Ingredients –

1. All-Purpose Flour – 150g
2. Almond Meal – 60g
3. Unsalted Butter – 115g
4. Molasses – 80g
5. Milk – 240g
6. Baking Soda – 1 tsp
7. Vinegar – 1tbsp
8. Brown Sugar – 100g
9. Candied Citrus Peel – 80g
10. Dry Apricot- 80g
11. Raisins (black n’ Golden) – 70g
12. Walnuts/Pecans – 70g
13. Mixed Spices – 1 tbsp
14. Ginger – 1″- 2″ Piece
15. Orange Zest – 1 Orange
16. Vanilla Extract – 2 tsp

Procedure –
1) In a heavy-bottom saucepan over medium heat, add Butter, Brown Sugar, Molasses and half of the Milk. Gently bring it to a simmer.
2) Add Citrus Peel, Chopped Raisins, Chopped Apricot to the pot and mix.
3) Zest the Orange and grate in the ginger with a Microplane into the pan.
4) Add the mixed spices (1 tsp Cinnamon, 1/4 tsp Nutmeg, 1/4 tsp Clove, 1/4 tsp Star Anise)
5) Heat this mixture to a gentle boil for about 1 minute. Then take off the heat and add chopped Pecans/Walnuts.
6) Add Almond Meal, Vanilla Extract and mix.
7) Add the remaining Milk, Vinegar and Baking Soda into the pan. Fold well.
8) Add All-Purpose Flour and fold well.
9) Pour into a prepared 8″ or two 6″ round or 9″x4″ loaf baking pans. And bake in a preheated oven at 170°C for 50-60 mins. Or until a skewer inserted comes out clean.
10) At the 45 minute mark, if your cake is turning too brown from the top, cover it with an Aluminium foil and keep baking.
11) Serve warm with a slight dusting of icing sugar in the top!

Note –
You can easily make this Vegan by using Vegan Butter and Vegan Milk or Water to replace milk.

Ingredients

1. Milk – 400 ml
2. Water – 100ml
3. Cocoa Powder – 30g
4. Sugar – 70g
5. Cornflour – 1 tsp
6. Dark Chocolate (72%) – 50g

Procedure

1) In a heavy bottom saucepan, add Water and Milk.
2) Add Cocoa Powder, Cornflour and Sugar. Whisk until it dissolves.
3) Put the saucepan on medium heat and whisk continuously until the mixture thickens.
4) Take it off the heat and add Dark Chocolate. Whisk until the dissolves.
5) Serve hot with some whipped cream on top.

Note – If your hot chocolate has some lumps, you can strain it before serving.

INGREDIENTS

Cake –

1. All-Purpose Flour (Maida) – 190g
2. Baking Powder – 1/2 tsp
3. Cinnamon Powder – 1 tsp
4. Vegetable Oil – 50g
5. Caster/Powdered Sugar – 100g
6. Brown Sugar – 60g
7. Thick Yogurt – 60g
8. Vinegar – 1/2 tbsp
9. Baking Soda – 1/4 tsp
10. Milk – 140g
11. Vanilla Extract – 1.5 tsp

Topping

1. Apple – 1 medium size
2. Caster/Powdered Sugar – 50g
3. Oats – 30g
4. Butter – 30g
5. All-Purpose Flour – 20g
6. Vanilla Extract – 1/2 tsp

Procedure

1) In a bowl whisk together Oil, Caster Sugar and brown sugar together.
2) Add Yogurt, Vinegar, Baking Soda to this. Whisk until it bubbles.
3) Mix together APF, Cinnamon and Baking Powder.
4) Add Milk, Vanilla Extract and APF mix to the batter and fold well.
5) For the topping in another bowl, add Butter, Sugar, APF, Oats.
6) Mix well together into a crumbly mixture.
7) Add chopped Apple & Vanilla and mix well.
8) Pour the cake batter in an 8″ round pan or two 6″ pans or two 6″x3″ bake and serve moulds like in the video.
9) Add topping to it and bake in a preheated oven at 170°C for 40 minutes until the apples are golden brown or until a skewer inserted comes out clean.
10) Serve warm.

