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Eat your heart out: Delicious dessert recipes you must try this Valentine's Day

10 Feb, 2016

We at theIndusparent.com interviewed Chef Praveen Gonsalves of Barbeque Nation Hospitality, to list his top five picks this Valentine's Day.

Eat your heart out: Delicious dessert recipes you must try this Valentine's Day

Eat your heart out: Delicious dessert recipes you must try this Valentine's Day

This Valentine’s Day, woo your date with irresistible hassle-free desserts. Nothing satiates a loved one more than devouring a slice of rich, soft and gooey chocolate cake. Take a breather from calorie counting and sweeten up the day of love with these romantic and scrumptious looking desserts.

We at theIndusparent.com interviewed Chef Praveen Gonsalves of Barbeque Nation Hospitality, to list his top five picks this Valentine's Day.

Choco raspberry

Choco raspberry

Ingredients:

300g dark chocolate 12 tbsp unsalted butter ¼ tbsp salt 6 eggs 1½ cup sugar 1 tbsp coco powder 200g fresh raspberry Whipped cream to serve

Method:

Place the chocolate, butter and salt in a large microwave safe bowl and melt the chocolate for about 2 minutes. Stir well and heat for another 2 minutes till the chocolate and butter is completely melted, set aside. Beat the egg and sugar till thick and fold in the melted chocolate in the egg mixture. Pour the batter in a 9inch prepared nonstick baking pan, place the pan in moderate hot oven and bake for 1 hour on 180 degree or till the Inserted tooth pick in the center comes out clean. Removed the baked cake from the oven and allow it to rest on a wired rack for at least 8 to 10 hours. Dust coco powder and garnish with fresh raspberry on top and serve with whipped cream. You can also add some chopped dry raspberry in the cake just to enhance the taste.

Brownie bottom cheesecake

Brownie bottom cheesecake

Ingredients:

125g unsalted butter (room temperature) 125g dark compound chocolate 250g sugar 3 eggs 100 ml milk 150g refined flour

Ingredients:

550g cream cheese room temperature 175g sugar 4 eggs 1 tbsp vanilla essence 175g hung curd Melted dark and white chocolate for garnish

Method:

For Brownie

Place the chocolate and butter in a large sauce pan and melt over a double boiler. Add sugar and mix well, set aside let it cool. Using a hand blender add milk and eggs one by one and beat on a low speed. Mix well and fold in the flour and mix well. Spoon the batter in a prepared 2 inch muffin cup. You will get 16 brownies in this mixture. Place the prepared molds in a tray and bake in a moderate hot oven 180 degc for 20 to 25 minutes. Once the brownies are bake remove from oven and set aside to cool.

Cheese cake topping

In a large mixing bowl place all the ingredients and with a hand blender beat well till lite and fluffy. Pour the cheese mixture on the baked brownies and place it back on the trays and bake on 160 degree for another 35 to 40 minutes or till the center is well cooked. Remove from oven and allow it to cool in a refrigerator about 8 to 10 hours. Melt the dark and white chocolate separately in a microwave and drizzle over the prepared cheese cake before serving. Do not add baking powder or baking soda to the brownie. You can use a table spoon of coco powder to the brownie recipe if you like the brownie to be little bitter.

Apple Kheer

Apple Kheer

Ingredients:

1 medium red apple 1 green apple Saffron - few threads 5 cups of milk 1/2 cup sugar 1/2 tbsp green cardamom powder 10 sliced almonds 10 pistachios

Method:

Bring milk to a boil in a thick bottom pan and simmer till it thickens. Spoon some milk in small bowl and soak the saffron. Thickly grate apples without peeling. Heat a pan, add the grated apples and cook on medium heat. Add sugar and stew till sugar melts and continue to cook till most of the moisture evaporates. Add some of the reduced milk and cook. As the mixture thickens add the remaining milk and cook till the kheer thickens some more. Add green cardamom powder, almonds and pistachios and continue to cook till the kheer thickens to the desired consistency. Add the soaked saffron, cool the mixture in a refrigerator serve chilled.

White chocolate cheesecake

White chocolate cheesecake

Ingredients:

125g butter 12 tbsp sugar 1½ tbsp vanilla essence 125g all-purpose flour 225g of Philadelphia cream cheese 120g of white compound chocolate 4 eggs Raspberry crush to serve Raspberry and strawberry for garnish

Method:

In a large mixing bowl place 3tbsp sugar, butter and ½ tsp vanilla essence, using a rubber spatula cream the butter until light and fluffy. Add flour and fold well to form a soft dough. Press the prepared dough on a 9/6 inch square baking tray and prick the top of the dough with a fork and bake for 20 mins on 160 degree. Till the top crust is light brown. Place the chocolate in a large microwave safe bowl and melt the chocolate for about 2 minutes. Stir well and heat for another 2 minutes till the chocolate is completely melted set aside. Using a hand beater beat cream cheese, remaining sugar and vanilla essence in a large bowl till soft and fluffy. Add the chocolate mixture and eggs one by one beating on low speed after each addition of egg. Blend well and shift the mixture on the baked crust. Level the top and bake on 160 degree for 50 minutes or till the inserted tooth pick in the center comes out clean. Remove from oven and allow the cake to cool loosen the edges by running a sharp edged knife. Set the cake in a refrigerator for 4 to 5 hours before serving. Top with 3 to 4 tbsp of raspberry crush and garnish with strawberry or raspberry before serving.

Toffee apple pudding

Toffee apple pudding

Ingredients:

For the toffee sauce

125g butter 175g brown sugar 200g fresh cream 1 tsp vanilla essence

For the pudding

175g butter, plus extra for greasing 3 large red apples 130g brown sugar 2 eggs, beaten 4 tbsp milk 150g refined flour 1 tbsp lemon zest Lightly whipped double cream, for serving

Method

For the toffee sauce: in a small saucepan, melt the butter and sugar in a pan together over a medium heat, until the mixture begins to turn amber and caramelises. Lower the heat and slowly stir in the cream and vanilla extract, then take off the heat and set aside to cool completely. For the pudding: lightly butter a 9 inch baking basin. Cut a small disc of butter paper and place in the bottom. Peel core and slice the apples. Heat 25g of the butter and gently fry the apples until they are just tender and start to caramelise. Set aside to cool slightly. In a bowl, beat together the rest of the butter and sugar until the mixture is pale and creamy. Gradually add in the beaten egg and milk mixing well. Sift in the flour and fold into the batter until well-combined. Scatter the apples onto the bottom of the buttered basin and drizzle over half the toffee sauce. Pour the sponge batter over the apples. Cover the pudding basin with a lid, and then place a thin aluminum foil on top of the lid leaving little extra, and seal the edges. Place the basin in a large saucepan or steamer and pour in enough boiling water to come halfway up the sides. Cover with a lid and steam for at least 1 hour or until a skewer inserted into the middle of the pudding comes out clean. Turn the pudding out onto a plate and serve with remaining toffee sauce and light whipped cream.

Do you have any other recipes in mind?

Do you have any other recipes in mind?

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Written by

Deepshikha Punj

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