CHRISTMAS SPECIAL RECIPES
CHRISTMAS SPECIAL RECIPES BY SWAPNADEEP MUKHERJEE, EXECUTIVE CHEF, THE METROPOLITAN HOTEL & SPA, NEW DELHI
Christmas- Cheer Truffle Rum Cake
Ingredients Quantity
Chocolate sponge
Flour 175 gm
Coco powder 25 gm
Eggs 10 no
Sugar 200 gm
Rum 30 ml
Baking powder ¼ tsp
Chocolate filling
Chocolate, melted 500 gm
Cream, whipped 1 lt
Egg white, beaten 5 eggs
Sugar 100 gm
Rum 30 ml
Method
Separate egg yolks and whites.
Whisk sugar and egg yolks together and add vanilla essence.
Whisk egg whites to stiff consistency.
Sift flour and baking powder.
Mix the egg whites and egg yolk mixture.
Fold in the flour and coco powder into the eggs using cut and fold method.
Line the greasing tray with butter paper and pour the mixture.
Bake in preheated oven at 200degrees Celsius for 25 min.
Chocolate Filling
Melt the chocolate and keep aside.
Whip the cream and add vanilla essence.
Combine egg white and sugar on double boiler till stiff consistency.
Add cream to the above mixture.
Remove from double boiler, add rum and melted chocolate.
Layer cake with thin chocolate sponge and pour thin layer of chocolate mixture on it and repeat the same.
Refrigerate for 1 hour and serve chilled with chocolate cream.
Santa’s Favourite Nutty Chocolate Brownie
Ingredients Quantity
Butter melted 2.2 kg
Dark Chocolate 1.5 kg
Sugar 2.2 kg
Cocoa Powder 3/ 4 cup
Flour 5 ½ cup
Baking Powder 1.25 tbsp.
Almond Powder 1.1 kg
Almond Pieces 1 kg
Egg Whole 22 no
Method:
Sift the flour and baking powder together.
Melt the butter and chocolate in a bowl and add the sugar.
Add the sieved flour and dry ingredients, then fold in the eggs.
Do not over mix, just combine with the spatula on first speed.
Line the baking tray with greased butter paper and pour the mixture into tray.
Bake at 170 degrees for 40 minutes, do not over bake.
Serve warm with dusted icing sugar and chocolate sauce (as per your liking).
Santa’s Secret Chocolate Fudge Balls
Ingredients Quantity
Chocolate Fudge 250 gm
Dark chocolate 250 gm
Almonds toasted 1 bowl
Method:
Break dark chocolate into small pieces and melt over double boiler.
Strain and cool a bit (just warm).
Add toasted almonds, chocolate fudge and mix.
Now put small heaps of the mix on baking sheet/or butter paper. You can also use round shaped moulds or any other shape as per your desire.
Cool in refrigerator for some time.
When set, top with white chocolate drizzle(as per your liking) and Merry Christmas.
Jolly Gingerbread Eggnog Hot Chocolate
Ingredients Quantity
Milk 6 cups
Heavy whipping cream 1 cup
Sugar 2/3 cup
Egg yolks 4 large
Chocolate chips 1 ½ cup
Ground Ginger 1 tsp
Ground cinnamon 2 tsp
Ground nutmeg ½ tsp
Salt ½ tsp
Vanilla extract 1 tsp
To Garnish
Whipped cream, mini chocolate chips and cinnamon
Method:
In a large saucepan, whisk milk, cream, sugar and egg yolks until smooth.
Stir in chocolate chips, spices, and salt.
Cook over medium-high heat, whisking occasionally until hot chocolate is steaming and chocolate has melted.
Final Assembly
Remove from heat and whisk in vanilla.
Ladle hot chocolate into serving cups and top with whipped cream and mini chocolate chips, cinnamon. Serve warm. Wishing everyone Merry Christmas.