Ingredients –

1. Salted Butter – 170g
2. Dark Chocolate – 170g
3. Cocoa Powder – 30g
4. Caster/Powdered Sugar – 240g
5. Eggs – 4
6. All-Purpose Flour (Maida) – 100g
7. Walnuts – 80g
8. Chocolate Biscuit for the crust – 220g
9. Cream Cheese – 90g
10. All-Purpose Flour for topping – 1 tbsp
11. Nutella – 80-100g (Your choice)
12. Chocolate Biscuit for top

Procedure –

1. In two bowls, Melt Butter and Chocolate separately. Let the chocolate cool a little bit.
2. Combine the two and whisk well.
3. Add Cocoa Powder and whisk well.
4. Add Eggs to this and whisk until the mixture is smooth.
5. Add Sugar and combine till smooth.
6. Add APF and mix until a thick smooth mixture.
   If you feel that the mixture is too tight, add some milk or water until it feels smooth like a thick Lava.
7. Line a 10″ square pan with parchment paper. Preheat oven at 180°C
8. Crush chocolate biscuits to a sand-like powder. Spread it equally to the base on the pan. Press down.
9. Evenly spread the brownie batter on top.
10. Whisk softened cream cheese with 1 tbsp of APF.
11. Dollop that on top of the brownie batter along with dollops os Nutella.
12. Using a skewer or fork, swirl it around.
13. Add broken pieces of toasted walnuts and biscuits on top.
14. Bake at 180°C for 30-35 minutes.
15. Cool it down a bit before cutting into it.

INGREDIENTS

1. Eggs – 2
2. Powdered / Caster Sugar – 200g
3. Oil – 125ml
4. All-Purpose Flour – 240g
5. Baking Soda – 1 tsp
6. Baking Powder – 1 tsp
7. Milk – 70ml
8. Vanilla Extract – 2 tsp
9. Ripe bananas – 5 (medium-sized)
10. Milk Chocolate pieces (couverture) – 80g

PROCEDURE

1) Sift together All-Purpose Flour, Baking Powder, Baking Soda. Keep aside
2) Whisk eggs with sugar until light and fluffy.
3) Add oil and whisk well.
4) Add flour mix little by little, alternating with milk to form a batter.
5) Mash bananas and add to cake batter. Mix well.
6) Pour batter into a 9″×4″ Loaf pan or 8″ Cake pan and top with pieces of Milk Chocolate.
7) Bake in a preheated oven at 180°C for 40-45 mins (for loaf pan) 30-35 minutes (for round 8″ pan). OR until a skewer inserted comes out clean.
Let it cool a bit. Serve warm.

INGREDIENTS:

1. Butter- 70 g
2. Caster / Powdered Sugar – 100 g
3. Egg – 1
4. Vanilla Extract – 1.5tsp
5. All-Purpose Flour (maida) – 90 g
6. Baking Powder- 1 tsp
7. Salt – ¼ tsp (Skip if using Salted Butter)
8. Milk- 60 ml
9. Lemon Zest – 1 small lemon

PROCEDURE:

1) In a large bowl, with a beater, cream the butter and sugar together until it becomes smooth and stiff
2) Add Egg, Lemon Zest & Vanilla Extract and beat again
3) In a separate bowl, sift together the dry ingredients – Flour, baking powder.
4) Fold the flour mixture to the wet batter half at a time
5) Then fold in half of the milk
6) Repeat until everything is incorporated
7) Line a 6 slot cupcake tray with liners and spoon in the batter ¾th so as to leave space for rising
8) Bake it in a pre-heated oven at 180 degrees C for 18-20 minutes (or until a toothpick comes out clean)
9) Cool completely before frosting.

