Cook Without Book

                           Coffee Walnut Cupcake The bitterness of coffee and the nuttiness of walnut combine well to qualify this fabulous dessert as a great choice for connoisseurs. Walnuts add the required crunch to these cupcakes, while the coffee decoction imparts a very mature flavour. Follow the exact procedure mentioned here for making the coffee decoction, in order to ensure the best flavour. Garnish with silver balls for a perfect finishing touch. Preparation Time:  5 mins Baking temperature and time:  150ºC (300ºF) for 15 to 20 minutes. Makes 6 cupcakes Ingredients For The Vanilla Coffee Walnut Sponge 3/4 cup   plain flour (maida) 3/4 tsp   baking powder 1/4 tsp   baking soda 1/2 cup  (200 gms)  condensed milk 3 tbsp   melted butter 1/2 tsp   vanilla essence 3 tbsp   chopped walnuts (akhrot) 2 tsp   coffee powder  dissolved in 4 tsp of...

Black Forest Cake Ingredients For Cake  All Purpose Flour (Maida) - 1/2 cup (50 gms) Cocoa Powder - 1/2 cup (50 gms) Powdered Sugar - 1 cup Butter - 1 cup (100 gms) Eggs - 6 Vanilla Essence - 1 tsp   For Frosting Heavy Whipping Cream (Double Cream) - 1 pint Sugar - as needed Vanilla Essence - 1 tsp Cherries - 1 can Chocolate Bar - 1 (grated/shaved) Chocolate Rice - as needed   For syrup Water/ Syrup from cherry can - 1 cup Sugar - 1/2 cup Vanilla Essence - 1 tsp Method For the cake 1. Sieve together the all purpose flour (maida) and cocoa powder into a bowl. 2. Melt the butter in the microwave. 3. Beat the eggs in a bowl using a hand blender until it becomes very creamy and frothy. 4. Mix together all the wet ingredients (melted butter, sugar, vanilla essence) along with the beaten eggs. 5. Finally fold in the dry ingredients (flour + cocoa) with the wet ingredients. 6. Mix everything nicely with a wooden spoon until y...

Ingredients For the cake 225g/8oz plain flour 350g/12½oz caster sugar 85g/3oz cocoa powder 1½ tsp baking powder                                                                          1½ tsp bicarbonate of soda 2 free-range eggs 250ml/9fl oz milk 125ml/4½fl oz vegetable oil 2 tsp vanilla extract 250ml/9fl oz boiling water For the chocolate icing 200g/7oz plain  chocolate 200ml/7fl oz  double cream Preparation method Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins. Watch technique 0:33 mins For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smoot...

Ingredients 1 1/2   cup(s)  Sifted Cake Flour 1 1/2   teaspoon(s)  Baking Powder 1/4  teaspoon(s)  Salt 1/2  cup(s)  (1 stick)  Unsalted Butter , softened 1  cup(s)  Sugar 2  large  Eggs , room temperature 1/2  teaspoon(s)  Vanilla Extract 1/2  cup(s)  Whole Milk Directions Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not over beat. Pour into the prepared pan and bake until a wooden skewer inserted in the center co...

  Ingredients Vegetable oil, to grease 100g (1/2 cup) caster sugar 1 x 75g pkt toasted slivered almonds 1 x 350g pkt double unfilled round sponge cake 125ml (1/2 cup) fresh espresso coffee 80ml (1/3 cup) marsala 45g (1/4 cup, lightly packed) brown sugar 2 x 250g ctns mascarpone 45g (1/4 cup) icing sugar mixture 1 tsp vanilla essence Cocoa powder, to dust    Method ·   Step 1 Brush a large baking tray with oil to lightly grease. Place the sugar in a large saucepan over high heat and cook, stirring, for 5-7 minutes or until sugar caramelises...