Thursday, January 10, 2008

JFI - Chocolate Roundup

We all have read a lot about chocolate lately in the food blogging world. So without further delay I am presenting the array of chocolicious goodies for JFI-Chocolate. You can read more about JFI here.

Chocolate Drive by Indira of Mahanandi

Chocolate Coconut Burfi by Indira of Mahanandi

Sweet Chocolatey Morsels by TC of The Cooker

Chocolate kesari by Selvi of Samaithupaarkalam

Hot Chocolate by Nupur of Onehotstove

Fruit and Nut Chocolate by Valli of Valliskitchen

Chocolate Truffles by Arundati of Escapades

Chocolate Pinwheels by Arundati of Escapades

Mocha Chocolate Pots by Bee & Jai of Jugalbandi

Individual Chocolate Cakes by Suganya of TastyPalettes

Chocolate Sformato with Amaretto Whip by Siri of Siri's Corner

Marbled Cream Cheese Brownie Sheer by Mansi of Fun and Food

Home Made Chocolates by Aparna of My Diverse Kitchen

Dry Fruit Truffles by Aparna of My Diverse Kitchen

Brownie Cookies by Asha of AromaHope

White Chocolate - Cranberry Fudge by me

Chocolate Roll by Chithra of Kudampuli

Mexican Hot Chocolate by Bharathy of Spicychilly

Chocolate Cinnamon Cakes By Bindiya of In Love With Food

Chocolatey Cinnamony Nut Crunchers by Rachel of Tangerine's Kitchen

Walnut Strudel by Dhivya of Culinary Bazaar

Moist Chocolate Cake by Carnation of Red Carnation

Chocolate Soup with Cinnamon Coated Apples by Happy Cook of My Kitchen Treasures

Chocolate and Sesame Thins by Sunita of Sunita's World

Molten Chocolate Cake by Me

Yummy Chocolates by Renuka of Fusion (does not have a picture)

Peruvian Drinking Chocolate by Gretchen of Canelay & Comino

Chocolate Eclairs by Sukanya of Sukanya's Musings

Chocolate Orange Marble Cake by Raaga of Chef At Work

Choco Berries by Meera of Enjoy Indian Food

Chocolate Bread Pudding by Namratha of Finger Licking Food

Chocoalate Pudding by our very special youngest chef Gudiya (3.5yrs old)
She is the daughter of Meera of Enjoy Indian Food

Chocolate Orangey Muffins by Rajitha of Hunger Pangs

Chocolate Walnut Tart by Archana of Archana's Kitchen

Roasted Pears and Chocolate Cake with Strawberry Sauce by Maya of Konkan World

Choco Makhana by Nidhi of Charche Chauke Ke

Chocolate Balsamic Truffles by TBC of The Budding Cook

Chocolate-Peanut Butter Samosas by Paru of Brindavan

Chocolate Cups by Priya of 365 Days of Pure Vegetarian

Almond Chocolate by Kajal of KajalDreams

Pomegranate Chocolate Pots by Kaykat of Cooking from A to Z

Molten Chocolate Baby Cakes by Priyadarshini of Food and Laughter

Panettone Triffle by Madhavi of Madhu's Vantalu

Easy No Bake Chocolate Caramel Krinkles by Linda of Out of the Garden

Chocolate Lava Cake by Mandira of Ahaar

Healthy Chocolate Cake by Nirmala of Passionate Trials

Mole Poblana by Pelicano of Elaichi et Cetera

If I have missed any entries please let me know.

Saturday, January 05, 2008

Molten Chocolate Cake

I love molten chocolate cakes and have been searching for a good recipe for a while. Recently I bought the New Baking Book by Better Homes and Gardens and was happy to find the perfect recipe for the molten chocolate cake. These are baked in individual cups and hence easy to serve. I followed the recipe as is, but served it with whipped cream instead of the recommended Mocha Cream. Next time I will try it with the Mocha Cream. This will be my second entry for the JFI-Chocolate event.


Butter - 3/4 cup
Semisweet chocolate (chopped) - 6 ounces
Eggs - 3
Egg yolks - 3
Powdered sugar (sifted) - 1/3 cup
Vanilla - 1.5 tsp
All purpose floor - 1/4 cup
Unsweetened cocoa powder - 2 tbsp
Whipped cream - for garnishing


In a heavy saucepan combine butter and chocolate and melt over low heat, stirring continuously. Remove from heat and let it cool. Grease six 1-cup souffle dishes or ramekins. Coat with granulated sugar. Beat eggs, egg yolks, powdered sugar and vanilla with an electric mixer on high speed about 5 minutes. Beat in chocolate mixture in medium speed. Sift flour and cocoa over chocolate mixture, beat on low speed just until blended. Spoon into prepared dishes. Place the dishes in a larger baking pan. Bake in a 400F oven 12 to 14 minutes or until cake rise slightly and feel firm at edges and softer in the center when pressed gently. Cool in dishes for 5 minutes. Invert with pot holders onto plate and let it cool for about 5 minutes. Serve warm with a dollop of whipping cream on top.

Since I had to serve these to guests I couldn't cut them to show the molten center. Will upload another picture with the molten center soon.

These can be made ahead of time and refrigerated for up to to 4 hours or frozen for a week.

Also remember to remove them from the oven when the centre looks half finished. I let the first batch cook for a little longer and did not get the molten effect.

Friday, January 04, 2008

Reminder for JFI-Chocolate

I know its raining chocolates in the food blog world but I just wanted to remind everyone to send in their chocolate loaded entries for JFI-Chocolate by Jan5, 2008 to Also if you have not received a mail from me for your entry, please send it to me again.

My Christmas Dinner

I had friends over and made a 4 course meal for Christmas eve dinner. Here's sharing with you a few pictures from the night.

For the first couse I served mushroom-blue cheese crostini, walnut cheese tartlets (with onions), peas wheels and spinach cheese rolls.

course 1: mushroom crostini, walnut-basil tartlets, peas wheels, spinach cheese wheels

The second course was sweet corn vegetable soup with egg drop for non-vegetarians.

course 2: sweet corn veg soup

The third and the main course was vegetable biryani, colocasia fry and raitha for the vegetarians and mutton biryani, chettinad chicken fry, boiled egg and raitha for the meat lovers.

course 3: main course

course 3: mutton biryani, veg biryani

course 3: boiled egg, roasted colocasia

course 3: chettinad chicken

course 3: raitha

Last but not the least, for the dessert course I served my usual black forest cake.

course 4: black forest cake

I will try and post these recipes soon.