF PANCAKES!

LET ME KNOW WHAT YOU THOUGHT OF THIS POST!

THANK YOU 😀

{Photo Credit: Creative Commons}

VANILLA YOGURT PANNACOTTA & RASPBERRY COULIS

As a young girl Nutella and jam sandwiches was me showcasing my cooking skills, thankfully I have come a long way from that. Being a foodie I track all the trends related to food and one of the things that I absolutely adore doing is watching shows focused around cooking. My all time favourite show is Masterchef Australia, every episode makes me wish I was there ready to devour their ambrosial dishes and this dessert is inspired by two recipes that I have seen on their show. If you love food and have spare time on your hands I urge you to watch the show it will change your life !

VANILLA YOGURT PANNACOTTA & RASPBERRY COULIS

SERVES-4 to 6 People

Ingredients-: Vanilla Yogurt Pannacotta
* 375 ml of Single Cream
* 3½ Tablespoons of Icing Sugar
* 3 Gelatin Leaves/1 Tablespoon Powdered Gelatin
* 6½ Ounces of Full Fat Yogurt
* 1 Vanilla Bean

Ingredients-: Raspberry Coulis
* 2 Tablespoons Castor Sugar
* 3 Tablespoons Water
* 1 cup of Fresh Raspberries

Method: Vanilla Yogurt Pannacotta

– Before starting on the Pannacotta it is essential to have your Gelatin ready, Place 3 Gelatin leaves in a bowl of cold water for about 2-3 minutes.

– Then pour the 375 ml of cream in a saucepan over a medium heat and add 3½ Tablespoons of icing sugar to it. Keep stirring this for 3-4 minutes until it’s cooked.

– As soon as your cream and sugar mix is warmed up, remove it from the heat and add the gelatin.

* TIP * If you want to add powdered Gelatin instead, make sure you add 1 Tablespoon of powdered gelatin in a small bowl containing 2-3 tablespoons of warm water. Powdered gelatin acts best with warm water and once its granules dissolve you may add it to the pannacotta.

– While adding the Gelatin sheets make sure it’s wobbly  in its texture, so it dissolves instantly into the pannacotta mixture.Just give it a good stir, making sure there are no lumps.

– To this add 6½ ounces of full fat yogurt; whisk it just a bit to make the mixture light and smooth.

– Now we have to add the vanilla bean seeds, in order to get the vanilla flavour and texture. Slicing a vanilla bean is very simple.

– Take a knife and make a slit in the middle of the vanilla bean, vertically from top to bottom. Then open up the vanilla bean and using your knife scrape the little black seeds inside.

– Once you have scraped all of the seeds add it to your Pannacotta mixture and mix it. Your mixture now must look creamy and smooth with several black dots, due to the vanilla bean seeds.

* TIP * If you cannot find a vanilla bean anywhere, 1 Teaspoon of vanilla bean paste is a great substitute but never use vanilla extract because its flavour is tooconcentrated and it will not add any visual element.

– Let the mixture cool down and once it has pour it into your preferred mould. You could pour it into six different moulds or one big one.

– Now it goes into the fridge to set for about 3-4 hours to set.

Method: Raspberry Coulis

– In a saucepan over a medium heat, add the fresh raspberries, then 3 tablespoons of water and 2 tablespoons of castor sugar and let it cook for 3-4 minutes.

– Let them boil and once the raspberries become soft and they have absorbed all the water, bring it to a simmer for another 2-4 minutes.

– Then take the mix off the heat and put it in a mixer. After mixing it for about 5 seconds take it out.

– Pass the mix through a sieve to make sure the coulis is smooth and will not contain any pieces of raspberry.

– Let the coulis cool down then put it in the fridge to thicken up and use it once the pannacotta is ready.

– Now comes the best part, to finally plate up your dessert and wow people!

– After your Pannacotta has set, take it out of the fridge and place the mould in a saucepan of water over a low heat for just 3 seconds.

– Then take it out and with a knife, go vertically from the top to the bottom of one side of the mould to create an air pocket. Now place your mould facing downwards on a serving plate.

– If it does not slide right out, do not worry just keep shifting the mould and banging it lightly to get it out without any damages.

– Once it’s out, its time to decorate !!

– Use the coulis as an accompaniment, either serve it in a bowl with it or spread it in dots around the pannacotta, you could pour some freely over it making it look abstract or could make an artistic line. Bring out the creative side in you !

– Enjoy your creamy, silky smooth and delicious pannacotta.

MY VANILLA YOGURT PANNACOTTA WITH A RASPBERRY COULIS DRESSING
MY VANILLA YOGURT PANNACOTTA WITH A RASPBERRY COULIS DRESSING

Do drop your comments and queries in the section below !!

Hope you enjoy reading and making this recipe!

Thank you 🙂

VALENTINE’S DECADENT CHOCOLATE MOUSSE

The day of romance is approaching! Are you ready to pamper your loved one or ones? If you are still clueless, waiting till the very last-minute or just do not have much time on your hands. The following pointers should definitely help you unveil your romantic side. Even though Valentine’s Day is glorified as the grand day to celebrate love and your loved ones, my advice to you is leave the mainstream stuff for the other days of the year. Do something personal and out of the box and remember to display your love not just on this day, rather all throughout the year.

