Cocoa Cellar is a patisserie based out of Mumbai delivers alcohol infused dessert. Their menu features options like Sacher Torte, Kahula & Coffee Macarons, Amarula & Dark chocolate cupcake and Whisky & Cashew Cookies. Devashree Muni, Owner, Cocoa Cellar who has trained at Le Cordon Bleu in Sydney, Australia, has designed and created these goodies
Here are two recipes by Cocoa Cellar in which you can choose to include or exclude the alcohol. Both versions taste equally great.
Madeira Cake
INGREDIENTS
Unsalted Butter 180 g
Castor Sugar 180 g
Orange Zest 1 no.
Lemon Zest 1 no.
Eggs 165 g
Cake Flour 100 g
Corn Flour 100 g
Almond Meal 80 g
Baking Powder 5 g
Salt pinch
Lemon Juice 1 no.
Sour Cream 50 g
Orange Juice 1 no.
Citron 50 g
METHOD
Line a 1/2kg cake tin.
Cream the butter, sugar until light and aerated. Add the zest and eggs.
Sift all the dry ingredients.
Add lemon juice, orange juice and sour cream. Mix it well and whip.
Gently fold all the ingredients through the butter mix.
Bake at 180 °C for 30 minutes or until cooked.Peanut Butter Chocolate Chip Cookie
INGREDIENTS
Flour 315g
Baking Soda 1 tsp
Salt 3/4 tsp
Butter 225 g
Peanut Butter 370 g
Brown Sugar 160 g
Castor Sugar 160g
Eggs 2 no.
Vanilla Extract 2 tsp
Chocolate Chips 320 g
METHOD
Cream butter and sugar until light and fluffy
Add vanilla extract and eggs and beat well
Sift the dry ingredients in a bowl and add it to the egg mix. Add the salt and mix.
Stir in the chocolate chips.
Refrigerate the dough.
Form dough balls with a spoonful of peanut butter in each ball in the centre
Bake at 180 °C for 12 minutes
( With inputs from IANS )