Tag: chocolate

Chocolate Bavarian Mousse Strawberry Cake … a birthday cake for the sweet 16th!

“CHOCOLATE CAKE may not fix everything but it’s a darn good substitute”

Chocolate Bavarian Mousse Strawberry CakeTime flies and how.It was her birthday a few days ago, the ‘not so terrible anymore {well almost}’ teen turned 16, a day she awaited eagerly. We did too as we have for every birthday, for us every year special.  On request was a Chocolate Bavarian Mousse Strawberry Birthday Cake, a cake that looked really nice, and tasted good too.Strange beginning to the year. Just as I decided to get a handle on time management and better posting, we had a bad thunderstorm 2 nights ago, hailstorms, lightning, heavy downpour … the works. Lightning struck nearby and fried the modem and the poor motherboard of my dear computer! More needless running around, unnecessary expenditure {$$$}, and annoyingly, no internet!So while I sat in social isolation, I tried to type a blog post in 70 minutes, inspired by this post I read on BlogAdda just before lightning struck. Maybe it was meant to be.  So heres a short-ish post {still can’t figure out why writers block hits me when the internet is kaput} for the birthday, and it’s back to the 2nd.As I said earlier, how time flies! The ‘now threatening to be terrible pre-teen‘ was most excited on his sisters birthday and lavished his love on her all day long. I have never seen him so excited and attentive to her outlandish and whimsical demands and behavior … but he was. The pooch followed suit!!The teen was uncannily willing to be clicked , of course that was after I literally begged her; she uncharacteristically relented. Job done and she declared like the Queen of England that the pictures were nice and I could  use a few for my blog!Luck wasn’t on my side, and I accidentally deleted the whole lot before they had a chance to get copied onto the computer. I could have wept. No cake pictures, no pretty pink baby shoes vs big feet, and terribly enough, no record of her on her sweet 16th!! She hounded me … “How could you mother? You can’t be joking? Where did the pictures go …..”It was back to the Google Gods … how to recover accidentally deleted pictures from a camera card etc. I downloaded different softwares each promising the moon for dolts like me. ‘Just get me those pictures‘. I left the software to run through the night…Sweet success the next morning had software called Recuva recover all my deleted pictures. Lucky me!! I had all the pictures back, pink shoes and all! Gosh, how feet grow was all I could think!!Her love for strawberries is indescribable. She loves them to bits … right out of the box to enjoying them in desserts, diet or no diet! We are lucky enough to get fresh produce twice a year. Ah, the joys of living in a tropical country!So here’s the cake I made for her. It came out looking really pretty {if I may say so myself}, and was I glad the chocolate Bavarian mousse set!I also added a few tbsps of Ghirardelli hot cocoa mix to the Bavarian, the cocoa a gift from a sweet reader of PAB, Indrani. Her words touching and inspiring… “Thank you for all the lovely recipes you are churning out. I’m a better baker and it’s ALL thanks to you.”Thank you for the sweet gift Indrani. The kids have had a great winter slurping hot cocoa with Whole wheat & oat chocolate chip cookies!!Now onto the recipe which might seem a bit involved when you first read it, but it comes together fairly quickly. It’s always easier to bake the cake a day in advance {or a few hours earlier} if you are pressed for time {or electricity as my case usually is!}.

[print_this]Recipe: Chocolate Bavarian Mousse Strawberry Cake

Summary: Chocolaty, chocolaty and chocolaty … a delicious luscious cake with the quintessential combination of strawberries and chocolate, complimented beautifully with a light airy chocolate Bavarian mousse.

Prep Time: 1 hour 15 minutes
 Total Time: 1 hour 45 minutes {plus setting/cooling/chilling time}
 Ingredients:

  • Chocolate Cake
  • 20g unsalted butter, melted
  • 4 eggs
  • 125g caster sugar
  • 90g flour, sifted
  • 30g cocoa
  • Strawberry Cream Filling
  • 150ml low fat cream, chilled
  • 2tbsp powdered sugar
  • 150gm strawberries, chopped
  • Bavarian Chocolate Mousse
  • 150gm dark chocolate, chopped
  • 3 tsp gelatin
  • 70ml milk
  • 400ml low fat cream {200ml room temperature, 200ml chilled}
  • 30gm sugar
  • 3 egg yolks
  • ½ vanilla bean, scraped
  • Chocolate Glaze
  • 150gm dark chocolate, chopped fine
  • 200ml low fat cream
  • 25gm honey
  • Garnishing
  • 150-200gm strawberries, halved for the sides {save a few for garnishing if desired}
  • Chocolate flakes, cocoa powder

