Molten Chocolate Cake

With festivities happening all around us, I couldn't resist posting one more of holiday recipes from my draft; though I myself is not in  any shape to enjoy any of these. I am surviving for the past few days on kanji, apples and Horlicks. Yet I wanted to post this for the sake of my friends and well-wishers. Wishing and hoping for a better tomorrow - both for you and me!
Wishing you all a  new year which is better than  any so far.
Recipe source:Joy of Baking
Ingredients:
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar

Method:
Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter and flour  four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups.Place the prepared molds on a baking sheet and set aside.
In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.
Beat the egg yolks and 1/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.
In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake.

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

Holiday Ginger Drink

Holiday Ginger Drink is a non-alcoholic, spicy-sweet and sour drink perfect for the cold climate. This is an ideal substitute for alcoholic beverages that can be served at parties for kids and teetotalers. As prepared, this is of syrupy consistency. Some may like to have it as it is, but I prefer adding an equal amount of water or soda.
(This is Jay posting Vidhya's Ginger Drink recipe on her behalf - she is still out sick. Any queries, wait for her to be back in action)
Ingredients:
Ginger chopped fine- 250 gms
Sugar- 750 gms
Water- 2 1/4 litres
Dry Red chillies- 3-4
6 limes (extract the juice)
Method:
Peel and wash the ginger and cut into thin slices. Make lime juice and keep aside. Put all the above ingredients together with the water and bring to boil. Boil for at least 15 minutes  first on high then on low heat till it is  slightly thick. Let cool. Strain the mixture and add the lime juice. Now bottle it and use as required. I love adding equal amount of soda and having it to wash down a rich meal.

Peppermint Bark

Hope you all had a great X'mas. For us we had unexpected and unwanted guests namely Flu and cold who played spoiled sport. I am yet to recover though Aishwarya and Jai are feeling much better.
Aishwarya and I made this peppermint bark to give to her  friends on the last day of school  before the Christmas break. It is so easy to put together and will be done in no time. If you are a peppermint lover you sure would love this.
Ingredients
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional-1/2 tsp
Method:
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Vattayappam /Steamed Rice Cake

Vattayappam is a steamed rice cake which  is a Christmas delicacy in Kerala where I am from. But if you want to have a bit of Christmas all year round, you can still make this.This makes a delicious breakfast or an any time snack.
Wishing all my friends best of joy  and best of cheer!
Ingredients
Raw rice( Sona masoori)– 2 cups
Idlli rava– 1/2 cup ( Cooked  Rose matta /matta-1 and 1/2 cups)
Grated coconut/Thick coconut milk – 1 and 1/2 cup
Active dry yeast – 1 tsp
Sugar – 1 cup
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom-  4 powdered
Method :
Soak the rice in water for 5-6 hours and drain it. Pressure cook idlli rava using one cup of water for 5 minutes or till cooked.  Grind one and half cups of this cooked idlli rava  with grated coconut,sugar and socked rice adding just enough water to a smooth batter.Be careful while adding water,the batter should not be very watery,it has to be in the consistency of dosa batter.Add the yeast and salt  to this batter and mix well .Cover it with a lid and keep it in a warm place for to ferment or till it doubles.I kept this in my oven with the light on and it doubled in 3 hours .
Add cardamom powder if you’re using and gently stir .Grease a flat pan or idly mould with little oil or butter and spoon in the fermented batter.Steam this for 15 minutes,if you're using cashew and raisin you can add them when its half done.