WOO YOUR VALENTINE
* Plan a treasure hunt! taking a route of familiar places leading to you

* Go for a picnic but in the night!

* Dare date! Plan a series of dares you want to do and take pictures of each dare.

* Name a star after your special someone through Star Registration

* Cook a meal or a dessert

Here is my recipe for a quick and easy Valentine’s Day dessert

DECADENT CHOCOLATE MOUSSE

SERVES- 2 People

Ingredients-:
*1 Bar of Chocolate
*¼ Teaspoon of Instant Coffee Powder
*1 Tablespoon of butter
*2 tablespoons of Castor sugar
*½ Teaspoon Vanilla Extract
*½ Cup of Double Cream
*1 Egg yolk
*1 Egg white
*1 Tablespoon of water

Method:

– In a glass bowl, take the double cream and whip it up, use a hand mixer to save time. Whip it till it has nice stiff peaks.
* TIP * Make sure you take the cream out of the fridge right before you need it, so that it is easy to whip it up.

– Place this whipped cream in the fridge

– In another bowl add the egg yolk and 2 Tablespoons of sugar. Whisk it for 2 minutes till the mixture becomes a nice pale yellow colour.

– To heat the chocolate well you must make a double boiler, take a saucepan with 1 inch of water in it over simmering heat and cover the saucepan by placing a bowl over it.

– Break your bar of chocolate (Dairy Milk/ Galaxy)into pieces and to that add 1 tablespoon of butter,¼ Teaspoon of coffee powder and 1 tablespoon of water.The reason you must add coffee powder is to make the flavour of the chocolate stand out.

– Once the chocolate mixture is rich and smooth take it off the heat.

– Then take a spoon of that mixture and add it to the yolk and sugar mixture
* TIP * We do it in parts in order to prevent the eggs from getting scrambled.

– Now add all the remaining chocolate mixture to it and ½ Teaspoon of vanilla extract and mix it.

– Put this chocolate and egg yolk mixture back on the double boiler to thicken and cook the egg for just 3-4 minutes.

– Now set it aside to cool

CHOCOLATE MIX
CHOCOLATE MIX

– Take 1 egg white in another bowl and whisk it till it forms stiff peaks

– Now comes the part to bring all three elements together

– Mix the chocolate mixture in the egg white and to this add the heavy cream that you placed in the fridge.

– Once properly mixed you should get a smooth and thick mix

– To finish it off you must place it in the freezer for 2 hours or in a fridge for 3-4 hours.

– Dress up your dessert with some icing sugar or fruit such as strawberry/raspberry. If you want to add a colourful element use a mint leaf and fruit to contrast the mousse, like I have done. Enjoy this decadent treat with your loved one.

Remember to spread the love everyday 🙂
Hope you enjoy making this delicious dessert and your valentine’s Day!

I would love to hear what your Valentine’s Day plan is, do comment below.

Thank You!

FRIDGE MADE CAKE: THE WONDERS OF NO BAKE

Through this blog, I have got the opportunity to connect with people akin to me, who have a flair for cooking and revere desserts. I feel fortunate that they have taken time out, to share their recipes, stories and thoughts through my blog.

My first Guest writer is my dear friend Avisha Shah, an undergraduate student at the City University, London. A true dessert enthusiast, in her spare time she loves experimenting with new ingredients and techniques in order to create mouth-watering desserts. I hope you enjoy her recipe, which is easy to make and requires a minimal effort.

­Ovens, ovens, ovens! That is all that we think of when we decide to make a cake. But, today I am going to share a recipe of a fridge cake that I found but changed it to my liking. It’s still as delicious and fantastic as an oven-baked cake. Yes bakers, we do not only need an oven to bake! Baking for me is trying out new techniques and experiment with everything and anything, as long as the result tastes good – to me and everyone I share my food with.

This recipe entails 4 simple ingredients that we probably all keep in our houses and although it is easy – it is still fun to make especially if you want to try out your skills at cooking/baking and love to experiment. 

CHOCOLATE & RICE KRISPIES NO BAKE CAKE

SERVES-  6-8 People

Ingredients-:
* 1 teaspoon of Butter
* 1½  Cups of Kellogg’s Rice krispies/Cereal
* 3 Slabs of Caramel chocolate
* 2 Slabs of Milk chocolate

Method:

1. Cut the caramel chocolate (Dairy milk/ Galaxy) to small pieces and melt it either in a pan over a medium heat or a microwave. Once its smooth add the butter. Make sure the mixture is smooth and runny.

2.Once its melted, take it off the stove and add the rice krispes. Make sure they’re completely covered with chocolate. If necessary melt more chocolate and add.

3.To set the mixture, place it in a box (if you want a cake) or a baking tray.

4.Place in the fridge for 30-40 minutes and then remove it.

5.Melt the milk chocolate (Dairy Milk/Galaxy) in the same way as the caramel chocolate, till its smooth and pour it over the cake, thus making a thick layer and make sure it’s leveled.