Method:

    1. Chocolate Cake
    2. Sift the flour and cocoa. Reserve.
    3. Whisk the eggs and sugar together, and then beat over a bain-marie {simmering} water for 8-10 minutes until it doubles in volume and become mousse like {don’t let it become too hot}. Once doubled, remove from water, and continue beating with an electric beater till it becomes cool, and the batter falls in a thick ribbon.
    4. Gently fold in the sifted flour and cocoa in 2-3 batches, taking care not to release to much volume.
    5. Quickly yet gently add the melted butter and pour the batter into the prepared tin.
    6. Bake for 25-30 minutes until the sponge is firm to touch, and springy. Cool in tin to 10-15 minutes, then turn onto rack to cool completely.
    7. Strawberry Cream Filling
    8. Beat the cream with sugar to stiff peaks. Gently fold in the chopped strawberries.
    9. Bavarian Chocolate Mousse
    10. Soften the gelatin in a ¼ cup of cold milk. {Place in a bowl of warm water until dissolved}.
    11. Place the chocolate in a large bowl.
    12. Heat 200ml cream, milk and half the sugar {15gm} until simmering. Meanwhile whisk the egg yolks with the remaining sugar with a balloon whisk, and add 1/3rd of the hot milk mixture over it, whisking continuously until well combined. Pour this back into the pan with the remaining milk mixture. Cook over low heat, stirring constantly until the cream is thickened and coats the back of the spoon. {Don’t allow it to boil}.
    13. Remove from heat immediately and stir the gelatin into this hot milk mixture well, then quickly strain this over the chocolate. Stir until smooth. I added 2 tbsp of Ghirardelli hot cocoa mix into this. Cool over a bowl of crushed ice, stirring frequently.
    14. Once cool, beat the remaining 200ml chilled cream to soft peaks, and gently stir into the mousse.
    15. Chocolate Glaze
    16. Place chocolate in a bowl.
    17. Heat the cream and honey in a pan until simmering. Pour over the chopped chocolate and stir until smooth.
    18. Assembling cake
    19. Cut the sponge horizontally into 2 layers. Place in dessert ring on serving platter. {Dessert ring should fit nice and snugly. I use this adjustable dessert ring I bought in Sydney.} Place one layer of cake, top with the strawberries and cream mix, followed by the second layer of cake. Chill for about an hour while the Bavarian cools.
    20. Line the sides of the dessert ring with strawberry halves, gently pour the Bavaria chocolate mousse into the ring and gently level it. Cover and refrigerate overnight preferably. Next morning, prepare the glaze and pour half of it evenly over the set Bavarian mousse. Chill for 30 minutes for the glaze to set, then top with flakes and strawberries, and dust the edges with cocoa powder.
    21. Unmold from the dessert ring, slather the bottom half of the cake with the remaining glaze {optional} and chill until ready to serve.
    22. Note: The setting strength of gelatin varies according to climate. You might want to increase it if the weather is warm. It was 5C here.

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White & Dark Chocolate Mousse Dessert with Strawberries … HAPPY 2012!!

“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the spring of hope, it was the winter of despair.”
Charles Dickens