INGREDIENTS

Cake batter –

1. Butter – 120g
2. Caster/Powdered Sugar – 80g
3. Condensed Milk – 100g
4. All-Purpose Flour (Maida) – 115g
5. Cocoa Powder – 15g
6. Baking Powder – 1/2 tsp
7. Vinegar – 1/2 tbsp
8. Red Food Colour – 3-4 drops or as much as you want.
9. Vanilla Extract – 1.5 tsp

Topping –

1. Cream Cheese – 200g
2. Caster/Powdered Sugar – 50g
3. Corn Flour – 1 tbsp
4. Water – 3 tbsp (45g)
5. Vanilla Extract – 1 tsp

PROCEDURE

1. Beat soft almost melted Butter and Sugar together with a whisk
2. Add condensed milk and whisk.
3. Add All-Purpose Flour, Cocoa Powder, Baking Powder to this mixture and mix well
4. Add red food colour and mix till your desired colour is achieved. Do not go overboard.
5. Add Vinegar & Vanilla and mix well. Set this mixture aside.
6. In another bowl, beat softened cream cheese with sugar till nice and combined.
7. Mix cornflour with water and add that, and Vanilla Extract to the cream cheese mixture.
8. Preheat oven to 170 deg. C
9. Add most of the cake batter to an 8″ pan. Then layer the cream cheese topping. On top dollop the remaining but of cake batter and swirl around.
10. Bake for about 30-40 minutes till the top is set and the centre 1″ is slightly soft.
11. Let it cool down completely before cutting into it.

Ingredients

1. Vanilla Beans – 6
2. Clear Vodka (at least 40%) – 300 ml
3. Edible Vegetable Glycerine – 300 ml

Procedure –

1. Mix Vodka and Edible Glycerine together.
2. Make sure to use a clear unflavoured Vodka. You can also use Bourbon or Single Malt Whiskey but it might have a more pronounced flavour of its own. This is why I prefer Vodka because it is so neutral.
3. Split the Vanilla Bean with a sharp knife and scrape out the seeds from the other side of the knife.
4. Pour the liquid in a clean and dry bottle and put seeds and beans in there.
5. Give it a shake every now and then.
6. It will be ready to use in 4-5 months. But the ideal would be to use it around the 8-9 month mark.
7. Store in a cupboard away from direct Sunlight or Moisture.

Ingredients –

1. Dark Chocolate – 100g
2. Milk Chocolate – 150g
3. Salted Butter – 100g
4. Condensed Milk – 400g
5. Caster /Powdered Sugar – 40g
6. All-Purpose Flour (Maida) – 100g
7. Cocoa Powder – 35g
8. Baking Powder – 1/2 tsp
9. Hot Water – 250g
10. Instant Coffee Powder – 2 tsp

Procedure –

1. Melt both chocolate slowly over a double boiler or microwave in 30s bursts.
2. Add melted butter to Chocolate and whisk well.
3. Add room temperature condensed milk, & Sugar and whisk together.
4. Add All-Purpose Flour, Baking Powder, Cocoa Powder and fold.
5. Mix Coffee Powder with Hot Water and add it to the brownie mixture. Make sure the water is hot otherwise the mixture will go lumpy.
   Add a little at a time. You may or may not need all of the liquid. Judge by the consistency of the batter. It should be thick and Lava like.
6. Line a 10“ square baking tray with parchment paper. And pre heat oven to 170°C.
7. Add the crushed biscuits to the base and press down.
8. Pour the batter on to the base and bake for around 40 minutes.
9. You can take the brownie out of the oven when it is set almost all around the top surface and the very center 1“ is still jiggly. Then let it cool down at room temperature completely before unmounting.
   You should not insert a skewer into the brownie-like other cakes, because brownie needs to be a bit wet when it comes out of the oven, otherwise, it won’t be fudgy.
10. Cut with a large knife and serve.