Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos : Chocolate Cake Recipes Cake Recipes in Urdu From Scratch for Kids In Hindi in Urdu without Ovan easy Photos

Chocolate Cake Recipes Biography

source(google.com.pk)

Ingredients list

You will need a 25cm/10in cake tin with loose base, buttered, the base lined with baking parchment, then buttered again and dusted with flour

170g/6oz blanched almonds

50g/1 ¾ oz cocoa

100g/3 ½ oz boiling water

1 tsp vanilla essence

225g/8oz butter, softened

225g/8oz caster sugar, plus 1 heaped dessert spoonful

6 medium eggs, separated

Pinch of salt

¾ tsp cream of tartar

To decorate: either dust with icing sugar or melt 100g/3 ½ oz milk chocolate with 100g/3 ½ oz double cream and spread over the cake

Preheat the oven to 180C. Put the almonds in a shallow baking tray and toast in the oven for about 15 minutes until pale gold — but do make sure they do not become too dark. Remove from the oven, allow to cool, then put in a food processor and grind to a powder. Set aside.

Put the cocoa in a small bowl and add the hot water and vanilla, then mix to make a smooth paste. Put the butter and sugar in a large mixing bowl and beat until pale. Beat in the egg yolks, followed by the (cooled) cocoa mixture and almonds.

Put the egg whites into a separate bowl and whisk with the salt until foamy. Add the cream of tartar then whisk until soft white peaks form. Add the heaped dessert spoonful of sugar, then whisk for another few seconds until white and glossy. Fold in to the chocolate mixture, then turn into the tin and bake for 50 minutes. The cake will rise but sink again when taken out of the oven and cooled.

Remove the cake from the tin but allow it to cool on the base — it is very fragile. Serve either dusted with icing sugar, which enhances its lovely lightness, or glazed.

Your letters

Kirsty Whitely asks about baker’s “pearl” sugar, those little nibs that you can scatter over fruit sponges before you bake, or brioche, and which stay crystallised after baking. “Where can I buy nibbed sugar, and, while asking, do you know why they do not melt during baking?” Pearl or nibbed sugar can be bought from Bakery Bits — and it will not melt because it contains starch. But it will burn, so be careful not to raise the oven temperature too high.

Next week: Summer fruit charlotte — you will need raspberries and strawberries, double cream, icing sugar, eggs, sugar and flour.

Ingredients

for the cake

200 grams plain flour

200 grams caster sugar

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

40 grams best-quality cocoa powder

175 grams soft unsalted butter

2 large eggs

2 teaspoons vanilla extract

150 ml sour cream

for the icing

75 grams unsalted butter

175 grams best quality dark chocolate (broken into small pieces)

300 grams icing sugar

1 tablespoon golden syrup

125 ml sour cream

1 teaspoon vanilla extract

sugar flowers (optional)

Method

Take everything out of the fridge so that all the ingredients can come to room temperature.

Preheat the oven to gas mark 4/180°C/350ºF and line and butter two 20cm / 8 inch sandwich tins with removable bases.

Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.

Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.

To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.

Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.

When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.

Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.

Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.

I love to dot the top of this with sugar pansies - and you must admit, they do look enchanting - but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.