Another year draws to a close, merging easily from 2011 into a spanking new 2012. A time-line crossed with celebrations, yet a day like any other. For me, a fulfilling year, one with challenges galore {read pre-teen and teen challenges}, minutes disappearing into days, always a lack of time, yet always time for good food! Raising a toast to a wonderful 2012 for all of you … with these delectable White & Dark Chocolate Desserts with Strawberries.  These are on par with the chocolate covered strawberries that everyone loves to eat.I look back at my blog with satisfaction, with loads of retrospective thoughts, with knowledge that I could have done better, and with happiness at some stuff well done. I loved 2011 for macarons, for fruit like strawberries, for chocolate, for cakes, for bread, for #applelove … for friends galore, and for some small recognition in the local media.A fulfilling journey in every way, a happy learning curve as always but in the end a humbling feeling to hear from my readers. I am honoured to share a few of the words that came into my inbox from day to day this year, a peep at a few … This is what makes PAB so worthwhile for me. You have inspired me through the years.Some days I feel pressurised and suddenly want a blog break, and then ‘that mail’ comes as sunshine to my world, bringing a huge smile on my face. These are words that spur me on, the ‘fuel‘ for my blog, my inspiration …This post is for you dear readers, and for you, all you wonderful food bloggers, who keep my virtual world so inspired, so colourful and sinfully delicious. For the new year, I wish you all the happiness and peace in the world, good healthy food, loads of sunshine … and a goblet of sweetness, a dash of colour! THANK YOU from the bottom of my heart!No resolutions for me. This year I have tried to be more patient {have achieved it to quite an extent}, I have managed to train and tame a playful pup yet had less luck with taming the terrible teens, have enjoyed fruit of each season, have discovered a new found love for the humble aubergine, am still stuck on auto on the camera, have had less time on twitter … and am now ready for the new year!Clichéd as it may sound, hope the year brings more promise, more time as we have a full 365 days to begin with, better time management, yummy recipes and real time tête-à-têtes with my sweet blog pals. I traveled east quite a bit in 2011 {did Hong Kong a couple of times, Sydney, Tokyo}, and wish I can head to Nantes this year … maybe!Here’s wishing for another sweet year of good food, colour, inspiration, more savoury fare, more food for thought and maybe for the soul too! Hoping I have more time to bloghop and tweet … let the good times roll into the next year!Time for a little break, time to bake a cake as the ‘not so terrible anymore teen‘ turns 16 in a couple of days { the New Year is always busy here with her birthday on the 2nd of Jan}, a chocolate and strawberry cake for her is to be ‘produced’ on demand … and then I’ll be back!

Until then, I leave you with sweet wishes for a wonderful 2012! Usher in the year with a nice classy dessert, maybe like this, which is simple, delicious, eggless and can be made ahead. The white chocolate pairs beautifully with the dark, and the strawberries compliment the dessert beautifully. Serve it in fun individual wine glasses or goblets and ENJOY!!

[print_this]Recipe: White & Dark Chocolate Dessert with Strawberries

Summary: A classy combination of white and dark chocolate topped with a strawberry puree … easy and dramatic, leaves you asking for more! {Adapted from Divine Chocolate Desserts by Jose Marechal}

Prep Time: 30 minutes
Total Time: 40 minutes
Ingredients:

  • White Chocolate Mousse
  • 2tsps gelatin
  • 300ml low fat cream {100ml room temperature, 200ml chilled}
  • 200gm white chocolate, broken into pieces
  • 1/2 vanilla bean, scraped
  • Dark Chocolate Mousse
  • 200ml low fat cream
  • 150gm dark chocolate, broken into pieces {55%+ couverture}
  • Strawberry Puree
  • 300gm strawberries, chopped fine
  • 2-3tbsp powdered sugar {increase/decrease as per tartness of strawberries}
  • Juice of 1 lime
  • 1tbsp water

Method:

  1. White Chocolate Mousse
  2. Soften the gelatin in 1/4 cup water.
  3. Bring 100ml cream to a simmering boil. Remove, stir in the gelatin mixture util dissolved and then pour over the white chocolate. Stir until the chocolate has melted. Cool to room temperature.
  4. Whip the remaining cream to soft medium peaks, and gently fold into the white chocolate mixture.
  5. Fill 1/2 of this in 6-8 serving glasses {less than half full} and leave to set in the fridge for an hour. Leave the remaining white chocolate mousse out at room temperature.
  6. Meanwhile, make the Dark Chocolate Mousse.
  7. Place the cream and dark chocolate in a heavy bottom pan and simmer until the chocolate has melted. Take off heat and whisk until smooth. Cool.
  8. Distribute between dessert glasses and chill for 20-30 minutes, then top with the remaining white chocolate mousse.
  9. Chill in the fridge for 1 hour, or until when required.
  10. Make the Strawberry Puree.
  11. Lightly crush the chopped strawberries with the powdered sugar with a fork until the strawberries release their juices. Mix in the rest of the ingredients and reserve in a bowl in the fridge. Distribute over the glasses before serving.

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#Welcome2012 Blog Hop. This virtual party is being hosted at Lite Bite.

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Dark Chocolate Caramel Oat & Almond Shortbread

“Children ask better questions than adults. “May I have a cookie?” “Why is the sky blue?” and “What does a cow say?” are far more likely to elicit a cheerful response than “Where’s your manuscript?” Why haven’t you called?” and “Who’s your lawyer?“”
Fran Lebowitz

“Can I have another squaaaaaaare pleeeeeeease?” You know the cookies are good if that’s what you hear literally reverberating through the house; even better if it’s the call from the dieting diva square after square! These were indeed GOOD … Dark Chocolate Caramel Oat & Almond Shortbread cookies!