6.Place it back into the fridge for another 30 minutes till it’s properly set.

My Tip-You can cut the cake in any shape you want, if you want square pieces or if you want to keep it as a whole cake. Decorations are not necessary, but you can sprinkle it with sprinkles if you want to make it look colourful! 

AVISHA SHAH
CHOCOLATE AND RICE KRISPIES CAKE

Hope you enjoy making this. And you can mess around with the ingredients as well and experiment! Enjoy! 🙂

Thanks
Avisha Shah

NUTELLA CHEESECAKE BROWNIES

Baking is a great way to release my stress and it allows me to witness the simple pleasures people get from my desserts. Just one bit of a perfectly crisp and crumbly tart, or a scoop of ice cream abounding in flavour could be blissful. Contrary to what many people believe homemade desserts could be equally lip smacking as a restaurant or café. You do not need to have a Le Cordon Bleu degree necessarily, rather innovation, precision and the right ingredients are key in creating the perfect dessert.

Just follow this recipe and you could be enjoying the congruous mixture of chocolate, creamy cheese and hazelnuts and It’s definitely Sweet!

NUTELLA CHEESECAKE BROWNIES

SERVES-5 people

Ingredients-: Brownie Mixture
* 2 cups of flour
* 1¾ cup of castor / baking sugar
* ¾ cup of unsweetened cocoa powder
* 1 teaspoon baking powder
* ½ teaspoon of salt
* 1 cup and 2 tablespoons of water
* ¼ cup of apple sauce
* ½ cup of canola/olive oil

Ingredients-: Cheesecake Mix
* 8 ounces of cream cheese
*  ¾ cup of powdered/icing sugar
*  2 teaspoons of vanilla extract

* 6 tablespoons of Nutella

METHOD:
-

-In a big bowl start adding the brownie mix ingredients, first add 2 cups of flour, ¾ cup of sugar, ¾ cup of unsweetened cocoa powder or cocoa powder, 1 teaspoon of baking powder and ½ teaspoon of salt.

* TIP *
Make sure you sieve all the dry ingredients in order to make your mix smooth and avoid lumps.

– To the dry ingredients add 1 cup and 2 tablespoons of water, ¼ cup of apple sauce, ½ cup of canola/olive oil.

* TIP *
You could even make the apple sauce at home, first cut 1 apple into diced cubes, then in a pan take ¼ cup water, add the apples remember to keep the heat on a simmer, then add ¼ cup of sugar and 2 cinnamon quills or 1 teaspoon of cinnamon powder. By 25-30 minutes, the apples should become soft and the mixture must look thicker. Then take the mixture off  the heat and put it in a mixer for about ten seconds to get a smooth texture.

– Mix all the above ingredients well and make sure the mix is pourable yet at a thick consistency. Then take out a baking tin, apply butter on the base and sides and pour the mix on it. Spread the mix evenly to get a leveled brownie.

– In another bowl add 8 ounces of cream cheese, to that add  ¾ cup of powdered sugar and 2 teaspoons of vanilla extract. Mix it well and make sure the consistency is soft and fluffy.

* TIP *
The cream cheese must be soft, it should always be at room temperature and if you have put it in the fridge, make sure to leave it out before using it. Otherwise the consistency could get ruined.

– After mixing it well, you need to put the bowl in the microwave for about 10-15 seconds and if the mix is still not pourable then put it in for another 5-10 seconds.

– Once both the mixtures are ready, its time to add the cream cheese mix and nutella.
 

NUTELLA AND CREAM CHEESE MIX
NUTELLA AND CREAM CHEESE MIX

– Over the brownie mix, add dollops of the cream cheese mix evenly, covering all areas.

– Do the same with the nutella, put 6 tablespoons or more(for nutella lovers) over the brownie and cream cheese base.
 

HOW IT SHOULD LOOK AFTER ADDING THE CREAM CHEESE AND NUTELLA
HOW IT SHOULD LOOK AFTER ADDING THE CREAM CHEESE AND NUTELLA

 – Now comes the best part !! Even if something is delicious it must look remarkable. In order to do that, take a knife and move it three times up and down horizontally and three times up and down vertically. This action helps create swirls and gives a great touch to your brownie. You could move it more than three times but if you want big swirls its better to stick to three.

THE SWIRL EFFECT
THE SWIRL EFFECT

– Now its ready to be baked !

– Pre heat the oven at 180° C, then put the baking tin in the oven for 25-30 minutes and let it bake away.

– After about 25 minutes you can take them out and check if it’s cooked. Use a toothpick/stick  and poke the brownies, if the toothpick/stick come out clean your brownies are cooked. If not pop them back in for another 5-10 minutes and that should do the trick.

– Once cooked and out of the oven. Let it cool down and then serve them fresh with just a dollop of vanilla ice cream or whipped cream. Even by itself it manages to win you over, bursting with flavours. This crumbly and moist chocolate brownie, topped with creamy cheese and hazelnut chocolate. Will win you over.

Hope you enjoy making this and let me know if you have any queries by commenting below.

Thank you 🙂