ByIANSlife Features

February 2, 2020 (IANSlife) Kids with no playdates? Spend a day getting messy together in the kitchen baking peanut butter cookies and cake.  Couples can spend whip  up a storm and top it off with sinful alcohol infused dessert.
 
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

 

 

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Editing by N. Lothungbeni Humtsoe