There’s something about December, and something about cookies that make me want to bake; bake all the time actually even though power cuts continue to play spoilsport. Baking around silly powerless situations means more cookies since there are fewer chances of them ‘deflating‘ {unlike cakes} when the lights go off!

The wookies were fabulous for fast track ‘faux baking‘. This shortbread is too, non traditional as it may be. You can’t go wrong with shortbread, caramel and dark chocolate, can you? A combination inspired from many shortbread posts, especially this Chocolate Caramel Slice from Nash @ Plateful, and a ‘Month of shortbread baking‘ from Julia @  ‘Mélanger :: to mix’.

This is the season of holiday baking, and only good could come out of such delicious inspiration. GOOD DELICIOUS COOKIES! Winter is the only indulgent time of the year here when shortbread feels ‘guilt-less; you need the butter to keep you warm after all. Warm weather the rest of the year makes the crumb not keep together nice and crisp! For the record, this isn’t true shortbread; the traditional version doesn’t venture away from  a 8:4:2 classic combination of flour, butter and sugar… and a dash of salt perhaps.

I had on hand  hungry kids, butter and a ‘want to bake’ feeling; also a loose bottomed square tin that I had recently bought and was impatient to use. That resulted in … Oats + Almonds + Flour + Butter + Brown Sugar = Crisp shortbread base.

…  to which was added some salted butter caramel {adapted from Jamies sweet blog}, the top smothered in deep, luscious, dark melted chocolate; then briefly left to set! Simple as can be. Next with my Ergo chef knife, the slab was cut into squares {you can do bars/rectangles…whatever grabs your fancy}. YUM! ENJOY!

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Holiday Baking| Vanilla Bean Chocolate Chip Wookies {Waffle + Cookies = Wookies!!}…Pennsylvania Dutch Waffle Cookies

“I’ve waffled before. I’ll waffle again.”
Howard Dean

Guess what? This morning I made some of the best and fastest cookies of my life. It was a chance find as I was on a food pictures website where these absolutely CUTE cookies caught my eye – Wookies by Beau Dealy @ Something Edible. I was up in a jiffy, dusting the cobwebs off my treasured Belgian waffle maker. In next to no time I had Vanilla Bean and Chocolate Chip Wookies!

SIMPLE
UNIQUE
DARN TASTY
REALLY DARNED TASTY

These are a variation on an original recipe of Pennsylvania Dutch Cinnamon Waffle Cookies that were elevated to charmingly delicious levels by this very talented blogger. A result of his hard work and experimentation, his version offer a festive and interesting maple icing glaze. You must read his post.He describes the vital statistics behind the dough, its consistency, the timing, his experiences, along with step by step pictures; very worth the read. If I had original maple syrup in my larder I would have made his variation.I skipped the cinnamon in the dough and the glaze too, adding chocolate chips to the sticky dough instead. I was really curious to see how these would come out. My Belgian waffle maker is a few years old, one that my lil’ sis from the US gifted me. It ran on the standard American voltage of 120V until the wiring was redone by my adventurous engineer father to our local Indian voltage of 220V. Don’t ask me what he did, but it works!The recipe worked beautifully!! Just as we heaved a sigh of relief thankful for a very smooth, largely power cut free summer, we’ve been  cursed with incessant power cuts this season. Come winter, foggy, bone chilling days at 6-7 degrees C, and the power is playing truant. Baking sometimes seems a pain with no uninterrupted power supply. That’s why these yummy looking two minute cookies called my name.My word, were they good? CRISP GOOD! The daughter was home early after her exam and LOVED them. The son got a couple with his mug of milk when he got in from school. “Just 2 please“, I thundered. I had a journalist and his photographer coming in later that afternoon for an interview and photoshoot for a local daily. “MUST save some for them!”
They were destined to be shared and finished by afternoon. The visitors loved the wookies and also the above orange olive oil buttermilk pound cake I baked. Told me these were the best cookies and cake they had eaten. The daughter said I must open a shop for unique baked goods. I was chuffed … so much praise for speedy cookies and cake. {The wookies and cake were both made in the fast lane by tossing the ingredients into the Thermomix}.So if you have that waffle maker waiting in the wings, reach out for it, mix the dough and serve up some deliciousness in minutes. I figure you can make the cookie dough in advance and serve fresh cookies this holiday season. They are quite soft when just out {handle with care as you take them out of the waffle maker as they are tender}, but they crispen in minutes. I contemplated glazing mine with a coffee sugar glaze, but changed my mind when I tasted the first one. It seemed sweet enough sans a glaze. Next time I might decrease the sugar in the cookie dough and add a glaze. Its a wonderful versatile cookie. Now I am wondering if there might be savoury way around this. I would love a cheesy savoury wookie like this. Any thoughts anyone?

