REINE DE SABA AVEC GLACAGE AU CHOCOLAT (CHOCOLATE ALMOND CAKE) : A TRIBUTE TO JULIA CHILD

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
― Julia Child, Mastering the Art of French Cooking

This is my heartiest tribute to the culinary legend Julia Child, in honour of her 100th birthday on 15th August, 2012. There are lot of chefs arround the world I admire, Julia Child is one of them. A chef, a writer or she is such a personality who introduced French cuisine among Americans. The late American culinary icon is being celebrated with dinners, events and parties in Boston and across the United States. Her popular TV show, "The French Chef" changed the way Americans cooked, ate or even thought about food.

Now, I am for the first time a part of the group called Baking partners, a baking group hosted by Swathi Iyer. Being part of the 'Baking Partners - A Group of Home Bakers' our challenge for this month is Julia Child's famous Reine de Saba Avec Alacage au Chocolat which is Chocolate Almond Cake.

This is a chocolate almond cake with chocolate-butter icing and almond meal, absolutely delicious. Very rich in chocolate, flovored with spiced rum and almond extract, simple and short time baked cake. Not so much fluffy, but still moist inside, really delectable one. It is just one layered cake, easy and simple chocolate icing with almond dressing just perfect and luscious for any special occassion. Rum enhances the flavor of this cake while mixed up with the chocolate...

INGREDIENTS:

CAKE FOR 9" SQUARE PAN:
4.5OZ / 4&1/2 Squares / 127.57 gm Semi Sweet Baking Chocolate (I used Ghirardelli Chocolate)
2&1/3 tbsps Spiced Rum (Sailor Jerry brand)
4 OZ / 1stick + 1 tbsp / 127 gm Softened Unsalted Butter
3 Eggs (yolk and white seperated)
1 cup Granulated Sugar
A pinch of Salt
1 tbsp & 1/2 tsp Granulated Sugar
3/4 cup / 73.12 gm Pulverized (ground) Almond
1/2 tsp Almond Extract (use less if you don't like too much almond flavor)
2/3 cup or 64 gm All Purpose Flour
1 tbsp Corn Flour

FOR CHOCOLATE ICING:
2.25 OZ / 2 + 1/4 squares / 63.7 gm Semi Sweet Baking Chocolate
2&1/3 tbsps Spiced Rum
7 tbsps Softened Unsalted Butter
Note: Add about 3/4 cup sliced almonds to the ingredients for decoration. Instead of rum, you may use coffee.

METHOD:
FOR THE CAKE:
Preheat the oven to 350 F / 180 C.

Butter and flour the cake pan. Set aside.

In a steel bowl mix chocolate and rum. Place it over another larger bowl with boiling water. Chocolate will melt after 5 minutes. While chocolate melts, let proceed with the recipe. Measure all rest of the ingredients.

Cream the butter and sugar together for several minutes until they form a pale yellow fluffy mixture. Beat the egg yolks until they well blended.

Beat egg whites and salt in a seperate bowl until soft peaks are formed (gradually increase the speed of electric hand mixer and blend for about 5 minutes). Sprinkle on the sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds and almond extract. Immediately stir in one-fourth (1/4th) of the beaten egg whites to lighten the batter. Delicately fold in a third (1/3rd) of the remaining whites and when partially blended, sift on one-third (1/3rd) of the flour and continue folding. Alternate repidly with more egg whites and more flour untill all egg whites and flour are incorporated.

Turn the batter into the cake pan, pushing the batter upto its rim with a rubber spatula. Bake in middle level of preheated oven for 25 minutes. Cake is done when it has puffed, and 2&1/2 to 3 inches arround the circumference are set so that a toothpick plunged into that area comes out clean; the centre should move slightly if the pan is shaken, and a toothpick comes out oily.

Allow cake to cool in the pan for 10 minutes. Run a knife arround the edge of the pan, and reverse cake on the rack. Allow it to cool for two hours; it must be thoroughly cold if it is to be iced.

To serve, use the chocolate-butter icing recipe below and then press a desigh of almonds over the icing. 

FOR THE ICING:
A bowl filled with a tray of ice cubes and water to cover them and set aside.

Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over the cake cake with spatula.

Place cake on platter or tray. Scrape icing onto top center. Using small offset spatula, spread icing evenly and thinly over top and sides of cake.

Then press a design of almonds over the icing.

If you want to either share or enhance your baking skills, join us for a monthly baking adventure at Baking Partners!

 

Sending to: Cooking made easy with chocolates / Cocoa @ Spice n Sugar Tales



DIMER DALNA / EGG POTATO CURRY

This is a simple Bengali recipe, very quick, can be made ready within 30 minutes. You may call it 'spicy egg curry with potatoes'.  The best thing is to crinkly, shallow fried skins of hard boiled eggs, which put further in spicy curry, really makes significant difference.

