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New Year recipes: Chocolate tarts, caramel pudding

By Chef Inderpreet Nagpal
December 28, 2019 09:30 IST
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Ring in the New Year with these mouth-watering recipes. 



Recipes shared by Chef Inderpreet Nagpal of Godrej Appliances. 

Caramel Pudding

Ingredients:

  • 4 cup milk
  • 2 cup sugar
  • 4 eggs
  • ¾ teaspoon vanilla extract
  • Water as required

Method

  • Mix all the ingredients and pour in a grill-safe rectangular bowl.
  • Place the bowl on the grill mesh rack in the oven. Select convection mode, set on 200°C, enter time for 14 minutes and press start. Remove, set to cool and refrigerate. Serve chilled.

Chocolate Tart

Ingredients:

  • Short crust pastry for the tarts
  • 250 gm flour
  • 125 gm butter, chilled and cubed
  • Cold water
  • Salt

For the chocolate filling:

  • 150 gm cooking chocolate
  • 50 gm cream
  • 2 tbsp orange juice

Method 

  • Mix flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add chilled water into the food processor till mixture begins to form large clumps and stop before mixture forms a ball.
  • Place pastry out onto a work surface and knead gently to bring together. Form into a disc and wrap in plastic wrap. Refrigerate for at least 2 hours. 
  • Melt chocolate with cream in microwave for a minute. Mix the chocolate gently, add orange juice and fill the pastry bag. Keep it in the fridge. 
  • Roll the pastry dough. Cut it in small circles and put it into moulds. Bake in preheated microwave oven till it turns golden. Remove from the microwave oven and leave it out till the tarts are cold.
  • Pipe the chocolate in the tarts and serve. You can garnish with orange slice and orange rind.

Molten Cake

Ingredients:

  • 100 gm butter
  • 150 gm chocolate bar
  • 3 tbsp flour
  • 3 eggs (separated)
  • ¼ cup sugar
  • 1 tsp vanilla
  • Cocoa powder for dusting

Method:

  • Preheat the microwave oven at 200°C.
  • Butter the sides and bottom of the ramekins. Dust the inside with some cocoa powder. Place the prepared ramekins on a baking tray and set aside.
  • Place the butter and the chocolate in a microwave oven safe bowl and melt on a medium heat. Set aside to cool.
  • In another bowl, beat the egg yolks with the sugar using an electric hand mixer. Beat it until it is thick, pale and fluffy. Pour vanilla and fold in the melted chocolate mix. 
  • In another clean bowl, whip up the egg whites until frothy. Continue to whip until soft peaks form.
  • Using a spatula, fold the all-purpose flour into the chocolate mix and gradually fold in the beaten egg whites. Don’t over mix or else the batter will deflate. 
  • Divide the batter into the prepared ramekins and bake for 10 minutes in the pre-heated microwave oven. Bake until the outside of the cake is just set and the middle looks a little wobbly. You might see some cracks on the top part, but it is nothing to worry about.
  • Remove from the microwave oven and let it cool for a minute or two. You can serve the cake in the ramekin itself or run a sharp knife on the around the edge of the cake and invert on the serving plate. Carefully remove the ramekin and serve with some whipped cream or ice cream or enjoy it as it is.

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Chef Inderpreet Nagpal
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