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These holiday cookies are on the way to Suma’s  Cakes And More Cookie Fest where she says “None of us remain immune to the spirit of baking during the Christmas season, even the hesitant baker turns on the oven for sure.  So, do bake me some cookies – chewy, crispy,flaky or crunchy – anything from gooey brownies to crunchy biscotti to delicate tuiles to flaky batons – I shall gobble them all!” All yours to gobble Suma!!


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Baking| Dark Chocolate & Strawberry Mini Cloud Gateaus … For #NellysBigDay

Marriage Tip # 100 “Dot daily with a sense of humor”
Elizabeth Besa Quirino

“And …I said YESSSSS!”
It happened one November midnight, in Twitterverse, we saw this tweet from our dear Nelly @ nella22. Without missing a beat, we all knew Nelly had “said YES” to her beloved “M”,as she sweetly calls Brian Murray, her fiancé.
So here we are, Nelly dear, your friends in the food world, wishing you and Brian,all the best. And with our wishes, a simple recipe with an easy formula for a life of bliss, rich with EVERYTHING in it!
BLOGGERS RECIPE FOR NELLY ‘S WEDDED BLISS
Mix together: A lot of Love, Patience, Perseverance, Respect, Courage, Strength, Trust, Kindness, Honesty, Compromise & Great Sex.
Stir in : Equal Parts of Love, Support, Faith, Fidelity, Hope, Validation, Friendship, Forgiveness, Communication.
Cook over slow simmer for the rest of your life. Dot daily with a Sense of Humor.
Leave out the nagging, sarcasm, skepticism, doubts and stubbornness.
Serving Suggestions: Best prepared daily. Serve with flourish because Married Life is a FEAST. Live it with flavor, spice it with unconditional love, enjoy its richness.
Recipe Notes: Some ingredients won’t always be fresh or available. Or the heat may flare up and the anger spills over. Simmer down and douse the flames with all the LOVE you can throw in.
Enjoy the feast of marriage, love and life!
{Written by : Elizabeth @Mango_Queen}

These Dark Chocolate & Strawberry Mini Cloud Gateaus were a big hit! Can’t go wrong with dark chocolate and strawberries, a pairing made in heaven. These were decadent and festive, almost a gateau celebration in themselves, so I am posting them for sweet Nellys Virtual  Bridal Shower! I got in on the event a little late, but am thrilled to be part of the surprise bridal shower for this very sweet lady with a very sweet tooth! Thank you Sanjeeta for roping me in, me who loves LOVES twitter to death, but have been missing from it for far too long. It’s good to be back in the midst of all the frenzied tweets, the excited timelines, the viral food talk … and the fun events and camaraderie for great tweeps like Nelly or rather Marnelly!Just back from a short, wonderful trip to the Land of the Rising Sun, a trip I could only have dreamt of, a country I never imagined I would be fortunate enough to visit, and bets placed on the fact that the dwarves would miss me and their organised lives which was about to be upside down for 4 days! To cushion the kids rough ride, I made them these Dark Chocolate & Strawberry Mini Cloud Gateaus … I hear they were divine, and so can’t resist sending them {virtually} for Nelly’s bridal shower!!

Best wishes to you sweet Nella for this most wonderful time of your life. Hope your days with M are filled with passion and love. ENJOY!!!