INGREDIENTS:
4 hard boiled Eggs (peeled)
4 small Potatoes (peeled & parboiled)
1 medium Onion (half diced & half paste)
1 tsp Garlic paste
1 tsp Ginger paste
3/4 cup Tomato puree
3/4 tsp Turmeric powder
2 Jalapeno (seeded and minced)
1/2 tsp Red Chilli powder
1/2 tsp Cumin seeds
1 Bay Leaf
1/2 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Sugar
2 tbsps fine chopped Coriander Leaves
1 tsp Clarified Butter (ghee)
4-5 tbsps Mustard Oil or vegetable Oil
Salt to taste

METHOD:

Cut peeled eggs two/three shallow slits diagonally. Smear with little salt and keep aside for 15 minutes.

Cut each potato in two pieces.

Heat oil in a non-stick skillet. Fry potatoes and eggs seperately till those turn into golden brown. Remove from oil with slotted spoon and set aside. Leave remaining oil in the pan.

Add bay leaf, sugar and cumin seeds in the remaining oil. Saute for 30 seconds. Now add diced onions and jalapeno in it. Fry till onions turn golden brown. Add onion paste, garlic and ginger paste in it. Fry another 4- 5 minutes in medium heat.

Add turmeric powder, red chilli powder, coriander powder, garam masala and saute for 2 minutes. Now add tomato puree with salt in it. Fry for another 4-5 minutes, till tomatoes well mixed up with the spices and masalas, leaves oil from the side of skillet. Add fried eggs and potatoes in it, Fold well for 2-3 minutes.

Pour 1 cup warm water in it. Keep it covered on low flame for another 5 minutes. Add coriander leaves and clarified butter in it. Mix nicely. Remove from heat.

Serve hot with steamed rice, roti or naan.

EGG TARKA

It is a very popular North Indian dish, hot favourite among Punjabis. You may add minced chicken or mutton with this tarka, but vegetarian tarka also tastes good without adding any non-veg item in it. This dish is widely avialable in dhabas. It is not only fulfilling, but nutritious also.

INGREDIENTS:
1 cup Green Mung Beans
2 Eggs
1 medium Onion (finely chopped)
1 chopped Tomato
2-3 Green chillies (chopped)
1/2 tsp Cumin seeds
A pinch of Asafoetida
1 tsp minced Garlic
1 tsp minced Ginger
1/2 tsp Dry Fenugreek Leaves (kasoori methi)
1/2 tsp Turmeric powder
1 tsp Coriander powder
1/2 tsp Red Chilli powder
1/2 tsp Shahi Garam masala
1/2 tsp Kitchen King masala
2 tbsps Sour Cream
2 tbsps finely chopped Cilantro
1 tbsp Butter
3 tbsps Oil
Salt to taste

METHOD:
Wash and soak mung beans in water for 4-5 hours. Drain water.

Transfer the mung beans in pressure cooker with 1 & 1/2 cup water. Pressure cook the lentils upto 5 whistles. Let it cool naturally. Set aside.

Heat 2 tsps oil  in a wok and make scrambled eggs with the two eggs. Set aside.

Now heat the remaining oil in wok. Add cumin seeds and asafoetida in it. Saute for few seconds. Add minced garlic and ginger, saute for another 10-15 seconds. Now add chopped onion and green chillies in it. Fry till onions turns golden in colour.

Now add turmeric powder, coriander powder, red chilli powder, shahi garam masala and kitchen king masala in it. Fry for 2 minutes in medium heat. Add tomatoes, dry fenugreek leaves and salt in it. Fry till tomatoes become soft, mashy and spices leave oil from sides.

Then add cooked mung beans and sour cream in wok with little water (if extra water is needed). Fold well. Cover the lid and cook for another 3 minutes. Add scrambled eggs in it. Cook for another 2-3 minutes. Remove from heat, add chopped cilantro and butter in it. Mix nicely. Egg tarka is now ready to serve.

Serve hot with roti, naan or paratha along with onion slices, green chilli and lemon pieces.

Linking to: 'Show Me Your Hits' hosted by Nalini's Kitchen

Linking to: Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights





OMELETTE CURRY

This a very easy and day to day recipe from eastern India, you may call it as a popular Bengali dish. It is an exotic dish made by omelette cut into pieces. But here I kept omelette as a whole and put it in a flavorful tangy spicy tomato- mustard gravy. It is usually a simple recipe, when you have friends or guests visiting you unannounced. Goes well with roti or rice both, an exceptionally comfort side dish.

