A wise person once said, “Chocolate is happiness you can eat.” This World Chocolate Day, we bring to you recipes of some of the rich, decadent treats that will indulge your sweet tooth. This collection of delectable recipes from ‘The Tastes of India Podcast’ on Audible showcase the versatility of chocolate—from classics like truffle cakes to innovative preparations such as chocolate pizzas. So, seize the day, melt some chocolate, and celebrate one of the world’s most loved foods with these mouth-watering creations!
Eggless Chocolate Truffle Cake
Ingredients:
(For Cake Batter)
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All-Purpose Flour – 1 cup
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Powdered Sugar – ⅔ cup
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Baking Powder – 1 tsp
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Baking Soda – ½ tsp
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Coffee Powder – 1 tsp
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Cocoa Powder – ¼ cup
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Curd – ½ cup
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Refined Oil – ½ cup
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Milk – ½ cup
(For Chocolate Ganache)
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Dark Chocolate, chopped – 1 cup
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Fresh Cream – ½ cup
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Butter – 1 tsp
(For Garnishing)
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Dark Chocolate – ¼ cup
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Sugar Syrup – 2 tbsp
Method:
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Prepare a 5-litre pressure cooker by sprinkling salt evenly on its base.
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In a bowl, whisk together curd and oil for 2-3 minutes until smooth.
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Sift dry ingredients for the cake batter and mix gently using the cut-and-fold method. Add milk and beat for 3-4 minutes, being careful not to overmix.
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Grease a cake tin with oil, dust it with plain flour, and tap out excess flour.
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Pour the cake batter into the prepared tin, spreading it evenly.
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Preheat the pressure cooker on low flame for 6-7 minutes with its lid on.
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Place the cake tin inside the preheated cooker, cover it with a lid (without the ring and whistle), and bake on low flame for 40-45 minutes.
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After baking, check if the cake is done by inserting a toothpick into the center—if it comes out clean, the cake is ready; otherwise, bake for another 5-6 more minutes.
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Allow the cake to cool, then carefully remove it from the tin.
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For preparing the ganache, warm the fresh cream, add chopped dark chocolate and butter, and mix until smooth. Set aside.
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Slice the cake horizontally into two layers using a thread. Sprinkle each layer with 1 tbsp sugar syrup.
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Spread chocolate ganache on the bottom layer, then sandwich with the top layer, soaked side up, pressing gently. Cover the cake evenly with the remaining ganache on top and sides.
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Decorate with sliced chocolates and refrigerate for 2 hours.
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Serve the eggless chocolate truffle cake and get ready to devour!
Chocolate Rice Pudding
Ingredients:
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Rice – 1 cup
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Full-fat milk – 6 cups (3 cups to boil rice + 3 cups extra)
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Cocoa powder, sifted – ½ cup
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Sweetened condensed milk – 1 cup
Method:
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In a pressure cooker, cook rice with milk until done. Set it aside.
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Heat the remaining 3 cups of milk in a separate pan.
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Combine cooked rice and milk in a large pan and bring to a boil over medium heat.
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Reduce heat and simmer until the liquid reduces by half. Stir in condensed milk and cook again until the mixture thickens.
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Add cocoa powder and mix thoroughly. You can adjust the quantity of cocoa powder as per your choice.
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Allow the chocolate rice pudding to cool. Refrigerate until chilled.
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Your chocolate rice pudding, or chocolate kheer, is ready to serve.
Choco Burst Chocolate Pizza
Ingredients:
(For Dough)
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All Purpose Flour – 1 ½ cups
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Milk – ½ cup
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Yeast – 2 tsp
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Sugar – 1 tbsp
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Milk Powder – 1 tbsp
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Water – ⅓ cup
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Butter – 1 tbsp
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Maize Flour – as required
(For Topping and Garnishing)
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Chocolate Spread – as required
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Dairy Milk Silk Chocolate, grated – as required
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Strawberry – as required
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Strawberry wafers – as required
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Chocolate Kisses – as required
Method:
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Dissolve 1 tbsp of sugar in ½ cup of milk for the dough. Add 2 tbsp of yeast to it and let it proof.
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Mix in 1 ½ cups of all-purpose flour, 1 tbsp of milk powder, and 1/3 cup of water until it forms a sticky dough. Transfer the dough to a floured surface.
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Knead the dough vigorously for 10-15 minutes until the dough is smooth and no longer sticky. Add 1 tbsp of butter and knead for another 2-3 minutes.
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Grease a bowl with butter, place the dough in it, and grease the dough surface. Let the dough rise for 1 hour until it doubles in size.
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After 1 hour, punch the dough to remove air bubbles, knead for 2 minutes on a floured surface.
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Divide the dough into two parts, one 60% and the other 40% of the total.
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Roll the smaller ball into a circle 90% the size of your pizza tray. Lightly toast this base for 1 minute on a griddle.
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Roll the larger ball into a circle (the size of your pizza tray); Place it on the tray, and prick it with a fork. Lay the chocolate spread over the base. Place the smaller base on top, and seal the edges with water.
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Bake in a preheated oven at 240°C for 12 minutes.
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Remove from the oven, sprinkle grated chocolate on top, and bake for another 3 minutes.
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Once done, garnish with crushed wafers, chocolate sauce, strawberries, and chocolate kisses. Your chocolate burst pizza is ready to serve!