It’s been wonderful being part of this huge, fantastic, very excited group Nella’s virtual bridal shower brought together. We whispered loudly, we emailed ferociously, we confused each other endlessly {12am/12pm/EST???}, we giggled, we laughed like nervous brides {and grooms?} … and we supported each other! Please catch our posts us on twitter with #nellysbigday, and on the linky love below.These mini gateaus were made out of a leftover layer from a 16th birthday cake I made for my daughters dear friend. The order – “Cake to be made, CHOCOLATY CHOCOLATY CHOCLATY, oh, with strawberries too!” Pictures were taken and mailed at each stage {making me very nervous}, drafts of what was to be written on top down to the last dot and dash, NO CHANGES AT ALL, colour combinations … and the phrase ‘very chocolaty‘ being rung out repeatedly! So many instructions that I almost lost my nerve and whatever creative bend of mind I possessed.{If you wish to make the birthday cake, then you will need 2 portions of the batter for 2 cakes that will give you a 6 layer cake, enough for about 20-25 folk. The chocolate pastry creme filling is enough for a 6 egg cake, with a little extra.}

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This is my recipe/post for the virtual bridal shower for Nelly hosted by Sanjeeta kk at Lite Bite.
Special thanks to Heather for the logo, Elizabeth for the intro write up and to Junia for the spreadsheet.
Intro paragraph written by Elizabeth @Mango_Queen


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Bittersweet Chocolate Orange Strawberry Tart … rich & delicious

“Chemically speaking, chocolate really is the world’s perfect food.”
Michael Levine

Sublime, sweet, seductive … words that can win over the most of us. Bittersweet chocolate paired with sweet scents of orange zest, topped with strawberries in a Digestive biscuit crust – eggless too. I think this might well be a dessert than can please one and all, chocolate lovers that is and tempt the non-lovers too! A Rich Bittersweet Chocolate Orange Strawberry Tart – festive and indulgent for the holiday season!! I made this special tart for Macy’s mBlog Recipe Showcase for which I was invited to share a favourite holiday recipe, with a story alongside. I have an old ‘Digestive biscuit connect’ which I shall share in a bit, though too late for the showcase. Life got the better of me, it’s been busier than usual, and I missed the deadline. Just back from a short ‘happy’ vacation to Tokyo, courtesy Mr PAB who was going there on work and gladly took me along! ’twas like a dream … a bit of which I shall attempt to share soon. In the meantime, this tart is served up here for you dear readers!! It was DELICIOUS and indulgent good! Digestive biscuis have been on my list of favourite biscuits forever, and my first choice always for biscuit bases for tarts and cheesecakes.There was a time, many moons ago, when working with an airline meant regular trips to London. That in turn meant  bags full of delicious goodies including Digestives and Chocolate Digestives. The regular ones were my Mums favourite, though at the time I was quite partial to Walkers Shortbread too. Flight crew who flew overhead New Delhi from London to HKG would often radio in to chat while we manned station ops in the wee hours of the night, and would ask for ‘biscuit wishlists’ as they would stopover in Delhi on the way back. One particular flight crew, who I nicknamed Capt HobNob, made sure he always left a big parcel of HobNobs for me! Those were delicious days, post BOAC ones!!A few years later, shortbread ‘butter alarms‘, carbon footprints and locavore choices came along; an inherent consciousness crept in! Age does that to you I guess! I got ‘food educated‘ and sadly learnt that shortbread was delicious but oh-so-butter laden. My first choice then on were digestive biscuit. IMHO, they make me the perfect pie/tart crust as I don’t have the time to make graham crackers from scratch! I have used Digestives in Chocolate Quark Mousse Tartlets, Strawberry Chocolate Yogurt Mousse, No Bake Strawberry Quark Cheesecake, Apple Brown Sugar Meringue Pies, No Bake Upside Down Mango Quark Cheese Pie What can I say about this beautiful tart … it was just too good to be true {if I may say so myself}. I have kept it eggless as a lot of local readers, being vegetarian, ask me for eggless desserts and bakes. Keeping them in mind, with the holiday season here, time for entertaining, guests, food & fun, I put this tart together. I also kept in mind easily available and mostly ‘there in the pantry‘ ingredients!I love the pairing of chocolate, orange and strawberry. Use a deep, rich, good quality chocolate here. Of course I was rather unsure when I cut it as I didn’t know if it would set well. Luckily for me, the proportions were good and the balance of the filling and tart shell just right. The taste? Délicieux!!

[zrdn-recipe id=”21″]

This recipe is on its way to IndiBloggers food contest …

As I go I wanted to share a little something; two places where PAB has recently been featured. One was in the November issue of Harper’s Bazaar India {was thrilled to see lovely Meeta, Pamela and Mallika there too}, the article on food bloggers called “The Web Culinaries“,and the other a press feature at Lx World, ‘Cakes to Bake‘.
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