INGREDIENTS:

FOR OMELETTE:
4 Eggs
2 tbsps finely chopped onions
1/2 tsp miced Ginger
2 green chillies (finely chopped)
4 tsp Oil
Salt to taste

FOR GRAVY:
1 Medium Onion (finely chopped)
1 medium Tomato (finely chopped)
1 tsp Ginger paste
1 tsp Garlic paste
1 Bay Leaf
1/2 tsp Cumin seeds
1/2 tsp Red Chilli powder
1/3 tsp Turmeric powder
1/2 tsp Coriander powder
1/2 tsp Curry masala (any)
1/2 tsp Mustard paste
1/3 tsp Garam masala (preferably home made)
1 tbsp finely chopped Coriander Leaves
2 tbsps oil
1 tsp Clarified Butter (Ghee)
Salt to taste


METHOD:
For making omelette, equally divide the ingredients into 4 parts (except eggs & oil). Heat 1 tsp oil in a frying pan. Beat 1 egg with one portion of ingredient in a bowl. Pour it in frying pan. Let it set for 1-2 minutes. Fold omelette. Remove from heat and set aside on a plate. Follow this same rules for making other 3 omelettes also.

For making gravy, heat 2 tbsps oil in the same pan. Add cumin seeds and bay leaf. Saute for 30 seconds. Add chopped onions in it and fry till light pink. Add garlic and ginger paste in it. Fry for another 2 minutes. Now add turmeric powder, red chilli powder, coriander powder and kitchen king masala. Saute for another 2 minutes.


Add chopped tomato and salt in it. Fry till tomato becomes soft and leaves oil from the edge of pan.This time add 1 cup warm water and mustard paste in it. Let it come to boil.


After 3-4 minutes, add fried omelette in it. Cook it for 2-3 minutes on medium low heat. Sprinkle with garam masala, chopped coriander leaves and clarified butter. Remove from heat and set aside.

Serve hot with streamed rice / roti.

Linking to Spotlight "Curries / Gravies" @ Recipe Junction & Cuisine Delights

PANEER PUDDING

Here's a yummy tempting paneer pudding recipe. This is somehow uncommon and delicious pudding.

INGREDIENTS:
2 cups grated Paneer (Cottage Cheese)
1/2 cup powdered Sugar
3 Eggs
1 tsp Vanilla essence
1/3 tsp Cardamom powder
1/2 cup sliced Almonds
2 tbsps Raisins
Few pecans and dried cherry


COOKING METHOD ON GAS TOP STOVE:
Take a large bowl. Combine eggs and sugar in it. Blend well for 30 seconds on high speed using a electric hand mixer. Now add grated paneer, vanilla essence, cardamom powder, sliced almonds and raisins. Blend for a minute on low speed.

Grease a baking dish with little butter. Pour the mixture in baking dish.

Set oven to 350 F. Place baking dish in preheated oven on the middle rack. Bake for 30 minutes.

Let it cool naturally. To remove pudding from baking dish, turn upside down, tap edge of dish with a hard surfaced tray. According to this way place it on a serving tray. Garnish with pecans and dried cherry. Refrigerate till serve.

COOKING METHOD IN MICROWAVE:
Take a large bowl. Combine eggs and sugar in it. Blend well for 30 seconds on high speed using a electric hand mixer. Now add grated paneer, vanilla essence, cardamom powder, sliced almonds and raisins. Blend for a minute on low speed.

Grease a microwave safe bowl with little butter. Pour the mixture in the bowl.

Heat the bowl in microwave for 6 minutes. Keep it on stand time for another 5 minutes.

Let is cool naturally. To remove pudding from microwave safe bowl, turn upside down, tap edge of bowl with a hard surfaced tray. According to this way place it on a serving tray. Garnish with pecans and dried cherry. Refrigerate till serve.

Linking this to The Master Chef Contest @ You Too Can Cook - Indian Food Recipes

Linking this to Srivalli's Microwave Easy Cooking Event happening now @ Priya's Versatile Recipes

Linking this to Let's Cook # 16 - Kids Special @ Tickling Palates

Linking this to "Showcase - Fun in the Sun"

Linking to Pragyan's guest host event 'Let's Party - Fusion Food' & Brain Child of Surabhi

CARROT PINEAPPLE CAKE

This carrot cake recipe is something different. Here I blend the flavor of carrot & pineapple with lemon, which is somehow fantastic. I added raisins and walnuts in it, which give cake a richer taste, goes well with cream cheese frosting. This moist lemon flavored carrot pineapple cake is welcome at birthdays, reunions, parties and all special occasions.

