Chocolate Chip Cookies Recipe a burst of flavour that you very much need to tantalise your taste buds!
Watch this Masala TV video to learn how to make Chocolate Chip Cookies and Sachertorte.
This show of Masala Mornings with Chef Shireen Anwar aired on 28th December 2021.
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Chocolate Chip Cookies:
Ingredients:
Flour 250 grams
Butter 120 grams
Caster sugar 80 grams
Brown sugar 80 grams
Eggs 1
Walnuts (Toasted) 100 grams
Vanilla essence 1/4 tsp
Chocolate chips 100 grams
Milk chocolate chunks 100 grams
Baking powder 2 tsp
Method:
In stand mixer bowl mix butter with both sugars until just incorporated. Don’t beat the butter as it’ll spread the cookie.
Now add in egg & vanilla essence. Give it a gentle mix. Then add in all rest of the ingredients & mix little to just make dough.
Now portion it into 100 grams each.
Make rough ball shape & keep it in the freezer for 1 hour at least before baking.
Bake it at 170C for 15 to 20 minutes.
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Sachertorte:
Ingredients for Cake Sponge:
Dark chocolate 150 grams
Butter 150 grams
Egg whites 7
Egg yolks 7
Icing sugar 100 grams
Caster sugar 100 grams
Vanilla essence 1/4 tsp
Cocoa powder 10 grams
Flour 150 grams
Salt a pinch
Method:
In a deep clean bowl, melt chocolate & keep aside.
In stand mixer bowl, beat butter with icing sugar for 2 minutes then add in yolks one at a time & beat for 8 minutes until thick & fluffy.
Add melted chocolate in yolk mixture, give it a good mix & keep aside.
Now make meringue with egg whites & caster sugar. Add vanilla & salt. Mix well.
Now fold little meringue with chocolate mixture & add flour & cocoa powder. Mix gently.
Now add the rest of the meringue and fold very gently.
Pour mixture in 9” lined cake pan.
Bake it at 165C for 35 to 40 minutes.
Jam Filling:
Fresh Apricots 300 grams
Sugar 80 grams
Water 80 grams
Method:
Remove pit & skin of apricots then cut into small chunks.
Now cook chunks with water & sugar until soft & thickens. Sieve it to get smooth paste.
Use in cake layer.
Chocolate Glaze:
Dark chocolate 250 grams
Whipping cream 250 grams
Method:
Melt chocolate with cream in a microwave to make ganache. Let it sit for a while to cool down little. Then pour on a chilled cake to cover fully.