INGREDIENTS:

CAKE-
2 cups grates Carrots
1 cup freshly crushed Pineapple
2 cups All Purpose Flour
1 1/2 cup Granulated Sugar
3 Eggs
3/4 cup Vegetable Oil
1 tbsp Baking Powder
1 tsp Baking Soda
1 tbsp Cinnamon Powder
1/2 tsp Nutmeg Powder (optional)
1 tsp Vanilla Extract
1/2 tsp Sea Salt
1 tbsp fresh Lemon Juice
4 tbsps chopped Walnuts/Pecans
1 tbsp Raisins
1/2 cup Water

FROSTING-
1/2 Cup Butter (melted)
1 Cup Icing Sugar
1 tsp Vanilla extract
1 tbsp Lemon Zest
8 OZ Cream Cheese

METHOD:

FOR BAKING CAKE:

Combine flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt in a bowl.  Beat eggs and sugar in a mixing bowl using a electric hand mixer. Slowly add oil in the mixing bowl and beat for 2 minutes in medium speed.

Now, mix flour mixture and water into mixing bowl and again beat for 2-3 minutes, till it turns into a smooth mixture. At this point add carrots, pineapples, vanilla extract, lemon juice, walnuts and raisins in it. Beat again for a minute on slow speed.
Now cake batter is ready.

Set oven to 350 F (180 C). Preheat the oven for 5 minutes. Distribute batter evenly into a 13" X 9" baking pan, which has been generously greased. Place in middle rack of preheated oven and bake for 50 minutes or until a toothpick inserted in the center of the cake, comes out clean.

Keep pan on a rack for 1 or 2 hour to make cake completely cool. Now cut the cake lenghwise half to make two equal parts.

MAKE THE FROSTING:

Beat butter and cream cheese using a electric mixer on low speed for 2-3 minutes till it gets smooth. Add sugar, vanilla extract and lemon zest in it. Beat well. Now it is ready to spread on cooled cake.

To remove cake from baking pan, turn upside down, tap edge of pan with a hard surfaced tray. Place one part upside to down. Apply frosting on the top part spreading it evenly by using spatula.

Place the second part on the top of first part and align properly. using both hands, press firmly but gently, two parts together to get one firm cake. Spread remaining frosting to cover the top of the cake and spreding evenly by using one spatula.

Cover with cling (plastic) wrap and store in refrigerator.

"This recipe goes to Sara's Event Cooking with Love Series, hosted at Torviewtoronto"

Sending this to Show me your HITS - Beets and Carrots - Sangeetha's Event hosted by Tomato Blues

Vardhini's Bake Fest: June'12 Issue this month hosted at Daily Cuppa

Sending this to event: I Love Baking #5

This recipe goes to Let's Cook # 16 - Kids Special

SCRAMBLED EGG SPINACH

This is a fabulous recipe for an Indian spiced version of scrambled egg. Adding Greeny and leafy vegetables, makes it vitamins and fiber rich. Adding milk gives a creamy flavour. It's quick, nourishing and tasty.

INGREDIENTS:
2 Eggs
2 cups chopped Baby Spinach
4 tbsps finely chopped Onions
2 tbsps finely chopped Spring Onions
1 pod Garlic (sliced)
1/3 tsp grated Ginger
3 Curry Leaves
3-4 sprigs of Cilantro (chopped)
2 Green Chillies (chopped)
1/3 tsp Red Chilli powder
A pinch of turmeric powder
1/2 tsp Punjabi Chole Masala
1/2 tsp Dry Mango powder (Amchur)
1 tbsp Milk
1 tbsp Oil
1/2 tsp Butter (melted)
Salt to taste


METHOD:

Heat oil in a non-stick frying pan. Add garlic slices in it. Fry till garlic turns light brown and remove from pan. Thus we get garlic flavoured oil. Now add curry leaves and grated ginger, followed by chopped onions in it. Fry for 3-4 minutes till onion turns golden. Add turmeric powder, red chilli powder, Punjabi chole masala, dry mango powder and little salt in it. Stir for 2 minutes more.

Add chopped spinach, spring onions and green chillies in it. Stir continuously till water evaporotes and fry spinach for 4-5 minutes on medium heat. Now place spinach and spices towards the edge of pan and leave a vacant place in centre. Break two eggs and pour over the centre of the pan. Add milk and melted butter in it.

Allow the eggs to set slightly. As soon as eggs begin to solidify, scrape the eggs from side of the pan and fold them over into middle. Repeat this action for few times untill all runny liquid is disappeared, but inside part of egg still will be moist. Now mix eggs with spinach and spices. Add cilantro in it.  Stir for another 2 minutes.

Serve hot with roti or dal-rice or bread toast.

TIPS: May add cheddar cheese for make it more creamy and richy, if not that much calorie consious.
          Don't overcooked this scrambled egg, it should not be slightest bit brown, may not be burnt.
          At the time of cooking, use a heat-resistant rubber spatula.